Posts Tagged ‘cookie dough’

Wicked Vegan- Healthy Cookie Dough Bites

Ah, Christmas. The season of cakes, cookies, candies and booze. Dinner parties, luncheons, cookies swaps and way less gym time then you would probably like. There is just so much food everywhere. Clearly, as I am celebrating 12 straight days of cookies, I am not opposed to any of this but it is nice to have a healthier options every now and then. And that is something that I really wanted to keep in mind during this cookie marathon- that not everyone wants sugar-loaded treats. Sometimes, it’s nice to have a little break from the sugar coma.  Which is why for Day 2 of 12 Days of Christmas Cookies, I’m sharing with you healthy cookie dough bites!


Healthy Cookie Dough Bites
from LaurenConrad.com
Makes 12


  • 2/3 cup raw cashews
  • 1/3 cup oats
  • 2 Tbsp agave syrup
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ cup mini chocolate chips or sweet cacoa nibs


  1. Combine oats and cashews in a food processor and grind into a flour-like consistency.
  2. Add agave, maple syrup, and vanilla, and blend again until smooth.
  3. Transfer your dough into a mixing bowl and stir in chocolate chips by hand.
  4. Chill for around an hour.
  5. Roll the dough into approximately 12 chocolate truffle-sized balls. Enjoy immediately or store in the fridge/freezer for later.


I really like these cookie dough bites for a treat at home. At work and friends, you are inundated  with sugary treats. When you are home and have down time, it’s nice to have a healthier options, especially since these are best cold. I keep mine in the freezer and tend to reach for them in the evening after dinner.

You can definitely gift them but they tend to get sticky and soft at room temperature so keep that in mind when thinking of presentation. I tried to photograph them at room temperature in a mason jar and they sort of just slowly mushed together. Maybe try a tin and put them in a single layer in mini cupcake liners like a box of chocolate? That would be super cute and a great alternative to cookies for people that are allergic to gluten (just use gf oats), dairy or are just looking for a healthier treat.

Plus, they’re no bake so perfect for people who are allergic to their oven.

Tomorrow, we’ll be back to the sugar, though, so don’t worry if this healthy detour is scaring you. I have plenty of chocolate and peppermint and sugar in store for you.

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First off, I want to give a shout out to anyone who is making there way here from How Sweet Eats. I’m so glad you came back to check out Wicked Vegan! Even though my recipes don’t contain Jessica’s signatures (bacon, cheese, browned butter…), I promise I still have super yummy recipes!

Anyway! T-minus 5 days until Halloween and I am so excited!

Now, if only I could get anything on my Halloween To-Do list done. Currently, I still have to:

  • Buy boots for my halloween costume
  • Buy supplies to turn said boots into rainbow-striped moonboots
  • Actually get my butt in gear and use said supplies to turn said boots into rainbow-striped moonboots
  • Decorate for party
  • Bake for party
  • make halloween cards

You know, all that super fun stuff I love to do but I just haven’t had the time or energy to actually complete. oi! Why isn’t October/Fall longer?! I need like two more week of fall awesomeness before I’m ready for Halloween.

If I could have no work for those two weeks too that would be perfect! In fact, if we could just freeze time tomorrow at noon until I get all my fun stuff done, that would be perfect!

No big deal, right??

Anyway, here is a recipe for you that would be great for your halloween get together or to help keep your sweet tooth vegan on halloween day.

Pumpkin Chocolate Chip Cookie Dough Truffles
a mash up of Loveandoliveoil.com‘s truffles and How Sweet Eats‘ Pumpkin cookies

1 c. butter (2 sticks)

1/2 c. pumpkin butter (or canned pumpkin puree)

1/2 c. sugar

1 c. brown sugar

2 tsp vanilla

1/3 c. soy milk

2 1/2 c. flour

1/4 tsp salt

1/4 tsp baking soda

1 TBSP pumpkin pie spice

1 bag of mini vegan chocolate chips (or regular chocolate chips)

little bit of vegan shortening

In a small bowl, mix together the flour, salt, baking soda and pumpkin pie spice.

In a large bowl, beat butters and sugars with an electric mixer on medium speed until light and fluffy, 2 or 3 minutes. Mix in milk and vanilla.  Slowly add in flour mixture and beat on low speed until incorporated. Stir in 1 c. of chocolate chips. Cover and chill dough for 30 minutes or firm enough to handle. If you find that the dough isn’t firming in the fridge, you can put it in the freezer.

Roll dough into 1 inch balls and arrange on a parchment lined baking sheet. Place dough in the freezer for at least 15 minutes. Meanwhile, melt the rest of your chocolate chips and the vegan shortening in a double boiler or the microwave ( I much prefer the double boiler). Dip dough balls in the melted chocolate. Refrigerate in an airtight container. Truffles will keep for about 2 week, if you don’t eat them before then.

These truffles are SUPER delicious but the texture is a little different from the original cookie dough truffles. The pumpkin butter makes the dough very creamy, almost like cheesecake. I liked them best frozen. It keeps them solid. Though, they absolutely do not need to be frozen. If you make them and leave them out at a party, they will be just as delicious.

Now, off to paint some hideously ugly Ugg-like boots into awesome rainbow brite boots!

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Happy Tuesday, Everyone! I hope you had a great weekend and a Happy Father’s Day.

I asked Dad if he’d help me make a coffin table for halloween one year. I envisioned a cheapy plywood table- he took my idea and ran with it. And it came out awesome!

I know that I definitely had a rockin’ weekend. Since my Dad is the bestest Dad ever (I mean, come on…how many Dad’s would make their daughter a life-size coffin to use as a beer pong table for their halloween party??), I decided for Father’s Day to take him and my mom to the SoWa market in Boston. It has a farmer’s market and food trucks that I thought my Dad would get a kick out of. (I also bought him some Croc’s because he was practically begging for them. They’re so ugly though, I made him swear he wouldn’t wear them in public!)

We got free samples, we ate lunch out of food trucks (Clover’s is SO good!) and we OD’ed on craft tables (my Dad just adored that part as you can imagine). I was a bit disappointed that there weren’t more veggies in the farmer’s market area but it is still early in the season and I did walk away with some amazingly awesome strawberries (expect some strawberry recipes in the futures) so I can’t complain too much. Plus, Dad seemed to really enjoy it so that’s all that mattered! (Though, I think we walked away with matching Father/Daughter  sunburns so check back in with me tomorrow- We may be singing a different tune.)

Some of my favorite booths were Nella Pasta (I bought a frozen box full of sweet potato apple raviolis, which were awesome when I tried a sample), Soula’s Salsa (their black bean and corn fiesta salsa was super flavorful!) and Emrys Fynery, which was a jewelry table that had all this great, victorian- inspired, off-beat jewelry. Their etsy page doesn’t do them justice- they had a ton of stuff on display. SoWa is such a fun market. If you are in Boston and are looking for something not-so-touristy, I would definitely check it out.

Anyway, I also went to a porch party this weekend and I brought these super yummy truffles along. They went so fast! In fact, I went to check on them at one point to see if there were any left (because apparently the one hundred I ate while making them and on the way to the party weren’t enough…), and not only were the truffles gone but even the tupperware holding them was gone! I sort of imagine some super drunk kid huddled in a corner licking the crumbs out of it…they were seriously that good!

Chocolate Chip Cookie Dough Truffles
from loveandoliveoil.com
makes about 3-4 dozen…if you don’t eat the dough as you go…

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) Earth Balance, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup soy milk
  • 1 cup mini vegan chocolate chips (or regular sized if you can’t find the mini chips. I only found some at Shaw’s and they were so expensive I opted not to get them)
  • 14 oz vegan chocolate chips for the outside shell
  • 1 tsp vegetable shortening


Beat Earth Balance and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate and vegetable shortening in a double boiler. Using forks or a dipping tool, dip cookie balls into chocolate. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

PS. these do have chocolate chips in them. For whatever reason, the one above just doesn’t. And I mean, I couldn’t very well bite into another one because I’d already eaten three!

 Loveandoliveoil.com came to my attention when I discovered the new book, The Cookie Dough Lover’s Cookbook, which was written by Lindsay Landis, who writes the blog Love and Olive Oil. I MUST find this cook book and try more recipes because these truffles were so addicting. They were legit cookie dough without the eggs. I don’t know why I have never thought to roll up my vegan cookie dough, dunk it in chocolate and call it a new dessert. I mean, DUH! But Landis beat me to it so I gotta give her props! These were super delicious! And everyone at the party who tried them seemed to agree.

Dad and me a few years ago.

Anyway, I hope everyone has a good start to their week! And Happy Father’s Day again, Dad! (and if anyone sees him wearing those Croc’s anywhere besides his garden, let me know ASAP! Because that is definitely not allowed!)

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It’s Easter in less than a week. Let’s face it, Easter is a sad sort of holiday. The candy isn’t as good as halloween, the food isn’t as good as Thanksgiving and the Easter baskets aren’t as cool as presents under the trees. It’s a sad fourth on the list of major holidays.

This does not mean that it isn’t as big of a consumer holiday though. When I went to Target the other day in search of a cookie cutter, I stumbled into the holiday area and nearly died of shock when I saw how much candy they were selling. There was an entire aisle of jelly beans! Who even likes jelly beans?! I’ve never met a single person that lists jelly beans as their favorite candy. This didn’t stop me from having an urge to buy up every. single. Reeses product under the sun…but I managed to resist!

Anyway, when I left (with no cookie cutter, thanksfornothingtarget), I couldn’t get all that candy out of my head. I wanted chocolate peanut butter in the worst way! So many of the chocolates and candies have milk or gelatin in them, though, that I couldn’t resist the challenge to make my own.

Of course, I had planned to make one and then I looked down and found I was making two recipes at the same time. How did that happpen?!

So here is the first recipe:

Chocolate Chip Cookie Dough Peanut Butter Cups
from How Sweet Eats 

2 1/2 cups vegan chocolate chips

1/2 cup Earth Balance Butter

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/4 cup creamy peanut butter (I would recommend Earth Balance or Teddy’s)(I used chunky because it’s what I had and it tasted great)

3/4 cup powdered sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips (I couldn’t find vegan mini chip so I just ran a knife though some regular chips once and it worked fine)

In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes but not longer. If it sits too long (like while your making a batch of other candies…it will solidify and you have to start all over)

Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips (if the dough isn’t completely cool, your chips will melt and you will be left will swirled dough…so don’t do that…). The dough will be wet, but pop it in the fridge for 15 minutes to harden.

Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.

This was the second candy recipe I had no intention of making. I had extra chocolate from my other candies and they were in the freezer chilling. All of a sudden I look down and I’ve lined mini muffin liners with chocolate. What?! well…ok…I might as well continue…

These were great. I love the fillings texture. They are also dangerous in the mini-size so my recommendation is eat like 4 in one night until you feel sick because they are so rich and chocolaty and then you will want to die and will give them all to your roommates…or spouse…or something…I imagine.

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