Vegan Baking Recipes Vegan Cookie Recipes
Vegan Cookie Recipes
Want to see more vegan cookie recipes here? Help out the vegan baking community by Submitting your own! A cookie is a small, flat baked item that usually has a high amount of sugar and fat in proportion to flour. This often results in a rich, concentrated flavor. Some countries outside of the United States refer to cookies as biscuits. Vegan cookie recipes use egg replacers instead of eggs and other fats instead of butter.
29 results - showing 1 - 15
Written by sugarmamabakeshop 1
Written by HildaJorgensen 3
These are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla. My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell. This gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.
Written by sugarmamabakeshop 10
Written by Mattie 0
I’m a huge fan of linzer cookies which are sandwich cookies featuring an almond pastry crust sandwiching a tart raspberry jam center. I’m also a huge fan of gingerbread paired with orange. The tart orange pairs well with the spicy, bright flavors of ginger. These Gingerbread Marmalade Sandwich Cookies were borne out of a desire to combine the best qualities of these cookie styles, featuring a cookie that also delivers a crispy exterior, giving way to a chewy, jam layered center.
Since this recipe features gingerbread, it relies on placing the dough in the refrigerator between steps to ensure the dough is stiff and easy to work with. It’s worth clearing space in your freezer for two baking sheets before you start. I recommend using small cookie cutters for these cookies because the dough will spread out considerably during baking, making the cookies larger. I ended up using a small flower cookie cutter and an apple corer to cut the center holes. Adding about 4 drops of orange extract to the marmalade will ensure it has enough strength to stand up against and optimally pair with the gingerbread.
Written by Mattie 12
In my opinion, the ultimate cookie is crispy on the outside, yielding to a satisfying chew on the inside. This should not be confused with just a soft cookie. It should resist your bite a little and take a few moments to break down in your mouth as it provides burts of flavor with every chew. In contrast, soft cookies tend to be great on the first bite and disintegrate into nothingness soon after, often leaving you feel like you’re chewing on sweet dust. I’m a huge fan of peanut butter but I find the texture of peanut butter cookies to too often fall into the soft-only or even worse, the crumbly camp. If you scale back on their precious peanut butter they retain their chewy qualities but also quickly turn into regular cookies with just a hint of peanut butter flavor. I set out to find the optimum combination of decadent chewiness while keeping a peanut butter punch as intense as possible (and tossing in chocolate chips for good measure). This tightrope walk is extremely dangerous in that it causes you to eat way too many test cookies as you perfect your recipe.
Written by Renoodle 3
Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is. All I can say is THANKS AUSTRALIA for coming up with a perfect cookie. Australians call these cookies biscuits and they were developed during the first World War for the soldiers. They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away. The one secret ingredient is Lyle’s Golden Syrup. I found mine at a local store that has an international section. Look where you might find ingredients from the UK, you will likely find this sweet gem. There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness. These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.
Written by Mattie 10
My grandmother used to make the best cookies I've ever tasted. They were oatmeal raisin cookies that had a barely crisp exterior that gave way to a chewy, rich center that would release the most amazing oatmeal flavor. I asked her for the recipe once and she said she just made them by heart. How did people ever do that? It's amazing to me when something as exact as baking can be done without a recipe and be consistently amazing every time.
Written by Renoodle 6
These power puffs are so puff-tastic! I highly recommend them. I have never used millet before and I will certainly be using it more often. It’s fluffy, light and has more protein than puffed rice. These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army. These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.
Written by Mattie 3
Meringue is a perfect example of how eggs act in traditional baking and how difficult it often is to replace them. When an egg is beaten extensively the proteins contained within it unravel and bind together like rebar in concrete, air bubbles are trapped and ingredients are easily able to coexist together regardless of moisture content. Traditional meringue involves beating an egg mixture until it has incorporated a large volume of air bubbles, strengthening this mixture so it holds it's shape, adding sweeteners and flavorings then piping and baking it so it slightly leavens and dries to a crisp. Perfectly baked meringue has a delicate crisp that dissolves in your mouth and leaves behind a slightly chewy but not gummy center. I set out to into the annals of food science to create a vegan version. I ended up uncovering a treasure trove of information that can be applied to other vegan baking applications. There's nothing earthy and natural about this meringue. Order your hard to find ingredients online, put on your extra nerdy glasses and let's make vegan meringue!
Written by Mattie 3
This vegan Macadamia Snickerdoodle Cookie recipe utilizes a soft, buttery dough that's designed to leaven fast in the oven then fall. This results in the trademark crackly top that some say give this cookie the origins of it's name; schneckennudeln which means snail noodle in German. Snickerdoodle dough is similar to sugar cookie dough but there is more leavening power and the dough is rolled in cinnamon sugar prior to baking in the snickerdoodle version. The result is a tender cookie that is slightly crispy on the outside and soft on the inside accompanied by rich cinnamon notes.
Written by Renoodle 9
Written by Renoodle 4
I decided to recreate a granola cookie I once had in Sonoma from a cute little coffee shop. It was this fantastic oat-based cookie with honey and nuts and seeds. It was filling and tasty, but not vegan. So I thought I would try it at home with my modifications. I'm very, very pleased with how they came out. Please try this recipe at home.
Written by Mattie 5
This Gingerbread Pecan Biscotti recipe showcases the winning combination of candied ginger, pecans, molasses and just the right amount of spices like cinnamon, cloves and nutmeg. The result is a vegan biscotti armed with a deep, complex flavor with a spicy finish that helps kick out those winter blues.
Written by Mattie 9
These vegan Sugar Cookies are perfect for the holidays or any time you feel like treating yourself. This recipe is on the shortbread side of things so they're nice and crispy. They can be rolled and cut with cookie cutters or pressed out of a cookie press. Dust them with coarse sugar, cinnamon, cardamom or all three if you're feeling frisky.
Written by Mattie 4
29 results - showing 1 - 15
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