After having some amazing vegan pecan pie over the holidays, I knew I wanted more pecans in my life! The problem with pecan pie? It’s time consuming to make a full crust, and the pie is just so big that you need so many people to help finish it! Enter, vegan pecan pie tarts!

what you’ll need for vegan pecan pie tarts

CRUST

• almonds
• whole wheat flour (or flour of choice)
• maple syrup
• coconut oil
• medjool dates
• cinnamon

FILLING

• coconut oil
• all purpose flour (or flour of choice)
• maple syrup
• water
• organic dark brown sugar
• salt
• pecans
• vanilla extract

why you’ll love vegan pecan pie tarts

They are easy to serve – no more messy cutting into a pie. They’re already all set in individual serving size. These are way faster than making a regular pecan pie from scratch (those crusts are so time consuming!) They use a simple cupcake muffin tin so you don’t need any fancy baking supplies. You can eat them with your hands, or dress them up and serve them on a plate as you would with pie. They are also undetectably vegan – my brother is a pecan pie fan and thought they’re as good as any he’s had!

how you’ll make these tarts

You’ll need a food processor for the crust, some coconut oil to grease the muffin tin, and the muffin tin. Once you make the crust, you’ll get those in the oven while you start preparing the filling. The filling gets made quickly, so it’s best to have all of the ingredients pre-measured and ready to go since you’ll make this over the stove. Then you’ll scoop the filling into the crusts, and you’ll bake it a bit longer at a lower heat so the crust doesn’t burn. Pop them out carefully – I slide a toothpick around the outer edge and gently apply pressure upwards once I have all sides loose.

ingredients

CRUST is adapted slightly from Deliciously Ella’s recipe here:

• 1 cup almonds
• 1 cup whole wheat flour
• 4 tablespoons maple syrup
• 4 tablespoons coconut oil {you can pull it straight from the jar without melting}
• 6 medjool dates, pitted
• 2 teaspoons cinnamon

FILLING is adapted slightly from America’s Test Kitchen cookbook, Vegan For Everybody

• 1/3 cup coconut oil
• 1 1/4 cup maple syrup
• 3/4 cup water, room temperature
• 2/3 cup organic dark brown sugar
• 1/2 teaspoon salt
• 2 1/2 cup pecans, toasted and chopped
• 3 teaspoons vanilla extract

directions crust

• preheat oven to 350 degrees F and grease two muffin tins with coconut oil
• blend all ingredients in a food processor at least 1 minute. It should stick together slightly, but not be too wet.
• scoop a large spoonful of the mixture into a muffin hole in the tin and press with your thumb to shape it, leaving a space in the middle where the filling would go. It’s fine if they are not pressed perfectly even, just do your best. Once you have them all filled, go back if you have any extra of the crust to make sure you go up all the way on the sides, that way you have more space for the filling!
• bake next to each other on the middle rack for 15 minutes at 350 degrees
• after you take them out of the oven, take a small toothpick and very carefully and gently go around the edges to slightly loosen any bits that are baked into the pan (this will make removal of them a bit easier later)

directions filling

• get all ingredients measured out and prepared at your workstation, including toasting and chopping the pecans {I toast mine in the toaster on a foil sheet for about 2 minutes, careful to make sure they don’t burn}
• reduce the oven heat to 275 degrees F after the crust has come out
• in a medium pot heat the oil over medium heat until fully melted
• add maple syrup, water, sugar, and salt and stir for about 1 minute
• bring mixture to a boil and then reduce to medium – low heat and simmer, stirring occasionally to thicken. Keep stirring every so often for about 3 minutes
• turn off the heat and stir in the pecans and vanilla extract
• carefully scoop the pecan filling into the crust holes, filling as high as the crust edge goes (the mixture doesn’t rise during baking so you won’t overflow)
• if you have any extra mixture leftover, I love saving it in the refrigerator and using it as an ice cream topping!
• bake for 20-25 minutes, until pecan filling mixture has some small bubbles
• use the toothpick to go around the edges of the crust again to make them easier to remove. Let them cool 10 minutes before trying to remove.

