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Beaming Vegan

World’s Best Banana Bread

Well, maybe it’s not certified “world’s best” nor has it won awards or honors…..

But it’s a recipe I’ve tried multiple ways, dozens of times, and it never fails to be something I want to share with everyone. To share with THE WORLD. Because it’s so good.

 

I found this recipe a little over a year ago, the first time I made VEGAN banana bread, and I basically hit the jackpot right away. It’s a keeper for sure! I’ve turned it into chocolate chip banana bars (recipe way back on my Insta), peanut butter banana bread, choco chip banana bread, and now blueberry walnut banana bread (the taste test winner by a long shot).

Let me tell you a little story about kindness…

We were out buying supplies for our old farmhouse renovation and the kind cashier at the store we were shopping gave us a free calendar and entire bag of walnuts he collected from his house. How sweet is that?! A perfect stranger, knowing he’ll probably never see us again, giving us an entire bag of the fruit of his hard work. They taste that much better knowing where they came from (and knowing it wasn’t a plastic bag of old processed nuts from the store).

Now let me tell you a story about getting the job done…

I have nothing to crack these nuts open with. My grandparents have a cute plate of nuts and a nutcracker on their coffee table 24/7 (they’re the best entertainers in the universe) and here I am, never having owned a nutcracker in my life.

So Griffin, who can crack them in his hand, was at work today and I really wanted these for this recipe and couldn’t wait for him to get home to help. I had the bright idea to smash them with a hammer LOL and when I went to grab the hammer out of Griffin’s tool closet in the mudroom where the dogs sleep, I got the funniest face from Marble. She’s an extremely expressive dog, which you know already if you’ve spent any time with her. When I grabbed the hammer from Griffin’s cabinet marble literally gave me a look of “Ooooooh mom you should really wait til dad gets home…… this does not look like a good idea at all…”. She hung her head slightly and looked at me out of the top corner of her eyes and she slowly walked away from me.

I smashed about 5 walnuts before I got really tired of the mess a hammer + a walnut makes hahaha

BUT I just did it. I got the job done, figured it out, moved on. Now let’s hope a jar of pasta sauce doesn’t need opening when Griffin’s gone, because no matter how many lessons he gives me on “use the palm of your hand not your fingers” or “run it under warm water and use a cloth over the lid” I just cannot get it. My hands are entirely too small and weak. Lol

Back to the recipe:

This treasure is from a super valuable vegan food blog, Hell Yeah It’s Vegan. Posted back in 2015, pretty sure it’s been pinned a zillion times. Rightfully so, it’s truly the best vegan banana bread. It’s definitely the best among the entire banana bread family, vegan or not.

I used homemade hazelnut milk as the plant milk in the recipe and it turned out amazing. Skip the added crap and make it a liiiitle extra “homemade” by using your own plant milk! I share the secret to perfect homemade nut milk on this blog post from yesterday!

To honor Hell Yeah It’s Vegan‘s original recipe’s blog post… I won’t move forward without telling you to buy only local/ethically produced bananas. This goes for everything you buy… Just pay attention to company morals and ensure they align with yours. I really hate to see human saints innocently nurturing their families with dead bodies or immorally/unethically produced foods. It hurts me to the core. I know I’m oblivious to so many company practices and I know there’s things taking place I’ll never know about. But I can assure you as soon as  I know better, I do better. I hold each of you to the same standard.

Now, side note: I’ve adapted the recipe slightly but I’ll of course give you the original recipe to try for yourself here!

*THE BEST* Vegan Banana Bread

This recipe, adapted from Hell Yeah It's Vegan, is EVERYTHING you want in banana bread. It's one perfect for sharing at gatherings, moist, perfectly sweet and all kinds of flavorful. I've added chocolate chips, blueberries, walnuts, etc. and it always turns out impeccable. 
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 1 Loaf

Ingredients
  

Wet Mixture

  • 1/4 Cup Unsweetened plant milk
  • 1/2 Tsp Apple cider vinegar
  • 1/2 Cup Melted coconut oil
  • 3 Mashed ripe bananas
  • 1 Tsp Vanilla extract
  • 1/2 Tsp Almond extract
  • 1 Cup Light brown sugar Coconut sugar has worked well for me in the past!

