Here is my take on the popular Samoa Girl Scout Cookies.
I love these cookie and I’m always looking forward to buying them when they come out!!!! I found this recipe online by Thursdays with Wanda and just adapted it to my liking.
Basically, I used coconut milk in replace of soy milk and Panutsa instead of regular sugar for the coconut caramel topping.
My coworker made some bomb a$$ vegan chocolate chip cookies and I had to get the recipe!
Since I’ve been pregnant, my once non-existent sweet tooth has become ever so existent!!!! My sweet tooth has taken a hold of me!!!! All I crave for are sweets! AHHHH!!!!! What are these babies doing to me??!?!?! haha.
Today, I was thinking about those vegan cookies and was determined to make them. When I went to the grocery store to pick up a few ingredients I needed, I was thinking about adding walnuts but I thought hazelnuts would be even better!!!! haha.
I tweaked my coworker’s recipe and I think I’m going to keep this one in the family : ) But here’s my coworker’s chocolate chip cookie anyway!
In a large bowl, mix the following ingredients:
2 c. flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 cup vegan chocolate chips
In a small bowl, mix the following ingredients:
1/2 cup of oil
1 tsp vanilla extract
1/2 c vanilla soy milk
Mix the liquid ingredients into the dry mix until all of the mixture is wet. Bake cookies for 10-12 minutes at 350 degrees.
If I can’t really handle the smell of cooking stovetop right now because of the pregnancy…there’s always baking : )
So… I’ve been experimenting with making an Ube Macapuno Cookie for the past year and I think I finally have a recipe down as far as texture and consistency ! YAY! I just feel like it’s missing one more thing….hmmm. At least I feel comfortable baking these for my friends now and I can ask what they think is missing as far as ingredients. My poor husband had to try every single test batch. haha. Will definitely keep you posted onto what the missing ingredient is! But so far so good and edible! haha.
I purchased these at Whole Foods last week. If you’re into chewy chocolate chip cookies then you’d definitely like these. They remind me of the Keebler chocolate chip cookies actually. I personally don’t like chewy cookies and prefer the Trader Joe vegan chocolate chip cookies over Uncle Eddies.
- Cookie Dough
- 13/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1 stick (4 oz.) vegan margarine, softened
- 3/4 cup sugar
- 1/4 cup vanilla soymilk
- 1 tsp. vanilla extract
- Cinnamon Sugar
- 1/2 cup sugar
- 3 Tbs. ground cinnamon
- 1/2 nutmeg (optional)
- Preheat oven to 350°F. Coat baking sheet with cooking spray.
- To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
- To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
- Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
recipe adapted from:
2-1/4 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon salt
1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Egg Replacer for 2 eggs**
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)
1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.
recipe adapted from: