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vegan cookies
Vegan Peanut Butter Chocolate Potato Chip Cookies
I think we are all well aware that sometimes you need something to indulge in, to comfort you, to give you a “food hug”. I think I coined that term. I’m not 100% on that though. These beautiful peanut butter cookies filled with chocolate chunks and potato chips will give you the biggest hug you have ever had! Vegan AND gluten free, these cookies are a one bowl, 15 minute recipe. They are perfect in every way. Sweet and salty, my favorite! …
Vegan Gingerbread Biscotti
Here it is guys, day 3 of my 12 days of Christmas cookies. This is not a super traditional Christmas cookies, I suppose, but it is one of the most delicious cookies I have ever had. Gingerbread biscotti is perfect for guests to have with their morning coffee, or really anytime. However, I can’t think of much better than dipping biscotti in a hot cup o’ joe. I knew I had to make a vegan gingerbread, but I tried to think bigger and better. Everyone makes gingerbread men and women and children, I wanted to do something a little different. Thus blossomed gingerbread biscotti.
I think besides popcorn, biscotti is my husband’s favorite food. He loves how crunchy it is. That is where him and I differ greatly, I love a good soft cookie. When it comes to biscotti though, I am down with the crunch! I dipped these babies in white chocolate and let my four year old add some sprinkles, because that is her favorite thing to do. Let me tell you, you are going to want these in your house over the holidays. The smell alone brought some holiday cheer into my life, and I needed it!
Have you ever made biscotti? Don’t be intimidated, I promise we can make it through together. It is much easier than is seems! Yes you bake it twice, but the whole process is rather simple. The first time you bake it, you form the dough into a rectangle that is about 9 inches by 7 inches and about an inch or so thick. Once that is baked, you let it cool for a few minutes, and then slice and bake again, this time with the cut side down. I like to flip mine half way through the second cooking to make sure they are evenly crunchy through out! Done! Super easy! I dipped mine in white chocolate, you should be able to find vegan white chocolate, but you can always make your own if you want. Here is a great article from The Huffington Post.
Holiday baking with my family is my favorite! I hope you all have a tradition you love during the holidays, but if not, may I suggest mine? Baking with my loved ones fills my heart with so much joy. Add this biscotti to your repertoire, and let your littles put the sprinkles on! Have fun! I adapted this recipe from Land O’ Lakes.
Vegan Gingerbread Biscotti
2016-12-13 12:34:54
Serves 6
Super crispy gingerbread dipped in white chocolate is the perfect holiday treat!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 2 1/2 C. All purpose flour
- 1 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 2 tsp. Ginger
- 1/2 tsp. All spice
- 1/4 tsp. Cloves
- 5 Tbsp. Vegan butter, I use Earth Balance (room temperature)
- 1 C. Brown sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 tsp. Vanilla
- 3 Tbsp. Molasses
- 2 C. White chocolate, vegan (optional)
- sprinkles(optional)
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, sift together all the dry ingredients, the flour, baking soda and spices. Set aside.
- In a large mixing bowl, add the room temperature vegan butter and brown sugar. Mix together until combined.
- Next make flax eggs by mixing the flax meal and water together in a small bowl. Let thicken for about a minute. Then add to the vegan butter and sugar mixture. Then add the vanilla and molasses and mix together until fully combined.
- Next, Add the dry ingredients a little at a time to the wet ingredients until everything has been added and is fully incorporated. It will form a nice ball, that shouldn't be sticky.
- Line a baking sheet with parchment paper and place dough ball on the pan. Press down with your hands into a rectangle that is about an inch thick. It will be about 8x6 or 9x7. Just try to make sure it is an even thickness throughout.
- Bake for 30 minutes.
- Let cool for 10 minutes, then cut in half length wise, then into strips that are about 3/4 of an inch to an inch across. It will make 12 to 18 biscottis depending on how thin you cut them.
- Place back on the baking sheet cut side down and bake for another 10-15 minutes or until firm.
- Let cool and serve, unless dipping in white chocolate.
- If you are dipping in white chocolate, melt in the microwave in 30 second intervals. Stirring each time until melted.
- Dip half the biscotti in the melted chocolate and put sprinkles on if you like!
Notes
- The biscotti may be a little soft still after the second baking, but should crisp up after cooling.
- I like to flip my biscotti half way through the second baking process.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Thumbprint Cookies
Day 2 of my 12 days of vegan Christmas cookies, are my childhood favorites, thumbprint cookies. When a was a wee one, my mom used to bake thousands of Christmas cookies every year to hand out to friends. She would put them in festive tins, and give them to everyone! One of her classics were the jam thumbprint cookie. They were my favorite! She would fill them with different kinds of jam and it was my job to help press the cookies down with my thumb and fill them with jam. My favorite flavors were blackberry and raspberry! We would shake a beautiful flurry of powdered sugar on top, and there was nothing better! I wanted to take the time to show you all how to make a vegan version, so you can share with your loved ones.
This year I went with a blackberry jam, but you can use anything your heart desires! I added a bit more vanilla than I usually would to a cookie, because I love the combination of the vanilla with fruit jams and jellies! If you have list of cookies you want to make this holiday season, you should go ahead and add this to the list, and here is why. This recipe is 7 ingredients, one bowl, and I really just used a spoon to stir together. It is so easy, you really don’t even need a stand mixer or electric beaters. You can bust these out in about 20 minutes, total.
These cookies are so buttery, yet light and crispy. Totally the most perfect treat. I like to use no sugar added jam, the kind that just lets the sweetness of the fruit speak for its self. I think the jam that has a more mild sweetness pairs really well with the sweet dough. It cuts some of the richness! The dough is so easy to work with, you don’t even need to refrigerate the dough. You just pluck some of the perfect supple dough, and roll into balls. Press down with a thumb or spoon if you prefer. Fill with your favorite jam, and bake. I love to dust with sugar, but you can add nuts or chocolate, or whatever you want. This is where I like to get creative. Even if you aren’t a great chef, using an easy recipe like this affords you a little bit of room to explore!
Vegan Thumbprint Cookies
2016-11-29 04:28:54
Serves 12
Perfect buttery cookies filled with fruity goodness.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 C. Vegan butter, I used Earth Balance(room temperature)
- 1/2 C. Powdered sugar
- 1 Tbsp. Almond milk
- 2 1/2 tsp. Vanilla
- 2 C. All purpose flour
- 1 tsp. Salt
- 1/2 C. Fruit jam
Instructions
- Preheat oven to 325.
- In a large mixing bowl, add the vegan butter and powdered sugar. Stir together.
- Add the almond milk, vanilla, flour and salt. Stir together until everything is combined evenly.
- Roll small balls of the dough and place on a prepared baking sheet.
- Press down in the center with your thumb or spoon. Fill the indentation with about 1/2-1 tsp of jam.
- Bake at 325 for 13-15 minutes.
- Let cool, then top with powdered sugar!
Notes
- If the dough is too crumbly, add a splash more almond milk.
- When you press your thumb in to make an indent, the dough will probably start to crack a bit on the sides. No need to worry, they will be perfect. If it bothers you, just press the sides back together.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Eggnog Cookies
This may be ambitious, but I have decided to do 12 days of vegan Christmas cookies. This is my day one entry, vegan eggnog cookies! I will be posting other recipes in the next few weeks, not just cookies. However, I will be posting 12 individual cookie recipes, and when they are all finished, I will post a quick reference guide so that you can easily find all of them! I think this is a perfect start, these warm spiced cookies with the best dang vegan frosting ever on top are so festive and delicious, you will be glad this recipe makes 3 dozen cookies so you can share with all your loved ones.
Super simple and perfectly light and fluffy, these cookies taste exactly like biting into eggnog, and it is awesome! I am really excited about adding these to my Christmas cookie repertoire. I have a big list of cookies to make, but I picked these to do first because I was so excited about this idea. I have a seen a lot of vegan eggnog lately, so I realized how popular it was becoming. So, I think you will find it pretty readily available at any store. It made a perfect replacement for the nut milks I usually put into my baked goods.
A bit of extra spice in the batter and a sprinkle of cinnamon on top, make these the ultimate holiday cookie. I don’t know about you, but I am definitely getting in the holiday spirit. It is starting to get super cold outside and I freakin’ love it.
I hope you enjoy day one of my 12 Days of Vegan Christmas Cookies! I have a lot more great ideas coming at you!
Vegan Eggnog Cookies
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 12
- Yield: 36 Cookies
- Category: Dessert
Ingredients
Cookie Dough
- 2 1/4 c All purpose flour
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 tsp. Salt
- 1/2 c Vegan butter, I use Earth Balance
- 1/2 c Sugar
- 1/2 c Brown sugar
- 4 tbsp. Flax meal
- 6 tbsp. Water
- 1 1/2 tsp. Vanilla
- 1/2 c Vegan Eggnog, I used Califia Farms
Eggnog frosting
- 1/2 c Vegan butter
- 1/2 c Vegetable shortening
- 3 c Powdered sugar
- 3 tbsp. Vegan eggnog
- 1 tsp. Vanilla
- 1 tsp. Salt
Instructions
- Preheat oven to 350.