Dry Mixture

  • 2 Cups All-purpose or whole wheat flour Gluten free flour may work but has not been tested.
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1 Pinch Salt
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg

Optional add-ins

  • 1 Cup Chopped walnuts
  • 1 Cup Blueberries
  • 1 Cup Chocolate chips/Cacao nibs
  • 1 Cup Chopped strawberries
  • 1 Cup Cinnamon sugar topping

Instructions
 

  • Combine wet mixture ingredients in a large bowl.
  • Combine dry mixture ingredients in a separate smaller bowl.
  • Gently combine the dry mixture into the wet ingredients. 
  • Fold in any add-ins you may be using. Ensure they're evenly disbursed.
  • Pour into a loaf pan (or I used a 7.5x5.5" baking dish-hello minimalist kitchen) and bake at 380 degrees for about 20 minutes or until a toothpick inserted into the center comes out clean. If you like a denser bread you can skip the toothpick trick and remove from the oven when the center feels firm.

Dairy-Free Plant-Based Milk Recipes

One time I soaked oats in water and drained the water from the oats hours later and called it plant-based milk…. It was gross and mostly like discolored water. Aaaaand I insisted to Griffin that is, indeed, how you make oat milk.

Bahaha now that I’ve unnecessarily confessed my embarrassing mistakes to you folks let me tell you how to actually make plant milk. It takes way less than “hours” and turns out way better than discolored water. I mean, it’s even better than store bought plant-based milk.

The many reasons homemade plant-based milk is way better than store-bought:

  1. No preservatives, “extra” ingredients, artificial sweeteners, questionable “I-don’t-even-know-how-to-pronounce-this” ingredients, etc.
  2. For the price of one container of store bought milk, you can make dozens of batches of homemade plant-based milk.
  3. You can save the WORLD…. from so many plastic milk bottles being wasted!
  4. You’ll never have to make a trip to the store for milk because you NEED it for a recipe… You’ll just have it whipped up in 5 minutes.
  5. You can make your own flavors without sacrificing your health (blueberry, strawberry, chocolate, sweetened, vanilla).
  6. Your recipe can be tailored to meet allergy and dietary restrictions.
  7. There’s a plant-based milk recipe for every budget.

The many “base” potentials of homemade plant-based milk:

  1. Hemp (my favorite)
  2. Cashews, almonds, macadamia nuts, hazelnuts, etc. but these are some of the best flavors!
  3. Oats
  4. Coconut
  5. Rice
  6. Flax
  7. Banana
  8. Quinoa

Soy beans are a good option for flavor too, but I’ve never made it myself and I’ve heard it’s a more extensive process- not one that will work in this recipe!

The trick:

Blend 1 cup of any base ingredient listed above with 3 cups of water in a high-speed blender. That’s it! For a higher quality milk, strain through scrapped cloth, cheesecloth or invest in a nut milk filter (I just upgraded to this from cheesecloth and I can highly recommend).  To make a cream/thicker milk, use less water. Makes a great soup base, coffee creamer, baking ingredient, gravy, etc. Use it just as you would any other milk. Obviously banana, coconut, and similar milks are going to be sweeter and nut and oat milk will be more neutral. The rest will have a flavor you’ll just have to play around with and see what you like! I looove using hemp milk in my coffee, you can check out a great latte recipe here!

 

An Honest Vegan Response to “I Could Never Be Vegan, I Like Cheese Too Much”.

“I like cheese too much”. We’ve all heard it a million times. The millionth time I heard it I thought to myself, how is this real life right now? How is this still an excuse with the incredible vegan cheese options on the market?…

Beaming Vegan Vegan Cheese on shelf at Natural Grocers

The statement makes ZERO sense to a vegan. I bet you already think you know why, but please hear me out.

We didn’t go vegan because we hate cheese. Just like we didn’t go vegan because we hate cheeseburgers and pizza and macaroni and cheese. (We LOVE these things, which is why we create cruelty-free and healthier replacements. People often ask “If you’re opposed to animal products why do you still label plant-based products as ‘cheese’ ‘milk’ and ‘burgers’, etc. and make them taste like the real deal?” This is why. We still love these things, in their cruelty-free form.) If you could still have all the things you love (cheese), only without exploiting animals and wreaking havoc on your body, why wouldn’t you?

Beaming Vegan vegan grilled cheese, melty cheese on toasty gluten free bread

Vegan cheese on the shelf at Natural Grocers- Beaming Vegan

We didn’t go vegan because we don’t like the product. We went vegan because we don’t like the process required to make that product. When you tell a vegan you like cheese too much to make the switch, it sounds redundant for a number of reasons.

