Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Vegan Pumpkin Sugar Cookies


I overfilled the muffin tins with batter on my first try and quickly realized that the overflow baked perfectly into a sugar cookie-type consistency! In that moment, I knew vegan sugar cookies were not far out of reach.


This recipe is easy and fast! Just 1 bowl, simple methods, and 1 hour start to finish (frosting and all). And they just so happen to taste like the sugar cookies of your youth, just without (real) butter, eggs, or milk. Done !!

This recipe is included a basic vegan buttercream recipe below that’s infused with pumpkin butter and fall spices. It makes the perfect addition to these fluffy gems and sends the pumpkin flavor over the top.

Vegan Pumpkin Sugar Cookies

Tender, fluffy, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!

Ingredients
COOKIES

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)

  • 1/2 cup organic cane sugar (plus more for topping)

  • 1/4 cup brown sugar

  • 1 tsp pure vanilla extract

  • 1/4 cup pumpkin puree*

  • 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)

  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp pumpkin pie spice

  • 3/4 tsp ground cinnamon

  • 1 Tbsp unsweetened almond milk (or other non-dairy milk)
FROSTING (optional)

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)

  • 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)

  • 1/2 tsp vanilla extract (optional)

  • 2 1/2 - 3 cups powdered sugar

  • 1/4 tsp each ground cinnamon and pumpkin pie spice

  • 1 splash non-dairy milk
Instructions

  1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.

  2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.

  3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.

  4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.

  5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).

  6. Bake on the center rack for 10-12 minutes or very slightly golden brown.

  7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
For Frosting :

  1. Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.

  2. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.

  3. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.


Notes:

  • *Vegan butter sticks are best for baking, as the tubs can often contain water to ease spreading, which can affect the final product. I prefer Earth Balance buttery sticks for baking.

  • *If you are trying to speed-soften your butter, simply cut it into thin slices from the stick and it will soften much quicker.

  • *Pumpkin butter can be subbed for pumpkin puree, but hold back 1 Tbsp (amount as original recipe is written // adjust if altering batch size) of cane sugar.

Easy Keto No Bake Cookies




 Chocolate & Peanut Butter Keto No Bake Cookies
These Chocolate & Peanut Butter Keto No Bake Cookies are my new go-to guilt-free treat! They're super easy to whip up (no cooking required) and you only need 5 simple real food ingredients.

Ingredients:
  • 1 1/3 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder unsweetened
  • 2 cups coconut flakes unsweetened
  • 2 Tablespoons butter melted

Instructions :

  1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
  2. In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons Stevia).
  3. Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
  4. Place in freezer for 30 minutes to set.
  5. Store in an airtight container in the freezer.
Recipe Notes : Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.


Peanut Butter Blossom Cookies






 
Peanut Butter Blossom Cookies

Some call them Peanut Butter Hershey Kissed Cookies but we call them Peanut Butter Blossom Cookies. Call them what you like, they are a perfect year round or Christmas cookie.

Ingredients:







Refrigerated





  • 1 Egg








Condiments





  • 1/2 cup Peanut butter








Baking & Spices





  • 1 tsp Baking soda




  • 1/2 cup Brown sugar




  • 1 1/3 cup Flour




  • 1/2 tsp Salt




  • 1/2 cup Sugar




  • 1 tsp Vanilla










Dairy





  • 1/2 cup Butter








Other





  • 24 Hershey kisses (unwrapped)







Read Full Recipe : Peanut Butter Hershey Kissed Cookies  


DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

This cookie is full of rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.

Now it’s time to share my original Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies recipe. This recipe is so much like the original Levain Bakery cookie that you will not even know the difference!
DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES RECIPE


INGREDIENTS
  • 1 cup Cold Butter, cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • ½ cup Dark Baking Cocoa
  • 1 cup Cake Flour
  • 1½ cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1⅓ cup Semisweet Chocolate Chips
INSTRUCTIONS
  1. Preheat oven to 410 degrees.
  2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
  4. Chill dough for 15 minutes.
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set..

Blueberry Oatmeal Greek Yogurt Muffins




Ingredients

  • 1 cup + 1 tbsp all-purpose flour, divided
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh


Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here


Blueberry Oatmeal Greek Yogurt Muffins




Ingredients

  • 1 cup + 1 tbsp all-purpose flour, divided
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh


Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here