Vegan Holiday Cookie Extravaganza

la lovettta holiday cookies


This holiday season, I decided to venture into the realm of cookies, and more specifically, vegan cookies. I scoured the internet for recipes, and after stumbling upon several suitable contenders, I ended up choosing these: Mexican Hot Chocolate Snickerdoodles, Pumpkin Oatmeal with Cranberry and Walnut, Chocolate ‘Magic in the Middle’ Peanut Butter Cookies.  I’ve been sick for the last couple of days, so my cookie making has come to a halt. I should be starting up again later this weekend. Only a few days left, oh my!

Chocolate ‘Magic in the Middle’ Peanut Butter Cookies

Makes about 2 dozen cookies
These are incredibly fun to make but also time consuming…just a warning. They’re totally worth the effort though…delicious and indulgent!


Chocolate Dough
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup earth balance margarine, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 egg replacer equivalent

Peanut Butter Filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners’ sugar

Preheat the oven to 375° F. Line two baking sheets with parchment paper.

In small bowl blend flour, cocoa and baking soda. Mix until well blended. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg replacer, beat. Stir in flour mixture until blended. Set aside.

To make filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well. Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.

Bake at 375° F  for 7-9 minutes. When cookies are done, they should be set and slightly cracked.


lovetta chocolate cookie dough

lovetta peanut butter filling

lovetta peanut butter balls

lovetta chocolate peanut butter balls

vegan lovetta chocolate magic in the middle peanut butter filled cookies

Mexican Hot Chocolate Snickerdoodles

Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. The spicy kick is amazing and makes this an addictive cookie!

For the Topping
1/3 cup sugar
1 teaspoon ground cinnamon

For the Cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup (i substituted molasses mixed with agave nectar)
3 tablespoons almond milk (ran out of almond milk, so i used coconut milk creamer)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla if you dont have chocolate)
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Preheat oven to 350° F. Line 2 baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart. This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake at 350° F for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.


lovetta mexican hot chocolate snickerdoodle cookies


Pumpkin Oatmeal Cranberry Walnut Cookies

Makes  about 4 dozen cookies
A great variation on the classic oatmeal cookie. Flavorful and hearty, this is one of my new favs!

2 cups all-purpose flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
1/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
1 cup walnuts, finely chopped
1/2 cup cranberries

Preheat oven to 350° F and line cookie sheets with parchment paper.

Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and cranberries.

Drop by tablespoons onto cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set.


lovetta pumpkin oatmeal cranberry walnut cookies

lovetta cookie tins


la la lovetta

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  • Cherokeekee

    where are my pistachio cookies?