I entered these cookies in a bake-off and unfortunately they did not win (darn) but every person that taste tested them when I created the recipe said they were (and I quote) the BEST cookies they’ve ever had.
I purchased the pistachio flour at my local farmer’s market in Los Angeles from the Santa Barbara Pistachio Company (they sell at a few farmer’s markets in Southern California, here’s the full list and also at select Whole Foods) and I’m obsessed with their products. You can also look up recipes to make your own pistachio flour (all you need are pistachios! it’s pretty easy)
Makes: Approximately 24 cookies
- 1.5 cups all purpose flour
- 1.5 cups pistachio flour (For the pistachio flour,
- 1.5 cups cane sugar
- 1 cup earth balance buttery spread, melted
- 1 cup semisweet chocolate chunks (dairy-free)
- 1/4 cup rice milk
- 2 tsp vanilla extract
- 2 Tbsp corn starch
- 1 tsp baking soda
- 1 tsp cream of tartar Green & red sprinkles
- Red colored sanding sugar
Pre-heat your oven to 350 degrees.
In a large mixing bowl, combine all purpose flour, pistachio flour, cane sugar and baking soda and mix thoroughly. In a smaller mixing bowl, combine melted earth balance buttery spread, vanilla extract, 1/4 cup rice milk, corn starch and cream of tartar and whisk together until it’s a smooth, even consistency.
Pour mixture intro the larger mixing bowl with dry ingredients and mix together. Make golf ball sized dough balls and place on nonstick cookie sheets. You want these to be the shapes of golf balls so when they bake down, they’re crispy on the outside and gooey on the inside (they’re delicious).
Bake for 12 – 14 minutes (mine took 14 but check at 12 to avoid burning, ovens can vary). Remove from oven and cool for 5 minutes. While the cookies are cooling down, measure 1 cup semisweet chocolate chunks and place in a small sauce pan. Heat for approximately 5 minutes over low/medium heat, consistently stirring to avoid burning until it turns into a nice melted chocolate sauce.
Put your cookies on wax paper or plates. Drizzle chocolate sauce over cookies. Top with sprinkles and red sanding sugar. Serve with your favorite non-dairy milk. Happy Holidays
Last weekend I experimented with cauliflower hot wings & a homemade ranch dressing. While my wings were good, they were definitely not blog-worthy but the homemade ranch dressing was REALLY good This ranch dressing is super easy to make and is perfect for salads and a dip for chopped vegetables.
This is so easy to make and one of my all-time favorite comfort foods. The best part? You only need 5 ingredients to start and it costs TWO DOLLARS to make. Who says eating healthy & vegan is expensive?! I often eat this pizza on weeknights after a long day of work but I once made a whole batch of these, sliced em’ up and served them as snacks to friends during movie night (they didn’t know they were vegan bwah-haha).
I’m starting a new section on the blog called “My 5 Favorite…” where I can share some of my favorite things, from cook books, to kitchen tools, natural beauty products I’ve tested, restaurants, cities, recipes & more.
First up? Cookbooks!
It’s a beautiful November day here in Southern California so I whipped up this slushie to energize me for cooking all day (and cool down, it’s hot out today!) It’s super easy to make- only 3 ingredients! But it was really delicious so I figured I’d post it Strawberries are going out of season but I bought some 3-packs at the farmer’s market recently, de-stemmed and froze them for smoothies.
I bought all of this fresh produce yesterday at the farmer’s market for only $30 bucks. Who says eating healthy, organic food has to be expensive? This food will make a LOT of meals for myself and my boyfriend this week. First up? This lovely Autumn Vegetable & Chickpea Curry Stew. It’s really delicious and a little spicy with a beautiful aroma (it’s more of an indian curry). It makes a big pot full of stew so you can make it on a Sunday and re-heat throughout the week. Bon Appetite!
I woke up today thinking “I want to make a bunch of pumpkin flavored recipes…” so I went out to Whole Foods, bought some organic pumpkin puree and got to work. These were the first of my pumpkin experiments and they turned out really fluffy, moist & delicious– despite the fact that they’re gluten-free and vegan (sometimes gluten-free baking turns out like a brick). I added apples to the muffins to add an extra sweetness- they’re at the peak of their season right now and absolutely delicious so head to your local farmer’s market, co-op or grocery store and stock up.
Here are a few yummy vegetables that you can find at your local farmer’s market this fall: sweet potatoes, bell peppers and onions! This morning I made a delicious baked breakfast hash using these three ingredients along with a few spices and condiments.
You may notice my website looks completely different and it has a new name. No it is not a re-directing mistake! I’ve decided to re-brand my blog, something I’ve been wanting to do for a while now.