Tag Archives: cookies

Keepin’ it Kind Holiday Cookie Exchange, Brookie Grasshopper Squares

It’s Cookie Party time!

The darling Kristy over at Keepin it Kind is hosting a vegan cookie exchange party for the holiday season with cookies from her favorite bloggers. I’m not only in love with this idea, but I’m the lucky girl that’s first in the line up. This little treat I have for you I thought was gonna be a cookie square. But somehow it came out softer and more like a brownie, or a “brookie” which was fine by me! I hope you love these as much as I do! Head on over to Kristy’s site to get the gluten free (optional), egg free, dairy free, soy free and nut free recipe, however these are NOT sugar free or fat free, but I think you’ll forgive me! Just click on the link below:

Visit the Keepin’ it Kind Vegan Cookie Exchange 

Now for a word about Kristy:

This lovely girl is a former fromagier gone vegan. Her passion for food and animals will warm your heart and your belly. She was pivotal in my inspiration to go solo as a blogger and even gave me all kinds of amazing advice when I wasn’t sure  exactly how to set up my new blog. Follow her over at Keepin it Kind, you’ll be in love with every post and dish!

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Filed under Desserts, Vegan

Double Dark Chocolate Coconut Pecan Cookies

all photos in this post courtesy of Annie at An Unrefined Vegan

So I made an incredibly delicious batch of cookies a couple weeks ago, but I didn’t even attempt to photograph them for the blog because quite frankly, I thought that they looked like poo. Sometimes when I have a great recipe like this that doesn’t end up here, I’ll email it to my best friends because I want them to have it to enjoy, even if I can’t make it look pretty.

Would you believe Annie at An Unrefined Vegan baked some right up AND then photographed them for me? Now that’s what you call true blogging buddy love. Somehow she managed to make the cookies look a lot prettier and a lot less like poo than my batch. Perhaps that had something to do with the fact that she didn’t have a scrap of coconut in the house to add to them.

Double Dark Chocolate Coconut Pecan Cookies

  • 1 C. whole wheat pastry flour
  • 1/4 C. cocoa powder
  • 1/4 C. chopped pecans
  • 1/4 C. shaved dried coconut (not the itty bitty kind, and toasting the coconut makes it even more delicious)
  • 1/3 C. dark chocolate chips
  • 1/2 t. baking soda
  • 1/3 C. agave
  • 1/4 t. sea salt
  • 2 T. coconut oil
  • 2 T. almond butter
  • 1/4 C. non-dairy milk of choice
  • 2 t. vanilla

Method: Preheat oven to 350 degrees. Mix flour, cocoa powder, salt and baking soda together. Cut in almond butter and coconut oil (solid) until crumbly. Add soy milk, vanilla, agave, coconut, chocolate chips and chopped pecans. Stir  with a wooden spoon until combined. Form 12 big cookies, place on a baking sheet and bake for 10-12 minutes. Let cool on a wire rack for a few minutes before eating.

Have you subscribed to our blog over at the Virtual Vegan Potluck yet? If you haven’t, head on over there now! We have some awesome giveaways coming up over there! And don’t forget to vote for your favorite entry in each course before the 13th!

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Filed under Desserts, Friendship, Vegan, Virtual Vegan Potluck

Healthied up Oatmeal Chocolate Chip Cookie Bars

I make these bars two different ways depending on the company I’m serving. I make the first version for my family, it’s oil free and uses less sweetener so it tastes a bit healthier and results in a more cake-like cookie but is still delicious!

The second version is good for convincing company that being vegan doesn’t mean sacrificing flavor! It has a small amount of oil and more (unrefined) sweetness and tastes and crunches more like traditional cookie bars, but is still relatively healthy compared to regular vegan cookies. Try both recipes to see which one is your favorite! Enjoy!

Healthied Up Vegan Oatmeal Chocolate Chip Cookie Bars

Oil-Free & Less Sweet Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1/2 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave
  • 1/2 C. unsweetened Apple Sauce
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 C. Vegan Chocolate Chips

Method: Preheat oven to 350 degrees. Combine flour, oats, ground flax, baking powder and salt in a large bowl with a wire whisk. Add agave, apple sauce, almond milk, vanilla and chocolate chips. Stir til just combined. Pour into an 8×8 pan. Bake for 20-25 minutes. Do not over bake, that’s the secret to the awesomeness of these babies. Let cool for 10-15 minutes then cut into 16 squares.

Tiny Bit Naughty Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave or pure maple syrup
  • 1/2 C. raw sugar
  • 1/4 C. Coconut Oil
  • 1/4 C. Almond Butter
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 to 1 full C. Vegan Chocolate Chips (depending on your chocolate meter)

Method: Preheat oven to 350 degrees. Combine flour, oats, raw sugar, ground flax, baking powder and salt in a large bowl with a wire whisk. Cut the coconut oil and almond butter into the flour mixture. Add agave, almond milk, vanilla and chocolate chips. Stir til just combined. Press into an 8×8 pan. Bake for 20-25 minutes.  Let cool for 10-15 minutes then cut into 16 squares. 

Try to eat just one.

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WOOHOO MOFO! Plus- Extra Snappy and Soft Ginger Cookies

Not sure if I’m going to be kicking myself, BUT I’VE SIGNED UP FOR VEGAN MOFO!!! “What is MOFO”, you ask? Well, I’m sorry to disappoint you, but it’s not an acronym for any foul swear words (you dirty birds). It’s an October-blog-fest where vegan bloggers bore you to death blog your socks off all month long. Are you ready?!?

So while you are all waiting to be blown away by a month of vegan radness, I have this tasty little tidbit for you.

Extra Snappy and Soft Ginger Cookies

Adapted from this recipe here at Thom’s vegan blog Don’t Switch off the Light

Ingredients: 2 C. whole wheat pastry flour, 1/3 C. unsulphered molasses, 1/3 C. raw sugar, 1 t. baking soda, 4 t. dried ginger, 1 t. grated fresh ginger, 3/4 t. ground cloves, 1 t. ground cinnamon, a smidgen of cayenne pepper, few grinds of black pepper, 1/2 t. sea salt, 1/4 C. coconut oil, 1/2 C. soy milk, 1 T. vanilla, small bowl of vegan powdered sugar for rolling the dough in.

Method: Preheat oven to 350 degrees. Combine dry ingredients in a large bowl

combine wet ingredients in a small bowl (or measuring cup).

Pour wet ingredients into the dry ingredients, mix until combined.

Measure out cookie dough by rounded tablespoons and roll into balls. Roll each ball in the powdered sugar until completely coated. Place cookies onto a baking sheet and flatten each cookie with the bottom of a measuring cup.

Does anyone’s baking sheet look as gnarly as mine does?

Bake for 8-10 minutes. Once cooled store in an airtight container so that the cookies will remain soft.

Prepare yourselves for Monday!

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Filed under Desserts, Vegan