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  Topic Review (Newest First)
02-24-2005 03:17 PM
hazeldust hey! there is an excellent choc.chip cookie recipe in How It All Vegan. makes very soft cookies. yuuuummmmmmmm
02-24-2005 01:39 PM
TwinMom I'm not Emily, but I saw this thread and had to post my absolute favorite cookies. These are so yummy!! I use a whole block (the 12 oz. kind) of tofu instead of the 4 tablespoons. It makes the cookies chewy, and they stay that way even days after baking. Oh, man, now I have to go bake some cookies!!

(You can't taste the tofu at all, they just make the cookies light and chewy.)

Tofu House Chocolate Chip Cookies

Ingredients:
1 cup unsalted margarine
1 cup unrefined cane sugar
2 tablespoons light molasses
4 tablespoons lite tofu (firm) pureed
1 teaspoon vanilla
1-3/4 cup unbleached flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces (2 cups) chocolate chips

Directions:
Position two racks in center of oven and preheat to 350 degrees.

Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy. Add tofu puree and vanilla, beat for one more minute.

Mix flours, soda and salt in small bowl. Add to creamed ixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour. Fold in chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for eight to ten minutes. Cool on wire rack.

Recipe makes six dozen cookies.

Nutrition information per cookie:
Calories: 65
Protein: 0.6
Carbohydrate: 7.6g
Fat: 4g
Cholesterol: 0
02-24-2005 04:55 AM
BinahYeteirah tap, tap, tap...

EMILY, where is that vegan chocolate chip cookie recipe!?! It's been, oh, 9 months already. I'm waiting.
05-15-2004 11:26 PM
homemademomma you can also use 1/2 banana (the riper the better!) for each egg. it makes the cookies moist, which i love.
05-15-2004 12:10 AM
root*children I just wanted to add if you don't know already - that you can just make regular cookies w/o the eggs and w/o buying that EXPENSIVE potato starch (ener-g) by just substituting each egg with 1 Tbs. soy flour + 1 or 2 Tbs. water (depending on if it's too dry or not).
just a thought, b/c it's freakin cheap and easy!
05-15-2004 12:09 AM
PikkuMyy I'm going to have to have a contest with Vegiemom over the BEST chocolate chip cookie recipie. Unfortunately, it's on my husband's computer so I'll have to post it later. Amazing! I gave them to many non-vegan friends who thought they were the best!

PM
05-14-2004 05:42 PM
edamommy Chocolate Chip Cookies

Ingredients:
1 cup earth balance margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup Vanilla Silk Soy Milk
1 teaspoon vanilla
2 & a 1/4 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
12 ounces vegan chocolate chips
Instructions:
1. Preheat the oven to 350°F.

2. Cream butter and sugars until light and fluffy. Slowly add Silk, cream well, then add vanilla. Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.

2. Place by tsp onto baking sheet and cook for 12-14 minutes.
05-14-2004 04:38 PM
veganmamma www.mamasmith.com/recipes.html
03-25-2004 09:06 PM
cathe Here's a few of mine:

Cranberry-Date Bars
These scrumptious vegan bars are full of fiber and nutrients.

2 cups pitted dates
1/2 cup dried cranberries
1 cup almonds or walnuts
3 cups rolled oats
1 cup whole wheat, barley, or brown rice flour
1/2 cup flavorless oil
3 tablespoons maple or brown rice syrup
1/4 cup water

Place dates and cranberries in heatproof bowl. Pour over just enough boiling water to cover. Let sit 30 minutes.
Preheat oven to 350ºF. Oil a 9 x 13-inch baking dish. Place nuts and oats in food processor and grind to a coarse meal. Add flour and pulse to mix. Drizzle oil, sweetener, and water over top. Mix until combined. Dough should be slightly crumbly but hold together when pressed in your hand. Add more water if too dry. Add flour if too sticky.
Press 2/3 to 3/4 of dough into bottom of prepared pan to form a crust about 1/4-inch thick. Remove remaining dough to a bowl and reserve for topping. Place date/cranberry mixture with water into food processor and puree. Spread date filling over bottom crust. Sprinkle remaining dough over top and press into date filling. Bake 30 to 35 minutes until edges are golden. Cool before cutting into squares.

Makes 24 bars

Coconut-Almond Short Bread
These amazing wheat-free treats are so luscious, you won’t believe they are good for you.

1/2 cup soft coconut oil or butter
2 tablespoons almond butter
1/4 cup honey or brown rice syrup
1/3 teaspoon almond or vanilla extract
1 cup brown rice flour
1 cup rolled oats
1 cup unsweetened shredded coconut

Preheat oven to 350ºF. Beat together coconut oil or butter with almond butter, sweetener, and almond or vanilla extract until smooth. Add remaining ingredients and mix until combined. You may need to use your hands to knead this dough a few times so it will hold together. Place dough on unoiled baking sheet. Press into an 8-inch disk. With sharp knife, cut dough into 12 wedges but don’t separate. Prick each wedge several times with a fork. Bake 25 minutes, or until edges are golden brown. Cool before separating wedges.

Makes 1 dozen

Note: Whole wheat pastry flour can be substituted for the brown rice flour. If nut allergies are a problem, tahini can be substituted for the almond butter.

Cranberry Pumpkin Cookies
These wheat-free cookies supply lots of vitamin A.

1/3 cup maple syrup, brown rice syrup, or honey
1/2 cup softened butter or coconut oil
1 teaspoon vanilla extract
1 egg or egg replacer
1 cup mashed cooked pumpkin
1 3/4 cups barley or brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
3/4 cup dried cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 375°F. Beat together sweetener and butter or coconut oil until smooth. Add vanilla, egg, and pumpkin and beat well. In separate bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Mix flour mixture into wet ingredients. Fold in dried cranberries and nuts. Drop by tablespoonfuls onto unoiled cookie sheets. Bake about 10 minutes, or until bottoms are golden. Cool on wire rack.

Makes about 3 dozen

Note: If you don’t have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.
03-25-2004 06:17 PM
tricia80 check out www.vegweb.com i have tried numerous of their recipes and even non-vegan friends love them...
03-25-2004 03:54 PM
rainbowmum http://vegetarian.about.com/cs/desse...gancookies.htm
Anyone add any to these???
03-25-2004 03:51 PM
rainbowmum Anyone have one?I have a sweet tooth and have vegan lapses when it comes to cookies and cake(vegan ones not rise). I want to make some yummy cookies so get out your recipes please!! Thanks, xx

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