BFD Best Ever Vegan Chocolate Chip Cookies

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I want to go to there.

I was once accused by a boss that I celebrate other’s actions too much and that no one deserves to “have a parade for every damn thing they do.” First of all, if you know me at all, you know that I value parades in general the same way that homeless people value Occupy camps – they are the perfect alibi for my socially taboo lifestyle to seem totally normal.  Secondly, not gleefully celebrating the mundane is just another example of adult-onset bullshit. Remember how good you would feel when that picture you drew of stick people sitting under a rainbow at age six earned huge praise and was framed on the fridge? When did we start getting all judgey and critical about doing things that make people feel good? I happen to think making a BFD (big – effing – deal) about the littlest things keeps me sane, grounded in the moment, and excited about life…and don’t worry about celebrating subtly, let it shine through that face, yo!

I found Dandies (vegan marshmellows) at the local coop – BFD CELEBRATION!!!

My sirius/xm radio arrived…BFD CELEBRATION!!!

I just earned my RAGBRAI patch for riding a century day – BFD CELEBRATION!

My BF bought me a mixer – BFD CELEBRATION!

This sweatsuit is comfortable and only cost me $4.00 at Goodwill – BFD CELEBRATION!

See how good that feels? I challenge you to celebrate the little things for just one day and see how much more fun life is for you and for those around you.

Today’s BFD – the doc said I have “exemplary” blood & urine!! Hey, this is a girl who used to be pre-diabetic, pushing the morbid level of obesity, and had a cholesterol level that was indicating a painful and early death. Thanks to choosing to change my life with a plant-based diet and exercise, I am now officially the healthiest I have ever been! Soooo, what better way to share that BFD with the world then finally unveiling my (up until now) secret and amazing best-you-have-every-had-and-will-make-you-beam-with-joyfulness vegan chocolate chip cookie recipe? If the cookies and faces don’t get you inspired, take it from The Monster himself:)  Share that joy my friends!

BFD VEGAN CHOCOLATE CHIP COOKIE RECIPE

Plant your face in this plate.

Ingredients

  • 2 1/4 cup unsifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Earth Balance, softened
  • 3/4 cup cane sugar
  • 3/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • Ener-G egg substitute, equivalent to 2 eggs
  • 2 cups vegan semi-sweet chocolate chips
  • 1 cup chopped nuts, optional

Cookie sandwich: Cookie with cookie in the middle topped with a cookie.

  1. Preheat oven to 375F. Line 2 baking sheets with parchment and set aside.
  2. Mix Ener-G (or other substitute) and set aside.
  3. Stir (do not sift) flour, baking soda, and salt then set aside.
  4. Beat butter with sugar and brown sugar on high until creamy.
  5. Add vanilla and egg mixture to sugar/butter and mix on low until combined.
  6. Gradually add dry mixture to wet until just combined. Fold in chocolate chips and nuts (if desired).
  7. Drop by tablespoon onto cookie sheets. Bake 9-11 minutes (17-19 minutes if using Pampered Chef stone) or until golden brown.
  8. Makes 4 dozen cookies.

Vegan Chocolate Chip Cookie Nutrition (w/o nuts):

Calories: 127  Fat: 7   Cholesterol: 0 Sodium: 86  Carbs: 17  Fiber: 1  Sugar: 12  Protein: 1 WW points: 3

Vegan 101: How Samoas and Thin Mints can make you friends.


It can be tough to make friends as an adult. As we get older, it seems that time becomes more elusive, leaving many people to settle for the friends they already know from work or high school or beer league softball or yoga class. I’m not insinuating there is no value to long-term, meaningful relationships – just that there can be life-enhancing value in engaging with the unfamiliar – and that goes for anything in life. I have found that with every new experience my mind opens up, my creativity is stimulated, and there exists new things to learn about myself (not to mention new memories to laugh at that don’t include the same mishaps from high school…what a relief!)

