Chocolate & Coconut Cookies

The consistency of the cookie dough isn't like the traditional, but that doesn't take away from the taste of this yummy treat.  The dough may come out a little dry but you can always add in more melted coconut oil.  Don't worry, the finished cookie isn't dry at all. 

3 T. ground flax seed (used as the egg replacer)

6 T. warm water

1 1/3 C. virgin coconut oil

¾ C. cane sugar

¾ C. brown sugar

2 tsp. vanilla extract

2 ¼ C. unbleached all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 C. vegan chocolate chips

1/3 cup chopped pecans (optional)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a blender, whip the flax seed and water together until it's thick and creamy (or whisk by hand). In a large bowl, cream the butter, cane sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.

In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Yield: 1 dozen cookies 

Recipe inspired by Colleen Patrick-Goudreau's chocolate chip cookies

Watch me make these cookies :-)

Try this recipe and let me know what you think.

Song in My Head While Cooking

Corinne Bailey Rae-"Butterfly"

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Gingerbread Men & Overzealous Volunteering

Happy holidays!

So I opened my big mouth twice and volunteered to bake over 50 cookies for Simon & Theodore's classes. What in the world was I thinking?  I took the term holiday spirit to the next level. lol

Did I also mention that everyone in my house kept eating them as I baked, so I made way more than 50? *sigh*  I may have to retire my cookie sheet for a while.

It took me several hours to finish but the end result was so worth it.  These cookies are crispy on the outside and soft in the inside.  You can make them thinner if you prefer a crisper texture.

Ingredients:

1 ½ cups all purpose flour 

½ tablespoon cinnamon

½ tablespoon ginger

½ teaspoon nutmeg

½ teaspoon baking powder

¼ teaspoon salt

6 tablespoons vegan butter (I used Earth Balance)

½ cup vegan brown sugar

2 tablespoon almond milk

¼ cup agave nectar (or natural maple syrup)

I also sprinkled in cloves with the dry ingredients.

Directions:

Sift together the all purpose flour, cinnamon, ginger, nutmeg, baking powder, and salt.

In a separate mixing, use an electric mixer to cream together the vegan butter and brown sugar. Slowly beat in the almond milk and agave nectar.

On a low speed, slowly beat in the dry mixture until combined. Gather the dough, and place between two sheets of parchment paper.

Roll the dough ¼ inch thick and freeze for about 20 minutes until firm.

Preheat the oven to 325 degrees F and line cookie sheets with parchment paper.

Remove the cookie dough from the freezer and use a floured cookie cutter to cut the dough into gingerbread shapes of your choice.

Transfer the cookies to the prepared cookie sheet. Bake for about 20 minutes for thick cookies and about 11 minutes for thinner ones

Allow to cool on the sheet for 2 minutes before transferring them to a cooling rack.

I decided not to decorate them because I was pretty tired and they're sweet enough on their own. 

These cookies make perfect Christmas gifts. Enjoy!  I know Simon & Theo's classes did. :-)

Recipe adapted from The Sweetest Vegan, Martha Stewart & Bobby Flay

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Chocolate Chip Macadamia Nut Cookies & My First Guest Post

I promise you won't miss the eggs in this delicious treat. I've experimented with vegan cookies using whole wheat flour and all-purpose flour but oat flour seems to work best.

Chocolate Chip Macadamia Nut Cookies

by Brown Vegan

Prep Time: 10

Cook Time: 10

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Ingredients (18 cookies)

• 2 1/4 cup oat flour
• 1/2 cup cane sugar
• 1/2 cup brown sugar (I used turbinado sugar)
• 1 cup vegan margarine, softened (I used Earth Balance)
• 2 tablespoons ground flax seed (as our egg replacer)
• 1/3 cup warm water (for flax seed)
• 1/2 cup semi-sweet vegan chocolate chips (most chocolate is vegan, avoid milk chocolate)
• 1/2 macadamia nuts, chopped
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

Whisk flaxseed and water in a small bowl and allow to sit for about 10 minutes to get a gooey consistency.

Preheat oven at 400º

In a large bowl mix together sugars, margarine, flaxseed mix, and vanilla extract (you can also use a hand or standing mixer).

In a separate bowl sift flour, baking soda, baking powder and salt.

Add the wet ingredients to the dry ingredients and mix together well.

Fold in the macadamia nuts and chocolate chips.

Form the dough into small balls and bake about 6 on a cookie sheet for 9-11 minutes.

Allow cookies to cool for a few minutes before eating.

Check out my guest post over at Only Laila for tips on getting more plant-based foods in your life.

Thanks again, Laila!

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