Easy Vegan Gingerbread People

Happiest of holidays to you! Are you ready for some easy vegan gingerbread cookies and/or dog pics? Great! Keep reading.easy vegan gingerbread cookies kbaked

Finals are over which means it is BAKING SEASON (cue creepy Pillsbury dough-boy laugh). If I am ignoring your calls and texts and have seemingly disappeared into the abyss, assume it is because my hands are covered in (vegan) butter and cookie crumbs until further notice.

delicious easy vegan gingerbread

As much of a pessimistic Pauly as I can be, I really love the holidays. And the excuse to bake in excess is among the many reasons I relish this season (I also love being cozy, drinking copious amounts of hot chocolate, spending time with fam, and watching The Santa Claus and Home Alone 2).

Presently I’m watching Relationsheep (#Bravofan5ever) as I quickly type up this post. Then it’s back to cleaning, gift wrapping, and doing a bunch of work (non-school related) that I pushed onto the back burner until finals had ended.

delicious vegan gingerbread cookies

But I thought I’d take a pause from my grind to share these easy vegan gingerbread people. These literally took about 10 minutes to throw together, and an additional 8-10 to bake. They were almost too easy making them the perfect cookie to whip up last minute for a gathering, and/or the perfect treat to satisfy a random gingerbread craving (which, personally, I have on occasion).

gingerbread people easy vegan

If you’d like to dress them up with some icing, by all means do your thing. I’m currently digging them plain, paired with a wicked cup of cocoa or a alongside a cold brew iced coffee. Mmmm.

super simple vegan gingerbread

If you don’t want the fuss of rolling out cookie dough, you can certainly bake these in dough balls with a dusting of raw sugar. This is a delicious option and gives the cookies a yummy chewy tummy middle.

easy vegan gingerbread people

I hope you give these cookies a whirl and love them as much as I do! If you make them, tag me on Insta (@katherinebaker4). I’d love to see them IRL!

EASY Vegan gingerbread_

Many more posts coming your way this weekend/upcoming week! In the meantime, please enjoy this photo of my dog in a Mrs. Claus outfit her grandma bought her from Walgreens. Happiest of holidays to you!

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Easy Vegan Gingerbread People

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Servings: 8-10 people, depending on the size of your cookie cuter

Ingredients:

  • 1/2 cup softened vegan butter (I like Earth Balance baking sticks)
  • 1 tablespoon ground flax + 2 tablespoons water
  • 1/4 cup + 1 additional tablespoon molasses (note: these are molasse-y cookies, since I love the taste of molasses. If you want them a little less molasses-heavy, sub the additional tablespoon for water)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat baking flour (can sub additional all-purpose, if desired)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place flax and water in a small bowl and allow to thicken, at least 5 minutes.
  3. Meanwhile, cream together softened butter and brown sugar using an electric mixer or stand mixer until light and fluffy. Add molasses and flax egg and mix again.
  4. Combine flours, baking soda, spices, and salt in a medium bowl. Whisk together.
  5. Fold dry ingredients into wet until just combined. Form dough into a ball and refrigerate for at least 30 minutes for ease of rolling (optional, but highly recommended; you can also pop it in the freezer for 5-10 minutes if you’re short on time).
  6. Roll out dough and cut with cookie cutters as desired. Place shapes on a lined baking sheet. For non-shaped cookies, you can also roll dough into balls, sprinkle with raw sugar, and place onto a lined baking sheet.
  7. Bake 8-10 minutes until just golden. Allow to cool before eating or icing.
  8. Enjoy!

PS – If you want more gingerbread goodness, try this yummy Nutty Gingerbread Granola!

Vegan Levain Bakery Chocolate Chip Cookies

I did the damn thing! I made a vegan Levain Bakery Chocolate Chip Cookie! Yippee!

Vegan Cookie Levain Bakery Style Chocolate Chip Yum

I have spent time living on the Upper West Side of New York City, and UWSers and tourists alike are all familiar with the famous Levain Bakery.

Vegan Cookies Delicious Dough Levain Style

They have these ginormous, cookies that are unbelievable delicious, with a perfectly crisp exterior, and a gooey almost underbaked center.

Vegan Cookie Levain Bakery Style Chocolate Chip

I remember my first Levain Bakery experience. My mom was visiting me while I was at NYU and I had heard of this place called Peacefood on the Upper West Side (yup, before they had a downtown location!) that I really wanted to try. So I dragged her from the East Village to the Upper West and we had a delightful lunch at Peacefood. I got the Asian Greens salad and Chickpea fries (still two of my favs on the menu). And then I said, “hey, since we’re over here, we should go to this famous cookie bakery.” And she agreed.

Vegan Cookie Dough Scoop

We got one chocolate chip walnut, and one double chocolate. The OG stood out to me. It was almost like the double chocolate was so chocolately it didn’t let the other elements of the cookie shine. Anyways, I digress, that cookie stayed in my mind for a very long time.

