Celine Steen is a cookbook author specializing in delicious vegan eats. Her years of blogging about food eventually led Celine to prop styling and photography, in her quest to create beautiful images. She's currently working on a new cookbook, and on a website to showcase her prop styling and photography work. If you are a fan of beautiful imagery, plant based recipes and stunning prop collections, then do yourself a favor and follow her on IG @mmeedamame
You can also find more recipes on her blog www.havecakewilltravel.com
(*pictured here - Matcha Tea Pot & Saucer, Matte Grey Tea Strainer)
3/4 cup (144 g) Sucanat or light brown sugar
3/4 cup (144 g) cane sugar
1/4 cup (72 g) white miso
6 tablespoons (90 ml) roasted peanut oil or vegetable oil
1 1/2 teaspoons pure vanilla extract
1 tablespoon (10 g) whole chia seeds
1/4 cup (60 ml) favorite plain or vanilla-flavored plant-based milk
2 tsp (4 g) dried Valencia orange peel or zest from a fresh organic orange
1 1/2 cups (135 g) quick-cooking or regular rolled oats
1 1/2 cups (180 g) whole-wheat pastry flour or all-purpose flour
1/2 teaspoon baking powder
3.5 ounces (100 g) vegan semisweet or dark chocolate bar, coarsely chopped
(*Spouted Carafe in Matte Grey, 11" Dinner Plate in Matte Grey)
In a large bowl, whisk to combine the sugars, miso, oil, vanilla, chia seeds, milk and orange peel. Add the oats, flour, baking powder, and chocolate on top. Stir the ingredients to thoroughly combine, using a clean hand if need be. At this point, I like to cover tightly and refrigerate the dough for a few hours or overnight for the tastiest cookies. No matter what your preference is, preheat the oven to 350°F (180°C, or gas mark 4) once you’re ready to bake some cookies. Line two cookie sheets with parchment paper or silicone baking mats.
Use 1/4 cup (80 g) of packed dough per cookie, placing 6 per sheet. Flatten slightly, using the palm of your hand.
Bake for 16 to 18 minutes, or until golden brown around the edges. Leave on sheets for 10 minutes before transferring to a cooling rack. These cookies are great eaten warm, at room temperature, or chilled. They're a touch sweeter when chilled. Store in an airtight container for up to 3 days, or freeze tightly wrapped for up to 3 months.