Porridge Breakfast Cookies

My very close friend, Lisa, has a wonderful vegan blog called LisasProjectVegan.com.  She writes recipes with the intent to take simple, healthful ingredients and create delicious meals without spending hours in the kitchen.  She recently posted a recipe for breakfast porridge with oats and apples. The porridge was such a yummy, warm way to start the day...I thought, I need to make a breakfast cookie out of that!  Here you get the same satisfying feeling, but in a hand held, on the go, kind of way.  My kids love to eat one walking to the school bus!

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.
Makes 10-12 large cookies.
Begin by toasting the nuts you will be using at the end of this recipe.  I chose almonds and walnuts.  Use what you love!
To toast the nuts, chop them coarsely and sprinkle them on a parchment lined cooking sheet.  Place them in the 350 degree oven for about 5-8 minutes.  Watch them carefully!  When they are fragrant, they are perfectly done.

Whisk together in a bowl:
1 cup of whole wheat pastry flour
1 1/4 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder or 1 tsp. pure vanilla

In another medium bowl use a hand or stand mixer to combine:
1/4 cup Earth Balance non-dairy butter
1/4 cup unsweetened applesauce
1/2 cup brown sugar
2 tablespoons pure maple syrup
2 tablespoons oat milk (or non-dairy milk of your choice)

Add the dry ingredients to the wet, stirring to combine completely.
Fold in:
1/2 cup dried apple or fresh, cut into bite size pieces
1/2 cup your toasted nuts.

Use an ice cream scooper or just a tablespoon and roll the dough into a ball shape.  Place the dough on the cookie sheet, 2 inches apart, gently pressing it down into a large round shape. Bake for about 12 minutes until the cookies are a golden brown.  Cool on the baking sheet for 10 minutes and then transfer to a wire rack.
Grab one warm and get going to where you need to be, breakfast in hand!

Vegan Mallomars

Growing up in New York, one of our very favorite treats was Nabisco Mallomars. The yellow wrapped box...the brown cardboard packaging...it all sings of my childhood.
Mallomars are celebrating their 100th Birthday this year. New Yorkers have had a long love affair with this cookie.  The graham cracker cookie, topped with marshmallow and covered in dark chocolate, are a staple on the shelves of markets here in New York.  Historically, 70 percent of Mallomars purchased were sold to people in right here in The Big Apple.  Sadly, the shelves are only stocked in the cold weather months from Fall to Spring.  These chocolate cookies simply can not stand the heat.  People in the know, stock their freezers with those yellow boxes, quietly covering them with frozen peas so nobody would see them and finish them all.  They are those type of cookies, that delicious....where you might not even want to share....
No need to wait for Fall...no need to be a carnivore...behold...a Mallomar for everyone, anytime!
Just be sure the next time you are in the health food store, to pick up vegan chocolate and vegan marshmallows.  I like Dandies marshmallows.

In a medium mixing bowl whisk together:
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
Make a well in the center and then stir in:
1/4 cup of canola oil
1 teaspoon of pure vanilla
2 tablespoons of pure maple syrup
1/4 of water
A ball of dough will form, add a tablespoon or two of water as needed to reach a pliable dough consistency.  Knead a few times to be sure all the ingredients are incorporated and the dough is workable.
Turn the dough out onto a lightly floured surface and roll it to an 1/8 inch thickness (or so).  You make need to sprinkle a bit of flour on your rolling pin as well.
Using a 1 1/2 inch or 2 inch cookie cutter, cut out circles and place on the parchment lined cookie sheet.
Bake for 12 minutes at 350 degrees

Allow cookies to cool on the baking sheet while you prepare your other ingredients.
Once cookies seem dry and set,  place a marshmallow to cover the top of the cookie rounds.  Place the cookie sheet back in the oven for a few moments so the marshmallows get melty.  Once that happens, take an offset spatula and smooth the marshmallows into a dome shape.  Do the best you can...this part is tricky and sticky!  Wet fingers will help minimize the stick.  They won't be perfect like store bought mallomars, but let us not forget...these are an amazing homemade creation, not factory made!
I use the microwave in a glass measuring cup to melt:
1 cup of chocolate chips
1/2 to 1 tablespoons of Earth Balance shortening
Stir at 30 second intervals until the chocolate is smooth and shiny.
Use two forks and dip each marshmallow covered cookie completely in the chocolate.  Place the covered cookie on a parchment lined baking sheet.  When you have dipped them all put the whole pan in the fridge to set for at least 30 minutes.
Have a glass of non-dairy milk near by.  You are going to need it!
Any leftovers, store in an airtight container in the refrigerator.

Grandma's Vegan Linzer Cookie

These cookies are one of my Mother's most requested cookies from all of her grandchildren.  They call them Grandma's Linzer Cookies. There is a truth though, which she happily confesses to....is that this recipe is an Ina Garten recipe.
And the next truth?  Ina Garten happily confesses to her recipe coming from Eli Zabar.
And his truth?  It was his Mother's recipe.
Mother's (and in this case, VeganBakingMamas), make the best cookies!
All I had to do was substitute non-dairy butter and say "How easy was that?"

