Vegan Baking

Pumpkin purée gives this Pumpkin Gingerbread Cookie recipe extra Halloween street cred. These vegan cookies also pack a combination of barley malt syrup and molasses enhanced with ginger, nutmeg, cloves and just the right amount of vanilla extract for a scary good flavor.

Feeling lonely this season? In under an hour you can have an arsenal of several tasty Gingerbread Cookie Buddies that won't even complain if you bite off their heads. These vegan cookies feature a touch of molasses, barley malt, ginger and just the right amount of nutmeg and cinnamon for deep gingerbread flavor. This recipe also works for fabricating gingerbread houses.

This Sassy Shortbread Cookie recipe is easy to make and has lots of possibilities for customizing. The buttery vegan cookies pack a generous helping of margarine with just a touch of vanilla extract for a delectible flavor and a satisfying crunch.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Peanut Butter Chocolate Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, cinnamon, vanilla and just the right amount of chocolate chips really brings out the best in these dense, chewy peanut butter cookies.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Maple Walnut Wonder Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Maple syrup, rolled oats, cinnamon, vanilla and just the right amount of raisins and walnuts really bring out the best in these dense, chewy maple oatmeal cookies.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Ginger Almond Madness Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Molasses, ginger, cinnamon, almond extract, cloves and just the right amount of almonds really bring out the best in these dense, chewy ginger snap cookies.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Coconut Mac Daddy Macaroon was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, coconut, vanilla extract and just the right amount of macadamia nuts really bring out the best in these dense, chewy coconut macaroons.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Coconut Mac Daddy Macaroon was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, coconut, cocoa powder and just the right amount of chocolate chips really bring out the best in these dense, chewy chocolate coconut macaroons.

I used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Cherry Bomb Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, cocoa powder, a touch of almond extract and just the right amount of chocolate chips and dried Ranier cherries really bring out the best in these dense, chewy chocolate brownie cookies.

These Pumpkin Pecan Cookies are especially wonderful during the fall season because they pack just the right amount of pumpkin purée, barley malt syrup, cashew butter and a perfect combination of spices like cinnamon, ginger, nutmeg and cloves. This vegan cookie recipe also features pecans to compliment the pumkin forward flavor.

This Orange Chocolate Cashew Cookie recipe takes advantage of the rich flavor combination of maple syrup, brown rice syrup, cashews, orange zest and chocolate chips. These wheat free vegan cookies bake up chewy with a great cashew induced crunch.

One of my favorite things about coconut is how its simplicity doesn't yearn to be enhanced, combined and built up amongst other ingredients to really shine; its gloriously rich and warm flavors are substantial enough without much else. In this vegan coconut macaroon recipe I chose to showcase coconut with just a touch of brown rice syrup and vanilla extract so the coconut does most of the talking. Coconut is perfectly happy if you are in the paring mood however. If you're feeling so inclined, a drizzle of melted chocolate will bring these to the next level.

This Chocolate Coconut Macaroon recipe is based on the fact that chocolate and coconut is one of the best flavor combinations ever known. These vegan macaroons feature brown rice syrup and a touch of vanilla extract to let the chocolate and coconut flavors really shine.

These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I've learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and golden flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape. These cookies are also great for ice cream sandwiches.