marshmallow chocolate chip cookies.

marshmallowchip

We needed something sweet and these hit the spot one evening. This recipe doesnt make a ton, so you arent stuck eating them for days – Perfect for a last minute – i need some cookies – kind of night!

Found the recipe here.

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut palm sugar
  • 1/3 cup chocolate chips
  • 2-5 tbsp almond milk
  • 2 tbsp veg oil
  • 1/4 tsp pure vanilla extract
  • 2 mini marshmallows per cookie

Instructions

Combine all dry ingredients (except marshmallows) in a medium mixing bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Only if needed, add 1 tbsp extra almond milk)  Roll into balls, then smush two mini marshmallows into each cookie and re-roll into a ball. Preheat oven to 325 F. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool 10 minutes, during which time they will firm up. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

chewy sugar cookies.

cookies

My little guy asked me for cookies. Specifically sugar cookies with clear sprinkles on them. And i found JUST the cookie for him! we did some rolled in sugar, but since were all in the christmas spirit around here, I rolled some in holiday sprinkles too. These are amazing. So soft and chewy. Definitely a hit!

I found the recipe here. 

3/4 cup non-dairy butter
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1/3 cup non-dairy yogurt
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.

Slowly beat in the yogurt and vanilla. Mix until well combined.

With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.

Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.

Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.

Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies

ginger cardamom cookies.

  • gignercookies.jpg2 cups white whole wheat flour
  • ¾ cup natural cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon ground ginger
  • 1-1/2 tsp ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil
  • ¼ cup molasses
  • 4-5 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • Turbinado sugar (for rolling)
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cardamom, and cinnamon. Stir in oil, molasses, milk and vanilla until just blended. My batter was thick, I started with 3 T almond milk, but had to add about 2 more tablespoons to get it to nicely stick together. You dont want it to be too dry, but not too wet either.
  2. Preheat oven to 350°F. Line a large baking sheet, lined with parchment paper.
  3. Fill a small dish with sugar. Roll dough into thirty-six 1&1/4-inch balls and roll in the sugar to coat. Place onto prepared baking sheet, spacing them 2 inches apart. Flatten slightly with palm or the bottom of a glass.
  4. Bake in preheated oven for 11 to 14 minutes or until just barely set at the center. Let cool on a wire rack for 2 minutes, then transfer to the rack to cool.Original Recipe found here.

peanut butter chocolate chip cookies (gluten free!)

pbcookies

I’m remembering this recipe b/c its a random gluten free recipe that doesnt call for strange ingredients! Once in a while I need to make something gluten free, and the only thing i can think of other than rice krispie treats are these black bean brownies, which might be for everyone because they have a REALLY rich, dark chocolatey taste. (they are super delicious though!)

So i was happy to come across this recipe, and modified it a bit – and really love how these turn out. Thye are crispy around the edges, but definitely chewy and sweet.  They have kind of a healthy taste to them, but in a good way. The chocolate chips round everything out.  Will be keeping these in rotation for sure!

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup melted coconut oil
1/4 cup natural peanut butter
1/2 cup lightly packed brown sugar
1/4 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 1/4 cup gluten-free rolled oats, blended into a flour
3/4 cup almonds, blended into a flour
1/3 cup dark chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.
2. Using a mixer, mix together the peanut butter and coconut oil until combined. Add both sugars and beat for a bit more. Beat in the flax egg and vanilla extract until combined.
3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. Fold in chocolate chips.
4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet.  There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart.
5. Bake for about 12 minutes until lightly golden. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

double chocolate peppermint cookies.

peppermintcookies

I’m going to go ahead and say it. These just might be my most favorite cookies ever. Chocolate and mint is definitely a winning combination – so when you put this in cookie form – OH MY!

My husband participated in a cookie swap at work and asked me to make something. I had made something like this before….But I couldn’t find the recipe.  Well look no further because THESE are the cookies you want to bring to your holiday parties, cookie swaps, etc.

