Tag Archives: Gluten-free Cookies

How To Make Monster Cookies YouTube Video

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Happy Father’s Day to all the dads that we know and remember.

On this special day, I made a new YouTube video.  I made it so that everyone can see just how easy it is to make Monster Cookies.  Monster Cookies are chunky and chewy, and loaded with oatmeal, chocolate chips, walnuts, pecans, and coconut.  They  are vegan, gluten-free, and oil free, and are sure to take the monster out of anyone and set them in an oh-so-good mood.  Click the photo, above, to watch the video and for the complete recipe, click here.

Also, I invite you to subscribe to my new My Eclectic Kitchen YouTube channel and to ‘like’ my videos. ;-)

Have a wonderful day!

 

 

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Spring and Easter Sweets and Treats!

Some of the things that I enjoy most about Spring are that we have more daylight, warmer weather, fruit trees and flowers in bloom, and Easter. In celebration of Easter or the magical wonders of the Spring season, I want to share a few of my favorite sweets and treats that have been proven to please everyone, vegans and non-vegans alike!

The first dessert is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.

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Another favorite of mine is my Nutty Creamy Chocolate Cake.  My non-vegan friends are awestruck when they take a bite into this silky smooth piece of deliciousness– they cannot believe there is not one drop of dairy in this luscious, creamy cake.  I have been told many times that this tastes like a decadent truffle cake.  At some point, I may even change the name to “Chocolate Truffle Cake” since it is so fitting.

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These Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake Tartlets are the size of cupcakes, and they are even better than cupcakes.  The combination of the vanilla and the berry cream with the sweet date and nut crust in these tartlets is incredible.  I gave these as gifts to some friends who aren’t vegan, and they raved about how amazingly delicious they are.
photo-117As you can probably tell from my favorite sweets so far, raw vegan cashew “cheese”cakes, are high up on my list.  I have yet to meet one person who doesn’t appreciate the silky smooth, decadent, and delicious vegan “cheese”cake!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  I made this beauty, filled with popular Middle Eastern flavors: rose, pistachio, and cardamom– for my in-laws who are Persian-American.  They not only were impressed by the aesthetics, but loved the flavors and textures.  I call this a Creamy Pistachio Rose Dreamcake.

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I’m a big lover of chocolate, so of course, I need to add a chocolate brownie to my list of favorites.  These are my favorite Black Bean Brownies.  If you make them for your loved ones, play the guessing game.  Have them try your vegan and gluten-free brownie first, then tell them to guess what the secret ingredient is!  Best served chilled as a stand-alone treat or served with a scoop of vanilla ice “cream” for brownie a la mode.
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My next favorite are Raw Goji-, Cranberry, and Coconut Truffles.  They are the quickest to make, and they go fast–either in your fridge at home (by you) or displayed in front of a crowd of guests.  These truffles are chewy with the perfect amount of sweetness from coconut, coconut nectar, cranberries and goji berries.  I am shocked that the pickiest of eaters will pick one of these up and go back for seconds and thirds.  These are great to give out as gifts, too, packaged in recycled jars, tied with pretty ribbon.

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Thin Mint Cookies are loved by all.  My friends and family, and my readers who have made them for their families have told me they are even better than the original Girl Scout version.  Within the snappy chocolate coating lays a crisp chocolate mint cookie.  They are minty fresh.  If you and your loved ones enjoy mint and chocolate, you will be in heaven with these cookies!

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My Yayfair Chocolate Candy are a delight, and are a lot of fun to make, too.  This is my vegan version of what used to be one of my favorite nuts and chews candies from See’s Candy Store– the Mayfair candy.  This recipe tastes like the real thing, only it’s not bad for you.  No cholesterol or refined sugar.  It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.”  It’s raw and such a wonderful, guilt-free treat!          IMG_6522

Last but not least, everyone’s favorite, the classic Chocolate Chip Cookie or Chocolate Chai Cookie.  These are easy to make and they are divine.  Amazingly, the texture of these cookies is soft, like a Keebler soft-batch cookie. The key ingredients are the garbanzo flour and coconut sugar– the combination of the two helps achieve its soft, chewy texture.  I love the flavor of the Chocolate Chai Cookie and must warn you that they are addicting.  Since they are so popular among my readers and within my circle of friends and family, I usually give these cookies as gifts.

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I hope this post has given you some good ideas for what to cook up this weekend!  If you haven’t tried any of these sweets and treats, a good time to try them is now!

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #myeclectickitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram and Facebook!

One last thing, if you are interesting in an Instagram shout-out, don’t forget to enter my Instagram Shout-out Contest!  Ends this Friday, April 18th.  Simply:

1) repost any of my photos

2) follow @yvonne_deliciously_vegan and tag #YvonnesShoutoutComp

I hope you are having a wonderful week so far!

In Love and Health,

Yvonne

 

 

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Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans and Coconut aka Monster Cookies

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Looking for a vegan and gluten-free cookie recipe that’s hearty, easy to make, and won’t leave you feeling guilty for popping 3 or 4 cookies in your mouth? Well, you are in for a lucky treat!  My chunky, chewy oatmeal chocolate chip cookies with walnuts, pecans, and coconut (also known as Monster Cookies) will most definitely do the trick!

This marvelous cookie contains no oil, refined sugars, or flours.  Rather, it is packed with fiber, protein, and omega-3s!  You will love the texture of the oats, the crunch from the pecans and walnuts, the slight sweetness of the apple and coconut, and the punch of sweetness and creaminess from the chocolate chips.  These are truly heavenly. I hope you love them as much as I do!

 

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans and Coconut aka Monster Cookies

Time: 25 minutes

Makes 16 cookies

V, GF, DF

 

Ingredients

2/3 cup rolled oats (gluten-free)

2/3 cup oat flour (gluten-free)

1/3 cup plus 1 tbsp coconut sugar

1/3 cup shredded coconut

½ tsp baking powder

½ tsp baking soda

1/8 tsp fine sea salt

1/8 tsp xanthan gum

2 heaping tbsp pecans, roughly chopped

2 heaping tbsp walnuts, roughly chopped

1/3 cup semi-sweet vegan chocolate chips

¼ cup unsweetened apple sauce

1tbsp almond butter

½ tbsp flax meal

1 ½ tbsp filtered water

1 tsp vanilla extract (no alcohol)

 

Directions

1. Preheat oven to 350 degrees F

2. In a small bowl, mix together apple sauce, almond butter, flax meal, filtered water and vanilla extract. Mix well and set aside.

3. In a medium-large bowl, combine the remaining ingredients and mix.

4. Add the wet ingredients to the dry ingredients and mix thoroughly to combine.

5. Scoop out balls onto a cookie sheet, lined with parchment paper or a silpat mat, using a 1-ounce ice cream scoop or by measuring out 2 tbsp balls. Flatten the tops of the cookies with your hand or a spatula.

6. Bake for 10-12 minutes, or until golden. Allow them to sit on the baking sheet for at least 2 minutes before transferring them to a wire rack to cool.

Enjoy!

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