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<![CDATA[Vegan Cookie Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Cookie Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/cookies/pumpkin-gingerbread-cookies <![CDATA[Vegan Pumpkin Gingerbread Cookies]]> http://www.veganbaking.net/recipes/cookies/pumpkin-gingerbread-cookies Vegan Pumpkin Gingerbread CookiesPumpkin purée gives this Vegan Pumpkin Gingerbread Cookie recipe extra Halloween street cred. These 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.
{loadposition share}Vegan Pumpkin Gingerbread Cookies

Pumpkin purée gives this Vegan Pumpkin Gingerbread Cookie recipe extra Halloween street cred. These 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.

Find more Gingerbread recipes on Veganbaking.net

Vegan Pumpkin Gingerbread Cookie Recipe

3 cups all-purpose flour
1 teaspoon baking soda

2/3 cup sugar
¼ cup + 1 Tablespoon (67 grams) Regular Vegan Butter or stick margarine, softened
¼ cup + 1 Tablespoon pumpkin purée
½ cup molasses
¼ cup barley malt syrup
1 ½ teaspoons ginger powder
1 teaspoon salt
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon cloves

1) Whisk together the dry ingredients

Preheat oven to 350F (177C). In a medium size bowl whisk together the all-purpose flour and baking soda. Set aside.

2) Whisk together the wet ingredients

In another medium size bowl mix together the sugar, Vegan Butter, pumpkin purée, molasses, barley malt syrup, ginger powder, salt, vanilla extract, cinnamon, nutmeg and cloves.

3) Mix the vegan gingerbread dough

Pour half of the flour into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Pour the other half of the flour and mix with with a spoon until well incorporated. It's normal for the dough to feel really thick at this point and you may have to mix with your hands.

4) Roll the dough and cut the cookies

Lightly dust a silicone baking mat or pastry cloth with flour. Form the dough into a ball and roll into a 1/3 inch thick flat disc. Use a cookie cutter to cut the dough into shape and put the cookies on a lightly oiled or parchment paper covered cookie sheet. Be sure to dust your baking mat or pastry cloth and rolling pin with flour every time you regather the dough into a ball and roll it out again. Lightly dusting a spatula and sliding it under the dough after you cut it with the cutter will help you lift the cookie and transfer it to the cookie sheet.

5) Bake the vegan gingerbread cookies to perfection

Bake for 17 minutes. If using two cookie sheets, switch the sheets on the oven racks halfway through the baking time to ensure that the cookies are evenly cooked. 
Depending on the size of your cookie cutter, this recipe makes about 15 Vegan Pumpkin Gingerbread Cookies.

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Sun, 19 Oct 2008 03:23:40 -0400 193 2008-10-19 4
http://www.veganbaking.net/recipes/cookies/gingerbread-cookie-buddies <![CDATA[Vegan Gingerbread Cookie Buddies]]> http://www.veganbaking.net/recipes/cookies/gingerbread-cookie-buddies Vegan Gingerbread Cookie BuddiesFeeling lonely this season? In under an hour you can have an arsenal of several tasty Vegan 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. {loadposition share}Vegan Gingerbread Cookie Buddies

Feeling lonely this season? In under an hour you can have an arsenal of several tasty Vegan 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.

Find more Gingerbread recipes on Veganbaking.net

Vegan Gingerbread Cookie Buddy Recipe

3 cups all-purpose flour
1 teaspoon baking soda

¾ cup (161 grams) Regular Vegan Butter or stick margarine, softened
2/3 cup sugar
½ cup molasses
¼ cup barley malt syrup
1 Tablespoon non-dairy milk
1 ½ teaspoons ginger powder
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon salt

1) Prepare your oven, baking sheets and whisk the flour

Preheat oven to 350F (177C). Line two baking sheets with parchment paper. In a medium size bowl whisk together the all-purpose flour, baking soda and set aside.

2) Whisk together the flavor building ingredients

In another medium size bowl mix together the Vegan Butter, sugar, molasses, barley malt, non-dairy milk, ginger powder, vanilla extract, cinnamon, nutmeg and salt.

