Magical Chocolate Chip Cookies (Vegan MoFo #13)

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The House With a Clock In Its Walls by John Bellairs is probably the most peculiar book I’ll be writing about this month. It’s creepy and bizarre, but in a good way. The story start with recently orphaned Lewis moving into his Uncle Jonathan’s spooky old house. When he finds out his eccentric uncle and their nice old neighbor, Mrs. Zimmermann, are actually wizards, Lewis is ecstatic. But when he wakes up one night to find his uncle looking for a ‘clock in the walls’, things start to get strange.

Uncle Jonathan soon tells Lewis that a pair of evil wizard lived in the house before them, and the clock is ticking down to doomsday. Soon Lewis takes it upon himself to help find the clock and destroy it, before it can destroy the world. Add to that some awkward friend-making, necromancy, late night car chases, and creepy Edward Gorey illustrations, and you’ve got yourself a fantastically weird children’s book that is also fun for adults too.

“Oh by the way,” he said, “you might bring Lewis a glass of iced tea, and get me a refill. No sugar. And bring out another plate of chocolate chip cookies.”

Mrs. Zimmermann stood up and clasped her hands subserviently in front of her. “How would you like your cookies, sir? Stuffed down your throat one by one, or crumbled up and sifted into your shirt collar?”

Jonathan stuck out his tongue at her. “Ignore her, Lewis. She thinks she’s smart because she’s got more college degrees than I have.” -The House With a Clock In Its Walls (paperback) page 13

In the book, Mrs. Zimmermann serves freshly baked chocolate chip cookies on at least four different occasions.  So it was only right that I keep up with this theme and make cookies myself!

classic chocolate chip

It’s been a while since I’ve had just a plain classic chocolate chip cookie. has a great vegan recipe that is super easy and delicious. It also made a ton of cookies, around 48. That way there’s tons to snack on and share with friends!


Cookies and Cream Fudge

Okay, so I lied in my last post. I couldn’t resist posting before September because I needed to share this wonderful recipe with everyone! When I saw Stewartship’s recipe for cashew fudge I was inspired to make a version based on my favorite ice cream flavor, cookies and cream. This stuff is creamy, rich, and beyond delicious.


Cookies and Cream Cashew Fudge

Based on Stewartship’s Cashew Fudge

Makes 16 small pieces or 9 large pieces


2 cups raw unsalted cashews

1/2 cup water

1 teaspoon vanilla extract

1/2 cup coconut oil

1/2 teaspoon salt

3.5 cups powdered sugar

1/2 cup to 1 cup crushed chocolate creme cookies (Oreos, Newman-O’s, etc.)


In a food processor blend the cashews, water, salt, and vanilla until smooth. This will take a long time (my tiny food processor actually started smoking because it took several minute), but it will become smooth and creamy eventually.

Heat the coconut oil in large saucepan until melted, then whisk in the cashew mixture. Once thoroughly mixed, add in the powdered sugar one cup at a time. After the mixture becomes smooth, fold in the cookie bits and pour into a 8×8 pan that has either been sprayed with oil or lined with parchment paper.

Set the fudge in the refrigerator for several hours until set, cut into squares, then enjoy!

My Om Nom Noms of the Week

I’m just rounding up some of the interesting food I’ve made this week. Nothing too spectacular.

Here are some carrot cake cookies, made with a recipe from The Innocent Primate blog. You can find the recipe at this link. I baked these for a Sunday evening Bible study and they went over great! They were moist with just enough chew to keep them together. It kind of reminded me of the Little Debbie oatmeal cream pie cookies I loved so much in my pre-vegan days.

The food photographed here, on the other hand, was something I threw together with no recipe and just hoped for the best. They turned out very good too! It was an attempt at homemade pizza rolls.

I rolled out some pre-made crescent rolls and slightly dusted them with nutritional yeast to add a cheezy taste. Then I made them into little pockets, added pizza sauce, and topped that with Yves vegan ground beef that had been mixed with Greek seasoned salt. After popping it in the oven and baking it for 15 minutes, out came these beauties!
Money shot of the filling!

Cookies Galore!

I’ve been on a cookie baking spree lately and here are some of the sweets we’ve munching on:

Sugar cookies I baked yesterday and frosted little hearts on for my boyfriend and I’s celebration of three months together. I also mailed a few to my friend Eddie, who’s in basic training for the army. His were unfrosted though because I was afraid it might melt on the trip there in the mail truck. The recipe is here on VegWeb. These cookies were soft, chewy, and just sweet enough. Pretty much the perfect sugar cookie recipe, in my opinion.

Here are some double chocolate cookies that were whipped up for a D&D session. Everyone there for gaming loved them and were surprised that they were vegan but still so yummy. The recipe for these is also on VegWeb (am I detecting a theme here?), at this link.

Citrus Sugar Cookies

I posted before about an orange cookie recipe I was working on and now I think I’ve got the recipe just how I want it.

I made some to mail to my friend David (along with a homemade Christmas ornament) and to take to my swim team’s Christmas party. They’re basically sugar cookies with an orange twist and taste suprisingly reminiscent of orange sherbet.

One batch of cookies ended up spreading and looking like a catapillar, so I drew faces on them! 

Citrus Sugar Cookies

Printable Recipe


1 1/2 TBSPs ground flaxseed

2 TBSPs warm water

1 cup softened margarine

1 cup sugar

2 1/2 TSPs orange extract

1/2 TSP lemon extract

2 cups all-purpose flour

1/2 TSP salt

1/2 TSP yellow food coloring (optional)

1-3 drops red food coloring (optional)


Pre-heat the oven to 350 degrees.

Add flaxseed and water to a medium mixing bowl and beat together with an electric mixer until well combined.

Add margarine, sugar, salt, orange extract, lemon extract and optional food coloring, then beat together until light and fluffy.

Slowly add in the flour until all of the two cups is fully incorporated.

Add measured out TBSPs of the dough on to a lightly greased baking pan.

Bake for 10-12 minutes. Let them sit on the pan for about 5 minutes then remove them. Once cool, eat and enjoy!

Recipe Triumphs and Failures

Yesterday I had a Chocolove chocolate and orange bar. It was so good! Why haven’t I tried this before?

After discovering that I love the combo of orange and chocolate I decided that I should bake orange cookies with chocolate drizzle on top.

Don’t they look yummy? I didn’t add the chocolate drizzle I wanted, because it they were so good I didn’t think they needed anything extra. I’m still trying to get the recipe perfect and I’ll be sure to post it when I figure them out.

That was my recipe triumph and now it’s time for my failure.

 My mom had an old omnivore recipe of mini meatloaves that she’d never tried and I attempted to make a vegan version of it. I utterly failed.

I mixed Gimme Lean ground “sausage”, tons of herbs, and a dried stuffing mix (like the recipe said to) and baked it at 350 degrees for 35 minutes. They came out with a nice crust and smelled delicious… And then I bit into them. Eww! Not at all what I had hoped for! All gooshy on the inside and they had a strange taste to them…

Oh well, back to the drawing board. I will figure out how to make these vegan!