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***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!

-K

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It’s beginning to look a lot like Christmas around here; trees were put up on Sunday to the Nutcracker soundtrack and yesterday the city got a nice white covering so we are all set. Anyways, for those of you in the U.S. thanksgiving is just around the corner (those of us up North are already in full-blown Christmas mode) and you are probably more worried about the upcoming big (birdless) feast so I have compiled a list of thanksgiving appropriate recipes for you if you are still looking for ideas to cook up.

 

Baked Goods:

Pumpkin Gingerbread Muffins

Orange Cranberry Muffins

Cranberry Walnut Banana Bread

Cranberry Tahini Cookies

Fall Harvest Cookies

Peanut Butter Apple Crisp

Sugar-free, Gluten-free Crustless Pumpkin Pie

Gluten-free Cranberry Orange Poppyseed Muffins

Dutch Apple Cake

 

Main Dishes:

Moroccan Rice and Squash Pilaf

Sides:

Sweet Potato, Carrot Soup with Tempeh

Raw Sweet Potato, Pineapple and Apple Slaw

 

Menus:

2010 Thanksgiving

2009 Thanksgiving

Here’s to good food, friends and family and the start to a wonderful holiday season! 🙂
-K