Vegan Cookies and Bars
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 about 2 dozen smaller cookies or 1 dozen really big cookies. Photos by Evan Atlas.
Vegan chocolate chip cookies, yum! But vegan black bean chocolate chip cookies, huh? Yep, vegan made, omnivore tested, approved! Will kids love them? They sure won’t know what the secret ingredient is, so don’t tell them! Recipe contributed by Sharon Nazarian of Big City Vegan. Photos by Hannah Kaminsky.
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→
Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my kids a zillion times while they were growing up, and they still love them when they visit. Easy to make, these are good for those who need a burst of sweetness and energy, without indulging in empty calories. Photos by Hannah Kaminsky of Bittersweet.
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. more→
Everybody loves cookies, from kids to grandparents—and you don’t have to eat gluten or animal products in order to enjoy these classic sweet treats, either. Even when you’ve gone gluten-free and vegan, there are many cookie recipes you can enjoy. Here are seven to check out from around the Web! Contributed by Chris Bekermeier. more→
Richly sweetened with all-fruit preserves, these bars are a fun treat for kids and adults alike. Serve them with tea for a grown-up treat, or as an after school snack with almond or other non-dairy milk, or vegan hot cocoa. If you bake them in the evening, they can serve as a quick breakfast with a fruit smoothie. Of course, you can replace the peanut butter with another, favorite nut butter. more→
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)
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.
As a vegan with celiac disease… one thing that I thought I may never enjoy again was a classic Tollhouse style chocolate chip cookie. So I took it upon myself to de-glutenize and veganize a recipe I happen to consider perfect in every way (except for all
the animal ingredients it calls for, of course). Let me tell you … I kicked its ass.
I am betting that no-one could tell these cookies are missing like 90% of the original ingredients- and why waste your time telling anyone when you can be stuffing your face with such deliciousness? And since I’m a glutton for tastiness–-I added little bits of Medjool dates. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. more→
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. more→
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. more→