So, I've been on this delicious sweet kick lately. Severely enjoying my "world's fattest vegan" status. I'm pretty sure I've got it. Anyway! Two of my most recent inventions were: pumpkin spice sugar cookies and chocolate chip cookie dough balls (Yes!)
I was searching everywhere for a recipe for pumpkin sugar cookies that you could use cookie cutters on.. and couldn't find a single one! So I got fed up, found my original sugar cookie recipe from when I made them for Daphne's birthday party (they were adorable! little pink strawberry sugar cookie giraffes. Yum! ) and tweaked it a little bit.
Pumpkin Spice Sugar Cookies
1 cup pumpkin
1/2 cup Earth Balance
2/3 cup sugar
1/3 cup powdered sugar
1 egg substitute
3 cups unbleached flour (I used whole wheat)
1 tbsp pumpkin pie spice
You just mix everything but the powdered sugar together. Sprinkle your surface with the powdered sugar and then roll your dough out with a rolling pin while your oven is preheating to 350. People always suggest that you roll it out and then let it sit in the fridge for x hours. I'm too lazy for that business. I just go straight from there. Get it the width you want, then cut away!
These cookies turned out very cake-like, so I suppose it's a good thing we were planning on icing them anyway. They were scrumptious and Daphne loved them - so they get the Vegan Baby Seal of Approval!
Also, I hope you guys are enjoying my exceptionally professional pictures :P
The second recipe... eep. Fat Girl's Surprise. It was to die for. I had to give them away just to keep from eating them. Who doesn't love cookie dough? And when it's vegan... you don't have to worry about that whole salmonella thing. Yuck! So... here goes :]
1 cup pumpkin
1/2 cup Earth Balance
2/3 cup sugar
1/3 cup powdered sugar
1 egg substitute
3 cups unbleached flour (I used whole wheat)
1 tbsp pumpkin pie spice
You just mix everything but the powdered sugar together. Sprinkle your surface with the powdered sugar and then roll your dough out with a rolling pin while your oven is preheating to 350. People always suggest that you roll it out and then let it sit in the fridge for x hours. I'm too lazy for that business. I just go straight from there. Get it the width you want, then cut away!
These cookies turned out very cake-like, so I suppose it's a good thing we were planning on icing them anyway. They were scrumptious and Daphne loved them - so they get the Vegan Baby Seal of Approval!
Also, I hope you guys are enjoying my exceptionally professional pictures :P
The second recipe... eep. Fat Girl's Surprise. It was to die for. I had to give them away just to keep from eating them. Who doesn't love cookie dough? And when it's vegan... you don't have to worry about that whole salmonella thing. Yuck! So... here goes :]
Chocolate Chip Cookie Dough Balls
For the cookie dough:
1 cup Earth Balance
3/4 cup sugar
3/4 brown sugar
1 tsp vanilla
2 egg substitutes
2 1/4 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
Chocolate chips (I prefer Enjoy Life)
For the cookie dough:
1 cup Earth Balance
3/4 cup sugar
3/4 brown sugar
1 tsp vanilla
2 egg substitutes
2 1/4 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
Chocolate chips (I prefer Enjoy Life)
Cream the "eggs", butter, sugars and vanilla. Add in flour, salt and baking soda and mix well. Throw in chocolate chips. Roll the cookie dough into balls and put them on a baking sheet in your fridge (for a few hours) or your freezer (for half an hour).
Melt down some chocolate chips and once your cookie dough is good and firm, take them out and either drizzle the melted chocolate onto the balls or roll them in the chocolate, then put them back on the cookie sheet (I actually found it easier to use wax paper underneath them). Stick back in the freezer... or fridge if you're not lazy and eager.
And in half an hour (or more, if you went the non-fat girl route :]) you will have... this:
Melt down some chocolate chips and once your cookie dough is good and firm, take them out and either drizzle the melted chocolate onto the balls or roll them in the chocolate, then put them back on the cookie sheet (I actually found it easier to use wax paper underneath them). Stick back in the freezer... or fridge if you're not lazy and eager.
And in half an hour (or more, if you went the non-fat girl route :]) you will have... this:
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