Chocolate Cookies with White Chocolate Chips and Chopped Almonds

 

 

 

Chocolate Cookies with White Chocolate Chips and Chopped Almonds 

 

2 T flax meal mixed with 6 T warm water (set aside to thicken until needed)
1 c earth balance (vegan margarine)
1 c brown sugar, packed

1 c sugar
2 t vanilla extract

1/2 t almond extract

2/3 c unsweetened cocoa
2 c flour
1 t baking soda 

1/2 t salt
1 1/2 c vegan white chocolate chips

1 c chopped almonds
 

Preheat the oven to 325 F.

Cream together the margarine, both sugar and extracts. Add the flax mixture, mix well, it should be light and fluffy.  Sift together the flour, cocoa, baking soda, and salt and then add to the wet ingredients, you can do it with your mixer on low speed until just combined, but I prefer a big wooden spoon and possibly even my hands at the end. Fold in the chips and chopped almonds.

Drop dough by mounded tablespoon on a baking sheet lined with parchment paper or silpat.  Flatten the dough slightly with your fingertips. Bake for 10 to 15 minutes* (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

*Sorry for the vague cooking time.  My new oven is a convection oven and I was able to cook all three sheets at the same time for exactly ten minutes.  Without the convection feature it will be at least 12 but possibly 15 minutes. 

Fasting updates...Plus Gluten-Free Chocolate Chip Cookie Recipe

The brown rice fast is done. It lasted 60 hours. I was craving fresh veggies big time! I took that as my cue to b e done. I had a fresh green salad for lunch on Tuesday and then the rest of my brown rice for dinner, I then had brown rice veggie sushi for lunch on Wednesday and a giant salad for dinner and then a fresh green salad everyday for lunch since then. I may have not lasted for as long as I would have liked but it is about my body and not my head. : )

Here is the recipe for the Gluten-free Chocolate Chip Cookies that I had mentioned earlier. Lillie was the inspiration for creating the recipe and she loved them and so did my family. Give them a try and see what you think. : )




Gluten-Free Chocolate Chip Cookies (small batch)

1/2 cup plus 2 T buckwheat flour
1/2 cup brown rice flour
3/4 cup brown sugar *
1/2 t baking soda
1/4 t salt
1/2 cup chocolate chips
1 T flax meal mixed with all wet ingredients in small bowl
1/4 cup oil
5 T soy creamer or rich non-dairy milk*
1 1/2 t vanilla

preheat 325 f
spray cookie sheet with a bit of oil

Mix dry ingredients in a large bowl. Add wet to dry and mix to combine. Using 1/4 measuring cup (don't fill completely), scoop cookie dough and place on large cookie sheet. Place pretty far apart because they spread.

Cook for 19 to 21 minutes depending on if you like them softer or crisper. Let cool for about a minute on the pan and then remove to wire rack to cool.

Makes 9 very big cookies.



* if you don't like the richness of all brown sugar you can use 1/2 white and 1/2 brown.

not sure what to think...

So the fasting has gone relatively well. Headaches stink but are to be expected. This morning I woke up and felt not very hungry so I just had my lemon water and a cup of kukicha tea. I practices yoga for about an hour and meditated briefly, 5 or 10 minutes perhaps. I am still not really hungry but sort of craving a fresh vegetable salad. It is what my mind keeps returning to. I am packing a bowl of brown rice for my work lunch today but I am not ruling out a fresh green salad if the cravings stick with me. I will not judge myself if the fast only lasts 60 hours. I would love to go longer and maybe I will, but if not- I WILL NOT JUDGE. It must be what my body needs/wants at this point. After all it is not like craving fresh green vegetables is ever a bad thing!



On another note, Sunday night while having a particularly strong sugar craving I decided to test a new recipe I had created for gluten-free chocolate chip cookies. I have a friend at work that is gf and every weekend we serve fresh baked cookies baked by the pastry chef there. I think the smell of them is getting to her and making her miss real chocolate chip cookies so much..that the temptation is hard to resist. Although she has been steadfast in her determination to not even taste one! That was my inspiration for creating the recipe. They came out fabulous according to my testing guinea pigs, aka my family. I will be posting the recipe for them either tonight or tomorrow. That way Lillie can have fresh baked, delicious cookies whenever she wants!

How About Some Yummy Vegan Super Bowl Favorites!

Today I've decide to focus on the Super Bowl. So many people will be watching the game and that means eating lots of good and not so good foods. Here are some tried and true recipes that are perfect for game time for vegans and non-vegans a like. They are delicious and even the most hard core meat eaters will not miss a thing.