Original recipe found here and then veganized (and doubled b/c choclate and mint!!!) below. This recipe makes about 24 cookies.

  • 1 cup (2 sticks earth balance)
  • 1 1/2 cups sugar
  • Egg replacer equivalent to 2 eggs ( i used the powdered kind)
  • 1/2 tsp natural peppermint extract
  • 3 cups flour
  • 2/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2-3 candy canes, finely crushed
  • 2/3 cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the earth balance and sugar together for about 1-2 minutes. Add egg replacer, peppermint extract and beat until light and fluffy, scraping down the sides.
  3. Add flour, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  4. Add chocolate chips and stir in with a mixing spoon.
  5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased baking sheet. Press the tops down and then top with a few more chocolate chips if your prefer.
  6. Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

peanut butter chocolate chip sprinkle cookies.

IMG_1348

oh these cookies. they are the death of me. they have peanut butter, chocolate chips, and sprinkles. LOTS OF SPRINKLES. Oh, and they are ooey-gooey and chewy. I couldn’t get enough of them. Original recipe found here.

  • ½ cup Earth Balance
  • ½ cup peanut butter
  • 1½ cup sugar
  • 2 tablespoons ground flax seeds
  • 2 tablespoons corn starch
  • ½ cup non-dairy milk (soy, almond, etc)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoons vanilla extract
  • 2½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup chocolate chips
  • 1 cup (plus extra) sprinkles

Instructions

  1. Preheat your oven to 350 degrees.
  2. Place the earth balance, peanut butter and sugar in a mixing bowl and using your electric mixer, mix on medium high speed until light and fluffy, about one minute.
  3. Push the earth balance mixture to one side and in the other side of the bowl combine the ground flax seeds, corn starch, non-dairy milk, apple cider vinegar, vanilla, and almond extract. Stir to combine. Now, using the mixer, slowly incorporate the flax seed mixture in with the earth balance mixture. Continue mixing until light and fluffy again.
  4. In a separate bowl combine the flour, baking soda, and baking powder. Stir to combine. Pour the flour mixture over the earth balance mixture and use your mixer to combine. Add the chocolate chips and sprinkles and mix some more until the sprinkles are incorporated throughout the dough.
  5. Drop cookie dough roughly 1½ inches apart on your cookie sheet. Pour some additional sprinkles on a plate and grabbing one ball of cookie dough at a time, dab the top of the cookie dough ball into the plate of sprinkles to give the top a coating of sprinkles. Place it back on the cookie pan and gently smash the top of the cookie to ensure that the new sprinkles are embedded in the cookie dough ball. Repeat with each cookie.
  6. Place the prepared pan of cookie dough balls in the oven and bake for 8-9 minutes. These cookies are best when they’re slightly undercooked so be careful not to over bake.
  7. Remove the pan from the oven and allow the cookies to cool slightly before placing on a wire rack to cool completely.

star wars sugar cookies.

STARWARS IMG_4336

These may not be my prettiest cookies, but it was an attempt at vegan royal icing and it actually wasn’t TOO bad. Williams sonoma had these cookie cutters more half off a few weeks ago, (they still are!) so we bought some and I wanted to see how hard decorating cookies really is. I’m definitely no pro and have some work to do, but they definitely made my 4 year old happy. I used pastry bags to pipe; would like to try the squeeze bottle route if I can get my hands on some.

I used the sugar recipe from vegan cookies invade your cookie jar.

The royal icing recipe I used is here:

1 cup organic powdered sugar
2 tbsp of non-dairy milk
2 tsp of light corn syrup
1/2 tspn vanilla extract

Place sugar in bowl, add non-dairy milk and whisk until smooth.  Add in vanilla and corn syrup.  Whisk some more.  Icing will be smooth, shiny, and a little runny.  You don’t want it really runny or the icing won’t stick to the cookies.  Icing will be hard with a shiny finish once dry.  You can either dip cookies into icing, or use this icing in a pastry bag.

candy cane biscotti.

biscotti

Ok, so maybe the holidays are OFFICIALLY over, but there’s always a good place for chocolate and peppermint in my life. Plus, it gives you something to do with all those random candy canes you have lying around!