Other dessert recipes you may like:

Granola is something that goes quickly in this household! Between topping our breakfast smoothie bowl with it, eating it mixed in cashew yogurts, or having a bowl on its own for breakfast (or dessert!) we go through a lot. It’s way easier to know how to make it at home than to keep buying it from the store. Plus, you get control over the flavors you want! This apple cinnamon granola is one of my favorites!

what you’ll need for apple cinnamon granola

• old fashioned oats – of course!
• cinnamon, salt – for flavoring
• chopped apple – use your favorite kind of apple here, any will do!
• whole wheat flour – this will help bind the granola so you end up with some nice clusters! You can also swap for another flour if you prefer.
• coconut oil – melted, this will also help to bind everything together
• maple syrup – for sweetness {I’ve tried subbing for agave on multiple occasions and the granola always came out too soft and would burn much faster, so I definitely recommend maple syrup here}
• vanilla extract
• chopped almonds – or another nut of your choice

why you’ll love homemade apple cinnamon granola

Once you get the basics down, you can really swap in and out so many different ingredients to get it to your liking. It’s nice to always have granola on hand for that extra crunch and I always enjoy my homemade granolas much more than the store bought. Maple syrup can get pricy, so you could go with a less expensive kind since we are just after the sweetness here, but beware of low quality brands that include lots of added sugar.

ingredients

• 3 cups old fashioned oats
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons whole wheat flour
• 1/4 cup chopped almonds
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup (you can add 1/2 too, but it yields a less sweet granola)
• 1 teaspoon vanilla extract
• 2/3 cup chopped apple – i kept the skins on, but you can also peel

directions

Preheat the oven to 325 degrees F

Mix the oats, cinnamon, salt, flour, and almonds together.

In another bowl mix the coconut oil, maple syrup, vanilla together and then pour into the dry mixture.

Stir in the chopped apples.

The mixture should be wet, but not soaking. If it feels too wet, add a little bit more oats until it is more like a wet sand consistency.

Prepare a baking sheet with parchment paper.

Pour the mixture on the parchment paper lined sheet and bake for 35-40 minutes, mixing around halfway through. Granola can burn easily, so keep a close eye on it.

Best consumed within 3 days and stored in airtight container.

Other tasty snacks you may like:

Protein Date Balls

Oatmeal Cookie Protein Bliss Balls

Protein bliss balls are the easiest thing to make, and pack a punch with nutrition. These babies reminded me of oatmeal cookie dough, and so got their name.

what you’ll need for these protein bliss balls

• unsalted nuts – any nuts will do, I use almonds and walnuts but they’d also be delicious with macadamia nuts, pecans, cashews.
• old fashioned rolled oats – for texture, fiber and bulk to the protein bliss balls
• vanilla protein powder – any protein powder works, I have tried with quite a few and my personal favorite is Tropeaka Lean Protein Powder in Vanilla
• medjool dates – they’ll help everything stick together and provide sweetness
• salt and cinnamon – for flavor
• raisins – optional
• water as needed to help bind

why you’ll love these bliss balls

They’re a quick and healthy snack to grab. Dates are packed not only with lots of fiber, they also provide a ton of potassium, magnesium, manganese, and copper. The protein powder gives you a little boost there, and the oats add some energy with their carbs and a little more fiber. The added cinnamon and raisins really give it a cookie dough flavor so these also work for dessert, while still being guilt-free.

ingredients

• 1/2 cup almonds
• 1/2 cup walnuts
• 3 Tablespoons vanilla protein powder
• 1/2 cup rolled oats
• 1 2/3 cup medjool dates pitted (about 10 dates)
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup raisins – optional
• water as needed to help bind

directions

1. add all of the ingredients, except for the water, into the food processor and blend for about 1 minute until the dates really breakdown and the mixture turns a little sticky
2. turn off the processor and test the mixture by pressing together with your fingers to see if it sticks together. If it’s not wet enough and doesn’t stick, add one tablespoon of water and mix and try again. Don’t over-add water.
3. once the mixture sticks together, roll them into 1 tablespoon size balls.

This recipe makes about 15-18 tablespoon size balls.

Store in an airtight container on the counter. They’ll last for 1 week at room temp, or 2 week if you keep them in the refrigerator.

You may also enjoy a similar recipe:

Protein Date Balls

To be honest, peppermint is not my favorite flavor. But this holiday season, I decided to test it out in a way that would not be overpowering. Enter, the vegan chocolate peppermint cookies!

ingredients you’ll need for these cookies

I used the exact same chocolate cookie as my Chocolate Crinkle Cookie recipe. Super minimal, yet effective.

• vegan butter melted
• sugar – I have only tried with regular granulated sugar but you could test out coconut sugar
• unsweetened chocolate
• flaxeggs
• pantry items of vanilla, flour, salt, baking soda
• vegan peppermint candy pieces {Red 40 dye is vegan! If you can’t find, you can get vegan candy canes and pulse in the food processor}

why you’ll love these chocolate peppermint cookies

If you are not a huge peppermint fan like myself, you know how wrong too much peppermint can go. I debated adding peppermint extract to the dough itself, but honestly, the peppermint candies are the perfect amount. You can still taste all the yummy and moist chocolate, and get a nice crunch and subtle peppermint flavor.

ingredients

• 1/2 cup melted vegan butter or melted refined coconut oil (make sure it is refined so it doesn’t have the coconut flavor; I think the butter works better!)
• 6 oz unsweetened chocolate, melted over a double boiler
• 2 cups granulated sugar
• 4 flaxseed eggs (4 tbsp of ground flaxseeds, stirred with 8 tbsp of water) Let sit for 10 minutes to coagulate
• 2 tsp vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking soda
• 1/2 cup vegan peppermint candies crushed

directions

1. Get the flaxseed eggs going. Mix 4 tablespoons of ground flaxseeds with 8 tablespoons of water in a small bowl. Stir to make sure all the flaxseed is exposed to water. Then let it sit for about 10 minutes.
2. Melt 1/2 cup of vegan butter (I love Miyokos) I just melt it in the microwave for about 20 seconds. Or melt 1/2 cup refined coconut oil if you don’t have the vegan butter. You can also use canola oil. I personally think the butter gives the best finished product!
3. Then melt 6 oz of unsweetened chocolate over a double boiler so it doesn’t burn.
4. Pour the vegan butter into a mixing bowl. Add the melted chocolate and sugar.
5. Mix the three ingredients well.
6. With the mixer still going, add a spoonful of the flaxseed eggs 1 at a time (as if you’re adding 1 egg at at time). Let each spoonful mix into the batter before adding the next. Keep mixing well!
7. Add the vanilla
8. Once the wet ingredients are well mixed, add the 2 cups of flour with the mixer still running.
9. Follow with the salt and baking soda.
10. Preheat the oven to 375 degrees and prepare the cookie sheet with one sheet of parchment paper.
11. Put the crushed peppermint candies in a shallow bowl.
12. Scoop about 2 tablespoons worth of dough and roll into a ball with your hands.
13. Roll the dough ball into the candies and coat thoroughly. You may have to press the candies into it a little bit.
14. Place on the cookie sheet and bake for 10-12 minutes
15. Let the cookies cool on the cookie sheet at least 5 minutes before moving them to a cooling rack.

Kugel is a classic Jewish dish, and this is my vegan noodle kugel version! It seems like every family has their own heirloom recipe. My favorite noodle kugel is from my grandmother’s recipe who died when I was only a few years old, so I unfortunately don’t have any memories of her making it. But my mom continued to make her recipe for us and has become very nostalgic for me.

When I started eating entirely plant based, I knew I needed to make a vegan version of this favorite recipe of mine. I expected to need multiple versions to get it right, but it actually turned out to be very straightforward with the plant substitutions!

what is kugel?

It is a traditional Jewish baked casserole, typically served at lots of holiday feasts. It can be savory or sweet, but I’ve only ever had the sweet versions, so this one is too! It also has lots of eggs and dairy and when it bakes, the casserole becomes very custardy. It also typically uses egg noodles which are thin and don’t fall apart when served.

what you’ll need for vegan noodle kugel

• golden delicious or pippin apples {these give the best flavor!}
• some sort of noodle — I went for corkscrew shape to mirror the egg noodle shape, but this recipe would also be successful with bowties that are going to be a similar thickness to the traditional egg noodle.
• 14 oz package of silken tofu. Silken will be the only way to get the super creamy consistency.
• vegan butter
• raisins – you can use any color you like, I usually do a mix of golden and dark
• chopped walnuts – they give a really nice texture in the otherwise fairly soft dish
• lemon rind
• unsweetened almond milk – or another unsweetened plant milk
• pantry items like sugar, cinnamon, vanilla

why you’ll like this vegan noodle kugel recipe

It’s really easy to make, and then just goes in the oven to bake. Because it’s a casserole dish as well, you’ll likely end up with leftovers. It also tastes pretty darn similar to the dairy and egg version. Mine didn’t “stick” together in the exact same way as the traditional version, but I thought the taste was spot on!

ingredients

• 2 golden delicious or pippin apples, chopped

• ribbon noodles, corkscrew noodles, or bowties

• 1 14 oz package of silken tofu

• 1/2 cup organic sugar

• 1/2 cup melted vegan butter

• 3/4 tsp cinnamon

• 1/2 tsp grated lemon rind

• 1/2 tsp vanilla

• 1/2 cup unsweetened almond milk

• 1/2 cup raisins

• 1/2 cup walnuts

directions

1. preheat oven to 325 and place rack in the middle
2. press to drain the tofu at least 15 minutes. Then blend in the food processor until thoroughly creamy, about 1 minute or a little more.
3. cook noodles according to package and drain
4. in a large bowl or pot, mix together the creamy blended tofu, the chopped apples, sugar, melted vegan butter, cinnamon, lemon rind, vanilla, unsweetened almond milk, raisins and walnuts. Stir well.
5. Add the cooked and drained pasta to the creamy mixture and stir well to fully coat the pasta.
6. Pour pasta mixture into a 8″x11″ casserole dish, making sure to scrape out the bowl to get all of the creamy mixture into the casserole dish.
7. Bake uncovered for 55 minutes. Check at 45 minutes if your oven runs hot. The top should get crispy, but not burn. Let it sit 10 minutes before serving.

Other pasta dishes you may like:

Homemade Pesto Pasta

These protein date balls are the perfect mid-day snack, post-workout snack, and even dessert. Date balls are so versatile and healthy you can feel good eating them anytime of the day.

why you’ll love these date protein balls

They’re packed with tons of protein from the two types of nuts – almonds and walnuts – and protein powder. Plus, you’ll get an extra boost of fiber, vitamins and minerals from the medjool dates and coconut flakes!

I love these because they’re SO simple to make, the flavor packs a punch, and they’re a great grab-and-go quick snack. Because of the fiber in the dates, they’re actually a little filling despite their size so they’re great post-workout.

how to make date protein balls

They literally could not be easier. Gather all the ingredients and pit the dates. Then toss it all into the food processor and blend up! Blend them about 1 minute, and then scoop about 1.5 tablespoons worth and roll into a ball. boom! That’s all you have to do!

ingredients

1/2 cup almonds

1/2 cup walnuts

1 cup pitted Medjool dates

1/2 cup shredded coconut

3 tbsp Tropeaka Lean Protein Vanilla

1 tbsp water

directions

1. pit the dates and put them in a food processor
2. add all the other ingredients to the food processor
3. blend! about 45 seconds and you’ll see a loose “crust-like” consistency form. Turn off the food processor.
4. test to see if the mixture sticks together when you press between your fingers. If not, add 1 tablespoon of water. The mixture should not be wet, but just wet enough that it sticks together when pressed into the balls!