Cookie Dough Vegan

Back in my NYU days, I rarely trekked up to the UWS, but during my MS at Columbia, I ended up reluctantly relocating there. And I ended up loving it. To this day, it is still one of my favorite neighborhoods in NYC.

Cookies Vegan Levain Bakery

But since my NYU days, I have gone vegan. Which means my options at Levain bakery include their whole wheat raisin walnut rolls (which TBH ARE SO GOOD), and a few other bread products.

Delicious Vegan Levain Style Bakery Cookies

So here we are. I veganized the Levain Bakery Cookie. And I’m pumped about it.

Vegan Levain Style Bakery Cookies Delicious

These vegan Levain Bakery style chocolate chip cookies are delicious. Full of chocolate chips and whole chunks of walnuts, they are a texture junkie’s dream. They also have that gooey middle thing going on in the best way possible. Paired with a glass of almond milk these are utter perfection. Now let’s get on to how I did the damn thing.

Vegan Levain Bakery Cookies

After doing some research online, I decided to play around and give them a whirl. A common characteristic I noticed in copycat Levain recipes was the use of cold butter. If you’re a baker, you know that typically cookies are made with room temperature butter. Yet all Levain cookies had this in common, so I went with it.

Vegan Cookie Dough Scoop on Baking SHeet

I also used half cake flour and half all-purpose. You can use all AP if you want. I also tried half bread flour with a pretty good result. Do you, honey. Use what ya got (with varied results).

Vegan LEvain Bakery Style Cookies

I highly reccomend chilling the dough before baking. I think it helps them maintain that gooey middle quite a bit. If you’re low on time, pop them in the freezer for a bit.

Levain Bakery Style Vegan Cookies

Anyways, these are wonderful plant-based nuggets of joy and I really hope you make these vegan Levain Bakery Chocolate Chip Cookies! If you do, please let me know! Gimme an @ on InstaGimme an @ on Insta or comment on this post. I love to see when people make my recipes!

Vegan Levain Bakery Chocolate Chip Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: 10 giant cookies

Ingredients:

  • 1 cup cold vegan butter (I used Earth Balance baking sticks)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour (can sub additional all-purpose)
  • 2 tablespoons ground flax
  • 1/2 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup water or unsweetened non-dairy milk
  • 2 cups semisweet non-dairy chocolate chips (I used Trader Joe’s)
  • 2 cups whole untoasted walnuts

Method:

  1. Cube butter and place in a bowl. Add sugars and beat using an electric mixer on low speed for about 3-4 minutes until creamy.
  2. Meanwhile, combine all dry ingredients in a separate bowl and whisk together well.
  3. Add half of flour mixture and water or non-dairy milk to butter and mix by hand with a spatula or wooden spoon. Mix until just barely combined.
  4. Add remaining flour mixture and water and repeat.
  5. Stir in chocolate chips and walnuts.
  6. Using an ice-cream scooper, scoop dough onto a silicone mat or parchment paper-lined baking sheet, with a generous amount of space between each.
  7. Place cookies in the refrigerator for 40 minutes to an hour until dough is chilled. This will help the cookies maintain their shape in the oven, and give you that gooey gooey middle. If you’re short on time, pop in the freezer for 10-15 minutes.
  8. Preheat oven to 400 degrees F.
  9. Remove cookie dough balls from the refrigerator/freezer and place directly in hot oven.
  10. Bake for 10-12 minutes until just brown on the outside, but still gooey on the inside.
  11. Allow cookies to cool on the baking sheet for at least 15 minutes. This is essential! They must have time to firm up before transferring to a cooling rack.
  12. Enjoy with almond milk. 🙂

Vegan Samoas (Caramel DeLites) with Date Caramel

Girl Scout Cookies.

Yummy Vegan Caramel Delites (Samoas) with Date Caramel

Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.

Delicious Vegan Samoas with Date Caramel

Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.

Vegan Samoas with Date Caramel

Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.

Vegan Date Caramel

But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.

Vegan Caramel Delites with Date Caramel

Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.

Amazing Vegan Samoas with Date Caramel

So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.

Vegan Caramel Delites (Samoas) w: Date Caramel

So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.

Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.

#bless up, Girl Scouts:

Vegan Samoas (Caramel DeLights) with Date Caramel

Prep Time: 30 minutes
Cook Time: 20 minutes, and at least 20 additional minutes or refrigeration
Servings: 12 cookies

Ingredients:

Shortbread Cookies:

  • 1/4 cup vegan butter (I like Earth Balance baking sticks)
  • 1/4 cup coconut oil, melted (can sub additional vegan butter)
  • 3/4th cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cup whole-wheat pastry flour (can sub additional AP flour)
  • dash of salt

Date Caramel Coconut Layer:

  • 8 ounces pitted dates (roughly 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional, adds richness)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut

Alternatively, you can sub one batch of this Coconut Milk Caramel
Chocolate:

  • 1 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil (optional)

Method:

  • Preheat oven to 350F.
  • In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
  • Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
  • Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
  • Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
  • Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
  • Remove cookies from oven and allow to cool.
  • Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
  • Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
  • Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
  • Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
  • Enjoy!

