It’s that time of year – baking season is here in full swing! Many of my favorite memories as a child were held in the kitchen of my Grammy’s home. The smells, the fun and the occasional mess were all a part of the creative process. This year I took on the challenge of “veganizing” some of my family’s favorite holiday treats and not surprisingly – they came out fantastic! Hope you enjoy these vegan versions!
2 cups of all purpose flour
1/2 cup of sugar
2 tbsp of ginger powder
1/4 cup of water
1/4 cup of molasses
1/3 cup of vegan butter (I used Earth Balance)
3/4 tsp of salt
1/2 tsp of cinnamon
1 tsp of vanilla extract
1/2 tsp of baking soda
2 tsp of baking powder
- Preheat your oven to 375 degrees.
- Sift the flour, sugar, ginger powder, cinnamon, salt, baking soda and baking powder into a large mixing bowl.
- Melt the vegan butter on the stove top. Once melted, add the molasses, vanilla extract and water and mix thoroughly.
- Combine the wet ingredients with the dry ingredients and mix until the dough becomes a ball. If it seems too dry, add more water 1 tablespoon at a time until all the dry ingredients are incorporated.
- Use an ice cream scoop to portion out the dough and roll into even balls with your hands. Roll them in white sugar and place on a baking sheet.
- Bake for 8-10 minutes. Cookies will be soft the day of and will become crisper as they cool.
Sea Salt Chocolate Fudge
2/3 cup of coconut milk
2 tbsp of coconut oil
12 oz. semi sweet vegan chocolate chips
1 tsp of vanilla extract
- Line your storage vessel with parchment paper. I used a glass baking dish.
- In a medium sized pot, melt the coconut milk and simmer for a few minutes. Remember to keep stirring to avoid burning.
- After the coconut milk is melted, add the coconut oil and stir until melted.
- Add the vegan chocolate and stir until completed melted and well combined. *I used Wegman’s brand semi sweet chocolate chips. They are actually vegan, labeled as such and very affordable.
- Pour the mixture into your parchment lined dish. Top with sea salt and let cool. I found that it really needs 24 hours in order to cut into squares.
Peanut Butter Fudge
3/4 cup vegan butter
1 cup extra crunchy peanut butter
3 2/3 cup powdered sugar
- Lightly grease an 8 X 8 baking dish.
- In a medium sized pot, melt the vegan butter. Once the butter is fully melted, add the peanut butter until it is well combined.
- Remove from the heat and add the powdered sugar about 1/3 at a time until fully combined.
- Place in the baking dish and let cool for at least 3 hours before cutting into squares.