Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies 

These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!

Vegan Graham Cracker Cookies

Yield 48

Ingredients

1 box Nabisco original graham crackers (break into 4 sections)

2 sticks vegan butter, melted

1/2 cup organic cane sugar

Slivered almonds, evenly coat each square

Directions

  1. Line two baking sheets with aluminum foil. Spread crackers on two 15×10 cookie sheets.
  2. In a small pot, melt butter and sugar, and bring to a boil for 2 minutes.
  3. Pour over crackers and evenly smear across, then sprinkle with slivered almonds.
  4. Bake for 10 to 12 minutes. Remove cookies from pan while still warm, because they harden quickly. Place on a wire wrack to cool completely.
  5. Store in container to retain freshness.

 

Chef’s tip: Dont over bake these cookies, they will burn quickly.

Shortbread Cookies

Chocolate Dipped Shortbread Cookies

Shortbread Cookies

When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!

Shortbread Cookies

Yield 42

Ingredients

1-1/2 cups vegan butter (3 sticks), softened

1 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1/4 tsp. Himalayan fine pink salt

1 tsp. vanilla extract

3-1/2 cups organic all-purpose flour

Sugar for sprinkling, optional

Directions

  1. Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
  2. In a stand mixer, combine the butter, salt,  sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
  3. By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
  4. Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
  5. Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
  6. Store in a container for up to 1 week.

Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.

Toppings:

2 cups vegan dark or semi sweet chocolate

1 cup toasted coconut flakes, optional


Other recipes



Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

 Flourless Peanut Butter and Chocolate Chip Cookies

intro

Flourless Peanut Butter and Chocolate Chip Cookies

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

  1. In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the  egg replacer and baking soda. Fold in the chocolate chips.
  2. On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
  3. Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
  4. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

 

Chef’s tip: 

Gingerbread Cookies

Gingerbread men Cookies

Gingerbread men Cookies

Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!

Gingerbread men Cookies

Yield: 48 cookies

Ingredients

1 cup plant-based butter, softened

1/2 cup organic maple syrup

1 cup dark brown sugar

1 Tbsp. egg replacer + 2 Tbsp. water, combined

1/2 tsp. baking soda

1 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 tsp. ground nutmeg

1/2 tsp. Himalayan pink salt

1/2 tsp. ground cloves

4 cups organic all-purpose flour

 

Royal icing

4 cups powdered sugar

1/2 cup concentrated aquafaba liquid, (2 cans garbanzo beans)

1 tsp. vanilla extract

 

Directions

Gingerbread

  1. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper; Set aside for later.
  2. In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
  3. In a stand mixer, combine butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
  4. Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
  5. Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
  6. Bake for 12-15 minutes, or until edges are lightly golden.
  7. Allow to completely cool before decorating.

Frosting

  1. In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
  2. Store in a cookie container to retain freshness.

 

Chef’s tip: If you are making these with children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.


Applesauce Bars

Applesauce Bars

Applesauce Bars

When you have to make a dessert that is easily shareable, these bars are your go-to  dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.

Applesauce Bars

Yield

Ingredients

1 cup organic cane sugar

1 cup applesauce

1/2 cup avocado oil

2 cups all-purpose organic flour

1 tsp. baking soda

1/2 tsp Himalayan fine pink salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 cup raisins

1/2 cup  walnuts nuts

Glaze:

1/2 cup powdered sugar

1-2 Tbsp. hot water, use as needed

1/8 tsp. ground cinnamon

1/8 tsp. Himalayan salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
  3. Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
  4. Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
  5. Enjoy

 

Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.

Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.

Mini Cheesecake with Raw Caramel Sauce

Yield 4

Ingredients

Crust:

1/2 box Simple Mills Pecan Cookies, crushed

1/4 cup pecans

4 to 5 Medjool dates, pitted

Pinch of Vitacost Himalayan Fine Pink Salt

Filling:

1-1/2 cups cashews, soaked overnight

1/4 cup + 1 Tbsp. filtered water

1/4 cup + 1 Tbsp. maple syrup

1/4 cup coconut oil

2 Tbsp. lemon juice

1/2 tsp. vanilla extract

Caramel:

8 to 9 Medjool dates, pitted

1/4 cup coconut milk

1 tsp. vanilla extract

Pinch of Himalayan Salt

Directions

  1. In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
  2. Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
  3. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
  7. Remove from ramekins and serve with caramel drizzled on top.

