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.

Squash & Spinach Vegan Queso Dip

I love a good dip. Maybe it’s because I love chips and vegan dips are the perfect way to enjoy them, or maybe it’s just because I love the act of dipping things into vats of creamy goodness.

Who knows?

Well I was really in the mood for a vegan spinach & artichoke dip but thanks to ‘world events’ a few weeks had gone by without any artichokes–fresh or jarred–so I was forced to improvise. And since I’ve been on a kick making vegan squash and vegan pumpkin recipes, you can imagine that I had quite a bit to use time and time again and I was like, “Well, squash can be made cheesy, right?”

The answer, folks, is yeah. It can.

As you can probably tell by the photo there is a lot of squash in this recipe, because it’s part of the dip as well as the queso, if that makes sense?

Ingredients:
Butternut Squash
Garlic
Spinach (frozen works well here)
Red bell pepper
Shallot
Nutritional yeast
Vegan cheese (for topping)
Tapioca starch
Olive oil
Almond milk (I used Alpro Almond, No Sugars)

Start with the shallots & bell peppers, giving them a quick saute, but do it in a pan big enough to hold the squash because this is a one pot vegan dip! When shallots & peppers are close to done, add the garlic and cook for a minute or two.

Then add the frozen spinach and break it up if you didn’t thaw it in cold water first. Now it’s time to add the…butternut squash! Use a wooden spoon to stir and make sure it’s all broken up, or pop it in the food processor or blender until smooth.

Season with desired herbs & spices and this is where you should also add the nutritional yeast for that pop of flavor.

Slowly add the milk until it’s a little loose and then add the tapioca starch, one teaspoon at a time until you notice that thick cheesy consistency start to form.

Garnish with your favorite vegan cheese and bake for 20 minutes on 180 Celsius. Eat with your favorite vegan dipper!

When this vegan queso dip comes out of the oven it’ll be golden brown and bubbly and HOT. Proceed with caution!

And if you’re like me and can’t get enough spice, add a few drops of Sriracha or your favorite hot sauce on top and dig right in!

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!!