Posts Tagged ‘Cookies’

We’re big on tea here at the primate, as you may know. The second best part of afternoon tea is, of course, some cookies (that’s biscuits to my British friends) to go along with it.  Sometimes you won’t be able to brew up a batch of homemade chai, so some chai spice cookies to go along with your regular tea can give you your cardamom fix.


2 C flour

1/3 C confectioner’s sugar

1/3 C turbinado sugar

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp cardamom

1/8 tsp cloves

1/4 tsp nutmeg

2 tsp vanilla

2 sticks Earth Balance

few spoonfuls of cinnamon sugar


1.  Place all dry ingredients in a food processor, and give a few quick pulses to blend.

2.  Cut “butter” into pieces and add to food processor, along with vanilla.  Blend for 20-30 seconds, or until the mixture resembles course cornmeal.

3.  Turn onto lightly floured surface and kneed a few times to form a dough.  Roll into a ball.

4.  Cover with plastic and refrigerate for 1 – 24 hours.

5.  Preheat oven to 350 degrees F.  Roll dough out onto a lightly floured surface and cut with cookie cutters.

6.  Sprinkle with cinnamon sugar.

7.  Bake at 350 degrees for 12 minutes.




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This may seem like a strange recipe to have here at the Primate, since we always do human food… but any regular reader will know how much we love our pooches. And like any good mother, you want to bake healthy and wholesome, yet delicious treats occasionally for your babies. I’ve posted a canid-human duel treat – the Copper Top Pupcakes – but here’s a treat solely for those of the Canis familiaris variety. I suppose, technically you could add a little nectar to sweeten it, and then enjoy them yourselves…but I can’t vouch for that variation. Kirsche has been gobbling these bad boys up, and apparently they were also a hit for Kirsche’s dog park buddies. This recipe makes quite a bit, I didn’t count, but perhaps 4 dozen 1-1.5 inch rounds, then maybe a dozen 2-2.5 inch rounds. Of course, you could cut them into any shape you like – or like me, whatever kind of cookie cutter you have around. This recipe was inspired by my gnome-girl, Nikki from VeganVerve, from a recipe she had sent me for dog treats – but I had to improvise since Jo’s kitchen wasn’t fully stocked on all the original ingredients! 😉



1.5 C spelt flour
1/2 C oat flour
1 C yellow cornmeal
1/4 tsp salt
1/2 C peanut butter (smooth or crunchy)
2 TBSP canola oil
1/2 C each walnuts and cashews – or 1 C total of any nuts you have around
1 C water



1.  Preheat oven to 375°F. Mix together all flours, cornmeal, baking powder, and salt in a large bowl. In a plastic baggie, place nuts, and hammer until crushed but not completely turned to nutmeal. (Alternatively, you could pulse them in a food processor..but that’s less fun). Add crushed nuts to dry mix.

2. Add in peanut butter, canola oil, and water. Stir to blend. Roll out on a floured counter, and cut into shape of choice. Place on parchment-lined cookie sheet.
3. Bake at 375°F for 30-45 minutes, depending on how crunchy you want them for your furry companion (Check at 30 min and go from there). Store them in a cookie jar/canister or other container.
PB dog treats
Additions: You could add in some some ground flaxseed, oats, nutritional yeast, pepitas, sunflower seeds, hemp seeds…just about anything you can think of to toss in!

Happy Baking!


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I decided to make a cookie for Jo to take to her buds at work…and since Jo has this wonderful Blueberry-Lime Jam, I thought I’d do thumbprints! The cookie itself is very butter cookie/sugar cookie-esque. It’s got the flakiness of the butter cookie, but all the goodness of a sugar cookie. This recipe, for me, made about 20 cookies (+1 scout cookie), plus a little dough for quality control (naturally). Feel free to double the recipe if you’re looking to serve more peeps.


1 C all-purpose flour
1/8 tsp salt
1 stick (4 oz) Earth Balance Vegan Butter, softened if mixing by hand
1/4 C sugar
1 TBSP canola oil
1/2 tsp vanilla extract
Jam of choice (blueberry, raspberry, cherry, etc)
Optional add-ins: poppy seeds, finely chopped almonds or
other nut

Directions:thumbprint dough

1. Preheat oven to 350°F. Cream the butter with the sugar, until just incorporated – either by hand or with a mixer. Add 1 TBSP canola oil and vanilla extract, stir to mix in.