Preheat oven to 325 degrees-Line a cookie sheet with parchment paper.
Makes 12 double sided cookies (24), but you can double the recipe for a crowd.

In the bowl of an electric mixer, mix together until they are just completely combined:
12 Tablespoons of non-dairy butter (I only use Earth Balance)
1/2 cup organic sugar
Add:
1/2 teaspoon pure vanilla extract
In a medium bowl sift together:

1 3/4 cups all purpose flour
1/8 teaspoon salt
then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour, or a piece of parchment paper and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or other shaped cutter. This make the little window.
Place all the cookies on an baking sheet lined with parchment paper and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread:
Good Raspberry preserves
on the flat side of each solid cookie. (or whatever flavor you like!)
 Dust the top of the cut-out cookies with:
Organic Confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Store in an airtight container.  You may find that assembling them and then dusting them with the confectioner's sugar just before serving, gives the prettiest results.
Enjoy!
.

Chocolate Chip Squares

These are what I call lazy cookies.  

They are super easy to make and feed a crowd.  

Plus they are both, super delicious and a wholesome treat!

Preheat oven to 350 degrees.  Line a 10"x 15" jelly roll pan with parchment paper or spray lightly with non-dairy cooking spray.

In a large mixing bowl stir together:

2/3 cup canola oil

1 cup unsweetened applesauce

2 tsp vanilla

In a separate large bowl, whisk:

3 1/2 cups whole wheat pastry flour

1 cup organic sugar

1 cup brown sugar

3 teaspoons non-aluminum baking powder

3/4 teaspoon salt

Combine the dry ingredients into the wet ingredients mixing until completely incorporated.

Mix in:

1 heaping cup of dairy-free chocolate chips

Spread batter into the prepared jelly roll pan.  Bake at 350 degrees for 25-30 minutes.  The top will get golden brown and a toothpick inserted should come out clean.  Allow to cool completely in the pan on a wire cooling rack.  

Cut into bars or squares....Enjoy!

Quinoa Snickerdoodle (gluten-free)

These cookies are a gift.  They are just what I was wanting.  I am so happy with the taste and texture of them that I had to wrap them up in a bow!

Recently, I was visiting a friend in Chicago and we found a terrific vegan restaurant called The Chicago Diner.  We loved everything about this vegan restaurant...the food, the staff and oh....the cookies.  They had a snickerdoodle cookie that was truly addictive.

It was so good, that the very next day we drove 45 minutes out of our way just to share that cookie again.

I haven't stopped thinking about and wishing for it since.  

Now, I have a very delicious snickerdoodle recipe on this blog that I really love, but it is a thin,crispy, chewy snickerdoodle.  And of course, there is absolutely nothing wrong with that.  But why stop at one kind of snickerdoodle when there are others to love?

So after tasting the snickerdoodle at The Chicago Diner, I was determined to recreate their version of this cookie.  Their snickerdoodle was what I call chubby.  It was soft and chewy with a really nice thickness to it.  They used a whole wheat flour in their recipe, but I was feeling like quinoa flour would give it that extra special fluffy chub I was going for

.

Yes, Success!  Delicious and addictive!

As an extra special bonus, this chubby guy is gluten free, high in fiber and protein.

The ingredients in these cookies are:

Organic quinoa flour, earth balance vegan buttery spread, organic evaporated cane juice, organic vanilla, unsweetened applesauce, baking soda, organic cinnamon, cream of tartar and kosher salt.

Contact me if you need a fix!  

VeganBakingMama delivers in NYC or ships anywhere in the continental U.S.

Chocolate Crinkle Cookie

My husband thinks that I could create world peace with this cookie.
He thought is was so undeniably good, that there would be no way two people any where in the world could disagree over the sheer deliciousness of this cookie.
Wow.
He was very adamant that this could be true.  I started laughing because actually this cookie is traditionally a Christmas cookie.
In fact, when I originally made them, we loved them, but they tasted so much like Christmas, that I didn't feel right about blogging about them in the summer time.
But, everyone kept asking me to make them over and over again.  I decided why wait for December when something is so delicious today.
Peace. Joy. Love.    Yum!

Chocolate Crinkle Cookie

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

In a medium bowl whisk together:

1 cup organic pastry flour

1/4 cup ground flax seed

2 tablespoons organic pure cocoa (not the drink mix)

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

In another medium bowl mix together:

3/4 cup organic sugar

2 tablespoons corn syrup

1/3 cup organic rice milk

2 teaspoon organic vanilla extract

1/2 cup melted vegan chocolate chips

Combine the dry ingredients into the wet ingredients until fully incorporated and a dough has formed.

Cover the dough tightly so it doesn't dry out, and place it in the fridge to chill for at least 20 minutes.  

While the dough is chilling, prepare your sugars.

For rolling the cookies, place each of these in a bowl or plate:

3/4 cup powdered sugar 

1/4 organic sugar

When dough is chilled, use a tablespoon sized amount of dough and roll into a ball.  Then gently roll the ball first through the granulated sugar and then again through the powdered sugar. 

More is more, so sugar away!

