Category: Dessert

Vegan Oatmeal Cream Pies

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Vegan Oatmeal Cream Pies

Schylar MaloneSchylar Malone
My ode to the Little Debbie classic: Oatmeal Cream Pies. I really like this as a cookie for impressing people with minimal effort. The recognition alone will catch people's eyes, then immediately followed by, "Did you MAKE these??" In my twenties, I feel like everyone has forgotten the occasional post-soccer game snack. It's time to bring them back and you don't even have to mention that they're vegan because quite frankly, no one will notice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 sandwich cookies

Ingredients
  

Cookies

  • 1 cup of all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup of quick or rolled oats
  • ¾ cup brown sugar
  • 1 tablespoon molasses
  • 1 flax egg
  • 1 stick vegan butter room temp
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of salt pinch with all 5 fingers, not just two

Frosting

  • ½ cup vegan butter
  • 1 tablespoon of coconut cream
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions
 

  • Prep the flax egg by combining 1 tablespoon of flax with 3 tablespoons of water and preheat oven to 350 degrees.
  • By hand or using a stand/electric mixer, whip together sugar and butter for 1 minute, until one fully mixed “fluff”.
  • Mix in the flax egg, vanilla extract, and molasses.
  • Finally add the dry ingredients and make sure you have a well combined, sticky dough.
  • To make the prettiest, factory-grade, Little Debbie cookies, use a cookie scoop so every cookie is the same size. Place on a parchment paper lined baking sheet, and bake for 8-10 minutes.
  • While the cookies are baking, you can make the frosting by whipping the butter with the coconut cream and vanilla then gradually adding the powdered sugar until your thick frosting is formed.
  • When the cookies have fully (like seriously fully) cooled, spread the cream on the cookies and combine two cookies to make a sandwich.
  • Place in the fridge to solidify their shape before serving, enjoy!
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Claire Saffitz’ x Dessert Person Poppy Seed Almond Cake

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Claire Saffitz' Dessert Person Poppyseed Almond Cake (Vegan Version)

@vegan_millennial
This cake is so so so perfect for having people over for dinner and dessert. Or coffee and a slice of cake. Or just the cake on the counter to grab a slice of, every time you're feeling something sweet. Even though it may be every two hours... Anyway, I must give full credit to Claire Saffitz. She has her own amazing cookbook focused on desserts and an even better YouTube channel with instruction for those desserts. Check out her channel and her book!
I've adapted her amazing recipe to be consumed by vegans and plant based cake lovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Vegan

Equipment

  • Bundt Cake Pan

Ingredients
  

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 1/2 cup almond milk (any plant-based milk will work)
  • 2 teaspoons apple cider vinegar
  • 1 1/4 cup white sugar
  • 3/4 cup applesauce
  • 1/3 cup melted vegan butter
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 tablespoons poppy seeds (You can usually find these in the spice aisle.)

Glaze

  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon vegan butter
  • 3/4 cup powdered sugar
  • 1/4 cup plant-based milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix apple cider vinegar and milk, set aside for 5 minutes.
  • In a separate bowl, mix together dry ingredients.
  • After time has passed, add all wet ingredients and poppy seeds to ACV/milk mixture.
  • Next, add the wet batter to dry ingredients and mix together until there are minimal clumps. (I always have a few clumps, but you don't want to overmix.)
  • Prepare your bundt mold: using your fingers or a paintbrush, make sure every crevice of the inside of the mold is oiled, then add flour and shake and twist, until flour is evenly distributed in the mold as well. This is an extra precaution to make sure your cake doesn't stick to the mold.
  • Pour batter into the mold, and lightly bang on the countertop to make sure air bubbles pop in the batter.
  • Bake for about 40 minutes or until a tester comes out dry.
  • While cake is baking, make the glaze (whisk all glaze ingredients into a bowl).
  • Allow to cool for 5-10 minutes before releasing from mold, then using a brush, dab with glaze, and allow to fully cool for at least 45 more minutes.
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Dottie’s Vegan Biscochitos

