I just realized today that I never told you guys how Halloween went for us! I guess better late than never, huh?
Well, Dave and I have been kind of in a stalemate when it comes to the Holidays and how/if we should celebrate them traditionally or in conjunction with our new diet. I’m in favor of celebrating them in a new, healthier way and Dave (of course) still wants a turkey on Thanksgiving… haha. So needless to say he was insistent that we still allow the kids to go out and trick-or-treat and enjoy their Halloween candy.
We got lucky this year on two counts:
ONE- Germany doesn’t really celebrate Halloween so there was no big enticement for the kids.
TWO- The kids are still so young that there is no precedent set for Halloween yet, so we can shape it however we want.
In the end though we came to the decision to forgo the traditional Halloween- there will be NO trick-or-treating for our kids. This could blow up in our faces when they’re older, but for now they won’t know any better and we can get away with it.
Instead we are going to make Halloween fun in our own way by dressing up and doing fun, Halloween themed activities at home.
I just feel like it is setting a bad precedent to make exceptions to our diet on not just Halloween, but all Holidays. I don’t know. I’m still trying to figure this whole thing out and Dave and I are still kind of in debate. He really wants that darn turkey on Thanksgiving.
Is it just me or do you guys think it would be weird to say, “Don’t eat animals. Except on this one day of the year when it is okay to cook a giant bird…” ?? Haha.
And instead of candy, I would much rather them eat something homemade and less processed if they are going to eat anything sweet at all. Like these Peanut Butter Stuffed Chocolate Cookies.
Definitely a TREAT, but without question a better choice than a handful of Reeses.
I made them a few weeks ago for my weekly Protestant church luncheon. Everybody LOVED them and absolutely nobody had any clue that they were vegan.
If I was going to make them for my family though I would probably make a couple healthy swaps. Like get rid of some of that granulated white sugar and use mostly, if not all, coconut sugar. I find that you can usually substitute out at least 50% of the sugar like that without losing too much sweetness and moisture.
And I bet coconut oil would work fine instead of canola oil. I almost always make that change and have never had any problems.
But ultimately, whatever you decide to do you are going to have one DELICIOUS cookie on your hands. Don’t expect them to last long! I didn’t even have any to take home from my luncheon : (
- Use coconut sugar instead of granulated sugar in equal parts.
- Instead of plain, white all-purpose flour try a gluten-free mix that uses grain flours.
- USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE!
- Chocolate dough:
- ½ cup canola oil
- 1 cup sugar
- ¼ cup pure maple syrup
- 3 tablespoons non-dairy milk
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup unsweetened dutch processed cocoa powder
- 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup natural salted peanut butter, crunchy or creamy style
- ⅔ cup confectioner’s sugar
- 2 to 3 tablespoons soy creamer or non-dairy milk
- ¼ teaspoon vanilla extract
- In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
- Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
- Preheat oven to 350°F. Line bakings sheet with parchment paper.
- Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
- Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
As seen on The PPK and in “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romeo