Vegan Madeleines

Ingredients

• ½ cup Earth Balance Whipped Organic Buttery Spread (plus extra for pan)
• ⅔ cup granulated sugar
• zest of 1 lemon
• 1 cup unbleached, all-purpose flour
• ¼ teaspoon baking powder
• pinch of salt
• 1 Tablespoon EnerG Egg Replacer powder
• ¼ cup water
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar

Directions

Preheat oven to 350° F.

Using extra Earth Balance, generously grease a madeleine baking pan (with 12 spaces). Coat lightly with flour.

In a small saucepan, set Earth Balance over a gentle flame to melt. Once melted remove from heat and set aside.

In a small bowl, combine sugar and lemon zest, and rub with your fingers until thoroughly moistened. Set aside.

In a separate small bowl, combine flour, baking powder, and salt. Set aside.

In a medium mixing bowl, combine Egg Replacer powder, water, lemon juice and vanilla, and whisk until foamy. Slowly whisk in sugar / lemon zest mixture. Add flour mixture and whisk. Add melted Earth Balance, and stir to make a smooth batter.

Divide dough between the 12 madeleines. Each one will have just over a tablespoonful of dough in the center of the depression.

Bake for 12 - 15 minutes, until golden brown. Use a silicon or offset spatula to loosen madeleines, and turn out onto wire rack covered with parchment paper.

Sprinkle with powdered sugar.

Enjoy!!

- Acooba

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Gluten Free Chocolate Chip Oaties

Ingredients

• 7 Tablespoons cold pressed sunflower oil
• ½ cup coconut sugar
• 1 Tablespoon Ener-G Egg Replacer
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup + 1 tbsp water
• 2 teaspoons vanilla extract
• 1 ½ cups Pamela’s Gluten Free Artisan Flour Blend
• ½ cup gluten free oat flour
• ½ cup vegan chocolate chips

Directions

Preheat oven to 350° F.

Line baking sheet(s) with parchment paper.

In a mixing bowl, combine oil, coconut sugar, Egg Replacer, baking soda and salt. Stir until well blended, then stir in water and vanilla extract. Stir until the coconut sugar is pretty well dissolved. Mixture will be thin and watery. Stir in Pamela’s GF Baking Mix and oat flour, then add chocolate chips. Drop mixture onto prepared baking sheets and bake for 10-12 minutes, or until set. Set baking sheet onto a wire rack and let cookies cool on the pan. Enjoy!!

Makes 12-15

- Acooba

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Sunflower Butter Cookies

Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:

Ingredients

• 5 Tablespoons Earth Balance, whipped organic buttery spread
• ¼ cup Trader Joe’s Sunflower Butter
• 2 Tablespoons dark brown sugar
• 6 Tablespoons granulated sugar
• 1 ½ teaspoons EnerG Egg Replacer
• generous ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 Tablespoons water
• 1 cup plus 2 Tablespoons unbleached, all-purpose flour
• ½ cup vegan chocolate chips, optional

Directions

Preheat oven to 350° F.

Line baking sheets with parchment paper.

In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.

Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!

Makes about a dozen cookies.

Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.

- Acooba

Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.

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Dirty Vegan Chocolate Chip Cookies

Ingredients

• 7 tbsp Earth Balance Organic Whipped Buttery Spread
• 2 tbsp dark brown sugar
• 6 tbsp granulated sugar
• 2 tsp EnerG Egg Replacer powder
• ½ tsp salt
• ¼ tsp baking soda
• 1 tsp vanilla extract
• 2 tbsp water
• 1 cup plus 2 tbsp unbleached all purpose flour
• 2 Chocolate Joe Joe’s sandwich cookies (or Oreos), crushed
• ½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350° F.

Line a large baking sheet with parchment paper.

In a mixing bowl, combine Earth balance, sugars, Egg Replacer powder, salt, baking soda, and vanilla. Stir by hand until well blended, about 2 minutes. Stir in water. Fold in flour, then add crushed Joe Joe’s and chocolate chips.

Gently mound about 3 Tablespoons of dough together for each cookie, and place 3 inches or so apart on the parchment paper lined cookie sheet. Bake for 12 minutes, or until bottoms are lightly browned. Transfer pan to a wire rack, and let cookies cool for a bit before trying to remove them. Cool on pan, or transfer to wire racks to cool completely. Enjoy!!

Note: for a special treat, add 2 tablespoons of good quality peanut butter along with the chocolate chips and swirl into the batter.

Makes 9 large cookies.

- Acooba

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Shortbread Turtle Cookies

Ingredients

• 1 ¼ cups unbleached flour
• 3 tbsp sugar
• ½ cup butter (1 stick)
• ½ tsp vanilla
• 16-18 unwrapped turtle candies
• 2oz white chocolate, melted (optional)

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Cream sugar, butter and vanilla together. Add in flour and with fork and/or fingers knead until smooth. Shape dough into an 8-inch log. On cookie sheet cut dough into rounds ½ inch thick. Spread rounds out on cookie sheet. Bake 10-12 minutes, or until edges are very lightly browned. Immediately after removing shortbread from oven place turtles onto hot rounds. Place pan on wire rack to cool. Optional: drizzle melted white chocolate over cookies.

- Acooba

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Coconut Macaroons

Ingredients

• 8oz finely shredded, unsweetened coconut
• 1 can (14oz) sweetened condensed milk
• 1 ½ tsp vanilla extract
• 1 tsp almond extract (optional)

Directions

Preheat oven to 325° F.

Line baking sheets with parchment paper.

Pour coconut into a mixing bowl. Add the condensed milk to make a stiff dough. (Note: condensed milk becomes denser as it ages, so you may need less than the whole can for this step.) Add vanilla and almond extracts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 12-15 minutes, or until lightly golden. Cool in pan on wire rack. Carefully peel cookies off parchment paper (they tend to be a little sticky!).

- Acooba

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Vegan Chocolate Clouds

Ingredients

• 2 squares (1 oz. each) unsweetened chocolate, melted and slightly cooled

• 1/3 cup coconut oil

• 1/2 cup coconut sugar

• 1 tablespoon EnerG egg replacer

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup water

• 1 cup flour

• 1 cup vegan semi-sweet chocolate chips

Directions

Preheat oven to 350° F.

Stir coconut oil and melted chocolate together until smooth. Add coconut sugar, egg replacer powder, baking soda, salt, vanilla and almond extracts and stir to blend well. Stir in water. Stir in flour, then chocolate chips. Use hands or two spoons to shape dough gently into mounds of about a tablespoonful of dough, and space 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes until set. Let cool slightly on baking sheet, then transfer to wire racks to cool completely. Enjoy!

- Acooba

Related Recipes: Dirty Vegan Chocolate Chip Cookies, Sunflower Butter Cookies.

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Peanut Butter Chocolate Chip Chunkies

Ingredients

• 7 Tablespoons butter, softened (1 stick, minus 1 tablespoon)
• 1 Tablespoon creamy unsalted peanut butter
• 6 Tablespoons granulated sugar
• 1 Tablespoon dark brown sugar
• 1 Tablespoon coconut sugar*
• 2 teaspoons EnerG Egg Replacer Powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 Tablespoons water
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup semi-sweet chocolate chunks
• 1/2 cup peanut butter chips

*May be substituted with dark brown sugar

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Combine all ingredients except water, flour, and chips, and stir together until well blended. Add water and blend until absorbed. Stir in flour, then chocolate and peanut butter chips. Drop spoonfuls onto the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until very lightly browned. Cool for a few minutes on baking sheet, then remove to a wire rack (if available) to cool completely.

- Acooba

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