Place balls on the prepared cookie sheet 2 inch apart.  These cookies will spread.  Bake for 10-14 minutes or until they have cracked and puffed a bit.  Remove from the oven and let them rest on the baking sheet 5 minutes.  Move to a wire rack with a spatula to continue to cool.

These cookies taste awesome for days if kept in a covered container BUT due to the powdered sugar, they only look their very merry best on day 1.

Let's give peace a chance.....

Maple Pecan Chip Breakfast Cookie

I made these cookies with my friend's twin sons in mind.  They love everything sweet and especially at breakfast time.
One of them recently wished aloud that he could eat cookies for breakfast.  To that, I say,
"Your wish is my baking dream."
Nothing makes me happier than having a couple of 8 year olds eat what they call a cookie, simply because it has some vegan chocolate chips in it, when in fact it is a perfectly healthful breakfast.
This cookie is very low fat with only ONE tablespoon of organic canola oil in the entire recipe of 20 plus cookies.  It is high in fiber and protein from the oats, spelt and quinoa in it.
Yeah, some brown sugar and chocolate chips are in there as well, but really...lets have health and some fun too!
Some people due to allergies or plain dislike, can absolutely leave out the nuts.
And raisins, cranberries or any dried fruit would be an equally delicious substitution for the chips, if chocolate is not your morning thing.  Bake it how you dream it!

Maple Pecan Chip Breakfast Cookie

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes 20-24 cookies

In a medium bowl whisk together:

1 1/2 cups rolled oats

1 1/2 cup organic spelt flour

1/2 cup organic quinoa flakes

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

In another medium bowl, whisk together:

1 cup organic brown sugar

1 tablespoon organic canola oil

1/4 cup unsweetened applesauce

1/4 cup pure maple syrup

1 teaspoon organic vanilla extract

1 teaspoon organic maple extract

2 tablespoons of hot water

Mix the dry ingredients into the wet and stir until fully incorporated.  You may need to add another tablespoon of hot water to get a thick cohesive type of batter.

Fold in:

1/2 cup chopped pecans

1/2 cup mini vegan chips 

or other options like raisins,dried cherries, apricots

Use a cookie scoop or a tablespoon and drop the cookies onto the tray about 2 inches apart.  These cookies do not really spread, so using damp fingers, gently press the dough into flatter disks.

Bake at 350 degrees for 12-15 minutes or until golden brown.  You can tell the cookies are done because the house gets filled with this outrageously great smell of maple.

Remove from the oven and allow the cookies to sit on the sheet for 5 minutes.  Remove to a wire rack to continue to cool.  Enjoy!

Double Chocolate Cherry Quinoa Cookies (Gluten- Free)

I really love to bake with quinoa flour.  It is such a delicious, high protein, fiber rich flour that gives baked goods a yummy nutty flavor.  Nuts and chocolate is always such a good combination, that I knew the rich cocoa flavors of this cookie would work perfectly with the quinoa. Throw in some tart dried cherries and we have a winner!  

Double Chocolate Cherry Quinoa Cookies 

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 24 cookies

With an electric mixer beat together until fluffy:

2/3 cup Earth Balance buttery spread

1 cup organic brown sugar

1/4 cup organic sugar

Then add in and continue to beat for 1-2 minutes:

1/4 cup unsweetened applesauce

1 teaspoon organic vanilla

Then in another medium bowl, whisk together:

1 1/4 cup quinoa flour

1/2 cup organic cocoa (not cocoa mix)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

Add the dry ingredients into the sugar mixture and mix until just incorporated completely.

Fold in:

1/2 cup dried cherries

3/4 cup vegan chocolate chips

Scoop batter with a cookie scooper, or drop by tablespoon onto the prepared baking sheet.  Gently press the cookie dough a little bit to help it spread.  Bake at 350 degrees for 12-15 minutes.  The chocolate makes it hard to tell by sight if they are done, so use your other senses instead!  They will smell nice and chocolatey and feel dry on top when they are done.  Remove them from the oven and allow them to sit on the baking sheet for 5-10 minutes.  Then move them to a wire rack to continue to cool.  They are yummy warm, but the texture changes as they cool to a delicious, chewy cookie.  Enjoy~

Snickerdoodle Cookie

What is this so called Snickerdoodle?  It was not a cookie I was familiar with.
It was not a cookie that my mother baked, and it was not a cookie that I have bought at the bakery.

But I have been seeing them around more and more, and I was curious to try them.
So here is what I know now.
The snickerdoodle is essentially a butter cookie rolled in cinnamon sugar.  Sweet, chewy, soft and a little crispy with a hint of that cinnamon spice.  Yum!
I made a batch last Saturday night.  My husband, who is such a good guy, was babysitting for my sister's children that night.  When my husband came home well after midnight, I jumped out of bed (even though I had been asleep,) and presented him with a plate of snickerdoodles.
He got in to bed with the plate, and I watched as he ate them and nodded his head yes.
Victory!

I thought it was pretty easy to set those little guys into a blissful vegan state.  I used an organic soft wheat pastry flour, a little bit of flaxseed and of course, my ever favorite Earth Balance "butter".
As an added awesome bonus, they bake up super fast.  So you can be armed with a freshly baked, delicious cookie day or midnight.

