Chocolate Chunk Buckwheat Cookies (Vegan)

I made a version of these before. These are a vegan adaptation of them. I think these turned out better. The top photo is of the dough on the pan, and the bottom is of finished cookies cooling on the rack. They are yummy warm or cooled. They are yummy two days later. 

Ingredients:

1/2 cup vegan stick butter, softened
1 cup brown sugar
1 tbsp ground flax seed
3 tbsp water
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats
6 ounces semisweet chocolate, chopped into 1/2 inch chucks

Directions:

1. Preheat over to 375°F.
2. Make flax egg by mixing 1 tbsp ground flax seed with 3 tbsp water in a small bowl. Put into fridge for 15 minutes. It should then have an egg consistency.
3. In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
4. In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
5. Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
6. Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
7. Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.

Other Details:

• Makes a dozen cookies 
• Although I got a baker's dozen

Chocolate French Toast

This was a big hit! Mmmmmm! I modified this recipe from the Happy Herbivore Meal Mentor.

Ingredients:
8 oz Mori-Nu silken tofu
¾ cup (6-oz) soy or almond milk 
1 tsp agave syrup
1 tbsp peanut butter 
2 tbsp cocoa powder 
8 slices bread (a little thicker is better) 
¼ cup chocolate chips or chunks
2 tbsp finely chopped peanuts

Directions:

1. In a blender, combine tofue, milk, agave, peanut butter, and cocoa powder. 
2. Puree until smooth, adding more milk if needed.  
3. Transfer mixture to a shallow bowl. 
4. Dip bread slices into mixture.
5. Heat a nonstick skillet and cook a few minutes on each side or until warm and crisping. 
6. Top with chips and nuts.

Notes:

• Serves 4.
• These can also be baked. Bake at 400 F on a parchment-lined baking sheet, 7 minutes each side.

Lava Cake Oatmeal

Another dessert for breakfast. In fact, I could post this just as easily as a dessert. I like oatmeal, I like chocolate, I like cake, I like lava cake. This will do. I got the original recipe from Happy Herbivore Meal Mentor, but I've modified it to be even more chocolatey! 

Ingredients:
⅓ cup dry rolled oats 
2 tbsp flour 
1 tbsp cocoa powder 
¼ tsp baking powder 
pinch salt
⅓ cup (2.5-oz) chocolate soy or almond milk 
1 tbsp pure maple syrup  
½ tsp vanilla extract 
1 tbsp chocolate chips or 1 square of chocolate

Directions:

1. Preheat oven to 350F and set aside a small ramekin. 
2. In a mixing bowl, combine oats, flour, cocoa, baking powder, and pinch of salt. 
3. Stir in milk, maple syrup, and vanilla. 
4. Mix well and transfer half to the ramekin. 
5. Place the chocolate chips or chocolate square on top, in the center, so that no part of it is touching the sides. 
6. Pour the rest of the oatmeal over chocolate, using your fingers to press down lightly and spread the mixture. 
7. Bake 15-20 minutes, or until the top is slightly firm and dry. 
8. Let cool a few minutes, but serve warm.

Notes:

• Make less chocolatey by using plain/vanilla soy or almond milk. Per serving with plain/vanilla milk:  269 calories, 7.1g fat, 46.4g carbs, 6.8g fiber, 12.5g sugars, 7.8g protein
• Top with yogurt for an icing. 
• Made again, and an additional photo!

Chocolate Strawberry Oatmeal

Yes, there is oatmeal under those strawberries and chocolate chips. This was so easy and yummy that when I had to travel unexpectedly, I made sure I had some chocolate, strawberries, and oatmeal and just made that for breakfasts. The original recipe from Happy Herbivore Meal Mentor called for banana, which I cannot have. Probably, any fruit that you enjoy will go well in this breakfast. 

Ingredients:
½ cup dry rolled oats 
1½ tbsp dark chocolate chips 
fruit of your choice, sliced (strawberries, banana suggested)

Directions:

1. Cook oats in ¾ cup water (or more). 
2. Top with chocolate chips and fruit.

Dessert: Chocolate Chunk Buckwheat Cookies

Another recipe I got from Robin Asbell's The New Whole Grains Cookbook. When I made these, they were deemed by my son to be his new favorite cookie.

Ingredients:

1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats
6 ounces semisweet chocolate, chopped into 1/2 inch chucks

Directions:

1. Preheat over to 375°F.
2. In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
3. In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
4. Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
5. Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
6. Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.

Other Details:

• Makes a dozen cookies 
• Although I got a few more than that out of my batch
• Nutrition is per cookie