Single Serve Vegan Chocolate Chip Cookies

Hello again friends.baker_katherine_chocolate_chip_single_serve_vegan-1

I know, I know. I disappeared again. And I’m not going to make any excuses. I was busy doing what you do in your 20s: making mistakes, enduring set-backs, moving multiple times, and coming out stronger and more certain of who I am and who I want to be.

I also spent time writing a bunch more for Spoon University (check it out here), but after some soul searching and debating and squandering self-doubt, have decided to make my way back to blogging.

baker_katherine_chocolate_chip_single_serve_vegan_dip_vertical

And after decided to come back to blogging, I spent a considerable amount of time debating starting a new blog or re-starting kbaked for like the 4th time. I ultimately decided on the later, but am planning to give it a serious lift in style, layout, and quality.

All while eating cookies, of course.

I love chocolate chip (oatmeal) cookies. I mean, do you know someone who doesn’t? If you do please let me know; I’d legitimately be interested in interviewing them. Send me their contact info ASAP.

baker_katherine_chocolate_chip_single_serve_vegan_air

Back to cookies: one of my favorite things to make because 1) They don’t take very long, and 2) Holy moly, delicious!

But when you live alone, sometimes you just want one or two. Because if you have a dozen, you most likely eat a dozen. And then you feel icky and out of balance. At least, if you’re me.baker_katherine_chocolate_chip_single_serve_vegan_air_2

That’s why single serve cookie recipes are important to keep in your arsenal. The oatmeal is  hypothetically optional, but highly preferable, in my opinion.

I hope you enjoy this recipe, and my promise to blog more frequently in the coming months. It’s my goal to improve my content, layout, and start blogging about more than just recipes, but also nutrition, health, and life.

I hope you enjoy!

Single Serve Vegan Chocolate Chip Cookiesbaker_katherine_chocolate_chip_single_serve_vegan-1

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1

Ingredients

  • 1 1/2 tablespoon non-dairy butter or coconut oil or nut butter or neutral oil like canola
  • 2 1/2 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract optional
  • 1/3 cup all purpose whole wheat oat flour or any combination thereof
  • 2 tablespoon rolled oats optional or substitute addition flour
  • 1/2 teaspoon chia seeds optional
  • 1/8 teaspoon baking soda
  • 1 tablespoon water or milk add more if dough appears too dry
  • Dash salt
  • 1/4 cup chocolate chips

Method:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine all ingredients and mix until just combined.
  3. Roll dough into two medium or one large cookie dough ball and place on an ungreased baking sheet.
  4. Bake for 8-12 minutes until the edges begin to turn golden brown and cookie becomes fragrant.

Recipe also shared on Spoon University

Check out some more noms on a link share on runningwithspoons.com!

Almond Plum Thumbprint Cookies

Cookies equal thumbs up, at least in my book. And thumbs-up make me want thumbprints, which is a wildy appropriate cookie equivalent to match the motion I instinctively make when someone mentions cookies. So why not make Thumb Print cookies and give those the thumbs up. Am I getting too meta over here?

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Moving on. I should stop playing puns and starting playing some seriously perfect cookies. I would categorize these cookies as breakfast or tea cookies. Not too sweet, filling and substantial, and satisfying without a crazy sugar buzz or gross feeling post-consumption.

Almond Plum Thumbprint Cookies. Vegan and Gluten Free. made with CA Dried Plums

These are super easy to make and come together quite quickly. The almond flour give them a hearty texture and lots of nutty flavor to pair nicely with the California Dried Plum filling.

California Dried Plums Almond Thumbprint Cookies. Vegan & Gluten-free

I used California Dried plums as a healthier substitute for overly-sugary jelly or jam. I honestly really love plums, and not only do they provide a wonderful plum flavor, they also bring a lovely natural sweetness to dishes as well as a nutritional boost. One serving (about 4-5 plums) provides 3 grams of fiber, a healthy dose of potassium, magnesium and more vitamin K than any other fresh or dried fruit. Got that? K great. Lol that was a terrible pun.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Fun fact, California Dried plums have also recently been shown to support healthy bones and preventing osteoporosis. I actually care about this sort of stuff because as you may or may not know, I have osteoarthritis like that of an old woman. Shout out to good shoes and physical therapy for making my daily life tolerable, but I must say I’m doing all I can to strive for good bone health, making CA Dried Plums the perfect addition to my diet.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

These are super easy to make and come together quite quickly. The almond flour give them a hearty texture and lots of nutty flavor to pair nicely with the naturally sweet filling.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Prep Time: 10 minutes
Bake Time: 10-12 minutes
Level: easy

makes 12 small thumbprint cookies, easily doubled

Ingredients:

