The Best Vegan Chocolate Chunk Cookies EVER!

Today’s post is kind of a brag-post or rather, a way for me to gush about a really great vegan cookie recipe I came across recently.

Baking is not my strong suit in the kitchen, not really. I can mix and match flavors with the best of’em, but I need a base recipe to work from because I am very good at following a recipe.

So today I’m doing a little thank you and a little brag to the blog Loving It Vegan for this easy chocolate chunk cookie recipe.

This is a quick and easy vegan cookie recipe and chances are good that you have all he ingredients you need in your pantry.

Find the recipe here.

I used chocolate chunks because I have yet to come across vegan chocolate chips here in Romania and I like having big chunks in some bites and tiny slivers in others.

I haven’t been this satisfied with a vegan cookie recipe since I veganized my favorite peanut butter cookie recipes, and that was one of the first dessert recipes I veganized back when I was a new vegan.

These cookies are crispy on the edges and super soft on the inside, reminding me of why I don’t make cookies all that often. They are, honestly, too good and I had to do a long, grueling workout today to make up for how many I tested out yesterday.

Thank you, PopSugar.

What’s your favorite cookie recipe? I don’t eat them often, but I make them a lot because my partner and my in-laws seem to love’em.

Banana & Oat Vegan Cookies

I don’t know about you but whenever I have a few overripe bananas, which I do often because my partner buys them and pretends that he will eat them so they get overripe and I have no choice but to use them, the first thing I think of is banana bread. Of course.

Even though I’m a vegan who isn’t a huge fan of bananas, I can admit to a deep love of banana bread, with or without blueberries, walnuts, pecans, cranberries or any other add-in. But thanks to the above mentioned surplus of overripe bananas lately, a woman like me is forced to be creative.

So I dug deep in my well of vegan cookie knowledge and came up with something new, at least to me.

Vegan banana oat cookies.

This is an easy vegan cookie recipe that you can halve or double from the original 24 cookies.

The Easiest Vegan Sweet Potato Pie EVER!

Although Thanksgiving in the United States has come and gone, the season for sweet potato pie is still upon us and I, for one, think that as long as you can find sweet potatoes then you have time/room for pie!

And when it comes to making vegan desserts, I know that sometimes all the substitutions can make vegan baking a daunting task but this vegan sweet potato recipe is easy and delicious. And the best part? No pie crust!

If you’re in the market for a quick and easy vegan pie, keep reading.

Let’s start with the vegan pie crust because, and I can admit this because we’re all friends here, it is my vegan baking weakness. The first problem is that here in Romania I have a hard time finding actual vegan butter, it’s just margarine which has too much water to make a good vegan pie crust. The second problem is that I have yet to make a vegan pie crust with coconut oil that didn’t just go limp and lifeless.

Vegan Cake Fusion ~ Apple Crumble Coffee Cake

I don’t know about you guys out there in the world, but sometimes I find myself binge-watching food videos on YouTube because, well, what else is a vegan foodie to do for inspiration? Sometimes I see things that are WAY beyond my cooking capabilities and it turns out…not so great.

And other times, well other times we end up with a delicious vegan cake recipe that is time-consuming but overall easy to make. This recipe was adapted from Chef John on Food Wishes because who doesn’t love a good Dad joke? Or apple crumble vegan coffee cake?

I for one, love both and so when I had some free time recently, I got busy in the kitchen.

I found this vegan cake recipe easy to make but like with most complicated vegan dishes, you need to focus on prep work. So we’ll take this in steps.

Gather your ingredients:

Before you get started, pre-heat the oven o 350 (175C). And dice your apples, with or without peels, the choice is yours.

Step One: Toast the chopped pecans, or whatever other nuts you prefer and place in a bowl with brown sugar, salt, cinnamon and melted vegan butter. Set aside.

Step Two: Whisk flour, baking powder, baking soda and salt in a medium mixing bowl. Also, set aside.

Step Three: Cream together coconut oil (or vegan butter) and sugar until blended. Use a big-ish mixing bowl because we’ll be adding dry ingredients to this bowl. Add vegan eggs. Then vanilla and yogurt, but if you don’t want to use vegan yogurt, consider full fat coconut milk instead.

