Thursday, December 24, 2015

Vegan Holiday Treats

Courtney Tomesch Vegan Holiday Treats Chocolate Chip with Hazelnuts Cookies      Every year when my mom is off from work for the holidays, we make a whole bunch of cookies. I always look forward to it ever year. This year since we are vegan we had to convert all of our favorite recipes vegan. It was very easy and taste the exact same as the non-vegan ones if not better. However they are still not healthy! Vegans can eat junk food too! When your going out buying your ingredients for your treat opt for the Earth Balance Vegan Butter and/or some non-dairy chocolate chips. And ground flax seed and water make a great egg substitute. Also can use Ener-G Egg (Egg Replacer). Changing up your favorite recipes vegan can be super simple! If you make and of these cookies send me a picture to my twitter/instagram - @CourtneyTomesch

For more help converting recipes vegan: List of Vegan Sugars, How to Make Flax Egg,
 
Note: All the ingredients may not all be 100% vegan, I am still learning what is and is not vegan. Please just correct me in the comment if you come across something that is not vegan. Thanks in advance!
No Bake Oatmeal Balls
Courtney Tomesch Vegan Holiday Treats No Bake Oatmeal Balls Ingredients:
3/4 Cup Vegan Butter 
3/4 Cup Powder Sugar
2 Cups of Oats
3 Tablespoons Coco Powder
1 Teaspoon Vanilla Extract

Measure out butter, powder sugar, coco powder, and vanilla
Mix in a bowl until creamy
Add oats and mix together
Chill for about 1 hour
Take about tablespoon size amount of mixture and roll into balls. 
Put on cookie sheet or parchment paper.
After rolling all the balls, put a few scoops of powder sugar in a zip lock bag
Add a few balls in bag, shake around until fully coated 
Take out of bag and enjoy!

Chocolate Chip with Hazelnut Cookies
Courtney Tomesch Vegan Holiday Treats Chocolate Chip with Hazelnut Cookies
 Ingredients:
 2 1/2 cup Unbleached Flour
 1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Stick Vegan Butter
3/4 Cup Cane Sugar
3/4 Cup Brown Sugar 
1 Teaspoon Vanilla Extract 
2 Tablespoon Flax Seed Meal + 5 Tablespoon Water (Egg Replacer)
1/2 Cup Hazelnuts (optional)

Preheat oven to 375 degrees F.
 Mix flax seed meal and water together in a small bowl and let sit for 5 minutes
Combine flour, baking soda, and salt in a small bowl
Beat butter, sugar, brown sugar, and vanilla in a large bowl
Add Flax egg and flour mixture together
Mix in chocolate and hazelnuts
Let chill for 1-2 hours
Place around a tablespoon about of dough on a parchment sheet line cookie sheet
Bake for 9-11 minutes or until golden brown.
 Snickerdoodles
Courtney Tomesch Vegan Holiday Treats Snickerdoodles
 Ingredients:
1/2 butter and 1/4 coconut oil (Shorting Replacer)
1/2 Cup Vegan Butter
1 1/2 Cup Cane Sugar
2 eggs using Ener-G Egg
2 3/4 Cup Unbleached Flour
2 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
 Cinnamon/Sugar coating
3 Tablespoon Cane Sugar
 3 Tablespoon Cinnamon

Preheat oven to 400 Degrees F
Mix in small bowl flour, cream of tartar and salt
 Cream together shorting replacer, butter, sugar, together
Add egg replace and mix
Slowly add flour, cream of tartar, and salt and mix together
Roll in to tablespoon size balls
Mix together cinnamon sugar mixture in a small bowl or baggie
Add a few ball into mixture and coat
 Place balls on parchment lined baking sheets
Bake for 10-12 minutes

Carmel Popcorn
Courtney Tomesch Vegan Holiday Treats Carmel Popcorn
 Ingredients:
 1 Teaspoon Salt
2 Cups Brown Sugar
1 Cup Vegan Butter
1/2 Cup Light Karo Corn Syrup
 1 Teaspoon Vanilla
1/2 Teaspoon Baking Soda

Preheat oven 250 degrees F.
Pop popcorn and out in a large roasting pan
Add salt, brown sugar, butter, and corn syrup in a large pot
Melt over MEDIUM heat, stirring often, Bring to Boil
Boil for 2 minutes, stirring only once
Remove from heat and add vanilla and baking soda
Stir for at least 30 seconds
Mixture will increase in volume and become frothy
Pour over popcorn and mix until popcorn is well coated
 Bake for 1 hour stirring every 15 minutes
Let cool and break apart

Sugar Cookies with Icing
Courtney Tomesch Vegan Holiday Treats Sugar Cookies with Icing
Ingredients:
Sugar Cookies
1/2 Cup Vegan Butter
1 Cup Cane Sugar
1 egg using Ener-G Egg
2-2 1/4 Cup Unbleached Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
2-4 Tablespoon Water (maybe needed)

Icing
1/3 Cup Vegan Butter
3 Cup Sifted Powder Sugar
3 Tablespoon Almond Milk
1 1/2 Teaspoon Vanilla
Food Color of your choose
Sprinkles of your choose

Preheat oven to 375 degrees F.
Mix Flour, Baking Powder, Salt in small bowl
Cream Butter, Sugar, egg replacer, vanilla together
Slowly add flour mixture in creamed mixture
 Mixture maybe a little dry so add water if needed until dough is sticking together
Chill for 1-2 hours
Roll out dough to about 1/4 inch thickness
Use your favorite cookie cutter
Place on parchment lined baking sheet
Bake for 8-10 minutes
Let cook

Mixed soft butter, sifted powder sugar, almond milk, and vanilla together
Add more almond milk if icing is too thick
Separate icing into smaller bowls if you want to use different colors
  Add food color of your choose
Put in zip lock bag or icing bag 
Iced cooled cookies and add sprinkles
Let icing dry


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