Peanut Butter Cookies

I was craving peanut butter cookies this week, so I veganized my Mom's recipe.  They turned out great!!

PEANUT BUTTER COOKIES

3/4 c. peanut butter
1/2 c. shortening
1 1/4 c. brown sugar
3 T. almond milk
1 T. vanilla
1 flax "egg" (1 T. flax meal + 3 T. water)
1 3/4 c. flour
3/4 t. salt
3/4 t. baking soda

Wisk up flax "egg" in a small bowl, then place in fridge to set up for a few minutes.

Combine first 5 ingredients.  Add flax "egg".  Combine dry ingredients and add to wet.  Bake at 375, on ungreased cookie sheets, after making a criss-cross pattern with a flour dipped fork, for 8-10 minutes (until bottom is barely golden brown).

Chewy Sugar Cookies

I tweaked this recipe today.  They turned out pretty good!

CHEWY SUGAR COOKIES

2 3/4 c.  flour
1 t. baking soda
1/2 t. baking powder
1 c. softened vegan "butter"
1 1/2 c. white sugar
1 flax egg
1 t. vanilla extract


Preheat oven to 375.

In a small bowl, stir together flour, baking soda, and baking powder.  Set aside.

In a large bowl, cream together butter and sugar until smooth.  Beat in the egg and vanilla.  Gradually blend in dry ingredients.  (If needed add additional flour until batter is to correct consistency).

Roll out dough on floured surface and place on ungreased cookie sheet.  Bake 8-12 minutes or until slightly golden.  Let stand for 2 minutes before removing to cool on a rack.

The Best Damn Chocolate Cookies Ever

So...I have this chocolate chip cookie recipe that, seriously, is the best damn thing ever.  I've been craving them recently because I haven't made them since ditching all things animal related.  I decided to try an vegan-ize the recipe this weekend.  And guess what?  They're just as good as ever!!

THE BEST DAMN CHOCOLATE CHIP COOKIES EVER

Cream together:

1 c. Earth Balance vegan "butter" spread
1 1/2 c. shortening
3 3/4 c. brown sugar
6 T. almond milk
3 T. vanilla

Add and mix in well:

3 flax meal "eggs" (1 "egg" = 1 T. flax meal + 3 T. water)*

Add combined dry ingredients and mix well:

6 1/2 c. flour
1 T. salt
2 1/4 t. baking soda

Add and stir in with wooden spoon:

2 (12 oz) bags of chocolate chips (I use ghiradelli because they don't use milk fat)

Preheat oven to 350.  Drop by spoonfuls onto cookie sheets.  Bake 12 minutes - until just barely golden and still a little gooey.  Cool on wire racks and enjoy!!

*It's best to mix up the flax "eggs" a few minutes before you start and let the mixture sit in the fridge to set up a little bit before you're ready to use it.

Carrot Cake Cookies

I love making cookies!  I found this recipe online this week and immediately knew I had to try them out.  I made a few modifications to make them vegan and they turned out SO GOOD!!

CARROT CAKE COOKIES

1 c. shortening
1 1/4 c. sugar
1 c. raw, grated carrots
1/3 c. crushed pineapple
1 flax egg (1 T. flax meal whisked with 3 T. water)
1 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
2 t. baking powder
2 1/4 c. flour

FROSTING
6 oz. Toffuti Better Than Cream Cheese (soy cream cheese) - room temp.
2 1/2 c. powdered sugar
2 T. pineapple juice
1/2 t. vanilla


Preheat oven to 350.

Make flax egg in a small dish and place in fridge for a few minutes.

Cream shortening and sugar.  Grate, then add carrots and pineapple and mix well.  Add flax egg and vanilla.  Mix well.  Add rest of cookie ingredients and beat until well combined.  It will be a softer dough.  Drop by spoonfuls onto a greased cookie sheet. Bake 10-15 minutes.  DON'T OVERCOOK!

Cool completely on wire racks.  While cookies are cooling, beat all frosting ingredients together until smooth.  Frost cookies and sprinkle with a little extra nutmeg.  Delicious!