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
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
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.