- In a medium mixing bowl, sift together all the dry ingredients. The flour, spices, baking soda and baking powder. Set aside.
- In a large mixing bowl, cream together the vegan butter and sugars.
- In a little bowl, mix together the flax meal and water to make flax eggs. Let sit for a minute, then add to the sugar mixture. Add the vanilla and vegan eggnog.
- Start adding the dry ingredients to the wet slowly, mixing each time until fully incorporated.
- Place small scoops of cookie dough onto a prepared baking sheet. Bake at 350 for 12-14 minutes.
- While cookies are baking, in a medium mixing bowl, make the frosting. Add the vegan butter and shortening to the bowl and whip, add the powdered sugar, then the eggnog, vanilla and salt. Whip until fluffy about a minute or two.
- Let the cookies cool completely, and then spread with frosting and enjoy!
Vegan Apple Cider Pecan Cookie Cake
Apples and pecans are a super legit combo. I feel like most things that are in season at the same time go pretty well together. However, I think I found one of the most legit combinations of flavors. This mix of spiced apple cider and pecans in cookie cake form is amazing. I made it even more delicious with the edition of the vanilla frosting, but just the wonderful marriage of apples and pecans is to die for.
My husband and my anniversary is next week, we have been married for five totally awesome years. Where am I going with this? One of my husband’s all time favorite desserts is any type of cookie cake. So in honor of our upcoming fifth anniversary, I got to thinking about how much I have learned about him and what it takes to have a successful happy relationship. I also began to think about the things my husband loves. So, cookie cakes were on my mind, as well as of course FALL!!!!!!
Thus, I have brought together two of the greatest things of all time, cookie cakes and Fall! This is light and fluffy while maintaining it’s moisture. The contrasting textures between the soft cookie and the crunchy pecans is glorious. Warmed up and served with some vegan vanilla ice cream, forget about it! The apple cider gives it a light apple flavor making the pecans shine and giving it a similar taste to a pecan pie, which I am also totally in love with and will be working on some more pecan pie type recipes very soon!
Now I know I say most of my recipes are easy to make, even if you aren’t an experienced cook or baker, but I think this one might be the most simple recipe I have made. You can do this very quickly, without much hassle or clean up. I am quite certain, anyone can make this recipe, and look like a super bad ass (which is my goal in life). My husband loved the cookie cake inspired by our five years as a married couple! I hope you enjoy!
Vegan Apple Cider Pecan Cookie Cake
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 8
- Yield: 1 large cookie cake
- Category: Dessert
Ingredients
- 1/2 c Vegan butter( I use Earth Balance)
- 1/2 c White sugar
- 1/4 c Brown sugar
- 1 tsp. Vanilla
- 1 Flax egg( 2 Tbsp. flax meal+3 Tbsp. water=1 egg)
- 2 c All purpose flour
- 1 1/2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 1/2 tsp. Cornstarch
- 1 tsp. Salt
- 1/2 c Apple cider ( Trader Joe’s has an amazing spiced apple cider)
- 3/4 c Pecans, chopped
Vanilla Frosting
- 1/2 c Vegan butter
- 1/2 c Vegetable shortening
- 3 c Powdered sugar
- 2 tsp. Vanilla
- 1 tsp. Salt
Instructions
- Preheat oven to 350.
- In a large mixing bowl, or stand mixer, cream together vegan butter and sugars. Add the flax egg and vanilla.
- In a separate bowl, sift all the dry ingredients together.
- Start adding the dry mixture and apple cider to the vegan butter and sugar mixture, alternating until everything is combined.
- Stir in the pecans, and press into a circular pan prepared with non stick spray.
- Bake at 350 for 25-30 minutes.
- While the cake cools, make the frosting. Beat all the ingredients on high until light and fluffy. Decorate when the cookie cake cools and eat!
Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream
One of the other moms at my daughter’s school and I were chatting the other day, you know making small talk like you are apparently socially obligated to do, but it actually turned into a serious conversation about how much we hate the heat, and why we live in Florida. There are many reasons it works for both of us right now, but the conversation ended with my relief that is was actually in the 60’s that day. However, it has of coursed warmed back up in the days since then, and I am counting the days until I know we will have a few good months of cool weather.
