I just had and Erin Baker’s Breakfast vegan chocolate chunk cookie, and it was really good, but I can’t really justify spending over $2 for a single cookie, especially since both my daughter and dog want to eat them too. Anyone know any good soft vegan cookies recipes that are mildly good for you? I. E uses fruit purees, tofu, or something kind of healthy to feel less guilty PS Doesn’t have to be chocolate chunk or anything I just meant that as an example but I would LOVE that recipe if you have it. I was so glad to find this — Vegan Cookie Recipes Vegan Chocolate Chip Cookies Better than Mom used to make. These vegan chocolate chip cookies are amazing. That’s all I need to say. . These will be the most delicious chocolate chip cookies you’ve ever tasted. Ingredients: 2 cups Earth Balance Non-Hydrogenated Spread 1 ½ cup turbinado sugar 1 ½ cup Yellow D Brown Sugar (a vegan “brown sugar" 2 tablespoons Ener G Egg Replacer 8 tablespoons water 2 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 ½ -3 cups vegan chocolate chips Preheat oven to 350 degrees. In a small bowl or liquid measuring cup, combine egg replacer and water, mix until “puffy” and frothy. Set aside. In a large mixing bowl, cream Earth Balance and sugars. Add egg replacer/water mixture and vanilla, blend well. Next, sift in flour, baking soda, and salt. Stirring after each one or two cups of flour. Once all flour is mixed in, slowly add chocolate chips and stir until evenly distributed. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 7-9 minutes. Makes approximately 4 dozen cookies. =========================== Vegan Sugar Cookies Oh what fun it is to make sugar cookies. These are an easy holiday treat to make with kids, and also a blast to make during a quiet afternoon alone. They’ll remind you of Grandma’s house during a winter visit, or baking cookies in your childhood kitchen on a chilly day. My Vegan Sugar Cookies are delicate, soft on the inside, yet have a crispy outside. These must be refrigerated for at least a few hours (even overnight) before rolling and cutting into shapes. You can’t help but smile while making these cookies. Ingredients 1 ½ cup Earth Balance Non-Hydrogenated Spread 2 cups vegan sugar (I used turbinado-coffee milled for a couple seconds for a finer grain) 2 tablespoons Ener G Egg Replacer 8 tablespoons water 1 teaspoon vanilla 5 cups flour 2 teaspoon baking powder 1 teaspoon salt In a small bowl, combine egg replacer and water. Mix until frothy and kind of stiff. In medium-sized mixing bowl, cream together Earth Balance and sugar. Add egg replacer/water mixture and vanilla. Blend until well mixed. Slowly stir in flour, baking powder and salt. Mix until you have a thick and stiff dough. Place dough in covered container and refrigerate for a few hours, or overnight. Once the dough is chilled, preheat oven to 350 degrees. Roll dough onto floured surface (I roll dough out between sheets of waxed paper) and cut into shapes. Bake on ungreased cookie sheet for 6-8 minutes. Makes approximately 3 dozen. ========================== Vegan Oatmeal-Chocolate Chip-Raisin Cookies These Vegan Oatmeal-Chocolate Chip-Raisin Cookies are fantastic. They’re perfectly crispy, yet wonderfully soft and chewy. These are a tasty, yet healthy alternative treat to other cookies out there. Best of all, these oatmeal cookies are easy to make and bake. They’ll soon be a favorite at your house, apartment, tipi, yurt, tent, tree house, or other living space. Ingredients: 2 tablespoons plus 1 1/2 teaspoons Ener G Egg Replacer 6 tablespoons water 1 1/4 cup Earth Balance Non-Hydrogenated Spread, softened 3/4 cup turbinado sugar, or vegan dry sweetener of choice 3/4 cup Yellow D sugar (vegan brown sugar) 1/2 teaspoon vanilla 2 1/2 cups flour (whole wheat, white, spelt, oat, whatever flour, or combination of, you prefer–I think 1/2 whole wheat pastry flour and 1/2 oat or white flour makes a nice cookie) 2 cups rolled oats 2 teaspoons baking soda 1/2 teaspoon cinnamon 1/2 cup chocolate chips 1/2 cup raisins Preheat oven to 350 degrees. In a small bowl, or liquid measuring cup, mix Egg Replacer and water until frothy, set aside. In a large mixing bowl, mix until creamy the Earth Balance and sugar. Add Egg Replacer/water to this mixture and stir until well combined. Add vanilla, baking soda, and cinnamon–stir until well mixed. Slowly stir in the flour, then the oats. At this point, your dough will be fairly stiff, which is perfect. Add the chocolate chips and raisins, mix until well distributed. Scoop out approximately a teaspoon-size dollop of dough and shape into a silver dollar-sized circle about 3/4 of an inch thick. Put onto an ungreased cookie sheet, about 1 to 1 1/2 dozed per batch (per baking sheet). Bake for