Gingerbread Cut-Out Cookies

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These are the best gingerbread cookies I have ever baked, vegan or not! The flavor and spices are perfectly balanced, the cookie is soft and slightly chewy, and the dough is easy to work with. Did I say the best?? Yes, absolutely. There’s still time to try this wonderful recipe and impress family and friends this holiday!

Gingerbread Cut-Out Cookies

(Recipe courtesy Isa Chandra Moskowitz)

Makes about 16 cookies (depending on the size of your cutters)

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

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Salted Chocolate Chip Cookies

 

This is one of those ‘I can’t believe it’s vegan’ recipes! Looking for ways to apply my new discovery, Maldon Sea Salt Flakes, I stumbled  upon this recipe: click heresalted  vegan chocolate chip cookies on Food52.com.

Turns out, these are the tastiest vegan chocolate chip cookies I have ever baked! I believe the secret is in chilling the dough overnight. Also, I decided to bump up the flavor with a teaspoon of vanilla and reduce the water by one teaspoon.

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Here’s the other thing: Unlike many, many vegan cookie recipes, this one uses no egg substitutes, no flax, or mashed banana or xanthan gum, or arrowroot powder or any  exotic ingredient that would send you digging through the shelves at the health food store.

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Just simple ingredients. The cookies taste just the real thing, because they are!! Procedurally, this recipe is fantastically simple, too. A real gift. Wet into dry. That’s it.

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The only real challenge? The wait. But I handled that. I let the dough chill for about four hours then scooped out and baked just four cookies. I had to know if they would suffer for the shorter time in the fridge.

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Turns out, they were delicious. A bit puffy, but still very, very good. Kind of like Chip’s Ahoy.

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The next day, however, I baked four more cookies from the fully chilled dough, pressing each scoop with my fingers to flatten a bit before baking. This batch turned out more like homemade Toll House cookies. The flavor was deeper, the cookie more crisp and brown-sugary. So delicious. So, was it worth the wait? Definitely.

I formed the remaining cookies and froze them on a sheet tray. Afterward I stored them in a covered container in the freezer. Now anytime I want a cookie or two I can just pop them in the oven. This recipe’s base seems to lend itself to variations as well. I look forward to creating more flavors in the future.

I hope you give this one a try.

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Almond Ginger Cookies (Gluten and soy free)

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Finally! A moist, chewy, gluten-free cookie made with whole, natural ingredients. I love this recipe because it is simple and easy–no science project here, just straightforward mix and bake.

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I found this recipe video by Emily Phares online and it made me laugh. The girls were so cute, I just had to give it a try

 

Chewy Peanut Almond Butter Cookies

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Do vegans suffer a life of selfless denial? I should say not–with all the fantastic recipe sites at our fingertips, not to mention all the inspiring blog posts we enjoy on WordPress!

I found this yummy recipe at food.com. It turns out a rich, sweet, chewy cookie. The almond butter is a nice addition–and I used dark brown sugar, but you could use either light or dark.

prep

Ingredients:

1/3 cup peanut butter
1/3 cup almond butter
1/3 cup margarine
2/3 cup brown sugar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons water
2 tablespoons soymilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.

In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.

Mix in soy milk, egg replacer and vanilla.

Sift in flour and baking powder into mixture. Add in salt.

Place cookies 2 inches apart onto lightly greased cookie sheets.

Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

bake