For Thanksgiving weekend, I wanted to make something special. I hadn’t ever made a cheesecake before so I thought I’d try it out. I wondered about the crust for a long time before deciding to make it a ginger cookie, which turned out great. I was nervous making this for a special dinner and the amount of question marks I wrote on the first draft recipe also put me a little on edge. In the end, the cakes turned out and everyone seemed to like them.
|Ginger Bottom Mini Pumpkin Cheesecakes Makes 12 Cupcakes
½ recipe of Gingerbread Cookies
(8 oz) pack of vegan cream cheese
½ cup, ¼ cup white sugar
1 t vanilla
½ cup silken tofu, blended in a food processor
1.5 t arrowroot powder, or cornstarch, sifted
1 cup pumpkin puree
1 t cinnamon
1 pinch cloves, ginger and nutmeg
- Prepare gingerbread cookies, and roll to ¾ inch balls. Flatten slightly and bake for 7 minute. When cooled, place into the bottom of a lined cupcake pan. (I also made smaller ginger cookies to put on the top. About ½ inch balls, baked for 5 minutes. You might need more or less time depending on the size. The cookies are done when they start to crack on the top.)
- Preheat the oven to 350 C.
- Using an electric mixer, combine the cream cheese, ½ a cup of sugar, vanilla, silken tofu and arrowroot powder.
- Remove 1 ½ cup of the mixture and blend in the rest of the sugar, pumpkin and spices.
- Scoop 1 ½ TBSP (or 1 purple cookie scoop) into each cupcake liner and swirl with a knife (or chopstick ! :D)
- Bake for 30-35 minutes
*I made 1.5 times this recipe and there was about ½ a batch left. I used a 6 inch springform cake pan lined with ginger cookies for the rest of the batter. I baked it for 55 minutes and let it sit in the fridge overnight. It came out very very good.
From Vegan with a Vengeance and these are great cookies when you can’t decide if you should make oatmeal or peanut butter. They taste better with rolled oats but if you only have quick oats they turn out fine. These remind me of generic cookies you get at a bake sale or when you give blood… 🙂
Big Gigantoid Crunchy Peanut Butter Oatmeal Cookie
2 cups flour
2 cups oats
2 tsp baking powder
1 tsp salt
3/4 cup canola oil
3/4 cup peanut butter
1 cup sugar
1 cup brown sugar
1/2 cup rice milk
2 tsp vanilla
Preheat oven to 350F and lightly grease two cookie sheets.
Combine flour, oats, baking powder and salt in a bowl.
In a second bowl combine remaining ingredients.
Combine wet and dry and stir well.
Scoop by 1/3 cup-sized cookies and flatten to ½ inch thick.
Bake 12-15 minutes, until cookies have puffed up a bit and are lightly browned. Cool 10 minutes before transferring off of cookie rack.
This is a recipe from the Planet Organic Cookbook. I recently got a job as a baker at Planet Organic Market and these are cookies we make every day. They’re really popular and delicious. They are a healthy cookie…not in a “low fat, low flavour” kind of way…but a “filled with delicious seeds and fruit” kind of way. Made with spelt flour and an array of delicious things, these cookies are amazing !! From Planet Organic: Cosmic Cookies
I used part raisins and part dried cranberries and they turned out great. This makes a big batch so you might want to half it, or at least make room in your freezer.
These are a soft, chewy and healthIER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce instead of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.
Oatmeal Spice Cookies
1/3 cup soy milk
1 tbsp ground flax seeds
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup apple sauce
1 tsp vanilla extract
¾ cup spelt flour
½ tsp cinnamon
¼ tsp nutmeg (optional)
¾ tsp baking soda
pinch of salt
1 ¼ cup quick oats
½ cup of raisins
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)
Combine soy milk, flax seeds, sugars and apple suace and mix well.
Add vanilla extract.
Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.
Fold in quick oats and raisins.
Scoop the dough by tablespoon onto prepared cookie sheets.
Bake for 12 minutes.
Cool on baking sheet for 5 minutes and transfer to wire rack.