Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

IMG_1796

With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie and I delivered. I made larger cookie too so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, I used finely shredded coconut and it really makes the difference. The coconut cream icing is so smooth and can definitely be used to make other treats – which I plan on exploring. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

IMG_1774

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

IMG_1777

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

IMG_1776
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

IMG_1779

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

IMG_1822

IMG_1826

Vegan German Chocolate Cookies

  • Servings: 3 dozen
  • Difficulty: Moderate
  • Print

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins
(Makes 12 Muffins)

IMG_8029

Happy Monday! Oh…and what a tired Monday it is. I went to sleep too late and woke up too early 😦 . Okay now that I got that off my chest, Muffins!! I made these on Saturday, they’re gone now… I know its only been three days, muffins don’t last long around our house, lol. These are perfectly fluffy and moist, the addition of the earth balance permeates throughout the muffin and the applesauce keeps them moist. We had an 80’s themed birthday party (so fun! Seth did awesome in the 80’s trivia) to go to Saturday afternoon so I whipped these up super quick. They are as easy as baking gets. Note: I’ve made these before without realizing I ran out of vanilla and they were still delish, don’t fret. 🙂

Ingredients:
2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine. -Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
IMG_8020
-Add remaining wet ingredients stir to combine with a spoon.
IMG_8022
-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.
IMG_8024

Enjoy!
IMG_8027

Vegan Chocolate chip Muffins

  • Servings: Makes 12 Muffins
  • Difficulty: easy
  • Print

Ingredients:

2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine.
-Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
-Add remaining wet ingredients stir to combine with a spoon.
-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.