Spooky Spider Peanut Butter Cookies

Spooky Spider Peanut Butter Cookies - The Vegan Rhino

Spooky Spider Peanut Butter Cookies - The Vegan Rhino 

These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.

Spooky Spider Peanut Butter Cookies - The Vegan Rhino

Yield 9

Ingredients

3 Tbsp. vegan butter, softened

3 Tbsp. organic cane sugar

2 Tbsp. light brown sugar, packed

1/8 tsp. Himalayan pink salt

3 Tbsp. peanut butter

1/4 tsp. vanilla extract

2 tsp. oat mylk

1/2 cup flour + 2 tsp. organic all-purpose flour

1/4 tsp. baking soda

9 UNREAL peanut butter cups, unwrapped

1/3 cup non-dairy semi-sweet or dark chocolate, melted

 

Directions

  1. Preheat oven to 375 degrees F.
  2. Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
  3. Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
  4. Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
  5. Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
  6. Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
  7. Serve and enjoy!

 

Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.

Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino 

Yield 21

Ingredients

3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Directions

  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.

 

Chef‘s tip: These cookies are delicious with this strawberry jam!

Mandelbrot Cookies

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

 

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

Toffee Cookie Squares

Toffee Cookie Squares

Toffee Cookie Squares 

These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread  like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.

Toffee Cookie Squares

Yield 15

Ingredients

1 cup vegan butter

1 cup light brown sugar

1-1/2 tsp. egg replacer + 1 Tbsp. filtered water

1 tsp. vanilla extract

1/2 tsp. Himalayan fine pink salt

2 cups all=purpose organic flour

1-3/4 cup chocolate chips

1/2 cup finely chopped walnuts

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in., 
  3. On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
  4. Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
  5. Serve or store in a container in the refrigerator to retain maximum freshness.

 

Chef’s tip: Sprinkle with coconut flakes.

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: 

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.

Spiced Polar Bear Cookies

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

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

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

  1. In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
  2. Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
  3. Preheat oven to 350 degrees F.
  4. Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
  5. Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
  6. Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
  7. Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
  8. Allow to cool in the fridge so the chocolate and powder sugar do not melt.
  9. Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.