Cookies

Chocolate Chip Cookies

1 lb. (4 sticks) vegan butter, softened

1 lb. dark brown sugar                   1 ½ c. sugar

2 tbsp. vanilla                                  1 ½ tsp. salt

1 ½ tsp. baking soda                       5 ½ c. flour

3 ½ tsp. egg replacer mixed with ¾ c. water

1 bag of mini vegan chocolate chips

1.       Cream all together. Add flour last.

2.       Stir in chocolate chips.

3.       Bake at 350 for 11-15 minutes.

4.       You can freeze them in little balls on wax paper and the store in a Ziploc bag in the freezer. Bake frozen dough for 16-18 minutes.

Chocolate Chip Pumpkin Cookies

1 c. shortening                                   2 c sugar

½ c. applesauce                                 2 tsp. vanilla

15 oz. can pumpkin                          4 c. flour

1 ½ tsp. baking powder                    1 tsp. salt

1 tsp. cinnamon                                                1 pinch nutmeg

1 c. mini vegan chocolate chips  1 ½ tsp. baking soda

1.       Combine ingredients and stir chips in last.

2.       Drop by teaspoonfuls onto a greased cookie sheet.

3.       Bake at 375 for 12-15 minutes.

Oatmeal Cookies

1 ½ c. vegan butter, softened         ½ c. applesauce

1 ½ tsp. vanilla                                   1 c. brown sugar

½ c. sugar                                            2 c. flour

4 ½ c. old fashioned oats                 ½ tsp. cinnamon

1 tsp. baking soda                             ½ tsp. salt

1.       Mix all together and stir in oats, and chips last.

2.       Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 375 for 10-12 minutes.

Yummy Healthy Cookies

1/3 c. canola oil                                 2/3 c. brown sugar

½ tsp. baking powder                       ¼ tsp. baking soda

1 ½ tsp. cinnamon                             1 tsp. ginger

¾ tsp. salt                                            2 tsp. vanilla

¼ c. applesauce                                  2 tbsp. maple syrup

1 c. shredded carrots                        ½ c. dried cranberries

½ c. vegan chocolate chips               ½ c. slivered almonds

1 c. whole wheat flour                      1 ½ c. quick rolled oats

1.       Mix all together adding the oats in last.

2.       Bake on a greased sheet at 350 for 12 minutes. Cool on the baking sheet.

Nutty Raspberry Cookie

1/3 c. applesauce                             ¼ c. almond butter

½ c. sugar                                           1 tbsp. flax

1 ¾ c. oat flour                                  2 tsp. vanilla

½ tsp. baking soda                            ½ tsp. salt

½ c. old fashioned oats                    ½ c. raspberry jam

1.       Mix all together except jam, stirring in the oats last.

2.       Roll into 2 tbsp. balls and place on a parchment lined cookie sheet. Makes 18 cookies.

3.       Press a deep indent into each cookie with a moist thumbprint. Place ½ tsp. of jam into each.

4.       Bake at 350 for 10-12 minutes.

Peanut Butter Cookies

1 c. dark brown sugar                     ¾ c. peanut butter

½ c. vegan butter                             1 tsp. vanilla

¼ c. applesauce                                1 ½ c. flour

1 tsp. baking soda                            Sugar to roll in

1.       Mix all together. Roll into balls and roll in sugar.

2.       Place cookies on a parchment lined cookie sheet and flatten slightly with a fork.

3.       Bake at 375 for almost 10 minutes.

Russian Tea Cakes

½ c. vegan butter @ room temp.    

1/3 c. plus 1 tbsp. powdered sugar

1 c. plus 1 tbsp. flour                       3 tbsp. jam

1.       Cream butter, jam, and 1 tbsp. of the sugar. Add the flour.

2.       Use your hands to roll into 24 balls of dough. Bake on a parchment lined cookie sheet and bake at 325 for 20 minutes.

