Comments on: What are your favorite vegan cookie recipes?

By: No Butter Drop Biscuits Recipe |

No Butter Drop Biscuits Recipe | — Mon, 01 Feb 2010 15:32:37 +0000

[...] not cookies. For my lovely British friends who want some vegan cookies and other desserts, try armadillo balls or vegan mud pie cake For US Southerners looking for quick no butter biscuits, [...]

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By: spumoni biscotti | Fruit Recipes

spumoni biscotti | Fruit Recipes — Sat, 08 Aug 2009 02:36:21 +0000

[...] What are your favorite vegan cookie recipes? | The Newsbase [...]

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By: Twitted by chocolatetweet

Twitted by chocolatetweet — Sun, 19 Jul 2009 03:52:32 +0000

[...] This post was Twitted by chocolatetweet [...]

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By: admin

admin — Mon, 13 Jul 2009 12:44:55 +0000

Fast cooker–I haven’t experimented with this recipe much, but I think coconut oil would be the best to use…coconut oil has a certain texture – it’s solid to 76 F. Technically, you could use any other solid fat – butter, margarine, vegetable shortening, etc. But you’re going to see a big difference in flavor for each of those. And of course, if the vegan part is important to you, butter would not be an option. If you use a liquid oil like canola, your armadillo balls are going to be soft, even if you put them in the fridge (with coconut oil, they will get firmer. In hot weather it’s recommended to chill these so they don’t go all gooey).

Coconut oil, especially virgin coconut oil, is said to be really healthy for you, too, even though it’s a saturated fat. It has nutrients that other fats don’t and is supposed to help with cholesterol and weight loss. I’m not sure of all the hows and whys, but that’s what I’ve been told. I’ll write an article about that someday when I’ve been able to do a bit of reading.

Where to find coconut oil:

It shouldn’t be hard to find coconut oil, I’ve even seen it at Wal-mart in rural Arkansas. But if you live in the US, any Asian or Latino store should have it, also Indian. Coconut oil is delicious in a lot of recipes, use it where you would butter or olive oil for cooking and baking. It’s an excellent frying/deep frying oil.

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By: fast cooker

fast cooker — Sun, 12 Jul 2009 20:42:56 +0000

I want to make this recipe but I don’t have coconut oil, can I use something else?

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By: hemlockknot

hemlockknot — Thu, 05 Mar 2009 02:53:36 +0000

Cranberry-Oatmeal cookies are delicious and have whole grains, too.

3/4 cup earth balance or other margerine
1/3 cup raw sugar
3/4 cup raw brown sugar
1 tsp vanilla
1/2 cup soy milk
1 cup flour
1/2 tsp baking soda
1/4 tsp ginger powder
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oatmeal
1 cup dried cranberries

Make the way you do with typical cookies- mix the wet ingredients, add the dry ingredients, and stir in the oats and cranberries last. Bake at 350 for 10-15 minutes. All your friends will love them.

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By: Orange

Orange — Thu, 05 Mar 2009 02:53:36 +0000

I've tried a LOT of vegan cookie recipes over the years, and this one is my favorite:

Veganized Toll House Chocolate Chip Cookie Recipe
http://www.compassionatecooks.com/r/cookies.htm

(There is one typo.. 21/4cups should be 2 and 1/4 cups)

I use the Whole Foods brand of vegan chocolate chips. Ghirardelli is another good brand — the semi-sweet ones are vegan.

Happy baking! It's nice of you to make treats for the protestors

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By: mockingbird

mockingbird — Thu, 05 Mar 2009 02:53:36 +0000

The Sparkled Ginger Cookies from Vegan with a Vengeance are easy and delicious. I made a batch last night.

4 Tbsp turbinado or demerrara sugar (regular sugar will work, but coarse is best)
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c canola oil
1/4 c molasses
1/4 c soymilk
1 c sugar
1 tsp vanilla extract

Preheat oven to 350. Lightly grease two cookie sheets. Place turbinado sugar in a small bowl.

Sift together flour, baking soda, salt and spices. In a separate large mixing bowl, mix together oil, molasses, soy milk, sugar and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1 inch balls and press into the turbinado sugar. Place on cookie sheet and flatten into 1 1/2 inch disks, 1 inch apart. Bake 10 to 12 minutes, let cool on cookie sheets for 3 to 5 minutes, then transfer to a cooling rack.

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