Posts Tagged ‘cookies’


So today I’m sharing with you Peanut Butter Triple Chocolate Cookies, aka, The Resolution Breakers. These can be eaten in cookie format OR in cookie dough format. They have three kinds of chocolate, they have peanut, they have sugar, they are basically everything that people give up when they start the New Year and swear to eat health. I’m sorry but they are just too good not to share.


But first, Friday Favorites!

This commercial, which has me dying to know where my pogs went and if we can make them a thing again

This Full House Reunion, which begs the question ‘Has Uncle Jesse been living in a bubble because he looks EXACTLY the same’:

This song and the entire Save Rock and Roll album by the Fall Out Boys. I’ve listened to it every day this week during my work outs and I can not get enough. For some reason, I just really love FOB when I am in a foreign country. I can’t explain it

Sally Hansen- Golden Rule nail polish. It’s gold and glittery and nothing like the normal nail polishes I wear, which are black or red. But I’m half way through my Golden Rule bottle and I still love it so that speaks volumes. I tried to take one of those fancy pinterest photos of my nails and the nail bottle and honestly, it just wasn’t happening. Google it. You’ll find pictures a thousand times better then mine.

from Sallyhansen.com

from Sallyhansen.com

and finally, these Peanut Butter Triple Chocolate cookies. I’ve been craving chocolate like there’s no tomorrow lately and these seem to hit the spot. I threw in some peanut butter on a whim. My all time favorite peanut butter is Teddy’s and I received two jars from the states for Christmas. I’ve pretty much been eating it on everything which may or may not be a good thing. So, when I was making these cookies I thought, why not throw some peanut butter in? And then I thought, why not dunk the thing in even more chocolate.  Yeah…I think I have a problem.


Peanut Butter Triple Chocolate Cookies
recipe adapted from Cadbury Double Chocolate Chip Cookies

  • 1/4 C. butter, softened
  • 1/4 C. all natural peanut butter
  • ½ cup brown sugar
  • ⅓ cup sugar
  • 1 Energ-E egg
  • 1 teaspoon vanilla
  • 1½ cups self raising flour
  • ½ cup cocoa
  • ¾ cup vegan chocolate chips

1 cup of vegan chocolate chips for dunking (optional)

1. Cream together butter, peanut butter and sugars until light and fluffy. Whisk in “egg” and vanilla. Stir in flour and Cocoa then fold in the chocolate chips
2. Roll into balls and place on greased baking trays. Bake in  oven at 320°F/160°C for 10-15 minutes or until cooked. Cool on a wire rack.
3. Once cool, melt your chocolate chips in a double boiler (my preferred method) or in the microwave. Dunk half the cookie in the chocolate and place on wax paper to dry.


These also make DELICIOUS cookie truffles. To make, just skip step 2. Instead, roll your dough into balls, chill and then dunk in melted chocolate. This is equally delicious and you can save yourself 10-15 minutes if you are UBER craving chocolate. Or you can just mix the dough and eat it straight out of the bowl. I’m not judging.

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Yoga Cookies


Happy Friday, everyone! I’m pretty sure this week was extra long. I don’t care that the calendar says it had 5 days like every other work week. It. Was. Long.

With that said I feel like it’s too easy to focus on the negative and complain about my week so let’s do Friday Favorites as top 5 positive things from this week, shall we? That’s way more fun…

1. Saturday I partied it up with my friend, Rachel, and her very cool friends. It was a birthday/cinco de mayo party. I didn’t drink a drop of margaritas. I know! Who am I?? I did have two very large glasses of the world’s best sangria though. Seriously. I tried to get the recipe and Eric was not having it. It was also the first time I’ve had people who I haven’t met before say “Oh! You write Wicked Vegan? I read your blog all the time!” Or something along that line. It was a very cool moment. Hey, Deanna!

1. she punched the Pinata open. Bats are for woosies and 2. it was filled with little bottles of liquor!

1. Rachel punched the Pinata open. Bats are for woosies and 2. it was filled with little bottles of liquor!

2. SOWA is finally open! I walked around Sunday in the sunshine with my friend, Lisa. She bought the world’s cutest teal dress that looked like it was straight out of New Girl. I bought an umbrella necklace and a cactus. It was a good day.


3. I received the following rant from my friend Melissa, via email, this week that made me laugh out loud in my cube. This comes AFTER she sent me a dress from modcloth to consider for Lisa’s wedding this summer:

“Also, Modcloth is sort of evil because I imagine they must be  bunch of tiny little Zooey Deschenel clones in colored tights and vintage cardigans. Manic Pixie Dreamgirls at their worst, not even realizing their power to destroy another girl’s self-esteem because they can’t imagine a dress size that accommodates for hips.
Evil hags.”

