More Cookies!

I know, I know...I just posted cookie recipes here last Wednesday, but I kept finding more (and more) cookie recipes that looked yummy. I think that most of us love cookies. (I know I do.) These offerings are vegetarian cookies. Enjoy!

SPICY GINGERBREAD PEOPLE

From the December 2012 issue of Vegetarian Times, page 57.

The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."

Cookies

2 1/2 cups whole-wheat pastry flour

1 tsp. baking soda

1 Tbs. minced fresh ginger

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. salt

3 oz. Earth Balance margarine

2/3 cup dark brown sugar

1 tsp. vanilla extract

1 Tbs. egg replacer, such as Ener-G

1/3 cup molasses

Frosting

1/4 cup confectioners’ sugar

1/4 tsp. arrowroot powder

To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.

Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.

Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.

Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.

To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.

nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan

CHOCOLATE ESPRESSO OATMEAL COOKIES

Makes 48 cookies.

From the December 2011 issue of Vegetarian Times, page 75.

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

Whisk together flour, cocoa powder, salt, and baking soda in bowl.

Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan

DOUBLE CHOCOLATE VEGAN COOKIES

Jolinda Hackett, from About.com's vegetarian blog, writes, "If you can't find vegan chocolate chunks, use regular chocolate chips."

Ingredients:

2 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup vegetable oil

1 1/4 cup sugar

egg replacer for 1 egg, prepared

1/2 cup soy milk

1 teaspoon vanilla

1/2 cup vegan chocolate chunks

Preparation:

Pre-heat oven to 350 degrees.

Combine the flour, cocoa, baking soda and salt in a small bowl.

In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk and vanilla.

Add flour mixture to sugar and oil mixture, mixing just until well combined, then stir in vegan chocolate chunks.

Drop dough by spoonfuls onto a cookie sheet, then gently flatten. Baked for 8-10 minutes, until done, being careful not to over-bake.

Enjoy your vegan chocolate chunk cookies!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."

Ingredients:

1 cup vegan margarine

1/2 cup sugar

1/2 cup brown sugar

1/4 cup soft (silken) tofu

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

1 cup chocolate chips

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.

In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.

Add the peanut butter and mix well, then fold in the chocolate chips.

Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.

VEGAN SNICKERDOODLES

This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."

Cookie Dough

1 3/4 cup all-purpose flour

1/4 cup cornstarch

1 tsp. baking powder

1 stick (4 oz.) vegan margarine, softened

3/4 cup sugar

1/4 cup vanilla soymilk

1 tsp. vanilla extract

Cinnamon Sugar

1/2 cup sugar

3 Tbs. ground cinnamon

Preheat oven to 350°F. Coat baking sheet with cooking spray.

To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.

Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.

nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan

PEANUT BUTTER SANDWICH COOKIES

This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."

Cookies

2 cups smooth natural-style peanut butter

4 oz. Earth Balance margarine (1 stick)

1 cup dark brown sugar

1/2 cup evaporated cane sugar

2 tsp. vanilla extract

1/2 cup plain soymilk or almond milk

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1/3 cup roasted unsalted peanuts, chopped

Filling

1/2 cup coconut creamer or soy creamer

8 oz. vegan chocolate chips (1 1/4 cups)

To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.

Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.

Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.

Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.

nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan