Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (27 page)

5. Bake the cookies for 15 minutes; the edges should be lightly browned. Let the cookies cool on sheets for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

¼ cup soy milk
2 tablespoons lemon juice
2 tablespoons ground flax seeds
½ cup canola oil
¾ cup sugar
Grated zest of 1 lemon
½ teaspoon pure vanilla extract
1⅓ cups all-purpose flour
½ cup yellow cornmeal
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons poppy seeds

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together the soy milk and lemon juice till the soy milk curdles. Beat in the flax seeds, oil, sugar, lemon zest, and vanilla till smooth.

3. Sift in the flour, cornmeal, cornstarch, baking powder, baking soda, and salt. If any large particles of cornmeal remain in the sifter, dump those into the bowl also. Add the poppy seeds. Stir to form a soft dough.

4. Form a log about 10 to 11 inches long by 4 inches wide, using a rubber spatula to even edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm. Some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat oven again, to 325°F. Very carefully slide the log off the baking sheet onto a cutting board. With a sharp, heavy knife, cut the log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently, move the slices to the baking sheet (sliding a chef’s knife underneath works well), standing them on their bottom edge if possible.

6. Rebake the slices for 26 to 28 minutes. The slices should appear dry, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

Morsels

 

If the biscotti seem to
crumble when the from-above
slicing method is used, try placing
your chef’s knife on one side of the
cookie log and rocking the knife
blade in one firm motion to
the other side.

 

¼ cup molasses
⅔ cup sugar
2 tablespoons ground flax seeds
½ cup canola oil
2 tablespoons nondairy milk
1 teaspoon pure vanilla extract
1¾ cups all-purpose flour
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1½ teaspoons baking powder
½ teaspoon salt
4 ounces candied ginger, finely chopped

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, beat together molasses, sugar, flax seeds, oil, nondairy milk, and vanilla with a wire whisk until smooth.

3. Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped candied ginger, pushing any bits that pop out back into the dough.

4. Form a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat oven to 325°F. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them on their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

Morsels

 

Substitute ¾ cup
whole wheat pastry flour for
all-purpose flour to add a little
whole-grain stuff to
these cookies.

 

¼ cup nondairy milk
4 teaspoons matcha green tea powder
2 tablespoons ground flax seeds
½ cup canola oil
¾ cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ cup whole wheat pastry flour
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
4 ounces walnut halves (about 1¼ cups)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Pour the nondairy milk into a large bowl and add the green tea powder. Use a wire whisk to beat until no lumps remain. Beat in flax seeds until smooth. Add oil, sugar, and vanilla and mix to combine.

3. Sift in the flours, cornstarch, baking powder, and salt. Stir to form a smooth dough, then knead in the walnut halves, pushing any nuts that pop out back into the dough.

4. Form a log about 10 inches long by 4 inches, using a rubber spatula to even edges and flatten end sides of log. Bake for 30 minutes until the log is puffed and firm. Some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat oven to 325°F. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife slice log into ½-inch thick slices, using one quick and firm motion, pressing down into the log. Very gently move the slices to a baking sheet, standing them on their bottom edge if possible. Rebake the slices for 26 to 28 minutes. The biscotti should appear dry and nuts should be lightly toasted. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

Morsels

 

The dark green dough will turn a
lighter shade after baking. Some varieties
of matcha powder may have an intense hue
that remains bright green through the whole
baking process. We don’t have a specific brand to
recommend, but if you should be so lucky to score
some you could have biscotti so amazingly green
it’ll make a frog blush. Use pure powdered
matcha green tea without added sugar.
Definitely no green tea-flavored
beverage mixes either.

 

⅓ cup almond milk
2 tablespoons ground flax seeds
2 teaspoons orange zest
¾ cup sugar
½ cup canola oil
1 teaspoon pure vanilla extract
1⅔ cups all-purpose flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
¼ teaspoon allspice
½ teaspoon salt
½ cup white chocolate chips
½ cup dried cranberries

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the almond milk and flax seeds, beating for about 30 seconds. Mix in the orange zest, sugar, oil, and vanilla. Sift in the flour, arrowroot powder, baking powder, allspice, and salt. Stir to combine, and just before the dough comes together knead in the chocolate chips and cranberries. Knead to form a stiff dough. If cranberries and chips pop out just press them back in as well as you can.

3. On the parchment, form the dough into a log and press it into a rectangle about 12 inches long and 4 inches wide. Bake for 26 to 28 minutes till lightly puffed and browned. Let the log cool on the baking sheet for about 30 minutes.

4. Preheat oven to 325°F. Carefully transfer the baked log to a cutting board. With a heavy, very sharp knife, cut ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices off or they could crumble. Stand slices, curved sides up, ½ inch apart on baking sheet, and bake for 20 to 25 minutes, until biscotti appear dry and toasted. Transfer the biscotti to a wire rack to cool completely.