Hero Image: 
Pinterest

Myra's Recipes: Cookies and Ice Cream

Favorite Facebook Twitter Google Plus Email
Favorite Facebook Twitter Google Plus Email

I love Earth Day — a badly needed reminder to reflect on what we can do to protect our planet. Do you wonder what we can do to make a real impact that isn't too time consuming, expensive, or too much of a sacrifice? Choosing organic food, which keeps harmful chemicals out of the environment, is a great start. Another easy, healthy and delicious way your food choices can make a positive impact is to eat more meals without animal products.

How big an impact? If all Americans reduced their beef consumption by just four ounces per week, it would be the global warming gas emission equivalent of taking 4 to 6 million cars off the road (more at the NRDC’s Eat Green). Changing just 1 meal a week can make a difference.

I am excited to share this yummy recipe with you, because it is one of the best desserts I’ve ever created, and it proves that vegan food doesn’t have to be a culinary sacrifice. There are actually 2 recipes here, because I make Chocolate, Chocolate Chunk Walnut Cookies to go into my Coffee Ice Cream with Chocolate Cookies. You only use 6 cookies for the ice cream recipe, so there are plenty left over to enjoy.

Please, don’t be afraid of vegan baking! I was at first, but it’s so easy and convenient that it’s become my favorite way to bake. Now I actually prefer using ground flax seeds or chia seeds instead of eggs, and healthy coconut oil instead of butter. These cookies are cholesterol free (as is all vegan food) and have healthy fiber from the oats, flax and whole wheat flour, so you can even argue that they’re healthy.

Feel free to play around with these recipes. You can make plain coffee ice cream (just omit the cookies) to serve with the cookies, or you can turn the cookies and ice cream into crazy over-the-top decadent ice cream sandwiches (with the recipe below or with plain coffee ice cream). If you don’t want to bake fresh cookies, you can substitute a delicious store-bought chocolate cookie or brownie.

Enjoy the Earth’s delicious bounty!

                                                                                                                       

Today’s Step: Try Myra’s recipes! Then let us know what you think in Comments below — or review them in our Recipe Center: Chocolate, Chocolate Chunk Walnut Cookies and Coffee Ice Cream with Chocolate Cookies.

  • Chocolate, Chocolate Chunk Walnut Cookies

  • Makes 24 cookies  |  Prep time: 45 mins; Cook time: 20 mins
  • I definitely hit the jackpot when I invented these incredible cookies. They're very chocolaty, not too sweet, with a hint of coffee flavor, delicious morsels of melted chocolate, bites of walnuts, and some extra chew from the addition of oats. And they're vegan! 
  •  
  • Ingredients

  • 1 teaspoon Instant coffee granules (decaf or regular)
  • 1/2 cup Very hot water (or swap the instant coffee and water
  • for 1/2 cup of hot, strong brewed coffee)
  • 2 tablespoons Ground flax seed
  • 1/2 cup Old-fashioned oats (not quick oats)
  • 3/4 cup Melted coconut oil (plus a bit more for oiling the pans)
  • 1-1/4 cups Light brown sugar (firmly packed)
  • 1 teaspoon Pure vanilla extract
  • 1-1/4 cups Whole wheat pastry flour
  • 3/4 cup Unsweetened cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3-1/2 ounces Semi-sweet chocolate (a generous 1/2 cup, chopped into pieces
  • about 1/4-inch or 1/3-inch wide, with all slivers and shavings)
  • 3/4 cup Very coarsely chopped walnuts
  •  
  • Directions