Snickerdoodle Cookie

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 18 cookies.

In a small bowl, whisk and let stand for 5 minutes:

1 tablespoon golden flaxmeal

3 tablespoons warm water

With an electric mixer, beat together until fluffy:

1/2 cup Earth Balance at room temperature

1 cup organic sugar

Then add and beat for another 30 seconds:

1 teaspoon organic vanilla

2 teaspoons organic rice milk

 flax meal mixture

In a medium bowl, whisk together:

1 1/2 cups organic soft wheat pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons organic corn starch

1/2 teaspoon kosher salt

Add the flour mixture by two batches to the "butter" and lightly blend with the mixer or gently by hand.  A thick dough will form.  Use a tablespoon scoop and roll the dough into a ball and then roll the ball in this cinnamon sugar mixture.

3 tablespoons organic sugar

1 teaspoon organic cinnamon

I also tried this variation and my chocolate loving kids, loved them!

Add one teaspoon of organic cocoa (not hot cocoa mix)to the cinnamon sugar mixture before rolling.

Place the dough 2 inches apart on the baking sheet and using the back of a measuring cup or glass, flatten the cookie to be a about 1 inch thick disk.  These cookies will puff in the oven, spread and then get thin and flat.

Bake at 350 degrees for 10-12 minutes.  Remove the sheet from the oven and allow cookies to sit on the pan for 5 minutes.  Remove to a wire rack to finish cooling.  

If there are any left, I always like to store our cookies in the freezer.  Great for those midnight cravings....

Cherry Chocolate Chip Biscotti (gluten free)

I was beginning to think I shouldn't be in the kitchen today.
Last night at 10:00pm, I dropped a huge, glass bottle of organic olive oil.  It slipped right out of my hands and smashed onto the kitchen floor.  One thousand shards of glass sat floating in a lake of cold pressed olive oil.
I liken this to the Exxon Valdez oil spill.  Tragic.

After cleaning that for over an hour last night and still, today cleaning off baby ducks...I dropped an entire canister of organic cocoa powder.  A giant cloud of cocoa floated down into the kitchen.
Yes, as you might imagine...the cocoa is now sticking to the residual oil spill.

Is anyone feeling a little bad for me?

So, my baking today was set back by a couple of hours.  My coffee had grown cold in it's mug, and I figured I might as well switch to afternoon tea.
Well...I needed Biscotti with that.  Biscotti is one of those cookies that is perfect for dipping in something hot, or just crunching on for a not too sweet snack.

Luckily....I hadn't dropped my gluten free flour too.

Cherry Chocolate Chip Biscotti (gluten-free)

This recipe makes 24 cookies.  

Preheat 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

Whisk together in a medium bowl:

2 3/4 cups of Bob's Red Mill gluten-free all purpose flour

2 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon xantham gum

In another medium bowl, whisk together:

1 cup organic sugar

1/2 cup organic canola oil

1/4 cup unsweetened applesauce

2 tablespoons warm water

Pour dry ingredients into the wet and stir together to combine.  This will form a very thick dough.  

Mix in with a spatula:

1/2 cup of dried cherries

1/2 cup of vegan chocolate chips

Assemble the batter into two 8 inch by 4 inch "logs".  Use damp hands to smooth them into about a 1/4 inch thickness.

Bake at 350 degrees for 20-25 minutes.  The logs should look slightly puffed and golden brown.  Remove them from the oven and allow them to cool for about 30 minutes.

Using a very sharp knife, cut the log into 1 inch strips (biscotti style!).  Do not saw the log...just cut down with a sharp smooth movement.  Otherwise the cookie will crumble.  (and that's not the way it goes)

Then, carefully slide each piece onto its side and put them back in the oven.  Lower the temperature to 325 degrees and "toast" the cookies for another 15-20 minutes more.  They should turn nice and toasty looking, just be careful to not let them burn.  Remove from the oven and allow to sit on the baking sheet for 10 more minutes.  Transfer to a wire rack to finish cooling.

Brew some coffee or tea and get to dipping! 

Mint Chocolate Chocolate Chip Cookies

I am almost having trouble writing this blog entry.  My family is buzzing so loudly in my ear. Yummmmm is all that I can hear.  I am thrilled that they love this cookie, but seriously....the hum of their yum is distracting me tonight.

I can't blame them though, the mint is so delicious in this crispy, chewy, double chocolate cookie.  The flavor of mint is not too overpowering, just enough to give the essence of something fresh and cool. In a funny way, you can't even tell where the mint is coming from.  Some people thought the chocolate chips were mint, others said they taste mint not quite in every bite.  (apparently, my distraction in writing has led to rhyming)
Chocolate bite, mint bite, chocolate bite, yummmmmm.

Mint Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat

Makes 20-22 cookies

In a medium bowl whisk together:

1 1/3 cup organic pastry flour (soft whole wheat)

2/3 cup organic cocoa 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup ground flaxseed meal

In a separate bowl, whisk together:

2/3 cup organic olive oil

1/2 cup organic sugar

1 cup packed organic brown sugar

2 teaspoons organic vanilla extract

1 teaspoon organic mint extract

6 tablespoons unsweetened applesauce

Pour the sugar mixture into the flour mixture and stir until just combined.  