  • 1 cup almond butter (can sub other nut butter)
  • 3/4 cup brown sugar
  • 1 cup oat flour (can make by processing rolled oats in a food processor or blender)
  • 1 cup almond meal
  • 1 tablespoon ground flax seed or chia seeds + 2 tablespoons almond or soy milk
  • 1/2 teaspoon salt
  • 1/2 cup dried California Dried plums
  • 1/4 cup dried cherries (optional)
  • 1 teaspoon water

Directions:

1. Preheat oven to 350 F. In a small dish combine ground chia or flax seed with soy or almond milk and set aside.

2. In a large bowl, combine nut butter and brown sugar and mix until well combine. Add oat flour, almond meal, salt, and flax and soy milk mixture. Mix well. If mixture is still dry, add an additional tablespoon of nondairy milk.

3. For best results, allow dough to chill int he refrigerator or freezer until cold.

4. Meanwhile, in a food processor or blender, combine dried California plums, dried cherries, and water. Puree until well combine until a smooth jelly-like consistency is achieved.

5. Removed chilled dough from refrigerators and roll into 1″ inch balls. Place on an ungreased cookie sheet, at least 1 inch apart. Press a small, round indentation with your thumb in the center of each cookie. Fill each indentation with a small scoop of California plum mixture (about 1 teaspoon). Place in the oven for 10-12 minutes until lightly browned. Allow to cool and enjoy. 🙂 Thumbs up, and cookies to the face!

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

For more scrumptious recipes made with California Dried Plums, click around below:

Vegan Carrot Cake Breakfast Cookies

Carrot cake is one of my favorite desserts. While I tend to be a chocolate-lover, I will stray from the norm for carrot cake.  It’s all about the textures, baby.

Carrot Cake Cookies! Easy, vegan and gluten free

It is my goal to create the best carrot cake-themed desserts ever in the near future. I like applying the flavor profile to other sweet treats, including granola and these cookies. I’m just getting started and feel more inspired than ever to conquer the carrot cake world. Stay tuned. Just like I’m currently staying tuned to this new season of Real Housewives of NYC. Gosh I’m happy Bethenney is back.

Carrot Cake Cookies ! Easy, vegan and gluten free

Back to carrot cake creations: I decided I wanted a slightly healthier tasting way to get a mini carrot cake fix early in the morning without feeling too sugared up. I wanted something that felt substantial and hearty, instead of like eating fluff. So I made Carrot Cake Breakfast Cookies to grab for quick mid-morning or afternoon snack attacks. They’re awesome. Much like my dog. Hey, did you know I have a dog? I do.

Carrot Cake Cookies Vegan

These babies are slightly sweet, but full of nuts, carrots, raisins and whole grain goodness (go oats!) so they satisfy what I love about the taste and texture of carrot cake but give me a lil energy boost for the day. They’re the perfect breakfast or snack cookie and pretty darn good for ya as far as cookies go.

Carrot Cake Cookies Vegan Gluten Free

Plus, they’re healthy enough to be a respectable breakfast option. And I like excuses to eat cookies for breakfast. Hope you do too; enjoy these cookies and have a happy day. 🙂

Ingredients:

  • 2 cups oat flour
  • 1 tablespoon flax
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar or maple syrup
  • 1/2 cup apple sauce
  • 1 cup grated carrots
  • 1/2 cup almond milk
  • 1/4 cup raisins
  • 1/4 cup shredded coconuts
  • 1/4 cup walnuts or pecans (optional)

Directions:

1. Preheat oven to 350 F. In a large bowl, mix flour, flax, baking soda, and salt.

2. Melt coconut oil in microwave for 30-45 seconds. Add brown sugar or maple syrup and mix. Add wet mixture to dry. Mix gently.

3.Grate in carrots, add applesauce and almond milk and mix fold wet and dry ingredients together.

4. Add raisins, coconut shreds and walnuts and stir. Shape dough into 1″ inch balls and space about 1-inch apart on an ungreased baking sheet. Bake for 10-15 minutes until lightly golden brown and fragrant.

Vegan Triple Coconut Cookies with Chocolate Chunks

I feel as if kbaked has had a bit of a cookie lag recently. Like, I haven’t posted a cookie recipe since nearly two months ago when I made these Easy Vegan Oatmeal Raisin Cookies. Da fucks is up with the lack of cookies, amiright?

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

For some reason, I’ve been on a kick of putting up more “real food” on my blog. You know, like this Simple Lemon Pasta, Hummus Barley Bowl with Sweet Potatoes, Kale & Chickpeas, this DANK Black Bean Black Rice Beet Burger, or this Broccoli Parmesan Pasta, etc etc. Just more lunch and dinner stuff. This has been fun and awesome and I really enjoy doing this posts, as they show a snapshot of things I like to eat and realistically make on a daily basis. I hope you’ve enjoyed them as much as my tummy has! #nomnom

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

So that’s part of the reason for the cookie lag. I suppose the other part is that I have been insanely busy the last like, 7 weeks or so. Between starting a new job at Trader Joe’s (which I <3), volunteering, writing for Spoon, doing some freelance work, and grad school applications and admissions tests, I have not been baking up as many cookies!