  • Position two racks near the center of the oven and preheat to 325 degrees F. Lightly oil two baking sheets with extra coconut oil and set aside.
  •  
  • Place the instant coffee in a large bowl and add 1/2 cup of very hot water. Whisk to combine, then whisk in the ground flax seed and let the mixture rest for 5 minutes. Stir in the oatmeal and let sit for an additional 10 minutes. Add the coconut oil, brown sugar and vanilla to the bowl and stir vigorously until the mixture is thick and gelatinous.
  •  
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add the dry mixture to the bowl with the batter and stir until just mixed. Fold in the chocolate and walnuts, and mix until smooth.
  •  
  • Scoop the dough into 24 heaping tablespoons and arrange 12 balls of dough per baking tray (rinse your hands if the dough sticks to them — it doesn’t stick to wet, clean hands). Press the balls down to make rounds about 1/3-inch thick.
  •  
  • Place the trays in the oven and cook for 22 to 24 minutes. If two trays don’t fit side by side in your oven, switch the position of the trays (so that the tray originally on the top rack is now on the bottom) after 10 minutes. The cookies are done when a heavenly aroma permeates the kitchen, and the tops of the cookies are dry except for the chocolate chunks. They will be slightly soft to the touch in the middle when pressed, but will firm up as they cool. Be extra careful not to burn the bottoms, because they burn quickly once the cookies are fully baked.
  •  
  • Remove the trays from the oven and transfer the cookies to a wire rack to cool. When completely cool, transfer to an airtight container to store. After a couple of days, you can refresh the cookies by popping one in the microwave for about 20 seconds.
  •  
  • Calories per serving (1 cookie) 190, Fat 12 grams, Cholesterol 0 mg, Sodium 80 mg, Carbohydrates 22 grams, Fiber 3 grams, Sugars 14 grams, Protein 3 grams.
  • Get a printer-friendly version of this recipe.
  •  

  • Coffee Ice Cream with Chocolate Cookies

  • Serves 12 (about 1-1/2 quarts of ice cream)  |  Prep time: 45 mins; Cook time: 20 mins + ~5 hrs to churn/freeze
  •  
  • I love making ice cream with coconut milk because it’s so easy, and the subtle coconut flavor goes just perfectly with coffee and chocolate. Full-fat coconut milk makes a rich and deeply satisfying ice cream very similar in texture to gelato. If you’re very concerned about calories, try lite coconut milk (nutritionals for both are at the end of the recipe). The ice cream will be lighter and a little icy, but still good.
  •  
  • You need to allow at least 5 hours churn & freeze time for the ice cream to be ready, so it’s a great make-ahead dessert. This recipe uses my Chocolate, Chocolate Chunk Walnut Cookies, but I’ve also tried it with bits of brownies from our Farm Stand (the recipe from my cookbook, Food to Live By) and it was fabulous! 
  •  
  • Ingredients

  • 3 cups Regular (full-fat) coconut milk
  • 2/3 cupGranulated sugar
  • 2 tablespoons + 1/2 teaspoon Instant coffee granules (regular or decaf)
  • 1 teaspoon Pure vanilla extract
  • 6 Chocolate, Chocolate Chunk Walnut Cookies
  • (very coarsely chopped, about 2-1/2 cups)
  •  
  • Directions

  • Place 3 cups of coconut milk in a small saucepan and add the sugar and instant coffee. Heat the mixture over medium-high heat, whisking constantly, until the milk is smooth and the sugar and coffee have dissolved. Immediately remove from the heat and add the vanilla, stirring until smooth.
  •  
  • Transfer the mixture to a large bowl that will fit in your refrigerator and freezer, and refrigerate until completely cold, at least 2 hours.
  •  
  • Transfer the cold coconut milk mixture to an ice cream maker and freeze according to the manufacturer’s instructions until the mixture is the texture of soft-serve ice cream (about 15 minutes). Transfer the ice cream back into the clean large bowl, and stir in the cookie pieces until well combined. Place the bowl in the freezer for 30 minutes. Stir again for at least one minute, and then transfer the ice cream to a 1-quart container (or 2 1-pint containers), and freeze until solid, about 2 to 4 hours.
  •  
  • Using regular coconut milk: Calories per serving (1/2 cup) 240, Fat 17 grams, Cholesterol 0 mg, Sodium 45 mg, Carbohydrates 24 grams, Fiber 2 grams, Sugars 18 grams, Protein 2 grams.
  •  
  • Using lite coconut milk: Calories per serving (1/2 cup) 180, Fat 9 grams, Cholesterol 0 mg, Sodium 45 mg, Carbohydrates 24 grams, Fiber 1 gram, Sugars 18 grams, Protein 1 gram.

Add new comment

By submitting this form, you accept the Mollom privacy policy.
© 2014 Earthbound Farm. All rights reserved.