Posts Tagged ‘cookies’

  1. chocolate chip SunButter bars

    July 16, 2017 by Angie

    Game of Thrones is back tonight! This is not super relevant but is the excuse I used to try a new recipe.

    I followed Chocolate Covered Katie‘s recipe for chocolate chip peanut butter bars. I swapped in SunButter on account of anaphylaxis prophylaxis (you like that?). Turns out SunButter is really, really oily. Between that and my oven being pure shite, I had to bake the bars about twice as long before they even thought about setting. These bars have a bit of a texture problem but the taste is awesome.

    If (WHEN) I make these again I will cut the SunButter a tad and add a tiny bit more flour. I’m also interested in trying this recipe with cashew butter to see if that works out any better.

  2. easy chocolate chip cookies

    May 21, 2013 by Angie

    I lovingly call these the easy chocolate chip cookies. They are great-tasting, quick, vegan cookies from the Post Punk Kitchen. I do have another (more difficult and time-consuming) recipe that I slightly prefer but if you need chocolate chip cookies in a hurry, I highly recommend these. I’ve made them twice before; once with my niece because they’re easy enough that she could help.

    giant cookie for our niece

    She was a great helper so she got her own GIANT cookie. She was stoked!

    I also made them once with m&m’s instead of chocolate chips for last year’s rainbow challenge.

    m&m cookies

    Here they are today, hanging out on the cooling rack. I brought them to team trivia tonight in exchange for pizza! Delicious.

    easy chocolate chip cookies

  3. drop sugar cookies

    December 1, 2012 by Angie

    Week 48 of Reddit’s 52 Weeks of Baking is pulled/poured sugar. I had never heard of this before so I looked into it. It requires equipment I don’t own like a candy thermometer and kitchen gloves. I don’t particularly want to own those things but I didn’t want to skip the week either so I compromised/cheated with drop sugar cookies rolled in sugar. Rolled sugar is going to have to work – sorry!

    I veganized the cookies by substituting Earth Balance margarine for the better and using a flax “egg”. A flax egg is 1 tablespoon ground flax seed combined with 3 tablespoons water. Mix it together and let it sit for about ten minutes then add it the recipe just like a regular egg. The cookies came out great. They’re soft and pretty too. I like them a lot better than the rollout sugar cookies I made for the Halloween challenge. I also like that my kitchen wasn’t destroyed in the process.

  4. sugar cookies

    October 31, 2012 by Angie

    Happy Halloween! Week 44’s challenge of Reddit’s 52 Weeks of Baking is Halloween. I bought these adorable Halloween cookie cutters on sale last year and have been wanting to try them out. The best thing for cookie cutters is, of course, sugar cookies.

    I used this recipe from This was the only vegan recipe I could find that didn’t call for vegetable shortening. The cookies have a great taste. They are buttery and slightly sweet. They’re very sturdy and would make a good foundation for some serious decorating, if you’re into that sort of thing. I did some lame decorating on a few of the ghosts then sprinkled cinnamon and sugar on the rest of them.

    They’re great little cookies but they made a gigantic mess of my kitchen! The powdered sugar explosion I had to clean up rivaled even the Great Chocolate Milk Spill of 2003. I then made another mess during the rolling and cutting phase. Sugar cookies are a lot work compared to drop cookies and, while they’re tasty and allow for fancy decorating, I personally much prefer their chocolate chip drop cookie cousins.

    Dough rolling & cookie cutting fiasco

    Cookies ready for the oven. I got 47 cookies from this recipe!

    The brown flecks are ground flax meal. That makes these healthy, right?

    Here are some of the cookies cooling after baking.

    I decorated a few of the ghosts with decorating gel I had leftover from Robbie’s birthday. I’m not big on decorating, can you tell?

  5. pumpkin chocolate chip cookies

    September 26, 2012 by Angie

    The theme for Week 39 of Reddit’s 52 Weeks of Baking is express an emotion. I went with love. These cookies are an expression of my love of pumpkin, fall, Halloween, and, of course, Robbie who requested that I make him something pumpkiny. Our friend Todd suggested this recipe from Epicurious with chocolate chips instead of raisins. It was very easy and pumpkiny and good. I got quite a few smaller cookies out of this recipe and, with a little help from our friends, we ate most of them the first day.

