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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!

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Healthy Cookie Dough Bites
from LaurenConrad.com
Makes 12

Ingredients

  • 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

Directions

  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.

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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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Welcome to Day 1 of our 12 Days of Christmas Cookies!! As pumped as I am for the first Christmas event on Wicked Vegan, it took me almost no time to come to the conclusion that this little special is going to involve me eating a LOT of cookies. My plan was to give some away but, well, that is proving better said then done. For instance, this week I baked up 4 types of cookies, all which I photographed today since I was home during the day (Hello, natural lighting!!). Which means, all week, I have had fresh-baked cookies chillin’ in my house, including some of the best chocolate chip cookies I have ever eaten.

Yeah…let’s just say you won’t be seeing the whole batch of those chocolate chip cookies.

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These cookies, though, are just too adorable to keep to myself! I didn’t intend for it to happen but don’t they look a little like christmas wreaths?? So cute! These are just plan ol’ sugar cookies with a little pizzaz thrown in.  Tired of seeing crazy concoction cookies like, bacon, whiskey cookies with artisan chocolate chips or blueberry basil thumb prints with  fresh lemon curd made with the tears of virgins? Yeah, it’s getting a tad out of control. These are great because they are simple and tasty without losing any of the presentation that you may want for gifts or holiday parties.

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Pinwheel Sugar Cookies
veganized from Wiltons Gifts from the Kitchen
makes approximately 21

  • 1/2 c. (1 stick) vegan butter, such as Earth Balance, softened
  • 1/2 cup granulated sugar
  • 1 Ener-G egg
  • 1 1/4 tsp vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1/8 tsp salt
  • Food coloring of your choice (Obviously I chose green. I just used some that was in my cabinet from Stop and Shop. If you want an all natural variety, I have used India Tree before and liked them. )
  • about a cup of sprinkles of your choice. I would advice you use a smaller type such as nonpareil. The bigger jimmies I used had a hard time sticking.
  • 1/4 c. vegan chocolate

1. In a large bowl, cream butter and sugar using electric mixer. Add Ener-G egg and vanilla extract; mix well. Stir in flour and salt, mixing until well blended.

2. Divide the dough into two equal portions. Add food coloring to one portion; knead to blend. Shape each portion to form 4 x 5-inch rectangles; wrap in plastic wrap. Refigerate dough 45-60 minutes.

3. Remove dough from refrigerator. Roll out colored dough on Parchment Paper (in can be a little sticky if it warms up or is over worked) to form 6 x 11-inch rectangle; set aside. Repeat with remaining dough. Place white dough rectangle over colored dough rectangle. Gently press dough together. Starting on one 11-inch edge, roll up dough jelly-roll style. Wrap roll in plastic wrap; refrigerate 1-2 hours until firm.

4. Preheat the oven to 375 F. Remove roll from refrigerator. Slice roll crossways into 1/4-inch rounds. Place each round onto ungreased cookie sheet, spacing 1 inch apart.

5. Bake 8-10 minutes or until the bottom edges are lightly golden brown. Remove from oven. Cool cookies on baking sheet 2-3 minutes. Transfer cookies to cooling rack; cool completely.

6. Places sparkles in a small bowl and set aside. Place chocolate in a microwave safe bowl. Microwave for 30 seconds and give chocolate a stir. Repeat this process every 30 seconds until the chocolate is melted.

7. Spread a small amount of chocolate around the edge of the cooled cookie. Immediately roll edge in sprinkles. Place cookie on parchment paper to set.

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You can’t go wrong with a well made sugar cookie at a party, especially when they are this cute. I also love that you can totally make them your own by switching up the dough color and the sprinkles. Green and red dough with white sprinkles maybe? Blue and white with Cake Sparkles for a more winter or Frozen theme? Totally doable! If you are using a lighter colored sprinkle, I would maybe try switching out the chocolate for a light coating of icing. Something like this may work better. I haven’t tried that but I would imagine it would look a bit nicer.

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PS. How cute is my Christmas count down clock? My mom made it for me after she saw my Halloween one. Crafts and cookies- they are definitely two of the perks of Christmas time!! What cute crafts are you working on this year?