3) Build the cookie dough

Pour half of the flour into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Pour the other half of the flour and mix with with a spoon until well incorporated. It's normal for the dough to feel really thick at this point and you may have to mix with your hands.

4) Chill the dough then roll out and cut

Form the dough into a ball, flatten it into a 1 inch disc and wrap it in plastic wrap. Chill the dough in the refrigerator from 1 hour to 3 days. Lightly dust a clean surface with flour and roll the chilled dough into a ¼ inch thick flat disc. Use a gingerbread man or other style of cookie cutter to cut the dough into shape and place the cookies on the cookie sheets. Be sure to dust your working surface with flour every time you regather the dough into a ball and roll it out again. Lightly dusting a spatula and sliding it under the dough after you cut it with the cutter will help you lift the cookie and transfer it to the cookie sheet with minimal sticking.

5) Bake the vegan gingerbread cookies to perfection

Bake for 15 minutes. If you're baking with two cookie sheets, switch the sheets on the oven racks halfway through the baking duration to ensure that the cookies are evenly cooked. Store in an airtight container at room temperature for up to 1 week. Depending on the size of your cookie cutter, this recipe makes about 15 Vegan Gingerbread Cookie Buddies.

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Wed, 15 Oct 2008 03:22:49 -0400 191 2008-10-15 5
http://www.veganbaking.net/recipes/cookies/sassy-shortbread-cookies <![CDATA[Sassy Vegan Shortbread Cookies]]> http://www.veganbaking.net/recipes/cookies/sassy-shortbread-cookies Sassy Vegan Shortbread CookiesThis Sassy Vegan Shortbread Cookie recipe is easy to make and has lots of possibilities for customizing. The buttery vegan cookies pack a generous helping of Vegan Butter with just a touch of vanilla extract for a delectable flavor and a satisfying crunch.
{loadposition share}Sassy Vegan Shortbread Cookies

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

Find more Holiday recipes on Veganbaking.net
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Sassy Vegan Shortbread Cookies Recipe

1 ¾ cups all-purpose flour
2 Tablespoons arrowroot flour or tapioca flour

1 cup (107 grams) Regular Vegan Butter or margarine (not tub margarine)
½ cup + 2 Tablespoons confectioners sugar
1 teaspoon vanilla extract

1) Whisk together your flours

Preheat oven to 350F (177C). In a medium mixing bowl, whisk together the all-purpose flour and the arrowroot flour.

2) Beat the Vegan Butter

In another medium mixing bowl, beat the Vegan Butter for about 30 seconds.

3) Mix in the confectioners sugar

Add the powdered sugar, vanilla extract and mix for another 30 seconds. Please note: It's important to measure the confectioners sugar non-packed. That is, don't compress it into the measuring cup.

4) Mix the ingredients into a dough

Mix half of the dry ingredients into the wet mixture until smooth. Add the last half of the dry ingredients and mix until smooth.

5) Form your cookies

To use with a cookie press

Place the dough into a cookie press and press into form on a cookie sheet. To ensure that the cookies stick to the cookie sheet after being pressed out of the cookie press, do not line the cookie sheet with parchment paper. Dust the cookies with course granulated sugar.  Bake 16 to 20 minutes or until the bottoms of the cookies are golden brown. If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration. Remove from the oven then let them cool on the cookie sheet for about five minutes before transferring them to a wire cooling rack. If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.

To roll and cut with a cookie cutter

On a lightly floured surface, roll out the dough into a circle that's ¾ inch thick. Cut with cookie cutters and place the cookies on a cookie sheet. Dust the cookies with course granulated sugar. Bake for 16 to 20 minutes or until the bottoms of the cookies are golden brown. If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration. If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.

Depending on the size of your cookie cutter, this recipe makes 14 to 24 Sassy Vegan Shortbread Cookies.

Vegan Shortbread Cookie Variations

Drizzle the cookies with melted chocolate
Depress the middle of each cookie with your thumb and place a dollop of cherry jam in the center of each cookie before baking.
When the cookies have just come out of the oven, grate dark chocolate over them.
Substitute 1 teaspoon of lemon extract instead of vanilla extract for Lemon Shortbread Cookies.