  1. You’re not in love with cheese, you’re literally addicted to it. Cheese is made of casein, a concentrated addictive component of milk that hooks a calf to the milk so it keeps coming back for more and helps the calf grow at a rapid rate. The casomorphins released when you digest casein act as a mild opiate. You’re getting fragments of dopamine from your cheese habit. Yep, you’re addicted to another mammal’s breast milk as if you were still a baby. Pretty gross, right? Cheese is scientifically proven to be extremely addictive. You can do a quick google search and find hundreds of credible articles proving cheese is addictive, the problem is nobody cares unless you know how it’s actually made (hint: there’s no such thing as a laughing cow) and how it harms your body.
  2. You haven’t yet realized how ridiculous drinking breast milk sounds to someone who has educated themselves on the truth of the topic.
  3. You can’t give up eating meat because you like cheese?….. This seems like a really, really miserable excuse to contribute to animal exploitation.
  4. Many dairy cows (and goats and whatever else you drink from the teat of) have mastitis which, if you’ve breast fed as a human, you may be familiar with. It’s a painful infection resulting in pus-filled milk production, which is impossible to separate from the milk. It just gets pasteurized (cooked) and carries on.  So guess what? Instead of separating it, it’s camouflaged and used in your cheese. This is legal. You’re ok with this right now because you are quite literally addicted. But once you disconnect from your cheese habit, you realize and fully understand how disgusting this is. The way I see it- if I wouldn’t purposefully eat an animal’s feces, cancer cells, or menstrual cycles, why would I eat their pussy infection?
  5. VEGAN CHEESE IS SERIOUSLY GOOD. If you don’t think so, you clearly haven’t had the right kind. I’ll admit some brands royally screw it up and these products fly off the shelves, I have no idea what people are thinking with that one. But I can tell you there is truly flavorful, creamy, melt-y vegan cheese on the market and it’s not hard to find. It comes in the form of cheese sticks, slices, shreds, fancy wedges, blocks, and sauces. It also comes in pepperjack, mild cheddar, sharp cheddar, mozzarella, american, and others very true to their flavor.

If you’re already vegan please help us out by posting your favorite cheese brands/flavors below!

My #1 has got to be either Field Roast Chao Creamy Original, or a recipe I have for homemade cashew cheese.

As always if you need help or have questions about veganism shoot me an email beamingveganblog@gmail.com or DM me on Insta. I’m more than happy to help, judgement and financially free. If you’re comfortable enough to drop your questions below I’m sure it would greatly help someone else with the same question as you!

Vegan Miyokos Fresh Mozzarella Cheese | Beaming Vegan

My Favorite Drink: Iced Vanilla Hemp Milk Latte

 

Iced Vanilla Hemp Milk Latte

Rich, delicious, and definitely the best iced latte you can make at home. Don't take my word for it, just try it! Your caffeine crazy taste buds will thank you greatly.
Print Recipe Pin Recipe
Prep Time 5 mins
Servings 1 Latte

Ingredients
  

  • 1 Cup Shelled hemp seeds
  • 3 Cups Water
  • 1 Bottle Califia XX Espresso Cold Brew Coffee
  • 2 Cups Ice
  • 2 Tbsp Torani vanilla syrup

Instructions
 

  • Blend hemp seeds and water in a high speed blender for 2-3 minutes.
  • Strain hemp milk through a nut milk filter.
  • Add ice to a 25 oz jar. Add vanilla syrup.
  • Fill jar half way with hemp milk and then top off with Califia coffee. 
  • Mix well and enjoy!
Keyword breakfast, drinks, latte

This is a faaaantastic iced latte recipe for prepping in advance and keeping in the fridge for weekday mornings. I mean, if you prep a batch of hemp milk it will store in the fridge for a week. Do it on a Sunday evening and simply wake up and mix the drink on weekday mornings! It’ll save you gas AND Starbucks dough, and result in equal caffeinated satisfaction.

I prefer homemade hemp milk, and I swear this is what makes it delish. Don’t skip! It just wouldn’t work out the same way. You can find my favorite plant-based milk recipes here!

I always get a soy latte when I’m out because I love what Griffin calls a “beany taste”. Most people prefer almond or oat milk for a milder flavor but I seriously love the nutty rich taste of barista soy milk!

The homemade hemp milk encompasses the same concept of a unique, rich and nutty flavor. I sound silly, but it’s like having a hazelnut-vanilla latte without the hazelnut syrup. Yum.

 Just trust me that this is the perfect combination of flavors. Subtle vanilla, rich hemp milk, and strong, not-to-sweet espresso. Foamy, slightly sweet, life-giving!

