Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (11 page)

½ cup nonhydrogenated vegetable
shortening, softened
¾ cup sugar
½ cup tahini, at room temperature
3 to 5 tablespoons nondairy milk
Grated zest from two limes (about
1 tablespoon)
1 teaspoon pure vanilla extract
1¼ cups flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
¼ cup black sesame seeds

1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.

2. In a large mixing bowl, use a hand mixer at medium speed to beat together the shortening and sugar until light and fluffy. Beat in the tahini, 3 tablespoons of the nondairy milk, and the zest. Mix in the vanilla.

3. Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not then add a tablespoon or two of nondairy milk until it does.

4. Roll dough into walnut-size balls and flatten them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets and flatten them a little bit more. Sprinkle and lightly press sesame seeds into the tops.

5. Bake for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes. Use a thin, flexible spatula to transfer them to a rack to cool completely.

⅓ cup canola oil
⅓ cup sugar
⅓ cup firmly packed brown sugar
3 tablespoons nondairy milk
2 teaspoons ground flax seeds
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup slivered almonds
¾ cup dried cherries

1. Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.

2. In a large bowl, use a fork to vigorously mix oil, sugars, nondairy milk, flax seeds, and extracts. Sift in flour, baking soda, and salt and mix. When ingredients are mostly combined, add the almonds and cherries and mix until thoroughly combined.

3. Drop cookies by generous tablespoons onto the baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them to wire racks to complete cooling.

2 generous cups mini pretzels, crushed
into small pieces
1 cup roasted, shelled peanut halves
4 ounces (about 1½ cups, lightly
packed) dried apple rings
1¾ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup nondairy milk
2 tablespoons ground flax seeds
½ cup canola oil
1 cup dark brown sugar, tightly packed
⅓ cup sugar
1½ teaspoons pure vanilla extract

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into bite-size pieces. Combine with the pretzels and peanuts.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

4. In a separate large bowl, whisk together the nondairy milk and flax seeds. Add the oil, brown sugar, sugar, and vanilla. Beat with electric

eanut Apple Pretzel Drops

beaters for 2 minutes until the lumps of brown sugar are dissolved and the mixture is very thick. Stir in the flour mixture, mixing just until dry ingredients are moistened and a thick, soft dough forms (you might want to use a rubber spatula for this step). Fold in the pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky.

 

5. Drop heaping tablespoons of dough about 2 inches apart onto the baking sheet. Bake 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from the cookie sheet to wire racks to cool. Store in a loosely covered container.

1⅓ cups all-purpose flour, or a
combination of whole wheat pastry
and all-purpose
1 teaspoon baking powder
¾ teaspoon baking soda
1¼ teaspoons ground cinnamon
½ teaspoon salt
2 cups oats, quick-cooking or rolled
½ cup canola oil
½ cup creamy natural peanut butter
½ cup sugar
¾ cup firmly packed dark brown sugar
⅓ cup nondairy milk
4 teaspoons ground flax seeds
1½ teaspoons pure vanilla extract
1 cup roasted, salted peanuts, chopped

1. Preheat oven to 350°F. Lightly grease two baking sheets or line them with parchment paper.

2. In a medium-size bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Stir in the oats and set aside.

3. In a large bowl, beat together oil, peanut butter, sugar, brown sugar, nondairy milk, flax seeds, and vanilla until smooth. Fold in half of the flour/oat mixture to moisten, then fold in the remaining half.

4. Place the chopped salted peanuts in a shallow dish. Drop 1 generous, rounded tablespoon of dough per cookie into the peanuts, pressing the nuts into the dough. Move the dough onto the cookie sheets, leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup.

Peanut Butter Oatmeal Cookies