As if we need a season as an excuse to eat cookies! But I know the holidays are all about the baking and usually all about baking COOKIES! Who can blame you? They are the the most comforting and usually the easiest dessert to whip up and there are so many different kinds of cookies to make, which leads to us baking all the kinds.
I found myself baking 8 dozen cookies the other day in preparation for this blog post and I’m not going to lie, I saw my future in front of me as this is likely what I will be doing with my kids every holiday season. I love nothing more than baking and eating cookies all year around but around the holidays it really is a totally different vibe. You can gift them to friends and family for a nice homemade gift. Bring them to the office to spoil your co-workers or just bake them for yourself on a Friday night and watch Real Housewives reruns because that sounds amazing to me right now. During this season though it’s usually Home Alone 2, You’ve Got Mail and Love Actually.
I have rounded up a few of my go-to cookies from the blog all in this one post for you! Some are new cookies this season and others I have been baking all year. There are many types of chocolate chip cookies happening, some peanut butter cookies, oatmeal and even a maple pecan cookie that has no chocolate in it! As much as it pains me to say this, I created some epic snickerdoodles and sugar cookies but they are going into the cookbook – YAY!
At the bottom of this blog post, you will also find a recipe for my Vegan Peanut Butter Hot Chocolate recipe. One of the most comforting and cozy warm beverages in the world. It is so easy to make and the creamy coconut milk truly makes the hot chocolate even better.
Hope you guys love these cookies and ENJOY the holiday baking and shopping! If you make any of these, please do share with me on Instagram. I love seeing which ones end up being the crowd favorite.
Vegan Peanut Butter Hot Chocolate
- 1 1/2 cup unsweetened non-dairy milk
- 1/2 cup full-fat coconut milk (scoop the top from the can and save the watery part for smoothies!)
- 8 ounces dark chocolate, chopped
- 2 tablespoons creamy peanut butter
- Coconut yogurt and dark chocolate pieces for garnish/topping
- In a medium saucepan over medium heat, whisk together the milk and coconut cream (the thick part from a coconut milk can) and heat until hot (do not let it boil!)
- Remove pan from heat and add in the chopped dark chocolate and stir until melted completely
- Stir in the creamy peanut butter then serve while warm