Baking & DessertVegan

By Aine Carlin | September 22, 2011

Photo: Aine Carlin

When I’m baking I like to keep things as simple as possible. I’ve never tried my hand at a triple-layered cake nor a complex tart involving handmade pastry, but what I have made plenty of, however, is cookies. Lots and lots of yummy vegan cookies.

Cookies take very little thinking power and don’t require a massive amount of skill in the baking department so I often turn to them when I need something sweet but don’t want to spend hours in the kitchen. They’re also a wonderful fallback plan when you have last minute visitors and the cupboards are bare. As long as you have sugar and flour you can whip up some permutation of cookie that will perfectly accompany that hospitable cup of tea or coffee.

I often bring cookies with me when I go to other people’s homes too – as a vegan, it bodes well to always bring some sort of food item with you because more often than not there will be nothing suitable for you to eat when you get there. Not only is it a nice gesture but it means you won’t go hungry and can save a lot of unnecessary embarrassment when offered a non-vegan cookie or baked good that you can’t consume. Veganism needn’t be daunting and unsociable.

Photo: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at

  • 1 cup brown rice flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 cup dried fruit and nuts
  • 1/4 cup roughly chopped almonds
  • pinch salt
  • juice 1 clementine
  • 1 cup soy milk
  • 1 tbsp oil


1. Pre-heat the oven to 150 degrees celsius/300 fahrenheit.

2. In a large bowl mix the dry ingredients, i.e. flour, sugar, baking powder, salt fruit and nuts, chopped almonds.
In a small bowl combine the clementine juice, soy milk, and oil. Set it aside for a few minutes allowing it to curdle.
Gradually pour the liquid into the dry ingredients. When a dough is formed stop adding liquid - this is why it is crucial to add it a bit at a time.

3. Take a tablespoon of dough, roll it into a ball and place it on a baking sheet. Repeat until you have used all the dough. Bake in oven for 15 minutes. Do not allow the cookies to color too much. Once they are golden and ever so slightly cracked on top they are ready. You want them soft on the inside so avoid leaving them in too long or they will be dry.

4. Carefully remove from baking sheet while still warm and allow to cool on a rack. They will keep in an airtight container for up to a week.

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