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Tag Archives: Coconut

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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Granola Recipe

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I’ve had an irrational fear of making granola for a long time.  I have no idea why or what it was about, but for some reason the idea of making granola seemed so daunting.  Well, my package for my April foodie pen pal was about to go out and I wanted to make something home made.  I had most of the supplies, so it was a matter of picking up a few things and getting the courage to attempt to make granola for the first time.  I decided to go with a pretty basic recipe and then got fancy at the end with some coconut.  Hopefully the pen pal likes it!

Granola Ingredients:

  • 3 cups regular oats (do not use instant)

    Ingredients

    Ingredients

  • 8 oz sliced or slivered almonds
  • 8 oz dried cranberries
  • 6 oz sweetened coconut
  • 1/3 cup canola oil
  • 1/4 cup honey
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 4 tsp vanilla extract

In a large bag add the oats, almonds, and cranberries.  Add to these the cinnamon and the salt.  Mix the dry ingredients well.

Dry ingredients

Dry ingredients

Add to the bag the oil, honey, and extract.  Using either your hands or shaking the bag well, make sure everything is WELL coated.  The oil needs to coat the oats to allow them to toast evenly.

Wet ingredients added

Wet ingredients added

Line a baking sheet with either foil or parchment paper and spread the ingredients out evenly.

Ready to be baked

Ready to be baked

Set the oven for 325 F and cook the granola for 10 minutes.  After 10 minutes are up, add the coconut to the mixture and try to bring the stuff on the edges into the middle.

Coconut added

Coconut added

Cook the granola for another 10 minutes before again mixing the granola from the outside in.

Just 10 more minutes....

Just 10 more minutes….

Turn the oven down to 300 F and cook for one last 10 minutes.  Remove the granola promptly and allow to cool.  Enjoy!

Close up of finished product

Close up of finished product

Some variations are possible.  I’d probably try other dried fruits the next time.  Dried blueberries would be amazing!  I also think other nuts like pecans and walnuts would work really well.  I’d also want to try this with non-sweetened coconut.  I think that would save a bunch of calories without sacrificing taste.  Also, using coconut oil instead of canola oil or using agave syrup instead of honey would be great substitutions.

Carrot Macaroons

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Carrot Macaroons

Well now that Passover is just about done, I am finally getting around to posting about my treats that I’ve been eating all week.  I figured cookies that included carrots are better for me than cookies that don’t.  Right??  They also happen to have coconut and chocolate on top.  I found the inspiration for the recipe on No Meat Athlete‘s blog.  The recipe that’s posted is gluten free, but the one I made is not.  Next time I make them, I think I’ll leave out the matzoh meal.  Again, it might be that I’m using whole wheat matzoh meal, but the taste of the meal definitely came through in the flavoring.

Carrot Macaroons

(makes 24-30)

  • 1 packed cup grated raw carrots (about 2-3 medium carrots)
  • 1/4 cup water
  • 1/4 cup coconut oil
  • 2 cups coconut flakes
  • 1/2 cup matzoh meal
  • 1/4 cup potato starch
  • 1/2 tsp salt
  • 1 vanilla bean
  • 2 TBSP sweetener of choice (agave, honey, maple syrup, or molasses)
  • 1/4 cup chocolate chips

Preheat the oven to 350 degrees.  The easiest way to grate your carrots is to use a food processor.  If you don’t have one, you can grate by hand, but it will take awhile.

Add all ingredients except the chocolate into a bowl and mix.  Split the vanilla bean with a paring knife and using the tip, scrape the insides of the bean into your dough.  The coconut oil is a semi-solid and therefore it might be easiest to incorporate by mixing with your hands.  It allows the oil to liquify into the mix.

Grease a baking sheet or use a silicone baking sheet for easy removal of the cookies later.  Using WET hands, roll your dough into balls and place on your sheet. Bake for 30 minutes.

When the cookies are done, melt your chocolate and either dip the tops of the cookies or use a spoon to put a dollop on top.  Enjoy!

Options: Next time I think I’ll just use REAL vanilla flavoring rather than a bean.  I also think I won’t use the matzoh meal.