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Sun, 05 Oct 2008 15:39:03 -0400 189 2008-10-05 4
http://www.veganbaking.net/recipes/cookies/peanut-butter-chocolate-chip-cookies <![CDATA[Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies]]> http://www.veganbaking.net/recipes/cookies/peanut-butter-chocolate-chip-cookies Enchanted Oven Vegan Peanut Butter Chocolate Chip CookiesI used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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.
{loadposition share}Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies

I used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Peanut Butter recipes on Veganbaking.net
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Vegan Peanut Butter Chocolate Chip Cookies Recipe

¾ cup water
3 Tablespoons Egg Replacer Powder

1 ½ cups + 1 Tablespoon sugar   
2/3 cup vegetable oil
1 cup natural peanut butter, unsalted
1/3 cup brown rice syrup
1 ¾ teaspoons salt
1 ¼ teaspoons vanilla extract
1 teaspoon cinnamon   

¾ cup chocolate chips

2 ½ cups whole wheat flour (this may vary a little)
1 cup soy flour
¾ cup rolled oats
1 teaspoon baking powder

1) Preheat your oven and prepare your egg replacer

Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Mix together the flavor building ingredients

In a large mixing bowl, mix together the sugar, vegetable oil, peanut butter, brown rice syrup, salt, vanilla extract and cinnamon. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the chocolate chips.

3) Whisk together the dry ingredients

In another medium mixing bowl whisk together the whole wheat flour, soy flour, rolled oats and baking powder.

4) Build the cookie dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when they start to turn golden.
These cookies are very sensitive to over baking. This recipe makes about 16 Vegan Peanut Butter Chocolate Chip Cookies.

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Sun, 06 Jul 2008 14:39:52 -0400 178 2008-07-06 4
http://www.veganbaking.net/recipes/cookies/maple-walnut-wonder-cookies <![CDATA[Vegan Maple Walnut Wonder Cookies]]> http://www.veganbaking.net/recipes/cookies/maple-walnut-wonder-cookies Vegan Maple Walnut Wonder CookiesI used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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.
{loadposition share}Vegan Maple Walnut Wonder Cookies

I used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Maple recipes on Veganbaking.net

Vegan Maple Walnut Wonder Cookie Recipe

¾ cup maple syrup
3 Tablespoons Egg Replacer Powder

1 cup sugar   
1 cup Regular Vegan Butter or margarine, melted
¼ cup brown rice syrup
1 ½ teaspoons cinnamon
1 ¼ teaspoons vanilla extract
¾ teaspoon salt

½ cup chopped walnuts
½ cup raisins   

2 2/3 cups whole wheat flour
2 2/3 cups rolled oats
1 cup soy flour   
1 teaspoon baking powder   

1) Whisk together the egg replacer mixture

Preheat the oven to 325F (163C). In a medium bowl whisk together the maple syrup and the Eggless Binder Powder. 

2) Mix the flavor building ingredients

In a large mixing bowl mix the sugar, Vegan Butter, brown rice syrup, cinnamon, vanilla extract and salt. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the walnuts and raisins.

3) Whisk together the dry ingredients

In another medium mixing bowl whisk together the whole wheat flour, rolled oats, soy flour and baking powder.

4) Build the cookie dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. Bake for 27 minutes, switching the sheets on the oven racks after 15 minutes for even baking. These cookies are done when they just start to turn color. Do not bake until golden brown. 
These cookies are very sensitive to over baking. This recipe makes about 16 Vegan Maple Walnut Wonder Cookies.

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Sun, 06 Jul 2008 14:36:16 -0400 177 2008-07-06 4
http://www.veganbaking.net/recipes/cookies/ginger-almond-madness-cookies <![CDATA[Vegan Ginger Almond Madness Cookies]]> http://www.veganbaking.net/recipes/cookies/ginger-almond-madness-cookies Vegan Ginger Almond Madness CookiesI used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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.
{loadposition share}Vegan Ginger Almond Madness Cookies

I used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan 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 its 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. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Ginger recipes on Veganbaking.net