LOL! Well, ok then!

4. but that email couldn’t top my Dad’s discovery of emoticons. After he sent me some clapping hands (he’s partial to the animated ones), I firmly told him he was WAY too old for emoticons and he needed to stop. Immediately. This did not work. Instead, I got messages like this:

dad and emoticons

Note: The little dude in red dances..and the beer glasses clink…and the smiley face bounces… and the whale spurts water…yeap.

BUT, the cherry on top was when I found out that he sent Mom a “hive with bees buzzing”:

hive or poop?

He’s firmly sticking to his bee hive story but clearly, I’m not buying it! He definitely sent my mom an animated emoticon of poop! My parents are hilarious.

and last but not least, 5. I made these cookies as a sugar-free snack for post-yoga. Rachel and I are still going strong with the hot yoga, even though the Team Lean Challenge has concluded. Well, I should say Rachel is going strong. I seem to be getting progressively worse. But silverlining- I get to chill in child’s pose and watch the very hot guy in yoga attempt Warrior 1. “mmhmm…it is really hot in here… I’m sure taking off your shirt would be a total improvement… Thank you, yoga gods!”


Yoga Cookies
Adapted from recipe found in Chole’s Kitchen by Chloe Coscarelli; and online at Love and Flour

Serves: 24ish


  • 1 cup + 2 TBSP whole wheat pastry flour (or all purpose flour)
  • 2 scoops of your favorite vanilla or non-flavored vegan protein powder (2 scoops should be roughly 1/2 c, minus 2 TBSP. I used a pre-packaged serving size of Vega Sports Protein Powder in Vanilla)*
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup + 2TBSP of unsweetened apple sauce
  • ½ cup maple syrup (or agave)
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups rolled oats
  • ½ cup shredded coconut, unsweetened (I also tried flaked coconut and much prefer the texture of shredded. The cookie holds together better)
  • ½ cup unsweetened craisins
  • ½ cup cacao nibs or vegan chocolate chips (I used Taza Cacao nibs, which I purchased on a whim because I LOVE their Chocolate discs)
  • ½ cup chopped walnuts

*You want your flour and your protein powder to equal 1 1/2 cups combined. Like I said, I used a pre-packaged Vega Protein pack and when I measured it out, it was just shy of the 1/2 c. mark. Hence, the weird flour measurements


  1. Whisk together the flour, protein powder, cinnamon and salt in a large bowl and set aside.
  2. In a separate bowl, stir together the apple sauce, syrup, and vanilla.
  3. Add the wet ingredients to the dry ingredients and stir until combined.
  4. Fold in the oats, coconut, craisins, walnuts, and cacao nibs.
  5. Scoop 1½ tablespoons of dough, roll into a ball, then gently flatten the dough with the palm of your hand. Place on a baking pan lined with parchment paper.
  6. Bake at 350 degrees for 12-14 minutes until firm and bottoms are golden brown



One of the hardest things I have found when attempting to eat healthy over the past year or so is that sugar and snacks are SO hard to cut out of your diet. I wanted to make these “cookies” as hearty and as healthy as possible while still fooling my brain into thinking it’s snacking. So I did my best to eliminate the extra sugar from this recipe by using unsweetened apple sauce, coconuts and craisin. I also tossed the chocolate chips and used roasted cacao nibs. I will be honest- these definitely aren’t going to replace chocolate for me, they definitely don’t taste like a chocolate chips and they aren’t that great plain. BUT, I found they gave enough of a chocolate hint when cooked into the cookies to fool my brain without over powering the other ingredients. Cooking them into the cookies took away a lot of the bitterness. I want to try the semi-sweet chocolate baking squares next time.


Alright, everyone. I hope you have a fantastic weekend! It’s rainy and gross here in Boston but try and stay positive this weekend. Get out and do something spring-y, meet some awesome new people or, you know, tell someone you love them with an animated poop icon. Whatever puts a smile on your face 🙂

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Bonjour, my friends. Sorry I didn’t post the last few days to get this week started off right- I’ve been sick and in a crappy mood. Also, I messed up two recipes in an attempt to get something up here for Tuesday and alas, both of them were failures. I took this as a sign from the powers that be:

sick=bed rest, not cooking.

Anyway, so now some food for you! I have been obsessed with avocados since my little adventure into the world of avocado cupcakes. They were seriously the best cupcakes I’ve ever made. My friend, John, is leaving BN and I’m going to send him off on his next adventure with a batch of those. Cause seriously? You couldn’t start the next phase of your life with a better cupcake.

So, since I had such luck with avocados in cupcakes I thought …why not with cookies?? Result, a pretty damn good cookie if I do say so myself!! Not as epic as the cupcake but still delicious

Avocado Chocolate Chip Cookies
from What Runs Lori

Makes about small 28 cookies

  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp sea salt
  • 2 ripe bananas
  • 1/4 ripe avocado (about 1/4 cup)
  • 1 cup almond milk (to bring out the coconut flavor, use coconut milk)
  • 4 tbsp honey (agave nectar or maple syrup would also work. I ran out of honey so I used 2 TBSP honey, and 2 TBSP maple syrup)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 “eggs” (I used Ener-G egg replacers)
  • 1/4 cup shredded coconut
  • 2/3 cup vegan chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, combine all dry ingredients, coconut through salt.

In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.

Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies.

Bake cookies for 20 minutes, or until golden browned.

These cookies are delicious but different. They have a consistency that is closer to cake then the chewy, chocolate cookies that I normally like and they aren’t quite so sweet. This works for me, though. The chocolate makes it feel like a snack but I’m not sent on a sugar high.

I kind of love these adorable little cookies of deliciousness. And I kind of want to make another batch but am afraid of burning them with my streak of bad cooking luck.

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Dear Mr. Claus,

I don’t have a ton of things to request from you this year. I gave my parents an 8 page amazon wish list that just about covered everything so I’m all set in that department. What I could use from you is a little Christmas magic! A local radio station, WFNX, is giving away tickets to The Black Keys in Nashville for February and I would really like to win them. Really, Really like to win them.

See, I was planning a vaca for February, anyways, and Nashville is on my places to see list. Might as well kill two birds with one stone, right?

Also, I would really like a nail polish that I can apply myself and will last a week without chipping. Preferably in black. I’ll take dark red though if you feel black isn’t in the holiday spirit.

Oh yeah, and world peace.




PS. I made you these chewy ginger cookies. They are vegan but insanely delicious. I think they are easily one of my top 5 favorite cookies. I know they seem pretty simple but my guess is that you are going to be bombarded with fancy-schmancy cookies, covered in sprinkles and frosting and weird things like bacon. These shine in their simplicity and I thought you might like a bit of a change during your big night. Hit me up with those tickets and I’ll  make a big batch for you and the Mrs.  I’ll even throw in some treats for the deer. ;)What? I’m not bribing you!

Holiday Ginger Cookies
adapted from Land O Lakes
makes approximately 2 dozen (I actually halved the recipe since I just needed a vegan cookie fix)

1 1/4 cups sugar
1 cup Earth Balance Butter (2 sticks)
1 Ener-G egg replacer “egg”
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

Combine sugar, butter, “egg”, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 375°F. Roll out cookies into balls. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 6 to 9 minutes or until set. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

O, what’s that? I should have been taking pictures and not eating my 800th cookie? Yeah, I know. But at least now you know why the only pictures I have for this post are two that are almost exactly the same and a third of a half eaten cookie. Sorry about that!

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So, its Monday- again. Poor Monday. Does anyone really like waking up after a too short weekend to find that they have arrived at Monday? I’m thinking no.

Lucky for you, I have an amazing cookie recipe for you! So these came about at the request of the Premium Billing Department at my place of employment.  See, the weekly Monday baked goods began as something I did for my floor. It has kind of escalated to the point where I have an emailing list that stretches across three departments. Despite this, I still manage to miss people and those people always seem to be in the Premium Billing Department. Because, for whatever reason, no one shares the knowledge that there are homemade cookies available to their fellow employees. Or, as I found out Friday, they hoard them/ration them out as they deem fit and it seems PBD are the ones that are often shafted.

Or so they say. I suspect they just may be the most vocal =)

Regardless, after getting two more people to add to my emailing list in the PBD, they asked what I was bring Monday and I couldn’t tell them. No seriously, I had no ideas. I had a laundry list of things to do this weekend floating around in my head and what I was making for work wasn’t even on there. So they suggested dark chocolate craisins. Actually, they first requested no peanut butter (to which I concluded they were insane) and then they requested dark chocolate craisins.

So I mulled it over. I could do a standard chocolate chip cookie with craisins but where’s the pizzazz? Where’s the excitement?? Then it occurred to me…Hersey’s Dark Cocoa Powder! I’ve been DYING to try this product. It’s been popping up all over my baking blogs and I haven’t been able to find it anywhere. Good thing I was right across the street from the brand new Wegmans in Mass this weekend. They were well stocked!!

