Lime, Coconut & White Chocolate Shortbread Cookies with Sour Cream-Lime Frosting (vegan & plant-based)

Yield: 1 dozen

These citrusy cookies–with a hybrid frosting-glaze that lends just the right creamy zing–make me want to gather together all of my women friends and family–okay, men too–for tea.

1/2 cup vegan butter

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Zest and juice of one small to medium lime

1 cup all-purpose flour

1/4 cup grated coconut, processed until very fine (I prefer unsweetened)

1/2 teaspoon baking powder

1/4 cup mini vegan white chocolate chips

Sour Cream-Lime Frosting (recipe to follow)

Garnish: grated coconut and/or lime zest

Preheat oven to 350°. Line a baking sheet with silpat or parchment paper. In bowl of electric mixer, cream together butter, both sugars, and both extracts until creamy, scraping down sides of bowl as necessary. With mixer on low speed, beat in lime zest and juice followed by flour, processed coconut, and baking powder. Avoid over mixing. Fold in white chocolate chips by hand. Using a one tablespoon scoop or one tablespoon measure, create 12 mounds, 2 inches apart. With a narrow glass, about one and a half inches in diameter, or with the back of a spoon, dipped in flour, press into centers of cookies to create a depression with a slightly raised edge. (Depression will fill-in while baking, but it makes a pretty cookie.) Bake 8 to 9 minutes or just until beginning to turn golden brown around edges.

Sour Cream-Lime Frosting

1 tablespoon vegan butter, softened

2 tablespoons vegan sour cream

1 cup powdered sugar (approximately)

Juice and zest of one-half small lime

In small bowl, whisk together butter and sour cream until creamy and well-combined. Whisk in half of powdered sugar and lime juice followed by remaining powdered sugar. Frost cookies, sprinkle with grated coconut and/or lime zest, and store, covered, in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancookies #plantbasedcookies

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Chocolate-Orange-Almond Shortbread Cookies with Dried Cherries and White Chocolate Chips and Cherry- Cream Cheese Glaze (vegan & plant-based)

As much as I love to bake cakes and cheesecakes, that is just a lot to deal with and there are only two of us here, one of whom eats a dramatically different diet than I do.

So, my latest passion is to try to take all of the flavors that I would have put in a cake or cheesecake and put them into a cookie with far less calories than a slice of cake, far less mess, and ease of tucking into a friend’s purse or hand as a little love gift.

I wanted to make these super simple by rolling them into logs, chilling, and slicing before baking. I learned the hard way that there are too many delicious chunks in the dough for them to slice without breaking apart, so I don’t advise trying it!

Yield:1 dozen

1/2 cup vegan butter
1/2 cup powdered sugar
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Zest of 1 medium blood orange or regular orange
Juice of 1/2 medium blood orange or regular orange
2 tablespoons cocoa powder
1 1/4 cups all purpose flour
1/4 cup toasted slivered almonds, broken or roughly chopped
1/4 cup dried cherries
1/4 cup vegan white chocolate chips
Cherry Glaze (recipe follows)
Garnishes: orange zest, dried cherries, and/or slivered or sliced almonds

Cream together butter and both sugars. Beat in extracts, zest, orange juice, and cocoa powder. With mixer on low, beat in flour about 1/4 cup at a time, scraping down sides as necessary. Stir in nuts, cherries, and white chocolate chips. Roll tablespoons of dough into balls, place two inches apart on cookie sheet, and press to about 1/2 in thick with the bottom of a sturdy glass. You may need to use a spatula to remove, but you can coat the bottom of the glass with a little cocoa powder.

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. Slice cookies 1/4-inch thick with a sharp knife and place 2-inches apart on lined baking sheet. Bake 8 to 10 minutes or until set and just starting to brown. Transfer to wire rack, cool completely, and ice with Cherry-Orange Glaze. Garnish as desired.

Cherry-Orange Glaze

1 1/2 teaspoons vegan butter, softened
1 1/2 teaspoons vegan cream cheese
1/2 teaspoon maraschino cherry juice
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup powdered sugar

In a small bowl, whisk together all ingredients except powdered sugar until smooth. Then whisk in powdered sugar until no lumps remain. Pop in freezer for 10 minutes or so to stiffen slightly.

#veganshortbread #plantbasedshortbread #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Lemon Lavender Shortbread Cookies with Lemon Cream Cheese Glaze (vegan & plant-based)

Yield: 2 dozen

I used to continually irk my late mother by “messing” with what she considered perfection: carefully selected and notated recipes that she made exactly as written.

Perhaps she will forgive me in this case because she was a big fan of anything citrusy and these are just so pretty. They remind me of her.

To arrive here, I altered my paternal grandmother’s Russian Almond Cookie recipe, a perennial Christmas favorite that she mailed to us in wax paper lined tins in a cardboard box if we were with our other grandmother for the holidays.