Fold in:

3/4 cup vegan chocolate chips

Using a cookie scooper or a tablespoon, drop cookie dough onto baking sheet.  Keep them about 2 inches apart, these cookies flatten and spread.

Bake at 350 degrees for 12-15 minutes or until they look slightly dry and crispy on the edges.

Remove from the oven and allow the cookies to sit on the sheet for 5-10 minutes. Then move them with a spatula to a wire rack to finish cooling.

Store in an airtight container.

I think the freezer is the best place for these guys...the mint frozen...yummmm

Quinoa Chocolate Chip Drops

I made these cookies New Year's Eve this past December.  They were a huge hit, everyone loved them.  Even when a bottle of champagne spilled on to the plate of cookies at dessert, they got finished...not a cookie left on that champagne soaked plate.

My very good friend that was there that night, has continually asked me to make those cookies for her again.  She says these are her favorite of all the cookies I make.

Finally on this gorgeous day in Spring, she was over for a visit and I decided it was time to test her cookie loving memory.

"Still in love...still the best" she proclaimed.  She decided the taste of the quinoa and the chocolate chips give it a nutty, almost peanut buttery flavor that she can not resist.  

Another bottle of champagne to go alongside these guys would be perfect!

Quinoa Chocolate Chip Drops

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.

Makes 20-24 cookies.

With an electric mixer, combine until smooth :

2/3 cup Earth Balance butter spread 

1/2 cup organic brown sugar

1/2 cup evaporated cane juice

1/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla extract

Then in a separate medium bowl, combine with a whisk

1 3/4 cup quinoa flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Stir gently until fully combined.

Fold in:

1 cup vegan chocolate chips

Use a cookie scooper (the best invention ever!) to place the batter onto the prepared baking sheet.  These cookies basically bake the way they look when put on the sheet.  In other words, it does not spread so if you like a flatter cookie, go ahead and use the back of a spoon to push them down a little flatter.  I personally love the "drop" look and texture of them.

Bake for 12- 15 minutes or until lightly brown.  Cool for 5 minutes on the cookie sheet, then cool completely on a wire rack.

These are of course delicious warm out of the oven, but freeze them and they are equally delicious and last for quite a few weeks. 

Enjoy!

p.b.& j. gems

Peanut butter and jelly is such a comfortable, dependable combination.  I have said before, I am in love with food you can count on. Peanut butter and jelly is one of those things you can turn to when the going gets tough.

Nothing to serve the kids for dinner...serve it on sandwiches.    Sick....spread them on saltines.  Lonely...put em' together on a spoon.  Relationship worries...eat a sandwich.
Pregnant....eat three sandwiches a day until your doctor tells you to slow down, he thinks you may have put on a few too many pounds.
ummm....yeah doc...no one pregnant listens to that advice anyway.

Peanut butter has a lot of matches but I think jelly is her number one.  You just can't go wrong with these two flavors.  They comfortably cover our entire spectrum of emotions.

p.b. & j. gems

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat

Makes about 20 cookies

Whisk together in a medium bowl until smooth:

1/3 organic canola oil

1/2 cup organic brown sugar packed

1/2 cup peanut butter (I love to use Earth Balance no stir Creamy)

Then add in and stir to combine:

1/3 cup organic rice milk

2 teaspoons organic vanilla

Sift in:

1 1/2 cups organic whole wheat pastry flour

2 tablespoons organic cornstarch

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

Mix everything with a strong spatula or wooden spoon to get a thick dough.  Using slightly damp hands, roll about a tablespoon of dough into a walnut sized ball.  Place them 1 to 2 inches apart on the prepared baking sheet.  Use your pinky finger to press a small indentation into the center of the ball.  Use your other hand to hold the cookie dough, so it does not crack or come apart.  Feel free to smooth any cracks that do happen.  

Fill each pinky hole with 1/4 teaspoon jam.  I happen to love raspberry with peanut butter, but use whatever makes you happy.

Bake cookies at 350 degrees for 10-12 minutes, until the edges are just starting to brown.  Remove from oven and let them rest on the cookie sheet for 5-10 minutes.  Remove to a wire rack to continue to cool.

Enjoy some with a glass of cold non-dairy milk and get comfy!

Amazing Blueberry Oat Bar

I know, I know...I say this all the time...but truly, this is my new favorite.  I am really wild about this bar.  

Of course, my blueberry loving husband is on another planet when he has these.  He eats it and nods his head silently.  Which is funny to me...it is like he is affirming to himself how delicious it is.  He doesn't even speak while he is eating one. He loves it so much, it leaves him without words.

You are now probably wondering how and why we love this bar so much, right?

Well, it is filled with oats, spelt and flax, which give it a really rustic, comforting feeling with crunch. The center of the bar is moist and sweet with organic blueberries with a little lemon for balance. 

 It is kinda like a breakfast bar, kinda like a cookie, kinda like blueberry pie...need I say more?  Euphoria!

Amazing Blueberry Oat Bar

Preheat oven to 350 degrees.  Lightly spray a 9x5 inch loaf pan with non-dairy cooking spray.

