S'mores Cookies for a cause

My husband and I are trying to adopt a baby and need as much help as we can get funding this crazy expensive endevor. We set up a webstore called  Sibling For Ambrose where we sell homemade dog biscuits, necklaces and pins that all have one thing in common, our dog-son Ambrose. While these cookies are not on the site, I had a special request to make them in exchange for a donation and I jumped at the chance. If you have a second, please read our story and check out our webstore!

One Year Ago Today Chocolate Avocado Smoothie
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Ooey, gooey chocolate studded cookies with chunks of graham crackers, dark and semi sweet chocolate and melted marshmallow.

S'mores Cookies
yields 2 dozen
1/4 cup water
2 tbl ground flax seeds
1 cup vegan butter
3/4 cup organic light brown sugar
3/4 cup organic cane sugar
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 cup roughly crushed graham crackers
1 tsp baking soda
1 tsp salt
1 cup miniature semi-sweet chocolate chips
1 cup vegan marshmallows, such as Dandies, cut into 4ths
1 dark chocolate bar, broken into squares

Preheat the oven to 350.
Combine the water and flax and chill for 10 minutes.
Cream the butter, sugars, vanilla and cinnamon until light and fluffy. Add the flax mixture and combine.
Add the flour, crushed grahams, baking soda, salt and mini chocolate chips. Mix to combine.
Scoop out balls of dough 2" apart on a greased baking sheet. Press down on each cookie very slightly to flatten. Bake for 10 minutes then add marshmallows and chocolate bar pieces over the top.
Return back to the oven and cook 2-3 minutes mores.

Chocolate Sandwich Cookies

Any tiny pop-in-your-mouth dessert is going to be a labor of love as you carefully craft each individual piece to look as cute and delicate as the last. These little sandwich cookies look even more adorable with fluted edges, but a regular circle cookie cutter will do just fine. If you're not a vanilla cream filling, use this as an opportunity to flavor it with any number of extracts; peppermint, almond, coffee or orange.

Chocolate Sandwich Cookies
1 cup organic cane sugar
2/3 cup cocoa powder
1/2 cup earth balance vegan butter
2 tbl water
1 tsp vanilla
1 1/2 tsp ener-g egg replacer
3/4 cup all-purpose flour
1/8 tsp salt

Cream together the sugar, cocoa powder, butter, water, vanilla and egg replacer until smooth and fluffy. Add the flour and salt and mix to combine.
Shape into a disc and wrap in plastic. Chill for 1 hour.
Roll out the dough  into a thin sheet, stamp out circles and place on a parchment lined baking sheet. Once all of the dough is done, chill the cookies one last time for 30 minutes.
Preheat the oven to 350.
Bake for 8 minutes and let cool completely before filling.

cream filling:
1/4 cup earth balance vegan butter
1/4 cup shortening
1 1/2 cup organic powdered sugar
1 tsp vanilla extract

Cream together the butter and shortening until fluffy. Add the powdered sugar and vanilla and whip until light and smooth.

Quick and Easy Coconut Macaroons

This coconut macaroons require very little effort to put together but have huge flavor. Dipping the bottoms in chocolate is of course optional, but why wouldn't you?

Coconut Macaroons
makes 12 small macaroons
1 cup oat milk
1/4 cup organic cane sugar
1/4 tsp sea salt
3 tbl ap flour
1 tsp vanilla
1/2 tsp coconut extract (optional)
2 cups sweetened shredded coconut
4 oz bittersweet chocolate chunks

Preheat the oven to 350.
In a small pot combine the milk, sugar and sea salt. Bring to a boil and slowly add the flour while whisking. Whisk over medium high heat for 2-3 minutes until smooth, thick and pudding-like. Remove from the heat and add the extracts and coconut. Stir to combine. Use a small ice cream scoop to scoop out 12 balls on a baking sheet.
Bake for 25 minutes or until slightly firm and golden brown. Cool and dip the bottoms in melted chocolate.

Cinnamon Palmiers

Mini elephant ears! Cinnamon and sugar! Fancy sounding cookies made in less than 20 minutes with little to no effort!...!!! These little bite cookies would be great served with tea or chai.

Crisp, buttery puff elephant ears coated in cinnamon and sugar.



Palmiers
makes 24
1 cup organic cane sugar
2 tbl cinnamon
1/4 tsp sea salt
1 pkg-vegan puff pastry, 2 sheets thawed (pepperidge farms)

Preheat the oven to 425. Line a baking sheet with parchment paper.
Combine the sugar, cinnamon and salt.
Spread 1/4 cup of the sugar mixture onto a counter top. Unfold one puff sheet and cover the top with another 1/4 cup of sugar. Use a rolling pin to roll the pastry out thinner and press the sugar into it.
Fold each side in 1/4 of the way. Then fold each side over again to the middle. Finish by folding one side over on the other. Slice into 1/2" cookies and lay on a baking sheet.
Repeat with the other pastry sheet and remaining 1/2 cup cinnamon sugar mixture.
Bake for 8 minutes then flip each cookie over and bake 8 minutes more until the sugar has caramelized and the cookies are golden brown and crispy.

Lacy Coconut Crisps

These cookies are pretty to look at, delicious to eat and incredibly fast and easy to make. They are unlike a standard cookie in that they get very thin and crisp and are almost transparent. These crisps are a nice change of pace and would add a fancy gourmet flare to any gift basket for Valentines day or someone special.

Thin, buttery and crisp coconut cookies drizzled with smooth bittersweet chocolate.

Lacy Coconut Crisps
makes 14 crisps
1 1/2 cup organic light brown sugar
1/2 cup earth balance vegan butter, melted
1/2 cup ap flour
1/4 tsp fleur de sel (or sea salt)
1 tsp vanilla extract
1 cup sweetened shredded coconut
1/4 cup bittersweet or semi sweet chocolate chunks, melted

Preheat the oven to 375. Line 2 baking sheets with parchment or wax paper.
Combine all of the ingredients except the chocolate and mix until well combined.
Scoop small balls of dough spaced 2 inches apart on the baking sheets. I suggest only putting 6-7 scoops on each sheet because these cookies need a lot of room to spread and thin out.
Press down slightly on each ball and bake for 9 minutes.
Let cool completely on the parchment.
Drizzle the melted chocolate over the tops and set at room temperature to cool or pop in the fridge for a couple minutes to allow the chocolate to set up.