Ever since stumbling across that copycat recipe for Maryland cookies, and encountering its miserable failure, it has become an obsession to find a recipe (or adapt one) where I could make a good crunchy biscuit. Yes, I said biscuit. Now a British biscuit is what Americans would call a cookie. However, in the UK not all British biscuits are known as cookies. Whereas an American biscuit in the UK is not even in the same ball park as cookies. Confused yet?
A cookie in the UK is typically a soft, chewy, American style cookie (although not 100% true, there are exceptions). The crunchy biscuits (cookies) that are typically snacked on in the UK, or dunked in tea/coffee are known as biscuits… never cookies… except the ones that pretend to be/are of American origin, such as the Maryland cookies. Examples of the traditional crunchy biscuits eaten in the UK include Digestives, Rich Tea, Nice, Bourbon, Custard Creams, HobNobs and Jammie Dodgers to name a few.
What I’m getting at is that I like crunchy biscuits (cookies). I like biting into a biscuit (cookie) that gives an almost-deafening-crunch. I like a crunchy biscuit where the crumbs go everywhere as you munch on them. However, finding a recipe for crunchy biscuits (cookies) is like gold dust. The funniest thing is that this recipe wasn’t meant to create crunchy biscuits (cookies), but chewy and brownie-esque cookies. The original recipe stated that if you wanted to create a chewier biscuit (cookie), you need to bake them a little longer. At first, I thought surely that would dry them out and make them crunchier? But what was I to know? I followed the advice of the recipe; baked them longer, but the resulting batch of biscuits (cookies) were as crunchy as crunchy can be. This was an incredibly pleasant surprise. If you prefer a softer biscuit (cookie), I guess you could reduce the cooking time – I will do this in my next batch just to let you know.
These crunchy double chocolate chip biscuits (cookies) are quick and easy to make. They are vegan-friendly, dairy-free, egg-free and soy-free; not to mention that this recipe does not include shortening or any saturated fats. What’s more they are packed full of fiber, omega fatty acids and flavonoids. The biscuits (cookies) can be frozen, simply wrap them tightly in foil, then cling film (plastic wrap) and pop them into a freezer bag. Store in the freezer until needed. I typically pop these into a packed lunch in the morning, and by lunch time they are nicely thawed.
NOTE: The original recipe comes from a blog that has amazing vegan ideas. However, I tried another recipe on there yesterday for crunchy granola bars – they were chewy-ish, but definitely not crunchy. Then today, the biscuits (cookies) should have been chewy, but they were crunchy? The mind boggles?!?!
ADDITIONAL NOTE: I’ve recently re-tried this recipe and found that to get chewy, brownie-esque cookies, you need to bake them for only 10 minutes.
CRUNCHY (OR CHEWY) DOUBLE CHOCOLATE CHIP COOKIES – VEGAN
Make about 28 – 5 cm (2 inch) cookies
Adapted from My Vegan Cookbook – Ultimate Low Fat Brownie Cookies
- 75 g (½ c) wholemeal (whole wheat) flour
- 30 g (¼ c) ground/milled linseed (flaxseed meal)
- 25 g (¼ c) unsweetened cocoa powder
- 50 g (½ c) rolled (porridge) oats
- 50 g (¼ c) muscuvado (brown) sugar
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
- 1 pinch salt
- 70 g (⅓ c) dark (bitter/semi-sweet) mini chocolate chips*
- 1 teaspoon vanilla extract
- 2 tablespoons peanut oil or flavorless oil
- 75 ml (5 tablespoons) pure maple syrup
- 1 tablespoon apple sauce
* Check the label of the packaging to ensure the chocolate chips are vegan-friendly, dairy-, egg- and soy-free.
1. Preheat oven to 180°C (350°F). Line 2-3 baking trays (sheets/pans) with silicone baking mats (or parchment paper – shorter baking time is needed, otherwise the bottoms will burn).
2. In a medium sized bowl, mix together all of the dry ingredients – flour, linseed (flaxseed), cocoa, oats, sugar, bicarbonate of soda (baking soda), baking powder, salt and chocolate chips.
3. In another medium sized bowl, mix together all of the wet ingredients – vanilla extract, oil, maple syrup and apple sauce.
4. Mix the dry ingredients into the wet ingredients, ensuring everything is well incorporated.
5. For each biscuit (cookie), drop 1 level tablespoon of the mixture (level off the mixture with a knife) onto the prepared tray (sheet/pan), leaving about 3.75 cm (1 ½ inch) spacing between the mounds. Lightly flatten each mound gently with a fork.
6. Bake cookies in middle of the oven for 9-10 minutes if you want chewy cookies, or 15-17 minutes for crunchy cookies. Turn trays (sheets/pans) halfway through cooking. (If you’re using parchment paper, check on the cookies after 10 minutes to ensure the bottoms are not burning.)
7. Let cookies sit on trays (sheets/pans) for 1-2 minute, before transferring them using a spatula to a wire rack to cool. Enjoy!
NOTE: The cookies will be soft when taken out of the oven, but will harden enough to handle once cool.