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Jazzy Vegetarian: Recipes

Pizza with a Twist Episode #401

Breezy Brunch Episode #402

Valentine Episode #403

Spanish Style Episode #404

Cookie Monster Episode #405

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Cherry and Chocolate Taco Cookies

Makes 8 cookies  

3 8-inch whole-wheat or brown rice tortillas

1/4 cup maple syrup, plus more as needed

48 to 60 (about 1/4 cup) vegan chocolate chips

12 to 24 dried cherries, cranberries, or raisins

¼ cup vegan powdered sugar

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Cut four rounds out of each tortilla using a 3 to 4-inch cookie cutter. Place a cut tortilla round on a plate. Brush both sides of the tortilla round with a very thin layer of maple syrup using a pastry brush, making certain to moisten the edges well. Repeat with the remaining rounds.

Arrange 4 to 5 vegan chocolate chips down the center of each tortilla round. Add 1 or 2 cherries next to the chocolate chips. Fold the far edge of the tortilla over the filling, sealing the edges of the tortilla together, pressing firmly with your fingers. Further seal the edges by pressing the outer tongs of a table fork firmly around the outer rim of the cookie. Repeat with the remaining tortillas. Put the taco cookies on the prepared baking sheet.

Bake 5 minutes, then check to make sure the edges of the taco cookies are still sealed. If not, remove from oven and reseal. Bake 5 to 7 minutes more, or until chocolate is melted and the edges of the cookies are slightly golden. Transfer each cookie to a wire rack. Dust the cookies with confectioners’ sugar. Let cool for 10 to 15 minutes. These must be served warm!

 

Chewy Chocolate Chip Cookies

Makes 20 to 24 large cookies 

2 cups whole-wheat flour

1 cup maple sugar, brown sugar, sucanat or your favorite dry sweetener

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

1 cup pecans, roughly chopped

1 cup vegan chocolate chips (grain-sweetened variety works well)

1½ cups fresh apple purée (see note)

1 teaspoon vanilla extract

⅓ cup plus 2 tablespoons nondairy milk 

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the flour, maple sugar, baking soda, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the pecans and vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract, and nondairy milk, and mix just until incorporated. If the dough seems overly wet, stir in a bit more flour, 1 tablespoon at a time. Alternately, if the dough seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time.

For each cookie, drop about 2½ tablespoons of the dough onto the prepared baking sheet. Flatten slightly using the back of a flat spatula.

Bake 15 to 18 minutes, or until slightly golden around the edges. Remove the sheet from the oven and let cool for 2 minutes. Transfer cookies to a wire rack. Cool for about 10 minutes. Stored in an airtight container in the refrigerator, the cookies will keep for about 2 days.

Chef's Note: To make the apple purée, peel and core 3 very large or 4 medium apples. Rough chop the apples. Put the apples in a blender and process until the consistency of smooth applesauce is achieved. Be careful not to liquify!

Peanut Butter and Jelly Cookies

Makes 20 to 24 cookies

1 cup whole wheat flour

½ teaspoon baking powder

1/8 teaspoon sea salt

1/3 cup creamy peanut butter

1/3 cup maple syrup  

1 teaspoon vanilla

3 tablespoons soymilk

1/3 cup raspberry, strawberry or blueberry preserves or jam

Preheat the oven to 375 degrees F. Line a large cookie sheet with unbleached parchment paper. Put the flour, baking powder and sea salt into a medium bowl and stir with a dry whisk to combine.

Add the peanut butter, maple syrup, vanilla and soymilk to the flour mixture and stir until well combined. Dough will be stiff.

For each cookie, take a heaping tablespoon of dough and roll it into a ball. Place each cookie onto the prepared cookie sheet and press with your thumb, making a indentation in the center of each cookie. Fill the indentation with a heaping 1/2 teaspoon of preserves.

Bake for 16 to 18 minutes or until they golden brown around the edges.

Put the baking sheet on a wire rack. Let the cookies cool on the baking sheets for 15 minutes before transferring to a serving platter to further cool. Stored in an airtight container in the refrigerator, the cookies will keep for at least 3 days.


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