1 cup vegan butter, softened

1 cup powdered sugar

1/4 cup granulated sugar or powdered sugar (I like the combination of sugars for texture)

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Juice of 1 small lemon (You can zest first and include the zest as well or save to sprinkle on top)

2 1/2 cups all purpose flour

2 teaspoons culinary lavender

Lemon Cream Cheese Glaze (recipe follows)

Garnishes: culinary lavender, tiny lemon balm leaves, lemon zest, slivered or sliced almonds

Cream together better and sugar until fluffy. Beat in extracts and lemon juice. With mixer on low speed, beat in flour about 1/3 to 1/2 cup at a time, including culinary lavender with the last addition; avoid over mixing. There should be soft, but hold together well. Add more flour, one tablespoon at a time, if necessary. Preheat oven to 350° and line a baking sheet with silpat or parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll cookies to a scant one quarter inch thick. Cut out with your favorite cookie cutter, rerolling and recutting scraps as necessary. Bake for approximately 10 to 12 minutes or just until lightly golden brown. Cool on baking sheet on wire rack. When completely cool ice and garnish.

Lemon Cream Cheese Glaze

1 tablespoon vegan butter, softened

1 tablespoon vegan cream cheese, softened

Juice of 1/2 small lemon

1/2 cup powdered sugar

Tiny pinch turmeric, if desired, for yellow color

Whisk together first three ingredients until smooth. Gradually whisk in powdered sugar until virtually no lumps remain.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganlemonlavendershortbreadcookies #plantbasedlemonlavendershortbreadcookies

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Chocolate Chip, Bourbon, Pecan and Macadamia Nut Cookies (vegan & plant-based)

Yield: 1.5 dozen

I think of these cookies as deeply southern and deeply satisfying with their bourbon and pecans. And anyone who has had a chocolate bourbon pecan pie knows that those three flavors are a trifecta. The molasses and maple syrup are not enough to make the cookies taste like molasses or maple cookies, only enough to give them rich deep caramel notes. And the macadamia nuts strike another buttery note. My super simple method for shaping the cookies will yield that sought-after bakery look.

1/2 cup softened vegan butter

1/2 cup vegetable shortening

1/4 cup pecan butter (you may substitute almond butter, but nothing replicates the flavor of pecan butter)

2 teaspoons vanilla extract

1/2 cup natural sugar

1/2 cup brown sugar

2 tablespoons molasses

2 tablespoons maple syrup

2 tablespoons bourbon

1 teadpoon baking soda 1 teaspoon sea salt

2 1/4 cups all purpose flour or white whole wheat

1/2 cup vegan chocolate chips

1/2 cup broken pecans

1/2 cup halved macadamia nuts

18 pecan halves

Preheat oven to 350° and line 2 baking sheets with silpat or parchment paper. In large bowl of electric mixer, cream together butter, pecan butter, vegetable shortening, both sugars, molasses, maple syrup, bourbon, and vanilla extract. With mixer on low, beat in baking soda and flour, 1/2 cup at a time, scraping down sides of bowl as necessary.

Using a small scoop (2 tablespoon), make nine mounds of dough on each cookie sheet, using half of dough. To get that bakery look, place another scoop of dough right on top of first scoop pressing down slightly. Repeat for all 18. You will have a scoop or mound nestled inside another. Press a pecan half firmly into the center of each double mound, pressing down slightly. Bake 15 minutes or until golden brown. Cool on baking sheet on wire rack and then store in an airtight container.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Chewy Pumpkin Spice Cookies

The moment pumpkin lovers have all been waiting for: a pumpkin cookie that is chewy rather than cakey or crisp!

Vegan Chewy Pumpkin Spice Cookies!

Long on a mission to create a pumpkin cookie that is a bit chewy rather than cakey or crisp, I recently had a brainstorm which was to take my veganized version of my dear friend Allison Price’s Lemon-Ginger Cookies–one of my favorite all-time cookies (besides my grandmother’s) which I have shared here prebiously–and tweak it. It worked beautifully and I am so excited to share on this very autumnal day.

Yield: 24 regular cookies or 10 to 12 large

3/4 cup vegan butter
1 cup natural sugar plus 1/2 cup, divided
1/4 cup dark molasses
6 tablespoons pureed pumpkin
1 tablespoon + 1 teaspoon pumpkin spice
1/2 teaspoon baking powder
2 1/2 cups all purpose flour (I use white whole wheat)

Preheat oven to 350 degrees.  Line a baking sheet with  Silpat or waxed paper.  You may use a baking stone if you prefer. Place 1/2 cup sugar in small bowl and set aside. With an electric mixer, cream together butter and remaining 1 cup sugar until fluffy. Beat in molasses, pumpkin, pumpkin spice, and baking powdet just until well combined. With mixer on its lowest speed, mix in flour 1/2 cup at a time. If making regular cookies, scoop up dough by tablespoons, roll into balls, roll in remaining sugar, and place about 2 inches apart on prepared cookie sheet. If making large cookies, follow the same procedure, only scoop up dough by ice cream scoopfuls to make about 10 to 12. Also, if making large cookies, use the bottom of a glass to press the balls to about 1/2 tall. Bake regular cookies 10 minutes and large ones 20. Allow cookies to cool on their sheet on a wire rack. Store in an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Single Microwave Chocolate-Walnut Cookie

Yield: 1 delicious cookie

You knew it was coming, right?  A chocolate version to add to my growing repertoire of single-serving microwave cookies.

