Minneapolis Vegan Meetup Message Board › 2012 Vegan Holiday Cookie Exchange Recipes
Ronda - Vegan No-Bakes
These vegan no-bake cookies are great for after school snacks or quick, healthier treats. To dress them up a bit, drizzle some melted chocolate over the cookies after they've cooled and serve them with a bit of dairy-free soy ice cream!
Makes about 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1/2 cup coconut milk
2 cups white sugar
2 T. cocoa powder
1/4 cup dairy-free chocolate chips
1/2 cup peanut butter
3 T. dairy-free soy margarine
3 cups rolled oats
1. Line a large baking sheet with wax paper. Set aside.
2. In a medium-sized saucepan over medium heat, combine the coconut milk, sugar, cocoa powder, dairy-free chocolate chips, peanut butter and soy margarine, stirring to combine. Bring the mixture to a boil, and boil for 2 minutes without stirring. Remove from heat and stir in the oats until evenly distributed. Drop onto the prepared sheet in small mounds and let cool completely before serving. Serve cold or at room temperature.
Liz S. _ Snickerdoodles
Makes about 18 Cookies
1 Cup Sugar
1/2 Cup Earth Balance
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda
Cinnamon Sugar, for rolling
Cream sugar, Earth Balance, and vanilla extract together. Prepare the Ener-G Egg by following the package instructions (1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light a fluffy. Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the whipped mixture and whip until combined. Add in the remaining flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375º F.
When the dough is chilled, line a cookie sheet with parchment paper. Using a #40 ice cream scoop, make balls of dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40 scoop). Roll each ball in cinnamon sugar.
Now time to squish them! Using a fork (or whatever you want), squish the dough out into cookie shapes.
Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit for 30 seconds. They’ll be very soft when they come out of the oven, but that’s just fine! Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.
These are especially good with soy nog. Just saying.
Peanut Butter Surprise Cookies
Adapted from Martha Stewart
Makes: 2 ½ dozen Active Time: 30 minutes Total Time: 2 hours 10 minutes
These are rich double-chocolate cookies with a surprise center of creamy peanut
butter. The filling can be made ahead of time and kept in an airtight container up
to one week; bring to room temperature before using.
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ cup Earth Balance Buttery Spread
½ cup solid vegetable shortening
½ cup granulated sugar
1¼ cups firmly packed light-brown sugar
Egg replacer equivalent to 2 eggs (follow package directions)
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
½ cup creamy peanut butter
1. Preheat oven to 350°F. Line 2 baking sheets with nonstick baking mats or
parchment paper. Sift together flour, cocoa powder, baking powder, and baking
2. With an electric mixer, beat butter, vegetable shortening, granulated sugar,
and 1 cup brown sugar on medium speed until light and fluffy- about 2 minutes.
Add egg replacer slowly, mixing until fully combined. Add chocolate chips; mix on
low speed just until combined. Cover bowl with plastic wrap and chill until firm,
about 1 hour.
3. In a small bowl, using a rubber spatula, stir together peanut butter and
remaining ¼ cup brown sugar.
4. Drop 1 Tablespoon of dough at a time onto baking sheets, spacing cookies
about 2 inches apart. Make thumbprint in center of each cookie. Fill thumbprint
with 2 teaspoons peanut butter mixture. Top with a second Tablespoon of
flattened dough. Carefully mold dough to cover peanut butter filling.
5. Bake until firm, about 12 minutes, rotating baking sheets halfway through.
Transfer to wire racks to cool.
Megan D. - Oatmeal PB Chocolate Chip Cookies
Oatmeal Peanut Butter Chocolate Chip Cookies
makes 2 dozen big cookies
½ cup (1 stick) margarine
½ cup natural chunky peanut butter
1/2 cup granulated sugar
1 1/2 cups brown sugar
1 medium overripe banana, peeled and squished
½ cup soy milk
2 tsp good vanilla extract
2 1/3 cups all purpose flour
2 1/3 cups old fashioned oats (not the quick ones!)
1 tsp baking powder
1 cup chocolate chips
Preheat oven to 350°
Cream together the margarine, sugars, banana, milk,
and vanilla. In a separate bowl, stir together the baking
powder, flour, and oats. Add to the wet ingredients,
and combine. Fold in the chips. Drop scoops onto
parchment-lined cookie sheets (I use a spring-loaded
ice cream scoop, but I don't fill the scoop up all the
way). Leave about 1.5" between cookies. Flatten the
tops with a spatula or flat bottom of a wet glass.. Bake
12 minutes. Cool on wire racks.
For Oatmeal Cranberry Cookies:
Use 2 sticks of margarine, omit peanut butter, soy
milk, and chocolate chips. Add 1 cup dried cranberries
soaked in warm water (or rum!). Bake 10-12 minutes.
Sharon - Almond Cookies
Original recipe makes 4 dozen cookies
1 cup Earth Balance margarine
1 cup Crisco butter flavored shortening
1 1/2 cups white sugar
2 teaspoons almond extract
4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup whole almonds (approximate)
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1. In a large bowl, cream together the butter, sugar, and almond extract
until smooth. Combine the flour and salt; stir into the butter mixture
until well blended. Roll into logs, wrap logs in wax paper. Cover and
refrigerate for 3 to 4 hours or overnight.
2. Preheat the oven to 300 degrees F (150 degrees C). Slice logs, or make
balls and then press down slightly with the bottom of a glass. Place a
whole almond on top of each cookie after glazing.
Bake for 30 minutes in the preheated oven, or until firm. Remove cookies
from cookie sheets to cool on wire racks.
Glaze for Almond Cookies
1 1/2 cups powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons water
Edited by Dallas Rising on Dec 19, 2012 1:36 PM
Chewy Chocolate Ginger Cookies
• 1/2 bag of dairy-free chocolate chips (Or about 1 cup if you buy in bulk. I used ½ semi-sweet chocolate chips and ½ Dark Chocolate Covered Crystallized Ginger. Can be found in the bulk section at Seward or Wedge Co-op. Mmmmm.)
• 1-1/2 cups all-purpose flour (I used ½ all-purpose and ½ wheat. To make them “healthy”.)
• 1-1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cocoa powder
• 1 stick of margarine (Ok, that’s a LOT. I used 1 tub of Smart Balance and a few Tbls of olive oil for the entire quadruple batch.)
• 1 tablespoon grated ginger
• 1/2 cup packed dark-brown sugar
• 1/2 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar (I used evaporated cane juice.)
Mix together the flour, ground ginger, cinnamon, nutmeg and cocoa powder.
In a second bowl, blend butter and grated ginger with an electric mixer until fluffy. Blend in the brown sugar and then blend in the molasses.
Dissolve the baking soda in 1-1/2 teaspoons of boiling water in a small bowl and add to the wet mix. Beat in half of the dry mixture until combined and then beat in the other half until all is well combined. Hand mix in the chocolate chips.
Pat this all down flat on wax paper and refrigerate for about 2 hours.
Heat oven to 325° F. Hand roll dough into 1-inch balls and roll in the 1/4 cup granulated sugar to coat. Place on baking sheet and bake 10 to 12 minutes or until the surface cracks. Cool for 5 minutes and enjoy!
Could whoever made the peanut butter balls coated in chocolate, and the cookies that had a a big dollop of chocolate in the center (looked kind of like a hershey's kiss) please send me/ post the recipes? They are divine!!
Saint Paul, MN
I made the balls. The recipe is here on my blog: http://thislittlepigg...