Vegan Cookies and Bars
Dried cranberries give these a biscotti a festive hue. They’re really not complicated to make, and the result is such fun! Read More→
Print This Post
These flavorful vegan peanut butter cookies were a hit with the local surfers when I lived in Pacific Beach- they provide enough energy to ride the waves. Recipe by Sharon Valencik from Sweet Utopia: Simply Stunning Vegan Desserts, by permission of The Book Publishing Company. Read More→
Print This Post
Making these traditional Purim cookies in a vegan rendition is not much of a stretch—Earth Balance comes to the rescue. I like to make them with at least two, or even three types of jam for variety and color. Read More→
Print This Post
I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with me for a mid-afternoon pick-me-up. Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
Print This Post
Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make! Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
Print This Post
Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my sons a zillion times. Read More→
Print This Post
This recipe, contributed by vegan chef Beverly Lynn Bennett, was a favorite of my sons’ during their teen years, as well as her Crispy Rice and Almond Treats. Moist and fudgy, it isn’t hard to see why it was one of their most frequently requested treats. Read More→
Print This Post
This fun-to-make cookie will please young and grown-up tastes alike. Kids can participate in every step of the recipe, but they have the most fun with forming the dough into balls (make sure they have plenty of flour on their hands—the dough is slightly sticky), making the thumbprints, and filling the holes. I like to use two or three different types of preserves for each batch—strawberry and apricot are favorites. Adapted from The Vegetarian Family Cookbook. Read More→
Print This Post
