Cookies!

Before getting to today's recipes, I want to warn you about two tuna recalls. (I know – this is a vegetarian blog, but if you occasionally eat tuna – of have anyone in your household or family who eats canned tuna, you really need to know this.) Bumble Bee Foods has announced a voluntary recall of 3 specific UPC does of its Chunk Light tuna. Click here to view the recall. Also, Tri-Union Seafoods is recalling select 5 oz. cans of Chick of the Sea tuna due to “possible life-threatening health risks.” Click here to read the Chicken of the Sea recall.

Now, on to today's recipes. Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. These are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on the email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy.

CHOCOLATE-COVERED CHERRY COOKIES

Recipe by Nikki Haney: Blogger, The Tolerant Vegan

(makes about 24 cookies)

Ingredients:

1/2 cup Earth Balance Natural Buttery Spread

1 cup refined sugar

1/2 ripe banana, mashed

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

24 dark morello cherries in syrup

1 cup semisweet chocolate chips

1/2 cup non-dairy vanilla milk

3 teaspoons morello cherry juice, from jar

Directions:

Preheat your oven to 350 degrees Fahrenheit

Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.

In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.

Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.

Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.

In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.

Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.

GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE

Ingredients

1 1/2 cups almond flour

1/4 teaspoon salt

1/2 cup organic sugar

1/2 cup Earth Balance Buttery Sticks, softened

1 teaspoon vanilla

1 cup peanut butter

1/2 cup vegan dark chocolate

Preparation

Preheat oven to 350 degrees.

Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.

Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.

SANDWICH COOKIES

Ingredients

Cookies1 1/4 cup all purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup organic cane sugar

3/4 cup Earth Balance, room temperature

Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)

Filling

1/2 cup Earth Balance, room temperature

2 cups confectioner’s sugar

2 teaspoons vanilla paste (or vanilla extract)

Preparation

Preheat the oven to 375 degrees F.

In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.

For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.

While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!

CITRUS TRIO BUTTER DIPPING COOKIES

This recipe is from the Food Network's Melissa d'Arabian.

Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies

Ingredients

1 cup unsalted butter

4 ounces cream cheese

1 cup sugar

3 tablespoons milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

Dash salt

1 lime, zested

1 orange, zested

1 lemon, zested

Directions

Preheat the oven to 350 degrees F.

Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.

In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.

Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.

Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

Cook's Note: To butter cookie purists: these are also delicious without the zest!

Vegan Variation:

1 cup margarine (2 sticks)

4 ounces vegan cream cheese

1 cup sugar

20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)

3 tablespoons soy milk

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 1/4 teaspoons baking powder

Dash salt

2 limes, zested

2 oranges, zested

2 lemons, zested

Directions

Preheat the oven to 350 degrees F.

Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)

In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.

Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.

Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

Cook's Note: To butter cookie purists: these are also delicious without zest!

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

Cookies

Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. The first three cookie recipes are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on One Green Planet's email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy. Enjoy!

CHOCOLATE-COVERED CHERRY COOKIES

Recipe by Nikki Haney: Blogger, The Tolerant Vegan

(makes about 24 cookies)

Ingredients:

1/2 cup Earth Balance Natural Buttery Spread

1 cup refined sugar

1/2 ripe banana, mashed

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

24 dark morello cherries in syrup

1 cup semisweet chocolate chips

1/2 cup non-dairy vanilla milk

3 teaspoons morello cherry juice, from jar

Directions:

Preheat your oven to 350 degrees Fahrenheit

Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.

In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.

Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.

Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.

In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.

Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.

GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE

Ingredients

1 1/2 cups almond flour

1/4 teaspoon salt

1/2 cup organic sugar

1/2 cup Earth Balance Buttery Sticks, softened

1 teaspoon vanilla

1 cup peanut butter

1/2 cup vegan dark chocolate

Preparation

Preheat oven to 350 degrees.

Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.

Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.

SANDWICH COOKIES

Ingredients

Cookies

1 1/4 cup all purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup organic cane sugar

3/4 cup Earth Balance, room temperature

Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)

Filling

1/2 cup Earth Balance, room temperature

2 cups confectioner’s sugar

2 teaspoons vanilla paste (or vanilla extract)

Preparation

Preheat the oven to 375 degrees F.

In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.

For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.

While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!

CHOCOLATE ESPRESSO OATMEAL COOKIES

From the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.

To view this online, click here.

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

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

2. 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.

3. 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.

4. 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.

from the December 2011 issue, p.75

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

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ANISE CUTOUTS

This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tbsp aniseed

In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen