Tag Archives: cookies

vegan pecan sandies

I promise you these taste like they have butter in them. When I told my family that I was going to make vegan pecan sandies they were skeptical…at first, but after tasting them, they were sold!

vegan pecan sandies

VEGAN PECAN SANDIES

(adapted from here)

Ingredients

1 cup vegan butter, at room temperature ( I used soy-free earth balance)
1/2 cup sugar
1.5 t vanilla extract
1/4 t salt
2 cups all purpose flour
1 t ground cinnamon
1 cup chopped pecans

Procedure

Mix together the butter and sugar until smooth. Add vanilla, ap flour, salt, and cinnamon. Mix until combined. Add pecans.

Using plastic wrap, roll the dough into a log and wrap the plastic wrap around it. Refrigerate for 30-45 mins. or, for expedited progress, freeze for 15 minutes.

Pre-heat the oven 350.

Cut cookies from the log and place on parchment on a sheet pan. Bake for 15-20 minutes, check the bottom of the cookie. When it looks light/medium brown take them out!

enjoy!

*to jazz your cookie up and try something new: add lemon zest and/or chocolate chips.

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Buckwheat Peanut Butter Cookies

buckwheat: it’s a fruit (similar to rhubarb + sorrel)  not a grain, so there is NO gluten; and it’s high in fiber.

I’ve been wanting to experiment with buckwheat so I took a stab at cookies (duh) and this is what we have: buckwheat peanut butter cookies.

buckwheat peanut butter cookies

BUCKWHEAT PEANUT BUTTER COOKIES

(makes 9)

1 cup all-natural, no sugar added, no salt added, peanut butter
1/2 cup coconut crystals
3/4 cup buckwheat meal (made this by processing buckwheat groats until mealy)
2 large eggs
1 teaspoon vanilla bean paste
1/2 teaspoon baking powder
pinch salt (if using unsalted peanut butter)

 

1. Process buckwheat until mealy. Add coconut crystals and process again.

2. Add everything else EXCEPT the eggs and process again.

3. Add the eggs (you want to avoid over processing, so process until they come together into a dough)

4.  Bake at 350 for 11 minutes.

Enjoy!

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)

 

1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs

 

1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.

 

almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Vanilla Almond Cookies

So you’ve made yourself some almond milk and you’ve got this leftover pulp, what are you gonna do?!?

Make vanilla almond cookies of course. These cookies are a perfect little teat.

 

almond meal cookies

Vanilla Almond Cookies

(adapted from here)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates
1/4 cup + 2 tbsp almond or coconut flour (I used pecan flour)
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1. Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2. You can use the dough in a cookie press or (since i dont own a cookie press), you can always roll them out or just form them into cookies.

3. Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Notes: these cookies would work well with some lavender or cinnamon. These are perfect for a tea party or (dipped in raw chocolate) a little fancy gift.

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Chocolate Casein Cookies

seriously. so good. these chocolate casein cookies are simple and really really tasty.

 

chocolate caesin cookies

 

 

 

 

 

 

 

 

 

 

CHOCOLATE CASEIN COOKIES

(makes about 15)

70 g canned black beans, rinsed

32 g chocolate casein

15 g ground almonds

5 g vanilla whey protein powder

13 g PB2

10 g goji berries

2 T unsweetened almond milk

 

Process everything together, minus goji berries. Add those last and then pulse a couple of times to just mix together. Roll into little balls and then dip in chocolate (I used vegan chocolate). Put in freezer to set up.

Enjoy!

Macro breakdown:

kcals: 50g

carbs: 5g

fat: 2g

protein: 3g

sugar: 3g

fiber: 1g

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PB CRACK COOKIES

I know what you are thinking, but trust me. These cookies will change your perspective on vegan cookies. They are just divine and very, very addicting. This was a guest post for Chic Vegan.

pbtitle 

Peanut Butter Crack Cookies

(adapted from: here)
(makes 1 dozen mini cookies)

Ingredients:

1/2 cup peanut butter, or another nut butter
3/4 tsp baking soda
3 tbsp white whole-wheat flour
1/4 cup vegan cane sugar
2 tbsp coconut crystals
2 tbsp applesauce
1 tsp pure vanilla extract
pinch of salt
Mix dry ingredients.

Add wet and form cookie dough. Scoop on to tray and with a fork make the signature crisscross on top.

