Mandelbrot Cookies

Yield: 3 Dozen


  • 3 Eggs (Can be replaced with egg replacer to make vegan cookies)
  • 1 cup Sugar
  • ½ cup Vegetable Oil
  • 3 teaspoons Vanilla
  • 3 ¼ cups Unbleached Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Cocoa Powder
  • Sugar (for topping)

Optional Ingredients:

  • 2 tablespoons powdered sugar, to add to the Cocoa for a sweeter cookie
  • Lemon or Orange Rind
  • ¼ teaspoon Cinnamon
  • ¼ cup chopped Walnuts


  1. Preheat oven to 325 °F.
  2. In a medium bowl, beat the eggs. Add sugar and mix well, then add oil and vanilla.
  3. In a separate bowl, combine the flour, baking powder, and any additional ingredients
  4. Add to the egg mixture to your dry ingredients and stir until well blended.
  5. Divide the dough in half and add the cocoa to half the dough.
  6. Take ½ of the vanilla half and ½ of the chocolate half, and squeeze them together to form a long marble

roll about 13 inches long by 3 inches wide. This is easily done right on the baking sheet with floured

hands. Repeat the process, forming one more marble roll with the remaining dough. Sprinkle sugar on

top. (This is how it is traditionally prepared)

  1. Alternatively, my family takes the same process but flatten the vanilla dough, place a log of the cocoa dough in the center, and roll it into a log with vanilla on the outside and cocoa in the center. It allows for a nice mix of the flavors! The dimensions will remain the same
  2. Bake these rolls for 30 minutes. Remove the pan from the oven and once slightly cooler, cut into ¾ inch slices. Let the cookies cool well before enjoying

Vegan Hazelnut Spread


  • 1 generous cup (appx. 5 oz) of toasted, skinned hazelnut
  • 2 tbsp hazelnut liquor (like Frangelico or similar) or 1 1/2 teaspoons hazelnut extract
  • 1/4 tsp vanilla extract
  • 1/3 cup confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tbsp plain soy milk powder or some kind of dehydrated milk. (This can be left out if you want your spread to be darker or if you cannot find it)
  • 8-10 tbsp oil (peanut or hazelnut works best)


  1. If hazelnuts are not pre-toasted, you can do so by allowing them to toast on a baking sheet for 8-10 minutes at 300° F. Once they are ready immediately remove from oven and place onto a large dish towel. Gather the ends of the towel so the hazelnuts are trapped inside and shake vigorously to remove the skins. Pick the hazelnuts out of the towel and proceed
  2. Empty the hazelnuts into your food processor bowl. Set to pulse and process the hazelnuts into crumbs and then until an oily paste forms.
  3. Scrape the sides and add the hazelnut liqour, vanilla extract, confectioners’ sugar, and coca. Blend until a crumbly mixture forms. Add the powdered soy milk and 4-5 tbsp of oil. Continue to pulse until the mixture resembles a thick fudge
  4. Drizzle a tbsp of oil at a time and pulse/scrape. Do so until the desired consistency is achieved. If you would like it to be sweeter, you may add about a tbsp more of sugar.

(Store in the refrigerator in an airtight container. To make it back into a spreadable mixture, place it outside of the refrigerator for about 20 minutes to warm up. Stirring may be necessary.)

Citations page

Vegan Ultra-Orange Cake


Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1 cup orange juice
  • 1/3 cup vegetable oil
  • 1 tbsp grated orange zest
  • 1 tablespoon white vinegar
  • 1 tsp vanilla


  1. Preheat your oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on
  2. Sift together dry ingredients into a large bowl
  3. Combine the wet ingredients and add them to the bowl with the dry ingredients
  4. Stir until smooth and scrape the batter into the pan and spread evenly
  5. Allow the cake to bake approximately 30 to 35 minutes, so that when a toothpick is inserted into the center, it comes out clean
  6. Allow to cool for at least 10 minutes before attempting to remove the cake from its pan

(This cake is absolutely delicious on its own and, if desired, an orange glaze or powdered sugar on top of this cake will add to its appearance and sweetness)