3.       When completely cool, roll cookies in the 1/3 c. sugar in a bowl till completely covered.

Snickerdoodles

1 c. vegan butter, soft                    2 ¾ c. flour

1 tbsp. egg replacer mixed with ½ c. water

1 tsp. baking soda                           1 ½ c. sugar

1 tsp. almond extract                     2 tsp. cream of tartar

½ tsp. salt

To roll in:

2 tbsp. sugar                                      2 tsp. cinnamon

1.       Mix all together. If too sticky to handle, refrigerate for 1 hour.

2.       Form balls and roll in cinnamon sugar mixture.

3.       Bake on an ungreased sheet at 400 for 8-10 minutes.

Ginger Cookies

4 ½ c. flour                                          2 tsp. baking soda

1 ½ c. vegan butter, soft                  1 tsp. cloves

1 tbsp. egg replacer mixed with ½ c. water

4 tsp. ground ginger                        ½ c. molasses

1 ½ tsp. ground cinnamon              ½ tsp. salt

2 c. sugar                                            2 tbsp. water

To roll in: 4 tbsp. sugar

1.       Mix dough. Place the 4 tbsp. of sugar in a separate bowl.

2.       Form balls and roll the balls in the sugar before placing on an ungreased cookie sheet. Flatten slightly with the back of a fork dipped in sugar.

3.       Bake at 350 for 8-10 minutes.

Gingerbread Men

½ c. sugar                                          ½ c. molasses

½ tsp. baking soda                           ¾ tsp. salt

1 tsp. cinnamon                               3 c. flour

½ c. shortening                                 ¼ c. water

¾ tsp. ground ginger                       ¼ tsp. all spice

½ tsp. baking powder

1.       Beat sugar, butter, molasses, and water on low 1 min. Beat on medium 1 min.

2.       Stir in remaining ingredients. Cover and refrigerate 1-2 hours.

3.       Roll out dough and cut into gingerbread men.

4.       Bake on an ungreased cookie sheet at 375 for 8-10 min.

5.       When cool, decorate with icing.

Cookie Frosting

2 c. powdered sugar                       1 tsp. vanilla

3-6 tbsp. coconut milk                    Squeeze of lemon juice

Optional: 1 tsp. cream of tartar

Sugar Cookies

1 c. shortening                                   2 tsp. salt

2 tsp. vanilla                                       1 ½ c. sugar

5 c. flour

2 tbsp. egg replacer mixed with 1 c. water

1.       Mix all together. Chill thoroughly. Roll out and cut into shapes.

2.       Bake on a greased cookie sheet at 350 for 8 minutes.

Brown Sugar Shortbread

½ c. vegan butter at room temperature

¼ c. plus 2 tbsp. brown sugar      1 c. flour

1.       Cream the butter and sugar. Add the flour. Form into a 1 inch thick disk and wrap in plastic and refrigerate 1 hour.

2.       Roll out dough on a floured surface to ¼ in. thick. Cut out with cookie cutter.

3.       Place on a parchment lined cookie sheet and freeze for 1 hour.

4.       Bake at 300 for about 20 minutes till cookies are set but not hard or browned.

5.       They taste good a day or two after they are made.

Fruit Pizza

8 tbsp. shortening                           1 c. sugar

½ tsp. baking soda                           1 tsp. vanilla

2 tbsp. coconut milk                        ½ c. vegan butter

1 ½ tsp. egg replacer mixed with ¼ c. water

2 ½ c. flour                                          ¼ tsp. salt

FROSTING:

4 oz. vegan cream cheese, soft  ¼ tsp. vanilla

3 tbsp. sugar                                      Assorted fruit

1.       Mix together cookie ingredients.

2.       Spread onto a greased pizza pan.

3.       Bake cookie at 350 for 18-20 min. Cool.

4.       Blend frosting and spread on cookie. Make a design on top with bananas, kiwi, strawberries, peaches, raspberries, blueberries, etc.

5.       Chill several hours. Cut into pie wedges.