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Dottie’s Vegan Biscochitos

Dottie Tenorio
I have made it pretty obvious that I’m from New Mexico, but nothing is greater evidence that sharing a biscochito recipe. If you came here, just to find out what the heck these things are, they are THE New Mexican Christmas cookie. They are commonly made with lard (not today), and lend a drier, shortbread consistency. Their flavor is anise seed. Even if you aren’t crazy about anise, don’t run away yet!! The anise is quite subtle in this recipe yet, it is the star in these cookies. Please don’t unfollow me after that pun.
Abuelas and Hispanic mothers of NM get together to roll out big batches of these babies in order to recycle those cookie tins that they’ve been holding onto since last year. It might also be clear that I am not an abuela, nor a Hispanic mother. So, I had to go straight to the source to present you with this recipe. Enter: Dottie Tenorio. She is something of a renaissance woman, an amazing baker, and the warmest person you’ll ever meet. Dottie is also very proud of her New Mexican heritage and always up for the challenge to make a traditional, NM staple into a vegan’s delight. I don’t know any other abuelas who are up for this obstacle, mostly because they are still trying to understand why anyone would choose to be vegan at all. Thankfully, she was willing to share this family recipe with her (one day) daughter-in-law, and with all of you! If you do attempt this recipe, please give her a huge thank you in the comments section below.
Notes from Dottie:
• My maternal grandmother, Grandma Simona (Simi) kept a large bottle of whiskey under her bed for her “rheumatism” to rub on her joints, but she took a nip now & then to give the topical application a boost! So, she always had some “liquid on hand”.
• I noticed the vegan version does not brown as much as the traditional, lard based Biscochito.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine New Mexican
Servings 22 cookies

Ingredients
  

Dough

  • 3 Cups Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp salt I used pink Himalayan
  • 1 Cup Vegetable Shortening room temp/softened
  • 1/2 Cup Sugar
  • 1 Egg Replacement (I used Bob’s Red Mill Egg Replacer- 1 tbsp + 2 tbsp water, well mixed before adding)
  • 1 tsp anise seed (Anise extract will work here too! Use a teaspoon of both if you love anise)
  • 1 tsp vanilla extract
  • 3 tablespoons wine wine is traditional but feel free to use almond milk, juice, tequila or whatever liquid you have on hand
  • 3 tablespoons almond milk

Sugar Bath

  • 1/2 cup granulated sugar
  • 2 tablespoon cinnamon

Instructions
 

  • Using a stand mixer, hand mixer, or by hand, cream shortening & sugar until a paste forms. Add egg replacement & beat until fluffy.
  • Stir in wine, almond milk (or other liquid), vanilla extract, and anise seeds.
  • In a separate bowl, sift together flour, baking powder, and salt. Then add to creamed mixture.
  • Mix together using a wooden or silicon spoon, until a dough forms.
    If it looks dry, add a tablespoon of almond milk (or whatever liquid you used), to bring together into a dough.
    If it looks wet, don't worry. Just flour your surface really well when you roll it out.
  • Roll your dough out on floured surface to ¼ inch thickness. For a crispier cookie, roll dough a bit thinner. Cover with parchment paper or plastic wrap and refrigerate for at least 45 minutes.
  • After dough has chilled, preheat your oven to 360 degrees.
  • Time to cut your cookies! The traditional shape is to cut into 2” square with slits on each corner & pinch the 4 edges- like a 4-leaf clover🍀. (See picture) It is perfectly fine to use whatever cookie cutters you have on hand, or just the top of a jar for circles. Don’t forget to flour your cutters for easy removal.
  • Place back into the fridge after cutting, until ready to bake. Cold dough holds cookie shapes best.
  • Bake in preheated oven for 15-20 minutes or until light brown. While they are baking, make your sugar bath. Combine both ingredients (cinnamon, sugar) in a container large enough to toss the cookies in.
  • Remove hot cookie directly to sugar/cinnamon bath and gently cover with mixture. Once cooled, remove to plate/dish. Enjoy!
Keyword albuquerque vegan, dottie's cookies, new mexico cookies, New Mexico Vegan, vegan biscochitos, vegan cookies, vegan dessert, vegan holiday, Vegan New Mexico Cuisine