Bake in a preheated oven (350F) for 8 minutes.

They will look underdone when you take them out, but that’s ok..they’ll be fine after about 5 minutes of cooling time.

Dive in!

pb crack cookies

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Vegan Chocolate Protein Cookies

I know you’ve anxiously been waiting for this post! Honestly,  I’ve been hitting it at the gym a lot lately.  I plan on starting a recipe series for gym-goers, featuring lower fat, lower sugar, and higher protein.

 

First up,

VEGAN CHOCOLATE PROTEIN COOKIES

These little cookies make an excellent post-workout snack, paired with 1/2 banana they make the perfect breakfast. They’re packed with protein, vitamins, and minerals to help repair your muscles.

(Makes 5 bars)

15 T Vega Protein Powder

2 T Cocoa Powder

3 T GF Quick Oats

3 T Flax Meal

10-12 T Water (or milk substitute)

2 t Vanilla

 

*Mix In: 2 T Peanut Butter (not calculated below)

**The nutritional info is based on the use of water.

Amount Per Serving

  Calories 205.0
  Total Fat 6.4 g
  Saturated Fat 1.4 g
  Polyunsaturated Fat 3.8 g
  Monounsaturated Fat 1.5 g
  Cholesterol 0.0 mg
  Sodium 0.6 mg
  Potassium 115.9 mg
  Total Carbohydrate 22.9 g
  Dietary Fiber 12.4 g
  Sugars 0.7 g
  Protein 18.4 g
  Vitamin A 63.4 %
  Vitamin B-12 63.4 %
  Vitamin B-6 64.0 %
  Vitamin C 63.4 %
  Vitamin D 63.4 %
  Vitamin E 63.7 %
  Calcium 64.7 %
  Copper 70.3 %
  Folate 64.8 %
  Iron 68.6 %
  Magnesium 70.1 %
  Manganese 89.6 %
  Niacin 73.6 %
  Pantothenic Acid     64.6 %
  Phosphorus     76.0 %
  Riboflavin 64.4 %
  Selenium 63.8 %
  Thiamin 68.1 %
  Zinc 66.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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oatmeal raisin cookies

oatmeal raisin cookie

A fresh new spin on a childhood classic.

Oatmeal Raisin Cookies

(makes 10 mini cookies)
½ C Raw Oats
¼ C Oat Flour
¼ C Apple Puree
1/8 C Coconut Oil
1 T Agave
¼ C Raisins

Pinch of cinnamon, nutmeg, and ground cloves.
Process apple with skins until sauce-like consistency. Combine everything together, mix well.
Dehydrate at 145 for 45 mins, and then lower to 115 for 6 – 7 hours.

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Carrot Cake Cookies

These carrot cake cookies are the perfect little bite of everything carrot cake. I recommend either eating them alone or making a sandwich cookie with cashew cream.

CARROT CAKE COOKIES

(makes 8 minis or 4 sandwiches)

1/2 C Carrot Pulp

1/4 C Raw Oat Flour

2 Tablespoons Coconut Oil

1 Tablespoon Raw Honey

3 Dates, made into paste

Dash of Cinnamon, Nutmeg, + Cloves

 

Process everything together until fully combined.

Dehydrate 145 degrees – 45 mins, then 116 degrees – 8 hours

Store in the fridge

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date almond cookies

These raw vegan date almond cookies came together quite nicely.

The flavors of the almonds, carob, cinnamon, & dates create a sort of creamy, crunchy texture, they almost remind me of fig newtons.

raw vegan date almond cookies recipe

DATE ALMOND COOKIES

(makes approx. two dozen)

Carob Date Filling: 

3/4 c almonds
1 T tahini
1.5 c california dates, soaked
1/4 c carob powder
1 T vanilla

1. Process almonds.
2. Add everything else & process until the mixture is incorporated (it will be sticky).

Cinnamon Almond Crust:

1 c almonds
2 T + 1 t agave nectar
pinch salt
1 t cinnamon

1. Process almonds.
2. Add everything else.
3. Process until the crust starts to come together.

To assemble:

Start with a rectangle of plastic wrap, form crust into a rectangle.
Place the filling on top of the crust.
Roll into log.
Refrigerate for at least an hour.
Cut off in desired thickness.

enjoy.

raw vegan date almond cookies recipe

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