Cookies! Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post offers up six yummy cookie recipes, including Raspberry-Hazelnut Thumbprint Cookies and Peanut Butter Cookies. Enjoy!

WHITE CHOCOLATE CHERRY BARS

This also comes from the Mr. Food newsletter, and starts off, “Scrumptious! That's the best word our Test Kitchen team could come up with to sum up these easy-to-make yummy White Chocolate Cherry Bars. This flavorful marriage of textures and tastes is a winning combination!” Makes 36 bars; Cook Time: 25 minutes.

To view this online, click here.

Ingredients

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda Coupons

2 cups white chocolate chips, divided

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Directions

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in flour and baking soda and beat until well blended. Stir in 1 cup white chocolate chips, the coconut, and chopped cherries. Spread dough evenly in prepared baking pan. Sprinkle remaining white chocolate chips over dough.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool and cut into bars.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

PEANUT BUTTER COOKIES





One of Grandma Hallock’s cookie recipes. You can find this recipe and the next one (Oatmeal Cookies) in my e-cookbook, Off the Wall Cooking.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1/2 C brown 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 & brown 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.

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



FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.

“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)

To view this online, click here.

Ingredients

1 cup smooth natural peanut butter

3/4 cup packed light brown sugar

1 large egg, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

pinch of coarse sea salt

Preparation

Preheat oven to 350F.

Line a sheet pan with parchment paper or a silicone baking mat.

In a medium bowl, mix peanut butter and sugar until well combined.

Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.

Fold in chocolate chips.

Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.

Gently press to flatten each cookie slightly.

Bake for 6 to 8 minutes until puffed and spread out.

Remove from oven, then sprinkle lightly with sea salt.

Using a spatula, transfer to a wire rack to cool.

Once completely cooled, store in an airtight container for up to 2 days.

Ingredient Variations and Substitutions

You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.

Cooking and Serving Tips

Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.

Cookies!

Freshly baked cookies! Yum! Here are six cookie recipes sure to help you through the day. Enjoy!

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

THE $250 COOKIE RECIPE

This comes from Barbara Whitaker, also in The New York Times cooking e-newsletter. Barbara wrote, “Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).” Guess that the woman from Dallas probably gave the recipe out to everyone and anyone and that after it got around, there was little choice on N.M.’s side but to let it out for free. Moral? Don’t p.o. your customers!

Yield: About 55 cookies; Time: 45 minutes.

The recipe was featured in “The $250 Cookie Recipe Exposed”, and can be viewed online here.

Ingredients

1 cup butter

1 cup dark brown sugar, packed

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups oatmeal

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

12 ounces chocolate chips

1 4-ounce milk chocolate bar

1 1/2 cups chopped nuts

Preparation

Heat oven to 375 degrees.

Cream together butter and both sugars. Stir in eggs and vanilla.

Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.

Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

CHOCOLATE ESPRESSO OATMEAL COOKIES

This recipe comes from page 75 of the December 2011 issue of Vegetarian Times, and begins, "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

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.

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

SPICED VEGAN OATMEAL CRANBERRY COOKIES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be, and, it has consistently been one of the most popular vegan cookie recipes here on About.com year after year. Vegans apparently love their oatmeal cranberry cookies, and you'll love this recipe, whether you're vegan or not! Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand).

“Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free and dairy-free. Betsy DiJulio of The Blooming Platter made these cookies and suggests adding chopped walnuts or pecans. Her verdict? These cookies are ‘the best’!”

To view this online, click here. Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 18 cookies.

Ingredients

3/4 cup vegan margarine or butter substitute

1/3 cup regular white sugar

3/4 cup brown sugar

1 tsp vanilla

1/2 cup soy milk (or other non-dairy milk substitute)

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp ground cloves

1/4 tsp nutmeg

3 cups quick cooking or rolled oatmeal

1 cup dried cranberries

Preparation

First, pre-heat the oven to 350 degrees. You don't need to grease a cookie sheet for this recipe.

In a large bowl, cream together the vegan margarine with the regular white sugar and the brown sugar until smooth and creamy. Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.

Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg and stir again until well mixed, then stir in the quick cooking oats and the cranberries.

