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I’ve got some pretty fantastic people in my life, case in point: my roommates who put up with me and my idiosyncrasies on a regular basis, and who are kind enough to chauffeur me around on occasion, including when my flight kept getting delayed and finally ended up getting in at around 2am. Similarly, my mom, who took it upon herself to make aforementioned roommates a ‘gratitude pillow’ for their efforts. I love my parents, but sometimes the things they do baffle/embarrass me a bit. The pillow, while a lovely gesture, has an embroidered square on the back denoting it as a gratitude pillow to them from my mom and the date which we got a bit of a chuckle out of.  Anyways, the next time I had a flight, I deemed it a perfect opportunity excuse to make cookies (although really, is there ever a bad time to make cookies!?)  which were then dubbed ‘gratitude cookies’ (my poor mother!).

I am still not incredibly confident with my skills at gluten free baking, so I adapted this recipe from the ever fantastic Karina over at The Gluten Free Goddess. They turned out pretty darn fantastic if I do say so myself, and they stayed nice and moist for several days post baking, which is a welcome surprise for gluten free baked goods.

1 cup sorghum flour
1/4 cup millet flour
1/2 cup potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 cup coconut oil + 1/4 cup coconut spread + coconut milk (or 3/4 cup coconut oil) *See note*
1/2 cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon Egg Replacer whisked with 1/4 cup coconut milk until frothy
1 1/3 cup old fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup sliced dried tart cherries
1/2 cup dark chocolate chips
Preheat oven to 350F. Combine dry ingredients (sorghum flour through cinnamon) in a large bowl until thoroughly mixed. In a small bowl, mix wet ingredients (coconut oil through egg replacer) until fully combined.  Stir into dry ingredients. When fully combined, stir in oats, coconut, cherries, and chocolate chips until evenly distributed throughout dough.
Scoop dough into tablespoon or so sized balls and place on silpat, or parchment lined baking sheet. Press down to flatten and bake for about 12 minutes, or until just golden around the edges, cooking for a few minutes longer if you prefer a crunchier cookie. Allow to cool on the sheet for a few minutes before removing to a baking rack or plate.
Enjoy or bestow upon others as a token of your appreciation (but don’t forget to test one a few before you send them off!  😉 )

*Note* I wanted to use unrefined coconut oil to impart a coconut flavour to the cookies, however I only had refined oil on hand, so I used a combination of oil and coconut spread (which I think was basically coconut butter-quite dry) mixed with a bit of coconut milk to make it smooth. If you have unrefined coconut oil, feel free to use just that.

I’m also submitting these to Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free.



***Have you checked out our tea giveaway yet? There’s going to be two winners, and the prize is awesome!***


I ended up choosing to make cookies for my non-vegan potluck last week. These caught my eye a while back, with their festive colouring and this seemed like the perfect reason to veganize the recipe, which really wasn’t hard at all. As I was going for maximum vegan decadence I didn’t make any of my usual recipe alterations, so this truly is a dessert cookie; not much to go on in terms of convincing yourself that they are good for you (unless you want to go the antioxidant route- pomegranate and dark chocolate, knock yourself out! ;)). Alas, mine didn’t end up quite as pretty as the original as I opted for dark chocolate due to the general absence of vegan white chocolate in these parts.

Pomegranate Chocolate Chip Cookies (adapted from here)

1/2 cup earth balance

1/2 cup brown sugar

1/2 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

2 tablespoons unbleached all purpose flour

3 tablespoons water (or milk alternative)

2 teaspoons vanilla extract

1 1/4 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup rolled oats (I used quick but I do think that old fashioned would be better)

1 cup dark chocolate chips (you could probably go with 3/4 of a cup – I found that I had an awful lot of chips that wouldn’t mix into the batter)

1/2 cup pomegranate arils

Preheat oven to 375F.

Place earth balance and sugars in a medium mixing bowl. Whip (or stir with a wooden spoon- I was going for fluffy so I whipped them with beaters) until fully combined. In a small bowl, mix the first measures of baking soda and powder with the water/milk and flour. Pour into butter sugar mixture with vanilla extract and beat again to combine.

In a small bowl combine flour, baking powder, baking soda, stir to mix. Pour into wet ingredients in two or three batches, stirring between additions. Stir in chocolate chips and oats. Scoop out about tablespoon sized balls, squish five or six pomegranate arils into the ball and place on baking sheet. Bake for about 10 minutes or until golden around the edges. Remove from oven and leave on cookie sheet for a minute or two to cool. You could also stir the arils into the batter with the chocolate chips to save time but the batter would likely get stained with burst arils.

