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Tag Archives: egg free

Spiced Banana Rum Cookies

This weekend, I collaborated with my sister from Lauren and the Foreign and Stolen Smoked Rum to create these Spiced Banana Rum Cookies. The recipe was inspired by Bunner’s Bakeshop, my favorite bakery in downtown Toronto. They are totally vegan and gluten free and since they don’t use nuts in the bakery either, it it all safe for me! I don’t eat from any bakery uses eggs or nuts even if certain products are supposedly “safe”. There is way too much risk for cross contamination and I just don’t trust people. So when I stumbled across Bunner’s a few years back, it was pretty life changing. Like the “I was 16 years old and had never eaten from a bakery” kind of life changing.

Bunner's cookbook

Since I don’t get up to Canada very often, I got their cookbook which was a really big inspiration for me to start baking more. Since then, I’ve been enjoying trying new recipes, adapting them, and getting creative to make them my own.

For these Spiced Banana Rum Cookies, I made a few changes to the original recipe found in the cookbook. I subbed coconut oil for canola and regular flour instead of gluten free. I also made the frosting non-vegan by using real dairy butter and half and half. Rarely do I follow a recipe word for word, but that’s where a lot of the fun comes in!

spiced banana rum cookies

The cookies were absolutely delicious! They’re soft with a somewhat cake-like texture and the drizzle of frosting really adds a nice touch. It’s important to use overripe bananas and high quality spices to maximize the flavor. Although any dark rum would work, Lauren and I prefer using Stolen Smoked Rum because the real smoke flavor so unique. I’m the kind of person who basically never drinks, but I do like adding things to my cooking and baking. The alcohol doesn’t really have any effect once it’s cooked and it really takes recipes up a notch!

Similar Recipes to Spiced Banana Rum Cookies:

Spiced Banana Rum Cookies

These Spiced Banana Rum Cookies are perfect for any occasion! The sweet banana combined with fall spices make the perfect compliment to the hint of rum.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: banana, cookie, rum, spiced
Servings: 24
Author: Rachel Alexandra

Ingredients

Cookies

  • 1 ¾ cup all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp Penzeys ground cinnamon
  • ½ tsp Penzeys ground nutmeg
  • ¼ tsp Penzeys ground cloves
  • ¼ tsp baking soda
  • ½ cup mashed, overripe bananas
  • ¼ cup melted coconut oil
  • ¾ cup sugar
  • 2 Tbsp Stolen Smoked Rum
  • 1 Tbsp molasses
  • tsp pure vanilla extract

Frosting

  • 2 Tbsp softened butter
  • 2 cups powdered sugar
  • 2 Tbsp half and half
  • 2 Tbsp Stolen Smoked Rum

Instructions

  • Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.
  • In a medium bowl, whisk the mashed banana with the melted coconut oil. Then add the sugar, molasses, rum, and vanilla.
  • Pour the wet ingredients into the dry and stir until just combined. Be sure not to over mix.
  • Using a two tablespoon cookie scoop, form balls of dough and place on a baking sheet about two inches part. Do not flatten the cookies.
  • Bake the for 10 minutes until slightly golden and puffy. Cool for 20 minutes before transferring to a cooling rack.

Frosting

  • In a medium bowl, whisk the softened butter, sugar, half and half, and rum.
  • Transfer to a piping bag and drizzle over cookies.
  • The cookies can be stored in the refrigerator or freezer. Enjoy!

Notes

Wait until the cookies are completely cool before frosting.
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Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

Mocha Chocolate Chip Scones

Featured image

I’m not sure what took me so long, but just a few months ago I discovered that coffee is actually really good! Back in first and second grade, my school had Friday cooking classes. Well one fateful week, the recipe was coffee milkshakes. All it took was one sip and I didn’t touch coffee for ten years! Yeah, it was that bitter.

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As it turns out though, I wasn’t actually scarred for life. One day, during my second semester of college, I thought I’d give it a try again just to see what I thought. Yes, I was in need of a caffeine source, but that honestly wasn’t the only reason. Besides, there’s only so much sleep coffee can replace anyway.

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I decided to only try it black because I didn’t want to get hooked on any sugary drinks. To my surprise, though it was bitter, I kind of liked it! And ever since then I’ve been drinking coffee…and baking with it. Because let’s be honest, what goes better with a warm cup of coffee than a mocha chocolate chip scone?

Makes 16 scones

Scone

Ingredients

Scones

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/4 cup half and half

1/4 cup coffee reduction sauce

1 tsp. pure vanilla extract

2/3 cup mini chocolate chips

Glaze

Powdered sugar

Cocoa

Half and half

Coffee syrup

Directions:

  1. Make the coffee syrup according to the linked recipe and set aside.
  2. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  3. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat
    .
  4. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  5. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  6. Add the half and half, coffee syrup, and vanilla to the flax mixture and give it a whisk.
  7. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  8. Fold in the chocolate chips.
  9. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  10. Cut each circle into eight triangular scones.
  11. Place all 16 scones on the baking sheet and bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done (with the exception of some melted chocolate chip).
  12. While they are cooling, whisk together the ingredients for the glaze. I don’t have an exact recipe for it, so it can be adjusted based on your taste preferences. I recommend using roughly 1 to 1 1/2 cups powdered sugar and 2 Tbs. cocoa (more or less depending on how much chocolate flavor you want). Then add half and half and coffee syrup until the glaze comes together. The consistency shouldn’t be liquid, but it should be thin enough to drizzle over the scones. If you want a mild coffee flavor, use more half and half and if you prefer a stronger flavor, use more coffee syrup.
  13. Drizzle the scones with glaze using a fork , whisk, or piping bag. Enjoy!

Oatmeal Chocolate Chip Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

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This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

Ingredients

2 sticks butter, softened

3/4 cup brown sugar, packed

1/4 cup powdered sugar

1 tsp. pure vanilla extract

1 1/2 cup all purpose flour

1/2 tsp. salt

1/4 cup boiling water

1 tsp. baking soda

2 cups rolled oats

1 1/2 cup dark chocolate chips

Directions

  1. In a deep bowl, cream the butter, sugars, and vanilla.
  2. Add the flour and salt and mix until combined.
  3. Dissolve the baking soda in boiling water and add to the mixture.
  4. Fold in the oats and chocolate chips
  5. Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won’t have any extra effect.
  6. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats
    .
  7. Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  8. Bake for 10-12 minutes or until slightly golden on top.

Notes

  • Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
  • Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.