Your tastebuds will thank you for using these recipes!
While coming up with cookie recipes that don’t use animal products such as eggs and milk may seem like a daunting task, tasty vegan recipes are easy to find and even easier to make. Here are a few delicious vegan cookie recipes to keep the cookie monsters in your family sugared and satisfied.
Ingredients:
2 ª cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
? tsp ground cinnamon
® tsp ground cloves
pinch of salt
? cup vegan margarine (softened)
1 cup sugar
2 tbsp unsweetened applesauce
1 tbsp water
ª cup molasses
Preparation:
- Preheat oven to 350 degrees.
- Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In a large bowl, cream together vegan margarine and sugar until light and fluffy. Beat in the applesauce, then the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into small balls and place two inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes. Remove and allow cookies to cool on baking sheet for five minutes. Place on a rack to cool completely.
Ingredients:
? cup white sugar
?-cup brown sugar
?-cup vegan margarine
?-cup soy yogurt
1 ® tsp vanilla
? tsp baking soda
? tsp salt
1 tsp lemon zest
2 ® cups flour
? cup poppy seeds
Preparation:
- Pre-heat the oven to 350 degrees.
- Cream together the white sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients.
- Drop by tablespoons onto a cookie sheet and bake for eight minutes or until done.
Vegan Oatmeal Cookies
Ingredients:
® sucranat (available at your local whole foods store)
3 tbsp coconut oil
® cup tahini (sesame butter)
1 tsp baking powder (aluminum free)
ª tsp baking soda
1-cup whole-wheat flour
1-cup old-fashioned oatmeal
1 tsp vanilla
1 tsp cinnamon
® cup chopped walnuts
® cup raisins or carob chips
Preparation:
- Mix sucranat, coconut oil and tahini in a large mixing bowl.
- Dissolve baking powder and baking soda in one tablespoon of purified water and add to the oil, sucranat and tahini mixture.
- Add whole-wheat flour, oatmeal, vanilla and cinnamon. Mix thoroughly until the dough becomes thick and pulls easily away from the sides of the bowl into a ball.
- Add the nuts. Note that you may substitute walnuts for any type of nut, raisin or carob chip you prefer.
- Chill the dough for two hours. Form into balls and place on a greased cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and let sit for 2-3 minutes. Remove from cookie sheet and place on a rack to cool.
This is one of the easiest vegan cookie recipes around.
?-cup vegan margarine
1-cup sugar
Ener-G Egg replacer for one egg
2 tsp baking soda
1 tsp ginger
1 tsp ground cloves
ª tsp nutmeg
2 cups flour
Preparation:
- Pre heat the oven to 350 degrees.
- Cream together the margarine, sugar and egg replacer until smooth. Add the remaining ingredients and stir to mix well.
- Cover and refrigerate for 30 minutes.
- Roll the dough into one-inch balls and place on a baking sheet. Bake for eight to 10 minutes or until done.
Being a vegan doesn’t mean you have to miss out on this old favorite. No list of vegan cookie recipes would be complete without this one.
Ingredients:
3 cups whole-wheat flour
1 cup unsweetened applesauce
?-cup brown sugar
1 tsp baking soda
2 tsp vanilla
1cup unsweetened carob chips
Preparation:
- Preheat the oven to 350 degrees.
- Mix together the flour and baking soda in a large bowl. Set aside.
- In a separate bowl, beat together the applesauce, brown sugar and vanilla. Add the dry ingredients and mix together.
- Stir in the carob chips.
- Drop one-inch spoonfuls onto a greased cookie sheet and bake for 12 minutes.
