Gluten Free, Vegan Cream Cheese Cookie Dough Oatmeal Brownies

These could be great for a healthy little snack, or dessert. I'm working on my gluten free baking outside of cookie dough, so bear with me. These are pretty good, although I might make some changes next time. Or maybe even try mint extract!

Ingredients:
2 cups gluten free flour blend (Bob's Red Mill has a good one)
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup sugar
2/3 cup cocoa powder
3 Tbsp gluten free cookie dough (I used Snickerdoodle, you can use the reg GF Chocolate Chip would work great too)
2/3 cup oil or Earth Balance
2-3 tsp vanilla
1/2 cup GF quick cook oats
1 cup almond or soy milk
 2 Tbsp vegan cream cheese

Directions:
Preheat oven to 350 F
Combine all the dry ingredients in your mixing bowl (flour, powders, salt sugar, cocoa).
Then add the cookie dough, oil vanilla, and milk.
Pour the oats in at the end and mix to combine.
Grease a 9x9 inch brownie pan and pour the batter in.
Put tsp size drops of cream cheese around different parts of the brownie batter. You can leave in clumps for now. Throw it in the oven and wait 5 minutes.
Open the oven and using a knife, cut through the cream cheese into the batter to swirl it around. Kind of marbling the dough. Bake for another 20-30 minutes until knife comes out clean.
Let FULLY cool before trying to cut and dish.
Serve with vegan coconut milk ice cream if you're feeling snazzy! I am!!

If you have questions just email me info@eatpastry.com :)

Gluten Free Vegan Coconut-Cardamom-Cookie Dough Muffins

WOW! These are DEEElicious!
 Yields 12 muffins and took me no time to make.

Ingredients:

2 Cups Gluten Free Flour Blend (like Bob's Red Mill)
1/2 Cup Earth Balance
1 Cup Sugar
3 tsp Baking Powder
2 tsp Vanilla Extract
pinch of salt
1/4 tsp Cardamom
1/4 Cup Coconut Flakes
2 Tbsp EatPastry GF cookie dough (I used Sugar Momma)
1 Cup Almond Milk

Pre-heat oven to 350 F.
In a mixer, blend the Earth Balance and Sugar.
Then add the rest of the ingredients pouring in the milk as it mixes. Once incorporated pour into muffin tins (lined with muffin cups).
Bake at 350 for about 20 min or until knife comes out clean.
I topped mine with Chocoholic cookie crumbs which were not gluten free. You don't have to do that!
Enjoy !!!

Vegan Cookie Dough French Toast

French Toast is one of my all time favorite things. For breakfast, for a snack, brunch, dinner, WHATEVER. I don't discriminate. This recipe is amazing, because I've combined two of my favorite things: cookie dough and french toast! Enjoy!

Ingredients:
2 Tbsp chocolate chip cookie dough (preferably without the chips ;)
3/4 cup milk
2 Tbsp flour
Any bread of your choice

(this is enough for 2 pieces of toast, if you are making more just up the recipe :)

How-to:
Heat a pan on low-medium heat.
In a separate saucepan combine cookie dough, milk, and flour. Heat on a medium heat and stir constantly over heat until combine. If it is really thick, just add some more milk off the heat and stir until combine.
Take the toast and coat it in the cookie dough/milk/flour mixture.
Add a little oil to coat the pre-heated saucepan, and cook the toast for a few minutes on each side until light brown.
Cover in syrup, and whatever else you like. Delicious!

Cookie Dough Frosting

One word, YUM.

Ingredients:

1/4-1/2 cup cookie dough (I used our chocolate chip)
1 lb (bag) of confectioners sugar
1/4 cup earth balance, not the whipped version
3 tsp vanilla extract
about 1/4 or more of milk (we used soymilk)

*you can also add a tsp of any other extract flavor you like, i.e. coconut, lemon, whatever!

Put everything in your mixer/KichenAid if you have (or you can use electric hand held beaters).
Start out mixing slowly so everything doesn't fly out of the bowl. Then you can speed it up and cream until combined. You may need to add a little more milk at a time to reach desired consistency, but be sure not to add to much. I add just a tablespoon at a time until it's nice and thick and yummy.

