Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (9 page)

¾ cup sugar
⅓ cup blackstrap molasses
½ cup canola oil
3 tablespoons nondairy milk
½ teaspoon pure vanilla extract
1¾ cups all-purpose flour, or use half all-purpose
and half whole wheat pastry
3 rounded teaspoons ground ginger
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt

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

2. In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla. In a separate bowl sift together flour, ginger, nutmeg, baking soda, and salt. Fold the dry mixture into the wet to form a firm dough.

3. Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets, and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a loosely covered container.

1½ cups powdered sugar
⅓ cup sugar

¾ cup sugar
⅓ cup canola oil
2 tablespoons dark corn syrup
1 teaspoon pure vanilla extract
⅓ cup nondairy milk
1 tablespoon ground flax seeds
4 ounces (about ½ cup) chocolate
chips, melted
1¼ cups plus 2 tablespoons all-purpose
flour
2 tablespoons black cocoa powder or
natural cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt

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

2. Sift the powdered sugar that will be used for rolling the cookies onto a large plate, preferably one with a raised edge. Pour the sugar for rolling into a small separate bowl. Set these aside.

3. In a large bowl, mix together sugar, oil, corn syrup, vanilla, nondairy milk, flax seeds, and melted chocolate until smooth. Sift in flour, black cocoa powder, baking powder, and salt and mix until a moist, thick dough forms. You can bake it as is, or for easier handling of dough, chill it for 15 to 20 minutes.

hocolaty Crinkle Cookies

 

4. For each cookie, scoop a generous tablespoon of dough and roll it into a ball. First roll the ball in the sugar, then roll several times in the powdered sugar. Don’t be stingy with rolling in both the granulated and powdered sugars; the more powdered sugar each cookie is coated with, the prettier it will look after it’s baked.

5. Place balls of dough at least 2 inches apart on lined baking sheets, as these will spread. Bake for 14 minutes until cookies are puffed and cracks have formed on the surface. Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes, then use a thin spatula to carefully move them to wire racks to finish cooling. Store in a tightly covered container.

Morsels

 

This is perhaps the only recipe in
this book that calls for corn syrup, if
just a few tablespoons of it. However, it
really does give these cookies exceptional
spreading power and helps form the pretty
cracks. If you’re not ready to commit to this
hot-button sweetener, many of our testers had
success substituting brown rice syrup. The
results look pretty good, but may not
have as much spread as the
cookies shown.

 

 

1 cup nonhydrogenated margarine,
softened
1¼ cups sugar
2 tablespoons nondairy milk
1½ teaspoons pure vanilla extract
1⅔cups all-purpose flour
¼ cup cornstarch
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt

⅓ cup sugar
2 tablespoons white decorator sugar, or
any large-crystal sugar
1 rounded teaspoon ground cinnamon
A big pinch of ground nutmeg

1. In a large bowl cream the margarine and sugar together until light and creamy, about 3 minutes, scraping the sides of the bowl when necessary. Add the nondairy milk and vanilla and beat until combined. Sift in the flour, cornstarch, cream of tartar, baking soda, and salt and beat mixture until a soft dough forms, about 4 minutes. Dough will be soft and fluffy. Chill dough for 30 minutes. Or, if desired, cover the dough with plastic wrap and chill overnight.

2. Preheat oven to 350°F and line two baking sheets with parchment paper. In a small shallow bowl, combine the sugar, decorator sugar, cinnamon, and nutmeg.

3. Scoop 1 tablespoon of dough, drop it into Cinnamon Sugar, and gently roll it into a ball. Place dough balls on cookie sheets about 3 inches apart. Sprinkle the top of each cookie with a little additional Cinnamon Sugar.

4. Bake 10 to 12 minutes. Cookies will be puffed and will deflate after removing from the oven. Allow cookies to cool 5 minutes on the baking sheets before moving to wire racks to complete cooling. Store in a loosely covered container.

 

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

2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chunks, and pecans.

4. For each cookie, drop ¼ cup of dough (about the size of a golf ball) onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup; repeat dipping in water for each cookie. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling. Store in a loosely covered container. These are also ideal cookie jar cookies!

Cowboy Cookies