Vegan Gingersnap Cookies

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Vegan Gingersnap Cookies

At the beginning of December, I decided that I wanted to make a holiday cookie recipe. This meant that I needed to start practicing, perfecting the recipe itself and had to get it done before the “holidays”. And unlike developing a dinner recipe, you don’t just have it for one night and see it again in a few days. When you’re working on cookies, it seems like you are surrounded by cookies all day and can’t escape them! Then they start becoming your breakfast, pre-lunch snack, post-lunch snack, mid afternoon snack, preparing dinner snack, and of course your dessert. I’m not trying to make you feel bad for me, I’m convincing you to start developing your own cookies so you too can be swimming in a title wave of sweets!!
Fortunately for my figure, I have given out most of these cookies to friends and family in the development process. These were originally made for my mom, a huge gingersnap fan. She loved them and could immediately tell that fresh ginger was incorporated. Which is exactly what you want to hear! Also, there is no cookie more Christmas appropriate. If you close your eyes while these babies are in the oven, you’re immediately taken to a lightly snowy, cobblestone pathed, German Christmas market placed right in front of a church, where they are selling Bratwurst, Glühwein, beer and wooden trinkets. We really think Santa wants chocolate chip cookies and milk? This old, white man wants gingersnaps and definitely some almond milk.
These cookies stay incredibly moist after over a week in Tupperware. An additional idea, if you only feel like eating a few at a time, freeze the dough into balls and throw them in the oven whenever you feel like 2 or 3, fresh, weeknight cookies. I also like the idea of putting them in a cute container and giving the frozen dough balls as a gift, so there's no pressure to eat them soon.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 16 cookies

Ingredients
  

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon powdered ginger
  • 1 teaspoon fresh grated ginger (if you don’t have it, use powdered again)
  • 1 teaspoon cardamom (optional, but so so so worth it)
  • 1 teaspoon cinnamon
  • ¼ cup molasses
  • 2 teaspoon vanilla extract
  • ½ cup vegan butter (softened, not melted)
  • 2/3 cup brown sugar
  • ½ teaspoon salt
  • 2 tablespoons of plant milk

Topping

  • 3 tablespoons white sugar for rolling

Instructions
 

  • Cream your sugar. This is the primary step with every cookie. Mix the sugar into the butter until it is all one grainy, un-melted, soft, paste.
  • To this paste, add vanilla extract, fresh ginger, and molasses. Mix until fully combined.
  • Sift all your dry ingredients (flour, baking soda, baking powder, powdered ginger, cardamom, cinnamon, and salt) into a separate bowl. Mix together with a whisk or a fork.
  • Add these dry ingredients a little bit at a time (½ cup increments), to the paste. Incorporating fully before dumping the next batch.
  • Now that most of the ingredients are combined, the dough should look a little dry. Add in your 2 tablespoons of plant milk here, it will begin to look like a dough again after some mixing.
  • Roll the dough out on a sheet of parchment paper, to ¼ inch thickness. Transfer the parchment paper over to a cookie sheet and place in the refrigerator for at least 1 hour.
  • Now that it is cold, use cookie cutters of your choice, or just roll into little balls (traditional). Then lightly roll your shapes/ balls in granulated sugar. If you plan on icing, don’t roll in sugar. Dough can be rerolled and used again, after cutout by cutters.
  • Preheat oven to 350 degrees. While you’re waiting, place cookies back in the fridge.
  • Once your oven is ready, bake for 8-10 minutes. Or until dough no longer looks wet.

