Vegan Kitchen Sink Cookies

Picture of cookies

I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.

Ingredients

2 tsp vanilla extract
1 ½ cups applesauce
2 T tahini or peanut butter
3 T almond, coconut, or soy milk
3 T garbanzo/chickpea flour
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vegan protein powder (I used Sunwarrior Warrior Blend)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
1 cup vegan chocolate chips
1 ⅓ cup dried cranberries
⅔ cup walnuts
Brown sugar for sprinkling on top

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.

Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.

Makes 24 cookies.

Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)

Easy Vegan Peanut Butter Cups

peanutbutter

We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!

Ingredients:

  • 1 package bittersweet chocolate chips
  • Coconut Oil
  • Peanut Butter (smooth or crunchy)
  • Nutritional Yeast and/or Powdered Sugar
  • Mini cupcake tin

Melt chocolate in a double boiler. Add coconut oil to get it a little runny.

Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.

Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.

When cooled, enjoy!