These cookies are all are ideal when you have a craving that needs satisfied pronto with almost no mess to clean up.  Plus they won’t leave you with a whole batch hanging around testing your willpower.

Vegan Microwave Chocolate-Walnut Cookie

1 tablespoon vegan butter (I use earth Balance), melted or not (melted is a little easier to mix)
2 tablespoons Demerara sugar
3 tablespoons plus 2 teaspoons all-purpose flour  (I use white whole wheat)
2 teaspoons cocoa powder ( I used Hershey’s Special Dark)
1 teaspoon non-dairy milk
1/8 teaspoon vanilla extract
1 to 2 drops almond extract
2 tablespoons broken walnuts (or other nuts) + 1 walnut half for garnish

In a very small bowl or cup, mix together the butter, sugar, flour, and extracts with your fingers. Mix in the nuts. Shape into a cookie about 1/2 inch thick in the center of a microwave-safe plate. Microwave for about 60 seconds. Check for doneness in center. If it needs a bit more, microwave for another 20 to 30 seconds. You can enjoy it warm and it will be somewhat soft, or you can let it cool a bit and it will be firm enough to lift.

Note: all microwaves are different, so you might want to start out with just 45 seconds and continue to cook in 10 second increments. Cook’s choice.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Single Vegan Microwave Chewy Ginger Cookie

For the first day of school this year, I made my Advanced Placement and Advanced Art students my favorite autumnal cookie: chewy Lemon – Ginger cookies.  A hit!  Even picky Bob loves them.

So, with Hurricane Florence bearing down on us and the likelihood of widespread power outages (read: only being able to use the microwave with our generator), I decided I better quickly test my formula for a ginger version of my single vegan microwave cookies.

It worked beautifully.  These aren’t as big as my others because they lack chocolate chips and/or nuts. So count on this serving just one person.

But count on making them–like the others– over and over again.

Recipe:

2 tablespoons + 2 teaspoons flour (I use white whole wheat)
2 + 1 tablespoons Stevia or Demerara sugar ( I highly recommend Demerera, as the dough needs that depth of flavor to taste like a true ginger cookie)
1/8 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegan butter, melted or not
Oprional: 1 teaspoon Chia or flax seed meal
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond
A few grains sea salt

In a small bowl, mix together all ingredients, using only 2 tablespoons of the sugar, with your fingers. Roll into a ball,  roll the ball in the remaining 1 tablespoon sugar–you will have extra–place on a microwave-safe plate, and press gently to flatten into a disk about 1/2-inch thick . Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Let cool slightly before devouring.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Single Vegan Microwave Peanut Butter-Chocolate Chip Cookie

I had to do it…follow up my Single Vegan Microwave Chocolate Chip and Oatmeal-Chocolate Chip Cookies with a yummy peanut butter version.

Like the others, it is ready in under 5 minutes, including 1 and 1/2 minutes of microwave cooking time.

First try was the charm and I discovered that
chia/flax/egg substitute not necessary.

Save 96 calories by using stevia!

Recipe:

3 tablespoons flour (I use white whole wheat)
2 tablespoons Stevia or Demerara sugar
1 tablespoon vegan butter
1 tablespoon peanut butter
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond extract
1 tablespoon vegan dark chocolate chips or small chunks
1 tablespoon roasted and lightly salted peanuts
A few grains sea salt if peanut butter is on the sweeter side

In a small bowl, mix together all ingredients with your fingers. Pat into a cookie shape about 1/2 inch thick on a microwave-safe plate. Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Devour warm or slightly cooled/cooked and it will hold its shape.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Single Vegan Microwave Oatmeal – Chocolate Chip Cookie

Single Vegan Microwave Oatmeal-Chocolate Chip Cookie!

It is ready in under 5 minutes, including 1 and 1/2 minutes of microwave cooking time.

It took three attempts over three days, but I finally got it right. Recently I posted my recipe for a single vegan microwave chocolate chip cookie, but wanting something with some more healthful ingredients in it, I decided to try an oatmeal version.

Bob, my fiercest critic and greatest supporter, said the first one tasted good – a far cry from his “not bad” –  but crumbled into a heap. So I tried it again and created an oatmeal-chocolate chip pancake.

Today’s version, however, was perfect: delicious, cookie-like in texture, and sugar-free because I made it with stevia, though you could use Demerara sugar if you prefer.

Recipe:

2 tablespoons flour (I use white whole wheat)
2 tablespoons old fashioned oats
2 tablespoons Stevia or Demerara sugar
1 tablespoon vegan butter
1 teaspoon Chia or flax seed meal
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond extract
1 tablespoon vegan dark chocolate chips or small chunks
1 tablespoon broken walnuts

Sea salt

In a small bowl, mix together all ingredients with your fingers. Pat into a cookie shape about 1/2 inch thick on a microwave-safe plate. Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Sprinkle with a few grains of sea salt and let cool slightly before devouring.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn



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