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White Chocolate-Peanut Butter Cookies with Chocolate Chips

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White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYep, that’s right. White chocolate-peanut butter cookies. I have to thank A Wonderful Vegan Life for turning me onto this peanut butter:

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYeah, thanks a lot, because now I’m hooked! 😉

Well, this takes peanut butter cookies to a whole new level . . . and the chocolate chips?! Forgetaboutit  . . .

INGREDIENTS:
1/2 C Earth Balance margarine
1 C brown sugar
1/2 C White Chocolate Wonderful Peanut Butter
Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
1 Tbs oil
1/2 tsp almond extract
1/2 tsp vanilla extract
1-1/2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 to 3/4 C chocolate chips

DIRECTIONS:
Preheat oven to 350. Using a mixer, combine the Earth Balance, peanut butter, and sugar. Once blended, add the egg-replacer, oil and extracts; mix well. In a small bowl, combine the flour, salt and baking soda. While the mixer is running, add the dry ingredients a little at time. Incorporate all of the ingredients thoroughly. Next, stir in the chocolate chips using a spoon or spatula.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganTake small handfuls of dough and roll into a ball—as best you can; it’s not easy with the chocolate chips, then squish them down a little on the baking sheet.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganBake for 10-12 minutes and enjoy!

White Chocolate-Peanut Butter Cookies with Chocolate Chips
 
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Author:
Ingredients
  • ½ C Earth Balance margarine
  • 1 C brown sugar
  • ½ C White Chocolate Wonderful Peanut Butter
  • Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
  • 1 Tbs oil
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 1-1/2 C flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ to ¾ C chocolate chips
Directions
  1. Preheat oven to 350.
  2. Using a mixer, combine the Earth Balance, peanut butter, and sugar.
  3. Once blended, add the egg-replacer, oil and extracts; mix well.
  4. In a small bowl, combine the flour, salt and baking soda.
  5. While the mixer is running, add the dry ingredients a little at time.
  6. Incorporate all of the ingredients thoroughly.
  7. Next, stir in the chocolate chips using a spoon or spatula.
  8. Take small handfuls of dough and roll into a ball---as best you can; it's not easy with the chocolate chips, then squish them down a little on the baking sheet.
  9. Bake for 10-12 minutes and enjoy!

Gluten-Free Granola Bars

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Gluten-Free Granola Bars -- Epicurean VeganThese are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 Cchia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, peeled and pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Gluten-Free Granola Bars -- Epicurean Vegan

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Gluten-Free Granola Bars -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges begin to brown.

Gluten-Free Granola Bars -- Epicurean Vegan

Cool the pan on a rack, then cut into squares. Enjoy!

Gluten-Free Granola Bars
 
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These are packed with nutty love! They're also simple to make and grab while you're on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!
Author:
Ingredients
  • ¾ C quick oats
  • 2 Tbs brown rice flour
  • 2 Tbs quinoa flakes
  • ½ C nuts, chopped (I used peanuts and pecans)
  • ¼ C sunflower seeds
  • ¼ Cchia seeds
  • 2 Tbs flaxseeds
  • ½ C dried fruit, chopped (I used Craisins)
  • ½ C dark chocolate chips
  • 3 Tbs almond butter
  • 1 small avocado, peeled and pitted
  • 2 Tbs brown rice syrup
  • 3 Tbs almond milk
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
  2. Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8" baking pan and press the mixture evenly in the dish.
  3. Bake for 20-25 minutes, or until the edges begin to brown.
  4. Cool the pan on a rack, then cut into squares. Enjoy!

Chocolate Avocado Banana Bread

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Chocolate Avocado Banana Bread -- Epicurean VeganThat’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!

INGREDIENTS:
1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
1/8 C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.

Chocolate Avocado Banana Bread -- Epicurean VeganAdd the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.

Chocolate Avocado Banana Bread -- Epicurean VeganGrease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.

Chocolate Avocado Banana Bread -- Epicurean VeganBake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Chocolate Avocado Banana Bread -- Epicurean Vegan

Chocolate Avocado Banana Bread
 
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That's right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn't make a sandwich using it--he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a ¼ C of cocoa, but I kind of like the Grinchy green!
Author:
Ingredients
  • 1 banana
  • 2 avocados
  • 1 C sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 C flour
  • 2 Tbs canola oil
  • 1 tsp lemon juice
  • ⅛ C almond milk
  • 1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)
Directions
  1. Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
  2. Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
  3. Grease and flour a large loaf pan. You can also use an 8x8" baking dish or even a bundt pan.
  4. Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

 

GORP Cookies

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GORP Cookies -- Epicurean VeganEasy, somewhat healthy and delicious! Need I say more?

INGREDIENTS:
1 C Earth Balance margarine, softened
1 C brown sugar, lightly packed
2 tsp almond milk (or 1 tsp almond milk and 1 tsp vanilla)
1 tsp baking soda
2 C flour (or 1-3/4 C flour and 1/4 C wheat germ)
1 C raisins
1 C peanuts, roasted and unsalted
3/4 C dark chocolate chips (Ghirardelli Semi-sweet chips)

DIRECTIONS:
Preheat oven to 350. Cream butter and brown sugar. Add milk (and/or vanilla) and baking soda. Mix in flour (and/or wheat germ). Stir in peanuts, raisins, and chocolate chips.

GORP Cookies -- Epicurean VeganDrop a tablespoon of batter onto a lightly greased cookie sheet and bake 10-12 minutes. Cool on baking racks–makes 45-48 cookies. Enjoy!

Chocolate Chip Cookies

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Chocolate Chip Cookies -- Epicurean VeganThese cookies are delicious—just like Mom’s. The recipe is from The Joy of Vegan Baking and doesn’t disappoint! It called for 1 cup of nuts, but I left them out since we’re kind of opposed to nuts in cookies and brownies, with the exception of macadamia nut cookies. . .anyway. . .these are yummy. The recipe calls for brown sugar and I have found that storing it in the freezer is the way to go–it only takes about 20 minutes to thaw and once it does, it’s always soft. Just remember to pull it out of the freezer to thaw before using it.

INGREDIENTS:
4-1/2 tsp Ener-G Egg Replacer
6 Tbs water
1 C Earth Balance margarine
3/4 C granulated sugar
3/4 C firmly packed light or dark brown sugar
2 tsp vanilla
2-1/4 C flour
1 tsp baking soda
1 tsp salt
1-2 C nondairy semisweet chocolate chips (Ghirardelli is great)
1 C chopped nuts (optional)

DIRECTIONS:
Preheat oven to 375. In a food processor or blender, whip the egg replacer and water together until its thick and creamy. The recipe recommends this for better consistency that what you’d get by doing it by hand. In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Chocolate Chip Cookies -- Epicurean VeganScoop out 1-2 tablespoons of batter onto a nonstick baking sheet (or lined with parchment paper) and bake 8-10 minutes, or until golden brown. Cool on a wire rack. The recipe says it makes 1 dozen, but they must have been BIG cookies because I got 35. Enjoy!

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