Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (15 page)

Morsels

 

For easier measuring of
agave nectar, measure oil first
in measuring cup, then measure
the agave nectar right after. The
slick oiled surface of the cup
will help make the agave
slide out easily.

 

⅔ cup agave nectar
⅔ cup canola oil
2 tablespoons nondairy milk
1 tablespoon ground flax seeds
1½ teaspoons pure vanilla extract
Grated zest of one orange (about 1
tablespoon of zest)
1½ cups all-purpose flour
1 cup whole wheat pastry flour
¾ teaspoon baking soda
A generous ¼ teaspoon salt
1 cup chocolate chips (use grain-sweetened
to keep them refined-sugar-free)

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

2. In a large bowl, whisk together agave nectar, oil, nondairy milk, flax seeds, vanilla, and orange zest until smooth, about 2 minutes. Sift in the all-purpose flour, whole wheat pastry flour, baking soda, and salt and mix to form a soft dough. Fold in the chocolate chips.

3. Drop generously rounded tablespoons of dough 2 inches apart onto the baking sheets. Bake cookies for 12 to 14 minutes, until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in a tightly covered container.

½ cup agave nectar
¼ cup brown rice syrup
⅓ cup canola oil
⅔ cup creamy or chunky salted peanut
butter
2 tablespoons nondairy milk
1 tablespoon ground flax seeds
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
1½ cups all-purpose flour
¾ cup whole wheat pastry flour
1 teaspoon baking soda
A generous ¼ teaspoon salt

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

2. In a large bowl, whisk together the agave nectar, brown rice syrup, oil, peanut butter, nondairy milk, flax seeds, and vanilla and almond extracts until smooth, about 3 minutes. Sift in the all-purpose flour, whole wheat pastry flour, baking soda, and salt and mix to form a soft dough.

3. Drop large, generously rounded tablespoons of dough 2 inches apart onto the baking sheets. Flatten the cookies to about 1 inch using the back of a measuring cup. Lightly spray the back of the cup with nonstick spray if the dough starts to stick. Then use a fork to press a crosshatch pattern onto the tops of cookies, spraying with cooking spray to prevent sticking if necessary.

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

Morsels

 

If all you have is
unsalted peanut butter,
up the salt to
½ teaspoon.

 

3 cups old-fashioned rolled oats
1½ cups spelt flour
½ cup wheat germ
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup orange juice
3 tablespoons ground flax seeds
1 teaspoon pure vanilla extract
½ cup canola oil
⅔ cup brown rice syrup
¼ cup barley malt syrup
¼ cup sesame seeds
½ cup pepitas or sunflower seeds
½ cup dried cranberries
1 cup dried chopped fruit, such as
pineapple, apricots, apples, golden
raisins, dates, papaya, or a mix

1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan that has at least a 2-inch rim with parchment paper.

2. In a large bowl, combine rolled oats, spelt flour, wheat germ, cinnamon, baking soda, and salt. In a separate bowl or large measuring cup, whisk together orange juice and flax seeds, then mix in the vanilla, oil, brown rice syrup, and barley malt syrup until smooth.

Fruity Oaty Bars

3. Form a well in the center of the dry ingredients and pour in the orange juice mixture. Using a rubber spatula, stir to moisten the ingredients, then fold in sesame seeds, pepitas, cranberries, and dried fruit. The dough will be very sticky and thick; you may want to fold in these last ingredients using your hands.

4. Use lightly moistened hands to firmly and evenly press the dough into the prepared baking pan. Take care that the dough in the center of the pan is not too thick; press the dough slightly toward the edges of the pan. Bake for 26 to 28 minutes until the top is golden brown and firm.

5. Remove the pan from the oven and place it on a wire rack to cool. Let it cool for at least 45 minutes, then use a thin, very sharp serrated knife to carefully cut 16 bars. Store the bars in a tightly covered container, or wrap them individually tightly in foil and freeze.

1. To reduce the applesauce, cook it in a saucepan over medium heat for about 25 minutes, stirring often. Keep the heat low enough that it doesn’t rapidly boil, but instead appears to be steaming and occasionally bubbling. After about 20 minutes spoon the applesauce into a measuring cup to measure how much it has reduced. It should measure about ⅔ cup by now. If not, return it to the pot to continue cooking until it has reduced to ⅔ cup or slightly less. When done, remove the saucepan from the heat and let the applesauce cool completely before proceeding.

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

3. In a large mixing bowl, stir together the oil, Sucanat, vanilla, and lemon rind. Mix in the cooled applesauce, then sift in the whole wheat pastry flour, all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt. Mix to form a soft dough.

4. For each cookie, scoop 1 rounded tablespoon of dough onto a baking sheet, keeping the cookies about 2 inches apart. Sprinkle with a little Cinnamon Sugar if using and flatten the tops with the back of a measuring cup. Bake the cookies for 8 to 10 minutes or until puffed and just starting to brown on the edges. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

⅓ cup sugar
⅓ cup brown sugar
½ cup canola oil
½ cup almond milk (or your nondairy
milk of choice)
2 tablespoons tapioca flour (you can
sub arrowroot powder or cornstarch)
2 teaspoons pure vanilla extract
2 cups white whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips