Glorious Chocolate Chip Cookies

Rolling into week 2 of VeganMofo and do you know what time it is? Breakfast time! And do you know what I’m having for breakfast? Cookies of course!! I’ve said it before and I’ll say it again, Cookies for Breakfast, that’s my motto! And these cookies are by far the best chocolate chip cookies I have had since I became vegan 3 and half years ago.

Pre-Vegan I had a go to recipe for chocolate chip cookies, they were just amazing, chewy, gooey little handfuls of joy. Once I became Vegan I pretty much discarded that recipe and never gave it a second thought. Until, the other day actually. I thought I could finally veganize my favorite cookies now that this wonderful product called The Vegg is available. And what better time to try it than during VeganMofo. The results were spectacular and far better than I ever remember. So without further ado I present to you my Glorious Chocolate Chip Cookies.

Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies, makes 20-24 cookies

Ingredients

  • 1 cup Earth Balance Buttery Spread, not the sticks
  • 2 1/2 cups Whole Wheat Pastry Flour
  • 2 tsp. Kosher Salt
  • 1 tsp. Baking Soda
  • 1/4 cup Sugar
  • 1 1/4 cup Brown Sugar
  • 1/4 cup Applesauce
  • 1/8 cup The Vegg Yolk, prepared
  • 2 TBSP Almond Milk
  • 1 1/2 tsp. Vanilla
  • 2 cups Chocolate Chips

Directions

*Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.

  1. Preheat oven to 375 degrees.
  2. Prepare the Vegg Yolk as directed on package to make an 1/8 cup of yolk, set aside.
  3. Sift together the flour, salt and baking soda, set aside.
  4. Melt butter.
  5. Add sugars and melted butter to your kitchen aid mixing bowl and, with mixing paddle, cream on medium speed for a few minutes.
  6. Add applesauce, vanilla, almond milk and yolk to mixing bowl and continue to on medium speed until well blended.
  7. Slowly add in flour mixture until thoroughly combined.
  8. Sir in chocolate chips.
  9. Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.
  10. Using a large cookie scoop place dough on to parchment lined baking sheet.
  11. Bake for 12 minutes just until nicely browned.
  12. Try not to eat them all at once.

Source: Adapted and Veganized from Alton Brown

VeganMofo2013

Peanut Butter Oatmeal Raisin Cookies

It’s VeganMofo Day 5! Today I bring together two of my favorite things: oatmeal and peanut butter, and turn them into one delicious treat! These aren’t your average peanut butter cookies though. What makes these so special is the kind of peanut butter I’m using.

Cinnamon Raisin Swirl Peanut Butter by Peanut Butter & Co. to be exact. Have you had it?

It’s quite delicious on its own but it’s easier for me to justify eating a plate of cookies than it is a jar of peanut butter. I must say these cookies are great for breakfast but then again what cookie isn’t? Cookies for breakfast, that’s my motto.

PeanutButter Oatmeal Raisin Cookies

Peanut Butter Oatmeal Raisin Cookies © The Queen V Kitchen 2013

 Peanut Butter Oatmeal Raisin Cookies

Ingredients

  • 1 cup Organic Whole Wheat Pastry Flour
  • 1 cup Organic Rolled Oats
  • 1/2 cup Cinnamon Raisin Swirl Peanut Butter
  • 1/2 cup Organic Sugar
  • 1/3 cup Organic Applesauce
  • 1 TBSP Coconut Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Cinnamon
  • 1/4 cup Raisins
  • 1/4 cup Walnuts

Directions

  1. Preheat oven to 350 degrees.
  2. Mix flour, oats, salt, baking soda and cinnamon in one bowl.
  3. Mix sugar, applesauce, peanut butter and coconut oil in another bowl.
  4. Add dry to the wet and fold in raisins and walnuts. (it’s gonna be sticky)
  5. Use a large cookie scoop and put scoops of dough on a parchment lined baking sheet and gently press with a fork.
  6. Bake for 10-12 minutes, until lightly browned.
  7. Let cool and enjoy.

VeganMofo2013

Raspberry Almond Jammers

It’s day 3 of VeganMoFo and I’ve cooked another tasty treat for you! Todays recipe will be based on recreating one of my favorite cookies that I used to actually pay $3.50 a piece for. I can’t begin to tell you how many times I bought these cookies from a local provider several years ago. Until one day I decided to try to make my own, armed with only an ingredient list from the package, I set out to recreate the cookie. After several attempts and straying from the ingredient list ever so slightly, I’ve finally perfected them to my liking, still not exactly like the ones I would buy, but petty darn close.