On the day we were discussing out hatred of Florida, I decided it would be a good day to make something I crave in the cold weather. Mexican Hot Chocolate, I love the spicy sweetness of it. That is one of my favorite combinations. Generally when I am deciding what I want to create, I think of my favorite things, that are not usually vegan, and make them plant based, but also taking it a step further and turning them into something completely different.
In this case, I decided a cookie sandwich was in order. My husband immediately consumed several, and my four year old even got in on them, even though I thought they would be too spicy for her. She asked for water a few times, but kept on going! These babies gave me all the warm tingly feels I love when it was cold, and made me feel a little better about our current weather situation!
Incredibly easy, crispy and creamy, spicy and sweet, they are all you could want in a cookie! I think this would be a great holiday cookie recipe, and would be super impressive. I also challenge anyone to guess that these are vegan, I dare you, it’s not possible! My cream filling is better than any regular cream filling or frosting, I promise!
Have any questions or feedback for me, I would love to here from you!
Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream
Ingredients
- 1 1/4 c All purpose flour
- 1/2 c Cocoa powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1/2 tsp. Cayenne pepper
- 1/2 c Vegan butter
- 1 1/2 c White sugar
- 2 Flax eggs (2 Tbsp. Flax meal+3 Tbsp. water= 1 egg)
- 1 tsp. Vanilla
- 1/4 c Almond milk
Cinnamon Cream Filling
- 2 tsp. Cinnamon
- 1/2 c Vegan butter, I use Earth Balance
- 1/2 c Vegetable shortening
- 1 tsp. Salt
- 2 1/2 c Powdered sugar
Instructions
- Preheat oven to 350. In a medium mixing bowl, sift together all the dry ingredients.
- In a large mixing bowl, cream together the vegan butter and sugar. Add the flax eggs and vanilla.
- Begin adding the dry ingredients to the wet, and add almond milk as needed until everything is combined.
- Drop cookies 2 inches apart on a prepared baking sheet, bake at 350 for 10-13 minutes.
- While cookies are baking, make the filling. Whip together all the ingredients with a hand mixer or stand mixer until light and fluffy. If it isn’t thick enough add more powdered sugar, if it is too thick you can add a splash of almond milk.
- Let cookies cool completely, then scoop a little filling on one cookie and top with another. Enjoy!
Gluten-free Vegan Chocolate Chip Sea Salt Cookies
I have major stomach problems, I have tried a lot of different things to make it better, what seems to help the most is not eating dairy of course, but also not eating gluten seems to help. So in an effort to not eat much gluten, I decided to come up with more gluten free recipes.
When my husband, daughter and I lived in New York City, I worked in the West Village. Next door to my work was an awesome little bakery. They made the greatest chocolate chip sea salt cookies. I tried not to eat too many, but resistance was futile. I have been missing New York so much recently, so I tried to recreate the cookies I loved so much, but gluten-free and vegan!
This recipe is super easy, you don’t need one million ingredients, and it is pretty fool proof. I hope you enjoy! Adapted from My Gluten Free Kitchen.
Ingredients:
1/4 C. Vegan cream cheese
1/2 C. Vegan butter ( I use Earth Balance)
1 C. Brown sugar
1/2 C. White sugar
2 tsp. Vanilla
2 flax eggs ( 2Tbsp flax meal + 3 Tbsp water = 1 egg)
3 Tbsp. Almond milk
2 1/4 C. Gluten-free all purpose flour( I used Bob’s red mill)
1/2 tsp. Xanthan gum
1 tsp. Baking soda
3 tsp. Sea salt + more for sprinkling on top
1 1/2 C. Dark chocolate chunks
1/2 C. Mini dark chocolate chips
Directions:
1. Preheat oven to 350.
2. In a large mixing bowl, cream together vegan butter, vegan cream cheese and sugars.
3. Add flax eggs and vanilla.
4. In another bowl, sift gluten-free flour, xanthan gum, and baking soda. Add sea salt.
5. Add almond milk and dry mixture to the wet, and stir together.
6. Add the chocolate chips and chunks. Mix just until chocolate is incorporated.
7. Roll about 2 Tbsp. of dough into a ball and put on baking sheet lined with parchment paper. Press each ball down a bit and top with more sea salt.
8. Bake at 350 for 12-15 or until brown.
Enjoy!
Tools I used:
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
OXO Good Grips Medium Cookie Scoop
