Vera’s Lemon Cookies
I love Maggiano’s restaurant chain. I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you. This is a copycat recipe of their Lemon Cookies.
3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)
Graham Cracker Pie Crust. As I always say in my videos, this recipe is a smidgeon healthier than most. That’s because I used my own Homemade Graham Crackers. Just replace the molasses with honey to get that lighter color.
1 ½ cups finely crushed graham crackers (See link above for my recipe)
1/3 cup butter, melted (I prefer the vegan buttery sticks)
1-3 tablespoons all-natural sweetener (depends how sweet you like it)
9-inch pie plate
Healthier Chocolate Brownies
These brownies are very good and less bad for you. They do have a slight coconut flavor from the coconut oil. But you can substitute another oil in place if you if don’t like the taste of coconut. I would recommend using an avocado oil.
• 1 cup and a separate bowl with 1/2 cup dark chocolate chips or bittersweet chocolate chips
• 1/4 cup + 2 tablespoons coconut oil
• 1 cup vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (also known as palm sugar or coconut/palm sugar)
• 3/4 cup oat flour just blend regular oats in your blender
Optional: I topped my brownies with a small scoop of Halo Top chocolate ice cream. Halo Top is a low sugar, low calorie, high protein ice cream. https://www.halotop.com
Chocolate Fudge Cookies
Wanna impress someone bigly? Make them these cookies. This recipe uses 3 different kinds of chocolate and they taste great.
Makes 3 to 3 1/2 dozen so you will have enough for a lot of people
1 1/2 cups whole wheat pastry flour (all purpose can also be used)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2 ounce pieces
1 1/2 cups tightly packed brown sugar
12 tablespoons unsalted butter (I used Earth Balance Vegan Buttery Sticks)
1 teaspoon pure vanilla extract
I used a medium size cookie scoop and these cookies came out huge.
What makes a cookie clean eating? The ingredients must be unprocessed. If you would like to know more about clean eating, check out the link in the menu above. As I’ve said numerous times, clean eating is NOT a low cal , low sugar, or low fat diet. It’s a healthier way of eating. With that said, these cookies are so good and perfect as long as they are consumed in moderation and as part of a healthy diet.
1 cup Earth Balance Vegan Buttery sticks, softened (any brand of your choice can be used, I just like this brand)
3/4 cup organic brown sugar
(Make your own by combining 1 cup or organic cane juice sugar with 1-3 teaspoon organic blackstrap molasses)
1/2 cup organic cane juice sugar
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoon ground cinnamon
2 large eggs
(If you want to make this vegan, try using Ener-G Egg Replacer. I’ve used it and it works well)
1 teaspoon vanilla extract
2-3⁄4 cups whole wheat pastry flour
(I use Bob’s Red Mill brand)
2 cups Bittersweet Chocolate Baking Chips
1/2 cup semi-sweet chocolate (should be at least 50% cacao)
1 teaspoon avocado oil or oil of your choice
Directions in video above
UPDATE: Hey guys! Check this out. I found an app called Yoshirt that makes apparel from photos. This is my Cinnamon Chocolate Chip Cookie tank top.
It was a snowing like mad and a great day to get some baking done. Just by switching a few ingredients around, I made these clean eating.
2 tbs coconut oil
1/3 cup chocolate chips
1/2 cup cacao powder
3/4 to 1 cup coconut palm sugar
3/4 cup whole wheat pastry flour
1 cup plain Greek yogurt (room temp.)
1 tsp vanilla extract
1/3 cup mini chocolate chips