These cookies aren’t packed full of sugar, they are not super sweet, but they are somewhat healthy, a breakfast cookie if you will. Now I may just be saying that because I have no problem eating cookies for breakfast, but honestly they are a great on the go breakfast. Packed with Almonds, Oats and Kamut Flour they are filling and nutritious. Kamut Flour has a whopping 40% more protein that regular wheat flour and is considered a high energy wheat, it provides the body with more energy in the form of complex carbohydrates and also has a high mineral concentration especially in selenium, zinc, and magnesium.

Raspberry Almond Jammers

Raspberry Almond Jammers © The Queen V Kitchen 2013

Raspberry Almond Jammers, makes about 20 cookies

Ingredients

  • 1 cup Raw Almonds
  • 1 cup Rolled Oats
  • 1 cup Organic Kamut Flour
  • 1/2 cup Organic Olive Oil
  • 1/2 cup Organic Agave Nectar
  • 1/4 tsp. Salt
  • 1/4 tsp. Almond Extract
  • approx. 1/2 cup Low Sugar Organic Raspberry Jam ( I used Trader Joe’s Organic Reduced Sugar Raspberry Preserves)

Directions

  1. Preheat the oven to 350 degrees
  2. Add Almonds and Oats to your food processor and process on high just until medium to finely coarse, you still wants some bits of almond left.
  3. Dump your almond and oat mixture into a bowl and add remaining ingredients.
  4. Stir with a wooden spoon until combined.
  5. Roll a heaping tablespoon of dough into a ball to make each cookie and place them on parchment lined baking sheet.
  6. Press the top of each cookie with the back of a teaspoon to make a well for the jam.
  7. Place about a teaspoon of jam into each cookie.
  8. Bake for 12-14 minutes, just until golden brown.
  9. Let cool completely and enjoy!

Raspberry Almond Jammers

VeganMofo2013

Almond Joy Macaroons

If you’re anything like me, cookies are a must! I just love cookies, especially for breakfast. Although it wasn’t breakfast at the time, I had a craving for cookies. So I took a look to see what ingredients I had on hand and I came up with these Almond Joy Macaroons.

Almond Joy Macaroons © The Queen V Kitchen 2013

These are quick and easy to make and they are also Gluten Free. I hope you enjoy them as much as I did.

Almond Joy Macaroons

Ingredients:

For the Cookies

  • 1 cup Almond Meal
  • 3/4 cup Coconut Flour
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 3/4 cup sugar
  • 1/3 cup Coconut Oil, softened or melted
  • 1/3 cup Apple Sauce, room temperature (I use one of the personal cup sizes, it’s the perfect amount)
  • 1 tsp. pure Maple Syrup
  • 1/2 cup Mini Chocolate Chips
  • 1/2 cup Unsweetened Finely Shredded Coconut

For the Chocolate Coating

  • 1/2 cup Coconut Oil, Melted
  • 1/2 cup Raw Cacao Powder
  • 2 TBSP. + 2 tsp. Pure Maple Syrup

Directions:

  1. Preheat oven to 375 degrees
  2. In a small bowl mix, sugar, oil, applesauce and syrup until thoroughly combined.
  3. Mix dry ingredients in a separate bowl.
  4. Add wet to dry and mix well, fold in chocolate chips and coconut.
  5. Drop by rounded spoonfuls, or use a small cookie scoop, on to a parchment line baking sheet.
  6. Bake for 8 minutes, until lightly browned.
  7. Remove from oven and place in freezer to cool completely, but not freeze, before dipping in chocolate.
  8. Once completely cooled, take cookies from freezer, put a toothpick in the bottom and dip in chocolate.
  9. Return to a parchment lined storage container and store in the refrigerator.

While the cookies are baking you can prepare your chocolate coating.

  1. Whisk melted coconut oil, cacao powder and maple syrup together in a small bowl or mug until smooth.

These cookies are just as delicious even if you don’t dip them in chocolate, I like to do half and half. They will keep for up to a week in the fridge, if they last that long.

S’mores Cookies

This recipes makes just enough to eat all by yourself without feeling too guilty.

S’mores Cookies © The Queen V Kitchen 2013

S’mores Cookie Recipe


Ingredients

  • 2 TBSP + 1/2 tsp Sunflower Oil
  • 1/4 tsp. Vinegar
  • 1/4 tsp. Vanilla
  • 3 TBSP + 2/3 tsp Sugar
  • 1 TBSP + 1/4 Maple Syrup
  • 1/3 cup + 1 TBSP + 1/2 tsp Flour
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  •  1/8 tsp. Salt
  •  2 heaping TBSP each: Chocolate Chips, Crumbled Graham Cracker Pieces and chopped Marshmallows.

Directions

  1. Mix wet ingredients with sugar.
  2. Mix dry ingredients with chips, grahams and marshmallows.
  3. Add wet to dry and stir with wooden spoon to combine.
  4. Scoop onto cookie sheet and bake at 350 degrees for 12 minutes.
  5. Do Not overbake, they will firm up after cooling.

Enjoy!