Prize winning vegan ginger chocolate cookies

Yes, I really won a prize at my work cookie bake-off! I’ve never really won anything, so this was exciting in itself, AND the prize was a beautiful handmade glazed mixing bowl and a little whisk. I’ll post photos of that later. I highly recommend these cookies, which are adapted from Martha Stewart by way of Stephanie’s Kitchen. I veganized the recipe (sorry, cow butter lovers) and added lots of crystallized ginger. My version is below.

adapted from Martha Stewart’s Cookies Cookbook

1 1/2 cups plus 1 tablespoon all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup vegan margarine

¼ cup crystallized ginger, chopped finely

1/2 cup packed dark brown sugar

1/2 cup blackstrap molasses

1 teaspoon baking soda

1 1/2 teaspoons boiling water

½ vegan chocolate chips

1/4 cup sugar

1. Line two baking sheets with parchment paper.

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In a large bowl, beat margarine and half of the crystallized ginger on medium speed until lightened, about minutes.  Add brown sugar, beat until combined.  Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate chips and remaining crystallized ginger; turn onto plastic wrap.  Pat out to a 1 inch thickness; seal with wrap.  Refrigerate until firm, 2 hours or overnight.

4. Preheat oven to 325 degrees.  Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets.  Chill 20 minutes.  Roll in granulated sugar.  Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer to a wire rack and cool completely.

Vegan chocolate oatmeal cookies with peanut butter frosting

It sounds decadent, but these little cookies are healthy and filling.


1 cup all-purpose flour

1.25 cups steel cut oats

4 TBL cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 TBL olive oil

1/2 cup water

1/2 cup  sugar

1 Ener-g egg replacer (or egg substitute of your choice)

1 teaspoon vanilla extract

Preheat oven to 350. Prepare a baking sheet with parchment paper or margarine, etc. Combine dry ingredients in a large bowl. Add in wet ingredients. Mix well, adding an extra tablespoon of water if needed. Place teaspoon sized balls of dough on the cookie sheet, bake 10 minutes. Cool and remove from pan. (Makes 24)

Peanut butter frosting

4 TBL peanut butter

1/4 cup sugar

2 TBL soy creamer

1 tsp vanilla

In a bowl, whisk to combine. Top cookies with about 1/2 tsp of frosting per cookie.

Vegan banana peanut butter chocolate chip muffins

For the perfect post-yoga snack, try one of these little treats. It has bananas and natural peanut butter, so it’s super healthy. I’m eating one right now. The truth is that I hardly ever bake, it’s really only been since I found the long lost bag of self-rising flour in the cabinet. And of course, my deep and enduring commitment to participating in VeganMofo has compelled to make things that are fairly photogenic. IMG_3619

2 cups self-rising flour
1 cup rice (or soy) milk
1/2 cup sugar
2 bananas
1/2 cup peanut butter
pinch of salt
1 tsp vanilla
2-3 TBL cocoa powder
2 eggs worth of Ener-g replacer
1/2 cup vegan chocolate chips

Preheat oven to 350.
Combine all ingredients EXCEPT flour and chocolate chips in a bowl. Blend using a hand mixer or immersion blender (my method). When well mixed, stir in flour gently. Add chocolate chips and stir in. Pour into prepared muffin pans (I use silincone, no greasing needed). Bake 20-30 minutes, until an inserted toothpick comes out clean.* Cool at least 10-15 minutes.
Makes 12
*In the first batch, I made very large muffins and it took them about 30 minutes. For the smaller ones, I’d say check at 20 minutes.

Double Chocolate Vegan Muffins

These delicious muffins are quick and easy to bake. This recipe was originally for our delicious cranberry muffins, then it evolved into plum muffins. Last night we had a dessert craving, so we tried the base recipe using cocoa powder and chocolate chips.  They’re perfect for a late night snack, and smell amazing. Enjoy!

chocolate muffins

2 cups self-rising flour

1 cup warmish water

2 egg replacers (we use Ener-g egg replacer)

1/4 cup olive oil

1/2 cocoa powder

1/2 cup sugar

1 cup chocolate chips

Preheat oven to 325. Mix all ingredients–except chocolate chips–in a medium bowl. When well combined (you may need a little extra water) stir in chips. Scoop into a prepared muffin tin (we used silicone, so no oil needed). Bake for 22-25 minutes, until the toothpick comes out clean. Cool at least 10 minutes. Makes 9-12 muffins, depending on the size you like.

Happy VeganMofo!

Coconut Custard Brownies

Heavily borrowed from Tofu for Two‘s Vanilla Custard Brownies. However, we were not paying attention to the conversions very carefully, so the texture is probably a bit different.
We made these yesterday for Jennifer’s birthday and they turned so rich, fudgey and delicious!

Preheat oven to 350 and butter an 8 x 8 x 5 cooking dish.

The Custard Topping:

  • 2-2.5 oz firm tofu (we just used what was left in the fridge)
  • 1/4 cup light coconut milk
  • 1 tablespoon lemon juice
  • 4 tablespoons Karo syrup
  • 1 and 1/2 tablespoons corn starch
  • 1 cup light shredded coconut

Mix ingredients well with a hand-mixer, then stir in coconut. Set aside.

The Brownie Batter:

  • 4-5 oz semi-sweet chocolate
  • 2 oz vegan butter
  • 1/3 cup whole wheat flour
  • 1/4- 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 plain, plain yogurt
  • 1/3 cup brown sugar
  • 3 tablespoons coconut milk
  • 2 tablespoons turbinado sugar

Melt chocolate and butter on the stove, with a little water. Set aside to cool. Combine dry ingredients in a bowl. Then stir in the yogurt and coconut milk. Stir well then add in the chocolate and butter.

Pour into the greased baking dish. Pour the coconut and tofu mixture on top of the brownie batter. Take a knife and swirl the coconut mixture around for the marbled design.

Bake for 35-45 minutes. The original recipe said to bake for 35 minutes, but ours was not yet cooked in the middle so we left it in for an additional 8-10 minutes.

Coconut Pecan Crusted Brownies

Adapted from Epicurious.

For topping
3/4 cup unsweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate melted
1/2 teaspoon baking powder
1/2 teaspoon salt

Make topping:

In a 1 1/2-quart bowl stir together topping ingredients until combined well.

Make brownie layer:
In a 1 1/2-quart saucepan melt butter over moderately low heat. Melt in semi-sweet chocolate and stir frequently. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies for 20 minutes or so before eating.