Delicious Vegan Desserts
Cookies are a must during any time of the year, and it's a definite plus when they're healthy as well as tasty!
Flavored with maple syrup and cinnamon, these cookies are chewy, sweet, and downright delectable! And with a total preparation time of only 25 minutes, they can be made at any time.
- 1 cup vegan butter, room temp.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup non-dairy yogurt, plain or vanilla
- 2 cups all-purpose flour
- 1 cup wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- Preheat oven to 350 degrees.
- Using an electric mixer, cream the butter and both sugars until fluffy. .
- Beat in the syrup and yogurt; combine well, but do not overmix.
- In a separate bowl, whisk the remaining ingredients together.
- Add the dry ingredients to the wet ingredients, then mix until smooth. Once again, try not to overmix.
- Scoop the dough by rounded tablespoonful and place 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 9-10 minutes, or until lightly browned and set at the edges.
- Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack carefully. Cool completely before storing in an air tight container.
Sticking with the cinnamon theme, let's move to ice cream.
The base of this creamy dairy-free treat is coconut milk, which you can find at most retailers (Vons, Trader Joes, Ralphs, etc.) for a relatively low price.
You may also want to include a pinch of xanthan gum, which can be found in certain stores.
A reliable brand is Bob's Red Mill, which also manufactures products like flaxseed meal (a versatile egg replacer) and almond flour.
- 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
- 1/2 cup raw sugar
- 1 tsp quality vanilla extract
- 1 pinch xanthan gum (optional)
- 1/2 tsp cinnamon
- 2 Tbsp cinnamon sugar
- 1 piece of toast, grated or scraped with a knife (vegan variety, and once again optional)
1. Add coconut milk to a saucepan heated over medium-high heat. Add sugar, continually stirring. Bring to a boil and whisk for 1-2 minutes more.
2. Remove mixture from heat and stir in the vanilla extract, 1/2 tsp cinnamon and a pinch of xanthan gum. Combine with whisk.
3. Transfer to a glass bowl and refrigerate until cooled. (It takes around 6-8 hours; cover once the mixture is no longer steaming, if wanted.)
4. Once the mixture is thoroughly chilled, transfer it into the bowl of your ice cream machine and mix according to the manufacturer's instructions.
5. When the ice cream is nearly done - it should take about 35-40 minutes - sprinkle in half of the cinnamon sugar dust. When the ice cream machine finishes its cycle, transfer to a freezer-safe tupperware and sprinkle in the rest of the cinnamon sugar. Stir with a knife to slightly incorporate.
6. Once stirred, you can consume the ice cream soft or let sit in the freezer. It should keep for about a week. If serving at a later time, let thaw 10-15 minutes.