Vegan Ginger Almond Madness Cookie Recipe

2 cups sugar   
1 cup Regular Vegan Butter or margarine, melted
¼ cup + 2 Tablespoons water
1/3 cup brown rice syrup
3 Tablespoons molasses
2 Tablespoons ginger powder
1 teaspoon salt
1 ¼ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon almond extract
½ teaspoon cloves
3 Tablespoons Egg Replacer Powder

1/3 cup whole almonds

3 ½ cups whole wheat flour
1 cup soy flour
¾ cup rolled oats
1 teaspoon baking powder   

1) Whisk together the flavor building ingredients

Preheat the oven to 325F (163C). In a large mixing bowl, mix together the sugar, Vegan Butter, brown rice syrup, molasses, ginger powder, salt, vanilla extract, cinnamon, almond extract and cloves. Mix in the Eggless Binder Powder until well incorporated. Stir in the almonds.

2) Whisk together the dry ingredients

In another medium mixing bowl whisk together the whole wheat flour, soy flour, rolled oats and baking powder.

3) Build the cookie dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

4) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. Bake for 27 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when little cracks are visible.  Do not bake until golden brown. 
These cookies are very sensitive to over baking. This recipe makes about 16 Vegan Ginger Almond Madness Cookies.

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Sun, 06 Jul 2008 14:32:33 -0400 176 2008-07-06
http://www.veganbaking.net/recipes/cookies/coconut-mac-daddy-macaroons <![CDATA[Vegan Coconut Mac Daddy Macaroons]]> http://www.veganbaking.net/recipes/cookies/coconut-mac-daddy-macaroons Vegan Coconut Mac Daddy MacaroonsI 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 its 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. {loadposition share}Vegan Coconut Mac Daddy Macaroons

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 its 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. Please Note:  For best results it's crucial that this recipe is followed exactly.

Find more Coconut recipes on Veganbaking.net

Vegan Coconut Mac Daddy Macaroon Recipe

¾ cup + 2 Tablespoons water
2 ½ Tablespoons Egg Replacer Powder

2 ¼ cups sugar   
3 Tablespoons brown rice syrup
1 ½ teaspoons vanilla extract
¾ teaspoon salt   

¾ cup macadamia nuts, chopped

3 ¾ cups shredded coconut, unsweetened           

2 ½ cups all-purpose flour
1 cup soy flour
1 teaspoon baking powder   

1) Prepare the egg replacer mixture

Preheat your oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Mix together the coconut and other flavor building ingredients

In a large mixing bowl, mix together the sugar, brown rice syrup, vanilla extract and salt. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the shredded coconut. Stir in the macadamia nuts.

3) Whisk together the dry ingredients

In another medium mixing bowl whisk together the all-purpose flour, soy flour and baking powder.

4) Build the dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan macaroons to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the macaroons down to ¾ inch height.  The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking.  The macaroons are done when they just start to turn golden. 
These cookies are very sensitive to over baking. This recipe makes about 16 Vegan Coconut Mac Daddy Macaroons.   

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Sun, 06 Jul 2008 14:28:26 -0400 175 2008-07-06 4
http://www.veganbaking.net/recipes/cookies/chocolate-mac-daddy-macaroons <![CDATA[Vegan Chocolate Mac Daddy Macaroons]]> http://www.veganbaking.net/recipes/cookies/chocolate-mac-daddy-macaroons {loadposition share}Vegan Chocolate Mac Daddy MacaroonsI 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 its 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, vegan, chewy chocolate coconut macaroons. Please Note: For best results it's crucial that this recipe is followed exactly.
Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Mac Daddy Macaroon Recipe

¾ cup + 2 Tablespoons water
2 ½ Tablespoons Egg Replacer Powder

2 ¼ cups sugar
3 Tablespoons brown rice syrup   
1 ½ teaspoons vanilla extract       
1 ¼ teaspoons salt

½ cup chocolate chips

3 ¾ cups shredded coconut, unsweetened

¾ cup cocoa powder, sifted
2 cups all-purpose flour
1 cup soy flour
1 teaspoon baking powder

1) Prepare the egg replacer

Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Whisk together the flavor building ingredients

In a large mixing bowl mix together the sugar, brown rice syrup, vanilla extract and salt. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the shredded coconut.  Stir in the chocolate chips.

