20 Minute Vegan Chocolate Chip Cookies

No lie, it’s true.

You should have all these ingredients on hand, so if you preheat your oven to 325 now, you should be done with these cookies before you read this post twice. (I used the 5/6 dial setting)

PREP TIME 5-10 mins COOK TIME 11 minutes

Servings:  12-14 (cookies) Category: Dessert Snack, Vegan

Ingredients

  • 1 cup of whole wheat flour- use whichever you have
  • 1/2 cup of sugar, sometimes I use more, sometimes I use less
  • 1/2 tsp baking soda
  • 1/4 tsp of salt
  • 1/3 cup of vegan chocolate chips, sometimes I use more, sometimes I use less (ENJOY LIFE brand)
  • 2-3 tbsp of hemp milk, use what you have!
  • 2 tbsp of oil, coconut or sunflower
  • 1 tsp of vanilla extract, don’t worry somedays you have it somedays you don’t

Instructions

  1. Measure out all ingredients
  2. Dump it into one bowl
  3. Use a spatula to mix, then hands
  4. Determine if it needs less or more milk, needs to have a nice consistency
  5. Scoop using a tbsp onto a baking sheet, I use a pizza stone un- lined, it’s been accumulating grease for god knows how long….
  6. Bake for 11 mins @325 depending on your oven. Be careful when moving to a cooling rack they will be a little soft, use a spatula.
  7. No need to wait, they will magically disappear in 15 minutes, just enough time for you to realize you should have doubled the recipe, or enough time to get started on the 2nd batch.
Raid your kitchen to find these ingredients
NO “2 bowling” – just mix it, no fuss
Don’t be afraid to use your hands, I’m not. 🙂
Perfect scooper for small children
leg game strong
Ta-Dum – Perfection! Eat up and comment!

For Jocelyn! Otherwise I would have kept procrastinating…

Enjoy these cookies for any occasion and love your babies/fur-babies or mates.

P.S. My husband says each bite is like the first. Let me know if you agree!

Berry Vegan Whole Wheat Cakes

These lovely ladies are my desperate attempts at squeezing out the last drops of sunshine this summer. The days are becoming cloudier and summer seems to be fading faster than my tan.

Ok, so let me pause my pleas for an endless summer.  What is stoneground whole wheat? That which is usually reserved for bread, makes it’s mark here with these lovely amigas.

Check this out.



Berry Vegan Whole Wheat Cakes
Prep time:  
Total time:  105 mins
Serves: 6
Ingredients

Dry bowl

  • 1 cup of whole wheat flour
  • 1/2 tsp salt
  • 1 tsp of baking powder
  • Buco (a lot) cinnamon( I eyed it, you do you)

Wet

  • 2 flax eggs
  • 1 tsp of vanilla ( the real stuff from madagascar, don’t cheat)
  • 1 stick of butter softened (I used smart butter) equivalent to half cup
  • 1/2 c of sugar (was out of coconut, no date, so turbinada it was don’t judge me)
  • Lemon zest ( you decide how zesty you are)
  • 10 -20 blueberries, 5 strawberries ( find your berry)
Instructions
  1. Preheat oven to 350, and grease your pans and flour them. Usually I use parchment paper but that wasn’t going to work this time with these.
  2. Make 2 flax eggs, ground flax/ water 1:2 ratio in a coffee cup. I’m lazy I don’t like to wash a lot
  3. In a large bowl, combine all ingredients for the dry bowl. I sift.  Sift if you sift girl.
  4. In a different bowl cream your sugar, and softened butter and vanilla. I forgot this step and did everything in one bowl with my hands. It turned out amazing. But the professionals say you should use a separate bowl to cream butter and sugar. Follow them.
  5. Add the flax egg and lemon zest, then combine dry ingredients with wet.
  6. Fill up your pans or pan. In this case I lined the bottom of my mold with berries first, filled it up full then shoved berries into it. I never incorporated the berries into the batter. Sometimes they drop, but with this recipe they stayed put.
  7. Bake for 40 mins on 350. I checked them every 20 mins. Bathe in the cinnamon vanilla aroma that becomes your house, and know Bath & Body Works got nothing on this.
Notes:
This is a vegan recipe, You can substitute out the whole wheat for white, and the flax for eggs, but I’d advise against it. Most people aren’t even accustomed to the flavor of whole wheat and could consider it strong. In “typical baking”,  flour is usually in the background, while sugars and fats take center stage. In this recipe the stoneground whole wheat is the catalyst for the deliciousness that you taste. Get use to it, it’s here to stay ya’ll.
I’m a sucker for this earthy wholesome flour and inside I secretly blush because it’s actually good for me.

 

 

I Can’t Believe It’s Not a Cookie, Vegan Oatmeal Cookie. 