Vegan Blueberry Black Cherry Waffles

These waffles are so delicious they don't even need butter or maple syrup, but of course you can use them if you like :)
And it only took me 10 minutes to make the batter! Very simple, and 100% awesome.

Ingredients:
2 cups flour
3 tsp baking soda
1/8 cup sugar
1/2 sea salt
2 tsp vanilla extract
1/2 cup oil
1 1/4 cup milk (rice, soy, or almond, etc)
*optional 1 heaping Tbsp of nut butter (I used peanut butter for this one)
2 heaping Tbsp any flavor cookie dough (I used gluten free Sugar Momma)
1/4 cup frozen blueberries
1/4 cup frozen black cherries (our are Whole Foods brand)

Heat your waffle iron.
Mix all the dry ingredients together (flour, baking soda, sugar, salt). Then add all the wet ingredients to the dry leaving the berries for last. Once it's all combined, add the berries and then cook on your waffle iron!

Vegan Snickerdoodle Waffles

These are so warm and delicious. I want to marry them and live happily ever after in a log cabin, with lots of maple syrup everywhere!

Ingredients:
2 Cups Flour
3 tsp baking powder
2 Tbsp granulated sugar
pinch of sea salt
1/2 cup veggie oil
1 1/2  tsp vanilla extract
1/4 cup EP gluten free Snickerdoodle cookie dough
1 Tbsp cashew butter (you can also use peanut butter or almond butter or omit it completely, it's not necessary, I just like the added nutty flavor)
1 1/4 cup milk (rice, almond, soy, whatever you like)

 Earth Balance and Maple Syrup for eating
 and you need a waffle maker of course

Directions:
1. Plug your waffle iron in.
2. Measure cookie dough and cashew butter and put aside at room temp. They can be in the same bowl.
3. In a large bowl combine all dry ingredients: flour, baking powder, sugar, and sea salt.
4. Measure oil, vanilla, and milk in a separate bowl.
5. Pour the oil/milk mixture into the dry ingredients and stir. Then add the cookie dough/cashew butter mixture and continue to stir until combine.
6. Cook according to directions on your waffle iron.
7. Top with maple syrup, Earth Balance, powdered sugar and whatever you like before you devour!!

Enjoy :)

Gluten Free Chocolate Chip Cookie Dough PANCAKES!

These are really delicious! Not overly sweet either, except of course the frosting :P
I used lemon zest for an added dimension of flavor, but you do not have to add that. Happy cooking!

Ingredients:
2 cups Gluten Free All Purpose Flour (Bob's Red Mill and King Arthur Flour both make one)
3 tsp baking powder
3 tsp granulated sugar/evaporated cane juice
1/4 cup EatPastry gluten free chocolate chip cookie dough
1/3 cup veggie oil
1 tsp vanilla extract
1 1/8 cup milk (rice, soy, whatever)
zest of 1 lemon
*optional, add 1/4 cup chocolate chips

Frosting:
1 cup confectioners sugar
2 Tbsp Earth Balance
1 tsp vanilla
about 1/8 cup milk (I used rice) 
vegan green food coloring

Directions:
Measure 1/4 cup cookie dough and set aside to come to room temperature. 
In a large bowl mix the dry ingredients with a wooden spoon (flour, baking powder, sugar). In a separate smaller bowl mix the veggie oil, vanilla, milk, and lemon zest.
Mix the wet mixture into the dry til incorporated. Then add the cookie dough and continue to mix until batter has formed. If you like, stir in additional chocolate chips.
Cook over a medium-low heat in a greased frying pan.  Flip after 4 minutes on each side for silver dollar size pancakes. 

Frosting:
In a mixer (or using beaters) mix all ingredients together, adding the milk as you mix/beat. If you need more milk just add gradually until you reach your desired consistency.

Vegan Sheppard's Pie

This recipe is very simple and takes no longer than 40 minutes from start to finish.