3) Whisk together the dry ingredients

In another medium mixing bowl, sift in the cocoa powder. Whisk in the all-purpose flour, soy flour and baking powder.

4) Build the dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the macaroons down to ¾ inch height. The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking.
These cookies are very sensitive to over baking. 
This recipe makes about 16 Vegan Chocolate Coconut Mac Daddy Macaroons.

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Sun, 06 Jul 2008 14:23:23 -0400 174 2008-07-06 5
http://www.veganbaking.net/recipes/cookies/chocolate-cherry-bomb-cookies <![CDATA[Vegan Chocolate Cherry Bomb Cookies]]> http://www.veganbaking.net/recipes/cookies/chocolate-cherry-bomb-cookies Vegan Chocolate Cherry Bomb CookiesI 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 its 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, just the right amount of chocolate chips and dried Ranier cherries really bring out the best in these dense, chewy chocolate brownie cookies. {loadposition share}Vegan Chocolate Cherry Bomb Cookies

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 its 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, just the right amount of chocolate chips and dried Ranier cherries really bring out the best in these dense, chewy chocolate brownie cookies. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Cherry Bomb Cookie Recipe

½ cup water
1 ½ Tablespoons Egg Replacer Powder

2 ¼ cups sugar
1 cup Regular Vegan Butter or margarine, melted   
1/3 cup brown rice syrup
1 ¼ teaspoons vanilla extract
½ teaspoon salt
¼ teaspoon almond extract   

¾ cup dried Ranier cherries   
¼ cup chocolate chips   

1 cup + 2 Tablespoons cocoa powder, sifted                   
2 ¾ cups whole wheat flour
1 cup soy flour
1 teaspoon baking powder   

1) Combine the water and egg replacer

Preheat your oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Mix the flavor building ingredients

In a large mixing bowl, mix together the sugar, Vegan Butter, brown rice syrup, vanilla extract, salt and almond extract. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the Ranier cherries and chocolate chips.

3) Whisk together the dry ingredients

In another medium mixing bowl whisk together the whole wheat flour, cocoa powder, soy flour and baking powder.

4) Build the dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. Bake for 28 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when little cracks are visible.
These cookies are very sensitive to over baking. 
This recipe makes about 16 Vegan Chocolate Cherry Bomb Cookies.

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Sun, 06 Jul 2008 14:10:52 -0400 173 2008-07-06 5
http://www.veganbaking.net/recipes/cookies/coconut-macaroons <![CDATA[Vegan Coconut Macaroons]]> http://www.veganbaking.net/recipes/cookies/coconut-macaroons Vegan Coconut MacaroonsOne 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.
{loadposition share} Vegan Coconut Macaroons

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.

Find more Coconut recipes on Veganbaking.net
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Vegan Coconut Macaroon Recipe

1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt

3 cups shredded coconut, unsweetened

¾ cup all-purpose flour

1) Mix the flavor building ingredients

Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.

2) Build the dough

Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you'll probably need to mix it with your hands. Continue mixing until the dough is well mixed.

3) Form the dough into balls

Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. It's important to note that these macaroons don't flatten during baking. So if you prefer your macaroons as balls, leave them intact on the baking sheet in ball form. If you prefer them flat, make sure to flatten them accordingly.

4) Bake the coconut macaroons to perfection

Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.
This recipe makes about 20 Vegan Coconut Macaroons.

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Fri, 29 Feb 2008 05:45:58 -0500 52 2008-02-29 5
http://www.veganbaking.net/recipes/cookies/chocolate-coconut-macaroons <![CDATA[Vegan Chocolate Coconut Macaroons]]> http://www.veganbaking.net/recipes/cookies/chocolate-coconut-macaroons

This Vegan 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.

Vegan Chocolate Coconut Macaroon Recipe

1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt

3 cups shredded coconut, unsweetened

½ cup cocoa powder, sifted
6 Tablespoons all-purpose flour

1) Mix your flavor building ingredients

Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.

2) Whisk together the dry ingredients

In another medium mixing bowl, sift in the cocoa powder, all-purpose flour and whisk them together.

3) Build the dough

Transfer the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you'll probably need to mix it with your hands. Continue mixing until the dough is well mixed.

