Chocolate Walnut Cookies

 
We are all getting ready for the holidays and what better way to prepare than to bake these yummy and cute cookies? My friend Melody helped me bake these and we had a blast!

What you need:
 
Cookie:
1/2 cup coconut oil, melted
2/3 cup sugar
2 egg equivalent egg replacer (Separated)
2 tablespoons almond milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
 1 cup finely chopped walnuts

Filling:
1/2 cup confectioners sugar
1 tablespoon softened vegan butter
2 teaspoons almond milk
1/4 teaspoon vanilla
1/2 cup semi-sweet vegan chocolate chips

What to do:

In a large mixing bowl, beat coconut oil and sugar together. Beat in the egg replacer, milk, and vanilla. In a separate bowl combine the flour and cocoa. Gradually add flour mixture into the wet mixture until combined. Refrigerate for 1 hour.
Mix egg replacer mix well. Shape dough into 1-inch balls and dip in egg replacer.
Then roll the dough in walnuts.
With the end of a round spoon handle, press in the center of each cookie. Bake for 10 minutes at 350 degrees.

For the filling, mix all of the ingredients together. Spoon in 1/4 teaspoon into each cookie. Put as many chocolate chips as you would like to top it off.

ENJOY

Vegan Double Dark Chocolate Chunk Cookies

 My two sisters and their families came to visit California from Denver and Las Vegas last weekend. I had so much fun seeing them. In the midst of all of this family time I was able to bake with my niece, Jillian and  my nephew, Jake! They're both a little silly about vegan food but I convinced them to to try it out. They decided they wanted to make double dark chocolate cookies. Jillian and Jake pretty much made the cookies on their own and they came out delicious!

Ingredients:

2 cups flour
3/4 cup cocoa powder
1 teaspoon bakind soda
1 cup vegan butter
1 cup brown sugar packed
1 teaspoon vanilla extract
egg replacer equivalent to 2 eggs
1/4 cup almond milk
1 1/2 cup dark chocolate chunks

What to do:

Preheat oven to 350 degrees.
In a medium bowl mix together flour, cocoa powder, and baking soda.
In a large bowl beat together the butter and sugar until creamy and then beat in vanilla and egg replacer.
Mix in the flour mixture slowly then mix in the almond milk.
Stir in the dark chocolate chunks.
Onto a lightly greased cookie sheet roll out cookies any size you want.
Bake for 10-15 minutes.

 He ate the whole thing!

My beautiful niece, Jillian.

Scrumptious Peanut Butter Dark Chocolate Chip Cookies

I got my first KitchenAid Mixer this year, for Christmas! So, the first thing I decided to make was a traditional chocolate chip cookie with a twist. I added peanut butter and used rich dark chocolate instead of chocolate chips. They came out delicious and my KitchenAid did a great job of mixing up the ingredients. (I forgot to take a picture of my new beauty, though!) These cookies are so yummy with the dark chocolate chips. They're a little chewy and a little crunchy. They're simple and fast to make. YUM!

Ingredients:

1 cup vegan butter

2 heaping tablespoons peanut butter

2 1/4 cups whole wheat flour

1 cup packed brown sugar

1/2 cup sugar

EnerG Egg Replacer-equivalent to 2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1 cup chopped up dark chocolate

What to do:

Preheat oven to 375 degrees farehnheit

In a large mixing bowl, beat together butter and peanut butter for 30 seconds.

Add half the flour. Then add brown sugar, sugar eggs, vanilla, and baking soda.

Beat in the remaining flour.

Then, stir in chocolate chips.

drop dough about 2 inch width into balls on a greased baking sheet.

Bake for about 10 minutes.

(When baking cookies, use a spatula and lift the bottom to see if they're lightly browned. If they are, they are done.)

Christmas Sandies

I remember making these cookies when I was little for Christmas. I've made them almost every year, but this year I'm "veganising" them. It's really not hard. You just use vegan butter and make sure your powdered sugar is vegan. These are easy to make and are great to bring to any Christmas party, or keep all for yourself. I've also heard them called, Mexican Wedding Cookies.

Ingredients:

1 cup vegan butter (Earth Balance)
2 1/4 cups all purpose flour
1/3 cup sugar
1 teaspoon vanilla
1/4 cup water
1 cup chopped pecans. (I used lightly sweetened, but you can use plain)
1 cup sifted powdered sugar

What to do:

Preheat oven to 325 degrees.
In a medium mixing bowl, beat butter. Add 1/2 the flour and sugar.
Add vanilla and water.
Mix well and then add the rest of the flour and sugar.
Stir in pecans.
Shape into 1 inch balls and place on an un-greased cookie sheet. (During baking, they won't expand or lose shape, so it's okay if they're close together.)

Bake for 20 minutes, check bottom of cookies to see if it's golden brown.
Cool the cookies.
Pour powdered sugar into a bag, and place cooled cookies inside. Shake lightly until all the cookies are covered.
Serve in your favorite holiday dish!