Hey guys! I hope you had an absolutely amazing Thanksgiving! Even for all you late Christmas celebrators, I think we can all agree that the time is now. And that means cookies!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
It’s another weekend, and another cookie post. I’m here for it this year, I’m going hard on cookies for the winter. Have I ever not gone hard for? I’m not sure. But I am sure that these cookies are some high-level-delicious stuff you guys. HIGH. LEVEL.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
\I don’t know if you guys are early Christmas decorators like me, but we’re officially in the holiday season! And that means cookies. Let this be the first holiday cookie you make this year- it’s a great combo of a molasses cookie and an oatmeal cookie, and you won’t regret anything about it.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys! Let’s all just make the jump today okay? It’s cookies and it’s coffee, and why not? This is a twist on my classic Chocolate Sugar Cookie recipe, and it’s a keeper.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Here we are again guys, the beginning of the week. And if there is any better day to be making a batch of cookie dough that you can eat raw, I don’t know which. So let’s get to it.
I’m gonna be honest. I eat a lot of cookie dough as it is, and I’m talking about the stuff with raw eggs and raw flour right in there. I feel like through my life I’ve probably built up a tolerance entirely from eating cookie dough. It is what it is man, and I love tasting a dough before putting it in the oven. I’m not sorry.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey everyone! I’ve recently ventured into vegan baking for some chocolate chip cookies and guys, you wouldn’t even know the difference!
I don’t actually know any vegan eaters, but I do have a family friend who has some diet restrictions that, in baking, may as well be vegan. Plus, I find it really intriguing to bake vegan recipes- it kind of turns everything you know about baking upside-down, and it’s fun to experiment with egg and dairy replacements!
Add on top of all that the high-altitude factors, and we’ve got some science up in here this week. So, here’s what I’m swapping out:
I have to say, of anything, the chocolate chips are like. Entirely not noticeable as a substitute. So much so that it makes me wonder why we even need milk in chocolate to begin with- these taste EXACTLY the same as your normal semi-sweet chocolate chips. Also, they’re available in all my normal grocery stores!
And a note on the egg substitute- there are a lot of options for egg subs. Chia seeds just happened to already be in my pantry (instead of applesauce) but it’s really easy to find egg swap charts online!
These cookies are chewy, soft, and chocolatey. I actually really loved them, and I ate plenty on my own- they taste very indulgent, and while the flavors are just slightly different from your classic chocolate chip cookies, the different is minimal to be honest. Score!
So let’s call it a high-altitude-vegan-chocolate-chip-cookie kind of day, shall we? Enjoy!
In a small bowl, stir together the chia seeds and water, and set aside. It will thicken while you prepare the rest of the dough.
In a large bowl, beat together the margarine, brown sugar, sugar, vanilla, and almond milk until smooth. Add in the soaked chia seed mixture, and stir until combined. Add in the flour, baking soda, and salt, and beat until completely incorporated. The dough will be fairly soft. Fold in the mini chocolate chips.
Cover the bowl, and refrigerate for 30 minutes to 1 hour. Preheat your oven to 375 degrees, and line two baking sheets with parchment paper.
Scoop the batter in two-tablespoonfuls onto your baking sheets. Bake for 10-12 minutes, or until the edges just start to become golden brown. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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