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked yum

I decided that had to change. The idea of Triple Coconut Cookies has been floating around in my head for a few days. How are these “triple” you ask? Coconut oil, coconut chips, and coconut flour. If you use coconut milk as your non-diary milk of choice, I suppose you could even consider then Quadruple Coconut Cookies. What a mouthful. Of yum.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked #cookies !

I added chocolate to this conception of Triple Coconut because in my humble opinion chocolate makes almost everything better. And also tastes #awesome with coconut. These cookies are loosely based off an ANCIENT post of mine, these Almond Joy Cookies I made way back when kbaked.com was in its wee infant stage.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

It’s always fun for me to look back at how much my blog and I have changed since we started off. Young adulthood or adolescent-hood or w/e has been a journey inside the kitchen and out, and it’s been oh-so-fun to document tidbits of my life on my blog.

Vegan Triple Coconut Cookies Chocolate Chunks

These cookies are a thank you from me to you for staying tuned. They are full of coconut flavor, and have an interesting, heartier texture from the coconut flour than your average cookie. If you want ’em a lil lighter and fluffier, sub a bit of the coconut flour for more oat. And don’t be afraid to add more coconut chips or shreds and/or chocolate if you desire. I encourage this, because I think there’s always more room for texture/crunch/chocolate/coconut in cookies and/or on top of ice cream.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked 2

Enjoy des babies. Eat as many as you like and share with all your friends, because they are vegan, gluten-free, and tree-nut free. HooRay! Cookies for all. Go coconutZ. #terriblepunintended

Prep Time: 15 minutes
Bake Time: 15 minutes
Level: easy

makes about 18 cookies
Ingredients:

  • 3/4 cup coconut oil, melted
  • 1 cup sugar
  • 1 cup almond milk or coconut milk
  • 1 tablespoon ground flax seeds or chia seeds
  • 1 cup coconut flour
  • 1 1/2 cup oat flour (can sub whole-wheat pastry flour, and/or regular flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut chips or shredded coconut (I used Trader Joe’s Coconut Chips)
  • 3/4 cup dark chocolate chunks or chips

Directions:

1. Preheat oven to 350 degrees. In a large bowl, melt coconut oil until it just turns to liquid; this usually takes about 30-60 seconds in the microwave.

Vegan Triple Coconut Cookies Chocolate Chunks ingredients

2. Add sugar to coconut oil and mix. In a separate bowl or cup, combine almond/coconut milk and flax/chia and allow to sit.

Vegan Triple Coconut Cookies Chocolate Chunks 2

3. In a medium bowl, combine flours, baking soda and salt. Mix well.

4. Add flour mixture to coconut oil mixture. Mix gently until just combined. Add almond/coconut milk and mix again. If the dough feels loose and runny, place in the fridge to allow to set and harden a bit for about 5 minutes.

Vegan Triple Coconut Cookies Chocolate Chunks 3

5. Roll cookie dough into 1-inch balls and place on an ungreased baking sheet, spacing about 1-2 inches apart. Place in the oven until lightly browned and puffed, about 12-15 minutes. Enjoy~!

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

30 Surprisingly Vegan Foods [Via Spoon University]

As you probably know, I write for Spoon University as a national contributor.

I LOVE IT. Anyways, I don’t always share my Spoon stuff on my blog (if you want more Spoon, I usually do archive my pieces under the “Published” tab), but I really think this is a fun quick piece on 30 Foods that Surprisingly Vegan. You can read the piece published on Spoon here, or you can poke around below. Enjoy !

ALSO – For 103 Thanksgiving Recipe Round-Up I helped put together, click here!!!

1. Oreos

Photo courtesy of wikipedia.com

Photo courtesy of wikipedia.com

America’s Favorite Cookie is vegan-friendly!

2. Duncan Hines Creamy Home-Style Frosting

Photo courtesy of duncan-hines.com

Photo courtesy of duncanhines.com

The Home-Style Butter Cream, Caramel, Classic Chocolate, Vanilla, Coconut Pecan, Dark Chocolate Fudge, Lemon Supreme and Strawberry Cream varieties are all vegan. Cheers to vegan buttercream! Now hand us the spoon.

3. Duncan Hines Cake Mixes:

Photo courtesy of duncanhines.com

Photo courtesy of duncanhines.com

In Classic Carrot, Moist Deluxe Butter Golden, Classic Yellow, Dark Chocolate Fudge, Devil’s Food, Fudge Marble, German Chocolate, Red Velvet, Swiss chocolate, Coconut Supreme, Lemon Supreme, Pineapple Supreme AND Strawberry Supreme all contain no dairy or eggs. Some people may get finicky about food dye sources, but for most, all of the above are vegan-friendly. Swap out the eggs and butter/oil for a can of soda or sparkling water and you’ve got yourself the fluffiest vegan cake you could ever want.

