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Chocolate Hazelnut Cookies

Oooooh man! The universe is testing my dedication to this cookie challenge. First it was the peanut butter cups yesterday that turned out not to be vegan and now it’s the disappearance of my memory card reader. Well you know what Universe? Challenge accepted!

This whole post will be done on my phone. So take that!

Today’s recipe is my vegan take on a Nutella Chocolate Chip Cookie. I thought peanut butter cookies were good but ‘Nutella’ cookies may have trumped them.

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Chocolate Hazelnut Chocolate Chip Cookies
veganized from American Heritage Cooking;
makes approximately 20 cookies; 2 hour chilling required

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch of salt
  • ½ cup vegan butter such as Earth Balance, softened
  • heaping 1/3 cup Justin’s Chocolate Hazelnut spread
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 Ener-G egg
  • 2 tsp vanilla extract
  • 1 cup vegan chocolate chips (I used Enjoy Life morsels)

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year. Earth Balance butter can also be found at most grocery store chains now.

** For non-vegans, you can substitute real butter, eggs and chocolate chips in place  vegan version at a 1:1 ratio across the board.

Instructions

  1. Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.
  2. Beat together butter, Justin’s Chocolate Hazelnut spread, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 4 minutes, scrapping down the sides of necessary.
  3. Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides if necessary.
  4. Stir in the chocolate chips.
  5. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
  6. Preheat oven to 350° . Roll into 1 inch balls and place dough 1 inch apart on a parchment line baking sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown.
  7. Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool.

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I was a little worried about this recipe and that the Justin’s would produce a drier cookie then those made with Nutella. I did not have any problem at all, though. These cookies are moist and fluffy with just a hint of hazelnut. Definitely a nice change from a traditional chocolate cookies.

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Today I learned a very important lesson about veganism that I should have learned long ago- Read food labels closely. In an attempt to make this cookie challenge fun, I wanted to try lots of new recipes with new ingredients. I had had my mind set on using these mini peanut butter cups that Justin’s recently released. I had tried them as a free sample at Whole Foods one day (after I checked with those handing them out that they were vegan).  So, when I made my list of cookies I wanted to make, peanut butter cookies stuffed with peanut butter cups were high on my list.

I decided to give a peanut butter cookies recipe a whirl this afternoon. As the dough was chilling and I was unwrapping a million Justin’s mini peanut butter cups, I happened to glance at the ingredients list and smiled. No dairy listed. Oh wait, what is that note at the bottom? “Contains: peanuts, soy and milk”? Well, crap.

And that wasn’t even the first time I did that during this challenge. I had found a recipe for chocolate peppermint cookies that sounded delicious but it had chocolate pudding in it. I had my heart set on a chocolate peppermint recipe so I started poking around to find a dry vegan chocolate pudding mix. Come to find out, Jello Chocolate pudding is in fact vegan, if I just took the time to read the ingredients. I know right?! No dairy or gelatin! Much like Oreos, which are always accidentally vegan, it’s mostly just chemicals and sugar. Not exactly something you want to eat on the regular but makes for a great once-a-year holiday cookie.

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Chocolate Peppermint Pudding Cookies
veganized from Chef-in-Training

  • ¾ cup vegan butter such as Earth Balance, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup sugar
  • 1 small package (3.9 oz) Jello Chocolate instant pudding mix, dry (or any other dry pudding, such as European Gourmet Bakery Pudding which is a bit more natural then Jello and also vegan)
  • Ener-G eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2¼ cups flour
  • 1 cup Wilton Sprinkles Peppermint Crunch . I found mine at Target.(of if you aren’t a vegan, you can use Andes Peppermint Crunch Baking Chips, which can also be found at Target)
  • 1 cup Vegan Chocolate chips (I like Enjoy Life)

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year. Earth Balance butter can also be found at most grocery store chains now.

** For non-vegans, you can substitute real milk, butter, eggs and chocolate chips in place  vegan version at a 1:1 ratio across the board. As mentioned above, the Andes Peppermint Crunch Baking Chips can be used in place of the Peppermint Sprinkles)

INSTRUCTIONS
  1. Cream together butter and sugars.
  2. Beat in dry instant pudding mix.
  3. Add Ener-G eggs and vanilla and beat until well incorporated.
  4. Add baking soda and flour and beat until well incorporated.
  5. Stir in Peppermint Crunch and semi-sweet chocolate chunks.
  6. Roll into 1″ balls and place on a greased baking sheet.
  7. Bake at 350 degrees F for 8-10 minutes. The cookies will firm up when they cool so don’t over cook them. Cook until the centers are set.

