Guilty Vegan Cookies

The website is coming!  I promise.  Very soon.



In the meantime, feel free to peruse my silly food blog, get really hungry and order some vegan cookies.

I deliver orders in Los Angeles for weddings, parties, events and miscellaneous cravings.  I also ship anywhere in the US.


Current Flavors

Lemon Coconutty

 Almond Choconutty

Cinnamon Pecanutty

Cashewnutty

Peanut Butter & Jelly

Peanut Butter & Banana

Peanut Butter Sandwich

GV Truffles

Big Chocolate Chip

• All varieties vegan, gluten free, wheat free and soy free

• Most varieties sugar free

$16 per batch (approx. 20 treats)

$10 local delivery charge 

Get You Some: orders@guiltyvegan.com

Contact Me:  mandy@guiltyvegan.com

I'm always creating new flavors.  Let me know what's missing!

An Afternoon Of Cookies

I needed to get my cookies ready for a little photo shoot, so I baked the day away (after a client meeting in Westlake Village, an orthodontist consult for Austin in Thousand Oaks and lunch with the boys and an hour in the car, that is).

 

Peanut butter and jelly chews.

 

Lemon coconutty chews.

 

Almond choconutty chews.

 

Peanut butter oat for peanut butter sandwich cookies.

 

The abbodanza (as Denise would say)!  They did great on their photo shoot and hope to make their official debut soon.

Pumpkin Spice Cookie: First Attempt

I love pumpkin baked goods.  It goes in line with spice cakes, snickerdoodles, carrot cake, zucchini bread, etc.  I'm a big fan.

My goal was to create a pumpkin spice cookie that I could add some cinnamon frosting to.  Sadly, these cookies were not frosting worthy.  We're back to the cakey problem, which happens a lot to me when I'm doing the vegan, gluten free thing.  Not to worry, though.  I have another recipe in mind for my remaining pumpkin.  I cannot give it all away, but I will tell you that it involves homemade pecan butter.

Hello Frosting!

I woke up this morning and decided it was time to start playing with frosting.  I wanted it to be sugar free and vegan (obvi).  I whipped up this peanut butter frosting and it FREAKING ROCKS!

 

My camera does not rock.

 

This looks like a drawing of my hand holding a peanut butter sandwich cookie.

 

These are going on the menu.  Now I just need to figure out their shelf life...next up (unless I get any other brainstorms) is lemon cookies with coconut frosting.

Guilty Vegan Cookie Tasting Party

The GV cookies enjoyed a little field trip to my darling Rachel's house for a dinner party last night.  The reviews were very promising, and the possibilities are growing.  My little babies may be finding many a happy home, very soon...

Experimenting with Vegan Cane Sugar and Tropical Traditions Coconut Oil

As a vegan baking goddess, I heart coconut oil.  Why?  It's the best butter substitute I have found.  See my total spread disaster chocolate chip cookies below (no fault of the coconut oil).  If (when) you eat one, I swear you would not believe that they are not made with butter.  Delish.  And coconut oil is way better for you.

I had heard wonderful things about Tropical Traditions organic coconut products on the food blogosphere and they were kind enough to send me a jar to try.

The first thing I noticed was that the oil itself was fragrant (I did a nose test comparison with another organic brand, which had no smell).  Having said that, the resulting baked products (I did two cookie varieties) had no coconut flavor at all.  Just rich and buttery.  Helps me keep the name "Guilty Vegan Cookies".

I learned that Tropical Traditions  Gold Label Virgin Coconut Oil smells so wonderful because they use the "old method" of fermentation, rather than cold-pressed.  This allows the coconut fiber and oil to separate naturally.

Along with the coconut oil, I was sent a copy of the book Virgin Coconut Oil.  The book is packed with personal testimonials (my favorite) on the health benefits of coconut as well as recipes.

Here is my mise en place for my chocolate chip cookies made with vegan cane sugar.  Scandal.

BB (before baking).  They look innocent enough.

 

Holy spreading issue.

 

They were also super greasy (recipe called for 1 cup).  Thinking maybe the Tropical Traditions oil is so good, maybe a little goes a long way OR these cookies just don't need that much oil.  Next time going to decrease to 3/4 cup and maybe add a bit more flax meal to prevent the spreadathon.

They taste amazing and would be perfect warm with a scoop of ice cream (which husband enacted immediately).

 

My "dinner":  cucumber, broccoli, nuts and cookies.  You know, business purposes only.  I gotta say, sugar does provide that certain crusty crunch that you can't get anywhere else...but I still love my Nutty Chews, and they are nicer on the waistline.  These are cookies I wouldn't keep in the house.  Much.

Friday workout:  25 minutes on the elliptical and 4 mile walk with my lovely Cori!  So nice to catch up and we planned a Guilty Vegan website session and cookie photo session.  That's what friends are for.  For sure.

Tinlark Art Opening, Photos Courtesy of Amy Williams Photography

I'm smiling here because the artist, Maggy Rozycki Hiltner's baby girl, Ella, is next to me in her dad's arms and she kept pointing to each painting, exclaiming importantly, "mama!"  Yep, pretty much made my uterus feel empty.

 

 

 

Just two pale chicks, talkin' bout cookies 'n art.

Guilty Vegan Debuts At Tinlark Gallery

The evening at Tinlark was fabulous.  The cookies were consumed.  Cards were exchanged.  I was even called "goddess" once.  Contented sigh.

You MUST check out artist Maggy Rozycki Hiltner.  I swooned over her colors and fierce whimsy and we even brainstormed a bit about Guilty Vegan packaging.  Fingers crossed...

Pecanutty Chew Cookie

 

Made my first homemade nut butter today.  So. Excited.  Yes, this excites me.  This is my "fun".  So there, now you know and now I know what to say when people ask me what I do for "fun".  Make nut butter!

Have I mentioned that I LOVE The Ninja?  That's my chopper you see above.  I helped style food for the infomercial and I must tell you that between Green Monsters and nut butters, I use this thing almost everyday.  The thing I love most about it is you can take the blades out and you can store the food you made right in the same container.  Less dishes equals happier Mandy.  Every time.

 

I used 2 cups of raw pecans, which netted me 1 cup of soft, warm pecan butter that smelled faintly of maple and autumn leaves.  Yup, in love am I.

I mixed this into my cookie dough, along with agave nectar, a bit of gluten free flour and a generous dash of cinnamon.

 

  

Rockin'.  A touch softer and more delicate than my cashew butter cookies, this cookie base is completely delicious on its own, HOWEVER, I am daydreaming about some clove, nutmeg and perhaps a bit of roasted yam puree...like a pumpkin pie filling cookie!

The best part?  These babies come in at 62 calories each.

Lemon Cashewnutty Cookies In Fancy Shapes

I'm excited about these guys.  I whipped these up for Denise to try.  I think she likey...

For my next trick; pecan butter cookies.  With homemade pecan butter.  Stay tuned...