In a bowl, whisk together the dry ingredients and set aside.
Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
Stiry in dry ingredients until just combined then add white chocolate chips.
Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!
Notes
Makes 12 cookies.*Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!
In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
Add the vanilla extract, lemon juice and egg. Mix well.
Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the over to 350°F. Line several baking sheets with parchment paper.
Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges of the cookies have set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
Make the Vanilla Cream Filling
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
Assemble the Sandwich Cookies
Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
Enjoy!
Notes
STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.Unbaked cookie dough will keep in the refrigerator for up to 3 days.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!
Share your special creations by tagging us on social media:
sprinkles of your choice (I used Supernatural Sprinkles)
colored sugar
coconut sugar
cinnamon
Instructions
In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Who said you can’t turn holiday traditions into diet-friendly favorites! Celebrate Irish culture with a warming vegan stew and naturally colorful shamrock sugar cookies.
In a large pot, heat the olive oil (or ¼ cup vegetable broth) over medium heat. Add the onion and garlic. Cook and stir for a few minutes, then add the mushrooms. Add a pinch of the sea salt. Cook and stir for a few minutes. Cover and let cook a few more minutes to help them soften up. You can add a small splash of water if needed.
Add the carrots, celery, cabbage, parsnip and potatoes. Add the broth, beer, thyme, maple syrup, and apple butter. Bring to a boil over medium high heat, then reduce the heat to cook, lightly covered, on low for 20 minutes.
To make the dumplings, in a large mixing bowl combine the all-purpose baking flour, baking powder, sea salt and fresh rosemary. Stir well. Add the olive oil and almond milk. Stir well again.
In a small bowl, stir the kuzu or cornstarch with a few tablespoons of cold water to dilute it. Add to the stew and stir until thickened. Add a little more if you want to achieve a thicker stew consistency.
Add the black pepper.
Now add spoonfuls (2 to 3 tablespoons in size) of the dumpling dough all around the pot. Cook, covered, for 15 minutes. The dumplings will rise. Serve hot with Irish soda bread, sourdough bread or gluten-free bread of your choice.Note: If you like fluffier dumplings you can add 1 full teaspoon of the baking powder.
In a large bowl, cream together the butter and maple sugar (or cane sugar).
In a small bowl stir together the flaxseed meal and water. Let sit for 5 or 10 minutes, until it has thickened up a bit.
Add the flaxseed meal mixture and pumpkin puree to the butter-sugar mixture. Stir well. Add the vanilla and stir again.
Sift together the flour, baking soda and sea salt. Add this to the butter-sugar mixture. Mix well, until you have a uniform cookie dough. Gather into a ball and wrap in wax paper. Refrigerate overnight.
Make the colored sugar: Mix together the raw cane sugar with the food coloring until it’s uniform in color. Let it sit overnight, uncovered, to let it dry out overnight. You can even spread it out on a piece of parchment paper to help it get really dry.
The next day, unwrap the chilled dough. Depending how thick the dough shape is, you can cut it half to make two flatter disks of dough. Place it on a floured board. Using a rolling pin, roll it out to about 1/8-inch thickness.
Preheat the oven to 350 degrees F. Lightly dust a baking sheet with a little flour.
Lightly dip the shamrock cookie cutter in flour, then press it into the dough to cut out shamrock shapes. Fit in as many shapes as you can over the dough’s surface. Then carefully pick them up using a spatula to place them onto the prepared baking sheet. Repeat with the remaining dough, spacing them out an inch or so apart.
Sprinkle each shamrock cookie evenly with some of the green-colored sugar.*Note: You can make other cookie shapes and use different colored sugar, depending on the holiday. For example, you can make heart-shaped cookies topped with red sugar for Valentine’s Day.
Bake for 7 to 8 minutes, checking them closely after 7 minutes. Lift one cookie with a spatula to check the bottom. If lightly browned and the edges are light brown, remove the baking sheet from the oven.
Transfer the cookies to a cooling rack to cool completely. The cookies will crisp up more as they cool. Once completely cool, serve the cookies or store in a cookie tin or glass container, loosely covered. The cookies will keep up to a week.
Notes
Using the raw cane sugar will make the cookies crispier.
Two eggs can be used in place of the flax egg and pumpkin puree.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.
BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!
Ingredients
Shortbread Cookie:
1 Cup Butter
1/2 Cup Powdered Sugar
1/4 Cup Maple Syrup
1 Teaspoon Vanilla
2 1/4 Cup Flour
Salt
Caramel Layer:
2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
1 Tablespoon Milk
Chocolate Layer:
1 Cup Chocolate Chips
1 Teaspoon Coconut Oil
Method
A. To make the Shortbread Cookies:
Preheat oven to 350 degrees F.
In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
Add flour and salt and mix until a dough forms.
Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
Move cookies to cooling rack.
B. To make the Caramel Layer:
Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
Microwave in 20 second intervals, stirring after each time, until they are completely melted.
Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.
C. To make the Chocolate Layer:
While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.
D. Once cookies are complete, ENJOY!
Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon
