Sweet Potato Chocolate Chip Oat Cookies (vegan & gluten free) – The Great Food Blogger Cookie Swap!

It’s the Great Food Blogger Cookie Swap day! I’m so excited to finally share this recipe with you! I look forward to the cookie swap every year (this our third year to participate). I had fun working with this recipe to get it just the way I liked it. I tested them on vegans, celiacs, and non-vegans and everyone gave them two thumbs up. I’ll take that as a good sign!! The recipe calls for sweet potato puree because they are in season and they lend a nice flavor to the cookie. But if you can’t find any, or don’t want to make any yourselves like we did, feel free to substitute pumpkin. It works just as well! These are soft, chewy and delicious. And if you have anyone in your life that’s afraid of vegan and gluten free foods, try these cookie out on them. They might surprise themselves!

Sweet Potato Chocolate Chip Cookies (v/gf) #fbcookieswap

First, let me share with you the cookies that we received!

The first cookies we enjoyed were Chocolate Biscotti Cookie Bars from Shannon. They were super peanut-y and chewy. YUM! We had to stop ourselves from eating the whole package!
Chocolate Biscotti Cookies #fbcookieswap

We then got two packages in the same day. YUM! Cookie overload. 😉

Chai Cookies from Emilie. Mmmmm. The chai flavor was subtle, yet super delicious. The chocolate was an added bonus!
Chai Cookies #fbcookieswap

And last, but not least, Cardamom Snickerdoodles from Beth. We are huge fans of snickerdoodles around here (especially Nick), so these were a huge hit! (and vacuum-sealing her cookies? brilliant!)
Cardamom Snickerdoodles #fbcookieswap

Now onto the cookies WE sent out this year!
Sweet Potato Chocolate Chip Cookies (v/gf) #fbcookieswap

Sweet Potato Chocolate Chip Oat Cookies
2 1/2 cups gluten free all-purpose flour (I used Namaste)
1 1/2 cups gluten free quick oats
1 tsp baking soda
3/4 tsp kosher salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup earth balance buttery sticks, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 flax “egg” (1 T ground flax + 2 T warm water)
2 tsp vanilla extract
1 cup sweet potato puree
1 1/2 cup vegan chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

In a medium bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger and set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together earth balance, brown sugar and granulated sugar until creamy. Blend in flax “egg”, vanilla extract and sweet potato puree. Slowly add in dry ingredients and mix until combined. Mix in chocolate chips. Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so the cookies don’t spread too much).

Using a 1 1/2-inch cookie scoop drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart.

Sweet Potato Chocolate Chip Cookies (v/gf) #fbcookieswap

Bake in preheated oven 10-12 minutes, or until edges are slightly brown and cookies are set. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. These also freeze extremely well!

Sweet Potato Chocolate Chip Cookies (v/gf) #fbcookieswap

Enjoy!

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SO Delicious Pumpkin bread (vegan)

I’m going to admit it. I’m totally in the mood to decorate and celebrate all things Christmas. This is SO unlike me, but I’m going to blame it on the fact that Thanksgiving is just so darn late this year. Plus, I don’t really care about Thanksgiving. It’s nice that Nick gets two days off from work, but that’s really about it. Let’s get serious, people. We can make mashed potatoes, pumpkin pie and vegan turkey any day of the year! I’ve never understood the hoopla.

That being said – and I hope you’re still with me! – I’m totally not over the pumpkin thing. I can make pumpkin things any time of the year as well, and I do. But because we bought a 6-pack of organic pumpkin at Costco for super cheap, I’ve been thinking of ways to use it. You may be thinking, “another pumpkin bread recipe?! lame.” Well, yes. This is another pumpkin bread recipe. But it’s also awesome! Every year I look forward to the dairy free drinks that come out around the holidays. This year we picked up some SO Delicious Pumpkin Spice Coconut Milk. This stuff is pretty darn tasty. It’s thicker than your traditional coconut milk, but not as thick as an eggnog-like drink. I found a recipe online and totally went my own way and made it vegan! BOOM.

The result? Delicious, soft and extra pumpkin-y goodness. Slather this with some earth balance and you won’t be able to stop. I ate 2 pieces in about 2 minutes. YUM.

SO Delicious Pumpkin Bread

SO Delicious Pumpkin Bread
1 cup SO Delicious Pumpkin Spice Coconut Milk
2 flax eggs (2 T ground flaxseed + 4 T warm water, whisked together)
1 cup pumpkin puree
1/3 cup coconut oil, melted
1/2 cup evaporated cane juice
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon

Preheat oven to 350 degrees and grease a loaf pan with cooking spray; set aside. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, kosher salt and spices. Beat together coconut milk, flax eggs, oil and pumpkin puree. Add dry ingredients slowly, and mix well after each addition. (be sure to scrape down the sides as needed) Bake in prepared loaf pan for 45-55 minutes, depending on your oven. Bread is done when edges have browned and a toothpick inserted in the center comes out clean. Let cool in pan for about 5 minutes before transferring to a cooling rack to cool completely.

