Category Archives: vegan cookies invade your cookie jar

Vegan Pumpkin Pie Brownies

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Oh man, it’s a total shame I haven’t posted this recipe sooner. This is totally the equivalent to a “#latergram” on Instagram type status. I made this back toward the beginning of the year for a dinner party and was too busy to post the recipe. So here we are, and it’s in perfect time to add to this wonderful pumpkin season!

Can’t decide if you’re in the mood for something chocolatey or with pumpkin? Brownies? Pumpkin? Why not have both?! This is absolutely luscious. Think of a pumpkin pie with a brownie crust/base. It’s literally thee perfect combination. My friends definitely seemed to think so. (And no one knows it’s vegan! Shhh…)

I think this would be a great addition to a Thanksgiving feast!

Vegan Pumpkin Pie Brownies

Makes 8 brownies

Adapted from Vegan Cookies Invade Your Cookie Jar

For the brownie layer:

  • 4 ounces bittersweet chocolate, melted
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the pumpkin layer:

  • 3/4 cup canned pumpkin puree
  • 2 tablespoons cornstarch
  • 1/2 cup almond milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • pinches of nutmeg and allspice

For decoration: a handful of chocolate chips

  1. Preheat the oven to 350ºF. Grease a 9 in. springform pan (or use a 9 in. square pan lined with parchment paper).

To make the brownie layer:

  1. Melt the chocolate.
  2. In a large mixing bowl, mix together the pumpkin, sugar, oil and vanilla. Sift in flour, cocoa powder, cornstarch, baking soda, and salt. Stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

  1. Mix all the ingredients in a large bowl, stir until thoroughly combined.

To assemble:

  1. Use a spatula to spread the brownie layer mixture into prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can.
  2. Bake for 30 minutes, until pumpkin layer looks fairly firm (slight jiggling is ok), and has cracked at the edges a bit.
  3. Let the brownies cool for 20 minutes, then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve!

 

Vegan Mexican Chocolate Snickerdoodles

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Just to warn you, these are probably the most addicting cookies I have made all year.
Not that that’s a bad thing. But I’m just sayin’… they’re that good.
Vegan. Chocolate. Spicy. Sugary. Salty. Cinnamon-y. Crackle-y. YEAH!
And it’s worth mentioning… these are rad ice cream sandwich cookies. Like, blow your mind rad. I’ve eaten five (sandwiches) in the past 24 hours. FIVE. Filled with pumpkin ice cream, vanilla bean, and german chocolate (with coconut and caramel).
Yeah. I’m going to start my period any second. TMI.
Ok, bye.
Vegan Mexican Chocolate Snickerdoodles
Makes 24 cookies
adapted from VCIYCJ


For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
3/4 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 cup all-purpose flour
2/3 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon chocolate salt (or regular)
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium-sized mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got a pliable dough.
Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10-12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven, let them cool 5 minutes, then transfer them to wire racks to cool completely. And let the addiction begin.

Vegan Chocolate Agave Trailmixers

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So I’ve had this Vegan Cookies Invade Your Cookie Jar baking book for over a good year now and sadly, haven’t put it to the test much. Isa Moskowitz & Terry Hope Romano always know what they’re doing, as you can tell by the majority of 5 star review on Amazon. Veganomicon, Vegan Cupcakes, Vegan Brunch… they rule the vegan world. Ranging from your good ‘ol chocolate chip cookie (sans eggs, butter, or milk) to “Sell Your Soul” pumpkin cookies (not your typical fluffy and cakey kind, either), peanut apple pretzel drops, mexican chocolate snickerdoodles, whole wheat fig bars, spiced sweet potato blondies (why haven’t I made these yet?!), pumpkin pie brownies, irish creme kisses, lemon bars, lazy samoas (take that, girl scouts!), chocolate chip chai spice shortbread, and last but not least, cookie dough scoops (just to give you a sample out of the 100 recipes available). Insane. You’re bound to want to make every single goddamn one and curse them for being vegan cookie goddess geniuses.
These cookies will make you want to go out for a hike (hence the name), and just as a warning, you’ll probably need to bring a big tumbler of almond milk (or whatever milky liquid suits your fancy) along with you, as well. You really won’t even need to bring the trail mix. All you need is this cookie. You’ve got the pretzels, chocolate, peanuts, dried cranberries, malt balls, white (and dark) chocolate chips. What more could you want? (Yeah. The white chocolate probably doesn’t make it vegan anymore, but WHO CARES. I live 700 miles away from Food Fight grocery and am not a hard-core vegan anyway.)
I can guarantee you’ll love these and will never be able to tell they’re vegan.
See you out on the trail!
Chocolate Agave Trailmixers
Adapted from Vegan Cookies Invade Your Cookie Jar
Makes about 20 cookies
1/4 cup almond milk
1 tablespoon apple sauce (or ground flax seeds)