    It’s officially fall now so I decorated our apartment with our Halloween stuff.  Check out my new Frankenstein candle holder.

  6. chocolate chip cookies

    May 30, 2012 by Angie

    These cookies are fantastic!  Everyone loves them and nobody guesses that they’re vegan.

    The recipe is from Mattie at, who is also the creator of our favorite vegan chocolate brownies.  They have a complex flavor –  you can taste hints of the molasses and cinnamon and then there’s delicious chocolate chips in every bite.  The best part is that one batch yields a lot of cookies.  I got 29 this time.  I’m bringing two dozen to the ol’ library today to say “Happy Retirement!” to two of the best librarians ever.

  7. snickerdoodles

    April 12, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is Kids.  We’re allowed to interpret the theme pretty widely so I chose a recipe I liked to make when I was a kid.  I used to love to make sugar cookies with my mom and brother at Christmastime. I also remember making snickerdoodles at my friend’s house in 5th grade. I thought rolling the cookie dough balls in the cinnamon sugar was so fun. Snickerdoodles are still one of my favorite cookies – simple and fun to make like a sugar cookie but fluffy with a sweet cinnamony outside.

    Adapted from the My Favourite Snickerdoodles recipe from the blog Oh She Glows.


    1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
    1/2 cup Earth Balance margarine (one stick)
    2/3 cup sugar
    1 tsp pure vanilla extract
    1 tbsp unsweetened soy milk
    1 cup whole wheat flour
    1 cup all-purpose flour
    1/2 tsp cream of tartar
    1 tsp baking soda
    pinch of cinnamon
    For the cinnamon sugar: 1 1/2 tbsp sugar mixed with 1 1/2 tsp cinnamon


    1. Take the Earth Balance out of the fridge to get it to room temperature.

    2. Make a flax “egg” by mixing the ground flax with water in a small bowl.  Set aside to let it get goopy.

    3. Cream the Earth Balance, sugar, vanilla extract, and soy milk in a large bowl.

    4. Beat the flax egg into the Earth Balance mixture.

    5. In a separate small bowl whisk together both flours, baking soda, cream of tartar, and cinnamon.

    6. Add the dry ingredients to the wet ingredients and stir them together well.

    7. Use your hands to mix the dough together and form it into a ball.  Place the ball on some plastic wrap, flatten into a disc, and cover with the plastic wrap.  Let the dough chill in the refrigerator for an hour.

    8. Preheat the oven to 375 degrees. Grease two cookies sheets. Roll the dough into ping pong sized balls. I got 17 cookies out of my dough.

    9. Mix the sugar and cinnamon in a small bowl.  Roll each dough ball in the cinnamon sugar then place them spaced apart on the prepared cookie sheets.


    10. Use a fork to smoosh the balls. Bake the cookies for 10-12 minutes. Transfer to a wire rack to cool.

    These cookies are so tasty!  They’re soft and pillowy with just the right amount of crunch on top.  They’re not very sweet but the cinnamon sugar on the outside makes it just right.

  8. m&m cookies

    April 4, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is Rainbow.  I’m scared of using food coloring so I made M&M cookies.  I used this vegan chocolate chip cookie recipe and swapped the chocolate chips for colorful M&M’s.  Rainbow mission: accomplished.

    Cute Husband and I split a cookie for quality control purposes.  They’re really good!  The rest are going to my brother as part of his belated birthday package.  Happy Birthday, Bro!

  9. oatmeal chocolate chip cookies

    February 24, 2012 by Angie

    Our dear friends, Contessa, are getting married tomorrow! I made a double batch of these Oatmeal Chocolate Chip Cookies to add to their dessert buffet. These are the cookies that got me interested in vegan baking. They’re delicious and always a hit. I also made a double batch for our vegan guests at our wedding last year.

    Adapted from the Chewy Oatmeal Raisin Cookies recipe in Isa Chandra Moskowitz and Terry Hope Romero’s book Veganomican.