Step Four: Add flour mixture to the butter/sugar mix and combine until well blended and then STOP. Resist the temptation to over-mix. Fold in diced apples.

Now it’s time to layer!

You’ll need two layers of batter so when you pour the first layer, keep in mind you’ll need another. My top layer came up a little short so…yeah.

Cake batter layer –> Nut layer –> Cake layer –> Nut layer.

It’s that simple…ish.

Bake for about 40 minutes and let cool, if you have the patience!

I’m thinking of trying cashews and Granny Smith the next time I try…what’s your favorite apple-nut blend?

Vegan Chocolate & Butternut Squash Blondies

I think we’ve already covered that when autumn rolls around, I am all about the pumpkins.

And the squash.

In fact, let’s just say that I’m a fan of the gourd family, as evidenced by my pumpkin cookies. And muffins. And cupcakes.

This time I thought I’d try something a little different in the form of…blondies!

I love a good brownie, in fact I’d say that brownies are probably my favorite dessert and after about my second year as a vegan, I finally perfected my vegan brownies. So this year, I’ve decided to tackle blondies.

The ingredient list is quite simple and if you’ve ever made vegan blondies before, you already know just how easy this vegan dessert recipe can be! So…here we go.

The first thing you want to do is grab two bowls. In the first, add the dry ingredients. Flour, baking soda & powder, salt, cinnamon and ginger. If you’re in a pumpkin spice kind of mood, add that, but I’ve added too much pumpkin spice this year. Whisk to mix and then add in the sugar. I used brown sugar and I sifted it to make sure it was all broken up because brown sugar tends to clump.

In the other bowl, add the coconut oil, milk, extract and squash.

Add the wet ingredients to the dry and mix until just combined.

I was able to find vegan baking chocolate so I had to chop it up by hand but if you have vegan chocolate chips, toss them in while you mix to avoid over blending.

Those big hunks of melted chocolate are exactly why I’m so happy to make this vegan blondie recipe right now, look how yummy that looks!

Pour the batter into a greased baking dish and smooth with a spatula, then add a few more chocolate chunks on top…if you like.

Bake for 20 to 25 minutes and let it cool for 15 to 20 minutes. Trust me, it’s worth the wait!

This goes great with mulled wine, cider (if that’s your thing) or a nice mug of hot cocoa.

What’s your favorite type of blondie? Drop links or photos in the comment section.

Vegan Peanut Butter Pumpkin Cookies

I’m not much for sweets but my partner has quite the sweet tooth which feeds my need to bake when autumn and winter roll around and pumpkin & squash are EVERYWHERE!

I really love to grab a big ol’ pumpkin, roast it up and use pretty much the whole damn thing. I’ll soak & roast the seeds, make a soup, cookies, pies, cakes, breads, sauces & creams and whatever else strikes my fancy. It’s just how I roll.

Last week, he jokingly asked if it was possible to have peanut butter pumpkin cookies and I was like…why not?

And here we are.

If you’re looking for a vegan holiday cookie recipe that’s easy and delicious, this one might be the perfect fit for you. If you’re more of a cupcake lover, check out my Pumpkin Spice Cupcakes.

I find it easier to measure in grams when baking because I find that it yields a better final result, but if you’re in the US or you just love imperial measurements, this recipe was adapted from The Natural Nurturer.

Preheat the oven to 175C/350F and put down parchment paper on your baking sheets. The original recipe said this would yield about 18 cookies but somehow I got 37. I might bee because I ran out of whole wheat flour so half of this recipe is soy flour I had on hand, but I can’t say for sure until I try again.

Let me tell you how easy this recipe is: combine everything into one large bowl (except chocolate chips if you decide to add them, which I did not) and mix well until just blended.

Scoop out onto your baking sheets and bake 10-12 minutes or until golden brown.

Let cool for 10 to 15 minutes and gobble, gobble.

Yeah, these vegan cookies are just that simple. If you have time and all the ingredients on hand, kick your fall up a notch with these tasty pumpkin cookies.

The best part about these cookies? They are very calorie friendly as long as you don’t eat a full dozen in one sitting!