 

Weekday Breakfast Sandwiches

We all luuurve a good breakfast sandwich here, right? As much as I love breakfast food, it doesn’t always sit well at actual breakfast time… But I rarely skip it. I usually opt for a smoothie or coffee in the morning and don’t eat real food until late in the morning.

What I TRY to do is this –> Warm lemon water, green smoothie, latte, then when I feel like both myself and my digestive system are awake I’ll throw in breakfast. LOL I’m laughing at myself saying this right now because talk about high maintenance, yikes! It’s kind of embarrassing once I actually say it.

There once was a day when I’d wake up and roll with the tides, whether that meant a big breakfast or no breakfast, and no coffee was required in order for me to feel awake. What have I become? :’D

Beaming Vegan Breakfast Sandwich

This breakfast sammy is perfect for cooking up before work and taking in a to-go box. I mean, it isn’t called a “weekday breakfast sandwich” for nothin’! I hope you’ll spoil yourself during the week instead of saving all the goods for late weekend mornings.

10-minute breakfast sandwich perfect for weekday mornings  It seriously takes 10 minutes, and all the ingredients are basically ready to go when you buy them. I encourage you to play around with different brands and flavors of waffle, vegan bacon, and cheese. What do you come up with?? Seriously- Let me know how you “style” yours and I’ll try it that way next time! Would be good with veganaise, hot sauce, onion, pancakes in place of waffles, you know… just make it yours ;) You have my full support

10-Minute Weekday Breakfast Sandwich

Because all the ingredients take 10-minutes or less to go from refrigerator to incredible drool-worthy breakfast sammy, I'd say there's no better time to indulge in such a breakfast than on a weekday morning. Ditch the cold cereal and granola bar for a day or two and replace it with this melty goodness! Bet you'll have a muuuuuch better day!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Sandwich

Ingredients
  

  • 2 Gluten-free vegan waffles I used Nature's Path Organics brand, in the buckwheat wildberry flavor. Any would do the trick.
  • 1 Tomato
  • 2 Slices Vegan cheese I used Follow Your Heart brand (my personal favorite and the most affordable option at our store)
  • Extra firm organic tofu
  • Vegan bacon Sweet Earth brand "benevolent bacon" is great for this recipe because it most closely resembles bacon and is perfect for folding onto a sandwich, in my opinion.
  • 1 Tsp Turmeric
  • 1 Pinch Black pepper
  • 1/4 Cup Nutritional yeast
  • 1 Tsp Himalayan salt
  • 1 Tbsp Oil I used vegetable, if I had a choice I'd have used avocado or olive for sure!

Instructions
 

  • Heat oil in a cast iron skillet.
  • Cook the bacon in skillet until heated through, or follow cooking instructions on package. (Most vegan bacon is ready to eat- just needs heated) Transfer to a plate when finished.
  • Drain the water from the tofu. Set it on it's longest side and take about 1/3 of the width slice from the block.
  • Add tofu to the skillet and cook on each side for a couple minutes over medium heat, then add salt, pepper, nutritional yeast, and turmeric and cook for another minute on each side.
  • Prepare the frozen waffles according to package instructions. Top each waffle with a slice of cheese and melt cheese to waffle either by putting on skillet with a lid over the top or broiling a few seconds in the oven.
  • Wash and slice a tomato and assemble sandwich by adding tomato, bacon, and tofu to cheesy waffles.
Keyword breakfast, morning, vegan bacon, vegan cheese, vegan egg