 

Chef’s tip: Swirl pumpkin purée into the batter once poured.


Other recipes



Pineapple Upside-Down Cake 

Pineapple Upside-Down Cake 

Pineapple Upside-Down Cake  

Sweeten up your life with this vegan Pineapple Upside-Down Cake. Super moist and full of flavor! Inspired by Dan and Méz amazing pineapple leather wristband and classic-style watch, I thought why not veganize an old favorite of mine. It’s perfect for the holidays or re creating that flip-flop and t-shirt weather  vibe.

Pineapple Upside-Down Cake 

Yield 8

Ingredients

Topping:

1/2 cup Vitacost light brown sugar

1/4 cup vegan butter, softened

10 pineapple slices, fresh or canned

16-19 maraschino cherries

Cake:

1/3 cup vegetable shortening

1 cup organic cane sugar

3/4 cup oat milk

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1-1/3 cup King Arthur organic flour

1-1/2 tsp. baking powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a 9×2 inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the melted butter; arranging the pineapple slices over the brown sugar. Place cherries in the center and gaps where the pineapple slices touch.
  3. In a medium bowl, sift together the flour and baking powder; set aside. In a stand mixer, beat together the sugar and shortening, about 2 minutes. Mix together the egg replaced and water and allow to sit until thickens. Add the egg replacer and oat milk, mixing until well combined. Slowly add the dry ingredients into the stand mixer. Once combined, beat for 2 to 3 minutes on medium-high. Pour the batter directly on top of the pineapple slices and cherries.
  4. Bake for roughly 50 to 55 minutes or until the cake edges pull away from the cake pan. Once done baking, place a heat proof plate on top of the cake pan and flip it over. Allow to sit for 1 minute to let the caramel drizzle over; remove pan.
  5. Serve warm with a side of vegan vanilla bean ice cream.

Chef’s tip: Remove the cake quickly from the pan otherwise the fruit will stick to the bottom. Have a cake board or plate ready to go.


Other recipes



Pumpkin Spice Oatmeal Cookies 

Pumpkin Spice Oatmeal Cookies 

Pumpkin Spice Oatmeal Cookies 

Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!

Pumpkin Spice Oatmeal Cookies 

Yields 20

Ingredients

3/4 cup Simple Truth organic sugar

1/2 cup vegan butter, softened

1 cup King Arthur organic flour

1-1/2 cups rolled old fashioned oats

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1 tsp. pumpkin pie spice

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. baking soda

1 tsp. vanilla extract

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/3 cup pumpkin purée

 

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.

In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.

Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.

Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.

Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.

Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack. 

Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!

 

Other Pumpkin Recipes…


UNREAL Dark Chocolate Gem Cookies

UNREAL Dark Chocolate Gem Cookies

aUNREAL Dark Chocolate Gem Cookies

I give to you these UNREAL Dark Chocolate Gem Cookies that are completely vegan and totally amazing!! Taking one of my new favorite on-the-go snacks and using them as a chocolate chip replacement was the best idea ever. These cookies have the perfect sweet and salty kick that will cure any sweet tooth. Be sure to keep an eye out for my vegan chocolate peanut butter cheesecake garnished with the @unreal.snack Crispy Dark Chocolate Peanut Butter Cup.

UNREAL Dark Chocolate Gem Cookies

Yields 24

Ingredients

1 cup vegan butter

1 cup light brown sugar

3/4 cup organic cane sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

2 tsp. vanilla extract

2-1/2 cups King Arthur organic flour

1 tsp. baking soda

1 tsp. Vitacost Himalayan Fine Pink Salt

1 cup UNREAL Dark Chocolate Gems

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla mixing until well combined.
  3. Pour in the flour, baking soda, and salt. Stir mixture just until combined. Fold in the chocolate gems and refrigerate the dough for 10 minutes.
  4. Using a cookie scooper,  dispense the cookie dough into a baking sheet that has been lined with parchment paper.
  5. Bake for 8 to 11 minutes or until slightly golden brown. Cool on rack for 1 to 2 minutes before placing on a cooling rack.
  6. Store in your pantry for 2 to 3 days.

 

Chef’s tip: If your cookies do not flatten completely, lightly press down using a spatula.

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Plant-Based Shamrock Shakes

Yields 2 servings

Ingredients 

3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping

Directions

  1. In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth. 
  2. Pour into a glass. Too with whipped cream and pistachio pieces. 
  3. Serve immediately

 

Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.