Vegan Cookie Trio
So, we’re at three days till Christmas! Probably two by the time I actually share this quick post. Why am I so continuously surprised? We’ve been eagerly whittling away at the advent calendar all month long (F has a Lego one this year, and it is AWESOME…though, of course I would say that about anything our winsomely giddy-for-Christmas four-year old enjoys so gleefully). We’ve counted up, we’ve counted down, we’ve compared which was more–closed or open doors. And yet, why do I find myself repeatedly experiencing mini moments of panic, find myself daily exclaiming with the same genuine shock, “How is this possible?!”
Maybe it’s the busyness. Despite all the messaging this time of year to slow down and enjoy, we don’t live in a society that actually follows through in that regard. Maybe it had something to do with the unseasonably warm weather. Until recently, that is…because yesterday, it SNOWED! And it got COLD! Crisp, festive cold, not dank, under your skin and into your bones cold. Which makes this holiday weekend the perfect time to fit in one more bout of cookie baking.
Once again, I can’t waffle on the way I’m apt to or would like to–because I’m still too busy and so are you. But here are three of my favorites (featuring the awe-inspiring curiosity which is aquafaba, of course) for this holiday season, hopefully in time to make it into yours, too. Or, if not, then next year. Or even next week, because while the gingerbread cutouts may be Christmas-stamped (at least for those of you who like to keep things in their place, e.g. no Christmas mugs past December), the other two are– or can be tweaked to be–most welcome any time of year. Happy baking, and happy holidays!
Another year, another attempt to make a healthier, vegan version these gluten-free cinnamon toffee blondie bars I made for Ancient Harvest…and this year’s experiment is so far my favorite! Only thing is, they’re not toffee blondies anymore. It’s kind of hard to veganize toffee chips. Which is fine, because I realized finally that I don’t actually even like toffee chips. Or toffee. So these cinnamon spicy blondie bars with dark chocolate chips suit me just fine and then some. Very heartily kid-approved!
- 1/2 cup liquid coconut oil
- 1/2 cup coconut sugar
- 1/2 cup packed brown sugar
- 1/2 cup aquafaba (drained chickpea liquid)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup Ancient Harvest quinoa flour
- 3/4 cup Ancient Harvest quinoa flakes
- 1/2 cup almond flour
- 1 cup dark chocolate chips
- Preheat oven to 350F. Prepare an 8-inch square pan with cooking spray and set aside.
- In a lsaucepan, mix coconut oil and sugars on medium low until combined. Add the aquafaba and vanilla and stir until combined.
- In a separate bowl, combine the quinoa flour, quinoa flakes, almond flour, baking soda, salt, and cinnamon. Add the sugar mixture and stir to combine.
- Stir in chocolate chips.
- Spoon batter (will be thick) into prepared pan and spread out until smooth and even. Bake for 20 – 25 minutes, or until edges are slightly puffed and browned and a toothpick inserted in the center comes out clean.
These are those same chocolate cookies I posted the other week–which are an adaptation of these chocolate cookies featuring aquafaba. Chef Felix made the call to add crushed candy canes, and tada! Successful transformation into Christmas cookies!
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup of honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup chickpea flour
- 6 tablespoons aquafaba
- 1/2 cup of natural almond or peanut butter
- 2 tablespoons powdered sugar (optional)
- 2 teaspoons vanilla
- 1/3 cup vegan chocolate chips
- 1/2 to 1 candy cane, crushed
- Preheat oven to 350°F.
- Combine aquafaba, honey, and nut butter in a mixing bowl. Stir until combined.
- Mix cocoa powder, baking powder, baking soda and chickpea flour together with a whisk.
- Combine the wet ingredients and dry ingredients and mix thoroughly until dough forms.
- Add the chocolate chips and crushed candy canes to the dough and continue stirring until evenly distributed.
- Roll dough into balls or drop by tablespoon an inch apart onto a baking sheet lined with parchment or silicone. Press down slightly with a fork.
- Bake for 10-12 minutes. Cool and enjoy!
These vegan gingerbread cutout cookies are slightly modified Cookie And Kate awesomeness, testing out aquafaba. They are as fun as play dough to make and as pretty…and far more delicious.
- 3 cups sprouted whole wheat flour (I use One Degree Organics) or whole wheat pastry flour
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup melted coconut oil
- ½ cup blackstrap molasses
- ½ cup brown sugar
- 5 tablespoons aquafaba (drained chickpea liquid)
- 1 tablespoon chopped crystallized ginger
- 1 - 2 tablespoons orange juice, as needed
- Additional flour, for rolling
- In a medium mixing bowl, combine the flour, ginger, cinnamon, cloves, baking soda and baking powder with a whisk.
- In a small bowl, combine the coconut oil and molasses and stir to combine. Add the brown sugar and aquafaba and stir to blend.
- Pour the liquid mixture into the dry and mix to form a ball of dough. Add orange juice by tablespoon as needed.
- Preheat oven to 350 Fahrenheit with racks in the middle of the oven. Line two large baking sheets with parchment paper or silpat. Lightly flour your working surface and roll out one of your discs out until it’s ¼ inch thick.
- Bake for 12-15 minutes, or to desired crispness (the aquafaba tends to extend cooking time). Place the baking sheets on cooling racks to cool.