The first is Chili. This can be served with over polenta, noodles or rice with all the usual accompaniments. It is filling and super tasty!

Chili with Quinoa and Pumpkin




Next is a black bean nacho salad! Black beans, tomatoes, avocado and a zesty dressing...mmmm, I think I am drooling!

Anna's Black Bean Nacho Salad (an interpretation)




Next come Burgers! Yes, an easy black bean burger that actually stays together and taste great! You can even make these ahead of time and then just throw them in the oven, microwave or on the grill to heat up. A great time saver when you don't want to miss any of the pre-game commentary! ; )


"Hold Together" Black Bean Burgers




and what would burgers be without cole slaw? Well they still would be delicious but the cole slaw is just the icing on the cake! Speaking of cake, I think we need dessert. How about some giant, decadent Kahlua Chocolate chip cookies? The recipe is for 6 giant cookies so be sure to double or triple the recipe for more people or make them smaller but don't forget to adjust the cooking time.

Delicious Vegan Cole Slaw






Kahlua Chocolate Chip Cookies

Nor'Easter in Maine!

The perfect kind of day to bake and cook. While the boys were out shoveling I decided to make some chocolate chip cookie bars. I accidentally used spelt flour instead of whole wheat. I decided to go with it and adjust the recipe and see what would happen. The end result is very tasty but a little drier than whole wheat would have been. I think that is because of the grainy texture of spelt flour. All in all they are very good and I would definitely make them again. It is nice to take a break from using so much wheat all the time. Spelt is not gluten free so they are not celiac friendly.



Spelt Chocolate Chip Cookie Bars

preheat oven to 350 and spray 9x13 pan with cooking spray

3 cups Spelt flour
1 1/2 t baking powder
1 cup brown sugar (compacted)
1 t baking soda
1 t sea salt
1/2 cup sunflower oil
1/2 cup soy cream or non-dairy milk
2 T flax meal mixed with 6 T water (set aside)
2 t vanilla extract
2 cups chocolate chips
1/2 cup chopped walnuts

Combine flour, baking powder and soda, salt, and sugar in a large bowl. Add oil, milk or creamer, flax mixture and vanilla. Mix well. Add chocolate chips and walnuts and stir to combine. Dump into prepared pan and gently press down with your hands until evenly spread and compacted.
Bake for 25 to 27 minutes. Cool in pan and cut when cool or almost cool. ; )

Chocolate Chunk Pumpkin Cookies

It is autumn and you should use pumpkin any chance you get! At least in my opinion. Sweet, savory, soupy, creamy...any way you cook it, it is delicious. Today I baked cookies, my plan for tomorrow is pumpkin manicotti. I have made it before and it is delicious! I think I will broaden my horizons later in the week to another wonderful fall favorite.

Dark Chocolate Chunk Pumpkin Cookies

1 cup pureed pumpkin
1 cup brown sugar
1/2 cup oil
1 T flax meal mixed with 3 T warm water
1 t vanilla
2 1/2 cups flour
2 t baking powder
1 t cinnamon
1/2 t ginger
1/4 t nutmeg
1/2 t salt
1 10 oz bar of vegan dark chocolate, chopped into chunks

preheat oven to 350f

Combine first 5 ingredients. Add remaining ingredients and mix well. Drop by tablespoon full onto baking sheet. Bake for 10 to 13 minutes. Remove to rack to cool. These cookies are cakey and super chocolaty.



Sneak Preview.....

Pumpkin, Sage & Walnut stuffed Manicotti

I am on a role!

Two posts in one day! I have a recipe for Triple Ginger Cookies which I have not posted yet, this recipe is for a Ginger Cookie that is a bit crisper and not quite as gingery but none the less delicious. I happen to love ginger so I am a little bias. I often give a basket or platter of baked goods as holiday gifts and ginger cookies are a perfect addition. They go together so quickly you will have a platter of delicious vegan cookies before you know it. Hot cup of tea anyone?




Ginger Cookies

2 1/3 cup flour
1/2 cup brown sugar
2 t baking soda
1 T ground ginger
1/4 t cinnamon
1/4 t salt
1 T flax meal mixed with 2 T warm water (set aside)
3/4 c oil
1/4 c molasses
1/4 c maple syrup

coarse sugar for rolling

Preheat oven to 350

Place all dry ingredients (except coarse sugar) in large mixing bowl. Add all wet ingredients, including flax mixture, and mix until well blended. Make walnut size balls and roll in sugar. Place on ungreased cookie sheet about 3" apart. Bake for 13 to 15 minutes depending on whether you like your ginger cookies soft or crisp. I like to change things up a bit depending on my mood. The cookies in the picture were baked for 15 minutes. It is not as crisp as a gingersnap.