approximately 7-8 minutes, or until a light golden brown around the edges. This makes about 3 dozen magnificent cookies. A note about the sugars–if you can’t find a vegan brown sugar, no biggie. I’ve made this dozens of times using just turbinado sugar(or other “white” vegan sugars), and they turn out just as tasty. Cut the sweetener amount back to a total of 1 cup if these seem too sweet. I’ve made these with as little as 1 cup sweetener, while increasing the raisins a bit. A note about the chocolate chips and raisins–omit one or the other (or both if you’re looking for a good old vegan oatmeal cookie). Simply double the amount of either the chocolate chips or raisins. ================================ Vegan Energy Cookies These are some of the tastiest, heartiest cookies I’ve made. They’re soft, chewy, and practically bursting with all kinds of “good for you” goodies. Energy Cookies contain protein, fiber, healthy oils, and lots of phyto-nutrients. Make a batch, and you’ll be shocked at how quickly they disappear. These make a great snack, a tasty dessert, or have a couple for breakfast (they’re a thousand times more nutritious than most breakfast bars, muffins, and of course donuts). My Vegan Energy Cookies freeze well too, so make a bunch, freeze them, and you’ll always have some on hand. Ingredients ½ cup soy flour 1 cup barley or wheat flour*** 1 cup rolled oats (not quick oats) 1 teaspoon cinnamon ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon Earth Balance Spread, softened, or 1 tablespoon canola oil ½ cup maple syrup 2/3 cup low-fat coconut milk or water 1 teaspoon vanilla or coconut extract 2 tablespoons orange juice concentrate ½ cup dried fruit-raisins, chopped prunes or apricots, cranberries, etc. 2 tablespoons coconut flakes Preheat oven to 350 degrees and lightly oil a baking sheet. In a small bowl, combine the first 6 ingredients and set aside. In medium-sized bowl, combine Earth Balance Spread, syrup, coconut milk/water, vanilla, juice concentrate and stir well. Slowly pour your dry ingredients into the wet and mix until everything is combined and gooey. Add your dried fruit of choice and the coconut flakes, then stir until dried fruit and coconut flakes are well distributed. Drop by teaspoon-fulls onto baking sheet and press to flatten just a bit. Bake at 350 for 8-10 minutes, or until golden. Makes approximately 2 dozen yummy cookies. If you’d like to make this a gluten-free, wheat-free recipe, please feel free to substitute rice flour, or other gluten-free flours (are there any?). ======================= Vegan Chocolate Topped Chocolate Cookies Chocolate. Chocolate. And more Chocolate.. These Vegan Chocolate Topped Chocolate Cookies are a chocolate lover’s delight, heaven, and nirvana all in one. These are a modification of an old recipe my grandmother had since her childhood, thus they’ve been a classic in my family for years, and now I’m passing this vegan version onto you. Vegan Chocolate Topped Chocolate Cookies are tender, cakelike, and are finished-off with a most incredible fudgy chocolate frosting. Ingredients 1 cup vegan sugar 3/4 cup Earth Balance Non-Hydrogenated Spread, softened 1 cup soymilk plus 1 teaspoon vinegar or lemon juice 1 teaspoon vanilla 2 ounces unsweetened baking chocolate, melted 1 1/2 teaspoon Ener G Egg Replacer 2 tablespoons water 1 3/4 cup water 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped nuts Chocolate Frosting (recipe to follow) Heat oven to 375 degrees. Combine soymilk and vinegar/lemon juice and set aside for 5 minutes. Mix egg replacer and water in small bowl until frothy and set aside. Mix sugar, Earth Balance, vanilla, soymilk-vinegar mixture, melted chocolate, and egg replacer-water mixture in a large bowl. Stir in flour, baking soda and salt. Fold in nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet. Bake 8-10 minutes, or until almost no indentation remains when touched in center. Place on cooling rack immediately, and cool completely before frosting. Chocolate Frosting Ingredients 2 ounces unsweetened baking chocolate 2 tablespoons Earth Balance 2 cups powdered sugar (to make your own vegan version, process sugar in coffee mill or food processor until sugar is light and fluffy) 3 tablespoons hot water Melt chocolate and Earth Balance in saucepan over low heat, stirring occasionally. Remove from heat and stir in powdered sugar and hot water until frosting is smooth and easy to spread. (If frosting is too thick, add more water. If too thin, add more powdered sugar. Of course if you think it’s too sweet, cut-back on the sugar. It’s totally fine to add more chocolate too. ) These cookies are soon to be some of your favorites. Ppppppppppppppppppppp
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