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Chocolate and peppermint aren’t my normal go-to but it’s just so perfect during the holidays. These cookies are  fudgy  with just the right amount of peppermint. They would be perfect with hot chocolate, coffee or for Santa on Christmas morning!

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I discovered today that when it comes to Christmas shopping, I am in severe denial. About the whole process. After much consideration (aka: procrastination), I determined that Wednesday, or today, would be the best day to go Christmas Shopping. I was thinking people would take off a Monday or a Friday to avoid the holiday crowds that descend on all shopping areas during December but a Wednesday? Less likely. Also, anymore procrastination was going to result in a panic attack. I just needed to get it done!

So, ever the optimist, I gave myself four hours. I’d be up and out of the house by 9, at the mall nice and early, and be outta there before rush hour and home in time to post Day 2 of Twelve Days of Christmas Cookies well before dinner.

Reality was more like- leave an hour and a half later than planned, circle around the mall parking lot flinging curses at all the people who did get their early and stole my parking space, wandering the mall aimlessly, finally deciding on something and finding it’s not in the size I need, waiting in a mile long lines to order the size I need which takes forever and earns me numerous nasty looks from those waiting behind you (that’s right old man behind me grumbling because he had to wait around while holding sexy lingerie. Maybe you should have ordered in online!), more wandering, more waiting in line, more ordering and more nasty looks, until I finally crawled into Starbucks for a hit of caffeine. Honestly, I really would have preferred a margarita. I mean, the guy with the lingerie was really old. I really, really hope it was for a much younger mistress.

But, after all that, my Christmas shopping is done (ok, like 99.99% done) and I can finally get around to posting todays cookies recipe!

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COWBOY COOKIES
veganized from Averie Cooks
m
akes approximately 20 cookies; Requires 2 hours of chilling time in the fridge

INGREDIENTS:

  • 1 Ener-G egg
  • 1/2 cup vegan butter such as Earth Balance, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 tsp baking soda
  • 1/2 tsp salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (or a similar cereal. I used Special K)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year.

** For non-vegans, you can substitute real milk, butter and eggs for the vegan version at a 1:1 ratio across the board.

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined.
  2. Add the flour, oats, baking soda, salt, and beat on low-speed until just combined.
  3. Add the chocolate chips, Cornflakes, coconut, pecans, and beat on low-speed until just combined.
  4. Using a cookie scoop or 1/4 measuring cup form approximately equal-sized mounds of dough. I used a standard cookie scoop and got approximately 20 cookies.
  5. Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours.
  6. Preheat oven to 350F, line a baking sheet with a parchment paper or spray with cooking spray. Place dough mounds on baking sheet and bake for about 10 to 12 minutes or until edges have set and tops are just set.  Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes.
  7. A note from Avery Cooks, which I did not try: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

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I’m a huge fan of these cookies. They are so hearty and full of texture. I was especially excited to cook with Special K, which I had never tried in cookies before! You could definitely still get a crunch from them, which I didn’t expect at all.

Anyways, now that this blog is up and Christmas shopping is behind be, about that margarita…

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Wicked Vegan PB Cheesecake 1

As I mentioned yesterday, 2015 has not been a big year for Wicked Vegan. I moved to a new apartment in 2014 and there isn’t a ton of space or natural lighting which makes it hard to set up for photographs. Also, my poor lap top is on it’s last leg. I love it to death and it’s been around the world with me but, bless it’s heart, even after wiping the whole thing clean, it took about two hours to do (minimal) editing on those pictures for yesterday’s post. All this does not lend itself to a productive food blog.

Since I haven’t been able to add much to Wicked Vegan, I haven’t been on it too much this year. So I was shocked to discover yesterday while poking around that I had a TON of hits back in October. One day I had over 100 hits and I didn’t even post anything. What the heck?? So I went exploring and discovered that Wicked Vegan was featured in an article on MSN back in October called “50 Vegetarian Recipes That Taste Like There’s Meat“. What?!? That’s so cool! Of course, then I found my article AND ALMOST DIED OF EMBARRASSMENT. Ready for the picture that was shown? Ready? Cause it’s a doozy…

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*Groans* It’s bad. So bad. I know I’m not the worlds best food photographer but I’m working on improvement! My 12 days of Christmas cookies weren’t that bad. Some of them were pretty darn cute!! Look at those props in my blueberry lemon cookies:

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Ok, but photo quality aside, very cool to be featured in an MSN article!

So, sticking with my procrastination policy, it’s the day before Thanksgiving and I’m giving you a new recipe. This may be one of my all time favorite vegan discoveries, though, so I could NOT resist sharing with you. Vegan Cheesecake! More specifically, Peanut Butter Cup Vegan Cheesecake!! Be still my heart.

