Snowball & Thumbprint Cookies

Finally! My first Christmas cookie post of the season. I blame my being late to the cookie party on being sick for the past few weeks. Yes, weeks. Some terrible, awful got the best of Scott and I (which I am still not completely rid of) and it has inhibited me from consuming the typical amount of sugar I would have by this time in December. Despite the mound of citrus and vegetables I have been consuming alongside detoxifying juices and vitamins galore, this cold has stuck. So I finally broke down and just baked some cookies. 

Struggling to come up with the perfect thumbprint cookie dough (you know, a buttery, shortbread-like but still moist cookie that melts in your mouth) it dawned on me that I was trying to find a dough that reminded me of another favorite Christmas cookie of mine, snowballs. So I had a crazy thought, and took my snowball cookie dough and turned it into thumbprints! Holy moly guys did I strike gold with this one. I simply made the same cookie dough recipe side by side in two different bowls, one for snowballs and one for thumbprints. For the thumbprints I wanted the cookie to be slightly less dense than the snowball - and have a more rustic, nutty flavor - so I changed up the flours and decreased the overall amount of flour by a quarter cup. These cookies turned out INCREDIBLE. Better than I had imagined, and exactly what I was looking for in my thumbprints. The snowballs melt in your mouth and have the perfect level of sweetness. The thumbprints similarly melt in your mouth with a nutty, buttery shortbread like flavor paired with my two favorite preserves (raspberry and apricot). These will knock the socks off of anyone at your next cookie swap party, or holiday family gathering, or your own darn self seated on the couch with the Grinch playing and leaving you with a ring of powder sugar around your smiling mouth. I really should get a degree in constructing run-on sentences (sorry grammar police folk).

Yields 20 cookies per batch. 40 cookies total if you make both versions.

Ingredients

Thumbprints

1 cup (2 sticks) Earth Balance vegan butter

1/2 cup organic powder sugar

1 tablespoon vanilla

1 1/2 cups whole spelt flour

1/2 cup almond meal

1/2 teaspoon salt

*Additional powder sugar (optional)

*Jam or preserves for filling

Snowballs

1 cup (2 sticks) Earth Balance vegan butter

1/2 cup organic powder sugar

1 tablespoon vanilla

2 1/4 cup light spelt flour

1/2 teaspoon salt

optional 1/2 cup chopped pecans

*Additional powder sugar for rolling

Preheat the oven to 400 F.

Beat the butter, powder sugar, and vanilla together until smooth. Add the rest of the dry ingredients and mix with a fork until the mixture resembles pea sized crumbles. Using your hands, mash the dough together until it is a thick, but workable, dough. Shape the dough into tablespoon sized balls and place on a lined cookie sheet.

If making thumbprints, press your thumb into the center of each cookie dough ball, making a well. Bake for 10 minutes (or until the bottom edges begin to brown) then remove from the oven and let cool before dunking the tops in powder sugar (optional) and filling with a teaspoon of your favorite jam or preserves. Store in an airtight container in the refrigerator for up to 5 days, or on the countertop for 2-3 days (for best texture and flavor).

If making snowballs, bake the cookie dough balls for 10 minutes (or until the bottom edges begin to brown) and let cool on the counter before rolling in powder sugar. Store in an airtight container on the counter for up to 5 days (for best flavor and texture).

Oh Snap, Gingersnaps

Oh snap, gingersnaps. This is my "dangerous" cookie. The cookie I can sit down and devour one after another without ceasing until they have all disappeared and my mouth is torn to pieces. This is my cookie for fall. The cookie that encompasses my favorite flavors, molasses, ginger, cinnamon, and cloves. Not only did I need this recipe's flavors to be spot on with the boxed gingersnaps of my childhood, but I wanted to come up with a recipe where you could make them either soft and chewy or hard and snappy. Like very few recipes, I nailed it with my first batch - and am so excited to share this recipe with you today! This is a must-make recipe for you gingersnap lovers meandering gingersnap-less out there. Instructions on how to make them more "chewy" or "snappy" are in the baking directions below. 

Yields 16 cookies. 

