Category Archives: Cookies

Vegan Pumpkin Oatmeal Cookies

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Like I said in the past, I love pumpkin.. it’s good everywhere!!! EVERYWHERE!!!!!!!!  haha! October is my favorite month of the year.. it’s the time to eat beets, all kinds of squash, pumpkins, potatoes… awwww I’m in heaven.

Here’s a simple and delicious pumpkin cookies recipe 🙂

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Like Fall is changing nature.. my kids are changing every day.. becoming older each day.. awwwww!

Life wouldnt be the same without these 3 little monsters 🙂

Servings

16-20 cookies

Ingredients

1 cup all purpose flour

1 cup old fashioned oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup vegan margarine

1/2 cup +3 tablespoons pumpkin puree

(I used my homemade puree)

1/2 teaspoon pure vanilla extract

1/3 cup chocolate chips

citrouille oats

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Directions

Preheat oven to 350′F.

Line 2 baking sheets with parchment paper (or silicone mats)

In a bowl combine all the dry ingredients and mix.

In a bowl (or your stand mixer), cream the margarine and the two kinds of sugar. Add the pumpkin puree and vanilla.

Add the dry ingredients to the pumpkin mixture.

Fold in chocolate chips.

With an icecream spoon (or a regular spoon) form small size balls of the preparation. Don’t press on them.

Cook for 11-2 minutes or util the are starting to turn a bit golden.

Serve and Enjoy!

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Vegan Apple Cookies

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The other day we went apple picking with our kids.. like we do EVERY year, it’s kind of a tradition. I love to be apple to show my kids how food grow, where does the food comes from.. and they really have fun at the same time. Also, it’s the perfect time to teach them few things about science… how trees are growing, where do apple come from, bees, plants… learning can be fun!

Since we had 40 pounds of fresh apples, I decided to make some cookies. They are delicious!! They taste like an apple crisp but in a cookie form. They next day there was any cookies left, hahaha! this recipe is super easy, you only need one bowl!

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Servings

16 cookies

Ingredients

1 cup old fashioned oats

3/4 cup all-pupose flour

1/2 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2/3 cup brown sugar

1/4 cup margarine (vegan type)

1/4 cup soymilk

1/3 cup finelly chopped apple

pomme oats

Directions

Preheat oven to 350′F.

In a bowl (or your stand mixer), combine all the ingredients and mix until it’s well combined.

With an icecream spoon (or your hands) form medium size balls of the preparation. Press gently on them.

Cook for 7-8 minutes or util the are starting to turn a bit golden. To keep to cookies chewy, I always cook them a little less time, then once they are cooled they are still super moist and chewy, but cooked.

Serve and Enjoy!

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Vegan Energy Cookies

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Few weeks ago I bought a great vegan food/active lifestyle book (VEGAN VITALITY). In the book there is plenty of really great recipes including that one. You know me for few years now.. you know that I almost never let the recipe untouched, hahaha! So I changed few things. It’s like the perfect snack while working out, it’s so guilt-free, so delicious and healthy! It’s almost like a breakfast bar but in a ball/cookie shape. My husband liked them a lot and even big boy Auguste, who was happy to eat cookies (haha but didnt knew they were super healthy, muahahhaha, it’s the same when he eat homemade popsicles, lol, I make them with tofu and fruits.)

It’s not wasy everyday to try not to snack, but since I’m working out every day, I try my best to bring even healthier ideas (I was already eating super healthy)

I’ll try next time to make them with oat flour and adding nuts or hemp seeds too.

Servings

20 medium cookies

Ingredients

* 1/4 cup soy milk

(I use organic)

* 1/3 cup melted coconut oil

(I use organic)

* 1/3 cup agave nectar

(I use organic)

* 1 large banana, mashed

* 1 teaspoon pure vanilla extract

* 2 tablespoons ground fkax seeds

(I buy them whole, then grind them when I need some)

* 2 cups flour (all-purposed)

* 1 1/2 teaspoon baking soda

* Pinch of salt

* 1 teaspoon cinnamon

* 2 cups old fashioned oats

* 1 cup raisins

* 3 tablespoons chia seeds

(I use organic)

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chia ripebananas

Directions

* Preheat oven to 350′F.

* In a bowl combine the flour, baking soda, salt and cinnamon.

* In another bowl combine the banana, flax, soy milk, coconut oil, agave and vanilla.

* Add the dry ingredients to the wet ingredients. Mix well.

* Fold in the chia seeds, raisins and oats.

* With your hands (or a spoon) roll medium size balls of the preparation. Press gently on them.

* Cook for 11-12 minutes. (First batch took 12 minutes, the second one 11 minutes)

* Remove from the oven, let cool on a cooling rack and Enjoy!

