Vegan Cookies and Bars
For years, my mom has been making a dairy-based version of classic turtle cookies for the holidays. Several years ago we decided to create a vegan version, which is as good as—or maybe even better than—the original recipe. Recipe and photo from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore, reprinted by permission.
These snacks are a lot like candy, but their sweetness comes from dates, which are high in iron and fiber, unlike refined sugar. The bars will need to be refrigerated to firm up the chocolate, but after that, they’re good to go. Take them with you hiking, camping, or on a road trip. Be sure to also keep some at home for a wholesome, handy snack. Recipe adapted from Extraordinary Vegan* © 2013 by Alan Roettinger, reprinted with permission of Book Publishing Company. more→
These vegan and gluten-free peanut butter chocolate chip cookies are made with nutrient-dense, iron-rich teff flour. With just a few ingredients, you get a whole lot of flavor! Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
My healthier recreation of rice crispy treats brought back childhood memories, without the sugar rush. Chia seeds and sesame seeds were added for an extra boost of nutrients. The cacao drizzle is totally optional, but highly recommended! This might be a bold statement, but these are my favorite sweet creation thus far! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. more→
These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled. more→
These cookies will make you believe in magic because they’ll disappear right before your eyes! There are few things I absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds, and raspberry jam is hard to beat. I make them with homemade raspberry jam from our raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photos by Sara Remington. Reprinted by permission of Chronicle Books.
Moist, chewy, and delicious, these tasty treats take just a few minutes to put together, and they bake up in 20 minutes. They make a great no-added-sugar after-school snack for kids or an anytime snack for you. From More Quick-Fix Vegan* by Robin Robertson reprinted by permission of Andrews McMeel Publishing, 2014. Photos by Shana Paluba.
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→