4. Jell-O Instant Pudding Mix

Photo courtesy of jello.com

Photo courtesy of jello.com

Vanilla, Chocolate, Lemon, Pistachio, and Banana Creame are all vegan! Add your favorite non-dairy milk and you’re good to go.

5. Smucker’s Marshmallow Ice Cream Topping

Screen Shot 2014-11-09 at 11.11.40 PM

Photo courtesy of smuckers.com

As marshmallows contain gelatin (made from cow hooves), lots of vegans pass them up. But now vegans can rejoice – Smucker’s has made a gelatin-free version AKA vegan marshmallow fix is possible.

6. Taco Bell’s Bean Burrito (minus the cheese)

Photo courtesy of tacobell.com

Photo courtesy of tacobell.com

No lard in these beans, bitches!

7. Taco Bell’s Cinnamon Twists

Photo courtesy of tacobell.com

Photo courtesy of tacobell.com

For after the lard-free burrito.

8. Hershey’s Chocolate Syrup

Photo courtesy of hersheys.com

Photo courtesy of hersheys.com

For your soy milk, almond milk and non-dairy ice cream delight.

9. Chipotle Sofritas

Photo by ABC News

Photo by ABC News

Which honestly everyone should try.

10. Betty Crocker’s Bac-O’s Bacon Flavor Bits

Photo courtesy of bettycrocker.com

Photo courtesy of bettycrocker.com

We’re not sure if this is something to celebrate or be very, very afraid of.

11. Pillsbury Crescent Rolls

Photo courtesy of pillsbury.com

Photo courtesy of pillsbury.com

Ahh, the buttery taste of vegetable oils.

12. Ritz Crackers

Photo courtesy of ritzcrackers.com

Photo courtesy of ritzcrackers.com

Another food that prides itself on butter flavor, yet has none. Pass us a sleeve with some soy cheese, please!

13. Unfrosted Pop-Tarts

Photo courtesy of kelloggs.com

Photo courtesy of kelloggs.com

In Brown Sugar, Blueberry and Strawberry. Because Pop-Tarts are important.

14. Pepperidge Farm Puff Pastry Sheets

Photo courtesy of puffpastry.com

Photo courtesy of puffpastry.com

A great shortcut to a delicious vegan dessert or appetizer.

15. Lindt Excellence Cocoa Bars in 70%, 85% and 90%

Photo courtesy of lindt.com

Photo courtesy of lindt.com

Chocoholics rejoice.

16. Famous Amos Sandwich Cookies

Photo courtesy of walgreens.com

Photo courtesy of walgreens.com

In Chocolate, Oatmeal Macaroon, Peanut Butter and Vanilla.

17. Goya Flan

Photo courtesy of amazon.com

Photo courtesy of amazon.com

Yeah, another thing we’re not going to try to explain.

18. Nutter Butters

Photo courtesy of walgreens.com

Photo courtesy of walgreens.com

Hollerrrr.

19. Nature Valley Crunchy Granola Bars

Photo courtesy of naturevalley.com

Photo courtesy of naturevalley.com

In Apple Crisp, Cinnamon, Peanut Butter, Pean Crunch, Roasted Almond AND Maple Brown Sugar. We are so darn excited it hurts. Bring on the crumbs!

20. Nabisco Original Graham Crackers

Photo courtesy of amazon.com

Photo courtesy of amazon.com

We suggest you pair these with some of that chocolate frosting mentioned above. #yum

21. Krispy Kreme Fruit Pies

krispy-kreme-cherry-pie1

Photo courtesy of vegincowcountry.wordpress.com

In Apple, Cherry and Peach. PIE ME.

22. Thomas’s New York Style Bagels

Photo courtesy of thomasbreads.com

Photo courtesy of thomasbreads.com

In Blueberry, Cinnamon Swirl, Everything and Plain. Because carbs. And tofu cream cheese.

23. Super Pretzel Baked Soft Pretzel

Photo courtesy of superpretzel.com

Photo courtesy of superpretzel.com

Glorious, glorious salty carbs.

24. Chocolate Chip Teddy Grahams

Photo courtesy of target.com

Photo courtesy of target.com

Delicious and vegan. And so darn cute we can BEARly stand it.

25. DQ Star Kiss Bar

Photo courtesy of dqonmarket.com

Photo courtesy of dqonmarket.com

A non-dairy ice cream bar at Dairy Queen. Paradoxical, but we dig it.

26. Sara Lee’s Frozen Pies

Photo courtesy of saraleedesserts.com

Photo courtesy of saraleedesserts.com

In Cherry and Apple. We’ll take both.