You can freeze them to eat them later. I froze half the batch and they were still delicious after going in the freezer for few days.

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Vegan Oatmeal Cookies

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I’m a BIGGGGGGGGGG fan of oats.. The taste.. the texture..the health benefits.. everything is good about it!! 🙂

Is there something better than oatmeal cookies? Hummm… more oatmeal cookies! hahaha!!!

Servings

20-24 small cookies

Ingredients

* 1/4 cup margarine

* 1/4 cup sugar

* 6 tablespoons brown sugar

* 1 egg replacer

* 1/2 teaspoon pure vanilla extract

* 1/2 cup all-purposed flour

* 1/4 cup whole wheat flour

* 1/4 teaspoon salt

* 1/2 teaspoon baking soda

* 1 1/2 cups old fashioned oats

* 1/3 cup chocolate chips

eggreplacer oats

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Directions

* Preheat oven to 350′F.

* Prepare the egg replacer.

* In a bowl or with a stand mixer, cream the margarine and the sugar (sugar and brown sugar) all together.

* Add the egg replacer and the vanilla to the margarine mixture.

* In a bowl combine the two kinds of flour, baking soda, salt and oats.

* Add the dry ingredients to the wet ingredients. Mix well.

* Fold in the chocolate chips.

* With your hands (or a spoon) roll small balls of the preparation. Press gently on them.

* Cook for 8-9 minutes. (First batch took 9 minutes, the second one 8 minutes)

* Remove from the oven, let cool on a cooling rack and Enjoy!

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Vegan Double Chocolate Cookies

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Being pregnant is not easy everyday, haha! It’s weird, it’s not like my other two kids were I was sick all day long, now I just cannot eat.. well I can but raw fruits and veggies. That’s almost it. Welllll there is chocolate too (go figure!) . I made these cookies the other day, before starting to feel like pure crap and they were DELICIOUS!!!!! My husband is such a big fan, the next morning there was no cookies left, hahaha, I guess it’s a sign they were good.

Servings

8 very large cookies

Ingredients

* 1/2 cup chocolate chips (to melt)

* 1/2 cup sunflower milk

* 2/3 unsweetened apple sauce

* 2 teaspoons pure vanilla extract

* 1 1/3 cup sugar

* 2 cups flour

* 2 tablespoons cornstarch

* 2 teaspoons baking powder

1/4 teaspoon salt

* 2/3 cup pure cocoa powder

* 1/2 to 2/3 cup chocolate chips

choco

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Directions

* Preheat oven to 350′F

* In a bowl (in the microwave or with a double boiler) melt 1/2 cup chocolate with half the sunflower milk.

* Add the rest of the sunflower milk, apple sauce, vanilla, sugar and cornstarch.

* Add the flour, cocoa powder, baking powder and salt. Stir well then add the chocolate chips.

* Grab handfuls of cookie dough and flatten them on a baking sheet. You’ll see it’s pretty sticky!!

* Cook for 13-14 minutes. They will still look a little soft in the middle but they are perfect, while cooling they will become just the perfect chewy cookie!

* Remove from the oven, let cool on an oven rack and Enjoy!

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Vegan Banana-Oat Bites

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Today I wanted to eat chocolate chips cookies so bad.. but I decided to bake these bites instead. Healthier and delicious. It’s super easy to prepare, and to cook. Everyone enjoyed them. Yay! I think there is like 2-3 left, haha!

You could put other ingredients too, nuts instead of chocolate, or carob.. vanilla extract or another extract, no coconut.. it’s like you want. Follow your feelings. I decided to use fresh coconut because we opened one yesterday and because I’m a huge coconut fan.

Today we had another snow ”storm”.. damn you Canadian Spring, hahaha! I had to go shovel all that this afternoon.. hope it will be the last time!!!

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Servings

15-16 small bites

Ingredients

* 2 very ripe bananas, mashed

* 1 cup old fashioned oats

* 1/3 cup fresh shredded coconut

* 1/3 cup chocolate chips

oats freshcoconut

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Directions

* Preheat oven to 350’F

* In a bowl, combine all the ingredients and mix.

* Form ”balls” with two spoons and place them on a baking sheet.

* Cook for 13-14 minutes.

* Remove from the oven and Enjoy!

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Vegan Chocolate Chips Cookies

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These cookies are awesome! You can really taste the coconut oil in them, not that I mean that you feel the oil, but more the coconut taste. It’s really fun in a cookie.

I wanted to bake with my daughter Dalie, but she finally only wanted to eat chocolate chips, hahahaha! My husband wanted to help (yeah!) so just for fun we put our matching aprons that my mom made for us 😀

Like every husband on Earth, he wanted to taste the cookies 2 seconds after I removed them from the oven, haha!