2. Add in dry ingredients (flour and salt), and stir until just combined.


3. Roll the dough into walnut-sized balls and place 2 inches apart (they will spread a little). Using your pinky finger, or the handle side of a wooden/plastic spoon (the one you used to mix the dough will work fine), make indentions in the rounds. Dip your pinky or handle into flour if it becomes to sticky. Make the indention deep, but don’t poke through the bottom. 😉
thumbprint poke
4. Bake the cookies for 8-10 minutes (depending on how liz-lovely you like your cookies). Remove and repoke the centers (for this you’ll definitely want to use a handle – too hot for little pinkies). Fill the centers with jam – do not overfill, you won’t use much..maybe about 1/8-1/4 tsp per cookie.
thumbprint fill
5. Return cookies to oven and bake an additional 3-5 minutes, until the edges golden. Transfer to a cooling rack to cool completely. Enjoy with a cup of Ceylon or other beverage of choice!


*Note: Store in an airtight container, and these babies will keep for up to 2 weeks – though I don’t think you could resist them for that long.

Happy Baking!


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inaug. sugar cookies6It’s holiday time again, and that means another menu to inspire your 4th of July festivities. Since I’m spending the fourth in DC..I’m feeling rather patriotic. So here’s a few ideas to help you celebrate our Independence, while simultaneously celebrating your own independence from animal cruelty. There are some obvious choices because of color scheme (blueberry tart), but I’ve also listed some traditional All-American classics like chocolate chip cookies and brownies. Hope this inspires!

Hannah’s Potato Salad

Ice Cream Trio – Blueberry, Strawberry, and White Chocolate
Chocolate Chip cookies (or if you’re at altitude)
Sugar cookies (colored for the occasion)
Margaritas and/or Lemonade

Various salsas, naturally: Pico de gallo, Roasted corn, Tomatillo

*Don’t forget the chips for the salsas!

blueberry tart5

Happy Fourth of July!


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GFSnickerdoodleI didn’t think it could be done, but the geniuses at Liz Lovely have outdone themselves with the Gluten-free collection of cookies. I recently ordered the GF Snickerdoodles from the glorious Cosmo’s Vegan Shoppe. Since the Snickerdudes are my favorite – running neck and neck with the Ginger Snapdragons – I thought I’d give the GF version a try. Though I don’t require such a status for my baked goods, I do like to try and be gluten-free when possible. I must say, these GF cookies are as equally delicious as the standard variety. To me, they seem to have a slightly more ‘crumb’ aspect to them (in a good way) and would serve nicely as a base or crumbled topping for an ice cream sundae. Naturally, they are absolutely smashing alone… it’s hard to improve upon perfection..that’s right, perfection! They don’t have as half-baked texture (again, not in a bad way and it’s only slight) as the regular cookies – more of a 2/3-bake 😉 . They are truly worthy of the ‘Liz Lovely’ traditional description: wicked soft, magically delicious, supremely addicting, and now gluten-free! Thank you Liz & Dan for enabling my cookie-addiction once again!!!! Oh yeah, and I’m determined now Dan to get ‘Liz Lovely’ added as a baked-goods adjective to the parlance of our times!

Happy Shopping!

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Happy St. Patty’s Day!!!! Every year, I make sugar cookie shamrocks for St Patty’s Day.. I used the white whole wheat sugar cookie dough, and cut them into shamrocks!raw shamrock cookie sugar shamrocks2

…dipped them in a basic green glaze (confectioner’s sugar and oat milk to the right viscosity, with green food coloring)….

sugar shamrock: dip into glaze

sugar shamrock: glazed

…and dusted them with green sugar sprinkles…

sugar shamrocks

These go great with a wee bit o’ vegan Bailey’s Irish Ice Cream!

Bailey's Irish Ice Cream

Happy Baking!

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Long time readers will recall that I moved from Albuquerque to Alexandria last August.  Now, I’ve finally gotten around to retooling my chocolate chip cookies for sea level.  Yay!  I know you’re asking yourself how I went six months without baking CC cookies, but ya know, I’ve been busy with the new job, making new friends, yada yada.  Anyway, here it is.


2 TBS flaxseed meal soaked in 1/4 C warm water

1.25 C AP flour

1 C oat flour

2 sticks Earth Balance buttery sticks

1 C turbinado sugar

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla

1 bag chocolate chips

1 C nuts (optional)


1.  Soak the flaxseed meal in warm water for at least 10 minutes.  Preheat oven to 400 degrees.

2.  Cream the Earth Balance with the sugar.

3.  Add vanilla and flaxseed goo.

4.  Add dry ingredients in a few stages, mixing each thoroughly.

5.  Mix in chips and nuts.  Taste test!

6.  Roll spoonfuls of dough into balls.

7.  Bake at 400 degrees for 10 minutes.



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