Tag Archives: cookies

Mini Chocolate Chip and Cashew Cookies

I really wanted to try my hand at another vegan cookie recipe. This time I bought semi-sweet chocolate chips which are vegan. I used earth balance instead of apple butter. I didn’t use any eggs or egg replacement in the recipe, but used almond milk to wet the dough a bit. The cookies came out delicious! They didn’t spread like cookies usually do, but that’s not really a requirement for me. They were buttery, chewy, and MINI! My mother says they’re fattening, but I think most things are okay for you in moderation.

Vegan Chocolate Chip and Cashew Cookies


  • 1/2 cup earth balance
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 3 tbsp. vanilla unsweetened almond milk
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped, salted, roasted cashews

1. Pre-heat oven to 350º F. With an electric mixer, cream the earth balance and both sugars together until light and fluffy.

2. Add almond milk and vanilla extract. Mix together. Add flour, baking soda, and salt. Stir. Add the chocolate chips and cashews, and mix well to combine.

3. Using a small melon baller or ice cream scoop, place dough on a non-stick cookie sheet. Don’t worry about crowding because these cookies do not spread. Bake in the oven for ten minutes or until lightly coloured.

Vegan Carob Chip Cookies

Last week I bought some carob chips because I was craving chocolate and I wanted a snack. They smelled awful. They smelled the way hoisin sauce smells. I can tolerate the smell of hoisin sauce when it’s hoisin sauce but I don’t want something that is supposed to be like chocolate to smell like it! I ended up not eating them, so they’ve been in my cupboard for the past week. I decided today to cook some carob chip cookies. I found a vegan chocolate chip cook recipe and adapted it to the ingredients that I have in my cupboard and fridge.

Vegan Chocolate Chip Cookies


  • 2 cups flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 carob chips
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup apple butter
  • 1/2 cup water

1. Pre-heat oven to 350º F. Mix together flour, salt, baking powder, both sugars, and carob chips. Add apple butter and water until mixed together into a sticky dough.

2. Using two spoons (this keeps you from having to get your hands dirty) make whatever sized cookies you want. They do not spread out on the pan so don’t worry too much about spacing.


Umm…I just can’t get into these. The carob has an odd taste. The texture is kind of spongy. They might have been different if I used oil or earth balance instead of apple butter. I really like the flavor the apple butter lends to the dough. Next time maybe I will use half apple butter and half oil/earth balance.

Store bought vegan baked goods have the delightful chewiness that I enjoy in cookies. This is my first attempt to make vegan cookies at home so I need to experiment more with it. I definitely would use dark chocolate chips next time instead of carob, or try a different brand of carob (sorry Whole Foods but your carob chips=nasty).

A Cookie Recipe

I love to bake.  While baking is a lot more exact than other kinds of cooking, I still try to find room to experiment. I tried out this recipe for New Years Eve and found it to be a great success. The original recipe was taken from the Martha Stewart Living Cookbook.

Ginger Lemon Almond Cookies


  • 8 tbsp.  (1 stick) unsalted butter
  • 3/4 cup plus 2 tbsp. superfine sugar
  • 1 large egg
  • 2 tbsp. lemon zest
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/3 cup finely chopped crystallized ginger
  • 1/4 cup blanched sliced almonds


1. Preheat the oven to 350 degrees F. with two racks centered. Line two baking sheets with parchment paper, set aside. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until fluffy. Add the egg; mix on high to combine. Add the zest; mix to combine.

2. In a bowl, whisk together the flour, ground ginger, baking soda, salt, crystallized ginger, and almonds. Add to the butter mixture; mix on low speed to combine.

3. Drop about two teaspoons of dough on cookie sheet, spacing each cookie about three inches apart. Place a piece of crystallized ginger and slivered almond on the top of each cookie. Bake for seven minutes. Remove from oven and sprinkle with sugar. Bake for another five to seven minutes.