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Servings

24 cookies

Ingredients

* 1 cup all-purpose flour

* 1 cup whole wheat flour

* 1 teaspoon baking soda

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1/4 cup sunflower milk

(or any other non-dairy milk)

* 1/2 cup coconut oil

* 1 cup brown sugar

* 1 tablespoon pure vanilla extract

* 3/4 cup chocolate chips

(make sure the one you use doesn’t contain any kind of milk ingredients in it if you want vegan cookies)

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Directions

* Preheat oven 350′F

* In a bowl, combine flour (2 kinds), salt, baking powder and baking soda. Mix and set aside.

* In a bowl ”cream” coconut oil and brown sugar. Add the sunflower milk and the vanilla.

* Add the dry ingredients into the liquid mixture. Mix. (don’t be scared to get your hand dirty if you don’t have a stand mixer, because the dough is kind of strong and think, hehe)

* Fold in the chocolate chips.

* Form small balls of dough and put them on a cookie sheet , you can gently press on them with your hand.

* Bake for 8-9 minutes. (the first batch was perfect at 9 minutes, the second one at 8 minutes)

* Remove from the oven and put them on a cooling rack.

* Enjoy!

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Vegan Caramel & Chocolate Cookies

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The other day, my dad bought me new vegan cookbooks and one of them is all about cookies! It’s ”THE VEGAN COOKIE CONNOISSEUR” by Kelly Peloza. You can find her on facebook HERE. This recipe is from her book, I changed few things so if you want the original recipe you should check in her book, hehe!

My husband wanted me to try this recipe so bad, so today I baked them. Ohhhh they are soooooooooo delicious!!! Oh mama!!! they are long to make but the reward for all the work is amazing. Awwww even if we have like 30 big cookies in a container, I’m sure in 2 days there will be any left, hahahha! Not my fault they are that good!

Can’t wait to try (and modify, hahaha) a new recipe from that super awesome book! (I’m such a fannnnnn!)

Servings

32 cookies

Ingredients

COOKIES

* 3/4 cup margarine (make sure it’s vegan)

* 1/2 cup sugar

* 1 teaspoon pure vanilla extract

* 2 cups all purposed flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 2 tablespoons unsweetened pure cocoa powder

* 1/4 cup unsweetened almond milk (a little more or a little less)

COCONUT CARAMEL

* 1 1/2 cups unsweetened shredded coconut

* 1/3 cup margarine

* 3/4 cup brown sugar

* 1/3 cup unsweetened almond milk

* 1/3 cup agave nectar

* 1/8 teaspoon salt

* 1/2 teaspoon pure vanilla extract

DECORATION

* 1 cup chocolate chips (I use 55% cocoa vegan kind)

* 1 teaspoon shortening

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Directions

* Preheat oven 350′F

* In a large bowl, cream the margarine, vanilla and sugar together until the mixture is smooth.

* Sift in the dry ingredients and the almond milk (a little at a time just to be sure). Mix.

* Roll the dough the thickness you like and cut shapes in it. I used flowers cookie cutters.

* Bake for 10-11 minutes. Be careful not to overcook! The will be ready when the cookie is firm but not hard as rock. Remove from the oven and let them cool on a cooling rack.

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* Toast the coconut in the oven for few minutes until golden (350’F)

* In a saucepan combine the margarine, brown sugar, vanilla, agave, salt, almond milk. Cook over medium heat stirring a lot until you can you form a ball with the caramel when you put some in cold water. Cook another 2 minutes after that step. Remove from heat. Add the coconut, mix and let cool. You’ll have to wait few minutes before it become a spreadable consistency.

* Spread each cookie with the caramel then put them on a baking sheet or on parchment paper.

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* In a double-boiler or a bowl over boiling water, melt the chocolate with the shortening. Remove from heat, let cool just a little (so you will not burn your hands!) and put the chocolate in a pastry bag (or a ziploc bag with a cut corner) and drizzle over all the cookies.

* Let them cool so the chocolate can be hard again.

* ENJOY! (Ohhh yeah you will enjoy for sure!!!)

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Vegan Cookies N Cream Cookies

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The other day, my dad bought me new vegan cookbooks and one of them is all about cookies! It’s ”THE VEGAN COOKIE CONNOISSEUR” by Kelly Peloza.you can find her on facebook HERE 🙂 I will never have too many cookbooks, hahahha! I get rid of many but still have tons, my husband is always joking about the fact that I have a large bookshelf just for my cookbooks in my living room..hey, I love books, it’s not my fault 😉

What an awesome book!!! I let my husband decide which recipe he wanted me to make first and the one he chose was ”Soy Milk’s favorite cookies” (page 112). Good choice, hehe! I made some changes in the recipe, but still, the idea is not from but from this incredible book! (For all the Canadians.. it was 5$ online at Chapters/Indigo) I changed the amount of each ingredients, used almond milk instead of soy, add more vanilla and less shortening into the filling because I found the taste of the shortening way too intense. but after my changes I was very satisfied. Over all the recipe from the book is awesome. I cannot wait to try more.. My husband was happy, my big girl ate almost all the plate when I turned my back, hahaha! Damn!!! I think I’ve only ate 2! hahahaha!

