Vegan Cookies and Bars
These easy-to-make squares are perfect as a dessert or snack. When served soon after baking, the texture resembles freshly baked pumpkin pie, but after cooling (especially overnight), they firm up considerably and can be eaten with your fingers. Recipe and photos contributed by Cathy Fisher at Straight Up Food. more→
I really loved Almond Joys growing up (and of course I will not be eating those now) so I wanted to come up with a granola bar that would be reminiscent of that. Oh my gosh, I think I did it! The whole family really loved these and I swear you will think you are eating something unhealthy they are so good. These are even yummier the next day and they are a very moist, cake-like granola bar. Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama. more→
These rich-tasting, slightly chewy cookies come together quickly, for those times when you just need a snack pronto. Pumpkin seeds are a good source of zinc, involved in more body processes than any other mineral and important for healthy immune functioning. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.
These cookies use only a third of the sugar called for in most conventional cookie recipes, and butter is replaced with applesauce and just a smidgen of oil—that’s the magic. From their smooth texture, you’d never think that these cookies are whole grain, made with whole wheat pastry flour. I now make a batch weekly, as mandated by my sons, who think that store-bought cookies, even natural brands, pale beside these. more→
Here’s an easy-to-make vegan bar filled with chewy granola in a soft dough. It’s a kind of a cross between a granola bar and a blondie bar. Perfect as a mid-afternoon snack with coffee or tea, an on-the-go breakfast, or to pack in the lunchbox. Adapted from The Vegetarian Family Cookbook. more→
These easy vegan chocolate chip cookies contain my favorite baking secret—using applesauce as a substitute for a lot of the fat and sugar used in conventional baked goods. Send them in the lunchbox, or serve with coffee or tea. This makes a generous batch, so if you have a small household, you can cut the recipe in half. Or go ahead and make the entire recipe and freeze some in an airtight container for future enjoyment.
Vegan chocolate chip cookies, yum! But vegan black bean chocolate chip cookies, huh? Yep, vegan made, omnivore tested, approved! I read an article a couple weeks ago about how getting veggies in desserts wasn’t a winning idea, especially with kids. Now, I haven’t tested these on children, mainly because I don’t have any and couldn’t find any to borrow at the moment. Please feel free to try, and let me know how the kids react. Recipe and photo contributed by Sharon Nazarian of Big City Vegan. more→
It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer. more→