a vegan couple: eating; running; living–minimally.

Tag: vegan cookies

Chewy Chocolate-Raspberry Cookies

With Christmas just around the corner, Jon and I decided to whip up this super simple, yet crazy delicious recipe.  This recipe comes to you straight out of the “Vegan Bible” of cookbooks, Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.  Last christmas I took these bad boys to work, nervous about how a vegan cookie would fair among all the other goodies.  Needless to say, I left with an empty plate and requests for the recipe.

The Ingredients:

  • 1/2 cup raspberry preserves (we use the Trappist brand)
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup plus 2 tablespoons unsweetened coco powder (sift if clumpy)
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

The How To:

  • Preheat oven to 350 & lightly grease cookie sheet (we use a pampered chef pizza stone and skip the cookie sheet part, if you have pampered chef cookware, I recommend using it for the chewiest cookies!)
  • In large mixing bowl stir together the rasp. preserves, sugar, canola oil, vanilla & almond extracts
  • In a separate bowl sift together other ingredients.
  • Add the dry to the wet in three batches, mixing well with a fork after each batch.  when you get to the third batch you may need to use your hands to work batter into a dough.
  • Roll dough into walnut sized balls in you hands then flatten to 2 1/2 inch diameter disks.
  • Place on baking sheet 1/2 in apart (they don’t spread out much)
  • Bake for 10  minutes
  • Let cool on sheet for 5 minutes then transfer to a cooling rack.

Makes 2 dozen

Enjoy the crazy deliciousness of these cookies, and know that you truly added to the peace of this season, by making a cruelty free desert!


ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!

Super vegan food post!

I have been wanting to put up pictures of some of the delicious foods and libations that we have been partaking in. The move made it a bit hard to do this, so I am finally getting around to it…two months late.

Phyllo dough rolls

These are some delicious phyllo dough rolls that we made at Christmas. Walnuts, cinnamon, sugar, Earth Balance. Easy and delicious.


So on a Wednesday in Westford, Chuck brought home some mid-week drinks to help us lick our hump day wounds. Heady-Topper comes in a four pack and it turned out to be one of the best drinks I have ever had. It is brewed by The Alchemist brewery which can be found in Waterbury. The Heady-Topper is The Alchemist’s flagship beer, describing it as a double IPA with tons of hops that will put hair on your chest. Man they ain’t lying! At 8% ABV this beer can knock you flat, but the flavor is unparalleled by any IPA I have ever had. There are not so subtle hints of citrus (grapefruit?) that make this super drinkable, in spite of its hoppy character.

Love the little inscription on the bottle. Best pro-recycling statement yet.

BBQ Tofu Fries

One of the dishes that Katie and I have missed from Albany are the BBQ Tofu-fries from Bombers Burrito Bar. They are, in reality, the easiest dish to make: yellow rice, fries, fried tofu and smothered in BBQ sauce. (The actual fries come doused in cheese, but we go sans to make it vegan.)

So in memory of Bombers we decided to make our own at home! They were pretty good, and not that difficult. The essential piece-de-resistance, however, is the BBQ sauce. It has to be a little sweet, and the one we use (Stubbs) was a bit too spicy. Next time we will also add some melted Daiya and hold off the fries till the very last moment to ensure that they don’t get soggy.

Banana Everything Cookies

(While sitting down for breakfast…) Jon: “I want to bake.” Katie: “Grab the cookie cookbook.” These were the result: Banana Everything Cookies from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz and Terry Hope Romero. 

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