Whisk together in a medium bowl:

2 cups organic spelt flour

3/4 cups rolled oats (I like to use Bob's Red Mill gluten-free rolled oats)

3/4 cups organic brown sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 tablespoon ground flaxseed meal

Using two knives or a pastry cutter "cut in":

3/4 cups of Earth Balance buttery spread 

Then add:

1-3 tablespoons rice milk. Start with 1 tablespoon of milk, adding more if you need, using your fingers to make the mixture crumbly and the "butter" pea sized.

Make your filling by combining in a bowl:

2 1/4 cups organic blueberries (fresh or frozen)

1/4 cup organic sugar

2 teaspoons organic cornstarch

1 tablespoon cold water

1/2 teaspoon best quality vanilla ( I use organic)

2 teaspoons lemon juice (fresh is best)

1 teaspoon lemon zest

To assemble bars press a little more than half of your flour mixture into the prepared loaf pan. Press  it evenly into the pan firmly with slightly damp hands.  Then spread the blueberry mixture on top of that, also spreading it out evenly.  Then place the rest of the flour mixture on top.  You can pat it slightly, but do not pack it down...just give it a pat and a sprinkle, and move on over to the oven.

Place in the oven at 350 degrees for 45-50 minutes. It will get a little bubbly and browned.

Remove from oven and let cool COMPLETELY before slicing.  Sorry for screaming that...but it will crumble apart if not cooled all the way through.  

Cut into bars and get euphoric!

These freeze amazingly well...

Peanut Butter Squares (sometimes with chocolate!)

My husband loves all things baked and sweet, but he is crazy in love with two kinds especially.
Those made with blueberries, and those made with peanut butter.
Here is another sweet made for my sweet.  This peanut butter bar is seriously good and peanuty.  It is sweet, moist and almost fudge like.  My husband describes it is as rich and light at the same time. He can not decide which he loves more, the straight up peanut butter bar, or the over the top addition of vegan chocolate chips.
I made these with natural peanut butter by Earth Balance, which has flaxseed and agave syrup.  It helps give it it's complex taste.  I used spelt flour, more flaxseed and quinoa to give it amazing texture and deep nutty flavor.  If you are a peanut butter lover...this one is for you.

Peanut Butter Squares

Preheat oven to 350 degrees. Lightly spray an 8x8inch pan (I also like to line it with parchment paper that hangs out on the long sides by 1 to 2 inches)

Makes 9 squares

In a medium bowl, use a sturdy wooden spoon or fork to mix together:

3/4 cup peanut butter 

1/4 cup organic olive oil

1 cup organic light brown sugar

Then mix in:

1/4 cup rice milk

2 teaspoons organic vanilla

Add, and continue to combine together:

3/4 cups organic spelt flour

2 tablespoon quinoa flakes

2 tablespoons flaxseed meal

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Once the dough is fully incorporated, it will be thick.  Use a spatula and a slightly wet hand to press the dough into the baking pan, pushing evenly flat.

Gently press and sprinkle on top:

1/3 cup raw peanuts

1/3 cup vegan chocolate chips (optional, but divine!)

Bake at 350 degrees for 20-24 minutes or until edges are turning a golden brown.  Do not over bake.  Remove from oven and allow to cool completely before cutting into squares. As it cools, the bars will settle and firm...I know it is so hard..but be patient!

Yuuuuuuuum!

Carmelized Chocolate Matzoh

I was thinking about sweet things to make and bring to my family's house for passover dinner next week.  Passover is next week and I have been stumped on what I wanted to make for holiday dessert.
Passover desserts are challenging to me, vegan or not.
When I was a kid, my mother would make beautiful sponge cakes, almond tortes and flourless chocolate cakes. Gorgeous... but I never liked them.  Boring desserts, I used to call them.
My sisters and I would beg my mother to buy us the packaged, boxed desserts. The kind you get in the super market from makers like Manischewitz or Streit's.  My sisters and I loved the lollycones, they are simply, chocolate on a stick.
Our other favorite was chocolate covered matzoh.  Matzoh is an unlevened bread that is made with just flour and water. It is tradition to replace bread with matzoh during passover, and matzoh is a just fine, plain crisp cracker....but if you cover it in chocolate....it turns into an awesome treat!

These days, I don't buy dessert in a box, but I was still wanting to bring chocolate covered matzoh to our family dinner.  I found an amazing recipe for chocolate covered  matzoh by Marcy Goldman from her cookbook A treasury of Jewish holiday baking.  Marcy calls it her Absolutely Magnificent Caramel  Matzoh Crunch.
She is so right on!
She goes one step beyond just chocolate and caramelizes the matzoh before covering it in chocolate.  It is a fabulous blend of sweet and crunchy, with a toffee flavor and a pinch of sea salt to even the whole thing out.
I simply adapted the recipe to vegan and it is so easy, so good, absolutely magnificent!

Caramelized Chocolate Matzoh

Preheat oven to 325 degrees

Line a baking sheet with tinfoil, allowing it to come up and over the edges of the pan.  Then lay parchment paper on top of that.