The key to any good vegan pumpkin desserts or sauces or…whatever, is the right pumpkin cooked the right way. Cut the pumpkin in half (like the photo below) and rub the flesh with oil. I used coconut oil because I planned sweet applications for the whole thing and roast it flesh side down. It should take about 40-50 minutes if it’s on the large side, but check it every 10 minutes after the 40 minute mark to make sure it doesn’t burn.

Let the pumpkin cool completely before you scoop out the insides. Refrigerate the insides for up to a week or you can freeze what you don’t use right away and it’ll hold for much longer.

What’s your favorite way to enjoy pumpkins?

Vegan Pumpkin Spice Pumpkin Cupcakes

I know we all love to make fun of those who go a little crazy when pumpkin spice season rolls around, but the truth is these people are just taking advantage of an abundance of a spice blend that really should be available all year long. I mean, ask yourself, what is so wrong with any of these:

Cinnamon
GInger
Cloves
Allspice
Nutmeg

I can’t think of one reason to hate on these spices, especially when you have every type of squash and pumpkin at your disposal! It’s like being mad that your market has broccoli, cauliflower and romesco! Unfathomable, that’s what it is.

All I’m saying is, embrace the season and not just because we are all living in the Upside Down known as 2020, just enjoy because it’s tasty, easy to make and readily available.

All you have to do is take your favorite vegan pumpkin cupcake recipe, or a vegan cake recipe, or any other vegan autumn recipe and add the pumpkin spice blend to the dry ingredients. It really is just that simple.

And if you’re feeling really sauce, like I apparently was, add a pumpkin spice glaze by adding the same blend to powdered sugar along with almond milk, or any other nut milk, plus pinch of bourbon or brandy. For these vegan cupcakes, I used a splash of Apple Pie Moonshine because it has that extra hint of sweetness and booze that turn these vegan cupcakes into something truly amazing.

Want to make’em?

Here we go:

250g All Purpose Flour
225g Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)
335g Pumpkin Puree (not pumpkin pie filling)
1 tsp Vanilla Extract (I’m in love with this Madagascar vanilla from Dr. Oetker.
60ml Coconut Oil (or other oil, like EVOO)
1 tbsp Apple Cider Vinegar
1 Vegan Egg (I like Arche or Megga Exx, both are German brands if you’re interested)

Mix the dry ingredients together and pour the wet into the dry, stirring until bend but be careful not to overmix or you’ll end up with tough, dense vegan pastries.

Bake at 180C for 20 to 25 minutes, or until an inserted toothpick comes out clean.

Now you’re done and ready to gobble up your vegan pumpkin spice cupcakes!

If you plan to add a glaze, let the cupcakes cool for 15 to 20 minutes or you’ll end up with a big, gooey mess.

What do you like drink with your vegan cupcakes…beer? Cocktails? Almond milk?

Drop your answers in the comments!

Quick Vegan Snack ~ Coconut Date Bars

In my quest to find calorie friendly vegan snacks, I’ve been scouring blogs, YouTube and social media pages in search of inspiration of any kind. Unlike my partner, I don’t have a big sweet tooth so other than one little taste, cakes and cookies are mostly consumed by him. And my mother-in-law who comes with her own love of all things sugary.

Then I stumbled across this recipe from Honey It’s Plant Basedand I fell in love.

This recipe is easy, it’s fast and it’s totally vegan!

When I say this vegan snack recipe is easy, I mean it!

All you’ll need is a scale, a food processor and a casserole dish. Parchment paper optional.

Ingredients:

Cashews (I used raw & unsalted because the flavors are clean and toasted them a little)
Dates (pitted & chopped)
Coconut flakes
Lemon juice & zest
Vanilla

That’s it, pop the cashews into the food processor  (this is mine!) first and run until are fine-ish, almost like a meal.

Then add the dates because these suckers are sticky and you want them to break up enough to provide the binding for your vegan bars.

Finally, add the remaining ingredients until blended and then press into your casserole dish like the top photo.

Refrigerate until firm. If you’re too impatient to wait, they’ll crumble apart as soon as you cut into them. Cover and keep in the fridge until the container is empty, or freeze the leftovers.

The bars were not too sweet but very delicious. They would have been better but I didn’t have enough coconut as the recipe required, but I highly recommend anyway.

