It seems impossible that a week ago we were on set up in Canada with Coco while she shot her show. We were going out to eat up there and enjoying life that was slightly less bazaar-o than Seattle. There were pretty well-stocked grocery stores (although the Canadians fascination with hoarding Toilet paper is even worse than the Americans!) We were hanging out, eating and working in close proximity with a LOT of people.

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

This is why we have to be EXTRA vigilant for another week to make sure that we have not brought back anything. The kids have not left the house since last Friday night (except for walks with very healthy distance from others) and Pete and I made our last store runs last weekend. If we go another week, I will feel confident that we are healthy, and while I will continue to stay home, I can have peace of mind in a major way!

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

While we just keep staying home, I am for sure stress baking and feeding the carb monster that lives inside me- this is why these are named COMFORT COOKIES. They do indeed bring me sugar covered comfort. 🙂

I made these a few days ago, showed them in Instagram stories, and got so many requests for the recipe. I meant to get it up yesterday, but you know, life. But here they are!!

And the beauty of these is that you can obviously swap stuff out. I used two kinds of chocolate chips (enjoy life milk chocolate) and (Lily’s dark chocolate), kosher dairy-free butterscotch chips I had around and macadamia nuts because I really like them! The magic ingredient here was the mini marshmallows that made for the most awesome caramelized chewy gooey texture! Even those were vegan! (dandies brand) if you only have big marshmallows- maybe snip them in smaller pieces with scissors? I could have also seen adding coconut or dried cranberries- YUM!
Get creative- use up stuff you have and enjoy!

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

Comfort Cookies (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ½ cup solid coconut oil
  • ½ cup cashew butter (any but butter or seed butter will do!)
  • ¼ cup pumpkin
  • 1 ½ sugar
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 2 cups gluten free 1:1 flour (I use Bob’s Red Mill in the blue bag)
  • 1 teaspoon baking soda
  • 1 cup vegan chocolate chips (i used half milk chocolate and half dark chocolate)
  • ½ cup butterscotch chips (dairy free)
  • ½ cup macadamia nuts
  • ⅔ cup vegan mini marshmallows
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
  2. In the bowl of a standing mixer fitted with a paddle, cream together the coconut oil, cashew butter, sugar, vanilla, pumpkin, salt and then cream together until fluffy.
  3. Sprinkle in the flour and mix until well combined and mix until you have a uniform thick dough. Add the chocolate and butterscotch chips, macadamia nuts and mini marshmallows and mix them in.
  4. Scoop the dough in fat large spoonfuls, (and you can gently flatten them a bit with the palm of your hand if you want them to be less chunky and more spread out) onto the prepared sheet pans and bake the cookies for 12 minutes at 350 degrees.
  5. Let the cookies cool on the sheetpan for a few minutes before removing from the pan.

 

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It seems impossible that a week ago we were on set up in Canada with Coco while she shot her show. We were going out to eat up there and enjoying life that was slightly less bazaar-o than Seattle. There were pretty well-stocked grocery stores (although the Canadians fascination with hoarding Toilet paper is even worse than the Americans!) We were hanging out, eating and working in close proximity with a LOT of people.

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

This is why we have to be EXTRA vigilant for another week to make sure that we have not brought back anything. The kids have not left the house since last Friday night (except for walks with very healthy distance from others) and Pete and I made our last store runs last weekend. If we go another week, I will feel confident that we are healthy, and while I will continue to stay home, I can have peace of mind in a major way!

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

While we just keep staying home, I am for sure stress baking and feeding the carb monster that lives inside me- this is why these are named COMFORT COOKIES. They do indeed bring me sugar covered comfort. 🙂

I made these a few days ago, showed them in Instagram stories, and got so many requests for the recipe. I meant to get it up yesterday, but you know, life. But here they are!!

And the beauty of these is that you can obviously swap stuff out. I used two kinds of chocolate chips (enjoy life milk chocolate) and (Lily’s dark chocolate), kosher dairy-free butterscotch chips I had around and macadamia nuts because I really like them! The magic ingredient here was the mini marshmallows that made for the most awesome caramelized chewy gooey texture! Even those were vegan! (dandies brand) if you only have big marshmallows- maybe snip them in smaller pieces with scissors? I could have also seen adding coconut or dried cranberries- YUM!
Get creative- use up stuff you have and enjoy!

Comfort Cookies (Vegan and Gluten-free) from HeatherChristo.com

Comfort Cookies (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ½ cup solid coconut oil
  • ½ cup cashew butter (any but butter or seed butter will do!)
  • ¼ cup pumpkin
  • 1 ½ sugar
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 2 cups gluten free 1:1 flour (I use Bob’s Red Mill in the blue bag)
  • 1 teaspoon baking soda
  • 1 cup vegan chocolate chips (i used half milk chocolate and half dark chocolate)
  • ½ cup butterscotch chips (dairy free)
  • ½ cup macadamia nuts
  • ⅔ cup vegan mini marshmallows
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
  2. In the bowl of a standing mixer fitted with a paddle, cream together the coconut oil, cashew butter, sugar, vanilla, pumpkin, salt and then cream together until fluffy.
  3. Sprinkle in the flour and mix until well combined and mix until you have a uniform thick dough. Add the chocolate and butterscotch chips, macadamia nuts and mini marshmallows and mix them in.
  4. Scoop the dough in fat large spoonfuls, (and you can gently flatten them a bit with the palm of your hand if you want them to be less chunky and more spread out) onto the prepared sheet pans and bake the cookies for 12 minutes at 350 degrees.
  5. Let the cookies cool on the sheetpan for a few minutes before removing from the pan.