Notes

• You don’t need a stand mixer; this can easily be done by hand. And unless you plan on making several batches of cookies, I would just mix by hand.
• The fresh ginger is optional, but I highly encourage it.
• Flour your cookie cutters, if using, to avoid sticking.
Keyword albuquerque vegan, New Mexico Vegan, vegan baking, vegan dessert, vegan ginger cookie, vegan gingersnap, vegan holiday, vegan millennial recipe, vegan_millennial

Vegan Snickerdoodle Cookies

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Vegan Snickerdoodle Cookies

This cookie is another ode to my mom. She loves Snickerdoodles and so do I. Not enough people make these. I have never seen these at a bakery, nor have I met anyone else who was as infatuated with them as my mom. These cookies deserve more love and respect! How is the name not cute enough for you people??? If you’ve never had them, they are the snuggliest cookie on Earth. By that I mean, the cinnamon is the warm, familiar blanket, and the dough is the pillow you can peacefully rest upon. A bit poetic, but it’s true! Grab your cocoa, cider, or eggnog because these cookies are best served with PJ’s, a warm drink, and your favorite holiday movie.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 18 cookies

Ingredients
  

  • 2 cups flour
  • 1 cup white sugar
  • ½ cup vegan butter (softened)
  • 2 tsp vanilla extract
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons of water)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup non-dairy milk

Topping

  • 1 tsp cinnamon
  • 3 tablespoons white sugar

Instructions
 

  • Mix the sugar into the butter until it is all one grainy, un-melted, soft, paste.
  • Add the milk, vanilla extract, and flax egg to your paste.
  • Sift all your dry ingredients into a separate bowl then mix together with a whisk or fork.
  • Add these dry ingredients a little bit at a time (½ cup increments), to the paste. Incorporating fully before dumping another.
  • Roll the dough out on a sheet of parchment paper, to ¼ inch thickness. Transfer the parchment paper over to a cookie sheet and place in the refrigerator for at least 1 hour. You should cover it with another sheet of parchment paper if you are going to allow to chill for more than 1 hour, in order to keep it moist.
  • When you’re ready to bake, whisk together cinnamon and sugar for topping and preheat oven to 350 degrees.
  • Now that the dough is cold, form into balls (size of roughly 1 tablespoon), and dip in cinnamon sugar mixture. Place back into fridge if your oven is not fully heated yet.
  • Bake for 8-10 minutes. Or until dough no longer looks wet.

Notes

 
Keyword albuquerque vegan, New Mexico Vegan, snickerdoodle, vegan cookies, vegan dessert, vegan holiday, vegan millennial recipe, vegan snickerdoodle, vegan_millennial

4 Ingredient Cream Cheese Frosting

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4 Ingredient Cream Cheese Frosting

vegan_millennial
This easy recipe came about when I made an entire carrot cake and realized that I had not considered the best part.. The Cream Cheese Frosting!! These were the only ingredients I had on-hand, and I see no reason not to use them every time for cream cheese frosting. This came out rich, creamy, and delicious and by making it this simple, hopefully, I saved all of us a trip to the store!
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Total Time 5 minutes
Course Breakfast, Dessert
Servings 8 rolls

Equipment

  • Stand Mixer or Hand Mixer

Ingredients
  

  • 3 tablespoons of cold vegan butter
  • 8 ounces of plant-based cream cheese
  • ½ of a lemon (juice)
  • 1/4 cup of powdered sugar

Instructions
 

  • Using the whip attachment, whip vegan butter in stand/hand mixer on a medium speed for 1 minute.
  • While still whipping, add cream cheese in increments of 4, then slowly pour in lemon juice and powdered sugar.
  • Allow mixer to whip until medium peaks begin to form.
  • Add to your favorite cake, cupcakes, or cinnamon rolls.

Notes

Check out my cinnamon roll recipe.
Keyword albuquerque, albuquerque vegan, New Mexico Vegan, vegan baking, vegan breakfast, vegan cream cheese frosting, vegan millennial, vegan millennial recipe

Vegan Cinnamon Rolls

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Vegan Cinnamon Rolls

These rolls fall under the niche market for The Lazy Showoffs. Instagram worthy, yet Toaster Strudel work ethic. Homemade cinnamon rolls are one of those baked goods that you spend most of the time waiting around for, rather than exerting effort.
My routine for making these consists of preparing the dough, going on a run while it proofs, taking a shower and getting ready for my day, then moseying over to the kitchen to form the rolls. Wait around again by spending an hour watching old Kim Possible episodes, until my timer lets me know that it is time to pop these beauties into the oven!
So, if you have a morning at home, where you’d rather pop in and out of the kitchen to make breakfast, and not over the stove, this is you do it. There is something cathartic about waking up before everyone else to make something so beautiful and fluffy. And to be honest, half of the reason I make these is to reveal my perfect spiraled sweets. Clearly, she knows how to flex.
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Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 rolls