What you'll need:

5 potatoes (yukon gold or red)
2 Tbsp vegan sour cream
1 Tbsp Earth Balance Buttery Spread (we use the soy free)
1 1/2 cups of frozen corn kernels
(if you do not want corn you can use peas and carrots)
either 1 package of cubed tofu OR 1 cup of ground seitan OR 1 can of pinto beans
Sea Salt
Pepper
*optional: vegan cheese, like Teese cheddar!
also, if you can't find ground seitan you can also chop it up finely yourself. I've had to do this many times.

Directions:
Boil the potatoes.
Drain and put in large bowl or mixer and beat with sour cream, earth balance, salt and pepper.
Pre heat oven to 350 F.
Lay the tofu cubes, seitan, or beans in the bottom of a pie dish or cast iron pan. Top with the corn or peas and carrots (or both!). If you chose to use cheese, add that now on top of the corn. Then top it with the mashed potatoes to form a smooth top layer.
Bake for about 20 minutes, YUMMY!!!

Vegan Calzone

This recipe starts with a whole lot of YUM.

Ingredients:

Pizza Dough (you could make your own OR purchase pre-made dough from Whole Foods Market, they have whole wheat, regular, and multi-grain now!)
If you want to make your own, and don't have the time to let it sit and rise for hours here is how to do so:
3 cups Flour
1 package of active dry yeast (.25 oz)
2 Tbsp olive oil
1 tsp sea salt
1 Tbsp sugar
1 cup warm water *should be able to stick your finger in it without burning yourself

Combine flour, sugar, salt into a large bowl.  Add the olive oil and warm water and combine with your hands until dough forms. Set aside in a warm spot covered with a moist towel while you prepare the calzone filling. The yeast will become active while it sits.

Calzone Filling (yum continued)
2 Field Roast Sausages, cut into bite size pieces - we used their Apple Sage but they also have an Italian and Chipotle
Olive Oil for sauteing 
1/2 package Teese, grated - made by Chicago Vegan Foods
1/2 cup tomato paste
1 1/2 cups tomato sauce
4 cloves fresh garlic, chopped or minced
12 mushrooms (button or whatever you like), roughly chopped
1 onion, chopped
2 tsp dried oregano
fresh chopped basil (up to you how much, we used 6 leaves or so)

In a saucepan sautee the garlic, onion, mushrooms, and "sausage" in olive oil until onion is soft. Use a medium to low heat.
In a separate bowl combine the tomato paste, tomato sauce, oregano, and basil.
Once the onion/mushroom/sausage mixture is cooked mix into the pasta sauce mixture. Set aside.
Roll out the pizza dough on a floured surface. Cut in half for 2 calzones.
Split the filling between each piece of dough. Top with grated Teese.
(This would be a good time to pre-heat over to 375 F)
Then fold the dough over itself so that it encases the filling. Use a fork to press down the edges, and then press lightly on the filling to evenly distribute throughout the calzone.
After pressing down the edges with a fork, fold the dough over itself all around the edges (as if you were making a pie crust) to seal the calzone even more. The calzone should resemble a half moon shape to some degree.
Transfer to a baking sheet and make 3 large slits on the top of each calzone. Bake for about 20-30 minutes. Remove from oven and let cool for at least 7 minutes before cutting into :)
P.S. we topped ours with extra shredded Teese

Rice Crispy Center Chocolate Chip Cookie

This is REALLY easy.
You must obviously have, our cookie dough! We used the regular Chocolate Chip, but you can use whatever you want.
You also have to have Rice Crispy treats of some sort. We really like Chicago Vegan Foods recipe for 'Super Crisp Rice Treats' which can be found here. They are really really good.

I already had Sweet & Sara rice crispy treats handy so for me, these cookies were no work at all.

I just cut up little squares and wrapped our chocolate chip cookie dough around each one, kind of like you are rolling it into a little ball between your palms. Then I baked it at 350 F for about 8 minutes (I wanted the cookie dough to be underbaked, and gooey, mmmm).

So if you fancy something crunchy, and ooey gooey all in one this is a must try combo for you!!

