Tag Archives: Cookies

Tofu Snowball Cookies | Vegan Recipe

Posted on by
2

Every so often I feel like Emmymade when I try out or tweak a new recipe. (If you don’t know who she is, Emmymade has a YouTube channel with about three million subscribers.)

Aren’t they pretty? Read all the way through…

I searched for ways to incorporate tofu in sweet recipes and I found a bunch of ideas for tofu cookies.

Here’s my version:

Tofu Snowball Cookies
1/2 cup tofu (silken works best but I used what I had)
1/4 cup brown sugar
1/2 tsp. vanilla
1/2 tsp. lemon juice
1/4 cup oil
2 cups flour

Blend oil and tofu in food processor until smooth.
Add all the other ingredients.
Cover and chill for thirty minutes.


Shape into balls on parchment lined baking sheet.
(The dough felt very rubbery to me as I was forming the balls, very different from other cookie doughs…)
Chill again for thirty minutes.
Bake at 375 degrees for about 10-12 minutes until the top looks dry.


Let cool for a couple minutes.
Roll in powdered sugar.
Cool completely.

They tasted absolutely disgusting!

I’m not a fan, ewww.

I had an old Border Collie named Victor who would eat almost anything and I don’t think even he would have eaten these cookies, that’s how bad they are! It would have been hilarious to watch his face as he spit them out or found a place to bury them in the garden. Miss you, Victor!

If you try this recipe, please let me know if your results are more edible than mine.

I think the rubbery Play Doh texture should have been a huge red flag, but it was an experiment. Sometimes my recipes work out and sometimes they don’t!

#epicfail

UPDATE: After a few hours, I tried another one and the wait definitely improved the flavor and texture, so I won’t toss them in the compost.

Best Ever #Vegan Snickerdoodles

Posted on by
3

I had a hankering for some old fashioned Snickerdoodles just like I used to bake with my mom, only vegan this time.

I’ve been asked, so to clarify…yes, this is my pic I took of the just-baked Snickerdoodles, not a random Google photo.

I realize that a majority of my recipes are zero sugar and include all forms of kale and tofu and lentils; healthy and organic for the Angels, but they’re not here right now and I have truly eaten enough kale to last several lifetimes, haha.

I developed this recipe after doing tons of online research. The internet offers dozens of variations; some recipes include flax seeds, coconut sugar, and spelt/oat/amaranth/chickpea flours (including gluten free)–but I prefer to keep things simple.

My philosophy is that more people might want to try a vegan lifestyle if it’s not too complicated. At least at first, and then as one delves deeper into cruelty-free living, it’s fun to experiment with more exotic ingredients.

Gather ingredients; Cream of Tartar is the key to snickerdoodle’s unique flavor. I know it’s against all the rules to use Crisco shortening, but once in a while is OK, and it’s awesome for cookie texture.

I didn’t think anything could be better than my Vegan Chocolate Chip Cookies, but I was blissfully happy with the results of these crackly, chewy, intensely cinnamon-y full moon shaped pillows of satisfying spicy sweetness. (But not too sweet.)

If you have patience, let them cool for about ten minutes before eating, but if you’re anything like me, you won’t be able to wait. I hope you try them and let me know your results.

My friend is going to drop off a bottle of imported vanilla so I’ll make them again, but I might still use the maple syrup because the maple flavor really enhanced the spicy cinnamon profile.

Caution: I go HEAVY on the cinnamon because I love it so much. If you don’t, adjust the amount to be mindful of your own tastebuds.

3-Ingredient VEGAN Banana Oat Cookies

Posted on by
12

YES! It’s so simple and so healthy, a wonderful baking activity to do with children.

It’s your decision whether to stick with three basic ingredients or add extras. They can be as elaborate as you want.

The best part of this recipe is that it uses ZERO sweetener, however if you add granola, remember that it’s most likely made with sugar or honey. I don’t have gluten issues, but I guess you could call this technically a gluten-free recipe.

The secret to success is VERY ripe bananas, the kind that you’d only use for banana bread or think about tossing into the compost. That’s the level of ripeness we’re looking for here.

3 Ingredient Vegan Banana Oat Cookies

-1-2 very ripe bananas
-1 cup rolled oats (not quick oats) OR 1/2 cup oats and 1/2 cup granola, mine contained raisins.
-1/2 cup chopped nuts, I used raw almonds.

Directions: Mash bananas, stir in oats and nuts. (I sprinkled in 1 teaspoon cinnamon.)
Other additions could be raisins, flax/chia/hemp seeds, other dried fruit, coconut.

Mix all ingredients together in a bowl, chill for 30 minutes or so; then drop by a full teaspoon on parchment covered baking sheet. Bake in preheated 350 degree oven for 11-15 minutes, depending on your oven’s thermostat. Let cool on baking sheet before storing.