Double Dark Chocolate Craisin Cookies (with pecans)
adapted from Toll House’s Double Chocolate Cookies and a White Chocolate Craisin cookie recipe

2 cups all purpose flour

¾ cup of Hersey’s Dark Cocoa baking powder

1 tsp of baking soda

½ tsp of salt

1 cup (2 sticks) of Earth Balance vegan butter, softened

2/3 cup white sugar

2/3 cup packed light brown sugar

1 tsp of vanilla extract

2 Ener-G “eggs”

¾ cup of semi-sweet chocolate chunks (I used Bakers. They were huge though. I think next time I’d used the 365 Semi-Sweet mini chocolate chunks)

1 cup of craisins

¼ cup of pecans, finely chopped (Optional)

½ tsp of white sugar (optional)

Pre heat oven to 350 degrees.

In a medium bowl, mix together the flour, the cocoa powder, baking soda and salt. Set aside.

Beat together the butter, white sugar, brown sugar and vanilla extract in a large bowl until creamy. Add “eggs” one at a time, mixing well after each addition. Gradually add in flour mixture. Stir in chocolate chunks and craisins.

Chill for at least 30 minutes.

Combine the pecans and ½ tsp of white sugar. Remove the dough from the refrigerator and roll into balls. Press one side into the pecan mixture. This works best if the pecans are very finely chopped. Since the dough is cold, larger peaces had a hard time sticking. Place on greased cookie sheet. Bake for 13-15 minutes. The dough will not spread out but they will crack letting you know they are done. Let cool for 5 minutes and transfer to cooling rack.

If you do not have the time to chill these, you can make these into drop cookies. Just mix the pecans in with the chocolate chunks and craisin, drop rounded TBSP onto greased cookie sheet and bake for around 9 minutes. I opted to put the pecans on the outside because I was only doing half the batter with nuts as some people are allergic/don’t like them.  

Plus, I thought it’d look cool =)

These cooks are very rich but they aren’t too sweet. If I’m not making them for others, I think I would add the pecans to the mixture since I like them and it cuts the richness of the chocolate. Also, the craisins get a little overwhelmed with all the chocolate but I like the idea that they are there.

I think if these cookies should probably be called the PMS cookies because I’m pretty sure they would hit the spot for those chocolate cravings!!

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Ever have one of those mornings were its chilly outside but nice and warm in your bed; your pillows are perfectly squished and arranged for optimum comfort; your comforter is feeling especially fluffy and cuddly; and overall, you are just too stickin’ comfortable to think of getting out of bed??

Today was one of those mornings. I would have sacrificed a small, annoying child to be able to stay in bed all day.

Unfortunately, I don’t know any small, annoying children. Also,  I had 2.5 dozen of these cookies in my kitchen and if I did not bring them to work this morning, I would get up later in the morning just long enough to bring at least one bag of these back into bed with me where I would curl up and eat them all.

And I could not have that! So, here I am…

This is another Howsweeteats.com recipe. She posted it last week and I was intrigued by the idea of a flat, chewy pumpkin cookie as opposed to the soft cake-like version I had made last year.  Well, mine were not flat or chewy. My cookies were definitely more cake-like.



When we look at the side-by-side comparison here that I have conveniently provided for you, we can clearly see mine are way too soft and pillowy (much like my pillows were this morning *Sigh*).  I suspect the egg substitute had something to do with that. Maybe next time, I’ll try replacing the eggs with applesauce instead and see if that works. They still tasted amazing, though!

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Butter

[adapted from the howsweeteats.com]

makes about 24-30 cookies

1 1/2 sticks (12 tablespoons) vegan butter, melted and cooled (I used Earth Balance)

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg replacer + 1 egg yolk replacer (conversions are on the Ener-G egg replacer box)

2 teaspoons vanilla extract

1/2 cup pumpkin butter

2 1/2 cups all-purpose flour

3 tablespoons cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon pumpkin pie spice

1 1/4 cups vegan chocolate chips

Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted vegan butter and sugars until they are combined. Add the egg replacer, egg yolk replacer, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

So, these cookies are definitely delicious (my roomies were raving about them!) but I have to be honest- Pumpkin Butter was about $7 for 3/4 of a cup. Not terrible if you are making one batch of these. If you are crazy though, and decide to tackle 2.5 batches of these on a Sunday night, I would suggest going the pumpkin puree route.  It’s cheaper and the pumpkin butter didn’t make a huge difference when you make the cookies vegan.

On a more exciting and completely different note, look what I found in Whole Foods.  Sticks of Earth Balance! I’m so excited!! No more measuring TBS of Earth Balance out of the tubs!!! It’s the little things in life…

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