Moving to Oregon we made a ‘brave new world’ list with ‘make friends’ at the very top.  And what better way to make these friends in a new world then looking for love on the internet?!  Thankfully there is Meetup, an online matchmaking site for all the shit you love to do.  Are you plus sized AND into playing sports? There is a meetup group in Virginia for you. Obsessed with your bearded dog? There is a meetup specifically for bearded dog owners to socialize called ‘The Dirty Beards’. As much fun as it would be to forego cultivating meaningful friendships for time alone laughing at peculiar meetup groups, we figured that the Southern Oregon Vegetarian/Vegan group would be a great place to start.

While I’m a little too curious about the members of The Dirty Beards meetup, it would be tough to beat the group of folks that we met during the last potluck of our new Southern Oregon meetup group.  The people were relaxed, loved talking about obscure kitchen gadgets and ingredients, and were as equally self-deprecating about the life of a vegan as we claim to be. What can I say, I dig talking about frequent bowel movements with strangers.

Onto the foods (great segway, I know). The pressure was on to represent who we were as people through our food – so Evan the Athlete prepared a protein power salad with lemon-tahini dressing and Hayley the Nostalgic-Sugar-Junkie celebrated the seasons with two kinds of vegan Samoas (one with shortbread, one without) and vegan/gluten-free Thin Mints.  We made our own touches to these recipes, but much of my help came from one of my favorite cookbooks, Babycakes Covers the Classics.  Now go out there with confidence adults, and make some friends!

Earn yourself a merit badge for being awesome.

VEGAN SAMOAS (with shortbread)

SHORTBREAD

  • 1/2 cup Earth Balance (melted, slightly cooled)
  • 1 1/4 cup cake flour (make w/ 1 cup all-purpose flour to 2 tbsp cornstarch)
  • 1/4 cup vegan sugar
  • 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Line 2 pans with parchment paper, and set aside.

Mix everything, knead into a cohesive lump. On a floured surface, roll dough to a 3/8″ thickness, cut into rounds (I used a biscuit cutter).  Cut out the middle to resemble the Girl Scout kind (I used the back side of a pastry tip, but you can even use a marker top or anything lil.)

Bake 15-20 min, or when the edges begin to brown.

COCONUT CARAMEL TOPPING

  • 2/3 cup sugar
  • 3 tbsp Earth Balance (melted)
  • 1/2 cup non-dairy milk
  • 1/2 tsp vanilla extract
  • 1 cup shredded coconut

In a small pan over medium heat, melt the sugar, stirring constantly.  The sugar will caramelize, and once it’s a deep copper color and begins to smoke, slowly add the Earth Balance and milk while stirring rapidly. Cook until there are no clumps of caramel and you can see the bottom of the pan when sliding the spatula across. Remove from heat and stir in vanilla and coconut.

To assemble: once coconut topping is cool enough to handle, spread evenly on cookies top. Once completely cool, you can use wet fingers to make hale in the middle and even out for esthetics.

DECORATING

  • 1 cup vegan chocolate chips
  • 2 tbsp coconut oil

Line pans that will fit into fridge/ freezer covered with wax paper. Use a double broiler to melt chocolate chips, then stir in coconut oil.  Allow chocolate to cool for 5-10 minutes, then dip bottoms of cookies into chocolate and set onto wax paper. Drizzle remaining chocolate over the top of cookies using a fork or pastry bag with a round tip. Chill for at least 30 minutes to set.

Makes 2 dozen cookies.

NUTRITION IN SHORTBREAD SAMOAS: 153 calories – 9 g total fat – 0 cholesterol – 48 mg sodium– 17 g carbs – 1 g fiber – 11 g sugar – 1 g protein- 4 WW points

VEGAN SAMOAS (*see notes for gluten-free) 

Ingredients:

DECORATING

  • 1 cup vegan chocolate chips
  • 2 tbsp coconut oil

Preheat oven to 350 degrees. Line two pans with parchment paper, set aside.

Pour coconut into skillet and toast on medium-low heat until golden brown. Remove from heat into dish to stop cooking and cool down.

