It’s Day 8 – time to enjoy books and surprises with a few goodies too. Congratulations Sandy W – You’re today’s winner.

I’ll let you in on a little secret. Growing up, my favorite thing to do was to crawl into a corner with a stack of books and disappear for the afternoon. Of course, I never disappeared empty handed. I always brought a plate of cookies with me. Yup, I was a real “cookie monster” back then.

Some things never change. Cookies are still one of my very favorite desserts. I’ll gladly pass up cake or pie if I can have a really great cookie.

But I’m vegan now. So cookies aren’t quite the same. In fact, if I do eat a traditional cookie, it’s just too sweet for me anymore. I love a more subtle cookie; one that is bursting with flavor without all the sugar. And goes well with a cup of hot tea.

If you’re trying to eat with less sugar, yet still want to satisfy your sweet tooth once in a while, why not give two of my favorite recipes a try.

Earl Gray Tea Cookies

½ cup vegan butter
¼ cup powdered sugar
Pinch of salt
1 Earl Gray tea bag
¼ tsp vanilla*
1 ¼ cups flour**

  • Cream together the butter and sugar until light and fluffy.
  • Add the salt. Then open up the tea bag and pour the loose tea into the dough. Add vanilla and mix well.
  • Add the flour, and beat 2 minutes or until dough holds together.
  • Roll the dough into a small log about 2 inches in width. Wrap the dough in plastic wrap and chill 1 hour.
  • Slice off to make ½” circles. Place on parchment lined baking sheet.
  • Preheat oven to 350 F. Bake 10 to 13 minutes, or until the cookies are slightly browned on the edges.

* Try substituting with other extracts, like almond or lavender, two of my favorites.
** I use Bob’s Red Mill organic flour specifically for pastry.

Double Chocolate Oatmeal Cookies

1 cup rolled oats
¾ cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup melted coconut oil
¼ cup coconut sugar
¼ maple syrup
2 flax eggs (2 T ground flax and 6 T water, whisked together and set for 10 minutes)
1 tsp vanilla
¾ cup vegan chocolate chips
½ cup rolled oats

  • Preheat oven to 375 F. Line a cookie sheet with parchment paper.
  • In a medium bowl, whisk together the oats, flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk together melted coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla.
  • Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips and oats.
  • Drop by heaping tablespoon onto cookie sheet.
  • Bake for 8 to 12 minutes. Allow to cool completely before enjoying.