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It’s Monday morning and I am starting the week off with a confession. You ready? ok…

I am SO FRICKIN’ EXCITED for Taylor Swift’s new CD.

My roommates were both gone this weekend so in addition to being lazy and binge watching Law and Order: SVU, I listened to the songs she has released so far off her new CD over and over and over again while baking these cookies and dancing around my kitchen. I’m loving the new songs so much. It was kind of the perfect weekend.

Ok, now that I have professed my love for T-swift, I will get to the cookies. These beauties were inspired by Taylor when she posted on her instagram (really? are we even surprised I follow her?) that she had made “chai sugar cookies with eggnog frosting aka christmas in September”. I couldn’t get the idea of chai cookies out of my head after that. Especially when October hit, the weather cooled and my body just wanted to hibernate and drink tea all day. I did a bit of research (by which I mean I internet stalked her) and discovered that she made sugar cookies with chai tea in it. Like, she cut open a chai tea bag and poured it into the batter for sugar cookies. This presented me with 2 problems: 1. For some reason, me and sugar cookies don’t mix. I don’t have a sugar cookie recipe on this blog because I never like the results. So using sugar cookie as a base wasn’t going to happen and 2. I don’t have a bagged chai tea I love. Whatever, call me a snob but I like this version way better. So to put meh tea into a meh cookie base wasn’t going to fly for me. Plus, I was in fall mode and I wanted to add pumpkin some how.

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Thus, this cookie was born. It’s a chai cookie with just a tiny hint of pumpkin, which is exactly what I was going for. Everything is so super pumpkin-y right now that I wanted something a little more subtle. It still feels like fall though with all the warm spices. You just want to cozy up on the couch with a good book, a cup of tea and an obsene amount of these cookies.

Chai Spiced Cookies with Pumpkin
inspired by Taylor Swift
modified from My Baking Addiction

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups white sugar
  • 2 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 cup vegan butter (such as Earth Balance), softened
  • 1/4 cup pumpkin (or 1 “Ener-G” egg)*
  • 1/2 a vanilla bean, seeds removed (or 1/2 tsp vanilla extract)

*Using Pumpkin instead of an Ener-G egg with produce a softer, richer cookie. Ener-G will produce a more traditional cookie texture. I kept the pumpkin version of the cookie in for 1 minute longer then the Ener-G because of this.

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, and allspice. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in pumpkin and vanilla bean seeds, combine until fully incorporated.

6. Slowly blend in dry ingredients mixing until just combined.

7. Roll dough into balls (about 2 tsps of dough each) and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

7. Bake in preheated oven for 8 to 10 minutes

8. Let stand on baking sheet two minutes before removing to cool on wire racks.

As I  mentioned in the note above, these cookies will be soft and doughy so be careful not to overcook thinking that they aren’t done.

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These cookies are just so spot on. They are just the perfect fall cookie without being in-your-face pumpkin. One of my friends tried it a few weeks ago and said it may be her new favorite cookie, which is kind of awesome! If you want more of a fall kick, try adding some Pumpkin Spice chips which are out in the baking sections now. I was going to give that a whirl but never made it to Target this weekend.

If you want a pumpkin cookie with chai spice try making this cookie and replacing the 1 tsp of pumpkin pie spice with the spices in the below recipe and omit the chocolate chips. I haven’t tried it yet but I bet it would be delicious!

This actually isn’t my first time baking to celebrate the release of a CD. Back in 2010, Taking Back Sunday released a live album called Live from Orensanz and I baked some  cupcakes to give out at work. It won be a pair of Matt Rubano Macbeth sneakers…which Macbeth NEVER sent me. I emailed them for months to try and get them and they never came. Shady, shady company. Not cool at all.

TBS cupcakes

Have you ever done anything fun for the release of an album or movie or anything? I can’t be the only weird one out there. Share your stories below!!

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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.

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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.

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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.

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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

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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.

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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!”

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

Serves: 24ish

Ingredients

  • 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

Instructions:

  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

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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.

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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.

Kthanks!

Xoxo,

Erin

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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