Ingredients
  

Dough

  • 2 ½-3 cups (420g) of all-purpose flour
  • 1 tablespoon of instant yeast (1 packet of active yeast will work)
  • ¼ cup (53g) of white granulated sugar
  • 1 teaspoon salt
  • 1 cup (243ml) warm plant milk almond is my go-to
  • 3 tablespoon of melted vegan butter
  • 2 tablespoons of vegetable oil

Filling

  • 1/4 cup (53g) of brown sugar
  • 2 teaspoons of cinnamon
  • 4 tablespoons of melted vegan butter

Glaze

  • 1/3 cup (35g) of powdered sugar
  • 2 tablespoons of vegan butter
  • 4 tablespoons of plant milk

Instructions
 

Dough

  • If you are using active yeast: add yeast and sugar to your warmed milk. Allow yeast to bloom (activate); bubbling should be visible. This takes 5-10 min. If it looks like nothing has happened, your yeast might be dead.
  • In a large bowl or stand mixer (hook attachment), add all dry ingredients (flour, sugar, and salt). Mix for 15 seconds to make sure all ingredients are intermingling.
  • If you are using instant yeast: add it directly on top of bowl to ensure that it is the first one introduced to the wet ingredients; do not mix into dry ingredients.
  • Pour warmed milk directly on the yeast. And begin stirring together (lowest speed) for 10 seconds. Then add oil and butter.
  • Scrape down sides of the bowl. If the dough looks too sticky and is not forming a ball, add more flour (by tablespoon). This dough will be a little sticky but should pull away from the sides of the bowl.
  • Once a ball begins to form, you can either knead by hand, or allow the hook attachment to knead (low speed) for about 2 minutes.
  • Pull out the ball of dough, generously coat dough and bowl in oil. Leave dough in bowl, covered with a damp towel and pot lid (see photo). Allow to rest for 1 hour. The dough should double in size.
  • Now, roll out on to a lightly, floured surface. Using a rolling pin, roll out into a tight rectangle. The more evenly shaped it is, the better appearance will be of the cinnamon-y spiral.

Filling

  • Preheat oven to 375°F
  • Mix brown sugar and cinnamon in a small bowl, (no butter).
  • Spread vegan butter over your rectangle, as even as possible. Then, sprinkle the cinnamon-sugar over the butter.
  • Lightly oil a cast iron skillet (or 9-inch round, or 8-inch square dish).
  • Begin with the edge closest to you, and gently roll away from you. Ideally, you will finish with the seam side down, but if not, roll it until it is on the bottom.
  • Using a serrated knife, use long strokes to cut your rolls, about 1-inch slices. Try your best to apply as little pressure as possible. For best appearance, clean knife in between each slice.
  • Depending on how nice of a rectangle you rolled out, the edges may not have too much filling and a small spiral. If this is the case, cut off the edges and set aside for a little chef plate and bake separately from the beautiful buns.
  • Once you have cut the entire log into about 8 rolls, assemble them on your oiled baking skillet/dish and allow them to rest somewhere warm for 45 minutes – 1 hour. They should double in size.
  • For gooey buns, place in the oven covered for 15 minutes, then pull off the lid for last 10 minutes to allow tops to crisp up. For less gooey buns, cook all the way through for 25 min, uncovered.

Glaze

  • Whisk all three ingredients (powdered sugar, milk, butter).
  • Drizzle glaze on the cinnamon rolls right out of the oven and eat immediately for gooey-est results.

Notes

For a Cream Cheese Glaze see my Vegan Cream Cheese Glaze recipe.
Keyword albuquerque, albuquerque vegan, cinnamon rolls, lazy showoff, New Mexico Vegan, vegan, vegan baking, vegan breakfast, vegan cinnamon rolls, vegan millennial, vegan millennial recipe, Vegan New Mexico, Vegan New Mexico Cuisine, vegan_millennial