thanks Tara, new videos on their way (as soon as I've finished setting up my new plant-based bakery). By the way, if you know any vegans that might like my channel, you know what to do . . .
Hi! Great recipe Mike! They look so delicious, is the recipe link working? (the page appears with the message" Oops! That page can’t be found.") or is the only way to get the recipe is buying the book? please let me know, I would love to give these a try. Thank you!
Made it today! Your recipe breakdown is absolutely winning. The editing is on point too!!!! Thank you for your great effort! The metric recipe is a helper big time as well. I made some adjustments though! Used whole wheat spelt flour 1:1 ratio; was short on chocolate so used half chopped dates half choc chips; substituted sugar to organic cane sugar; used oat milk and made half cookies with toasted peanuts and other half with walnuts. No fan in my oven. Cooked for around 20 min. Turned out sooooo great! The only downside is that it's waaay too sweet for my taste, but I guess less sugar means different texture. Maybe I could try 80-90% dark chocolate next time. And there's definitely next time for those rocking cookies! Could I potentially use your recipe as a base (with my adjustments) for my future cookie baking video?
Amazing stuff! Loved the explanations at the end. I clicked the link for the recipe but i can’t seem to find it anywhere, can you please assist 🙏 thank you for your time and efforts
Hi Mike, New sub here 🙋♀️. Would love to see the following: A fruit pie, brownies, cinnamon rolls, and anything key lime. Also, while not a bakery item, caramel. Cheers 🤗💕
Hey! I discovered your videos after searching endlessly for these beautiful fluffy vegan cookies. After watching this video I purchased your recipe book! My first recipe to try were these cookies, I’ve tested the recipe twice now and my cookies tend to be thick but flat, can you advise what I’m doing wrong please? I keep them in the fridge for 2 hours before baking. Thank you! Harji
Hey Harij! Thanks for reaching out. Here are a few ideas as to what might fix the problem : 1. Try refrigerating for longer (it might be your fridge isn't cooling the centre of the cookies, just the outside). If the problem exists after refrigerating them overnight then this isn't the problem, (unless your fridge is running really warm of course). 2. Try baking at a higher temperature (maybe the outside of the cookie isn't setting quickly enough to stop them fully spreading out). 3. This might sound like I'm grasping at straws but bear with me and bake at a cooler temperature. Maybe the oven is so hot the cookie dough is melting really quickly and spreading before it's had a chance to set. Baking is all about balance, and getting the oven hot enough (but not too hot) is even more important for this recipe than others 4. Check your raising agents are in date. 5. Maybe your butter is different to the one I used - if you are using a spreadable plant butter rather than a baking specific plant butter, the fat will have too high a water content and effectively make the dough too runny. The plant butter I use is 80% fat (which means it's about 20% water). Check the nutrition table on the packaging and it'll tell you. Not sure where you're based but in the UK most supermarkets sell a baking-specific plant butter called Naturli 6. Temperature of butter too warm - you might be using the right type of fat but if it's too warm it melts during mixing and the water is released from the fat creating a slightly too sloppy dough. It needs to be really cold, like hard-cold. 7. Linked to the above point - you might be over mixing and the friction of mixing might be melting the fat causing the same problem as point 6. They are the main causes of the problem you've described. Appreciate the answer is long but baking problems are like a detective mission to identify the possible culprits and narrow them down until you find the guilty one!! Would love to know how you get on. There are a couple of other things that we could try but the ones above are the most likely. Cheers. Mike
Hi, going to give these a try for my colleague & family as I'm known for my regular levain style cookies. Is your oven fan please? No mention o this on the recipe, thanks 😊
Hi, yes mine's a fan oven (all my recipes based on a fan oven) - let me know how they come out - bake time is key to getting a gooey cookie or a chunky biscuit.... both will be delicious either way though....
@@mikesweetman3828 Thank you! Very quick response too 😊 I find the bake time is key especially with the oat based cookies I've been playing with... Many trials trying to make orange, white choć & cranberry ones!
Hi, you can use any brand of vegan 'butter' providing it's baking-specific 'butter'. I'd advise against using a vegan 'spread' like a sunflower spread or an olive oil spread (they have too high a water content for baking with), and using oils (I tried sunflower oil and coconut oil) were nowhere near as good. Hope that helps . . .
Great recipe….will be trying it out this week.
Noticed you haven’t posted for 2 years……are you coming back?
I looooove all the nerdy stuff in this channel🤓💗
YUM! They look awesome. We LOVE all the nerdy stuff!
it's all about the nerds. . . ..
love the explanation of the egg "replacement" at the end :)
Thanks Abby!
great recipe you made my fasting day :)
Love the nerdy nuggets at the end! Thank you for sharing
recipe link doesn't work :(
Hey...the recipe link is not working in the description box...can you please give the measurements of this recipe
Yum, this cookie looks epic & so delicious 😋 thanks for sharing!