Spoon the dough by about one and a half-inch balls onto an ungreased cookie sheet and bake 10-15 minutes, or until done.

Enjoy your vegan oatmeal cranberry cookies!

Recipe note: If you're missing one of the spices (ginger powder, ground cloves, cinnamon and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices. If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices. If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.

THE SPICIEST GINGERBREAD COOKIES EVER

This recipe from The Food Network Kitchen begins, “This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.” Total Time: 5 hr 20 min; Prep: 1 hr 10 min; Inactive: 3 hr 40 min; Cook: 30 min; Yield: Eighteen 4-inch gingerbread people; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/the-spiciest-gingerbread-cookies-ever.html?oc=linkback

Ingredients

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)

3 tablespoons ground ginger

1 tablespoon ground cinnamon

1 tablespoon freshly ground black pepper

1 teaspoon fine salt

3/4 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne

1/4 teaspoon baking powder

1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature

3/4 cup granulated sugar

1/2 cup molasses

1 large egg

2 cups confectioners' sugar

1/4 cup meringue powder (egg white powder)

Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Directions

Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.

Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.

Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.

Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).

Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)

Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

Special equipment: a small offset spatula

PEANUT BUTTER SANDWICH COOKIES

This comes from the December 2012 issue of Vegetarian Times, page 55. It starts off, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.

To view this online, click here.

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!

I know, I know, I posted cookie recipes on Sunday. But at this time of year, is there such a thing as too many cookie recipes? Of course not! From holiday parties at work and school, to family gatherings and last minute gifts, you really can't go wrong bringing a batch of homemade cookies.

That said, here are six cookie recipes to try over the next few days - or any time you want and need something homemade. Enjoy!

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

PEANUT BUTTER COOKIES

This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.

This was featured in “Who’s Sticking With Us?”, and can be viewed online here.

Ingredients

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup roasted salted peanuts

1/2 pound (2 sticks) salted butter

1 cup packed dark brown sugar

1 cup granulated sugar

1 cup extra-crunchy peanut butter

2 large eggs

2 teaspoons vanilla extract

Preparation

Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.

Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.

Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Tip

Cookies will keep, refrigerated in an airtight container, up to 7 days.

PEANUT BUTTER OATMEAL COOKIES

This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.

To view this online, click here.

1 1/2 cups unbleached flour

1/2 cup rolled or old-fashioned oats

1/2 tsp. baking soda

1/2 tsp. salt

1 cup light brown sugar

1/4 cup nonhydrogenated vegetable shortening

1/4 cup canola oil

1/4 cup creamy peanut butter

1 Tbs. egg replacer powder

1 tsp. vanilla extract

1 cup vegan chocolate chips

Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.

Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.

Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan

SNOWY VANILLA PECAN CRESCENTS

This begins, “The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.”

Servings: 36 Cookies

Source: Enduring Harvests: A Treasury of Native American Foods For Every Season

Find this recipe at: http://diabeticgourmet.com/recipes/html/1278.shtml

Ingredients

1 cup powdered sugar, divided

2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann's

1/4 tsp salt (optional)

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 cups rolled oats

1/2 cup pecans, finely chopped

Directions

Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add th salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.

Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.

Nutritional Information Per Serving: Calories: 75; Fat: 4 g; Sodium: 50 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1 Bread; 1 Fat

HOLIDAY SUGAR COOKIES

This came from the December 2004 issue of Runners’ World. Makes 30 cookies. Calories: 40 per 2 cookies.

2/3 C reduced-fat margarine

3/4 C sugar

1/4 C egg substitute

2 tsp vanilla

2 tsp fat-free half-and-half

2 C flour sifted with 1 tsp baking powder and 1/4 tsp salt

Blend margarine, sugar, egg substitute, & vanilla in mixing bowl. Combine half the flour mixture with the margarine-sugar combo, then stir in half-and-half. Add remaining flour and stir until moistened. Divide dough in two, wrap in plastic, & chill at least three hours or overnight. Preheat oven to 350 degrees & prepare baking sheets with fat-free cooking spray. Roll out chilled dough & cut into 2-inch shapes. Bake on the middle oven rack for 8-12 minutes. Makes 30 cookies.

Cookies!

