Home Natural cosmetics We just made Billie Eilish’s vegan cookie recipe. Here is what...

We just made Billie Eilish’s vegan cookie recipe. Here is what happened.

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Need a solid peanut butter chocolate chip cookie recipe? Billie Eilish has you covered. The singer-songwriter just posted a super simple cookie tutorial on Instagram, and not only are the cookies vegan, they’re gluten-free too. We were one of the first to look, and we must have wondered: was the post a mandatory marketing convoy for the young star’s new vegan chocolate bar, or will this recipe remain our? new choice for potlucks, bake sales and cozy winter nights? We had to find out. We made Billie Eilish cookies for ourselves, and here’s what we think about them.

How to make Billie Eilish cookies

Before delivering our verdict, let’s review the process of making cookies. The recipe and instructions are not documented in a newsfeed post. As you read this, they will be lost in the Instagram story archive. Don’t worry – the star captured it in her “Little Recipes” highlight reel – but it takes a lot of clicks to get to this particular post. If you want to try these cookies for yourself, here’s exactly what to do.

  1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
  2. In a stand mixer with the paddle attachment (or using a hand mixer), cream together 1 cup light brown sugar with 1 cup peanut butter for about 1 minute. Eilish points out that the Kirkland brand is his favorite peanut butter, but we used what we had on hand: a jar of Mumgry’s Only the Good Stuff Smooth Peanut Butter. Note: Many cookie recipes say ‘creamed to frothy’, however, this mixture will not become frothy, so don’t wait. Stop the mixer at 1 minute.
  3. Once the peanut butter and brown sugar are well incorporated, add 2 teaspoons of pure vanilla extract. Beat for another 30 seconds.
  4. In another bowl, whisk together 1 cup of oatmeal (literally just mixed oats), 1 teaspoon of baking soda and ⅛ teaspoon of salt.
  5. Pour the dry mixture into the wet and beat slowly. Once the dry mixture has been incorporated, pour in ¼ cup non-dairy milk (we used vanilla flax milk) while the blender is on low and beat until a paste forms. Make sure the dough is not too hot (otherwise the chocolate will melt) and pour an indefinite amount of chocolate chips or chunks into it (Eilish just says “add chocolate”, so we mixed a moderate amount of Enjoy Life nuggets).
  6. Using an ice cream scoop (or your hands), take balls of dough and roll them between your palms, flattening them slightly.
  7. Place the cookie on the baking paper and make a grid with the shades of a fork. Repeat with the rest of the dough, spacing the cookies 1 to 2 inches apart, they will spread out. We got 14 large cookies from this single batch.
  8. Sprinkle with flaky sea salt (not in Eilish’s original recipe but we couldn’t help but). Bake for 12 minutes. The cookies will be very soft and look underbaked, but remove them – the residual heat will finish them off. Immediately place a single square of chocolate in the center of each cookie (like Eilish’s Happier Than Ever bar). Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a cooling rack. Enjoy immediately or whenever the craving for cookies strikes.

Baker’s Note: We made a second batch of cookies for the sake of experimentation. Instead of transferring the dough directly to the oven, we refrigerated the dough in the mixing bowl for thirty minutes. The mixture was a bit crumbly and slightly harder to form into balls, but it was still manageable. Due to this crumbly nature, we left the balls intact instead of crushing them. We kept the cooking time constant and kept them in the oven for 12 minutes. Which lot did we prefer? Keep reading.

Are Billie Eilish’s cookies really good?

Yes. We were surprisingly delighted with the result of these cookies. Not that we didn’t trust Eilish, but the recipe seemed a little too good to be true. How good could a vegan, gluten-free cookie be with just seven pantry ingredients? It turns out, unusually large. They’re everything a solid cookie should be: crunchy on the outside, chewy on the inside, and chewy in the center; not too sweet, but packed with puddles of chocolate speckled with sea salt; and ultimately quite addicting. The oatmeal imparted a slight oatmeal taste which provided a new dimension of flavor not often found in a peanut butter cookie.

Regarding the refrigeration of the dough, although it requires an additional step, we preferred the cooled batch. The dough that we flattened with a fork and put straight into the oven spread out significantly and created a crispier cookie; the chilled, unflattened dough remained in its original dome shape, making it a tender center with a firmer bite at the edges. Eaten hot, these were phenomenal. Of course, the crisper cookies were also great when cooled and dipped in a tall glass of almond milk.

How to modify Billie Eilish cookies

Do you have a specific allergy or do you want to get creative with your cookies? Here are three easy ways to polish the recipe.

1 Substitute nut butter

We imagine that smooth almond, cashew, or sunflower seed butter would work instead of peanut butter. For our next batch (as there will be many more batches of these fantastic cookies), we’re going to try using chocolate peanut butter!

2 Replace flour

In theory, regular all-purpose flour or spelled flour should work in this recipe. We do not suggest almond or coconut flour as you will have to adjust the liquid elements and the dough may become too crumbly.

3 Add mixes and toppings

Chocolate chips are the obvious mix-in choice, but there are a few other tasty ideas that one can imagine. Try adding crushed salty pretzels to the dough or topping each cookie with a hard mini pretzel immediately after removing the baking sheet from the oven. Alternatively, you can top each hot cookie with a mini cup of vegan peanut butter. For a peanut butter and jelly vibe, remove the chocolate chips, gently push an inch into each ball of dough, and place a heaping teaspoon of jam in the center before baking.

We recommend that you first make the recipe as planned, then try these changes for subsequent batches. We also strongly recommend that you bake these cookies now. You probably have everything you need in your closet – after all, what a respectable vegan doesn’t have peanut butter or chocolate chips on hand at all times (with allergies, of course). From start to finish the whole process took us 30 minutes for the unrefrigerated cookies and about an hour when we set up the chill time. Are these the best peanut butter cookies ever? No, but they’re pretty darn close and so easy to make whenever the craving for cookies comes your way. And yes, the dough is fabulous too!

For more on Billie Eilish read:
Billie Eilish New Vegan Milk Chocolate Bar
Billie Eilish wears Oscar de la Renta dress to Met Gala
31 Ways to Celebrate Billie Eilish’s Go-To Fro-Yo Shop

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