SO Delicious Pumpkin Bread

Enjoy!

Have a very Happy Thanksgiving! What’s on your vegan menu this year? I’d love to know!

Banana Chocolate Chip Walnut bread (vegan & soy free)

Fall puts me in a baking mood. I would be in the kitchen baking up a storm everyday if my waistline wouldn’t object and I had an extra source of income to feed my addiction! (and someone to wash all of my dishes, of course!) Today was another one of those perfect, fall days. The sky was blue, the sun was shining and Olive spent all day lying on the deck. We had a few overripe bananas on the counter, and so banana bread it was!

For my birthday this year my sister gave me the Sticky Fingers’ Sweets cookbook. I was elated! So I grabbed the book today and checked the index for bananas. In it was a recipe for banana bread! Sold. I made a few changes, of course, as I always like to make it my own in some way. I also appreciate that the recipe uses ounces for ingredients. I feel like that leads to a much more consistent product.

This was a great way to use bananas! The bread has a great crust on the outside, and soft, moist inside. Just the way I like it! This is perfectly respectable all on it’s own, but it’s great with a slather of your favorite vegan butter! YUM.

Banana Chocolate Chip Walnut Bread (Vegan)

Banana Chocolate Chip Walnut Bread
2 ounces coconut oil, in solid form
4 ounces evaporated cane juice
2 tsp pure vanilla extract
6 ounces ripe banana (this was about 2 1/2 bananas for me)
1/2 cup unsweetened almond milk
10.25 ounces all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup chopped walnuts*
1/4 cup vegan mini chocolate chips (I used Enjoy Life)*

Preheat oven to 350 degrees. Lightly grease a loaf pan and set aside. In a mixing bowl fitted with a paddle attachment, combine coconut oil, evaporated cane juice and vanilla until creamy. Add bananas and mix until the bananas are completely mashed. Slowly add almond milk and mix until incorporated. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to the wet ingredients and mix until they just come together. Add walnuts and chocolate chips. Pour batter into prepared loaf pan and bake for 45-60 minutes, or until the top is golden brown and set, and a toothpick inserted in the center comes out clean. Let cool for about 15 minutes before moving to cooling rack to cool completely.

(*to keep walnuts and chocolate chips from sinking to the bottom of the batter, toss with about 1 tsp all-purpose flour before adding to the batter)

Banana Chocolate Chip Walnut Bread (Vegan)

Slice & enjoy!

2-ingredient Chocolate Cupcakes with Espresso Buttercream (vegan & gluten free)

I’m sure that you’ve seen this recipe floating around Pinterest or the internet. It’s one of those recipes that I know works and tastes amazing, but I always forget to make them! It’s pumpkin season and so I want to make PUMPKIN ALL THE THINGS!

This is seriously THE easiest cupcake (or muffin if you’re into skipping the frosting – crazy!) EVER. They are incredibly moist, rich and decadent. I added mini chips into the batter as well because Nick always likes a little texture and the chocolate chips do just the trick! The buttercream takes them to the next level by adding an extra hit of sweet, but with an espresso kick.

YUM.

This was my first time using a King Arthur Flour gluten free mix. I was super impressed! Great flavor, texture, and none of that “gluten free” flavor. I’d definitely use it again.

2-ingredient cupcakes with espresso buttercream (vegan & gluten free)

2-ingredient cupcakes:
1 box chocolate cake mix (one that makes 24 cupcakes)
1 – 15 oz can pumpkin puree (not the pumpkin pie mix)
1/2 cup vegan mini chocolate chips, optional (I used Enjoy Life)

Preheat oven to 350. Line cupcake trays with liners and set aside. By hand, or with a mixer fitted with the paddle attachment, mix together the cake mix and pumpkin puree until well blended. Once everything is well combined, fold in mini chips, if using. Using an ice cream scoop, scoop into prepared liners. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The top should set, and spring back when touched. I got 18 cupcakes.

Espresso Buttercream:
(recipe from Chloe’s Italian Kitchen)
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tsp pure vanilla extract
2 T instant espresso powder dissolved in 2 T water

Beat the shortening until smooth. Add powdered sugar and vanilla and beat to incorporate. Add 1 T of of espresso liquid at a time, as needed, and until your frosting reaches the desired consistency and espresso flavor. Beat for 2 minutes; until light and fluffy.

2-ingredient cupcakes with espresso buttercream (vegan & gluten free)

Enjoy!