How do you make vegan cookies?

8 Comments

1. Cindy in Bama says:

   February 6, 2010 at 6:06 pm

   "Oatmeal Peanut Butter Cookies
   Submitted by Isa
   prep time: 30 minutes | cooking time: 15 minutes + | makes 40 cookies
   There are chewy, gooey and… I can’t think of anything else that rhymes. They are peanut-y oatmeal-y good! They will feed an army so half the recipe if you need to.
   Equipment:
   A good ol’ fashioned baking sheet

   Ingredients
   6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
   1/2 cup unsweetened applesauce
   1/2 cup canola oil
   1/4 cup soymilk
   1 1/2 cups peanut butter
   2 cups sugar or sucanat
   4 teaspoons molasses
   2 teaspoon vanilla

   3 cups quick cooking oats
   2 cups whole wheat pastry flour
   2 teaspoons baking soda
   1 teaspoon salt
   1/2 teaspoon cinnamon

   Directions
   Prehat oven to 350

   In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.

   In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 - 5 minutes.

   In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.

   Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

   Optional: Fold 1 1/2 cups raisins or semi sweet chocolate chips (or both) into the batter"
   from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=31

   "Raspberry Heart Cookies
   Crisp and light, these will make your sweetheart swoon
   (You will need one 3-inch and one smaller heart cookie cutter for this)

   1/2 cup almonds, toasted and ground fine
   1 cup whole wheat pastry flour
   1/2 tsp. baking powder
   1/8 tsp. salt
   2 Tbsp. light almond or canola oil
   3 Tbsp. brown rice syrup
   2 Tbsp. maple syrup
   1/2 tsp. vanilla
   1/2 tsp. almond extract
   1/2 cup natural raspberry jam

   Preheat the oven to 350 degrees. Brush lightly with oil.

   Mix together first four ingredients. Stir together the rest of the ingredients except for the jam and then combine with the dry ingredients, stirring until well combined. If this is too sticky, add more flour a little bit at a time.

   Roll out cookie dough to approximately 1/8 inch thick or less between sheets of waxed paper. With the 3-inch cookie cutter, cut out hearts and transfer to the baking sheet. With the smaller cutter, cut a small heart out of the middle of half of the cookie shapes.

   Bake until cookies are very lightly toasted along the edges, approximately 7 - 12 minutes.

   When cool, spread 2 tsp. of jam on a heart cookie, then place another on top of it. This looks nice placed in small scoop of non-dairy ice cream or just by itself."
   from http://www.veganstreet.com/veganliving/recipes026.html