I got 28 cookies from this recipe.

It has been a while

I have been working so much that I haven't really had time to post. I hope people are still checking out my links and recipes. : ) I am so glad that summer is showing signs of itself! Tonight's meal definitely felt like summer...even though I used the oven, it still had that summer feel. I made a macaroni and cheese casserole recipe from vegweb...I tweaked it quite a bit and got rave reviews from the guys. I made my own cole slaw recipe to go with it and some yummy vegan "hot dogs" with mustard. It was comfort food at it's finest. Just for good measure there is also a "small" batch recipe for Giant Kahlua Chocolate Chip Cookies. : )

Cole Slaw

3 cups shredded cabbage (or your may use a 1 lb package of prepared cole slaw mix in place of the shredded cabbage and carrots)
1 lg carrot (shredded)
1/2 cup sugar
1/4 t salt
1/8 t black pepper
1/4 cup non-dairy milk ( I use unsweetened almond milk)
1/2 cup vegan mayonnaise
1/4 cup non-dairy milk mixed with 1 1/2 T white vinegar & 2 1/2 T lemon juice

Place shredded veggies in a med-lg bowl. Mix remaining ingredients in a smallish bowl and whisk until smooth and creamy. Pour over veggies and mix well. Best if refrigerated for a couple of hours before serving.




Kahlua Chocolate Chip Cookies (small batch) edited*

1 cup flour
3/4 cup brown sugar
1/4 t baking soda
1/4 t salt
1/2 to 3/4 cup chocolate chips
1 T flax meal mixed with all wet ingredients in small bowl
1/4 cup oil
3 T Kahlua*
2 T soy creamer or rich non-dairy milk*
1/2 t vanilla

preheat 325 f
Mix dry ingredients in a large bowl. Add wet to dry and mix to combine. Using 1/4 measuring cup, scoop cookie dough and place on large cookie sheet. Place pretty far apart because they spread.

Cook for 17 to 21 minutes depending on if you like them softer or crisper. Let cool for about a minute on the pan and then remove to wire rack to cool.

Makes 6 giant cookies.

I will post a picture of these the next time that I make them. My phone/camera was missing the last time.

Take You Out of Your Funk Cookies...Really!

You know the days when you just need something sweet and delicious and everything will be alright? These cookies were my answer to one of those days. : )


Take You Out of Your Funk Cookies


1/2 cup vegan margarine (Earth Balance)
1/2 cup chunky peanut butter
1 cup brown sugar
1 tablespoon flax meal mixed with 3 tablespoon water and set aside
1/4 cup non-dairy milk of your choice
1 teaspoon vanilla
1 cup old fashion oats
1 3/4 cups whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
10 to 12 crushed up Newman's Own cookies (your choice of which variety - I used the oreo type ones)


Preheat oven to 375f.

Cream margarine, peanut butter and sugar until light and fluffy. Add flax mixture, milk and vanilla and mix to combine.

Add remaining ingredients to creamed mixture and mix until well combined. Drop by rounded tablespoon onto greased baking sheet and cook for 13 to 15 minutes.

Rounded tablespoons will make 2 dozen cookies...drop by smaller amounts to make more cookies and adjust cooking times.

Makes: 2 - 3 dozen depending on the size of the cookie,

Italian Chocolate Pepper Cookies

Here is a recipe for a slightly different kind of chocolate cookie. It has a very slight bite to it. It is soft and chocolaty and small enough that you don't feel guilty eating a few. Start brewing the espresso ; )






Italian Chocolate Pepper Cookies

1 1/2 cups all purpose flour
2 tablespoon dark cocoa powder
1 tsp cinnamon
1/4 teaspoon cayenne powder or 1/2 teaspoon black pepper*
1/4 teaspoon salt
1/2 cup agave nectar ( or other liquid sweetener, maple syrup would probably work nicely)
1/2 cup soy creamer
1/2 cup canola oil
1/2 teaspoon vanilla
1/8 cup mini chocolate chips (vegan of course)
1/8 cup finely chopped nuts (optional)
1/8 cup finely chopped raisins (optional)


Preheat oven to 325 f

Mix all dry ingredients (first 5) taking care that there are no clumps in the cocoa.

Add all liquid ingredients and mix until well blended.

Add mini chips, nuts and raisins.

Using cookie scoop or measuring spoon drop tablespoon size scoop of dough onto lightly greased cooking sheet.

Bake for 8 minutes. Remove to wire rack to cool.

Not to sweet, not too spicy, just chocolaty yum : )

* I prefer the cayenne pepper

Serves: makes 2 dozen 2 inch cookies