The BEST Vegan Carob Chip Cookies

I have a friend who is allergic to chocolate (poor guy), and so I googled "best vegan chocolate chip cookies," intending on making him a carob version.  Low and behold... this recipe popped up with that exact title, with the word "BEST" capitalized for emphasis.  Who could resist that?  

I am usually dubious of such a bold proclamation made on the internet, but always eager to actually make THE BEST anything, especially if it's as easy as following a simple recipe found in 3 seconds online!

Well, I must say- these did not disappoint.  They had a nice balance of crunchy and chewy, and that blissfully addictive sensation that only THE BEST Carob (or Chocolate) Chip Cookies could invoke.  The second time I made them, I made the mistake of halving the coconut oil, but they turned out even better.  So, I altered the recipe here- let me know if you get a different result...  And good luck keeping these in the house!

Makes @ 15-18 good sized cookies (I usually double this recipe)

Ingredients:
1/4 C. coconut oil (must be measured in liquid form)
1 C. loosely packed brown sugar
1 T. vanilla extract
1/4 C. soy milk
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 C. all purpose flour (I used all purpose spelt flour)
1 C. carob chips

Spinz:
Preheat oven to 350 degrees F.  Whisk together the coconut oil and brown sugar. Mix in vanilla extract.  In a separate bowl, whisk together the dry ingredients: salt, baking powder & soda, and flour.  Add in about 1 cup of the dry ingredients to incorporate into the sugar oil mixture.  Add in the soy milk.  Add the rest of the dry ingredients. Mix in the chocolate chips.
The dough will be very stiff.  Roll into golf ball sized balls with your hands, pressing the dough together.  Important:  Only flatten these slightly (the dough will spread out quite a bit in the oven).  Space each cookie @ 2" apart.  Bake for @ 10 minutes.  

Shortbread Jam Cookies

Reflecting on years past, I thought I'd do a repost. Enjoy, and here's to a wonderful 2011!
Warning: These must be eaten in moderation! I veganized a shortbread recipe from my old Mrs. Field's cookie book, which does not skimp on butter and sugar. Thus the warning. I am attempting to lower my blood pressure by losing 5 lbs. as my doctor suggested, so I baked these for my crew... honest! I did taste a bit to make sure they were good, though ;) Ok, back to the treadmill!

Ingredients:

2 sticks of vegan margarine (I told you!)
1/4 C. light brown sugar
2 tsp. vanilla
2 C. all purpose flour
strawberry (or other) jam

Spinz:

Cream the margarine and sugar, then add the vanilla and flour and mix until you get a smooth dough. Arrange on a prepared cookie sheet (they won't spread, so you can fit a lot) for 10-12 minutes at 350 degrees. Lightly golden when done.

For the "pinwheel" cookies, I rolled out the dough on a floured surface and cut it into squares. I then cut a line from each corner towards the center. Put some jam in the middle of the square, and folded every other corner to meet in the center. Got tired after a while, and made the rest into thumbprint cookies!

Do you remember the story of the polar bear that visited the huskies? I came across this picture, and it made me smile! If a wild bear can be loving towards a fellow animal, why can't we?

If you haven't already, read the full story - the other pics are SO cute!

Heart Attack Macaroon Cookies

Chocolatey, sugar-laden treats are meant to be eaten in moderation... except on Valentine's Day, when many of us indulge in a few candies (or a whole box of chocolates- yes, you know who you are).

I have no recipe for this cookie, as it is still in its experimental stages. But it's easy to make in a variety of different ways, so let 's just say it's an inspiration for your own recipe.

It's pretty much a no-bake chocolate macaroon sandwiched between two thin crisp cookies, dunked in melted chocolate, and decorated with a confectioner's sugar-water mixture. I made mine with shortbread cookies, but you could just as easily use a lower fat graham cracker recipe. You could also fill them with peanut butter, vegan marshmallow creme, or caramel ... don't those sound good too? Then, write whatever cute (or naughty) messages on them, and give them with a big hug and a glass of non-dairy milk.

Happy Valentine's Day!

Peanut Butter Chocolate Rice Crispy Treats

I got a request from my friend Roger who loves peanut butter rice crispy treats, and was determined to make a batch without the marshmallows. Since my local health food store doesn't carry the heavily sought-after substitutes, I looked for a good recipe online. I added flax seeds to this otherwise guilty pleasure, although this does not, I repeat- does not justify eating a whole dozen in one sitting! ... Or does it?

Ingredients:

6 C. rice crispy cereal
1/4 C. ground flax seeds
1 C. semi-sweet chocolate chips (vegan)
1 C. brown rice syrup
1 C. brown sugar
1 C. peanut butter (I used natural unsweetened)

Spinz:

In a large bowl, mix together the cereal, flax seeds, and chocolate chips and set aside. In a deep skillet or wok, heat the brown rice syrup and brown sugar until bubbly. Turn off the heat, and stir in the peanut butter until well combined. Fold in the cereal mixture (about a third at a time) until well coated. Scrape into a prepared 9 X 13" pan and press until flat. Let cool, cut into squares and enjoy!

Makes 12-18 servings (depending on size)

Oatmeal Carrot Raisin Cookies

I love oatmeal raisin cookies, and have tried a lot. Some turn out too cakey, and some are too crispy, but I think this one is just right! Yes, Goldilocks would've loved these.

Ingredients:

Wet~
1/2 C. vegetable oil
1/2 C. Earth Balance Buttery Sticks
1 C. minced carrot (I used a food processor)
1 C. granulated sugar
1 C. brown sugar
1 tsp. vanilla extract
1 T. ground flaxseed
1/2 C. soymilk

Dry~
2 C. all purpose flour
2 C. oats
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
1 C. raisins

Spinz:
Mix wet and dry ingredients in separate bowls. Add dry to the wet and mix until combined. Add spoonfuls to a prepared cookie sheet (about 2" apart). Bake at 350 for 10-12 minutes or until edges look crispy and golden. Makes about 2-3 dozen depending on size.

Game Day Football Cookies

I scored a touchdown with these decadent peanut butter shortbread cookies, dipped in chocolate (okay, you can now roll your eyes at the cheesy metaphor)... the best thing is that no animals were harmed in the making of THESE game day footballs!

Makes about 18 cookies

Ingredients:

3/4 C. brown sugar
3/4 C. Earth Balance buttery sticks
1/2 C. peanut butter
2 tsp. vanilla extract
2 C. all purpose flour
1 C. dark chocolate candy melts (vegan)

Spinz:

Cream softened margarine, sugar, peanut butter, and vanilla extract. Add the flour until well combined into a stiff dough. Roll into balls and shape into footballs by tapering the ends a bit. Place onto parchment lined or non-stick cookie sheet. Bake at 325 degrees for 12-15minutes or until bottoms are deep golden. Let cool before dipping.

Melt the chocolate as directed on the package in a microwave or double boiler. Carefully dip each cookie to coat the bottoms and place onto a cool, parchment lined cookie sheet. With a butter knife, draw the "football stitches" onto the cookies. Let harden before moving (placing them into a refrigerator makes this quicker).

Eat in moderation!