Wicked Vegan PB Cheesecake 3

No Bake Peanut Butter Cup Cheesecake

Ingredients
CRUST
  • 10 ounces crushed chocolate sandwich cookies (such as oreas, which are vegan, surprisingly)
  • 2 Tbsp coconut oil (or sub melted vegan butter)
FILLING
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk, such as Thai Kitchen Coconut Milk in a can (see instructions for note)
  • 1/2 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/3 cup salted natural peanut butter (I used Teddy’s Smooth)
CHOCOLAGE GANACHE SWIRL
  • 3/4 cup semisweet dairy-free chocolate chips (such as EnjoyLife)
  • 3 Tbsp full fat coconut milk, warmed to a simmer
TOPPINGS
  • 18 mini dark chocolate PB Cups (vegan-friendly), chopped (I used Justin’s pb cups)
Instructions
  1. Preheat oven to 350 degrees. Blitz cookies in a food processor until a fine meal remains. Add 2 Tbsp melted coconut oil (or vegan butter) and pulse once more.
  2. Cut 12 small strips of parchment paper (or use paper liners) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tight and gets the top flat. Continue until all tins are filled and no crust remains. (WICKED VEGAN NOTE: This technique takes a significant amount of time. I made it through 6 before getting annoyed. Cupcake liners work just as well and are a heck of a lot easier.)
  3. Bake for 5 minutes, then remove and set aside to cool.
  4. MINIMALIST BAKER NOTE: For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. WICKED VEGAN NOTE: I was unclear whether MB scooped the cream off and used just the cream for this recipe or whether she scooped off the cream, set it aside and just used the liquid. I didn’t think using just the cream would provide enough liquid since my blender is pretty standard. So for this recipe, I scooped the cream off the top and reserved it for later and just used the liquid that was left in the can. It came out delicious. Feel free to do whichever way you prefer.
  5. Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blender and process until very smooth and creamy – about 3-4 minutes – scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.
  6. Pour evenly into muffin tins on top of crust and gently tap on counter to remove air bubbles.
  7. Prepare ganache by bringing 3 Tbsp coconut milk (again, I just used the liquid from the can like I did above because I had some leftover) to a simmer in the microwave (30 seconds) or on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.
  8. Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
  9. Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.
  10. Cover loosely with plastic wrap and freeze until firm – at least 3 hours.
  11. To serve, remove from freezer and let sit for about 5-10 minutes before trying to remove from the pan. This applies to the strip method mentioned above as well as simply using cupcake liners.
  12. Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream (WV NOTE: which you can make from the coconut cream if you reserved it from the can.)
 This is another recipe I tested on non-vegan/vegetarian eaters and got thumbs up all around. I do have to stress that you want to blend the heck out of those cashews, though. I’ve tried using cashews in creamy recipes like ice cream before and didn’t get the hype. For this recipe, I left my blender on for a solid 4-5 minutes since it isn’t a fancy one is was amazed how smooth it got the mixture.
These would be perfect to whip up tonight and bring to Thanksgiving tomorrow. Keep them in the freezer and take out about 5 minutes before dessert time if you want a cold treat or take them out 10-15 minutes before dessert time if you want them soft. I prefer them more on the frozen/cold side.
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What is your favorite Thanksgiving dessert? Honestly, I’m not a big pie fan so Thanksgiving isn’t my favorite holiday for desserts. Christmas cookies are much more up my alley! I’m toying with the idea of doing the 12 Days of Christmas cookies again. What do you think??

 

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Wicked Vegan Lentil Loaf 7

Aww. My poor, neglected blog! 2015 has not been a blog productive year for me. No matter what is going on in my life though, when there is a holiday around the corner, I feel the pull of Wicked Vegan. I love sharing seasonal vegan recipes around the holidays. It makes me feel festive and creative.

I am currently at my parent’s house for the week to help out for Thanksgiving. I am so spoiled having the house to myself all day long. I was able to spread my laundry out all over the laundry room and divide them as a I like instead of throwing everything in one load so I don’t have to pay more then I have to. I’ve been working on much neglected crafts, some for Christmas, some for me. And I’ve been able to rock out to the Taking Back Sunday pandora station on full blast, belting out embarrassing songs from my high school years while cooking in a kitchen that is MUCH larger then mine without annoying a single soul. It is FANTASTIC.

