Before I get into the YUMMY of today’s blog post I really want to take a second to thank everyone for stopping by my new blog and all of the wonderful comments! It’s exciting and fulfilling to be back to blogging and the support has been amazing!! So, thank you! Okay….back to the YUMMY —>
I really had no problem giving up meat when I decided to start eating a plant based diet four years ago. What I did have a problem with was my love of desserts. I remember my dad always saying, “It’s the German in us!” We had to have our desserts.
I have this old binder of family recipes and things I collected WAY before the internet and Pinterest, anyone remember those days? One of my favorite recipes was the Whirligig Cookies my dad would make. I remember as a kid waiting for them to come out of the oven, hot and that gooey chocolate as you bite into them, pure heaven!
I knew this recipe was easy enough to make vegan. Is it a healthy recipe? HECK NO – that post is for another day. Today we eat gooey hot cookies! And enjoy ever bite of it lol. These are for the boy child anyways, maybe one or two coming my way, but he’s 16, over 6′ tall and weighs nothing so I’m sure they won’t hurt him!
Ready to dive in? Let’s get cooking!
Vegan Whirligig CookiesPrint Recipe
- 1/2 cup Earth Balance
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/4 cup Peanut Butter
- 1 Package of Vegan Chocolate Chips
- 1 tbsp Ground Flax Seed + 3 tbsp of water
- 1 1/4 cup Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
Preheat oven to 375 degrees
In a small bowl mix ground flax seed and water, let set 10-15 minutes to form the "egg."
In a large bowl cream together the vegan butter, brown sugar, sugar and peanut butter.
Add in the "egg", flour, salt, baking soda and cinnamon mixing well.
Place bowl in the refrigerator while melting chocolate chips.
Using a double boiler slowly melt chocolate chips.
Once the chips are getting close to being fully melted, using wax paper roll out dough with a rolling pin to 1/4" thickness rectangle.
Use flour on rolling pin if cookie dough starts to stick.
Spread melted chocolate chips onto dough with a spatula, fully covering.
Roll up dough as you would cinnamon rolls, slow and keeping it tight.
Once all rolled up, place in refrigerator for 1 hour to chill.
After a hour pull dough out and slice into 1/4" slices with a sharp knife. Place on a cookie sheet lined with parchment paper. Give enough spacing between cookies as they will spread some when cooking.
Place in oven and bake 10-12 minutes. Longer will give you a crisper cookie, less time a softer cookie.
Other big news coming…kate & kale online store will be launching in March!! What to expect from kate & kale online? Fun apparel for all parts of your healthy life style! Great tank tops for you and your barre squad. Have a barre friend who’s having a barre baby? We got you covered! Looking to show off your healthy life style at home or the office? Again we are here to inspire!
“I believe that the greatest gift you can give your family and the world is a healthy you.” – Joyce Meyer