Ingredients

1 1/4 cup light spelt flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon ginger

1/2 cup vegan butter softened

1/4 cup almond milk

1/2 cup raw turbinado sugar or cane sugar

1/4 cup molasses

Preheat the oven to 350F. 

Cream the butter, sugar, and molasses together.

Mix in the spices and almond milk.

Add the flour and baking soda, mix until combined. 

Drop in tablespoon sized balls into a small bowl filled with raw turbinado or cane sugar. Roll to coat evenly and place on a parchment lined cookie sheet.

Chewy Cookies: Bake for 12-14 minutes, or until slightly browned. Let fully cool on the counter before transferring to an airtight container to store on the counter for up to one week.

Snappy Cookies: Bake for 15 minutes. Let fully cool on the counter for an hour or two before transferring to a plate to sit uncovered on your counter for up to three days. 

Raw Lemon Coconut Cookies

After a week off of recipe experimenting and blogging, I am back and feeling refreshed! I hope you all had a wonderful Christmas holiday. Mine was too short, of course, but oh so lovely. As always, holidays seem to amplify all the things and people I have to be thankful for, and this one was no different. The fact that I am writing this paragraph now on my own blog about a delicious and healthy treat is something to be thankful for. My desire to eat healthy in the first place, as well as yours for reading this blog post (and even more-so for those who choose to make the recipe I have listed below alongside other healthy recipes) is something to be thankful for. Our desire and ability to seek nourishment for our bodies is a wonderful gift I do not want to take for granted. This hit me today while making these sweet little lemon cookies that I absolutely adore. Whether you choose to make these or not, I thank you for stopping by and showing interest, and hope you go on to live a healthy life full of gratitude. 

Ingredients

1/2 cup raw macadamia nuts

1 cup raw cashews

1/2 cup coconut dried, unsweetened & shaved

1 tablespoon fresh squeezed lemon juice

2 tablespoons raw honey or raw agave nectar

Additional coconut for dipping the tops of the cookies.

Blend the nuts and coconut in a food processor until they resemble a coarse meal. Now add the lemon juice and honey or agave and process until the mixture becomes a sticky ball whirling around the bowl. Scoop rounded spoonfuls of dough and shape into cookies. Dip the tops of the cookies into a small bowl of coconut, and freeze on a plate for 15 minutes before transferring to an airtight container to keep in the freezer until ready to consume. 

Gingerbread Cookies

Finally! I have been waiting all year to make these little guys. However, making these lead me to discover Scott's hatred for gingerbread people... Really, a hatred for molasses in general... Um, WHAT. How can you dislike gingerbread cookies? Are you crazy! And molasses? I can eat that right out of the jar. Which probably isn't good (or normal), but really, not like gingerbread cookies? I could hardly believe it, so I made him eat one (you know the ones I slaved over making that day and was jumping with joy to eat) and the disgusted look on his face is imprinted in my brain for life. I probably (definitely) am being dramatic, but that just shows how much I love gingerbread anything. So for you similar cookies lovers out there, this one is for you! This is my first Christmas being vegan so it has been fun trying to veganize most of my holiday favorites. These cookies are vegan and gluten free, but if you are not sensitive to gluten, you can use all purpose flour instead of the two gluten free ones used in this recipe.

Ingredients
1/2 cup molasses
1/3 cup brown sugar
1/4 cup cold water
2 tablespoons vegan butter
1 1/2 cups all purpose GF flour blend I use Bob's Red Mill brand
1/2 cup + 1/3 cup oat flour
1/4 teaspoon xantham gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger

Icing
1 cup powder sugar
2-3 tablespoons almond milk unsweetened

Stir molasses, brown sugar, water, and vegan butter together. Add in the xantham gum, baking soda, salt, cinnamon, and flours. Mix well and wrap dough in plastic wrap. Refrigerate dough for 2 hours, or overnight.

Pre heat oven to 350 F. Roll out the dough to 1/4 inch thickness on a floured work surface. Cut out cookies with cookie cutter shapes of your choice, place on a parchment paper lined baking sheet, and bake for 10 minutes. Remove from sheet and let fully cool before frosting. For the frosting, simply mix the ingredients listed, and either dip the face of the cookies in the bowl and let the extra frosting drip off before setting aside, or spread on with a spoon or knife. Keep in an airtight container. Should last a week before going stale (if they last that long!).