22. Mast Brother’s Chocolate

Photo courtesy of mastbrothers.com

Photo courtesy of mastbrothers.com

No dairy in most varieties. WIN. WIN. WIN.

27. Trader Joe’s Speculoos Cookies

Photo courtesy of traderjoes.com

Photo courtesy of traderjoes.com

Spicy sweet perfection. Pro tip: dip in almond butter.

28. Trader Joe’s Pound Plus Chocolate Bars

Photo courtesy of sweets.seriouseats.com

Photo courtesy of sweets.seriouseats.com

Dark Chocolate, 72% Dark Chocolate and Bittersweet with Almonds. We love you Trader Joe’s.

29. Trader Joe’s Soft-Baked Snickerdoodles

Photo courtesy of amazon.com

Photo courtesy of amazon.com

Again, we love you Trader Joe’s.

30. Ghiradelli Double Chocolate Brownie Mix

Photo courtesy of ghiradelli.com

Photo courtesy of ghiradelli.com

Just sub an egg substitute like a tablespoon chia seeds and some almond milk or a few tablespoons of apple sauce and you’re seconds away from gooey vegan brownies.

Peanut Butter Graham-Bams [Peanut Butter Graham Cookies]

Sometimes I like to name my creations. Don’t ask me how I came up with Graham-Bam, it just came to me while I was making and eating these delicious little babies. It seemed fitting for the excitement and happiness that went into making/eating them, so Graham-Bams it was.

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I came up with the idea because I love love love peanut butter on graham crackers as a snack. I have since I was little. It’s just the perfect combination of carby crunchy sweetness with smooth peanut butter goodness on top. Ugh. Perfection.
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So then it hit me that it was possible and definitely the best idea ever to grind up some graham crackers into a flour using a food processor. I mean, why the hell not? It adds a great texture and sweetness, and that distinct graham-y flavor we all know and love so much. MmmmMmMmMmm. I added some oat flour to give them a little more bounce and fluffiness, and the rest is history.
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I’d like to take a moment to clarify that I do, indeed, drink almond milk out of mason jars and that I didn’t just do it for the photos. I went to NYU after all. What do you expect? #hip. Back to the cookies, these babies are soft, fluffy little nuggets of joy with a strong peanut-butter-graham-and-flavor. Exactly what I wanted. Simple and delicious. I almost added chocolate chips at the end, but then opted to not. You could if you want. It would be a great idea. But sometimes, just sometimes, I want a straight up softy peanut butter cookie with the criss-cross hatch marks like I had when I was growing up. And if you’ve read my blog or have known me for more than a week, you know I’m a sucker for nostalgia.
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So this morning, I whipped these up. They are fast. They are easy. They are one-bowl and require no fancy equipment or ingredients. Aka cookies go from non-eexistent to fresh out of the oven / into your face while still all warm and gooey in less than 40 minutes. Which is sometimes, in a complicated world, the most perfect thing you could ask for.
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If you love peanut butter and graham crackers as much as I do, you need to make these. If you don’t yet love it as much as I do, you need to make these so I can change your mind about one of the world’s most perfect pairings. Happy eating!

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Ingredients:

  • 1 cup peanut butter
  • 1 cup graham cracker flour (made from approximately a sleeve and a half of graham crackers in food processor)
  • 3/4 cup rolled oats (or 3/4 cup oat flour)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup almond milk
  • 1/2 teaspoon vinegar
  • granulated sugar for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, place almond milk + vinegar together and allow to sit/curdle for at least 10 minutes. This is your pseduo-buttermilk.

2. In a food processor, break up about a sleeve and a half of graham crackers and pulse until a flour forms. You may need to push down crackers/mix with a spoon halfway through. Place in a large bowl, measure one cup, and set aside.

3. If you don’t have oat flour, make some using rolled oats. Place in food processor and pulse until a flour forms. Measure 3/4 cup and add to graham flour.

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4. Add baking soda, salt, brown sugar, peanut butter and almond milk + vinegar mixture. Mix until a cookie-dough like dough forms. It may be a tad bit sticky. If it is, add a dash more oat or graham or regular flour.

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5. Scoop small balls (approximately one inch in diameter) onto an ungreased baking sheet. Press a cross-hatch pattern into each cookie using the back of a fork.

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6. Pop into the oven and back for 8-10 minutes, or until slightly browned around the edges and puffy. Allow to cool slightly before trying to eat. If they are too hot your impatience will be a hot beautiful mess in front of you:

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7. Sprinkle with granulated sugar if desired. EAT!!

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My Favorite Basic Chocolate Chip and Double Chocolate Cookie Recipes (22 years in the making)

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Greetings friends! Sorry I’ve taken a mini-hiatus from blogging. With a sick family member (yes my dog niece is family) and flying back to New York to start the moving process, and then Southwest loosing alllll of my luggage, blogging has been something I’ve wanted to do but haven’t had the time to. Anyways, I actually wrote this post and took these photos last week while in Wisconsin, but didn’t get to put it all together ~~ until now!