Happy Baking :)

Gluten Free Vegan 'Cinnamon Roll' Cookies

What you'll need:

An oven (pre-heated to 350 F)
Baking sheet pan
Tub of our Gluten Free Snickerdoodle cookie dough
1 Tbsp brown sugar
1 Tbsp cashew butter
1 Tbsp chopped chocolate or chocolate bark (in other words, chocolate with nuts)
Flour for rolling

Icing (if you like)
Powdered sugar (about 4 Tbsp or so)
1-2 tsp milk of your choice (rice, hempt, soy, almond, etc)
a wee bit of vanilla extract

Directions:
1. Pre-heat oven to 350 F.
2. Mix brown sugar and cashew butter in a small bowl and set aside.
3.  Chop chocolate and set aside.
4. Roll some snickerdoodle dough on on a heavily floured surface. Make sure the cookie dough is very cold before doing so - you could even throw it in the freezer for 1/2 hour beforehand.
5. With a spoon coat the cookie dough with the sugar/cashew butter mixture. Then top with chocolate.
6. Roll the dough length-wise and then slice into individual cookies. Place on a parchment lined sheet pan and bake for 10 minutes or until cookies are lightly browned.
7. Let cool on sheet pan and then remove and DEVOUR ...or...top with icing. For that just mix 4 Tbsp of the powdered sugar in with 2 tsp milk and a drop of vanilla extract. You can add more sugar or more milk depending on how thick you want it. Drizzle the mixture on top.
They might not look super pretty but they taste amazing!

 

Cookie Dough Cupcakes

 These cupcakes are SUPER moist and delicious! For reals. We used peanut butter cookie dough but you can substitute any flavor cookie dough you like. It would even be delicious with traditional chocolate chip!

Ingredients

Cupcake Batter:
1 1/4 cup sugar
2 tsp vanilla extract
1/2 cup Earth Balance
2 cups all purpose flour
3 tsp baking powder
1/8 tsp salt
3 heaping Tablespoons of EatPastry Peanut Butter Choc Chip Cookie Dough (or whatever flavor you want)
1 1/8 cup milk (rice milk, soy milk, hemp milk, whatever!)
1/2 cup chocolate chips

Frosting:
2 cups confectioners sugar
1 Tablespoon peanut butter
1 tsp vanilla extract
1 Tablespoon EatPastry Peanut Butter Choc Chip Cookie Dough

Directions:
Pre-heat oven to 350 F.
In mixing bowl beat sugar, vanilla, and Earth Balance until creamy.
Add the cookie dough to the mixture and continue to beat until combined. 
In separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the mixing bowl (butter/sugar mixture) with the milk and mix to combine. Stir in chocolate chips.
You may need to stop and scrape the bowl to make sure the sugar/butter gets incorporated.

Scoop out into muffin tins with baking cups and bake for about 20 minutes until a knife inserted in center comes out clean. Do not overbake or they won't be as moist.
 Let cool and make frosting!

In a mixer combine all ingredients and beat until combine. Refrigerate to get firm before frosting the cupcakes :)

Blackberry "Pie" Cookies

This is so simple to make and really tastes like pie...but popable!! Dangerous, just sayin.

Ingredients:

About 1/2 tub of any flavor of our cookie dough (I have used Gluten Free Sugar Momma and Chocolate Chip for this recipe, pictured is GF Sugar Momma)
Frozen blackberries (one per cookie)
Flour (either regular wheat or gluten free, whatever you have)
Optional: Square or shaped cookie cutter

Directions:
Preheat oven to 350 F.
Place frozen blackberries in a medium sized bowl and toss with flour, enough to coat them. 
Use flour to roll out the cookie dough into little rounds (each round will be a cookie). Make sure the surface is coated in flour enough that the cookies do not stick.
Place one frozen blackberry in each round.
Option 1: Now roll more cookie dough to place over the blackberries. You can use a cookie cutter to cut over the blackberry which will seal it inside the dough.
Option 2: If you do not have a cookie cutter or prefer round cookies, just roll the excess cookie dough around the blackberry into a ball coating your hands in flour as needed.
Bake these little guys for about 10-12 minutes depending on the strength of your oven. They should be light brown when you remove them.
Let cool for at least 5 minutes before you pop them into your mouth. Mmmmmmm, pie.....