It's that time of year when we start looking for food to fix for the holidays. One of the foods that seem to make it to every (or almost every) holiday gathering is cookies. It's one of those foods that everyone seems to look forward to, even those who aren't normally big cookie eaters.

That said, here are six cookie recipes to get you started on holiday baking. I'll probably add more cookie posts over the next month or two so that you can go through them and pick the ones you want to bake up for your family gatherings. Enjoy!

Note: Please check out my Kickstarter campaign, which is in its final week. It's an all-or-nothing deal - meaning if the campaign doesn't reach its goal, none of the money is sent along. This is to help fund a documentary on homelessness, following 2 - 3 people as they struggle to get off the street. Backing starts at $10.

THE $250 COOKIE RECIPE

This comes from Barbara Whitaker, also in The New York Times cooking e-newsletter. Barbara wrote, “Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).” Guess that the woman from Dallas probably gave the recipe out to everyone and anyone and that after it got around, there was little choice on N.M.’s side but to let it out for free. Moral? Don’t p.o. your customers!

Yield: About 55 cookies; Time: 45 minutes.

The recipe was featured in “The $250 Cookie Recipe Exposed”, and can be viewed online here.

Ingredients

1 cup butter

1 cup dark brown sugar, packed

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups oatmeal

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

12 ounces chocolate chips

1 4-ounce milk chocolate bar

1 1/2 cups chopped nuts

Preparation

Heat oven to 375 degrees.

Cream together butter and both sugars. Stir in eggs and vanilla.

Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.

Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

PEANUT BUTTER COOKIES

This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.

This was featured in “Who’s Sticking With Us?”, and can be viewed online here.

Ingredients

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup roasted salted peanuts

1/2 pound (2 sticks) salted butter

1 cup packed dark brown sugar

1 cup granulated sugar

1 cup extra-crunchy peanut butter

2 large eggs

2 teaspoons vanilla extract

Preparation

Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.

Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.

Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Tip

Cookies will keep, refrigerated in an airtight container, up to 7 days.

PEANUT BUTTER OATMEAL COOKIES

This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.

To view this online, click here.

1 1/2 cups unbleached flour

1/2 cup rolled or old-fashioned oats

1/2 tsp. baking soda

1/2 tsp. salt

1 cup light brown sugar

1/4 cup nonhydrogenated vegetable shortening

1/4 cup canola oil

1/4 cup creamy peanut butter

1 Tbs. egg replacer powder

1 tsp. vanilla extract

1 cup vegan chocolate chips

Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.

Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.

Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan

SOFT GINGER COOKIES

This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.

To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.

3/4 cup hot coffee

1 cup chopped, pitted dates

1/2 teaspoon baking soda

2 eggs at room temperature

1/4 cup organic blackstrap molasses

1 1/2 cups organic spelt flour or whole-wheat flour

1/2 teaspoon salt

1 tablespoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground white pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup chopped crystallized ginger

1/4 cup turbinado sugar

Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.

Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g

Cookies!

Who doesn't love cookies? Here are six to try out. Enjoy!

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

CHOCOLATE CHIP SHORTBREAD

This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.

This can be viewe online at here.

3 2⁄3 cups all-purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1 lb. (4 sticks) butter, softened

1 cup sugar

1/3 cup real maple syrup

1 tsp. vanilla extract

1 1/2 cups mini chocolate chips, divided

Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g

LEMONY LINZER COOKIES

This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.

To view this online, click here.

1 cup all-purpose flour

1 cup almond flour

1/4 cup confectioners’ sugar, plus more for dusting

4 oz. Earth Balance margarine, cut into cubes (1 stick)

2 Tbs. agave nectar

2 tsp. grated lemon zest

1 1/2 tsp. egg replacer powder, such as Ener-G

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup raspberry jam or preserves, seeds preferred

Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.

Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.

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

Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.

Return cookies with holes to baking sheet, and dust with confectioners’ sugar.

Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.

nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan

OATMEAL COOKIES

These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.

1 C mashed bananas

1 C confectioners (finely powdered) sugar

1 C brown sugar

1 T egg replacer + 1/4 cup water

1 t vanilla

1/2 t salt

1 t baking soda

2 C whole wheat pastry flour

2 1/2 C oats, rolled or steel cut or for oatmeal

2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

Cookies!

