medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar and coconut oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, if using, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Peanut Butter Potato Chip Cookies
Makes about 40
2½ cups whole wheat pastry flour
2 teaspoons baking soda
¾ teaspoon fine sea salt
1½ cups evaporated cane sugar
1 cup refined coconut oil
1 cup all-natural peanut butter,
chunky or smooth (whichever
you prefer)
¼ cup ice water
1 tablespoon molasses
1 teaspoon pure vanilla extract
2 cups coarsely crushed potato chips
Preheat oven to 375°F. Line baking sheets with parchment.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, coconut oil, and peanut butter, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add the potato chips, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Press to about ¾-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack. Then eat enough to make yourself sick.
Buttery Shortbread Cookies
Makes about 36 cookies
1¾ cups whole wheat pastry flour
1 tablespoon coarse nutritional yeast
1 teaspoon fine sea salt
½ cup refined coconut oil, cut into
pieces if in large chunks
½ cup powdered evaporated
cane sugar
1 teaspoon pure vanilla extract
1 tablespoon orange juice
Preheat oven to 325°F. Line baking sheets with parchment.
In a medium bowl, combine the flour, nutritional yeast, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the coconut oil, mixing on medium-high speed for about 3 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and orange juice, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing until just combined. Transfer the dough to a work surface, shape it into a ¾-inch disk, cover with plastic wrap, and refrigerate until firm enough to roll out, 5 to 10 minutes.
Transfer the dough to a lightly floured work surface and roll out to ¼-inch thick. Cut into shapes and arrange on prepared baking sheets. Reroll the dough and cut into shapes one or two more times. Bake for 20 minutes, or until the edges are just starting to brown.
Bitchtastic Brownies
Makes 9 or 12
5 ounces unsweetened vegan
chocolate, chopped
1¼ cups Sucanat
(or other dry sweetener)
¾ cup silken tofu
6 tablespoons safflower oil, plus
more for the pan
1 tablespoon pure vanilla extract
⅓ cup whole wheat pastry flour
2 tablespoons unsweetened
cocoa powder
¼ teaspoon refined sea salt
Preheat oven to 350°F. Oil an 8 x 8 inch baking pan; set aside.
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth. Transfer the chocolate to a food processor and add the Sucanat, tofu, oil, and vanilla; process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar and coconut oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, if using, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Peanut Butter Potato Chip Cookies
Makes about 40
2½ cups whole wheat pastry flour
2 teaspoons baking soda
¾ teaspoon fine sea salt
1½ cups evaporated cane sugar
1 cup refined coconut oil
1 cup all-natural peanut butter,
chunky or smooth (whichever
you prefer)
¼ cup ice water
1 tablespoon molasses
1 teaspoon pure vanilla extract
2 cups coarsely crushed potato chips
Preheat oven to 375°F. Line baking sheets with parchment.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, coconut oil, and peanut butter, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add the potato chips, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Press to about ¾-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack. Then eat enough to make yourself sick.
Buttery Shortbread Cookies
Makes about 36 cookies
1¾ cups whole wheat pastry flour
1 tablespoon coarse nutritional yeast
1 teaspoon fine sea salt
½ cup refined coconut oil, cut into
pieces if in large chunks
½ cup powdered evaporated
cane sugar
1 teaspoon pure vanilla extract
1 tablespoon orange juice
Preheat oven to 325°F. Line baking sheets with parchment.
In a medium bowl, combine the flour, nutritional yeast, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the coconut oil, mixing on medium-high speed for about 3 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and orange juice, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing until just combined. Transfer the dough to a work surface, shape it into a ¾-inch disk, cover with plastic wrap, and refrigerate until firm enough to roll out, 5 to 10 minutes.
Transfer the dough to a lightly floured work surface and roll out to ¼-inch thick. Cut into shapes and arrange on prepared baking sheets. Reroll the dough and cut into shapes one or two more times. Bake for 20 minutes, or until the edges are just starting to brown.
Bitchtastic Brownies
Makes 9 or 12
5 ounces unsweetened vegan
chocolate, chopped
1¼ cups Sucanat
(or other dry sweetener)
¾ cup silken tofu
6 tablespoons safflower oil, plus
more for the pan
1 tablespoon pure vanilla extract
⅓ cup whole wheat pastry flour
2 tablespoons unsweetened
cocoa powder
¼ teaspoon refined sea salt
Preheat oven to 350°F. Oil an 8 x 8 inch baking pan; set aside.
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth. Transfer the chocolate to a food processor and add the Sucanat, tofu, oil, and vanilla; process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined.
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