Chocoholic Pancakes

So we froze some of our 'chocoholic cookie dough muffin' batter, and decided we were hungry for chocolate pancakes this morning, and we lucked out! These turned out perfect!

Here is what you'll need for this decadent chocolatey breakfast. Mmmm...

Ingredients


Pancakes batter:
2 C Flour
1/8 C cocoa powder
3 tsp baking powder
1/2 C sugar (you can use granulated or brown, whatever you have/want)
1 tsp salt
1/2 C oil or melted Earth Balance
1 C milk (almond or coconut)
1/2 mashed banana 
1 tsp vanilla extract
1/4 cup softened/room temp EatPastry Chocoholic cookie dough

Chocolate Cookie Dough Syrup:
1/4 cup softened (room temp) Chocoholic cookie dough
3/4-1 cup agave or maple syrup

Directions

1. Heat a pan or skillet on low for pancakes (lightly grease as needed).
2. Mix all the dry ingredients in a large bowl (flour, cocoa powder, baking powder, sugar, and salt).
3. Mix all the wet ingredients in a separate bowl (oil, milk, banana, vanilla, and cookie dough).
4. Add the wet mixture to the dry mixture and stir with a wooden spoon or spatula until fully incorporated.
5. Cook on skillet as you would any pancakes at medium heat, flipping when you see little bubbles form on top. 
6. Top with cookie dough syrup and devour!! (for the syrup, just combine the cookie dough and agave or maple syrup until combined, so so so good).

Cookie Dough Oatmeal (!?!!!!) That's right.

This is such a simple recipe and it is an amazingly delicious way to eat your oatmeal when you're feeling a little frisky or if you're looking for a healthier dessert!

Ingredients:

For the Oatmeal
1/2 Cup Oatmeal (I used old fashioned oats but I'm sure you can substitute quick oats if that's what you have)
1 Cup Water
2 heaping Tbsp of cookie dough (for this recipe I used Gluten Free Snickerdoodle, but it would be so good with any flavor...regular Chocolate Chip is on my list to try next)

Toppings
Whatever you want! I used:
1 Tbsp. Chopped peanuts
1 tsp Brown Sugar
A few chocolate chunks

Directions:
Put oats and water in a medium sized pot.
Heat on medium until it boils.
Once boiling turn down the heat to 3-4 and stir in cookie dough.
Lower to low and incorporate until desired thickness has been reached (it only took mine 5 min to cook!)
Pour in a bowl and top with your favorite things and eat! You'll be happy you tried this...it's so yummy and fulfilling

Gluten Free Chocolate Chip, Cream Cheese and Strawberry Jam Roulade Cookies

Yummy yum yums right here. So so good. It's sweet and savory and delicious.

what you'll need:
gluten free flour for rolling so dough doesn't stick
EatPastry Gluten Free Chocolate Chip cookie dough
Vegan Cream Cheese (we used Follow Your Heart)
Strawberry Jam (or whatever flavor is your fav...we used Whole Foods brand organic strawberry)

Preheat oven to 350 F.
Lightly dust a surface area with flour.
Take cookie dough and roll out into a long rectangular shape.
Use a butter knife to coat the dough with cream cheese.
Then slather on the jam.
Roll the dough into a roulade (as pictured below).
Then slice individual pieces to make the cookies.
Bake at 350 F for about 10 minutes and let cool on baking sheet.
Remove and be very happy :-)

P.S. you can do this with our non-gluten free cookie dough too. The flavor is up to you! Chocoholic Raspberry? Um, yeah.

Vegan (of course) Chocoholic Cookie Dough Muffins

These make us drool and they're good any time of day! I know from experience. 