So the verdict seemed to be pretty good regarding the cookies as people couldn’t believe they were vegan and they were definitely a plate real estate contender despite the other offerings being an eggnog cheesecake and a lemon poppyseed cake. A success in my books!


Whew, VeganMofo is certainly a feast for the eyes! I have come across so many delicious looking things that I really want to remember, particularly with holiday goodies on my mind. I figured that a post of what I’m drooling over right now was in order (both for me and you- I always have a devil of a time trying to remember where I saw that delicious looking recipe)

First up, macarons!! How cute would chocolate macarons with pepperming filling be on a holiday tray? Or, peppermint and chocolate, chocolate and orange… (heh, do we sense a theme here with the chocolate?) I also think it would be fun to experiment with this recipe as a meringue; I was all exciting when I came up with the brilliant idea of a pumpking meringue pie, only to Google it and find out that alas, I am not quite the culinary trailblazer I had envisioned. Nevertheless, plenty of ideas about this one.

Cranberry Chocolate Tartelettes, yes please! How pretty and unique would these be on a holiday cookie tray, or baked up into a big tart for an end of meal showstopper?

Cranberry Gingerbread. Yum! I love fresh cranberries and this recipe is refined sweetener free and gluten-free!!

Chocolate Chestnut Tart. I love chestnuts and while I have never had them combined with chocolate, I am betting it’s a delicious marriage. Also, how pretty would this be sitting on the dessert table at a holiday meal? Or a slice of this while cozied up in front of the fireplace with hot chocolate/tea  and a good movie/company? Mmmm…

German Gingerbread Cookies, how adorable and the flavour combination sounds amazing!


Coconut Macaroons. I love me a good coconut recipe, and these look like the perfect way to try to replicate the non-vegan macaroons I used to love.

Not so vegan but on my list of things to veganize!!

Pomegranate White Chocolate Mousse. Sounds delectable! Love the stark contrast between white and red; I’m thinking making some mousse with just the white chocolate, and some pomegranate and swirling them in bowls/tartelettes.

Hope my American readers have a wonderful Thanksgiving with plenty of tasty food!


Well it certainly seems like my recipe crafting abilities are most easily adapted to cookies (not that I’m complaining! ;)) These here cookies are my contribution to this months SOS roundup using tahini. I loved the idea of using tahini in a peanut butter style cookie recipe and cranberries seemed like a good match flavourwise, although had I had chocolate chips they would be in there too.  While these certainly aren’t the most healthy cookie out there, tahini does boast some pretty decent nutritional stats and makes these cookies nice and moist and chewy (maybe not a plus for Eve and other crunchy cookie folks, but for the rest of us, super yummy!) so get eat up and just remind yourself that these cookies are contributing to your daily calcium, copper, and EFA intake.

1 cup spelt flour

1 cup rolled oats (I used quick cooking but I am sure you could use old fashioned as well)

1 tsp baking powder

3/4 tsp baking soda

1/2 cup tahini

1/4 cup grapeseed oil

1 cup brown sugar (or Sucanat, for an unrefined substitute)

1 1/2 tsp vanilla extract

2 tsp ground flaxseeds

1/4 – 1/2 cup water or nondairy milk

1/2 cup dried cranberries

Preheat your oven to 350F. Combine flour, oats, baking soda and baking powder in a small bowl. Set aside. Stir together tahini, oil, sugar, vanilla, and flax until fully combined. Add flour mixture in small batches, stirring between each addition. When it is all combined you will likely have quite a dry mixture. Add water/milk until you get a moist dough that holds together (mine still looked borderline too dry but when I rolled it into a ball it held together). Stir in cranberries. Scoop out a tablespoon or so of dough at a time and roll into balls. Place on cookie sheet and flatten. Bake for 10-12 minutes until edges are golden. Allow to cool for a few minutes before removing from cookie sheet. Enjoy!


Just squeaking in at the end of the month here (speaking of which, where the heck did September go!?) with another recipe to add to the SOS Challenge.

It seems fitting, to me at least, that this recipe is based off of one from Ricki’s Sweet Freedom cookbook. I changed up the ingredients a bit to better suit the contents of my pantry, but also to fit with the fall harvest idea I was going with; apples, carrots, cranberries, oats, caramel, cinnamon – all perfect fall ingredients. These cookies are very moist and chewy, not too sweet, and pretty healthy as far as cookies go.

