Go buy Hail Merry macaroons right now »
Holy coconut, vegans! I just* tried the best cookies ever. These raw, vegan, gluten-free macaroons are like little kisses from an angel. I took more samples than was dignified, and if they’d been for sale at VegFest Colorado, where I tried them, I would have taken home a whole case and eaten them until I puked.
Somehow these morsels defy the laws of physics, because the vanilla ones are even better than the chocolate ones, which are a bit drier—I suspect that’s due to the cocoa powder. Overall, both kinds taste rich and creamy without being overly sweet.
The company also gave me a sample of their raw granola. It’s nutty, sweet, and a little bit chewy. The texture reminds me of Kashi GoLean but better-tasting, more like the crumbles on a coffee cake. In conclusion, YUM.
*i.e., less than a month ago.
YisRoYal vegan cookie dough is the BOMB »
It’s no secret—we vegans get kinda lazy sometimes. Plus it’s not always easy to just run to the market and pick up all the necessary ingredients when we’ve developed an insatiable craving for fresh-baked, straight-out-of-the-oven, warm and chewy cookies—am I right? Enter YisRoYal vegan cookie dough!
That’s right my gluttonous friends, pre-made and ready to bake cookie dough. Born from a family’s fruitless search for wholesome treats that fit their dietary principles, YisRoYal’s gourmet doughs are 100 percent vegan and free of soy, artificial sweeteners and coloring, bleached flours and hydrogenated oils. The name YisRoYal stems from the Hebrew name Yisra’el, meaning “to be upright with God,” and was chosen in accordance with the company promise to “respect all creation by using only organic, whole ingredients.” How neato is THAT? Though it boasts a two-month shelf life, I knew the dough wouldn’t last long in my household, baked or otherwise. All three tubs—one each of the three flavors, Chocolate Chip, Spicy Ginger and Oatmeal Raisin—lasted the first night without disturbance. Come night number two, however, the temptation was just too much and I cracked each tub open carefully. After two bites of each, I sealed them back up and tried to hide them from myself in the back of the shelf…but it was no use. Another bite here and there left me with about three-fourths of each flavor remaining and I knew I’d better get to baking these darn things.
Per the instructions, I pre-heated the oven to 375 degrees and spooned 12 cookies from the Chocolate Chip tub to the (lightly greased) cookie sheet. Easy peasy!
Twelve minutes later, PING! Cookies! Done!
Honestly, it was so easy I felt like I was cheating. I let the first batch cool and proceeded to bake three more batches and less than one hour later, I have more cookies than I know what to do with. That’s a lie, they’re already half gone. The cookies were totally delicious: sweet but not overly so, not grainy or crumbly like many other vegan cookies, just the right amount of chips/raisins—a total success. My only suggestion would be to keep the cooking time to 10 minutes on the nose. The instructions say 10 to 12 minutes; however, after 12 minutes, the bottoms of each batch were slightly burned. Once I got the hang of it—spacing, dollop size, baking time—they came out picture-perfect. Only they didn’t last long enough for the picture part. To quote my omnivorous boyfriend, “These are fucking GOOD, yo!” I can’t think of a better endorsement than that.
Recipe: Vegan Nutballs! »
They are similar to Mexican wedding cookies and Russian tea cakes but at my house, we call them nutballs. The other difference is that these are so amazingly awesome and all the other powdered sugar lookalike cookies are gross or just bland. This recipe is passed down from my grandma and these are my favorite Christmas cookies EVER. Now, my friends, I am sharing this special recipe with you guys. I’m such a giver!
One note, you may notice in the pictures that these cookies are pink instead of white—that’s because my mom loves me! She makes them pink so I will know which ones are vegan and so I can make sure NO ONE ELSE EATS THEM. They’re all mine! If you want to make them pink (or any other color for that matter), add food coloring to the batter and colored sugar to the powdered sugar. Ta da!
1/2 cup butter substitute (I use Earth Balance, of course)
3 Tbs. sugar
1 cup flour
pinch of salt
1 tsp. soy milk
1 cup walnuts
1/2 tsp. almond extract
2 cups powdered sugar
Preheat oven to 325 F.
First you have to put the walnuts in a food processor and finely chop them (that means little tiny bits!).
Place your butter in a medium bowl and add sugar, flour, salt and walnuts. With a fork, cream the butter into the dry ingredients. The mixture should be very dry, like in the picture on the left.
Now add soy milk and almond extract (and food coloring, if you’re using it). You do not want the dough too moist! It should be dry and crumbly (in a good way!). If it’s not dry enough after adding the soy milk, throw in some extra flour.
Roll into balls and place on an ungreased cookie sheet. Cook for 30 to 35 minutes until the cookies are just barely starting to brown. If you made the dough right, the cookies should be pretty much the same shape as when they went in. If the dough is too moist, the cookies will spread out somewhat. Not the end of the world but YOU DID IT WRONG.
Put your powdered sugar in a medium bowl. When the cookies are still warm but cool enough to handle, roll them in the powdered sugar, placing them on a tray afterwards. After you’ve gone through and rolled each cookie, start back at the beginning and give them a second roll in the powdered sugar. Sugar = deliciousness! And now you are done! And everybody will be like, “OMG I LOVE YOU.”
And now for your enjoyment, a different kind of holiday balls: Schweddy Balls!
Speaking of cookies, the Happy Vegan Chocolate Chip Cookies recipe on VegWeb is probably the best, easiest, and most delicious recipe for chocolate chip cookies. I’m about to get up on some of these tonight. I just thought you should all know.