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So here you have it: my chocolate chip cookie recipe that after 22+ years of experimenting I have contoured to my exact liking. These are my favorite simple chocolate chip cookies. They may not be your favorite. Everyone looks for different things in a cookie. But to me, these are wonderful. Chewy but not mushy. They have a lot of texture and a lovely simple flavor. I’ve also included alterations to make them vegan, as well as a double-chocolate option.

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I’ve been making chocolate chip cookies for a very, very, very long time. I don’t mean to age myself, but I started baking when I started babbling aka like 22 years ago, back in the days where all phones had curly cords and the radio bumped things like Ace of Bace and children all knew what a VHS was. Ahh, the early 90s.

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Another fond memory of mine is making cookies. It was one of the first things I can recall baking. I just remember making them over and over. Sometimes with my grandma, sometimes with my sister on rainy summer afternoons, and sometimes just by myself. I’m not sure how many fistfuls of cookies I’ve consumed since I started crafting the chocolate chip cookie , but I have experimented extensively with recipes and have honed the following as my favorite basic chocolate chip cookie recipe.

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Because no matter how many fancy desserts and trendy, sophisticated health food things I like to eat, there is simply nothing as blissful and comforting as an ooey gooey home-baked chocolate chip cookie.

These are super-moist and have a delightful mouthfeel. Not too chewy, but also not firm. Substantial enough to give way without much effort, but not so gooey they fall apart. The half whole wheat flour was once an attempt to make these “healthier” but ended up being a staple because it helps create this desirable texture. Also I like chewiness. These are definably not crispy. Crispy cookies have their time and place, but if you ask me, not in this situation. #thesituation #mike #jerseryshore #whatamiwritingnow

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I use chocolate chunks and/or diced up chocolate bars instead of chocolate chips because I think it creates a more interesting texture dynamic and overall mouthfeel. If you want to make a double chocolate cookie, that recipe is also below. Enjoy!

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Prep Time: 30 minutes
Bake Time: 15 minutes
Level: Easy

Ingredients For Basic Chocolate Chip Cookie:

  • 1/2 cup (1 stick) unsalted butter [vegan: non-dairy butter or coconut butter] softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg [vegan: 1 tablespoon chia seeds + 2 tablespoons nondairy milk]
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1 teaspoon baking soda
  • dash salt
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup walnuts or pecans (or other nuts, may also be omitted)

Ingredients for Double Chocolate Cookie:

  • 1/2 cup (1 stick) unsalted butter [vegan: non-dairy butter or coconut butter] softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 oz baker’s chocolate or 1/3 cup chocolate chips, chopped, melted, and cooled to room temperature
  • 1 egg [vegan: 1 tablespoon chia seeds + 2 tablespoons nondairy milk]
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk or nondairy milk (I use almond)
  • 1 teaspoon baking soda
  • dash salt
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup walnuts (or other nuts, may also be omitted)

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl or stand mixer, cream softened (room temperature) butter or Earth balance non-diary spread or coconut oil until fluffy. This should take a bout a minute. If making double chocolate variation, chop baker’s chocolate or chocolate chips and place in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each increment. Should take about 90 seconds total. Set aside and allow to cool a bit. 

3. Gradually add both sugars and continue to cream until light and fluffy, another 3-4 minutes. Stop and scrape down the sides of the bowl with a spatula occasionally.

4. Add egg or chia egg and continue to mix until fully incorporated. If making double chocolate variation, add melted chocolate. 

5. In a separate bowl, combine flours, baking soda, and salt. Whisk together until well combined and aerated. If you are making double chocolate, add the cocoa powder here.

6. Put down your source of electric mixing and grab a spatula. With as few strokes as possible, add flour and oats and mix until just combined. I do not trust a machine to do the delicate work of my hands as I do not want the gluten to develop and become tough. I like chewy cookies, so to me this is a small step that yields better results. If making double chocolate variety, add 2-3 tablespoons liquid. Cocoa is a drying agen, so you’ll need this to retain moisture.

7. Add oats (if making regular cookies), chocolate chunks and nuts and mix again until just combined.

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8. Use a small ice cream scoop to scoop dough out of the bowl onto an ungreased baking sheet. I use parchment paper for best results/minimal clean up/less burning on the bottom.

9. Lift up tray, drop it onto counter or table. This is loud and may cause dogs to give you concerned looks. But it also helps the dough spread out nicely on the pan so each cookie bakes more evenly.

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10. Pop cookie dough filled baking sheets into the freezer for 10-15 minutes. This also helps all the dough be at the same temperature and bake more evenly.

11. Place baking sheets in the oven on a middle wrack and back for 8-10 minutes until just golden and still slightly gooey. They will carry-over bake a little as they cool.

12. Allow the cookies to cool for a few minutes on the sheet before transferring them to a cooling wrack. Allow to cool or enjoy warm and gooey. I like the word gooey.

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