I love your channel. Good recipes.
i love your videos!!!
cheers!
new sub! your channel deserves so much more recognition! amazing production quality and great recipes! cant wait to see what else you cook up
thanks Tara, new videos on their way (as soon as I've finished setting up my new plant-based bakery). By the way, if you know any vegans that might like my channel, you know what to do . . .
@@mikesweetman3239 Yoo, por favor no tardes
Hi! Great recipe Mike! They look so delicious, is the recipe link working? (the page appears with the message" Oops! That page can’t be found.") or is the only way to get the recipe is buying the book? please let me know, I would love to give these a try. Thank you!
Made it today! Your recipe breakdown is absolutely winning. The editing is on point too!!!! Thank you for your great effort! The metric recipe is a helper big time as well. I made some adjustments though! Used whole wheat spelt flour 1:1 ratio; was short on chocolate so used half chopped dates half choc chips; substituted sugar to organic cane sugar; used oat milk and made half cookies with toasted peanuts and other half with walnuts. No fan in my oven. Cooked for around 20 min. Turned out sooooo great! The only downside is that it's waaay too sweet for my taste, but I guess less sugar means different texture. Maybe I could try 80-90% dark chocolate next time. And there's definitely next time for those rocking cookies! Could I potentially use your recipe as a base (with my adjustments) for my future cookie baking video?
Can you share the recipe?
Delicious thank you 👏
Amazing stuff! Loved the explanations at the end. I clicked the link for the recipe but i can’t seem to find it anywhere, can you please assist 🙏 thank you for your time and efforts
I can't find recepi nowhere pls help
Can I use butter flavor shortening instead of butter?
😍
Hi Mike, New sub here 🙋♀️. Would love to see the following: A fruit pie, brownies, cinnamon rolls, and anything key lime. Also, while not a bakery item, caramel.
Cheers 🤗💕
Hey! thanks for the sub and thanks for the vid suggestions - need to do another one soon and I have an amazing brownie recipe . . .
Hey! I discovered your videos after searching endlessly for these beautiful fluffy vegan cookies. After watching this video I purchased your recipe book! My first recipe to try were these cookies, I’ve tested the recipe twice now and my cookies tend to be thick but flat, can you advise what I’m doing wrong please? I keep them in the fridge for 2 hours before baking. Thank you! Harji
Hey Harij! Thanks for reaching out. Here are a few ideas as to what might fix the problem :
1. Try refrigerating for longer (it might be your fridge isn't cooling the centre of the cookies, just the outside). If the problem exists after refrigerating them overnight then this isn't the problem, (unless your fridge is running really warm of course).
2. Try baking at a higher temperature (maybe the outside of the cookie isn't setting quickly enough to stop them fully spreading out).
3. This might sound like I'm grasping at straws but bear with me and bake at a cooler temperature. Maybe the oven is so hot the cookie dough is melting really quickly and spreading before it's had a chance to set. Baking is all about balance, and getting the oven hot enough (but not too hot) is even more important for this recipe than others
4. Check your raising agents are in date.
5. Maybe your butter is different to the one I used - if you are using a spreadable plant butter rather than a baking specific plant butter, the fat will have too high a water content and effectively make the dough too runny. The plant butter I use is 80% fat (which means it's about 20% water). Check the nutrition table on the packaging and it'll tell you. Not sure where you're based but in the UK most supermarkets sell a baking-specific plant butter called Naturli
6. Temperature of butter too warm - you might be using the right type of fat but if it's too warm it melts during mixing and the water is released from the fat creating a slightly too sloppy dough. It needs to be really cold, like hard-cold.
7. Linked to the above point - you might be over mixing and the friction of mixing might be melting the fat causing the same problem as point 6.
They are the main causes of the problem you've described. Appreciate the answer is long but baking problems are like a detective mission to identify the possible culprits and narrow them down until you find the guilty one!!
Would love to know how you get on. There are a couple of other things that we could try but the ones above are the most likely.
Cheers. Mike
Hi, going to give these a try for my colleague & family as I'm known for my regular levain style cookies. Is your oven fan please? No mention o this on the recipe, thanks 😊
Hi, yes mine's a fan oven (all my recipes based on a fan oven) - let me know how they come out - bake time is key to getting a gooey cookie or a chunky biscuit.... both will be delicious either way though....
@@mikesweetman3828 Thank you! Very quick response too 😊 I find the bake time is key especially with the oat based cookies I've been playing with... Many trials trying to make orange, white choć & cranberry ones!
@@mirasundari mmmm......white chocolate, cranberry and orange .. . . . . . must have been real tough eating all the trials of those lovelies . . . !
What is the brand of your butter?
Hi, you can use any brand of vegan 'butter' providing it's baking-specific 'butter'. I'd advise against using a vegan 'spread' like a sunflower spread or an olive oil spread (they have too high a water content for baking with), and using oils (I tried sunflower oil and coconut oil) were nowhere near as good. Hope that helps . . .
Thanks for taking the time to reply and explain 🙂