Vegan Cookies and Bars
These cookies are a cinch to throw together, and bake up chewy, chocolatey, and golden. They’re also just dandy if you’re craving raw cookie dough and want to indulge in a snap. I developed this recipe because my guy loves peanut butter and I love coconut, but neither of us are super fond of the other’s preference. Both flavors are detectable, but not overpowering. The peanut butter gives a savory richness and the coconut gives a sweet, buttery essence to the cookie. They live in harmony and still let the chocolate shine. Good times, I say, when you can compromise on sweets. Recipe and photo contributed by Ashlee Piper, from The Little Foxes. Read More→
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These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts *©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press. Read More→
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Cream-filled maple leaf cookies showcase the bounty of the country’s many maple farms. If you’ve never had one, now’s the time to enjoy this sandwich cookie filled with maple buttercream frosting. Free of nuts, peanuts and yeast. Contributed from The Allergy-Free Cook Bakes Cakes and Cookies*by Laurie Sadowski (Book Publishing Co, ©2013)
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You’ll be pleasantly surprised by the buttery, caramel-like flavor of these bar cookies that results from combining vegan margarine, sweet brown sugar, vanilla and almond extracts, and malty-flavored maca powder. Maca powder is made from a root vegetable, also known as Peruvian ginseng, that grows in the mountain plateaus of the Andes. When added to foods, maca powder imparts a slightly malty, butterscotch flavor, and is quite often used in raw food desserts and sweet treats. Reprinted with permission from The Complete Idiot’s Guide® to Vegan Living* by Beverly Bennett and Ray Sammartano (Alpha Books, 2005).
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Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade Choco-Wafers turn this delicious, unpretentious compote into an elegant, alluring dessert. Recipe and photo contributed by Zel Allen, from Vegans for the Holidays.*
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These blondies are from Sweet and Easy Vegan by Robin Asbell. I was originally attracted to this recipe due to the sprinkling of coarse salt over the top. As someone without much of a sweet tooth, but with a penchant for salt, I knew that this would send this treat over the top for me, and indeed, it did! My family enjoyed this quite a bit, too, proof being that it was practically inhaled shortly after coming out of the oven.
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These cookies are quick, easy and fun to make. I love shaping them with my hands, but you could also use a cookie cutter. Read More→
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These cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Read More→
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