In large bowl, combine coconut oil, brown sugar, milk, flaxseed, and vanilla until smooth. Sift in flour, baking soda, and salt, and mix together to form thick batter. Fold in coconut until combined.

Scoop 1 tbsp dough, 2 inches apart on sheets. Flatten with back of measuring cup and use your (or someone else’s) finger to work hole in center to look like Girl Scout kind. Bake 8 minutes or until edges are golden brown. Let cookies cool 5 minutes on sheet, then transfer to cooling rack. After cooling, transfer cookies onto wax paper surface for easy refrigerator storage.

Decorating: Melt chocolate chips in double broiler, then stir in melted coconut oil. Allow chocolate to cool for 5-10 minutes to thicken. Dip bottoms into chocolate and return to wax paper. Now, drizzle remaining chocolate over cooking using a fork or pastry bag with small, round tip. Chill cookies for at least 30 minutes to firm chocolate, then store in cool place in a tight container.

Makes 2 dozen cookies.

NUTRITION IN VEGAN SAMOAS: 182 calories – 12 g total fat – 0 cholesterol – 6 mg sodium– 19 g carbs – 2 g fiber – 13 g sugar – 2 g protein- 4 WW points

VEGAN/GLUTEN-FREE THIN MINTS 

MAKIN' IT RAIN THIN MINTS!

Ingredients:

  • 1 1/2 cup Bob’s Red Mill all-purpose baking flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup arrowroot powder
  • 1 1/2 tsp xanthan gum 
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup melted coconut oil
  • 1/3 cup unsweetened applesauce
  • 2 tbsp vanilla extract
  • 1 cup vegan chocolate chips
  • 3 tbsp mint extract

Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.

In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking sode, and salt. Add the melted coconut oil, applesauce, and vanilla and mix until thick dough forms.

Drop dough by tsp onto sheets, 1 1/2 inches apart. Flatten each mound and smooth edges. Bake 7 minutes, rotate sheets in oven, bake for 7 more minutes. Leave on sheets 15 minutes before transferring to cooling racks.

After cooling cookies for 15 minutes, combine chocolate chips and mint in sauce pan or double broiler over medium heat. Stir until just melted, then remove from heat. Dunk the top of each cookie and smooth out with finger. Refrigerate for at least 30 minutes to allow the chocolate to set before eating the shit out of them.

Makes 30 cookies.

NUTRITION IN VEGAN THIN MINTS: 129 calories – 7 g total fat – 0 cholesterol – 1 mg sodium– 16 g carbs – 2 g fiber – 10 g sugar – 1 g protein- 3 WW points

PROTEIN POWER SALAD with LEMON-TAHINI DRESSING 

Thanks to www.ohsheglows.com for the template to this great dish (and the pic since we forgot to take one.)

Ingredients for salad:

  • 1 cup green lentils (uncooked)
  • 1 cup kamut berries (uncooked)
  • 1/2 tbsp olive oil, for sauteing
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 large red pepper, chopped
  • 1 large tomato, chopped
  • 1/2 cup fresh parsley, minced
  • salt & pepper

Cook lentils and cook grains in separate saucepans or separately in a rice cooker.

Saute together onion, garlic, red pepper, and tomato for approx. 5 minutes. Add kale, then cook until kale is soft.  Stir in dressing (see below), then add lentils and grains – stirring until combined.

Remove from heat, add parsley.

Serves 6.

Ingredients for dressing:

  • 1/4 cup tahini
  • 2 garlic cloves
  • 1/2 + 2 tbsp cup fresh lemon juice
  • 1/4 cup nutritional yeast 
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 4 tbsp water

All all ingredients together in food processor and process until smooth.

Yields 1 cup.

NUTRITION IN PROTEIN SALAD W/ DRESSING: 323 calories – 13 g total fat – 0 cholesterol – 32 mg sodium– 44 g carbs – 13 g fiber – 4 g sugar – 17 g protein- 7 WW points

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