It’s another weekend, and another cookie post. I’m here for it this year, I’m going hard on cookies for the winter. Have I ever not gone hard for? I’m not sure. But I am sure that these cookies are some high-level-delicious stuff you guys. HIGH. LEVEL.

\I don’t know if you guys are early Christmas decorators like me, but we’re officially in the holiday season! And that means cookies. Let this be the first holiday cookie you make this year- it’s a great combo of a molasses cookie and an oatmeal cookie, and you won’t regret anything about it.

Hey guys! Let’s all just make the jump today okay? It’s cookies and it’s coffee, and why not? This is a twist on my classic Chocolate Sugar Cookie recipe, and it’s a keeper.

Here we are again guys, the beginning of the week. And if there is any better day to be making a batch of cookie dough that you can eat raw, I don’t know which. So let’s get to it.

I’m gonna be honest. I eat a lot of cookie dough as it is, and I’m talking about the stuff with raw eggs and raw flour right in there. I feel like through my life I’ve probably built up a tolerance entirely from eating cookie dough. It is what it is man, and I love tasting a dough before putting it in the oven. I’m not sorry.

Hey everyone! I’ve recently ventured into vegan baking for some chocolate chip cookies and guys, you wouldn’t even know the difference!

I don’t actually know any vegan eaters, but I do have a family friend who has some diet restrictions that, in baking, may as well be vegan. Plus, I find it really intriguing to bake vegan recipes- it kind of turns everything you know about baking upside-down, and it’s fun to experiment with egg and dairy replacements!

Add on top of all that the high-altitude factors, and we’ve got some science up in here this week. So, here’s what I’m swapping out:

  • Egg= chia seeds soaked in water
  • Butter= margarine
  • Milk= almond milk
  • Chocolate chips= non-dairy chocolate chips

I have to say, of anything, the chocolate chips are like. Entirely not noticeable as a substitute. So much so that it makes me wonder why we even need milk in chocolate to begin with- these taste EXACTLY the same as your normal semi-sweet chocolate chips. Also, they’re available in all my normal grocery stores!

And a note on the egg substitute- there are a lot of options for egg subs. Chia seeds just happened to already be in my pantry (instead of applesauce) but it’s really easy to find egg swap charts online!

These cookies are chewy, soft, and chocolatey. I actually really loved them, and I ate plenty on my own- they taste very indulgent, and while the flavors are just slightly different from your classic chocolate chip cookies, the different is minimal to be honest. Score!

So let’s call it a high-altitude-vegan-chocolate-chip-cookie kind of day, shall we? Enjoy!

High Altitude Vegan Chocolate Chip Cookies

Ingredients

  • 1 tbs. chia seeds
  • 3 tbs. water
  • 1/2 cup room temperature dairy-free margarine (I used Earth Balance)
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/4 cup vanilla almond milk
  • 2 1/4 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups dairy-free mini chocolate chips (I used Enjoy Life)

Instructions

  1. In a small bowl, stir together the chia seeds and water, and set aside. It will thicken while you prepare the rest of the dough. 

  2. In a large bowl, beat together the margarine, brown sugar, sugar, vanilla, and almond milk until smooth. Add in the soaked chia seed mixture, and stir until combined. Add in the flour, baking soda, and salt, and beat until completely incorporated. The dough will be fairly soft. Fold in the mini chocolate chips. 

  3. Cover the bowl, and refrigerate for 30 minutes to 1 hour. Preheat your oven to 375 degrees, and line two baking sheets with parchment paper. 

  4. Scoop the batter in two-tablespoonfuls onto your baking sheets. Bake for 10-12 minutes, or until the edges just start to become golden brown. Cool and enjoy! 

Hey guys! Do you have the after-Christmas-blues a little bit? I definitely do. But I’m trying to push through that with more cookies because listen, it’s still winter, and we’re still wearing leggings and big sweaters so it’s all good tbh.

Toffee Cookies 1

And anyways, I was in the grocery store the other day, and they still had a big display of holiday baking items, and so I was browsing that, and saw all kinds of interesting chip-type-things. So like instead of just chocolate chips, there was a bad of s’mores chips with mini marshmallows and graham cracker pieces too (I bought those). And then also there was a weird mix of cookies & cream stuff, and I don’t know exactly what it is yet, but I bought those too. PLUS though, some little toffee chips, further seen below.

Toffee Cookies 2

So here we are- I feel like this is a deconstructed candy bar cookie of some kind. And I know if you watch cooking competition shows, you’re probs saying “DUDE, don’t use the term ‘deconstructed,’ you know better!” But listen, I’m at home, and it is what it is.

And more importantly, these cookies are good man.

Toffee Cookies 6

So basically I made some shortbread dough, and tossed in a bunch of these little crunchy toffee bits. They get all exploded in the oven, and make craggy edges, and it’s very charming and sweet. Oh as a sidenote, if you can’t find these little bits, I’m of the opinion that it’d be kind of awesome to just like chop up a toffee candy bar and go for it that way.

Toffee Cookies 3

So anyways, I dipped these ones in chocolate to add that well, chocolate factor. I went at an angle, and I think they would be super yummy if you even just drizzled chocolate all over the entire cookie too, idk guys, do you.

Toffee Cookies 5

I’m feeling weird today, and this post sounds weird as I read it, but I’m keeping it as is just as a reminder of this weird after-holiday vibe I’m feeling strongly this year. The point is, cookies will bring us all joy no matter what time of the year it is. JOY IT UP GUYS.

Chocolate Dipped Toffee Shortbread

Servings 20 cookies

Ingredients

  • 1 1/2 cups cold butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt
  • 1 cup toffee bits
  • 1 cup chocolate chips, melted

Instructions

  1. Preheat your oven to 325 degrees and line two cookie sheets with parchment paper. 

  2. In a large bowl, beat together the cold butter and powdered sugar until combined. Since the butter is cold, you might need a few more minutes than you are used to for mixing time. Beat in the vanilla extract. 

  3. Add in the flour and salt slowly, beating until the dough forms. It will be slightly crumbly, but should completely combine. Beat in the toffee bits until combined. 

  4. Roll the dough on a lightly floured surface to about 1/4 inch thick. Cut the dough into whatever shapes you like- I did rectangles- and poke holes over the top with a fork. Transfer dough to your prepared cookie sheets. 

  5. Bake for 8-10 minutes or until the edges just start to become lightly golden. Cool on the cookie sheets completely. Dip into the chocolate or drizzle chocolate on top of cookies. Place the cookies on parchment or wax paper to let the chocolate set. Enjoy! 

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