The winter holidays are a big gift-giving time, and this can include homemade goodies. Homemade cookies are almost always a big hit. Enjoy!

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

CHOCOLATE CHIP SHORTBREAD

This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.

This can be viewe online at here.

3 2⁄3 cups all-purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1 lb. (4 sticks) butter, softened

1 cup sugar

1/3 cup real maple syrup

1 tsp. vanilla extract

1 1/2 cups mini chocolate chips, divided

Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g

LEMONY LINZER COOKIES

This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.

To view this online, click here.

1 cup all-purpose flour

1 cup almond flour

1/4 cup confectioners’ sugar, plus more for dusting

4 oz. Earth Balance margarine, cut into cubes (1 stick)

2 Tbs. agave nectar

2 tsp. grated lemon zest

1 1/2 tsp. egg replacer powder, such as Ener-G

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup raspberry jam or preserves, seeds preferred

Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.

Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.

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

Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.

Return cookies with holes to baking sheet, and dust with confectioners’ sugar.

Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.

nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan

OATMEAL COOKIES

These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.

1 C mashed bananas

1 C confectioners (finely powdered) sugar

1 C brown sugar

1 T egg replacer + 1/4 cup water

1 t vanilla

1/2 t salt

1 t baking soda

2 C whole wheat pastry flour

2 1/2 C oats, rolled or steel cut or for oatmeal

2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

Cookies!

The winter holidays are a big gift-giving time, and this can include homemade goodies. Homemade cookies are almost always a big hit. Enjoy!

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

CHOCOLATE CHIP SHORTBREAD

This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.

This can be viewe online at here.

3 2⁄3 cups all-purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1 lb. (4 sticks) butter, softened

1 cup sugar

1/3 cup real maple syrup

1 tsp. vanilla extract

1 1/2 cups mini chocolate chips, divided

Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g

LEMONY LINZER COOKIES

This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.

To view this online, click here.

1 cup all-purpose flour

1 cup almond flour

1/4 cup confectioners’ sugar, plus more for dusting

4 oz. Earth Balance margarine, cut into cubes (1 stick)

2 Tbs. agave nectar

2 tsp. grated lemon zest

1 1/2 tsp. egg replacer powder, such as Ener-G

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup raspberry jam or preserves, seeds preferred

Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.

Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.

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

Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.

Return cookies with holes to baking sheet, and dust with confectioners’ sugar.

Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.

nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan

OATMEAL COOKIES

These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.

1 C mashed bananas

1 C confectioners (finely powdered) sugar

1 C brown sugar

1 T egg replacer + 1/4 cup water

1 t vanilla

1/2 t salt

1 t baking soda

2 C whole wheat pastry flour

2 1/2 C oats, rolled or steel cut or for oatmeal

2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

Cookies!

Is there ever a time when cookies don't hit the spot? Here are six cookie recipes to try. Enjoy!

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

CHOCOLATE CHIP SHORTBREAD

This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.

This can be viewe online at here.

3 2⁄3 cups all-purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1 lb. (4 sticks) butter, softened

1 cup sugar

1/3 cup real maple syrup

1 tsp. vanilla extract

1 1/2 cups mini chocolate chips, divided

Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g

LEMONY LINZER COOKIES

This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.

To view this online, click here.

1 cup all-purpose flour

1 cup almond flour

1/4 cup confectioners’ sugar, plus more for dusting

4 oz. Earth Balance margarine, cut into cubes (1 stick)

2 Tbs. agave nectar

2 tsp. grated lemon zest

1 1/2 tsp. egg replacer powder, such as Ener-G

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup raspberry jam or preserves, seeds preferred

Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.

Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.

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

Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.

Return cookies with holes to baking sheet, and dust with confectioners’ sugar.

Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.

nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan

OATMEAL COOKIES

These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.

1 C mashed bananas

1 C confectioners (finely powdered) sugar

1 C brown sugar

1 T egg replacer + 1/4 cup water

1 t vanilla

1/2 t salt

1 t baking soda

2 C whole wheat pastry flour

2 1/2 C oats, rolled or steel cut or for oatmeal

2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.