Raw Vegan Chocolate Chip Cookie Dough Balls

2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend.  Spread into a thin layer on wax or parchment paper, freeze.  Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw “chips”.)

Blend cashews and oats into 'flour'.  Add the next three ingredients.  Blend again until it reaches dough-like consistency.  Add chocolate chips by hand.

Roll into balls and refrigerate.

Recipe Yields: Approximately 12 Cookie Dough Balls

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Article printed from Averie Cooks: http://www.loveveggiesandyoga.com

URL to article: http://www.loveveggiesandyoga.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html

(These cookie bites are my newest obsession!)

Xocolatl (SHOCK-o-lat) Energy Balls

From Scott Jurek's book Eat and Run

1/2 cup raw cacao nibs (I've used powdered cocoa, just add extra coconut oil.)
1/2 cup raw cashews  (almonds also work)
8 medium dates, pitted
1 tsp mesquite powder (I have never used this)
1/4 tsp ground cinnamon
1/2 tsp raw vanilla powder or extract
1/4 tsp crushed red pepper flakes (or more, if you want a good kick)
1/8 tsp sea salt
1 1/2 tsp raw coconut oil (warmed to liquid consistency)

Combine all the ingredients, except the coconut oil, in a food processor and process for 3 to 5 minutes.  (My Ninja is my BEST FRIEND for this recipe!)  Chop until you have a fine consistency.  Transfer the mixture to a mixing bowl.  Add the coconut oil and stir until well combined.  Form into 1-inch balls and place on a cookie sheet lined with parchment paper.  Refrigerate for 15-20 minutes, then transfer to an airtight container.  The balls will keep for two weeks, refrigerated.

(I always double this recipe.)

Coconut Snowballs

1 c coconut (I use 50-50 sweetened-unsweetened) 
1 c flour
1 1/4 c powdered sugar (1/4 c only for dough)
Pinch salt
6 T butter, softened
1 t vanilla extract
4 t milk

Grind 1/2 c coconut in food processor. Chop remaining coconut and set aside.
Add flour, 1/4 c powdered sugar, and salt to food processor. Pulse to blend. Add butter and vanilla. Pulse until dough comes together.

Heat oven to 350F. Roll dough into 1 inch balls. Place balls 1 inch apart on ungreased cookie sheet.

Bake 15 minutes (firm but pale). Cool completely.

Stir together remaining 1 c powdered sugar and milk to form a thick glaze. Dip cookies in glaze then roll in chopped coconut. Set aside to dry.

Makes 2 dozen. Prep 10 minutes, bake 
 15 minutes. 89 calories, 4 g fat, 12 g carbs per cookie.

Cherry-Pistachio Biscotti

Cherry-Pistachio Biscotti

2 1/2 c flour
1 1/2 t baking powder
1/2.    c butter, softened
1/2.    c brown sugar
2.         eggs
1.        t vanilla extract
1/2.    c dried cherries, chopped
1/2.    c pistachios, chopped

Heat oven to 375F.  Cream butter and sugar.  Beat in eggs, 1 at a time.  Add vanilla.  Mix 1/2 flour, baking powder, and salt.  Add remaining flour. The dough may get hard to mix, kneed with hands if necessary.  Add cherries and nuts.

With floured hands, roll dough into 2 12 inch logs. Place on large cookie sheet.  Flatten logs slightly so each is 2-3 inches wide. Bake for 23 minutes or until lightly browned.

 Cool until you can handle logs. Reduce oven temperature to 325F. Cut logs into 1/2 inch thick slices on the bias (~16 per log).  Eat the weird stubby pieces from the ends. Place cut side down on cookie sheet and bake 10 minutes until golden.

Makes 2 1/2 dozen. Prep 15 minutes, bake 43 minutes total. 95 calories, 4 g fat, 13 g carbs per cookie.

Maple Almond Butter Cookies

1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.

Recipe from Sweet and Natural

(Probably my newest, most favorite website about baking with whole foods!)

Flour Cake Frosting

from Heritage Recipes.com

5 T. flour
1 cup milk
2 sticks butter, room temperature
1 cup sugar
1 tsp. vanilla

In saucepan, mix flour and milk with a whisk over medium heat until thickened. Let cool. Meanwhile cream (room temperature) butter, sugar, and vanilla. Add cooled flour mixture to creamed butter and blend until light and fluffy.

*I know this recipe may sound a little weird, but trust me, it is super light, fluffy, creamy and delicious!

Cherry Chocolate Chip Cookies

from Epicurious.com

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup old-fashioned oats
• 1 1/2 cups semisweet chocolate chips
• 1 cup dried tart cherries
• 1/2 cup slivered almonds, toasted

Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

Strawberry pizza dessert

I got this recipe from my Kraft Foods magazine. It is so yummy! You can do a ton of variations on this... chocolate cool whip with Reese's peanut butter cups, regular cool whip with fresh sliced peaches...


1 pkg. (20 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
2 cups strawberries, sliced


PREHEAT oven to 350°F. Press dough firmly onto bottom of greased 12-inch pizza pan. Bake 20 min. or until golden brown. Cool in pan on wire rack.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.
SPREAD cream cheese mixture onto crust; top with strawberries. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftovers in refrigerator.

The best chocolate chip cookies

1 c. butter, softened
1 c. brown sugar
1 c. granulated sugar
2 eggs
2 t. vanilla
2 t. hot water
1 t. baking soda
1/2 t. salt
3 c. flour
2 c. chocolate chips

1. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
2. Bake for about 10 minutes in the preheated oven to 350 degrees, or until edges are nicely browned.

Best Ever Sugar Cookies

1 1/2 c. sugar
2 eggs
1 c shortening
2 t. vanilla
4 c. flour
2t. baking powder
1 t. soda
1 t. salt
2/3 c. milk

Cream sugar, eggs, shortening and vanilla. Mix dry ingredients, then add to creamed mixture alternately with the milk.
You will need to knead in a little extra flour until the dough is not too sticky. Roll out on a floured surface 1/4" thick and cut out.
Bake at 425 for 8 minutes. Do not let the cookies get too brown or they will not be soft.
Frost with your choice of frosting.
These sugar cookies are just like the Lofthouse brand sugar cookies. Sooo yummy! I go this recipe from my friend, Heather.

Raspberry Lemon Thumbprint Cookies

Ingredients

• 1/2 cup raspberry jam or jelly
  
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
  
• 2 sticks butter, at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon
  
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely

I saw this on the Food Network it is an Emeril recipe. I am not a big lemon person, but these are so good!

Jumbo PB Cookies

2 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

1. Heat oven to 375. In medium bowl, combine flour, baking soda and salt.
2. In large bowl, beat butter and peanut butter. Add both sugars. Add eggs, one at a time. Add vanilla. Stir in both kinds of chips with wooden spoon.
3. With hands, press 1/4 cup of dough into one 3-inch disk. Place 6 disks per ungreased cookie sheet.
4. Bake at 375 for 10-15 minutes or until cookies brown slightly along edges but still appear wet in cracks. Let stand on sheets on wire racks 3 minutes. Then remove to racks to cool. Serve slightly warm, or drop into toaster for 20-30 seconds to warm.

Makes about 2 dozen

*For those families affected by diabetes, there are 780 total grams of carbohydrates in this recipe. Take 780 and divide by the number of cookies made to find the carb count.

Pudding cookies

1 cup butter flavor crisco
1/4 c. sugar
3/4 c. brown sugar
1 lg pkg instant pudding
1 t. vanilla
2 eggs
2 1/4 c. flour
1 t. baking soda

Mix sugars and pudding. Cream in crisco; add vanilla and eggs. Mix well. Add flour and soda; mix well and then blend in 1 c. chocolate chips (optional).
Roll in balls the size of a quarter.
Bake at 375 for 8 to 9 minutes.

This recipe has been around the block, but just couldn't leave it out.
For this pic, I used chocolate pudding with caramel chips in the pudding.

Cream Cheese Cookies

1 8 oz pkg of cream cheese (softened)

1/2 cup of margarine or butter

2 eggs

1/4 t salt

1 3/4 cup of Flour

1 cup of sugar

1 t baking soda

Mix softened cream cheese and butter together, then add eggs and sugar and mix well. Add remaining dry ingredients. Bake @ 350 for 6 to 8 min.

If you love the soft cookies then these are the perfect ones. You can add cream cheese frosting on top but they are delicious without too. Enjoy!!!

Pumpkin Cookies

Cream together:
1 c. butter
1 c. sugar

Add and mix well:
1 c. cooked pumpkin
1 egg
1 tsp. vanillla

Sift together and add to above mixture:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice

Stir in (optional):
chopped nuts
chocolate chips
raisins

Drop cookies onto a well-greased cookie sheet and bake 15 minutes at 375 F.