Recipe: Velvet Crinkle Cookies

I call these “velvet cookies” because I don’t like to use food coloring, and while “brown velvet” sounds chic, it does not sound tasty. Anyway, these cookies are heaven. Enjoy!

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Ingredients

Dry Ingredients
1 1/2 c whole wheat pastry flour
1 T cocoa powder
1 t baking soda
1 t baking powder
1/4 t sea salt

Wet Ingredients
1/2 c organic Earth Balance
3/4 c cane sugar
3 T maple syrup
2 T coconut milk
2 t vanilla extract
1/3 c powdered sugar

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  1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugar together until creamy and fluffy. Mix in the maple syrup, milk, and vanilla extract. It’s normal to see little flecks of butter in the mixture (see photo below).
  4. Add dry ingredients to wet ingredients, slowly mixing in until just combined.
  5. Put powdered sugar in a bowl wide enough to roll a ball of dough around in it. Scoop out the dough with a melon baller, cookie dough scoop, or tablespoon and gently drop into powdered sugar. Roll dough balls in powdered sugar until completely coated. Lightly tap off excess sugar and set on baking sheet.
  6. Using a flat spatula, press down on each dough ball until slightly flattened.
  7. Bake for ten minutes. Remove from oven and let cool for ten minutes before eating.

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Although it depends on the tool you use to scoop the dough, I’ve found this recipe yields about 15-17 cookies.

Adapted from Vegan Red Velvet Crinkle Cookies.

 

 

 

 

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Recipe: Banana Bread

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Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.

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Ingredients

Wet Ingredients:
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract

Dry Ingredients:
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour

Optional Toppings:
Chopped pecans, sliced banana, chopped walnuts, chocolate chips

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  1. Preheat the oven to 350°F.
  2. Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
  3. In a large bowl mash the banana until almost smooth.
  4. Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
  5. Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
  6. Using a spatula, pour batter into the loaf pan and spread out evenly.
  7. Add toppings, if desired.
  8. Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
  9. Place pan on a cooling rack for 30 minutes.
  10. If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.

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Good with breakfast, paired with coffee, as dessert, or as a host gift.

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Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.

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Apollo Aldrich was there, too.

Store in an airtight container. Enjoy!

Adapted from Vegan Banana Bread.