Raw Snowball Cookies

Ah yes, Christmas cookies. While I will be posting several of my most favorite traditional cookie recipes here for the holiday season, I will also be posting a few healthy variations of them to help reduce the amount of sugar induced comas we all fall into on occasion this time of year. The first of these Christmas-cookies-gone-healthy recipes is this one for snowballs (A.K.A. Mexican wedding cookies). I almost did not believe it when I bit into this cookie. It tastes so much like the real thing I was blown away. Of course the texture is different, but the sweet buttery shortbread taste is ever present and oh so tasty!

Ingredients
1/2 cup raw pecans
1/2 cup raw macadamia nuts
1/2 cup raw cashews
1/2 cup coconut (dried, shredded, and unsweetened)
2 tablespoons raw honey

For Rolling
1/4 cup coconut (dried, shredded, and unsweetened)

Process the pecans in a food processor to break up into little pieces. Empty these pieces into a small mixing bowl to mix in later. Process the macadamia nuts, cashews, and coconut in a food processor until they resemble a coarse meal. Add in the honey and process until the mixture starts to form a sticky ball of dough. Transfer this mixture to the small mixing bowl with the chopped pecans. Incorporate the pecans in the dough mixture. Scoop rounded spoonfuls (either with a cookie scoop, or with a spoon and then roll into balls in your hands) and roll each ball in the coconut. Quickly chill them for more immediate consumption in the freezer, or store in an airtight container in the refrigerator to chill until ready to serve.

No-Bake Spider Cookies

Finally, after avoiding vegan-izing my favorite cookie on the planet in fear of over consumption - I caved. I think I always knew I could make the vegan version quite simply, but decided to keep putting it off because of my history with these dangerously satisfying bad boys - the no-bake cookie. Before going vegan I use to make these all the time. They were my go-to cookie for late night movie treats, or when that chocolate craving overcame me with full force. Never having just one, I always devour at least half the batch. Then they become breakfast the next day, snacks in between snacks, they are my ultimate weakness. Nonetheless, I am ecstatic to share my favorite cookie with you now vegan-ized! It is by no means a healthy cookie, definitely a treat, and now a spooky treat when you do it spider style! Something about the sweet and salty seems to get my taste buds going, so the addition of the pretzel sticks was a huge win. Not to mention even MORE chocolate with the chocolate chip eyes (as if they needed more), this is a halloween party treat hit!

Ingredients
1/2 cup (1 stick) Earth Balance vegan butter
1 cup organic cane sugar
1/3 cup almond milk, unsweetened (I used vanilla flavor)
6 tablespoons cocoa powder
2 1/2 cups instant/quick cooking oats
3/4 cup natural peanut butter
1 teaspoon pure vanilla extract
Pretzel sticks for the legs.
Vegan chocolate chips for the eyes.

Place the stick of vegan butter in a medium sauce pan and heat to medium-high heat. While that is heating, measure in a mixing bowl your oats and peanut butter. Once butter is mostly melted, add in the sugar, almond milk, and cocoa powder. Whisk constantly, bringing the mixture to a boil. Whisk while boiling for about 30 seconds or so, and then immediately remove from heat and pour over the oats and peanut butter mixture. Add the vanilla to the batter at this time, and mix well until peanut butter and oats are evenly mixed. Spoon (or scoop with a cookie scoop) rounded tablespoons of batter onto a foil-lined cookie sheet or several plates (whichever will fit in your freezer easiest!). Freeze for 20 minutes, remove, and add your pretzel legs and chocolate chip eyes to create your spiders! Keep them in the refrigerator or freezer until ready to serve (I like keeping them in the freezer so they are extra cold and chewy, but refrigerator works great too). Happy Halloween!

Raw Trail-Mix Cookies

To say it has been a hot summer here in Phoenix would be an understatement. Scorching-melt-your-face-off-fry-an-egg-on-your-head kind of hot is more like it with our seemingly endless 115 degree days. Nevertheless, I refuse to stop cooking in my kitchen, and instead turn to making yummy raw food that does not require heating up the oven. That is where these delicious, fudgy, tart, crunchy, healthy (but you wouldn't know it cause they taste like a treat!) raw trail-mix cookies come into play. I love them cause they are simple to make, fulfill my chocolate cravings, and are super filling. I must give a shout out to Food Doodles who gave me the inspiration to make these, her modified version can be found here.

Nutrition value: There is plenty of protein in these bites with their nut base made of cashews and almonds. Figs and dried cranberries (or dried cherries) add sweetness without adding processed sugar. Plus, figs are wonderful because they are full of calcium, iron, vitamin K, magnesium, potassium, and manganese. Not to mention figs are a huge anti-inflammatory. Coconut is also an anti-inflammatory, and it adds manganese and fiber. The pepitas also add protein, as well as iron, riboflavin, folate, magnesium, phosphorus, manganese, zinc, and copper. To name a few. Not to mention the high level of antioxidants in the raw cacao powder. These babies are loaded with good stuff.

Ingredients:
1 cup raw cashews
1 cup raw almonds
1/2 cup organic, shredded, unsweetened coconut
1/4 cup raw cacao powder
1/3 cup dried figs (or dates, pitted and chopped)
2 tablespoons organic raw agave nectar
2 tablespoons water
1/3 cup dried organic cranberries (or cherries)
1/3 cup vegan chocolate chips (or raw cacao nibs)
1/3 cup raw pepitas

In a food processor, combine the cashews, almonds, and coconut. Pulse until the mixture resembles a fine meal. Add in the raw cacao powder, and pulse to combine. Now add the figs (or dates) and agave nectar. Pulse for about 15 seconds. Then add in the 2 tablespoons of water. Pulse until the mixture is one big sticky ball. In a mixing bowl, combine the dried cranberries (or cherries), pepitas, and vegan chocolate chips (or raw cacao nibs). Transfer the sticky chocolate nut mixture from the food processor to the mixing bowl, and with your hands (this part will get your hands super messy), kneed it into the mix-ins until they are fully incorporated. Now, with your messy hands, roll balls of the trail-mix cookie mixture in your hands and flatten them into disks. Place them on a large plate, lick all the delicious chocolate goodness off of your hands, and freeze the cookies on the plate for about 10 minutes. Then transfer to an airtight container and store in the refrigerator. Serve cold, and enjoy your healthy and delicious no-bake treat!

This recipe was featured on Healthy Vegan Fridays over at The Veggie Nook! Check it out here.

Cinnamon Oatmeal Cream Pies

WARNING - these are highly addictive! You will not be able to make these cookie sandiwches once. Everyone will be asking you to make them over and over again. These are by far one of my most requested deserts I make. I baked for many years before becoming vegan, and have been going back through and trying to "veganize" my most favorite recipes. These vegan Little Debbie look-a-likes were a huge success. I am so excited to share this recipe with you guys! Unlike some of my other deserts, I would not call these healthy. Although they have oatmeal and flax seeds in them, they have quite a bit'o'sugar, so eat them in moderation (if you can).

Cinnamon Oatmeal Cookie Ingredients
1 cup (2 sticks) vegan butter, softened (I use Earth Balance)
1/3 cup cane sugar
1 cup brown sugar
1 teaspoon vanilla
2 flax eggs (2 tablespoons flax seeds soaked in 6 tablespoons of water for a few minutes)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 1/2 cups oats 

Preheat your oven to 350 degrees.

Make flax eggs in a cup and set aside to soak. Combine softened vegan butter, sugars, and vanilla in your mixing bowl and whip until fluffy. Next add the flax eggs, cinnamon, salt, and baking soda (in that order). Once combined (should look soupy) add the flour and oats, mix well. On a parchment lined baking sheet, scoop rounded tablespoons of the cookie dough and bake for 10 minutes. Let cool completely before making the vanilla buttercream below.

