Cookies & Punch this Yule at the Haus! November 03 2017, 0 Comments

For most of us, from the time we are in grade school, all the way through to adulthood and office holiday parties, cookies and punch are a staple of festive gatherings.  We thought that we would offer our own Haus take on the classic party staples, with our own unique twist!

Cookies and Punch at the Haus!
Burnt Chocolate Chip Cookie
Lemon Almond Biscotti
Rosewater Sugar Cookie
Oatmeal, Apple, Walnut Cookie
Spice Cookie
Cardamom Pear Cookie
Haus Wine
Pomegranate Punch 

 

I (Matt) come from one of those crazy Christmas families where everyone goes overboard every year.  My mom's parents have been referred to as the "World Champions of Christmas". 

That said, holiday baking was a pretty serious affair.  And one thing that my mother always insisted on was burning (just a bit) one batch of chocolate chip cookies for herself.  I am not sure when it started, but she swears by them as her favorite cookie to this day.  Eventually, it got to where family members would intentionally burn the cookies they sent in return.  My father and I learned to like then as well after a few years.

Since we are doing "Cookies & Punch" for Yule, I thought it would be fun and appropriate to share one of my traditional holiday favorites with all of you.  Jen has hit the bullseye on this one - sweet bakery notes and chocolate are grounded perfectly with just the tiniest bitter note.

Here is my personal favorite Vegan  chocolate chip cookie recipe (burning not required 😉):

The BEST Vegan Chocolate Chip Cookies

Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cookies
 
Ingredients
  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (Trader Joe's chocolate chips are accidentally vegan!)
Instructions
  1. Pre-heat oven to 350 degrees
  2. Cream (aka thoroughly mix) together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture may be really "liquidy" this is OK.
  3. In a separate bowl mix the flour, baking soda, baking powder and salt.
  4. Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing.
  5. Roll into Tbsp sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
  6. Bake for 7-10 minutes. (I did 8 which was perfect)

    I recommend sprinkling each cookie with a little bit of Kosher salt before baking!