If you’re looking for other protein packed favorites, try this pumpkin spice almond butter.

I don’t know why I didn’t think about a pumpkin spice almond butter recipe sooner. I’ve been getting REALLY into pumpkin spice this season, and still going strong in December. I’ve basically been trying to add pumpkin spice to everything and seeing if it works, and it certainly works in almond butter too!

what you’ll need for this pumpkin spice almond butter recipe

• almonds – of course!
• pumpkin spice – this adds a little extra something special this season
• vanilla – for added flavor
• cinnamon – for added flavor
• agave or maple syrup – for a little sweetness

how to make almond butter

First you will roast the almonds. Roasting them first adds more depth and flavor to the almond butter end product. Next, you’ll toss the almonds into the food processor and turn it on…for a while. I had to take multiple breaks throughout the processing so my food processor didn’t overheat. It took about 30 minutes. Once the almonds are all nice and creamy, then go ahead and add the spices, vanilla and agave or maple syrup. Once you add these extras, blend a bit more until your desired creaminess! Scrape down the food processor sides as needed.

ingredients

• 3 cups almonds
• 1/4 teaspoon vanilla
• 1/4 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• 1 tablespoon agave

directions

1. Roast the 3 cups of almonds at 350 degrees F for 10 minutes.
2. Cream the almonds in the food processor for…a long time. Mine took about 30 minutes until creamy consistency, taking breaks to not overheat the processor.
3. Once fairly creamy, add in the vanilla, pumpkin spice, cinnamon and agave. Process again until desired creaminess
4. Voila!

I love the extra special pumpkin spice flavor in this recipe. I use regular almond butter so often, this has been a welcome treat in my smoothies, smoothie bowls, and toppers on toast!

Other sweets you may like:

Soft Baked Pumpkin Cookies

Vegan Apple Crisp

Nothing truly beats a homemade pesto. So here’s my easy pesto recipe that anyone can do at home. All you need is a food processor to blend it all up. Making your own pesto is the easiest way to fancy up some regular old pasta and add some extra veggies.

what you’ll need for this easy pesto recipe

• food processor or professional blender – you’ll blend everything up in this
• basil – this will be where all the tasty freshness comes in.
• garlic – I’m a big garlic lover, and you can’t have pesto without lots of garlic in my opinion
• lemon juice and zest – for some fresh acidity
• olive oil – to cream it all up and get the food processor moving
• avocado – extra creaminess and added nutrition and good fats
• pine nuts
• pepper + salt
• hemp hearts – get in those omegas and some added protein (optional)
• pea shoots (optional)
• fresh or frozen peas (optional)
• arugula or baby kale (optional)

how to make this homemade easy pesto recipe

You will literally just toss it all in the food processor or professional blender! Add more olive oil as needed to get the processor going to cream it all up, and scrape down the sides as needed.

why you’ll love making homemade pesto

It’s WAY easier to do than it initially seems, and basically any ratios still yield a delicious pesto product. For example, if you don’t have a ton of basil, toss in a bit more arugula. Or missing pine nuts? No problem, you can easily substitute for plain walnuts or cashews. Maybe you have some leftover zucchini? Great, toss some of that in as well! It makes your pasta seem super fancy, especially if you serve it with something else green like steamed broccoli or fresh peas. Plus, homemade pesto on top of a standard pasta adds really nice healthy fats and great vitamins and aminos.

ingredients

makes 4 servings

• 2 cloves of garlic, peeled and chopped, or minced
• 1 cup packed basil
• juice of half a lemon (~1 tablespoon)
• 2 tablespoons olive oil (more as needed to get the processor going)
• 1 avocado
• 1/4 cup pine nuts
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 tablespoon hemp hearts
• lemon zest to garnish
• optional add ons: 1/4 cup peashoots, 1/4 cup fresh peas, 1/2 cup arugula or baby kale

directions

1. Pile it all into the food processor (minus the lemon zest) and blend
2. Put your cooked pasta back into the large pot, or a large bowl and top with dollops of the pesto and stir.
3. Serve pasta into individual bowls and top with a garnish of lemon zest
4. Bonus to make it all green and serve with some peas, broccoli, zucchini or broccolini!

