Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (14 page)

6. Once cookies are cooled, drizzle the icing across them in lines. Let them set in a cool dry place for at least half an hour.

⅓ cup sugar
1 teaspoon ground cinnamon

½ cup canola oil
1 cup sugar
¼ cup pure maple syrup
3 tablespoons nondairy milk
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more
vanilla extract if you have no
chocolate)
⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
(regular, not Dutch)
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cayenne

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

2. Mix the topping ingredients together on a large dinner plate. Set aside.

3. In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.

4. Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you’ve got a pliable dough.

5. Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely.

⅔ cup well-mashed ripe banana (about
two small bananas)
2 tablespoons ground flax seeds
¼ cup nondairy milk
½ cup canola oil
½ cup brown rice syrup
¼ cup agave nectar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat pastry flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups quick-cooking or rolled oats
1 cup pecan or walnut halves, toasted
and coarsely chopped
1 cup dried cranberries

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

2. In a large mixing bowl, combine banana, flax seeds, and nondairy milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar, and vanilla. Sift in all-purpose flour, whole wheat pastry flour, cinnamon, nutmeg, baking soda, and salt and mix to form a moist batter. Fold in the oats, pecans, and dried cranberries. The dough will be moist yet thick and sticky.

3. Drop scant ¼ cups of dough about 2 inches apart onto the baking sheets. Spray the inside of the measuring cup with nonstick cooking spray to help release the dough from the cup. Use the back of a large measuring cup to press down cookies to about a 1-inch thickness.

4. Bake the cookies for 14 to 16 minutes or until edges begin to turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered. These cookies can stay fresh for up to 2 months in the freezer, just seal tightly in plastic wrap. To thaw, just let sit at room temperature for 15 minutes.

Morsels

 

This dough is very sticky
and moist compared with
typical oatmeal cookie dough,
but do not fear it. The oats
and flax bind everything
nicely in the end.

 

⅓ cup nondairy milk
2 tablespoons ground flax seeds
½ cup canola oil
1¼ cups Sucanat or other natural dried
sweetener
2 teaspoons pure vanilla extract
1½ cups whole wheat pastry flour
½ cup roasted carob powder
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup dairy-free carob chips
¾ cup roasted peanuts or toasted
walnuts, chopped
½ cup currants or raisins

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

2. In a large mixing bowl, combine nondairy milk, flax seeds, oil, Sucanat, and vanilla. Mix until well blended and smooth. Sift in whole wheat pastry flour, carob powder, baking soda, baking powder, and salt. Stir to form a thick dough but do not overmix. Fold in carob chips, peanuts, and currants. If dough seems too sticky, chill for 30 minutes to firm up, but this step is not essential.

3. For each cookie, roll about 2 tablespoons of dough into a ball and press onto the baking sheet, placing cookies 2 inches apart, as they will spread. Bake for 8 to 10 minutes, until spread and cracked on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a loosely covered container.

Morsels

 

Keep your eyes peeled for vegan carob chips, as some carob chips may contain dairy. Vegan carob chips can be a little bit melty after baking so we really recommend using parchment paper for these.

¼ cup nondairy milk
1 tablespoon ground flax seeds
⅔ cup canola oil
¾ cup agave nectar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
1¼ cups all-purpose flour
¾ cup whole wheat pastry flour
½ cup cocoa powder
¾ teaspoon baking soda
A generous ¼ teaspoon salt
½ cup chocolate chips
½ cup whole roasted peanuts, toasted
walnuts, or roasted cashews
½ cup dried cherries or raisins

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together nondairy milk, flax seeds, oil, agave nectar, vanilla extract, and almond extract until combined, about 2 minutes. Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, and salt and mix to form a soft dough. Fold in the chocolate chips, nuts, and dried fruit.

3. For each cookie drop about 2 tablespoons of dough, 2 inches apart, onto the baking sheets. If the dough is sticking spray the spoon or dough scoop with nonstick spray. If desired, lightly flatten cookies with the back of a measuring cup sprayed with nonstick spray.

4. Bake for 12 to 14 minutes, until firm. Let the cookies cool on a baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a tightly covered container.