A collection of holiday cookies for vegans, gluten-free friends and everyone else.
Once used before baking powder and soda, ammonium carbonate is used to achieve a light and airy texture in cookies.
As for the vegans, I take inspiration from one of my favorite cookies of all time: the vegan chocolate chip cookies from Ovenly bakery in New York. In their genius recipe, they use oil and water in place of butter and eggs, but instead of just mixing the two into dry ingredients for the dough, they first vigorously whisk the oil and water with sugar until it emulsifies into a gel-like liquid, similar to the texture of beaten eggs.
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