This easy, no-bake chocolate Biscoff tart features a press-in speculoos cookie crust and is filled with a silky smooth chocolate mousse enriched with cookie butter. Flavors of caramelized sugar, hints of warm spices enrobed in dark chocolate for decadence that’s both egg-free and dairy-free!Continue reading “Chocolate Biscoff Tart (No-Bake & Vegan)”
This vegan M&M Cookie Mix in a Jar recipe is an easy DIY gift that is fun to make and receive all year long. Fill a mason jar with the dry ingredients so your friends and family can whip up a batch of warm homemade vegan oatmeal M&M cookies. The cookies bake up tender, chewy, and speckled with brightly colored chocolate candies!Continue reading “Vegan M&M Cookie Mix in a Jar”
These vegan Strawberry Oat Crumb Bars are made with an oat shortbread-style crust & crumble topping, and filled with ripe, juicy strawberries. Drizzle with silky vanilla glaze to make them extra special!Continue reading “Vegan Strawberry Oat Crumb Bars”
Starting off the year (and decade), the best way I know how: with a little bliss. Vegan Cranberry Bliss Bars that is!
These chewy blondies have hints of ginger and orange essence, are speckled with white chocolate and tart dried cranberries, and are topped with a sweet cream cheese frosting. The perfect veganized Starbucks copycat recipe so you can now recreate their Cranberry Bliss Bar at home and without dairy or eggs. Easy to make anytime of the year, no one will guess these decadent cookie bars are vegan!Continue reading “Vegan Cranberry Bliss Bars – Starbucks (Veganized!) Copycat”
These decadent vegan blondies are richly flavored with brown sugar, toasted hazelnut meal and vanilla. Lots of chocolate chunks in the batter and toasted hazelnuts on top take these treats to the next level of yum!Continue reading “Vegan Chocolate Chunk Hazelnut Blondies”
Soft, chewy and speckled with strawberries and vegan white chocolate chips. So easy, no chilling required, and can be made even before strawberry season. The secret to the bursts of strawberry flavor (without soggy cookies) is that we use freeze-dried strawberries in this recipe. Paired with the creamy sweetness from white chocolate, these vegan cookies are a delicious treat!Continue reading “Vegan Strawberries & Cream Chewy Cookies”
These cute little vegan meringues are made to look like mushrooms! Festive vegan meringue cookies are just like the egg-white based ones but are made with aquafaba instead! They are perfect for decorating a vegan Yule Log, or Bûche de Noël, for a fun and beautiful Christmas dessert. Continue reading “Vegan Mushroom Meringues”
Guys, I’ve used up all the chocolate trying to get this recipe right. That magical crackle crust combined with a silky, fudgy brownie interior was what I was after. And Oh. My. Goodness. I finally got it right and I’m so happy to share the recipe with you! Continue reading “Vegan Truffle Brownie Crackle Cookies”
The Ultimate Vegan Chocolate Chunk Cookie. What does this mean to you? If it means, bakery-style, slightly chewy with crispy edges, toffee undertones and pools of melty chocolate, you’ve come across THE recipe for you. Continue reading “Ultimate Vegan Chocolate Chunk Cookies”
Who needs a cookie break? These vegan Cranberry Almond Biscotti are brimming with flavor and are sure to satisfy any sweetie cravings. Crunchy on the outside with an ever so slightly chewy interior, they have a very satisfying bite. The dried cranberries are a burst of tartness in each bite of almond laden biscotti goodness.
I’ve made these almond Italian inspired cookies for years, usually around the holidays. I make a double batch for my dad who loves pairing them with his coffee. When we lived across the country from each other, they kept well even after their week-long shipping trip. He’d then put them in the freezer, pulling one out at a time so they’d last even longer. Turns out my mom loved them as well, just without the coffee accompaniment. Needless to say, I make them a double batch at holiday time now.
The biscotti I’ve tried over the years in many coffee shops have always been very dry with a powdery crumb. I’m not sure if this an authentic characteristic or not, but I prefer a biscotti with a bit more density and chew in the center which is why I like this recipe so much.
Making biscotti is a two-part baking process. First, the dough is formed into wide logs and baked. They cool for a bit and then sliced into biscotti and baked again, turning once. When cutting the biscotti, take care not to crush the logs of dough and to make a clean, quick cut with a sharp knife to get through the almonds and cranberries. I’ve heard a serrated knife is supposed to work well, but I found it just sawed through the dough and cracked the crust making the cookies fragile for flipping. The flipping part is easier with a fork to gently turn each cookie.
If you’re feeling like dressing things up, drizzle each biscotti with a bit of vegan white chocolate.
Cranberry Almond Biscotti
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (e.g avocado or canola)
- 1/2 cup unsweetened plant-based milk
- 1/2 tsp almond extract
- 1 1/2 cups dried cranberries, coarsely chopped
- 1 cup sliced almonds
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium-sized bowl, sift together the flour, baking powder and salt. Whisk to blend.
- In a large bowl with a whisk/electric beater or the bowl of a stand-mixer with paddle attachment, mix together the sugar, oil, non-dairy milk, and extracts. Beat for 1-2 minutes until the mix is well blended and creamy.
- Stir in the flour mixture. Add the cranberries and almonds, and mix with a large spoon or your hands until evenly incorporated. On a lightly floured surface, press the dough into a large ball. Cut the ball evenly in half. Some of the cranberries and almonds might fall out, just press them back in. Form each half into a flat log about 9" long, 3" wide and 1" tall.
- Gently place the logs onto the baking sheet ensuring there's a few inches between them as they will spread during baking. Bake for 30-35 minutes or until golden. Remove from oven and let cool for 15 minutes.
- Transfer to a cutting board and, pressing down firmly and swiftly with a large, sharp knife, cut each log into 1/2" slices. Place each slice cut side down on the baking tray. They can be close together but not touching as they won't spread at this point. Bake for 10 minutes, then gently flip them and bake for another 5 minutes.
- Cool them on a wire rack. These keep really well in an airtight container, and they freeze well, too.