Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (30 page)

3¼ cups of quick-cooking oats
A pinch of salt
1 cup plus 2 tablespoons powdered
sugar
⅓ cup natural or Dutch cocoa powder
½ cup nonhydrogenated margarine,
softened
½ cup chocolate or vanilla nondairy milk
or chilled brewed coffee
1¼ teaspoons pure vanilla extract

1½ cups or more flaked coconut or
finely chopped nuts or cookie
crumbs or crushed sweetened cereal
or 1 cup pearl sugar.

1. In a large bowl, combine the oats and salt, then sift in the powdered sugar and cocoa powder. Add the margarine and use a pastry cutter or a large fork to combine with dry ingredients, mashing to form a crumbly mixture. Pour in the nondairy milk and vanilla, stirring with a rubber spatula to form a thick, sticky dough.

2. Spread out the coconut on a large plate. If using other coatings for the cookies, spread these out into separate plates. For each cookie scoop a generous tablespoon of dough, drop directly into the coating, roll to cover completely, and then briefly roll between your palms to form a smooth ball. Repeat with the remaining dough. If desired, chill the cookie balls for at least 30 minutes prior to serving to allow flavors and textures to meld a bit. Store in a tightly covered container in the refrigerator until ready to serve.

Morsels

 

✦ For a smoother texture, try whirling the oats in a blender for a few seconds. Take care not to overblend oats to a fine flour, though.

✦ Look for pearl sugar in gourmet baking supply stores or stores that sell Swedish stuff.

1 cup dark brown sugar
2 tablespoons sugar
¼ cup nondairy milk
½ cup nonhydrogenated margarine,
softened
1½ teaspoons pure vanilla extract
1¾ cups all-purpose flour
¼ teaspoon salt
1¼ cups chocolate chips

1. In a large mixing bowl, use electric beaters to combine the sugars and the nondairy milk until the sugars are moistened. Beat in the margarine and vanilla, creaming the mixture until combined. Add the flour and salt and beat to form a soft, fluffy dough. Use a rubber spatula to fold in the chocolate chips.

2. Place a sheet of waxed paper onto a small baking sheet or cutting board that will fit into your freezer. Use a small ice cream scoop to scoop out balls of dough onto waxed paper. Freeze for 1 hour or until firm. If desired, let the cookies stand for 10 minutes to soften slightly before serving. Store cookies loosely covered in the freezer.

Morsels

 

This recipe is ideal if you
have dreams of making vegan
cookie dough ice cream at home.
Pat the cookie dough into a ½-inch-thick
disc between two pieces of waxed paper
and freeze until firm. Cut into tiny,
bite-size chunks before folding
into vanilla or chocolate
vegan ice cream.