My Favorite Eco-Friendly Etsy Finds

Eco-Friendly Etsy Finds

  1. Small glass spray bottles with aluminum lids:  I think you’ll find a trend among these items, and it’s that they all serve multiple purposes. An important part of going green, I’ve found, is being able to reuse and re-purpose items. These pretty little spray bottles are perfect for traveling, keeping in your beauty cabinet, misting plants, and making homemade essential oil mixtures. It can be pretty hard to find zero-waste spray bottles, as most of them are plastic and the few glass bottles usually have plastic caps. These are glass and aluminum, so they’re eco-friendly and actually zero waste!
  2. Mason jar cozy:  If you’re following along over on Insta, you’ve already seen that I swapped single-use cups for the biggest reusable drink ware I could find, which happened to be a regular-mouth 25oz mason jar. I tracked down a drinking lid and already had a straw for it, but I’m realizing now that I use it everyday that a cozy would be extremely handy! The jar sweats and gets slippery, and being 25oz it’s pretty large and hard to grasp. A cozy would also be handy to keep a big ol’ lemon water warm until I can finish it! The main concern is grip and comfort, though. Seriously, if you’re going to use a jar, don’t skip that accessory… I bet you’ll really appreciate it. They come in most jar shapes and sizes, too!
  3. Plant based brush head: Zero waste, plant based, unique, multi purpose! Yaaas! I’m dreaming of adding this to our kitchen for dishes, cleaning fruit/veg, and cleaning around the kitchen.I also LOVE that it can be used alone or attached to a handle to get hard-to-reach spaces (like the inside of my jar…) If you have time, I highly recommend checking out the other items in this shop. They’re all so dreamy and zero waste!
  4. Reusable gift wrap: Around the holidays, I researched a lot of zero-waste gift wrap ideas although I wasn’t considering fully giving this eco-friendly thing a try yet. I saw newspaper, hand-painted paper, towels, blankets, etc. but nothing truly traditional and attractive. This gift wrap doesn’t stick out like a sore thumb and can be used for birthdays, Christmas, anything!
  5. Zero-waste tea bags: I recently learned standard tea bags (which I use allll the time… peppermint tea, though…) are plastic lined. Uuuuugh! Why must everything be so wasteful! The good news is I know of tons of good spots to buy loose leaf tea/herbal tea, and this reusable tea bag is affordable and a perfect addition to an eco-friendly kitchen!
  6. Unpaper towels: Every kitchen needs unpaper towels. We ditched paper towels about 3 years ago and have just been using hand towels ever since, but our hand towels have taken quite a beating because of it! I’d really like to keep the hand towels for drying our hands and dishes and add these “unpaper” towels to our kitchen for quick clean-ups. This pattern is super cute, but there are TONS to choose from in this shop, including plain white ones! The shop also gives you the option to have snaps on the towels or not, I haven’t used them yet so I can’t recommend one way or another, but if you’ve tried them let us know what you prefer!

The Actual BEST Vegan Chocolate Chip Cookies!

How many “best chocolate chip cookies ever” recipes do you have stowed away in recipe boxes, cookbooks, and Pinterest boards? If you’re anything like me you’ve got an awful lot of these recipes stacked up, especially if you’re vegan! It seems like as soon as I figured out how to make the “perfect” chocolate chip cookie I went vegan and was left searching once more.

I was almost vegan for a year and a half before finding this dandy. That was a lot of chocolate chips being wasted in too-crumbly or too-tough “best ever” vegan cookies… Like a LOT of chocolate chips :’D

Thank goodness this cookie came along during the holiday season when so much baking trial and error was happening anyway. It was one of the first ones I tried of the season, I tweaked it multiple ways each time I made it, and rested on this being the absolute BEST result.

THE BEST VEGAN CHOCOLATE CHIP COOKIES

Beaming Vegan Chocolate Chip Cookies- Vegan Best Cookies Ever

I mean, that fluffiness though… And just as dense as it is fluffy. There’s nothing I don’t like about this close-up. 😉

I knew these batches of goodness would be a hit with everyone else, too… But I tried to contain my excitement. To perform a true test of tastiness I presented them at both my family holiday gathering and a dinner with G’s boss, but I didn’t say a word about them. I mean even through all this crazy cookie lady crap going through my head, I sat the cookies on the counter and walked away not saying a word.

I patiently waited until the first person of each group took a bite and exclaimed their shared excitement over these bad boys. None of these people were vegan, and they both wanted to know how the cookies could possibly be vegan. I told them it’s much like a “regular” cookie recipe, but with vegan butter, eggs, and chocolate. It’s true though, they couldn’t be more simple.

Recipe adapted from Vedged Out

The Actual BEST Vegan Chocolate Chip Cookies

Super soft but also dense and chewy, these cookies earn the blue ribbon hands down. So simple and easy to make with ingredients you probably already have in your pantry, these are way easier than most vegan cookies that require uncommon ingredients and half a day in preparation. If I mixed these up with the best bakery-fresh cookies you would not know the difference. That's how quality these babies are!
Print Recipe
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Servings 16 Large Cookies

Ingredients
  

  • 1/2 Cup Earth Balance vegan butter
  • 1/2 Cup brown sugar
  • 1/4 Cup granulated sugar
  • 1/2 Tsp aluminum-free baking powder
  • 1/2 Tsp baking soda
  • 1/4 Tsp himalayan salt
  • 1 Tsp vanilla extract
  • 1/2 Tsp almond extract
  • Bob's Red Mill egg replacer mix 1 tbsp with 2 tbsp water and let sit for 10 seconds before adding to recipe.
  • 1 1/4 Cup unbleached organic all purpose flour
  • 1 vegan german chocolate bar chopped- separate from the tiny chocolate crumbs, only use the larger ones or you'll have one giant melty chocolate cookie.