And the best thing about these bars is that I already have a few ideas to make different types of vegan snack bars to enjoy! In fact, my partner thinks these are pretty great pre-workout bars, though he only eats half when that’s the case.

If you make these, or any other of my vegan recipes, tag me on Facebook at The Spicy Spatula or on IG at indyjaxn!!

Quick Vegan Peanut Butter Cookies

Some of you have reached out to me and asked why, oh why, do I so rarely post any #vegan desserts on this blog and the answer is two-fold really.

The first answer is simple: calories & sugar. Back in 2017 I made the decision to go vegan for my health, which meant I needed to get rid of old eating habits and replace them with healthier, cruelty free options that would help me lose weight and get back in shape.

Second, shortly after going vegan we moved from Germany to Romania and the stove we had until recently was total crap. Complete and total crap.

So there you have it, my short-ish explanation for why this blog has been seriously lacking in vegan dessert recipes. Today, we’re going to see if we can change that with some quick vegan peanut butter cookies.

Just in case you’re wondering, I have not yet reached my weight goal so these are not celebratory vegan cookies, they’re more like ‘celebrating my new stove’ cookies.

And since I’ve been looking for ways to make calorie friendly dessert recipes, I decided to fiddle with the recipe a little bit, so here we go!

Ingredients:

Peanut butter

Brown sugar (light or dark, unless you have access to truly vegan cane sugar)

Almond milk (or your preferred plant milk)

Flour

Coconut oil

Vanilla extract (I use Dr. Oetker’s Madagascar vanilla and I love it, but use what you have)

Salt

Baking soda

 

Tools:  Mixing bowl, Spatula, Cookie sheet & Parchment paper (or silicon mats)

Vegan almond and coconut milk
Alpro has new vegan milk with NO sugars!

Make the COOKIES:

Mix peanut butter and sugar in your mixing bowl.

Add in milk and vanilla

Mix remaining ingredients until you have a yummy vegan peanut butter cookie dough

Use a cookie scoop or a spoon to measure 1 tablespoon of dough and then roll & flatten like the photo below, using a regular kitchen fork

Line the cookies on parchment (or silicon if you have it, drop recommendations in the comments below, please!) paper and pop into a preheated oven at 350°F/180°C.

My new stove! Don’t you love the reflection of my slippers?

Bake for 10 to 13 minutes, shorter for soft cookies and longer for crispier ones.

See how easy these vegan cookies were to bake? All you need is one bowl, a good mixing arm and some good quality peanut butter and you’re good to go.

Enjoy.

Easy Vegan Cherry Crumble

I hope everyone is doing well, wherever you are in the world. Stay indoors and stay safe.

Most of all, while you’re stuck inside don’t be afraid to spend some time in the kitchen like I’ve been doing. Okay, sure I tend to spend some of my rare free time in the kitchen and this time it was for a sweet vegan treat.

The truth is that I make desserts more than I post them because my husband has a wicked sweet tooth and it lets me practice playing with the proportions to reduce sugar and fat without changing the consistency. Anyway the problem with my vegan desserts is that they don’t photograph well. They taste good, at least according to him, but they rarely look good on camera.

Today my cherry crumble has broken the mold. Badump-ump?

No?

Okay, on to the vegan cherry crumble recipe, then.

The ingredients are pretty simple:

Frozen Morello cherries

Brown Sugar

Corn starch

Oats

Cinnamon

Puffed Millet

Petit Beurre biscuits (accidentally vegan!)

Lemon (peel & juice)

Coconut oil (or whatever you’ve got on hand)

Toss the cherries with a tablespoon or two of brown sugar, lemon juice & corn starch. Set aside.

Mix the oats, millet, cinnamon and biscuits with a tablespoon of sugar and vegan butter of your choice. I used Becel because that’s what the market has.

Mix it all together with your hands, slowly adding the butter until you get a crumbly mixture.

Place the cherries in the bottom of a pre-oiled baking dish and sprinkle the crumble mixture evenly on top. Bake 35-45 minutes until it is golden brown and crispy on top and bubbly underneath.

Let it cool slightly and then dig in!

What desserts are you making while you’re inside all day?