    1/2 c canola or safflower oil
    1/3 c maple syrup
    1/3 c unsweetened soy milk
    3/4 c light brown sugar
    1 tsp vanilla extract
    2 1/3 c whole wheat flour
    1/4 tsp baking soda
    1/2 tsp baking powder
    2 tsps ground cinnamon
    1/2 tsp ground nutmeg
    1/2 tsp salt
    2 c instant oats
    3/4 to 1 c Ghirardelli semi-sweet chocolate chips


    Beat the oil, maple syrup, soy milk, brown sugar, and vanilla in a large bowl until smooth.

    Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Using a hand mixer, beat just until a dough begins to form. Use a spoon to fold in the oats and chocolate chips.

    Preheat the oven to 350 degrees and oil two baking sheets or line with parchment paper.

    Make tablespoon-sized balls out of the dough. Space them apart on the prepared baking sheets.

    Flatten the cookies a little bit with the palms of your hands.

    Bake for 7 minutes. Take the baking sheets out and rotate them so that the sheet on the upper rack is now on the lower rack. Bake another 7-9 minutes until the cookies are lightly browned. The cookies spread some but not on the scale of most cookies.

    Let the cookies cool on their baking sheets for about 2 minutes then transfer to wire racks to cool completely.

  10. cashew butter blossoms

    February 23, 2012 by Angie

    For Week 8 of Reddit’s 52 Weeks of Baking: Candy Decoration, I tried a new recipe – cashew butter blossoms.  These are not vegan on account of the Hershey Kisses (which contain milk) but, they could be made vegan by substituting a vegan chocolate like a few Ghirardelli Semi-Sweet Chocolate Chips.

    Cashew Butter Blossoms

    Adapted from the New York Times.

    Yield: 2 dozen medium cookies


    1 c whole wheat flour
    3/4 c unbleached all-purpose flour
    1 tsp baking soda
    1/4 tsp baking powder
    1/2 tsp salt
    1/2 c Earth Balance
    1/2 c cashew butter
    1 tbs soy milk
    1/2 c sugar (plus a little more for rolling)
    1/2 c light brown sugar
    1 tbs tapioca flour + 3 tbs water (as a replacement for 1 egg)
    1 tsp vanilla extract
    24 Hershey Kisses, unwrapped
    vegetable oil to grease/parchment paper to line the baking sheets


    1.  Take a half cup stick of Earth Balance out of the fridge now to get it to room temperature.  In a small bowl, mix together the tapioca flour and water to create an “egg”.  Set aside.

    2.  In a medium-sized bowl, whisk together the flours, salt, and baking soda.

    3.  In a large bowl, cream the Earth Balance, cashew butter, soy milk, and sugars together with a hand mixer.  Beat in the tapioca “egg” and vanilla extract.

    4.  Add the flour mixture slowly in batches and beat until well blended.

    5.  Prepare the cookie sheet(s) by lining with parchment paper or lightly greasing with vegetable oil.

    6.  Preheat the oven to 375 degrees.

    7.  Roll the dough into one inch balls.  Roll the balls on a plate of sugar to cover.

    8.  Place the dough balls onto the cookie sheet, spaced about 2 inches apart.  Bake for about 7-9 minutes.  While the cookies are baking, unwrap 24 Hershey Kisses.  If you are using two baking sheets, take them out and rotate them so the one on the lower rack is now on the top.  Bake another 7-9 minutes.  You want the cookies to be mostly done before the next step so that the chocolate doesn’t burn.

    9.  Once the blossoms are puffy and slightly browned, remove them from the oven and place an unwrapped Hershey Kiss in the center of each cookie.  Press the Kiss down so that the dough cracks a little.  Continue to bake for 3-4 more minutes or until the cookies are golden brown and the Kisses are a little melty.

    10.  Let the cashew butter blossoms cool completely on a wire rack.

    Note: If you use a real egg or Ener-G Egg Replacer, you can omit the 1/4 tsp baking powder.  I added it because the tapioca flour doesn’t have as much leavening power as a real egg or Egg Replacer.

    These are quite fantastic!  I really, really, really like these cookies.  The tips of the Hershey Kisses burned a little but I couldn’t taste it at all.  They are soft like snickerdoodles and the melty chocolate kiss makes it a real treat!