Cookies!!

I have been beyond awful at blogging the last few months. Truth is I haven't been doing much experimenting in the kitchen. I'm not really living somewhere that makes it easy for me to cook and bake whenever I want to. I have however recently fallen in love with a vegan chocolate chip cookie recipe.

I asked my wonderful twitter buddies for baking suggestions a while back and had a friend suggest a recipe from Veg Web. Happy Vegan Chocolate Chip Cookies is the recipe she told me about. I for years have used pretty much only one recipe for chocolate chip cookies, and I think I will forever use this one now. :)

I altered it only slightly. For the 1c raw sugar, I used 1/2c white sugar and 1/2c brown sugar and made sure to use vegetable oil instead of canola oil. Also decided to add the cinnamon to them. Turns out that cinnamon is a must when it comes to chocolate chip cookies!! Oh! And I used a little less then a cup of chocolate chips.

Try them out, they rocked!! Logan devoured at least 10 cookies in the couple hours he was here that night and took home almost all the rest of them.



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On a slightly different note... I have been inspired by a friend and want to try out vegan caramel.... If anyone has any helpful hints, recipes or anything else that might be helpful in making it please let me know. :)

Veganized Killer Cookies!!

Some time last year I posted a recipe for Killer Cookies... It's a recipe I got from a friend years ago, and is by far the best chocolate chip cookie ever! Sadly... It wasn't a cookie I could share with my vegan friends... So I made it a goal to revamp the recipe, find vegan chocolate chips and figure out a way to substitute the eggs and guess what?! They ROCK!! The best part about it is all of my friends devoured them and none were aware that I had made them vegan! Yay for that!

The only downfall to this recipe is that it is huge! It makes 80-100 cookies depending on how big you make them, so I recommend halving it.

Vegan Killer Cookies

1 3/4c Shortening
2c sugar
2c brown sugar
4 heaping TBS ground flax + 8TBS water mixed (use for egg)
2tsp vanilla
3c flour
2tsp salt
2tsp baking soda
6c oatmeal

1/2 to 3/4c chopped nuts
1/2 to 3/4c coconut
1 12oz package chocolate chips

It'll be a little on the dry side, pour in some vanilla soymilk or whatever milk you have handy until slightly sticky. Scoop them in to 1in balls.

Bake at 350 for 9-12min

Vegan Jalapeno Cookies

Back in August last year I posted a recipe for jalapeno chip cookies, which was a spin-off of my Potato Chip Cookie recipe.

Why I thought it was okay to recreate them with jalapeno chips, I'm not sure... but it turns out they aren't so bad. Even then though, they needed some tweaking and they needed to be made vegan friendly.

So keep in mind with these cookies that they aren't meant to be eaten in bulk, and would probably be good for something like a BBQ type meal. They aren't really a dessert cookie... I don't know how to explain them. So after all of that... Here is the updated vegan version...

Jalapeno Chip Cookies

1/2c butter
approx 6oz vegan cream cheese
1/2c sugar
1 1/2c flour
1tsp vanilla
1/2c crushed jalapeno potato chips (I used Kettle brand)
1 jalapeno finely minced.

blend your butter, cream cheese and sugar together until smooth, then add everything else. If they seem a little on the sticky side you might need to add a little more flour.

Roll into little balls, then push them down with a cup that has sugar on the bottom of it.

Bake at 350 for 8-10min

makes between 30-40 cookies

Peanut Butter thumbprint cookies...

My phone takes super crappy pictures and makes everything look yellow... But those are 3 different ways to bake the same cookie! I made some regular old school peanut butter cookies, thumbprint cookies (some with my grandpa's homemade crab apple jelly and some with black raspberry jam) and peanut butter blossoms with Hershey kisses on top. This is the first year I have ever not done just the kisses on them. Worked out well all the way around though. :)

I have made these every year for Christmas for years and years and I always use the recipe off the bag of Hershey kisses. I cut it out and taped it to a piece of paper a few years ago and now I'm glad I did because this year they changed the recipe on the bag and I didn't want to use the new one.