Place 4 sheets Matzoh (I used whole wheat but you can use whatever makes you happy!) on the baking sheet.  Use whole pieces but break it, to make it fit so that the whole pan is covered with Matzoh.

In a saucepan, heat over low heat, stirring constantly:

1 cup of Earth Balance vegan buttery spread

1 cup of organic brown sugar

Allow the sugar to dissolve and the mixture to come to a low boil.  Stir constantly for 3 minutes.  Remove from heat and stir in:

1/8 teaspoon sea salt

1 teaspoon organic vanilla

Pour the mixture over your prepared matzoh, use a spatula to spread it all over.

Place in the oven for 10-15 minutes being careful not to let it burn.  

Remove from oven and sprinkle on top:

1 cup of vegan chocolate chips.

Let them sit for 5 minutes and then use an offset spatula to spread the melted chocolate all across the  matzoh.  I like to sprinkle a little coarse sea salt on top.  Chopped nuts would be awesome too.

Allow it to cool completely and then "break" it into smaller pieces.   Magnificent!

Keeps in an airtight container in the fridge for up to one week.

Earned My Badge Brownies (gluten free)

I met my very best friend when I was eight years old and we were in the Brownies (girl scouts) together.  It is funny to me that a friendship that has now spanned 32 years, began in light brown pants, orange turtlenecks and little brown vests with badges.  We were pretty proud of those badges and worked as hard as a second grader could to get them.
That is how I feel about this brownie recipe.
I had been having a really tough time creating my ideal vegan brownie. Some recipes were dry, some oily, some crumbly...I just couldn't get it right.  I was also aiming for gluten free, and I think I need an extra badge for that.
This brownie though, really makes me happy.  It is fudgey and moist, with a slightly nutty flavor from the quinoa in it.  But mostly it is chocolaty.  I love all the y's of this brownie!

Back in Brownies with my B.F.F., there was a song that we sang at the close of every meeting. Remember it girls?

I have something in my pocket
That belongs across my face.
I keep it very close to me,
In a most convenient place.
I bet you'll never guess it
If you guess a long long while,
So I'll take it out and put it on.
It's a great big Brownie smile!


Make a batch of these, share them with a friend and you'll all be smiling.

Earned My Badge Brownies

Preheat oven to 350 degrees.  Line an 11x9 inch baking pan with a piece of parchment paper, letting an inch hang over the pan on each side.

Whisk together in a medium bowl:

1 1/2 cups Bob's Red Mill gluten free all purpose flour

1/2 cup organic cocoa

3/4 cup organic quinoa flakes 

1 teaspoon xantham gum

1 teaspoon baking soda

1 1/2 teaspoon baking powder

3/4 teaspoon kosher salt

1 2/3 cups organic brown sugar

Whisk together in a liquid measuring cup:

2/3 cup organic olive oil

3 tablespoon pure maple syrup

2 teaspoons best quality vanilla

In a small bowl, whisk together and let stand for 5 minutes to thicken:

2 tablespoons ground flaxseed meal

6 tablespoons warm water

Combine the olive oil mixture to the flour mixture.  Stir to combine.  Then add in the flaxseed mixture and continue to stir to form a sticky batter.

Add 1-2 tablespoons of water and continue to stir (I know, your arm gets so tired).

Fold in:

3/4 cup vegan chocolate chips (I used mini)

Scoop batter into prepared baking pan and using a spatula, spread mixture evenly in the pan. I like to sprinkle some extra chips on top too.

Bake at 350 degrees for 22-26 minutes.

Remove from oven and allow brownies to cool in the pan for at least 30 minutes.  Then lift out the entire pan by the parchment paper and place on a wire rack to continue to cool.  Please wait for these to cool all the way through before cutting them in to squares to enjoy.

Also, these freeze awesome!  Wrap them individually and freeze for up to a month.  They taste great cold or you can zap them for 20 seconds for a little melty chocolate goodness.

Brownie Smile!

Chocolate Chocolate Chip Cookies

These cookies are an adaptation from a vegan bakery in NYC called Babycakes.  Erin McKenna makes really awesome stuff and I love this version of her super rich cocoa flavored cookie.
This cookie is certainly vegan but really, the most serious carnivore would never know.  It is chewy and crispy and really delivers that deep chocolate flavor that comes from adding raw cacao to the recipe.
I have mentioned in earlier posts that my family is crazy for chocolate.  They love these chocolate cookies so much, that if I want to have any left over to give to friends or company coming over, I have to make an extra batch and hide them in the back of the freezer.
By the way...they are unbelievable frozen too!

Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 15 cookies

In a medium bowl, whisk together:

1 cup organic spelt flour

2 tablespoons ground flaxseed meal

1/2 teaspoon baking soda

In a separate medium bowl, whisk together:

1/4 cup organic canola oil

3/4 cup organic sugar

2 tablespoons plus 2 teaspoons unsweetened applesauce

1/4 cup raw cacao

1/2 teaspoon kosher salt

1 tablespoon best quality vanilla

Add the dry ingredients to the wet ingredients and use a spatula to combine gently.  