  • 1/2 cup Earth Balance Buttery Spread
  • 2 tablespoons Flax Meal
  • 1/3 cup Non-dairy Milk
  • 1/2 cup Sugar
  • 1 2/3 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • 1/2 cup Chocolate chips
  • 2 crushed candy canes

Directions

1. Preheat the oven to 350 F. Lightly oil a cookie sheet, or line it with parchment paper.

2. Melt the Earth Balance, then set aside to cool a bit while you gather your other ingredients.

3. Combine the flax meal and the non-dairy milk in a mixing bowl, and stir them well. Add the Earth Balance, and sugar. Mix well.

5. Add the flour, baking powder, and salt. Combine, mixing with a wooden spoon. It will form a thick dough.

6. Turn out the dough onto your cookie sheet, and shape it into a long, flat log. It should be able 12 inches long and 1 inch high. Bake for 20-25 minutes, until the loaf has puffed a little and the edges are turning golden. Remove from oven, let cool for at least 20 minutes.

7. When the loaf is cool enough to touch, use a large knife to slice the loaf into 1-inch slices. Try to cut each slice with one swift downward motion of the knife, so you don

8. Return the baking sheet to the oven, and bake for 10-15 minutes, until the biscotti is firm to the touch (but not hard), and is becoming a little more golden on the edges. Allow to cool.

9. Melt 1/2 cup of chocolate in a double boiler or in a microwave. Dip each piece of biscotti in the chocolate, then set on parchment paper. Sprinkle crushed candy canes over the chocolate before it cools. Let set for about 30 minutes (or 15 minutes in the fridge).

gingerbread cut out cookies.

gingerbread IMG_4301

Milo got together with a friend and decorated cookies. I couldn’t go over there empty handed, so I made the gingerbread cut out cookies from vegan cookies invade your cookie jar. These are so delicious, especially if you cut them a little on the thicker side. …and yes, those are millenium falcons, in case you were wondering 😉

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup non dairy milk
2 cups flour
1/2 tspn baking soda
1/2 tspn baking powder
1/2 tspn salt

Whisk together the oil and sugar for about three minutes. Add molasses and non dairy milk. Sift in all the other dry ingredients and mix until a stiff dough is formed (I needed to add a little bit more milk and mix with my hands).  Flatten the dough into a disk and wrap in plastic wrap and chill for an hour.

Preheat oven to 350 degrees. Prepare your cookie sheets with parchment paper.
On lightly floured surface, roll the dough out and make shapes with your cookie cutter. Move to prepared pan and bake for 8 minutes. Remove cookies and let them cool for two minutes on the baking sheet. Wait until they are completely cool before icing.

Icing:
2 cups sifted powdered sugar
2-4 Tablespoon non dairy milk
vanilla

Whisk all the ingredients using a fork or wire whisk until smooth. Add the milk one tablespoon at a time….Combine to form a glaze that can easily be spread with knife or piped from a pastry bag.

shortbread.

shortbread
shortbreadmilo

Making these shortbread cookies was all milo’s idea. And he was a great helper,
They only use a few ingredients. You could use red food coloring and make them red, for an even more festive treat.

1 ½ cups earth balance
½ cup granulated sugar
¾ cup powdered sugar
½ teaspoon salt
3 cups all-purpose flour

  1. Preheat oven to 300 F.
  2. With a flat beater, cream earth balance until light and smooth.
  3. Add granulated sugar and mix until well blended.
  4. Add powdered sugar and salt and beat until fully combined.
  5. Add the flour and beat until fully incorporated.
  6. Roll the cookie dough out. I was having a hard time with a rolling pin, so I just grabbed it in chunks and flattened it with my hands. This seemed to work much better. Cut out shape and sprinkle with sugar. Bake for 15 minutes.