Imma be a baker tonight ^.^. what's your best vegan cookie recipe(any kind)?!
I've baked tons of cakes, cookies, etc before but i can't decide which is my favorite?!?!
and tomorrow is one of my best friend's birfthday and i want to make him home made cookies :p
he LIKES food a lot. he'll eat everything (any kind of cookie..nuts/raisin/etc..)
what's your *best* cookie recipe? (something new and exiting is possible?:)
ps.VEGAN recipe please (he is not vegan, but i am &i would like to taste and share the cookies i make with him hehe)
&i willly want to impress him wif my baking hehhe :D..so any tips?..
thanks! xoxoxox
Answers: hey guys!<3
I've baked tons of cakes, cookies, etc before but i can't decide which is my favorite?!?!
and tomorrow is one of my best friend's birfthday and i want to make him home made cookies :p
he LIKES food a lot. he'll eat everything (any kind of cookie..nuts/raisin/etc..)
what's your *best* cookie recipe? (something new and exiting is possible?:)
ps.VEGAN recipe please (he is not vegan, but i am &i would like to taste and share the cookies i make with him hehe)
&i willly want to impress him wif my baking hehhe :D..so any tips?..
thanks! xoxoxox
I may be a bit late, but hey we can always use recipes! I made these over the weekend and they were yummy! Cat Tea Corner has a good Pistachio nut cookie recipe. I didn't copy & paste it here b/c they require written permission to do so.
Edit: Who gave the user above me a thumbs down? That is a good recipe!
Edit: Now everybody has a thumbs down???????
Pumpkin Spice Cake
Cake1 2/3 cups flour
1 cup packed brown sugar
1 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/3 cup vegetable oil 1 teaspoon cider vinegar
1/2 cup canned pumpkin
Icing
1/3 cup apple juice concentrate
1/3 cup maple syrup
1/2 teaspoon cider vinegar
Grated zest of one orange
1 tablespoon cornstarch
1 tablespoon water
1 3/4 cup crumbled firm silken tofu
METHOD
Cake
Heat the oven to 180C/350F. Mix the flour, brown sugar, allspice, baking soda and salt in an un-oiled 20 x 20 x 5 centimeter (8 x 8 x 2 inch) baking pan. Stir in remaining cake ingredients and bake for 30-40 minutes until cooked through. Allow to cool on a wire rack before frosting.
Icing
Mix the apple juice concentrate, maple syrup, cider vinegar and orange zest in a small saucepan and bring to the boil. Let simmer for 5 minutes. Mix together the cornstarch and water and stir into the saucepan. Simmer until the mixture thickens, stirring continuously. Blend this syrup and the tofu together in a food processor until smooth. Frost the cooled cake.
Vegan Oatmeal Cookies
These sweet and simple cookies make a light, delicious snack that always satisfies my sweet tooth. I brought them as a treat for the office recently and everyone just couldn't believe how good they are. And with all the wholesome ingredients, I never feel guilty when I eat more than one!--Tiffany, copywriter
Prep time: 30 minutes, Serves 4-6
1 1/2 organic bananas
1/2 cup organic applesauce
2 tsp. vanilla
1/2 cup brown sugar or sucanat
1 cup whole wheat flour (scant)
1 1/4 tsp. baking powder
Dash salt
1 tsp. cinnamon
Dash nutmeg
3/4 cup oatmeal
2 Tbsp.Organic Raisins or dried cranberries
Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray.
Blend bananas, applesauce, vanilla and brown sugar in blender until creamy. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Add the blended wet ingredients to the dry ingredients and mix well. Stir in the oatmeal and raisins.
Drop by spoonfuls onto baking sheet. Bake for 20-30 minutes or until just golden brown.
Non-Dairy Chocolate Ice Cream
3/4 cup unbleached cane sugar
1/2 cup water
2 cups vegan chocolate chips
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
2 T. vanilla
1/2 t. salt
In a small saucepan, place the sugar and water, and simmer for 5 minutes to thoroughly dissolve the sugar and form a syrupy consistency. Remove the saucepan from the heat and set aside. Place the chocolate chips in the top of a double boiler (over simmering water) and allow the chocolate chips to melt. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the sugar-syrup mixture, melted chocolate chips, and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired.
If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.
*Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.
Yield: 1 1/2 Quarts
oatmeal cookies
rainsins dont come from animals but you have to maek cookies with eggs or tofu cookies lol
Vegan Brownies
Submitted by: SandyWifey31S
Rated: 4 out of 5 by 132 members
Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 16 servings
"MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!"
INGREDIENTS:
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
These are very good
http://veganyumyum.com/2007/03/blueberry...
And for the dought ( From the same website)
2 1/2 Cups All Purpose Flour
1 Cup Vegan Butter, cubed and chilled (Earth Balance)
1 tsp Salt
1 tsp Sugar
1/4 - 1/2 Cup Ice Water
2 Tbs Soymilk
2 Tbs Sugar
Prepare the Dough
In a food processor, combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry. Use pulses to get everythig to mix together correctly, it does a better job of breaking up the butter than just letting the machine run.
Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like little peas/play-dough. You may not need to use all the water! You do not want the dough to be too wet - it should not be sticky, but should hold together, barely. Be cautious, or you’ll need to start over.
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Do not over-knead the dough, you just want it to come together and smooth out a little bit, it should really only take 1-2 minutes. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour. You can also freeze this dough and this point for later use.
Edit Just re read the question sorry they are not cookies
By far my best vegan cookie recipe...
Cookies and Cream!!!
Cookies:
1 1/4 c flour 1/2 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 c sugar
1/2c + 2 tbls (1 1/4 sticks) vegan margarine
egg replacer for one egg (I use Bob's Red Mill)
Preheat oven to 375. Use mixer or processor to mix everything except butter and egg replacer. Then add butter, then egg replacer. if it doesn't get sticky enough add 1 tbls of brown rice syrup (that's what I have done, anyway). Roll into balls and flatten on a cookie sheet. Bake for 5 minutes then rotate the sheet, then bake another 4 minutes. Cool then transfer to a cooling rack.
Cream:
1/4 room temp vegan margarine
1/4 c veg shortening
2 c sifted powdered sugar
2 tsp vanilla extract
Beat sugar and vanilla in butter and shortening until fluffy. Put a dollop between two cookies and press to edges.
Oh my god, these are the best cookies I have ever made. I can't keep them in the house for more than a day because they get gobbled up.
I have made these cookies every time using Earth Balance for the margarine and shortening (although I know Earth Balance makes a shortening, I just haven't tried it). I have also used whole wheat flour and spelt flour. I use evaporated cane sugar and evaporated cane powdered sugar. These cookies would taste really good if you make the cream peanut butter or mint flavored, too.
The inspiration was the NOREO COOKIES from Sticky Fingers Bakery - I found a recipe online that looked similar and then tweaked it to make it vegan. Trust me! They're "willy" delicious.