What’s better this season than vegan pumpkin cookies? One with chocolate chips! This pumpkin cookie remains perfectly soft throughout the week, which I personally love!

What you’ll need for vegan pumpkin cookies

• vegan butter – I love the brand Miyokos, and they come in square block form!
• sugar – I used regular sugar, but you could use coconut sugar, it yields a darker cookie
• pumpkin puree – for obvious reasons! canned is great.
• flax egg – this is 1 tbsp ground flaxseed with 2-3 tbsp water. Let it sit for about 5 minutes before using so it can get that egg-like texture.
• medjool dates – I love the addition of the dates in these for an extra suprise
• walnuts – they add a perfect crunch in an otherwise soft cookie
• pantry items – vanilla, baking powder, baking soda, cream of tartar cinnamon, salt, flour
• chocolate chips – if you like the addition

How to make vegan pumpkin cookies

First, you’ll begin by softening the butter. I leave this on the counter for about 30 minutes until I can easily press with my index finger. After that, mix together the butter and sugar. Once those are thoroughly mixed, add in the pumpkin puree, continuing to mix, and then the flax egg. Keep mixing well.

Next, you’ll drop in the chopped dates, walnuts, vanilla, baking soda, baking powder, cream of tartar, cinnamon and salt. Then add the flour and keep on mixing! Wipe off the paddle as you need to make sure everything is evenly mixed. Finally, add the chocolate chips.

Once the dough is mixed, I like to let it chill in the refrigerator for about 30 minutes. The pumpkin is quite tacky, so chilling makes it a little bit easier to work with.

baking your vegan pumpkin cookies

Meanwhile, when your dough chills, you can preheat the oven to 375 degrees, and prepare your baking sheet. I use a silpat mat, but you could also use parchment paper, or a greased sheet. After the dough has chilled, I scoop out using a soup spoon and roll into a ball. Place the ball on the cookie sheet, and gently press down to be more in a cookie shape (ie. flattened and less ball shape!) Cook these for 13-15 minutes, and let them cool on the cookie sheet before moving them to a cooling rack!

tips for your cookies

Since these are a soft cookie, I’ve got a few tips for ya!

• Make SURE to let them cool on the cookie sheet at least 10 minutes before moving them to the cooling rack after taking them out of the oven
• Most importantly, Don’t forget to press your cookies from the ball into a flatter cookie shape
• Feel free to make them your own! Ditch the nuts, or remove the chocolate chips. Skip the dates, or add pumpkin spice!

ingredients

yields 16 cookies

• 1/4 cup softened vegan butter
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 flax egg {1 tbsp ground flaxseed, stirred with 2-3 tbsp water}
• 1/2 cup chopped medjool dates
• 1/2 cup walnuts
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup flour
• 1/2 cup chocolate chips

directions

1. Cream together softened butter and sugar in a mixer or with a handheld mixer.
2. Add the pumpkin puree and flax egg. Mix well.
3. Add dates and the balance of ingredients in the order listed. I keep the mixer going as I add the ingredients.
4. Place the dough into the refrigerator, covered, for about 30 minutes – 1 hour
5. Preheat the oven to 375 degrees
6. Roll 1.5-2 tbsp size balls of dough and place on the cookie sheet
7. Press the dough balls flat so they resemble more of a cookie shape
8. Bake for 13-15 minutes
9. LET COOL ON THE BAKING SHEET AFTER REMOVING FROM OVEN
10. After they have cooled, place them to a cooling rack to cool the rest of the way

Looking for a different sweet treat, check out these:

Vegan Apple Crisp

These vegan chocolate crinkle cookies are adapted from my grandmother’s recipe and are a Christmas staple in our household. It’s been so fun to make her recipe vegan and still maintain the full integrity of the fudgey centers!

