Update from self-isolation: COVID-19 has slightly disrupted my plans for trying new recipes, experimenting with new forms of vegetarian proteins, and attempting to stick to a fully vegan diet.

I recently found my self confined to my house and not wanting to venture out to the grocery store, so I have been living off of the ingredients I already had in my house. This has meant lots of stirfries (classic rice, tofu, and random vegetables), eggs, and canned soup which I have for backup meals when I am feeling too lazy to cook. Fortunately, with these staples, I have managed to avoid meats, and, for the most part, dairy! I also was able to try out a new baking recipe with my newfound free time.

I searched vegan cookies in google and settled on this recipe (with a couple of modifications to match the ingredients I had on hand)…

I used vegetable oil in place of coconut oil, white sugar in place of coconut sugar, wheat flour in place of almond flour and finally, milk chocolate chips in place of non-dairy chocolate chips. I could have left the chocolate chips out to preserve the full vegan aspect of this recipe, but thought what are cookies without chocolate chips… In the end, they turned out pretty well but didn’t exactly satisfy me as a cookie. I shared them with my roommates and they agreed that if you called them a bar, they were delicious, but if you labeled them as a cookie they didn’t quite live up to expectations.

 

 

Horrible quality picture, but this was the result!😁