Read Online Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz - Free Book Online Page A
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tightly covered container.
Morsels
If your raisins are looking
a little under the weather,
a tad too dry or sticking together,
place them in a bowl and pour warm
water over them. This will plump
them up and bring them
back to life.
ROASTED ALMOND COOKIES WITH FLEUR DE SEL
MAKES 2 DOZEN COOKIES
PRESENTING A DIFFERENT SET OF COOKIE FLAVORS: just a hint of sweetness, deep roasted almonds, caramel-like brown rice syrup, and a sprinkling of fleur de sel to top it off. Think of these as a slightly savory vacation from super-sweet treats, almost adult-tasting, if you will. The spices are kept simple here to let the flavor of the almonds, salt, and rolled oats shine. Here’s the recipe to bring out that fancy, large-grain salt of any kind; even flaky kosher salt will do in a pinch.
½ cup canola oil
⅓ cup brown rice syrup
⅔ cup dark brown sugar
⅓ cup nondairy milk
1 teaspoon vanilla extract
1 cup all-purpose flour
⅔ cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup roasted whole almonds, measured
first then roughly chopped
1½ cups rolled oats
1 teaspoon or less of fleur de sel or any
coarse-grained salt, for sprinkling
1. Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.
2. In a large bowl, mix together the oil, brown rice syrup, brown sugar, nondairy milk, and vanilla until smooth. Sift in the all-purpose flour, whole wheat pastry flour, baking soda, cinnamon, and salt and stir to moisten ingredients. Fold in the almonds and rolled oats. The batter will appear rather wet but will firm up a bit within a few minutes.
3. Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheet. Lightly sprinkle the tops of the cookies with coarse-grained salt. Bake for 10 to 12 minutes, until the cookies are slightly puffed and the edges appear dry.
4. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in a loosely covered container as these cookies get soft if tightly covered.
Morsels
✦ A cookie warning, so pay attention! Go very easy on the salt when sprinkling the tops of these cookies. Six to eight large grains of salt may suffice, unless a bouillon cube cookie sounds good to you.
✦ For best flavor and appearance, use whole roasted almonds with the brown skin still on.
ROCKY ROADS
MAKES 2 DOZEN COOKIES
THE CLASSIC ICE CREAM FLAVOR in a portable form that doesn’t require a freezer or cone. A chewy, crispy, chocolaty cookie enrobes chips of both the chocolate and white chocolate persuasion, plus chunks of roasted almonds. A fun drop cookie when you’re feeling that more is more! Definitely a nondairy milk ’n’ cookies kind of cookie and a no-brainer for filling up the cookie jar.
This cookie dough is rather wet, so don’t be alarmed and just trust us. Just scoop away and leave plenty of room between blobs of dough for spreading. If the wet dough freaks you out too much, place the entire bowl in the fridge for 30 minutes to firm up, keeping the bowl of dough chilled in between baking up batches.
½ cup nondairy milk
2 tablespoons ground flax seeds
½ cup canola oil
1¼ cups sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1½ cups plus 2 tablespoons all-purpose
flour
½ cup Dutch cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips or chunks
½ cup vegan white chocolate chips
½ cup roasted almonds, chopped
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine nondairy milk, flax seeds, oil, sugar, vanilla extract, and almond extract. Mix until well blended and smooth. Sift in all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir to form a thick, wet dough but do not overmix. Fold in chocolate chips, white chocolate chips, and almonds. If the dough seems too
Morsels
If your raisins are looking
a little under the weather,
a tad too dry or sticking together,
place them in a bowl and pour warm
water over them. This will plump
them up and bring them
back to life.
ROASTED ALMOND COOKIES WITH FLEUR DE SEL
MAKES 2 DOZEN COOKIES
PRESENTING A DIFFERENT SET OF COOKIE FLAVORS: just a hint of sweetness, deep roasted almonds, caramel-like brown rice syrup, and a sprinkling of fleur de sel to top it off. Think of these as a slightly savory vacation from super-sweet treats, almost adult-tasting, if you will. The spices are kept simple here to let the flavor of the almonds, salt, and rolled oats shine. Here’s the recipe to bring out that fancy, large-grain salt of any kind; even flaky kosher salt will do in a pinch.
½ cup canola oil
⅓ cup brown rice syrup
⅔ cup dark brown sugar
⅓ cup nondairy milk
1 teaspoon vanilla extract
1 cup all-purpose flour
⅔ cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup roasted whole almonds, measured
first then roughly chopped
1½ cups rolled oats
1 teaspoon or less of fleur de sel or any
coarse-grained salt, for sprinkling
1. Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.
2. In a large bowl, mix together the oil, brown rice syrup, brown sugar, nondairy milk, and vanilla until smooth. Sift in the all-purpose flour, whole wheat pastry flour, baking soda, cinnamon, and salt and stir to moisten ingredients. Fold in the almonds and rolled oats. The batter will appear rather wet but will firm up a bit within a few minutes.
3. Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheet. Lightly sprinkle the tops of the cookies with coarse-grained salt. Bake for 10 to 12 minutes, until the cookies are slightly puffed and the edges appear dry.
4. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in a loosely covered container as these cookies get soft if tightly covered.
Morsels
✦ A cookie warning, so pay attention! Go very easy on the salt when sprinkling the tops of these cookies. Six to eight large grains of salt may suffice, unless a bouillon cube cookie sounds good to you.
✦ For best flavor and appearance, use whole roasted almonds with the brown skin still on.
ROCKY ROADS
MAKES 2 DOZEN COOKIES
THE CLASSIC ICE CREAM FLAVOR in a portable form that doesn’t require a freezer or cone. A chewy, crispy, chocolaty cookie enrobes chips of both the chocolate and white chocolate persuasion, plus chunks of roasted almonds. A fun drop cookie when you’re feeling that more is more! Definitely a nondairy milk ’n’ cookies kind of cookie and a no-brainer for filling up the cookie jar.
This cookie dough is rather wet, so don’t be alarmed and just trust us. Just scoop away and leave plenty of room between blobs of dough for spreading. If the wet dough freaks you out too much, place the entire bowl in the fridge for 30 minutes to firm up, keeping the bowl of dough chilled in between baking up batches.
½ cup nondairy milk
2 tablespoons ground flax seeds
½ cup canola oil
1¼ cups sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1½ cups plus 2 tablespoons all-purpose
flour
½ cup Dutch cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips or chunks
½ cup vegan white chocolate chips
½ cup roasted almonds, chopped
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine nondairy milk, flax seeds, oil, sugar, vanilla extract, and almond extract. Mix until well blended and smooth. Sift in all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir to form a thick, wet dough but do not overmix. Fold in chocolate chips, white chocolate chips, and almonds. If the dough seems too
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