This year though, I veganized the recipe... I am going to post the recipe I actually made and those of you who don't want to veganize it can switch things back to what they would be.

1/2c vegetable shortening
3/4c peanut butter
1/3c sugar
1/3c brown sugar
Ener-G Egg Replacer to equal 2 eggs (original recipe only calls for one egg)
2TBS vanilla soymilk (I imagine any form of milk will do, that is just what I had)
1teas vanilla
1 1/2c flour
1teas baking powder (the original recipe calls for baking soda but I was out)
1/2teas salt

I mix all the dry ingredients and shortening together, then add the 'egg', vanilla and milk and mix again then add the peanut butter very last until it is all smooth. It'll be a little sticky but its supposed to be that way. :)

Roll it in to 1in balls then roll the balls in sugar. Bake at 375 for 8-10min. Keep in mind that they continue to bake for 3min after they come out of the oven, so don't leave them in too long. If you want to make just regular peanut butter cookies, press them down with a fork before putting them in the oven. If you're adding jam then make a thumbprint in them as soon as you take them out, or add your kisses as soon as they come out of the oven.

Let cool a few minutes before trying to move them or they might crumble cuz they are a bit soft when they first come out.

Here is a picture of the egg replacer I used.

Killer Cookies

Killer Cookies

1 3/4c Shortening
2c sugar
2c brown sugar
4 eggs
2tsp vanilla
3c flour
2tsp salt
2tsp baking soda
6c oatmeal

1/2 to 3/4c chopped nuts
1/2 to 3/4c coconut
1 12oz package chocolate chips

Bake at 350 for 9-12min

Makes 80-100 cookies

This is a HUGE recipe so I usually only half it when I make them. I got this recipe from my friend's mom years ago.

An odd fact about them... Not putting the coconut in completely changes the taste of them, still good either way though. When there is coconut in them they seem to taste like they have raisins in them even though they don't, which I like because I like the taste of raisins but I'm not a big fan of the texture of them.

Jalapeno cookies?? I think so!

Sometimes when in the kitchen a little idea light pops in my head... Sometimes it ends in epic failure, other times just alright and every once in a while it turns out to be genius! This time around it was genius!!

Not to long ago I finally got around to posting my recipe for Potato Chip Cookies, a recipe that I've been using for years and years! Well last week I went to Jimmy Johns for lunch and got some baked jalapeno potato chips with my sandwich and half way through my lunch decided those chips NEEDED to be in a cookie!

Tonight I experimented with my idea and it turned out to be amazing!! I substituted half of the margarine for cream cheese and kept the rest the same, even using the sugar to smash them down.

I think these cookies would be great at a BBQ or just for because! Definitely something I am going to make again!! And as a reminder..... very easily turned in to a vegan cookie for my vegan friends!! :D



Here is the updated recipe:

Jalapeno Chip Cookies

1/2c butter
1/2c (4oz) cream cheese
1/2c sugar
1 1/2c flour
1tsp vanilla
1 jalapeno finally minced
1/3-1/2c crushed jalapeno potato chips (depending on how hot you want them)

you blend the butter, cream cheese and sugar together then add everything else. roll them into little balls then push them down with a cup that has sugar on the bottom.

bake them at 350 for 8-10minutes.

Potato Chip Cookies!!

Have you ever had potato chip cookies?? They are amazing and super easy to make and easily turned into a vegan friendly recipe!! I like to add food coloring to the dough and make the colorful for kicks! :)

1c butter
1/2c sugar
1 1/2c flour
1tsp vanilla
1/2c crushed potato chips.

you blend the butter & sugar together then add everything else. roll them into little balls then push them down with a cup that has sugar on the bottom.

bake them at 350 for 8-10minutes.


I like to add food coloring just for fun to them :)