Best Chef Joeys Vegan Cornmeal Thyme Cookies Recipes

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THYME AND GRUYERE SAVORY COOKIES



Thyme and Gruyere Savory Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 24 cookies

Number Of Ingredients 8

1 large egg
1 cup freshly grated gruyere cheese
1 cup all-purpose flour, plus more for dusting
2 tablespoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons iced water

Steps:

  • Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  • For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
  • Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
  • Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
  • Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

CORNMEAL-THYME COOKIES



Cornmeal-Thyme Cookies image

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup stone-ground yellow cornmeal
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
  • Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

CHEF JOEY'S VEGAN RUGELACH



Chef Joey's Vegan Rugelach image

Make and share this Chef Joey's Vegan Rugelach recipe from Food.com.

Provided by Chef Joey Z.

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup white spelt flour
1/2 cup cold vegan margarine (cut up)
4 ounces cold vegan cream cheese
3/4 cup organic apricot jam (use a tart jam if substituting)
1/4 cup raw sugar
1/2 cup toasted nuts (I used almonds and pecans)
1 lemon, zest of
1/4 cup silk soy coffee creamer
1/3 cup coarse raw sugar

Steps:

  • Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
  • Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
  • Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
  • Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
  • Put your jam into a small bowl and stir it to get any lumps out of it.
  • Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
  • Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
  • Set this aside.
  • Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
  • Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
  • Roll from the outside in and place with seam side down on your covered cookie sheet.
  • Brush with the soy creamer and sprinkle with some sugar.
  • Bake for about 20 minutes. Keep an eye on these, they can burn easily.
  • Cool on a metal cookie rack.
  • Repeat with the second batch of cookies.
  • You can also sprinkle other sugars on these, icing, or fruit might be nice.
  • Bon Appetit.

Nutrition Facts : Calories 60, Fat 1.5, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 12, Fiber 0.3, Sugar 8.7, Protein 0.6

CORNMEAL THYME COOKIES



Cornmeal Thyme Cookies image

Categories     Cookies     Bake     Cornmeal     Thyme

Yield makes about 3 dozen

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 350°F. Whisk together flour, cornmeal, baking soda, and salt in a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs one at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme.
  • Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10 to 12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES



Chef Joey's Vegan Chocolate Chip Cookies image

Don't you just hate it when you come across a great cookie recipe and the instructions are lacking? I sure do. This recipe was one of those. Not to be discouraged, I made these and now can impart what I learned. These cookies are very chewy. Make sure you flatten them to about 1/4" as they don't really spread, but they do rise. Their flavor is very mild even with the chips, nuts and seed additions. The batter is very stiff. I have a little tablespoon measure made by chip clip that has a rubber bottom so I can pop the batter out without it sticking. These cookies would be great dunkers!

Provided by Chef Joey Z.

Categories     Drop Cookies

Time 32m

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 8

3 cups spelt flour (I used the sprouted spelt)
1 teaspoon baking powder (non-aluminum)
1 cup unsweetened applesauce (I used mango apple)
1/2 cup agave syrup
2 teaspoons vanilla extract
1 cup chocolate chips (you can use unsweetened carob chips too. Mine were Enjoy Life gluten free)
1/4 chopped nuts (I used pecans)
1/4 cup sunflower seeds (I used the salted ones)

Steps:

  • Preheat your oven to 350'F.
  • Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
  • In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
  • In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
  • The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
  • Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
  • Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
  • Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
  • Serve with a nice tall glass of non-dairy milk.
  • Bon Appetit!

Nutrition Facts : Calories 95.1, Fat 5.7, SaturatedFat 2.6, Sodium 32.4, Carbohydrate 11.9, Fiber 1.4, Sugar 7.8, Protein 1.3

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