Fall Harvest Cookies (adapted from Sweet Freedom by Ricki Heller)

¼ cup each grated carrots and apple

½ cup brown rice syrup

¼ cup maple syrup

2 tablespoons grapeseed oil

1 tablespoon ground flaxseed

1 tsp vinegar

1 tsp vanilla extract

¾ cup dried cranberries

1 cup spelt flour

1 tsp baking soda

1 tsp baking powder

¼ tsp five spice powder

1 cup rolled oats (not old fashioned)

Preheat oven to 350F. Combine ingredients up to, and including, cranberries in a mixing bowl and mix. Pour flour, baking soda, baking powder, spice powder, and oats into a separate bowl and combine. Add dry ingredients to wet and fully incorporate. Take spoonfuls of batter and drop onto cookie sheet, flattening tops (and smoothing edges and bumps if you’re stupid picky about the appearance of your cookies like me) before baking. Bake for 10 minutes rotating the pan halfway through to ensure even cooking. Remove and let cool on cookie sheet (they are quite soft and crumbly straight out of the oven, so you are apt to break them if you start messing with the cookies right away).


Gluten-Be-Gone Homestyle Chocolate Chip Cookies from Eat, Drink, and Be Vegan! Pre-gluten free, I made the homestyle chocolate chip cookies from Vive Le Vegan on an embarrassingly regular basis. I still have the recipe memorized! (admittedly, it’s super simple)….

I’m not sure why it took me so long to get around to making Dreena’s gluten free version, because they are gooooood. And by that, I mean that they’re crunchy. To my mind, crunchy trumps chewy – sorry, chewy cookie folks. These are the first GF cookies I’ve made that have been even remotely crunchy, so I was very pleased. I bet if you baked them for less time, they’d turn out perfectly chewy, too. 🙂

If When I make these again, I might try a) reducing the sugar in them (woooooheeeeey are they sweeeeet! I froze them ASAP, so hopefully that will minimize any sugar-induced stomach aches), and b) use slightly less xanthan gum, as they were on the verge of being a little squidgey. I keep talking about the squidgey-ness off xanthan gum, am I nuts? I swear I think I know what I’m talking about……


Well we’re definitely down to the wire here , only a few days left! Here is one final cookie recipe for you. Maybe you need something to put out for Santa on the evening of the 24th, a little something to snack on while visiting with friends and relatives? Regardless, hopefully this minty cookie will be just the thing for your last minute holiday baking needs (well until the gearing up for New Years…) 

If you aren’t in the midst of preparing for the culmination of the years biggest display of rampant consumerism festive cheer, these cookies don’t scream Christmas so they are a perfect way to treat yourself for dealing with all those crazy shoppers every time you leave the house.

These cookies are kind of delicate, not falling apart when you go to scoop ’em off the cookie sheet, but kind of crumbly when you bite into them. Possibly not the best choice for travelling cookies (thats a good thing in my books-more for me! :))

Mint Chocolate Chip Cookies (Adapted from this recipe)

1 tablespoon ground flaxseeds or ground chia seeds

3 tablespoons water

1/2 cup Earth Balance

1/4 cup applesauce

3/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon mint extract

1 1/2 – 1 3/4 cups spelt flour

1/3 cup cocoa powder

1/2 teaspoon each of baking soda and baking powder

1 cup chocolate chips

Preheat oven to 350F. Grease cookie sheet.

Combine flaxseed/chia and water in a small bowl, whisk slighty and set aside. Mix Earth balance, applesauce and sugar until fully combined in a medium sized bowl. Add flax/chia and water mixture and extracts. In a separate small bowl, mix flour, cocoa powder, baking soda and baking powder, combine. Add to wet mixture and stir together. If dough is too wet, add more flour. Stir in chocolate chips.

Roll into tablespoon sized balls and place on cookie sheet. Flatten (cookies don’t spread while baking) Bake for 8-10 minutes.


Its become a bit of a holiday tradition to take creature holiday photos on Christmas morning before any gifts get opened. I love going back and looking over the collection I have amassed over the years, so I thought I might share a few here in the days leading up to the big day. In previous years it has been quite the production with seven critters to keep track of, and of course, there has to be a group photo!

