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Spicy Chocolate Chip Cookies

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So, I have now served these to three different audiences (and my husband as well) and everyone loves them.  I’ve made a few different versions of the cookie thus far and think I have the best option figured out.  I promise no one will know that these are vegan.  Remember to just not skimp on the fat (vegan butter) part of this, as that is what helps make the cookies so darn good.

Spicy Cookie Ingredients:

  • 8 Tbsp (1 stick) vegan butter (I used Earth Balance)

    Cookie Ingredients

    Cookie Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup milk (I used unsweetened vanilla almond milk)
  • 1/2 tsp vanilla extract
  • 1 egg substitute (I used Ener-G)
  • 2 tsp baking powder
  • 1 to 1.5 tsp cayenne powder
  • 1 tsp ground cinnamon
  • 1/2 cup whole wheat flour
  • 1.5 cups white flour
  • 1.5 cups chocolate chips

Optional ingredients:

Cookie close up :)

Cookie close up 🙂

  • 3/4 cups chopped hazelnuts
  • 3/4 cups shredded coconut
  • pink Himalayan salt

Cream together the butter and sugars.

Creamed butter and sugars

Creamed butter and sugars

Add in the egg, milk, and vanilla.  Beat the mixture together well.  If using Ener-G egg replacer, add the 1 1/4 tsp of dry mixture to the milk with an extra two tablespoons of milk.

Liquids together

Liquids together

Add in the baking powder, cayenne, and cinnamon and mix well.  Finally, add in the whole wheat flour and mix.  Then add the white flour a half cup at a time.  Mix slowly.  Add in chocolate chips and any other of the add ins that you want. Refrigerate your dough.  It will make scooping the dough so much easier.

Ready to bake!

Ready to bake!

Heat the oven to 375 F.  Place the cookies about an inch to an inch and a half apart from each other.  If you cook on a silicone sheet, it will make removing the cookies that much easier.  Cook for 15 minutes.  The cookies won’t brown so much on top, so no worries about that.  Allow the cookies to cool then enjoy!

Coconut AND sea salt options

Coconut AND sea salt options

As for the options, I’ve found that using a full 1.5 tsp of cayenne pepper and chopped hazelnuts are the best option.  If you don’t want to add nuts, I’d suggest using dark chocolate with some Himalayan salt sprinkled on top.  Any way you have it, they will be delicious.  Other options may be to try using some tofu or apple sauce instead of egg or the Ener-G.  Also, try using coconut oil instead of the butter, which may work as well.

Ready to eat!

Ready to eat!

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Two bite brownies

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Two bite brownies

Have you been to Chocolate Covered Katie’s blog yet?  No?  Well, you should.  You may not be a vegan, but she makes some amazing and healthy (well, healthier) desserts.  Like the blog name suggests, it is definitely heavy on the chocolate.  But that’s not a bad thing, right?  I decided to make one of her recipes recently.  The nice thing is that I can lick the bowl when I’m done and not have to worry about salmonella.  Pretty sweet!

Two Bite Brownie Recipe

  • 1/4 unsweetened cocoa powder

    Brownie Ingredients

  • 1/2 cup whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sweetner (I used brown sugar, but xylitol can be used for a more low-cal version)
  • 1.5 oz firm tofu
  • 1/3 cup unsweetened applesauce
  • 1 TBSP coconut oil
  • 2 TBSP almond milk (or soy, rice, etc.)
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (non-dairy)

Heat the oven to 325 F.  Mix all the dry ingredients together, including the chocolate chips.

Dry ingredients mixed

In a blender (or magic bullet) add the tofu, applesauce, oil, milk, and extract.  Remember tofu has no real taste, so it ends up absorbing the taste of everything around it.  It’s used in place of eggs in this recipe.

Tofu and wet ingredients

Mix these well until the tofu is smooth.

Wet ingredients blended

Pour the wet ingredients over the dry ones and stir well to combine.

Brownie Batter

Oil a mini muffin pan and fill with the batter.  Cook the brownies for 10 to 14 minutes.  According to CCK, they taste better an hour after baking.  They do taste pretty good in the bowl :).  The recipe should make somewhere between 12 and 15 bites, depending how much you eat raw….

Brownie bites

Update: I have eaten a few of these (I am controlling myself!).  I might try to tweak the recipe next time as the raw batter was SO good, but the finished product is a bit dense.  Maybe changing up the amount of tofu might help or using Ener-g instead might help.  Either way, they are definitely tasty!