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Monday, December 17, 2018

Vegan Oatmeal Chocolate Chip Cookies

I always say if something has oats in it, it qualifies as a breakfast food. These cookies are no exception and veganizing them was so incredibly easy. I mean come on man, it's the holiday season. Cookies for breakfast is a given. ha ha 

Can't remember if I ever mentioned it before but I love making cookies. This is another old recipe of mine that I just had to vegan. It was quite easy too. Swap out the butter for vegan butter, replace the chocolate chips for vegan chocolate chips and use applesauce instead of eggs. Everything else stayed the same. 

Something I forgot to mention in the video. You can easily turn these from cookies to bars by spreading the cookie batter into a 9x13 baking dish. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely and cut into small bars. 

Why don't we get to the recipe. Here is what you will need. 
1 1/4 cup room temperature vegan butter
3/4 cup brown sugar
1/2 cup sugar
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/2 cup all purpose unbleached flour
1 tsp baking soda
1 tsp salt
3 cups quick oats
12 ounce package of vegan chocolate chips

Preheat your oven to 375 degrees. 

In a large bowl, cream together the butter and sugars. 

Mix in the applesauce and vanilla. 

In a small bowl, combine the flour, baking soda and salt. Gradually mix into the creamed sugar mix. Do not over mix. 

Mix in the oats and then the chocolate chips. 

Using a cookie scoop that measures a tablespoon full, scoop the cookie dough onto your parchment lined baking tray. They will spread so place them about two inches apart. Bake 8 - 10 minutes and let them cool for two or three minutes before removing them from the baking tray. Then, transfer them to a cooling rack and let them cool completely. 

Makes about 7 dozen wonderful cookies. 

Store in an air tight container with a piece of bread. Sounds weird but the bread will help keep the cookies fresh. Enjoy.

Monday, December 10, 2018

Vegan Filled Cookies

This recipe is another childhood favorite of mine. Actually, the apricot was always the best in my humble opinion. My second favorite is strawberry. Apricots are so underrated and never get used enough in baking. Anyway, the best thing about this recipe is you can use any flavor of preserve that you like. 

My favorite way to eat them was to start with the edge of the cookie where it's not filled. Eat the entire edge then devour the part that has the preserves. 

While making these cookies vegan, I noticed I needed a little more flour than my original recipe called for. Just a little. Add enough to make the dough not sticky. I guess it depends on your climate and how you measure your flour. When measuring flour, you should always spoon the flour into your measuring cup. If you scoop it directly from the container it's in, it will be packed meaning more flour. 

The original recipe called for shortening but I decided to just try vegan butter and it worked perfectly fine. 

Let's get to the recipe. Here is what you will need. 

1 cup of sugar
1/2 cup vegan butter
1/2 cup unsweetened applesauce
2 1/4 cups flour, possible a little extra for non sticky dough
2 tsp baking powder
1 tbsp plant milk
1 tsp vanilla extract
preserves of your choice. 

Preheat your oven to 350 degrees.

In a large bowl, cream together the sugar and butter. 

Add the apple sauce, vanilla and milk and mix to combine. 

In a small bowl, combine the flour, salt and baking powder. Whisk to combine then gradually add to the creamed sugar. Do not over mix. 

Measure 1/2 inch balls and place onto a parchment lined baking sheet. Take a small piece of parchment and place over one of the little balls and gently press with the bottom of a glass or something flat. Press until the cookie is about 1/8 inch thin. If the dough is sticky, it needs more flour. Add a teaspoon at a time until the dough is easy to work with. They will be delicate so be gentle. 

Add about 1/2 tsp of your favorite preserves onto the center of the cookie. 

Make another little flattened disc shaped cookie and place over the cookie with the preserves and gently press the edges. 

Makes about 4 dozen cookies.

Bake 8 - 10 minutes or until edges are light golden brown. 

Remove from the oven and let cool on the baking tray for a few minutes. Transfer to a cooling wrack or parchment lined counter top. 

Let cool completely and enjoy.

Sunday, December 2, 2018

Vegan Peanut Butter Sandwich Cookies

Before I was vegan, one of my all time favorite cookies around the holiday's was a peanut butter cookie. I have not had one in years and this year I really, really wanted one, or two. ha ha I mean I could almost taste one just thinking about it. You just do not know how much I love peanut butter cookies. 

Anyway, I am still working on veganizing the family recipe I grew up with but I just couldn't wait any longer. I need a peanut butter cookie. So, I went on a hunt for recipes and finally came up with my own. And would you believe they taste like Do Si Do's. Those peanut butter sandwich cookies from the Girl Scouts.  This was not my intention but I'm so glad it worked out. 

Shall we get to the recipe. Here is what you will need. 
The cookie:
1 cup packed brown sugar
1/2 cup vegan butter at room temp
1/4 cup unsweetened applesauce
2 tsp vanilla
1/2 cup peanut butter
1 cup unbleached all purpose flour
1/2 tsp salt (I always use pink Himalayan)
1/2 tsp baking soda
1 cup oats (either quick or rolled)

The filling:
1/2 cup peanut butter
1/4 cup vegan butter at room temp
1  to 1 1/2 cups powdered sugar sifted
1 to 2 tbsp plant milk

Preheat your oven to 350 degrees.

In a large bowl, cream the brown sugar and 1/2 cup butter until nice and smooth with a stand or hand mixer. 

Add the applesauce, peanut butter and vanilla and mix until well combined.

In a small bowl, combine the flour, salt and baking powder. 

Gradually add the flour mix to the peanut butter mix. 

The oats. If you are using quick oats, you can add them to the cookie dough and stir to combine. If you are using rolled oats, you will want to blend them for just a second or two. You do not want oat flour. You still want some texture to your oats.  Combine with the cookie dough. 

Have a cookie tray prepared with unbleached parchment and set aside. 

I used a cookie scoop to scoop the dough. I then rolled into a small log and separated by half. Then place on the cookie tray about two inches apart. If you do not have a cookie scoop, use a tablespoon measure. Roll in a log and cut in half.

Place a small piece of parchment on the dough and gently flatten with the bottom of a glass or something similar. You can also flatten with your fingers but keep in mind, this will change the baking time as you will not get them as thin as using a glass.

Bake about 10 - 12 minutes until the edges are golden. 

Let the cookies cool on the cookie tray for a minute or two then transfer to cooling rack or lined parchment on the counter. 

Let's making the filling. This part is super easy.

In a small bowl, mix the other 1/2 cup of peanut butter and 1/4 cup vegan butter until well combined. Gradually add the powdered sugar. Add enough plant milk until nice and creamy. 

Very gently spread about a teaspoon worth of the filling onto one of the cookies. Top with another cookie. 

Makes about 24 sandwich cookies.

Store in an airtight container and enjoy within a week. They might last longer if stored in the fridge. I really can't say though. Mine certainly did not last that long.