Sorry, what’s that you say? You’re here for cookies, not festive bunny portraits? Well harrumph. I thought he looked pretty darn spiffy.  Okay, onto the edibles! 🙂



I love chai and had the great idea to use chai spices instead of just cinnamon for a twist on the snickerdoodle, however I found out that I had already been beat to it by the ever-talented Celine. Her recipe made them chocolate as well, which I decided to forego this round as I really wanted them to still essentially be snickerdoodles, but I am sure her chocolate version is darn tasty too (as you can always expect from her recipes). Now go forth and bulk up your cookie jar, you never know when unexpected visitors will drop by!

Chai Spiced Snickerdoodles (adapted from this recipe)

1/4 cup granulated sugar

1/4 cup brown sugar

1/4 teaspoon each of ground cinnamon, ginger, and cardamom

1/8 teaspoon allspice

1/4 cup Earth Balance

1 Ener G Egg

1/2 teaspoon vanilla extract

3/4 cup spelt flour

3/8 teaspoon baking powder

Preheat oven to 350F. Grease cookie sheet.

Mix sugar and spices in a small bowl. Reserve 2 tablespoons. Beat earth balance, Ener G egg, and vanilla extract together in a separate bowl. Mix in sugar-spice mixture, except the reserved portion. Add flour and baking powder, stir to combine. Scoop out tablespoons of dough, roll into balls and roll in reserved sugar and spices. Place on cookie sheet and flatten tops slightly.

Bake for 13 minutes.


I have several idiosyncrasies, (don’t we all) one of which involves cookies. I like them to be perfectly shaped, all uniform throughout the batch, ready to grace the pages of a baking magazine. This means that I often overlook drop cookie recipes and scorn those than include large chunks that may lead to misshapen cookies, all for the goal of that ‘perfect’ plate of cookies. This recipe would normally fall into one, or both, of the above categories, but the original recipe sounded like such a unique flavour combination and I was running out of cookie recipes that I wanted to try, so I gave it a shot. I think that I might need to get over my prejudice and embrace the ‘rustic’ organic homey look of drop cookies, because these were pretty darn tasty! 

Almond Fig Chocolate Chip Oatmeal Cookies (adapted from this recipe)

1/2 cup Earth Balance

1/2 cup applesauce

1/2 cup brown sugar (not packed)

1/2 cup granulated sugar

4 tablespoons soymilk

1 1/2 teaspoons vanilla extract

2 1/4 cups spelt flour

1 teaspoon baking soda

1 teaspoon each of ground cinnamon and ginger

3/4 cup rolled oats

1/2 cup chocolate chips

1/2 cup sliced blanched almonds

1/3 cup finely diced dried figs

Preheat oven to 350F. Grease cookie sheet.

Combine Earth Balance, applesauce, sugars, soymilk, and vanilla extract together in a bowl. Mix thoroughly. Add flour, baking soda and spices. Stir until fully incorporated. Add oats, chocolate chips, nuts, and figs to dough, stir in. Scoop spoonfuls of dough onto cookie sheet and flatten (cookies don’t spread while baking). Bake for 13 minutes, or until golden.


Being the holiday dork that I am, I really wanted to have some cookies that smell and taste like Christmas. Eggnog is one of those flavours, even though I don’t really like it much myself, so I wanted to channel it in a cookie. I think I did it with these ones. Madame eggnog-hater managed to choke down an embarrasing amount of these! 😉 (The second batch was purely for recipe-testing purposes- thats my story, and I’m sticking to it) Eve had a great suggestion for even more eggnoggy goodness: substitute the soymilk and some of the maple syrup for a commercially prepared (or homemade) soynog. Sounds fantastic to me, although I think I will leave it up to some of you to try, and give my waistline a break. 🙂

Eggnog Crinkle Cookies (Adapted from 5 Spice Cookies in Eat, Drink, and Be Vegan)

1 1/4 cups barley flour

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/3 cup (scant) maple syrup

1/4 cup (scant) canola oil

1/8 cup soymilk

1 1/2 tsp vanilla extract

Additional sugar for sprinkling on top.

Preheat oven to 350F.

Mix all flour, sugar, baking soda, baking powder, cinnamon, and nutmeg in a bowl. Stir to combine.

Combine maple syrup, canola oil, soymilk, and vanilla extract in a separate bowl. Mix. Pour into dry ingredients and stir to combine.

Roll out tablespoon sized balls of dough and place on cookie sheet. Lightly flatten. (they don’t spread much in the oven) Sprinkle tops with sugar. Bake for 10 minutes. Remove from oven and allow to cool for a minute before transferring off of cookie sheet.

These are great warm from the oven, and cold, but do give them a few minutes to cool if you opt for the straight-out-of oven method, the insides are awfully hot (not that I speak from experience or anything…)