Bat Cookies!!

Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Bat Cookies, Bat Cookies, Bat Cookies! It is almost Halloween. Yippee! I love shopping for discounted Halloween stuff, especially when the holiday grows closer because the bargains get bigger. Since every day is like Halloween in my house (sans the candy), I get a lot of use out of skull plates, eye ball bowls, cob web table cloths, bat shaped pot holders, etc. One of my favorite finds this year was a 6-pack assortment of spooky shaped cookie cutters from the Dollar Store. Yeah - 1 dollar! (Please don't tell me that some child in a China had to be forced into slavery to make these cheap, holiday items for a dollar.) These cookies were super yummy, moist and had the most amazing raw dough taste. I'm all about raw cookie dough.

DOUGH INGREDIENTS/INSTRUCTIONS:

Using an electric mixer (I use a handheld one) beat the following until creamy:

1/2 cup non-dairy butter

3/4 cup sugar

Now add the following to your mixture:

1 1/2 tsp egg replacer mixed with 2 tbsp water

1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:

1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)

1/2 tsp baking powder

1/4 cup baking cocoa powder (unsweetened)

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour.

Bake at 350 degrees

Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.

Lime Coconut Cookies

For my husband's 40th birthday, I organized a (vegan) Jamaican theme party. Here's the flyer I made: 

If you read my last post, you'll know I've been hooked on coconuts! What better way to use coconuts than in Caribbean food. This was a great excuse for me to experiment with the flavor of coconut. One of my creations was a spin on a sugar cookie. I used lime and coconut, which resulted in a sweet but tart cookie. I iced them in Rasta colors (red, green and yellow) to coincide with the theme. 

NOTE: Since childhood, I've always enjoyed raw cookie dough more than actual cookies. This particular cookie dough was amazing raw! I think it would be great to use in a homemade (vegan) cookie dough ice cream, especially one made from coconut milk! 

DOUGH INGREDIENTS/INSTRUCTIONS: 

Using an electric mixer (I use a handheld one) beat the following until creamy: 

1/2 cup non-dairy butter

3/4 cup sugar

Now add the following to your mixture:

1 1/2 tsp egg replacer mixed with 2 tbsp lime juice

1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms: 

 1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)

1/2 tsp baking powder

2 handfuls (or so) of raw shredded coconut

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour. 

Bake at 350 degrees

Cooking time will depend on the size of the cookie. I used small cookie cutters, so my cookies only took around 6 minutes. Otherwise normal size cookies should take around 12 minutes or so. 

Throughly cool before icing (although they taste fine without icing)