Vanilla Buttercream Ingredients
1/2 cup (1 stick) vegan butter, softened
2 cups powder sugar
1 tablespoon vanilla almond milk (or other nut milk, I'm not a fan of soy in this recipe)
1 teaspoon vanilla

I usually set out the stick of vegan butter used for this buttercream at the beginning when I am making the cookies so it is the perfect level of softness when I go to make this buttercream later. Otherwise you could just nuke it for a few seconds. Now, combine all the ingredients above in a mixing bowl and whip with a whisk until fluffy and free of lumps. You may or may not need to add more milk or powder sugar to reach your desired consistency, but it should be smooth enough to spread and thick enough to stay on the cookie and not make too much of a mess when you sandwich the second cookie on top.

Once you have created your sandwiches, keep them in an air tight container in the refrigerator until ready to eat! Scott and I love eating them cold, but they are delicious the second you make them at room temp too!

Best Vegan Cookies

I know, best is a strong word, but these are literally my favorite cookies ever. Out of the vegan and non-vegan cookies I've come across, these are number one in my mind. There are so many great flavors going on in these cookies: chocolate chips, oatmeal, peanut butter, and coconut with crunchy flax and chia seeds. This is a healthy twist on a delicious treat, too. Chia seeds contain protein, other vitamins and minerals, and are great for digestion - as are flax seeds! And coconut oil has been proven to increase brain and memory function, as well as help in losing weight. Then you have more protein from the natural peanut butter, and fiber from the oats and flax seeds. Yes, there is some brown sugar in these, as well as white flour, so they are meant for in moderation or for a slight cheat night. But these babies trump any other cookie I've found both health-wise, and taste-wise. So don't feel too guilty. Can't wait to dig into these tonight!

Below is my modified recipe of the original I found here.

Ingredients
1/2 cup natural (or homemade) peanut butter
1/2 cup virgin coconut oil
1 1/2 cups brown sugar
2 teaspoons vanilla
4 tablespoons almond milk
1 tablespoon flax seed
1 teaspoon apple cider vinegar
1 tablespoon chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 cup quick cooking oats
1 cup vegan chocolate chips

Pre-heat oven to 350 degrees.

In a mixing bowl, combine the peanut butter, coconut oil, brown sugar, and vanilla. Mix well. In a cup, combine the almond milk, apple cider vinegar, and flax seed. Add this mixture to the bowl and whisk to combine. Then add in the chia seeds, followed by the baking powder, baking soda, flour, and oats. Lastly, add the vegan chocolate chips.

Scoop spoonfuls of dough onto a parchment paper lined cookie sheet (I use a cookie scoop for easy, even scooping). Bake cookies for 10 minutes, let cool, and store in an air tight container. These won't last long, eat up and enjoy with a delicious glass of vanilla almond milk.

Raw Chocolate Chip Cookies

I have fallen in love with raw desserts. Healthy, easy, tasty, and no heating of your oven required! This is one of many raw desserts I will post.  All ingredients are mixed in their raw form, only natural sugars are used (no processed/added sugar), and they are chock full of healthy vitamins, proteins, and antioxidants (as found in raw cacao powder/nibs). Here is to taking back dessert and making it nutritious without sacrificing deliciousness!

Ingredients
1 cup raw almonds
1 cup raw cashews
1 teaspoon cinnamon
1/2 cup raisins
2 tablespoons raw agave nectar
1/2 cup raw cacao nibs (or vegan chocolate chips)

Combine almonds and cashews in the bowl of a food processor. Pulse until it resembles a course meal. Add in the cinnamon, raisins, and agave nectar. Blend until thick and gooey. It should form a sticky ball. If it is too wet or sticky, try adding some whole wheat flower. And if it is too crumbly, try adding a teaspoon of water at a time. Turn mixture out into a large mixing bowl and add the raw cacao nibs (or vegan chocolate chips). Use your hands to incorporate the chips into the mixture. Then, form the batter into balls (I use a cookie scoop to measure and form them easily), and place them on a plate. Freeze for at least 15 minutes, then flatten the balls with either the palm of your hand or the bottom of a glass. Keep in an airtight container in the refrigerator for up to one week - but I guarantee they won't last that long!