4) Bake the vegan macaroons to perfection

Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.
This recipe makes about 20 Vegan Chocolate Coconut Macaroons.

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Fri, 29 Feb 2008 05:43:07 -0500 51 2008-02-29 5
http://www.veganbaking.net/recipes/cookies/chocolate-chip-cookies <![CDATA[Chewy Vegan Chocolate Chip Cookies]]> http://www.veganbaking.net/recipes/cookies/chocolate-chip-cookies Chewy Vegan Chocolate Chip CookiesThese Chewy Vegan 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.
{loadposition share}Chewy Vegan Chocolate Chip Cookies

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.

Find more Easy recipes on Veganbaking.net
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Chewy Vegan Chocolate Chip Cookie Recipe

2 Tablespoons golden flax meal
3 Tablespoons water

2 ¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon

¾ cups + 2 Tablespoons (188 grams) or 1 ¾ sticks Regular Vegan Butter or margarine, room temperature
1 ½ cups sugar

2 teaspoons molasses
2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1) Prepare your flax gel mixture

Preheat your oven to 350F (177C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper.

2) Whisk together the dry ingredients

In a medium mixing bowl whisk together the all-purpose flour, baking soda, salt and cinnamon until well incorporated. Set aside. For a Holiday twist, add a ½ teaspoon cardamom here as well.

3) Cream the Vegan Butter and other ingredients

In another medium mixing bowl cream the Vegan Butter and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.

4) Mix the vegan cookie dough

Add the flour mixture from Step 2 and mix until just incorporated. The dough will be thicker than traditional non-vegan cookie dough so don't be afraid to use your hands to mix it together if you need to. Stir in the chocolate chips.

5) Transfer the cookie dough to the sheets and bake to perfection

Form the dough into 1 ½ inch balls. Place them on the cookie sheet so they're spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it's important to pay attention to the baking time. Cookies will store in an air tight container at room temperature for about one week or in a freezer bag in the freezer for up to six months. This recipe makes about 22 to 24 Chewy Vegan Chocolate Chip Cookies.

Space the cookies 2 to 3 inches apart

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Fri, 29 Feb 2008 05:38:48 -0500 50 2008-02-29 5
http://www.veganbaking.net/recipes/cookies/banana-chocolate-chip-cookies <![CDATA[Vegan Banana Chocolate Chip Cookies]]> http://www.veganbaking.net/recipes/cookies/banana-chocolate-chip-cookies

This Vegan Banana Chocolate Chip Cookie recipe takes advantage of the binding and flavor enhancements of all those bananas you have in your freezer. These vegan cookies also feature cashew butter, almond butter, rolled oats, a touch of vanilla extract and a generous addition of chocolate chips.

 

Vegan Banana Chocolate Chip Cookie Recipe

1 ¼ cup sugar
¼ cup cashew butter
¼ cup almond butter
1 over ripe banana, mashed
½ cup vegetable oil
¼ cup non-dairy milk
2 teaspoons vanilla extract
½ teaspoon salt

1 cup semi-sweet chocolate chips
½ cup walnuts (optional)

1 ¼ cups rolled oats
1 cup whole wheat flour
1 teaspoon non-aluminum baking powder

1) Mix the wet ingredients together

Preheat oven to 325F (163C). In a large bowl mix together the sugar, cashew butter, almond butter, banana, vegetable oil, non-dairy milk, vanilla extract and salt.  Stir in the chocolate chips and walnuts if desired.

2) Mix the dry ingredients together

In another large bowl, whisk together the rolled oats, whole wheat flour and baking powder.

3) Mix the dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed.

4) Bake the vegan cookies to perfection

Form into spoon sized balls and place on a lightly oiled or parchment paper lined cookie sheet. Squish cookies down to 1 inch height and bake for 15 to 20 minutes. Do not over bake. A metal spatula works well at removing them from the cookie sheet when they are completely cooled. Switch the cookie sheets on the racks halfway through the baking duration. The cookies will bake more evenly this way. Store the cookies in a covered container at room temperature for up to 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes about 18 Vegan Banana Chocolate Chip cookies.

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Sun, 17 Feb 2008 02:40:53 -0500 47 2008-02-17 4