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Servings

12-16 medium size ”sandwich” cookies

Ingredients

COOKIES

* 1/4 cup vegetable shortening

* 2 tablespoons + 2 teaspoons margarine

* 1/2 cup sugar

* 1 1/2 tablespoons pure maple syrup

* 3 tablespoons unsweetened almond milk

* 3/4 teaspoon pure vanilla extract

* 1 cup + 3 tablespoons flour

* 1/4 teaspoon baking soda

* 1/8 teaspoon salt

* 1/3 cup + 1 tablespoon pure cocoa powder

CREAMY FILLING

*  1/4 cup + 1 tablespoons vegetable shortening

* 1 1/4 teaspoon pure vanilla extract

* 1 1/2 cups confectioner’s sugar, sifted

* 1 tablespoon unsweetened almond milk (or a little more)

purecocoapowder

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Directions

* Preheat oven 325′F

* In a large bowl, cream the margarine, shortening and sugar together until the mixture is smooth. Add the almond milk, maple syrup and vanilla. Blend well.

* In another bowl, combine flour, salt, baking soda and cocoa powder. Sift in the first mixture (the liquid one) in few shoots, mixing well between each additions. The dough will be kind of stiff.

* Roll the dough into a log (the size you want, mine was not that big since I wanted cookies around the real size of oreo cookies, heh) , wrap it and freeze it for 15-20 minutes. Slice into 1-4 inch thick slices. (In the book it was 1/8 inch, but It was not thick enough for me). Place the cookies on a parchment-lined baking sheet (or non stick baking sheets)

* Bake for 8-9 minutes. (the first batch took 9 minutes, the second one right after took 8 minutes), Be careful not to overcook! The will be ready when the cookie is firm but not hard as rock. Remove from the oven and let them cool on a cooling rack.

* Now’s the time to do the filling. In a bowl, mix the shortening, vanilla, almond milk and the confectioner’s sugar. (She said not to add liquid but I did, and my cookies didn’t turned out to be soggy or not crisp. they were perfect!). Set aside (on the counter) until the cookies had cooled enough.

* To assembly the cookies just spread some filling on half of the cookies (the other half is for the tops), then put on the top cookie.

* ENJOY!
You’ll see they will not last long in your kitchen, hahahahha!!

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Vegan Chocolate Chips cookies

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My husband started to work out seriously and eat less about three weeks ago so I try not to bake anything too sweet because I want him to continue being on the right track (he already lost weight! We checked that in he lost 3 inches of hips, yay! but today I wanted to bake some cookies to make my big girl happy. Let me tell you that it worked, hahaha! She loves them a lot.

Ishhh they are so good, I have to contain myself from eating them all, hahahaha!!!

Servings

30-40 small cookies

Ingredients

* 2 tablespoons flax meal (I buy flax seeds and ground them myself)

* 3 tablespoons water

* 1 1/2 cups all-purpose flour

* 1 cup whole wheat flour

* 1/4 teaspoon salt

* 1 teaspoon baking soda

* 1 cup sugar

* 1 cup margarine

(make sure the one you use doesn’t contain any kind of milk ingredients in it if you want vegan cookies)

* 2 teaspoons pure vanilla extract

* 2 teaspoons blackstrap molasses

* 2/3 cup chocolate chips (I use 51% cocoa vegan chocolate chips)

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Directions

* Preheat oven 350′F

* To replace the egg (because usually chocolate chips cookies have eggs in their recipes) you just need to combine the water and the flax meal. Set aside for at least 10 minutes. It will become thicker.

* In a bowl, combine flour (2 kinds), salt and baking soda. Mix and set aside.

* In a bowl cream margarine and sugar. Beat in the flax mixture, then the molasses and the vanilla extract.

* Add the dry ingredients into the liquid mixture. Mix. (don’t be scared to get your hand dirty if you don’t have a stand mixer, because the dough is kind of strong and think, hehe)

* Fold in the chocolate chips.

* Form small balls of dough and put them on a cookie sheet (I had put some parchment paper on the sheets), you can gently press on them with your hand.

* Bake for 11-13 minutes.

* Remove from the oven and put them on a cooling rack.

* Enjoy!

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I didn’t wanted to cook all the dough so I stored some in my freezer for next time.

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