One of those dishes being cooked while dancing around to New Found Glory is this puff pastry wrapped Lentil Loaf. My parents have realized having me around all day is advantageous because I can make them dinner! So I made this one night thinking it would also be a perfect main dish for Thanksgiving. It’s hearty, really pretty and as my meat eating parents stated, “doesn’t have anything weird in it”. lol! It true that I have a bit of a different palette from them but I think this is a dish that could be passed off to most people without raising any eyebrows. I mean, as much as I love Tofurkey, especially for Thanksgiving sandwiches the day after Thanksgiving, there ain’t no way I’m going to be able to pass that off to my relatives!

Wicked Vegan Lentil Loaf Collage

PUFF PASTRY WRAPPED LENTIL LOAF
Prep time:  50 mins
Cook time:  40 mins
Total time:  1 hour 30 mins
Serves: Makes two loaves, serves 8
INGREDIENTS
  • 2 Sheets of Puff Pastry, Thawed (Check to make sure they are vegan, most brands are)
  • 1 Cup uncooked Lentils (I used green but red or brown can also be used)
  • 2 1/2 Cups Vegetable Broth
  • ½ Cup Pecans
  • ½ Cup Walnuts
  • 3 Tablespoons Ground Flax
  • 1/3 Cup Warm Water
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion
  • 2 Stalks of Celery
  • 2 Medium Carrots
  • 1- 8 oz. Tub (around 3 1/2 cups) of Mushrooms (I used Baby Bellas)
  • 4 Cloves of Garlic
  • ½ teaspoons Salt (or more to taste)
  • Several Grinds of Pepper
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Cayenne
  • ¾ Cup Rolled Oats
  • ½ Cup Flour
  • Couple Tablespoons of Non-Dairy Milk to brush on the pastry (optional)
INSTRUCTIONS
  1. Preheat oven to 400F (200C).
  2. Rinse the lentils, then add the rinsed lentils to a pot with the vegetable broth, cover, and bring to a simmer and cook for about 35 to 40 minutes until liquid is absorbed and lentils are soft, even mushy.
  3. Take an immersion blender or potato masher and mash the lentils until about two thirds of the lentils are mush.
  4. In the meantime, chop the nuts and put them in a dry pan over medium heat. Toast them, keeping an eye on them for about 10 minutes until they are all toasty and fragrant. Remove from the pan and set aside.
  5. In a small bowl mix together the flax and warm water and set aside to thicken.
  6. Chop up the onions, celery, carrots, mushrooms, and garlic.
  7. Heat the olive oil in a pan over medium high heat, then sauté the onions, carrots and celery until they begin to soften up, about 5 minutes. Add the mushrooms and sauté another 5 minutes until the mushrooms have shrunken and become juicy. Add in the garlic, salt, pepper, thyme, and cayenne and sauté about 2 minutes more. Remove from heat.
  8. In a large bowl, mix everything together- the lentils, toasted nuts, veggies, flax mixture, the oats and the flour. *Up to this point, you can do everything a head of time. I made the lentil mixture 4 days before using and did not have any problems with it. Just cover it really well and pop it into your fridge until you are ready to use it. If you were doing this for Thanksgiving, I would make the mixture  and put the puff pastry in the fridge the night before. The next morning, you just have to do the below steps and it will come together nice and quickly*
  9. On a lightly floured surface roll out one of the puff pastry sheets until you get a rectangle that is about 10 inches by 14 inches. Transfer the pastry sheet to parchment paper. At this point you have two options:
    1. Just roll up your lentil loaf in the puff pastry.  Take half of the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a bit of room at both ends. Use your hands to pat the mixture into a firm log. Wrap up the loaf any way you see fit.
    2. Go for the WOW factory with the weave texture shown in the picture. Use the back of a knife to make a guide dividing the pastry into three even sections. Then cut angled strips down each side about 1 inch wide. Cut off the top two and bottom two strips so that you have two end flaps. Place half of the lentil mixture down the centre of the dough and using your hands, pat into a firm loaf shape. Now fold up the top flap over the end, then take the top right strip and fold over the loaf. Take the top left strip, and fold that over, making an x. Do this all the way down the crossing alternative strips. Try to keep the strips close together leaving only small gaps. Once you get near the bottom, fold the bottom flap up, then finish braiding the last strips tucking the ends into anywhere they look good. (see the above picture for a visual).
  10. Repeat with the remaining pastry and lentil mixture so you have two loaves.
  11. Optional: Brush the top with non-dairy milk and move to a baking sheet. I did not do this and I thought my puff pastry still came out nicely.
  12. Bake for about 40 – 45 minutes checking every now and then until it’s all golden brown and gorgeous. Serve with gravy, BBQ sauce, ketchup or cranberry sauce.