If you haven’t tried these cookies before, I promise they are SO easy and are definitely going to be a hit. Seriously, my husband and I can’t stop eating them over here.

what you’ll need for vegan chocolate crinkle cookies

• vegan butter melted {I’ve also done with melted coconut oil, and if you do use that, then don’t put in the fridge after as the oil hardens too much}
• sugar – I have only tried with regular granulated sugar but you could test out coconut sugar
• flaxeggs – my grandmother’s recipe called for 4 eggs, so I just made the swap to flaxeggs and seriously the flavor did not change
• pantry items of vanilla, flour, salt, baking soda

tips for making your vegan chocolate crinkle cookies

• Firstly, get your flaxseed eggs going. You’ll do 4 tbsp of ground flaxseeds mixed with 8 tbsp of water. Stir it up so all of the ground flaxseed gets mixed in with the water and let it sit for 10 minutes.
• Secondly, you’ll have to double boil melt the unsweetened chocolate. I think the melted unsweetened chocolate yields a better result than recipes that use cocoa powder. If you haven’t double boiled, it just prevents the chocolate from burning, so you’ll get two equal sized pots, and fill the bottom one fairly full with water and let it boil. Then place the second pot on top of the one with boiling water, and add the chocolate to this one. The boiling water from below will gently melt the chocolate squares.
• Let the dough refrigerate and chill. I think this helps them spread out further while cooking.
• Most importantly, let the cookies cool for about 10 minutes on the baking sheet before placing them gently onto a cooling rack.

ingredients

• 1/2 cup melted vegan butter or melted refined coconut oil (make sure it is refined so it doesn’t have the coconut flavor)
• 6 oz unsweetened chocolate, melted over a double boiler
• 2 cups granulated sugar
• 4 flaxseed eggs (4 tbsp of ground flaxseeds, stirred with 8 tbsp of water) Let sit for 10 minutes to marinate and coagulate
• 2 tsp vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking soda
• 1 cup powdered sugar

directions

1. Get the flaxseed eggs going. Mix 4 tablespoons of ground flaxseeds with 8 tablespoons of water in a small bowl. Stir to make sure all the flaxseed is exposed to water. Then let it sit for about 10 minutes.
2. Melt 1/2 cup of vegan butter (I love Miyokos) I just melt it in the microwave for about 20 seconds. Or melt 1/2 cup refined coconut oil if you don’t have the vegan butter. You can also use canola oil.
3. Then melt 6 oz of unsweetened chocolate over a double boiler
4. Pour the vegan butter into a mixing bowl. Add the melted chocolate and sugar.
5. Mix the three ingredients well.
6. With the mixer still going, add a scoop of the flaxseed eggs 1 at a time (as if you’re adding 1 egg at at time). Let each scoop mix into the batter before adding the next. Keep mixing well!
7. Add the vanilla
8. Once the wet ingredients are well mixed, add the 2 cups of flour with the mixer still running.
9. Follow with the salt and baking soda.
10. Chill the dough in the refrigerator for about 2 hours
11. Preheat the oven to 350 degrees and grease a cookie sheet, or use a silpat mat on a cookie sheet like I do
12. Put the powdered sugar in a shallow bowl
13. The dough will be pretty hard! Just do your best to scoop about 2 tablespoons worth of dough and form into a ball. You’ll be using your hands to shape it into this ball form, since it won’t scoop into a ball.
14. once shaped into a ball, roll the dough into the powdered sugar and coat very thoroughly and fairly thickly.
15. Place on the cookie sheet and bake for 12-13 minutes
16. Let the cookies cool on the cookie sheet before putting them on the cooling rack. Top with additional powdered sugar as you’d like!

Looking for other vegan treats, check these out:

Vegan Apple Crisp