The cookies of your dreams are here. Your sweet and salty dreams!
The cookies of your dreams are here. Your sweet and salty dreams!
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! …
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.
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!
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!
Created by Lauren Hartmann on November 22, 2016
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!
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Created by Lauren Hartmann on October 19, 2016
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!
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Created by Lauren Hartmann on October 3, 2016
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.
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
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.
Tools I used: