Meet the Chef: Britt Berlin
Britt is the creator, recipe developer, and photographer behind The Banana Diaries, as well as an avid cake lover, runner, cat mama, and cookbook author. Britt specializes in transforming traditional baking techniques into vegan ones. Her favorite creations include vegan chocolate cake, vegan cheesecake, and of course, vegan chocolate chip cookies!
For the Cookies
- ½ cup vegan butter, room temperature
- Florida Crystals® Organic Raw Cane Sugar 1/2 cup
- Florida Crystals® Organic Powdered Raw Cane Sugar 1/2 cup
- 2 cups organic all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1/3 cup water
- 18-20 almonds
- 36-40 vegan chocolate chips
- 1 tbsp ground cinnamon
In the stand mixer with paddle attachment (or medium bowl with hand mixer), cream together the vegan butter, organic raw cane sugar, and organic powdered sugar at medium speed until light and fluffy, about 1-2 minutes.
Add in the flour, salt, vanilla extract, and water. Begin mixing on medium speed again until a dough starts to form. Be careful not to over mix the dough.
Remove dough from mixer and shape it in the form of a disk. Wrap with parchment paper and place in the refrigerator for at least 30 minutes, or up to 24 hours if needed. Preheat oven to 350F. Line 2 medium baking sheets with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator. On a lightly floured surface, roll the dough to ¼-inch thickness. Cut the dough with desired cookie cutters and transfer to prepared baking sheets.
Shaping Owl Cookies
To craft them into owl cookies, use a 3” round cookie cutter, and cut 18-20 cookies. You will have leftover dough pieces, which will be used for the eyes of the owl. Transfer the round cookie cut-outs to the baking sheet or leave them on your working surface.
Take the round cookie cutter again, and gently press about ⅓ of the cookie cutter onto the left side of the cookie to create a wing. Repeat for the right side, then repeat for all cookies.
Take about 1 tbsp worth of dough from the scraps and divide it into two. Roll the pieces into small dough balls, and gently press onto a round cookie shape near the top of the circle to create the eyes. Repeat for all cookies.
Press an almond in between the eyes towards the bottom to create a nose for each cookie. Then take two chocolate chips and press them into the dough balls to create the eyes. Repeat for all cookies. Next, take a fork, and gently press into the wing of the cookie in a crosshatch pattern to create the feathers. Brush with ground cinnamon. Chill the cookie sheets in the freezer for 5 minutes.
After chilling, bake for 10-12 minutes or until light golden brown around the edges. Remove from the oven and let the cookies rest on the baking sheets for 5 minutes. Transfer to a cooling rack.
Cool completely before decorating, or if they’re the owl cookies, you can enjoy immediately after cooling.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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