Instructions
 

  • Cream together butter, sugars, vanilla, and almond extract.
  • Mix 1 tbsp of egg replacer with 2 tbsp water. Let sit for 10-15 seconds.
  • Add egg replacer to creamed ingredients and beat well. You'll want the egg replacer to be fully and evenly incorporated.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  • Slowly combine the dry mixture into the creamed sugars.
  • Fold in chocolate chunks and refrigerate dough for 30 minutes. About 15 minutes after putting dough in the refrigerator, preheat oven to 350.
  • Once cooled, spoon dough by the tablespoon into uniform balls and place onto greased or lined cookie sheet.
  • Bake for about 10 minutes or until spread into a flat round cookie, fully cooked around the edges. Remove from oven and let cool in the pan until the cookies are stiff enough to remove with a spatula and place on a cooling rack.
Keyword chocolate chip, Cookie

 

 

 

 

 

Creamy Vegan Hot Chocolate

 

Hot Chocolate [Vegan]

Creamy, rich, and chocolate-y... all words I would use to describe this divine winter beverage. I definitely recommend adding a thick layer of your fave non-dairy whip + a drizzle of caramel. Peppermint oil would be a fantastic mix-in as well! Mix it up and make it a party! Whip with crushed peppermint on top? Yum!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 people

Ingredients
  

  • 32 Oz Almond Milk
  • 1 Cup Cacao Powder
  • 1/2 Cup Caramel Non-Dairy Coffee Creamer
  • 1 Cup Sugar
  • 2 Tsp Vanilla

Instructions
 

  • Whisk all ingredients in a large pot.
  • Place pot over low heat and let simmer for 10 minutes, stirring often.
  • Remove pot from heat and serve hot chocolate warm.
Keyword chocolate, Christmas, coffee, drinks, hot chocolate, winter

Cannabis-Infused Sugar Cookies

Cannabis Infused Christmas Cookies, sugar cookies

Cannabis-Infused Christmas Cookies

Beaming Vegan
These delightfully fluffy, perfectly sweet cookies are perfect for breaking out the Christmas tree and having a relaxing evening of decorating. They'd also be great on any other holiday, as they can be cutout in any shape and decorated for any occasion. The perfect cookie, if you ask me. This recipe is a keeper FOR SURE... My new favorite thing: taking them to family gatherings. 😛 Give everyone a heads up, of course!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 20 Cookies

Ingredients
  

  • 2 Cups Flour
  • 1/2 Tsp Baking Powder
  • 1 Pinch Salt
  • 1 Tbsp Ground Flax
  • 3 Tbsp Water
  • 3/4 Cup Dosed Coconut Oil (Ours was Blueberry/AK47: 5 grams to a 14 oz. jar of coconut oil. If you haven't yet, test the potency of your oil before cooking and cut it with vegan butter to your liking for this recipe.)
  • 1/2 Cup White Sugar
  • 1 Tsp Vanilla
  • 1 Tsp Almond Extract
  • 1 Tsp Cinnamon
  • 1 Tsp Allspice

Instructions
 

  • In a small bowl, thoroughly mix flax and water. Let sit for about 5 minutes.
  • Preheat oven to 375.
  • In a large bowl, cream together oil and sugar. Add vanilla, almond extract, spices, and flax mixture.
  • Combine flour, salt, and baking powder in a separate bowl. 
  • Slowly add flour mixture to the wet mixture. 
  • Mix your little heart out to ensure the coconut oil is evenly dispersed through the dough. (If you skip this step, some cookies will be more potent than others, meaning you may get a "dud" of a cookie while another person eating them feels it set in way stronger.)
  • Refrigerate for 30 minutes if dough isn't manageable yet, but it should be ready to roll out right away. Roll out on a lightly floured surface and cut with cookie cutters. Rolling into balls will not work for this recipe as these cookies don't spread at all.
  • Place on a baking sheet (they can be somewhat close together- like I said they don't spread! Its magic!) and bake for 5-7 minutes or until they're fairly stiff to the touch. You can bake longer if you like them crunchy. They'll also stiffen up a little as they cool.

Notes

Recipe adapted from It Doesn't Taste Like Chicken.
Keyword Christmas, Cookie, Cutout Cookies, Sugar Cookie