These are a delicious earthy biscuit of a cookie. This isn’t considered your classic Nabisco knock off. The are still soft, but have a nice chunkiness to them. I made them specifically for nicecream sandwiches!

If you’re interested in taking up a snack, thats more like a breakfast or a meal packed with protein this is your cooking.

Vegan egg here. In this case I had the “Neat Egg” but you can do your single flax egg if you wish. 1:2 Ratio  of Flax and water and set aside.
20180315174133_IMG_1380.jpg
In the food processor blend 
2 Cup rolled oats
20180315175029_IMG_1384.jpg
I transfer this to a bowl once done and include the following 
1 1/2 C of whole wheat flour
1/2 tsp of baking powder
1/2 tsp of salt or less depending on preference
In the food processor blend the dates first until it’s nice and pulpy. 
1 Cup of medjool dates (use more or less depending on your preference)
Then add the following.
1 Cup of vegan butter
1 Tsp of vanilla or more (whose counting)
20180315173913_IMG_1377.jpg
20180315174809_IMG_1383.jpg
With your hands, combining both groups working into a nice “masa” (dough)
Roll them into small golf ball sizes. On a lined sheet place each down, and squash the into thin “pancakes” . I bake one side for 7 mins or until golden brown, then flip them and bake for an additional 7 mins. I do this because I like the crispy both sides.  
No photo, but you get the idea. You’ll be eating “Not Oatmeal Cookies” for days!
20180315185406_IMG_1387.jpg
Adapted from: The Viet Vegan, amazing site! Check it out.

Avocado Platano Brownies

I’ve been wanting to try avocado brownies for awhile now, but never had all the ingredients on hand. It’s a pretty simple recipe. But I guess ripe avocados never last a day or two in the house. Well today the stars aligned! Wink wink: I bought extra.

You may have noticed, I have a bit of a sweet tooth. It’s counter- productive to the balance I’m trying to seek in my life.  Having the right kind of sweets for when my cravings hit is essential. I’m known for sneaking cookies, yup diehard cookie fan.

As far as all the hype goes and what science says, I just feel damn better when I’m not consuming gluten so this time, that was a must for this recipe.

Here goes:

1 Ripened avocado

10 Dates (use less or more)

I put those ingredients in the food process or first.  Those dates need to be hammered away at to get them to a  nice smooth pulp. Some people soak them in hot water first, I’ve skipped this step. Once complete I add in the following ingredients. In the order in which I lay them out. I take turns stirring with a spatula, and pulsing in the food processor as to not over do this. 

avocado brownies 1.JPG

1C platano flour (I used Sunny Mills here in PTY)  Flour from Plaintains!

1C of plant based milk (I love hemp) I drizzle this in.

1/2C cacao powder, not dutched processed.

1 Tsp of baking soda

1/2 Tsp of salt

a drizzle of vanilla

Once everything was pulsed, I lined a bread pan with parchment and put those delicious cacao nibs to work, I sprinkled away like salt bae.

I baked for almost an hour at 400, checking every 20 mins, then dropped it down to approx. 375. I didn’t want to screw this up guys. Slow and steady.

The result before I baked it, was a perfect mousse-like batter.

Afterwards it was  perfectly crusty on the outside, fudgey on the inside, overbearingly sweet,  earthy, breadish, and satisfiable, which my family dug!

Miguel has not had these yet. But even the non-chocolate lover that he is, could be won over by this non- refined sugar gift from the gods.

 

Vegan Banana Bread

So I had a craving.  Yummy delicious banana bread, I adapted this recipe from the Baking Fairy!

Really my motive was to have something to pair with the delicious nicecream I made earlier in the day for the kids. So lets turn up.

Start your dry bowl, combine the following ingredients. I sift, if you sift, sift.

1.5 C flour

1 Tsp baking soda

½ Tsp salt

1 Tsp cinnamon

Do your flax egg, and melt the butter now.

Flax egg

¼ C vegan butter

Start your wet bowl here.

3 Ripe bananas, I used several mini ones that we have here in Panama.

½ C of your choice sweetener, adjust based on your preference

2 Tsp pure vanilla extract

If you want to be extra this is where you would do it, (nutmeg, anise, cloves they go here).

Include the flax egg with in that bowl.  

Line your bread mold with parchment paper, no one greases bowls anymore girl it’s just too much work. Easiest method is to measure out how much you need crumble it into a paper ball, unravel and lay it out.

Bake 375/ 50 mins. Don’t forget to set the timer like I did otherwise you will bake it too fast too soon and have to turn down the heat and use a foil tent to prevent further burning. Luckily these guys were smothered in heaps of nicecream so no one knew otherwise.

Blog at WordPress.com.

Up ↑