Fold in:

1/2 cup vegan chocolate chips (I like to use mini by Enjoy Life)

Using a cookie scooper or a tablespoon, place cookie dough about 2 inches apart on the prepared cookie sheet.  Using damp fingers, gently press the cookie dough flat to help it spread into a nice circle. Bake at 350 degrees for 12-16 minutes until the edges look crisp and the tops are dry.

Remove from oven and allow cookies to sit on the sheet for 5-10 minutes and then transfer to a wire rack to cool completely.  Cover in an airtight container if there are any left to cover!  Remember...the freezer is a great place for these guys to hide from cookie monsters.  

Mandel Scotti

Jewish and Italian.  Such a good combination.

I happen to know this because my sister is married to a terrific Italian guy. Our cultures mesh very well together.  At one of our very first Jewish holiday meals, my then future brother-in-law commented on the delicious chocolate chip Biscotti being served for dessert.

My sisters and I looked at him quizzically.

It's called Mandelbrot, we told him.

He shrugged...you say Mandelbrot, I say Biscotti.  It is a twice baked cookie either way.  

Oy, do I love that guy.

Mandelbrot literally translates as almond bread, and traditionally with almonds is how it was made.  I believe Biscotti is as well.

This recipe though is a modern version, sweet with chocolate chips and cinnamon sugar.  The recipe is my very good friend's specialty, everyone always asks her to make them and bring them to a gathering. 

I have happily adapted it to a vegan version and it is every bit delicious.  Bubbe would never even guess what is missing.

Mandel Scotti

Makes about 16 cookies.  Double recipe for a crowd.

Whisk together in a medium bowl:

1 1/4 cup organic spelt flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl mix with a spatula:

1/2 cup organic sugar

1/4 cup organic olive oil

2 tablespoons unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine.  This dough will be thick.

Fold in:

1/2 cup of vegan chocolate chips

My friend who gave me the recipe calls the thick batter "the blob".  Take the blob and place it on the prepared cookie sheet.  Using slightly damp hands form the blob into an oval shaped loaf that is about 1 inch thick and about 3 inches across the width.

Sprinkle the top with a cinnamon sugar mixture of:

1 teaspoon cinnamon

3 tablespoons organic sugar

Bake for 20-25 minutes at 350 degrees or until the loaf looks browned and firm, but is still slightly soft when pressed.  Remove from the oven and let cool for a few minutes.  Move blob over to a cutting board and then, with a serrated knife, cut loaf into 3/4 inch strips (the short way).  When cutting, be careful not to "saw", it will crumble.  Carefully turn each piece on it's side back on the cookie sheet, and sprinkle the sides with the cinnamon sugar mixture again.  Put the whole thing back into the oven for another 10-15 minutes to finish.  The surface should be dry and the edges golden brown.

Remove from the oven and allow the cookies to cool completely on a wire rack.

If there are any left overs, freeze them...they are amazing frozen and keep quite a long time.

NYC Black and White Cookie

This is the quintessential New York City cookie.  I love all things that help define NYC.
Especially a baked good!
Actually, I think New York City helps to define me, so there you are, a reciprocal love affair.
Living in Manhattan is so amazing to me.  What they say about New York is true.  It is a city filled with energy and life, at all hours of the day and night.
And I am no Polyanna,  I am not trying to say that living in NYC makes for a great day everyday. For sure it doesn't.  Everywhere has it's own pros and cons...
But every day that I walk outside onto the streets, I find something new, interesting and exciting in some way, and I think life is so much sweeter, when you and everything around you is ever evolving.

It made me so happy to make a perfectly delicious replica of something so representative of our city.  Native New Yorker or new to this town, no one would ever guess this cookie is vegan.
It is a moist, cake like cookie that has hints of both vanilla and lemon. Chocolaty glaze on one side, white vanilla on the other.  The perfect definition of reciprocity.  Amen for NYC and it's cookies.

NYC Black and White Cookie

Makes 12 mini cookies

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

Whisk together in a medium bowl:

1 1/4 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch


In a measuring cup, let stand for 5-10 minutes:
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
set aside


With an electric mixer, beat:
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
Beat for 2-3 minutes or until fluffy.
Add:
1/2 tsp vanilla extract
Mix in, alternating "buttermilk" and flour mixture at low speed until just combined.  End on a flour add in.
Gently mix in with a spatula:
1 tablespoon warm water


Using a 1/4 cup, drop batter onto prepared cookie sheet about 3 inches apart.  Use wet fingers to make sure the bottom of the cookie is a nice round shape.  This cookie will spread and puff a little bit.  Bake at 350 degrees for 15-17 minutes or until edges are just browning.  Remove cookies from cookie sheet and allow them to cool on a wire rack.
Now to make the Black and the White glaze!
Whisk together:
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water as needed to make the icing smooth and the consistency of a thick honey.


Transfer half of the white to another bowl and whisk in to that:
1 to 2 tablespoons organic cocoa  (not hot cocoa mix)
Add more water as needed to get that same smooth consistency as the white icing.


When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black.  Use your finger to wipe the edges of the cookie if it drips onto the side.  Place each frosted cookie onto the cooling rack to set for 30 minutes.
Enjoy!
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so.