Ingredients:
2 C Flour
1/8 C cocoa powder
3 tsp baking powder
1/2 C sugar (you can use granulated or brown, whatever you have/want)
1 tsp salt
1/2 C oil or melted Earth Balance
1 C milk (almond or coconut)
1/2 mashed banana 
1 tsp vanilla extract
1/4 cup softened/room temp EatPastry Chocoholic cookie dough

1. Preheat oven to 350 F.
2. Mix all the dry ingredients in a large bowl (flour, cocoa powder, baking powder, sugar, and salt).
3. Mix all the wet ingredients in a separate bowl (oil, milk, banana, vanilla, and cookie dough).
4. Add the wet mixture to the dry mixture and stir with a wooden spoon or spatula until fully incorporated.
5. Grease your muffin pan, and add about 3 Tbsp of batter per muffin mold.
6. Bake at 350 F for about 20 minutes or until toothpick comes out clean.

Heart Pancakes for Every Occasion

Have you ever wanted to make a pancake with our cookie dough? If you've tried, you may have found it's hard to flip it, so we mixed equal parts cookie dough to pancake batter and they turned out wonderfully!  This recipe is simple simple simple and really really delicious!!!
Seriously, these things are so good they're addicting (kinda like our cookie dough) :)
We used the same batter from our pancake recipe, but halved with cookie dough. You can use any flavor you want, pictured is gluten free chocolate chip.

Ingredients:
-Pancakes
2 C All Purpose Flour
3 tsp baking powder
2 Tbsp sugar
pinch salt
1/4 C melted Earth Balance
2 tsp vanilla extract
1 1/2 C almond milk (or any milk alternative)
Cookie Dough
colored sugar for decoration if you fancy

Directions:
Heat a pan or skillet on low for pancakes (lightly grease as needed).
Combine all dry ingredients in a large bowl (flour, baking powder, sugar, salt).
Combine all wet ingredients in a small bowl (earth balance, vanilla, milk).
Slowly combine wet into dry mix until fully incorporated. You can use a wooden spoon or whisk.
Mix equal parts cookie dough with equal parts pancake batter.

Cook on skillet as you would any pancakes, flipping when you see little bubbles form on top. Flipping can be a little difficult, so make sure the pan is oiled well enough that it doesn't stick so that the pancake doesn't fall apart when you try to flip it.


DEVOUR!

Pancakes with Cookie Dough Syrup

No description needed. Out of this world, sure to please anyone any time of day!

Ingredients:
-Pancakes
2 C All Purpose Flour
3 tsp baking powder
2 Tbsp sugar
pinch salt
1/4 C melted Earth Balance
2 tsp vanilla extract
1 1/2 C almond milk (or any milk alternative)

-Cookie Dough Syrup
 1-2 Tbsp cookie dough, melted in microwave for 10 seconds (we used chocolate chip but you can use any flavor you fancy!)
1/4 C maple syrup or agave nectar

Directions:
Heat a pan or skillet on low for pancakes (lightly grease as needed).
Combine all dry ingredients in a large bowl (flour, baking powder, sugar, salt).
Combine all wet ingredients in a small bowl (earth balance, vanilla, milk).
Slowly combine wet into dry mix until fully incorporated. You can use a wooden spoon or whisk.

Cook on skillet as you would any pancakes, flipping when you see little bubbles form on top. Be sure to cook at a low heat. I'm always tempted to crank it because I want to eat them right away, but they cook much better when cooked slowly.

Chocolate Brownie Cake

This cake is crazy good, and it's made with our chocoholic cookie dough!!

Recipe

Ingredients:
2 C Flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp finely ground sea salt
a little over 1/2 C cocoa powder
1/4 C Chocoholic cookie dough, melted in the microwave for 15 sec
3/4 C melted Earth Balance
1 C granulated sugar
1 1/2 C milk (almond or coconut)

Directions:
Pre-heat oven to 350 F.
Have a 8" round or square baking pan handy. I didn't flour or oil mine, but it was non-stick.
Combine all dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and cocoa powder).
In a separate bowl combine cookie dough, earth balance, and sugar.
Add milk to the wet cookie dough combination.
Slowly add the wet combo to the dry mix and stir with wooden spoon until combined.
Put in square or round baking pan and bake for 45 min or until knife comes out clean.
Let cool and slice it up! It is SO GOOD and chocolatey!!