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This recipe reheats nicely as well. I will usually pop it back in the oven at 350 degrees for 10-15 and let it reheat. The pastry stays flaky and doesn’t get soggy.

What are you making for the Thanksgiving holiday? What are you most looking forward to? I can’t wait to get my hands on some stuff and some green bean casserole!!

If you are in need of some inspiration, check out last year’s Thanksgiving Round Up . I have a green bean casserole recipe on there from a few years back that was so good I was eating it out of the pan.

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HAPPY 2015!!!! Two months late…

I can’t deny that I have been neglecting my blog in 2015. Here’s what has been going on:

– In December, I got a new, full-time job. Which is great! As much as I loved dropping everything and moving to Australia, it took a serious toll on my finances. So did the two moves in less than 12 months and the tempting I did August-December. So yeah to paychecks again!!! Unfortunately, with a new job comes a new schedule and an adjustment period. I have been working lots of hours to try and get up to speed with my co-workers and to earn my keep. There has been more than one night where I’ve come home at 8, had a cup of tea and a bowl of popcorn for dinner, and passed out at 9:30. As you can imagine, that not only makes me incredibly boring but it doesn’t leave a ton of time for new recipes. Unless you want a recipe for making peppermint tea and stove top popcorn. Cause I am ALL over that!

– In January, I started the Tone It Up plan, which I am loving! You can follow the link to read more about it if you are interested. Since I was making next to nothing Aug-Dec and still having to pay rent and bills, I was eating really, really poorly. I was eating a lot of free food that was available at my temp job which means I wasn’t hesitating to have pizza for lunch two days in a row. Hey! I mean, take the cheese off and that’s a free meal right there! So, once I got hired full-time in December and started receiving real, grown-up paychecks again, I decided to crack down and start eating better. The problem with this is, though I make all my own food for the Tone It Up plan, about 90% of it is from their nutrition plan, which is all under copy right. Not super helpful for a food blogger!

Despite these set backs, now that I am a bit more settled into the new job and the new plan, I am able to work out some wiggle room for recipes for the blog. I am hoping to start posting again in the next week or so. The recipes may be a little slower coming as I get settled into my job and they may be a bit more healthy but they are on their way.

Until then, here is a Valentine’s Day Round-Up for you. I’ve added to last years since I made some super fun things while in Aussie.

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Breakfast:

“Be Mine” Fruit Smoothie

Chocolate Pancakes for One (can easily be multiplied)

Heart-shaped Red Velvet Nutella Breakfast Rolls

Strawberry-glazed Donuts

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Dinners:

Peanutty Noodles

Pumpkin Burger with Beer Fries

Spicy Black Bean Quinoa Soup

Tofu Mango Summer Rolls (as Boston is currently buried under a million feet of snow, give or take, I couldn’t resist adding these as a nice alternative to soups and stews. They are also a fun “Make Your Own” if you and your significant other like different things)

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Desserts:

The Perfect Chocolate Cupcakes (You could fill these with Strawberry Chia Jam for something a little different)

Coconut Passion Fruit Cupcakes with Coconut Milk Buttercream Frosting

Dark Chocolate Truffles

Healthy-ish Peanut Butter Truffles

Peanut Butter Rice Crispy Treats

Red Velvet Beet Cupcakes

I want to eat ALL of these desserts. Instead, I am currently eating grapefruit. If you want to see more of what I am eating which is all vegan and Tone It Up approved,  you can check out my instagram account, tiu_wickedvegan. Part of the plan is you check in regularly so be prepared for A LOT of food pics. You’ve been warned.

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I don’t like pie.  I’m not a pie kinda gal. When given the option, I will pretty much choose any dessert except pie. The only pie that I’ve even attempted to make is a chocolate silk pie and that’s sort of cheating since it’s a pre-made graham cracker crust and chocolate pudding.

BUT, when you make a pie into a cookie, I’m totally on board! My mom made these cookies last year and pretty much hasn’t stopped talking about them. I knew they had to make the cut when I was making my list for my cookie-a-thon.

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Pecan Pie Cookies
makes 24; I’m no sure where this recipe came from as it was emailed to me. If you know the source, please feel free to send it to me.

Cookie

  • 1 cup firmly packed brown sugar
  • 3/4 cup Earth Balance vegan butter
  • 1 Ener-G egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Filling

  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup canned coconut milk (not lite)
  • 1 teaspoon vanilla

Directions

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

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These cookies are SO good. With all the brown sugar that is packed into these babies, they are definitely sweet but the filling is so yummy! And they are just the perfect combo of two holiday favorites.

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