Recipe | Vegan Peppermint Chocolate Chip Cookies

0

I took the base recipe for these cookies from Oh She Glows (one of my favorite food bloggers) and tweaked it to make my peppermint chocolate chip cookies.

Makes 12 cookies

1/2 cup vegan butter + 1 tbsp melted vegan butter
1/2 cup packed coconut sugar OR brown sugar
1/4 cup raw cane sugar
1 tbsp chia seeds mixed with 3 tbsp water (egg substitute)
1 tsp peppermint extract
1/2 tsp baking soda
3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup dark chocolate chips
a pinch of salt

*I do not have a stand or a hand mixer, so my cookies came out a little more crumbly than they probably should have, which is find with me, but I'm assuming a mixer would make the dough a bit smoother with the initial creaming of the butter and sugar... But smushing everything together with your hands makes for a perfectly tasty cookie as well :)*

Preheat your oven to 350° F.

Combine the butter, coconut or brown sugar, and cane sugar together in a large mixing bowl. Either mash everything with your hands, or cream together with a mixer. Then incorporate your chia seeds and water mixer to the butter and sugar.

Add the flour, baking soda, salt, and peppermint extract and combine well. Again, either use your hands to combine everything, or a mixer.

Finally, fold in the chocolate chips.

Prepare a baking sheet with either parchment paper or some cooking spray. Form your cookies into 12 good sized spheres. Pat them down a bit so they're a little flattened out.

Bake at 350 for 13-15 minutes, or until the cookies start to brown on the top and bottom. Let them cool for 5-10 minutes before transferring them off the baking sheet. They may crumble if you omit the cooling step.

Enjoy!

Read More »

Recipe | Vegan Pumpkin Maple Walnut Scones

0

This recipe was loosely based on this pumpkin scone I found here. I had never made scones before, let alone vegan ones, and needed something to base my measurements off of.

Makes 10 scones.

1 cup raw walnuts
2 cups brown rice flour (or any flour you have on hand, really)
1/4 cup coconut sugar (or brown sugar)
1 tbsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup solid coconut oil
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
a pinch of salt

Preheat your oven to 400° Fahrenheit

Spread your walnuts in a single layer on a baking sheet. Toast them for 3-5 minutes in your preheated oven. Remove them and chop them into tiny pieces.

In a large mixing bowl, combine the flour, sugar, cinnamon, pumpkin pie spice, baking powder, and walnuts.

In a separate bowl, mix together the pumpkin puree, maple syrup, almond milk, and vanilla extract.

Cut the solid coconut oil into the flour mixture until it becomes crumbly and lumpy. You can do this with a fork or if you're fancy, with a pastry cutter. The you can introduce the wet ingredients to the dry ingredients.

Mix until the dough starts to come together.

Remove from the bowl and onto a lightly floured clean surface. Form the dough into a about a 1 inch thick circle.

Use a circular cookie cutter, a cup, mug, or some sort of small circular object to cut your scones into rounds. You could also cut them into triangles, but I'm partial to the round scone... I think it's because Ireland really only had round ones when I was there.

Place your scones on a lightly greased, or lined with parchment paper, baking sheet.

Bake for about 12-15 minutes, depending on your oven, or until lightly golden brown.

And there you go! A delicious addition to your morning coffee routine, afternoon snack, or just an anytime treat.

Enjoy! :)

Read More »