Double Chocolate Marshmallow Cookies

Double Chocolate Marshmallow Cookies
(Makes about 64 Cookies – 5 ½ Dozen) ~ Eggless, Dairy-Free, Vegan

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It’s that time of year again, the holiday season continues which always equals cookie season! These cookies are insanely sinful; very much a treat. It is what I picture devil’s food to be, wicked. Bake for 8 minutes for a soft and chewy cookie or 10 minutes if you prefer a thin and crispier cookie. These are very simple and they make so many cookies you’ll want to gift them. Enjoy!

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Ingredients:
(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:

-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.

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-In a separate bowl, mix together wet ingredients until combined well.

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-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.

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-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.

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-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp.

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Enjoy!

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Double Chocolate Marshmallow Cookies

  • Difficulty: Easy
  • Print

Credit: veganrescue.com

Ingredients:

(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:
-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.
-In a separate bowl, mix together wet ingredients until combined well.
-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.
-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.
-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp. Enjoy!

Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

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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

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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

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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.

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-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

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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.

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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 Crinkle Cookies

Vegan Chocolate Crinkle Cookies
(Makes about 3 Dozen)

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How about a perfect cookie for the holiday! If you need a little something for Santa, yourself or to give as a gift, have I got the perfect cookie for you. This cookie is very decadent and will bake to gooey perfection. And…Who can’t resist the look of a crinkle cookie? Doesn’t it look like winter, as if the snow just collected right on top of them? 😊
I hope you try this one, it is so simple. I place them in the freezer to harden up a bit, mostly because I’m too impatient to wait 2 hours in the fridge or overnight. However, you can certainly make these ahead and skip the freezer part, by storing them in the fridge instead. I reference it makes about 3 dozen because I made exactly 35 cookies. When I wrote this recipe out I anticipated 1/2 cup of chocolate chips but ended using only 1/4 cup. Hope you enjoy!

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Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
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-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
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-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
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-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand.
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Make a small well or hole with your index finger. Add the chocolate chips and seal together.
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Roll to form a ball.
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Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
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-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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Vegan Chocolate Crinkle Cookies

  • Servings: 3 Dozen
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand. Make a small well or hole with your index finger. Add the chocolate chips and seal together. Roll to form a ball. Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.