Rebecca Coleman, a Vancouver-based food blogger, loves nothing more than baking for her friends and family. In fact, her obsession with making delicious, plant-based baked goods lead to her becoming an expert in aquafaba, the water drained from a can of beans that acts as an egg-white substitute. Aquafabulous! was her first cookbook, published in 2017.
Now, her second book, Vegan Baking Made Easy, is being published by Rockridge Press August 10, 2021. In it, Rebecca outlines tips and tricks for veganizing your baking, goes over substitutes and includes 60 plant-based recipes, many of which are under 10 ingredients, take less than an hour to make or are one-bowl. The goal: “To make vegan baking accessible to all. There are no weird ingredients in this book. Everything in there is easily available at your local grocery store or by Amazon.” Plus, she adds, “I am also absurdly proud that there is zero tofu in these recipes. I don’t really love tofu!” Try her scrumptious cookie recipe, below, and enter for a chance to win an autographed copy of her new cookbook! —Noa Nichol
Everything But The Kitchen Sink Cookies
Makes 3 dozen cookies / Prep time: 45 minutes / Bake time: 12 minutes per batch / 1 bowl / Nut free / Soy free
1 cup vegan butter, at room temperature
1 cup granulated sugar
2/3 cup packed dark brown sugar
2 tablespoons corn syrup
3 tablespoons aquafaba
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup large flake oats
3/4 cup chopped vegan dark chocolate
2 1/2 teaspoons freshly ground coffee
2 cups vegan potato chips
1 cup vegan pretzels
Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper. In a large bowl, using a handheld electric mixer set to medium speed, combine the butter, both types of sugar, and the corn syrup. Beat well for about 3 minutes, until light and fluffy. Add the aquafaba and vanilla and beat for an additional 3 minutes, until the batter is pale and smooth. Reduce the mixer speed to low and carefully add the flour, baking powder, baking soda, salt, and oats. Mix until just combined. Scrape down the sides of the bowl and mix briefly again. Fold in the chocolate and coffee with a spatula. Then carefully add the potato chips and pretzels and fold to combine, trying not to break them up too much. Refrigerate the dough, uncovered, for 30 minutes. Scoop the cookie dough in 1-tablespoon portions onto the prepared baking sheets, spacing them 2 to 3 inches apart, as they will spread. Bake for 12 minutes, or until the cookies are set in the middle and the edges are beginning to brown. Remove the cookies from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer them to wire racks to cool completely. Repeat steps 6 and 7 until all the dough is used up. Store leftovers in an airtight container at room temperature for up to 5 days.
Win! 1 Of 3 Autographed Copies Of Vegan Baking Made Easy By Rebecca Coleman!
Congrats Diana M. of Port Moody, BC, Melinda R. of Woodbridge, ON, and Reena C. of Richmond, BC, who will each receive an autographed copy of Rebecca Coleman’s new cookbook, Vegan Baking Made Easy! Please note: if you are the winner, you will receive a DM (direct message) in Instagram directly from @vitadaily.ca. Please be wary of fake accounts, which often use similar handles with an extra or missing letter, number or symbol. We will never ask for a payment or for your credit card number, and we will never ask you to click through a link. If you are unsure whether you have been contacted, via Instagram, by us or a fake account, email us before responding.