I’m all about showing affection for those I love every day of the year, but I do think that Valentine’s Day deserves a little extra attention. Since I’m alllll about being a little extra, I made a list of delectable vegan desserts to serve your honey on V-Day! Or to serve yourself. Because, self-love, you know?
Well HELLO and welcome back (to me!). I’m so glad I took a little time to reset and just rest after the new year, but taking a break just made me SO much more excited to come back to you with new recipes, roundups, and travel guides! I’m making it a goal this year to incorporate more travel posts into my schedule. I would love to share the places I’ve been with you, just in case you happen to be traveling to them too!
Casa Velas kindly provided our lodging and meals for our stay, but my opinions and thoughts are my own.
Okay y’all, it’s COLD outside. I mean, nose hairs freezing with every sharp inhale kinda cold. Nothing makes me want to stay in and cozy up with a good book and fuzzy blanket more than sub-zero temps. Add some piping hot soup and we’re in business. Because let’s be real, I’m not going outside unless I have to. Here are some comforting soups to warm you up from the inside, out!
I love it when I can make food in record time. The sooner I can eat, the better – for everyone involved. This Spicy Vegan Carrot Potato Soup is quick, easy, and full of veggies in every spoonful! 10/10 recommend topping it off with sriracha.
Some of the links in the post are affiliate links. This means I 100% love the product and want to share it with you. If you click through to buy, I earn a very small portion of the sale!
Perfectly soft vegan ginger cookies that are perfect for frosting, or by themselves! So easy to make and great for the holiday season.
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands who make this space possible!
Well here we are, made it to the other side of Christmas! Whether your style is a large family gathering, small to-do, or anything else in-between, I think it’s true that we all love one thing about this time of year…the FOOD. I really love that there are things specifically reserved for this time of year, like my grandma’s cheeseball recipe, making cutout sugar cookies with my dad, and doing our yearly lasagna for dinner tradition (which is more common than I thought it was!).
One thing that I’ve never gotten into, but kind of wish I had the patience for, is making gingerbread houses! I mean, A Cozy Kitchen made a KILLER one and I’m thinking uhhh, I don’t even have the patience to properly frost a cake more than once a year! But, I do have the patience for vegan ginger cookies that are soft, easy, and SO so perfect for cutting out into little gingerbread men or slathering with vegan frosting. I’m actually not one to spring for the gingerbread, especially since they’re usually rock hard, don’t taste great, and lack a little extra oomph to them. BUT, this version fixes all of those problems. Perfect, easy, and full of oomph!
How to make vegan ginger cookies
One of the BEST things about this recipe is that it doesn’t require fresh ginger! I almost never have it on hand, so I wanted something that would come together with ingredients I always have on hand, but still pack that ginger-y punch.
Make sure to whisk your dry ingredients! This is going to prevent that clumping situation that is NO fun when you get a mouthful of baking soda or too much ginger in one cookie and not enough in another. You know what I’m talking about and it’s NOT fun.
Use good flour! I know this seems kind of like a given, but using good flour is going to give you a more consistent, even result. I also think that when a cookie doesn’t have a ton going on in it, each ingredient is super important. My favorite is Bob’s Red Mill Organic Unbleached All-Purpose Flour for ALL my baking. Hands down, the best!
Watch your bake time! The dough for these vegan ginger cookies is already on the brown side, so they aren’t going to brown up like other cookie doughs. Pull these out before you think they’re totally done, or else you’re going to end up with overdone cookies!
And that’s it! These are actually pretty easy and don’t require anything special to make them, so you could whip them up in time for a party or celebration and let them cool for a bit before packing up and serving. I’ve also topped these with both vanilla or chocolate frosting and they are equally as delicious.
Preheat oven to 350 degrees F. Line 2 rimmed baking sheets or cookie sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Add the olive oil, maple syrup, brown sugar, ground flax seed, and water. Mix together until no flour streaks remain.
Scoop out dough by the tablespoon, placing onto the prepared baking sheets. Space the cookies apart evenly, placing a max of 12 cookies onto each baking sheet.
Bake for 11-13 minutes, until edges look crispy and tops feel firm when touched. Allow to cool slightly before serving.
Notes
These cookies can be stored and kept in a sealed container for up to a week.
Super crunchy vegan matcha granola that is nutty, crispy, and just a little bit of matcha kick!
This post is sponsored by Aiya America Matcha. Thank you for supporting the brands who make this space possible!
We’re in the home stretch! That place in-between ‘crap did I buy all the gifts’ and ‘feeling pretty good about the holiday season but also maybe forgot something’, right? Either way, you’re doing the best, did you know that? (more…)
Hi, I'm Abby and I love all things sweet, with a vegan twist! If you have a craving for rich chocolate cake or love a flaky croissant as much as I do, you're in the right place!
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