2/3 cup canola oil
1/2 cup agave nectar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
generous 1/4 teaspoon salt
1 cup of chopped mix of white & dark chocolate malt balls, pretzels, peanuts, etc found in bulk
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup whole roasted peanuts
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or spray with non-stick baking spray.
In large bowl, whisk together milk, applesauce, oil, agave nectar, vanilla extract, and almond extract until combined. Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, and salt and mix to form a soft dough. Fold in chocolate chips, nuts, and dried fruit and all of that good stuff.
For each cookie drop about 2 tablespoons of dough, 2 inches apart, onto baking sheets. If the dough is sticking, spray the spoon/dough scoop with nonstick spray. If desired, lightly flatten cookies with the back of a measuring cup sprayed with nonstick spray.
Bake for 12 to 14 minutes, until firm. Let cookies cool on baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in tightly covered container.
(Variation: whisk in 1 tablespoon of instant espresso powder to liquid ingredients before adding dry stuff! Supposedly this subtly enhances the deepens the cocoa flavor.)

PB&J Vegan Cookies, Dinners, January!

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Happy New Year!

I’m really happy it is January. Actually, it hasn’t really hit me yet. I can’t believe that my birthday is 31 days away. So many great things are happening this month, I can’t wait. Namely, the MMI Ayurveda program starts in exactly four weeks! That’s why I’ve been trying to hit the books and study up before I head in. Dr. Vasant Lad, the Ayurvedic Physician of Ayurvedic Physicians, is going to be there for the first intro weekend. He is like the Ayurvedic God. Being his student will be best birthday gift I could ever imagine. Waking up in a cabin in the hills overlooking the Monterey Bay, practicing yoga, learning more about this fascinating medicine, cooking and eating tons delicious Ayurvedic vegetarian food, drinking Yogi tea 24/7, going on little hikes in the forest, relaxing in the hot tub, shopping for herbs in the Ayurvedic store. I can’t actually believe it’s going to happen. That I actually willed, motivated, and inspired myself and am going to make it happen. It is going to be such an honor.
Other than that and the other things I’ve been looking forward to, I’ve been doing a lot of cooking and baking with friends lately. The other night my friend and I dined on an orange and rosemary roasted organic free-range chicken, red kabocha and homegrown butternut squash roasted with brown sugar and sage, wild rice with toasted walnuts and cranberries, and, my favorite, sauteed chanterelles (thank you, work!) in thyme and truffle oil. And I popped open a few bottles of my favorite owl beer. I brought back the Ginger Beer from Portland, and tried it for the first time the other night. It was excellent!




As far as baking goes, we cracked open my new copy of Vegan Cookies Invade Your Cookie Jar and modified the recipe for the Linzertorte Thumbprint Cookies just a bit. Since we didn’t have any hazelnuts or hazelnut butter, we easily converted them into PB&J cookies with some peanut butter instead. And the jellies (strawberry, plum, and cherry) were homemade from last summers fruit, thanks to Bridgette. They turned out delicious! Rich peanut buttery goodness can never do you wrong. Strawberry won my vote out of all three. Some taste testers exclaimed that they were better than “normal” peanut butter cookies. That right there, my friends, is why I love vegan baking.



PB&J Thumbprint CookiesAdapted from Vegan Cookies Invade Your Cookie Jar “Linzertorte Thumbprint Cookies”Makes 20 cookies
1/3 cup canola oil 1/2 cup packed brown sugar 1/2 cup peanut butter 1/3 cup nondairy milk (we used coconut) 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup peanuts, finely chopped at least 1/3 cup of any kind of jam you please
1. In a large mixing bowl, use a fork to vigorously mix the oil, sugar, and peanut butter. Mix in the nondairy milk and vanilla. Sift in the flour, cornstarch, salt, and baking powder and mix well until a stiff dough forms.
2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Have a small bowl of water handy. Spread the chopped nuts onto a dinner plate.
3. Roll the dough into a walnut-size ball. Dip very briefly in the water and firmly roll in the peanuts until coated. Place on a baking sheet and use your thumb to make a deep indent in the cookie. Use your free hand to hold the cookie in place and make sure it keeps its shape. You should be able to fit all twenty cookies onto one baking sheet; they don’t spread.
4. Spoon about a teaspoon of jam into each cookie. A baby spoon works great for this. Bake for about 18-20 minutes. Remove the cookies from the oven and let them cool on the baking sheets for at least 5 minutes. Transfer them to a wire rack to cool completely. Store in a tightly sealed container. Enjoy with some tea or milk!

Also, lately I can’t stop listening to these two songs. So much great music! Eighteen days worth, to be exact. It’s crazy. I love this time of year, reevaluating my music collection, sifting through and rediscovering some great stuff and making playlists. Lately it’s been a lot of Smog, Wilco, Neko, Cave Singers, Bonnie Prince, Mazzy Star, My Morning Jacket, Lucinda Williams, Department of Eagles… I could go on and on. Anyway, hope you’re doing the same and enjoying yourselves.