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.
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)
- 2 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)
- Cream together butter and sugars.
- Beat in dry instant pudding mix.
- Add Ener-G eggs and vanilla and beat until well incorporated.
- Add baking soda and flour and beat until well incorporated.
- Stir in Peppermint Crunch and semi-sweet chocolate chunks.
- Roll into 1″ balls and place on a greased baking sheet.
- 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.
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!
wickedvegan.com 