Animal Writes
20 February 2000 Issue
Vegan Cookie Recipes

Vegan Peanut Butter Cookies

1/2 cup soy margarine

1/2 cup organic peanut butter

1/2 cup unrefined sugar (Florida Crystals)

1/2 cup Succanat

1 substitute egg (En R G egg replacer)

1 1/4 cup unbleached flour

3/4 tsp baking soda

1/2 tsp baking powder (no aluminum)

Mix thoroughly the soy margarine, peanut butter, unrefined sugar, Succanat and egg substitute. Blend in flour, baking soda, and baking powder. Cover and chill.

Heat oven to 375 degrees. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes or until set but not hard. Cool on wire rack.

Makes about 3 dozen.

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Vegan Butterscotch-Pecan Cookies

1 cup soy margarine

1 cup Sucanat

2 egg substitutes

1 1/2 tsp vanilla

3 cups unbleached flour

1/2 baking soda

Pecan halves (a few extra for nibblin' on)

Mix thoroughly soy margarine, Sucanat, egg replacer and vanilla. Stir in flour and baking soda. Divide dough into 3 equal parts; shape each part into a roll 1 1/2 inches in diameter and about 7 inches long (!) Wrap in waxed paper; chill at least 4 hours.

Heat oven to 400 degrees. Unwrap dough and slice into 1/8-inch slices. Place 1 inch apart on ungreased cookie sheet. Press pecan half into top of each cookie. Bake 8 to 10 minutes or until light brown. Immediately remove from baking sheet.

The wrapped dough can also be frozen, for use at the spur of the moment on a later date!

* * * * *

Gingerbread Cookies with Lemon Icing

1/2 cup soy margarine

1/2 cup Sucanat

1/2 cup dark molasses, unsulphured

1/4 cup water

2 1/2 cups unbleached flour

3/4 tsp baking soda

1 1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

Cream soy margarine and Sucanat. Blend in molasses, water, flour, baking soda, spices. Cover; chill 2 to 3 hours.

Heat oven to 350 degrees. Remove dough from bowl and place on floured board. If dough seems sticky, knead in a bit more flour -- one heaping tablespoon at a time -- until stickiness is gone. Roll dough 1/4 inch thick on lightly floured board. Cut with cookie cutters into desired shapes. Place on ungreased baking sheet. Bake 8-12 minutes, depending on size of cookie. Immediately remove from baking sheet. Cool on wire rack. When cookies are completely cool, frost with lemon icing, recipe below.

Lemon Icing

Confectioner's sugar (Jack Frost claims they do not filter their sugar thru

bone char)

Lemon juice

Put about 2 cups of confectioner's sugar in a medium bowl. Stir in lemon juice, one teaspoon at a time, to make the frosting a thick spreading consistency. Spread on completely cooled cookies. Decorate with raisins, cinnamon red hots, nuts, or anything else you'd like. Enjoy!! =)

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Chewy Chocolate Cookies

1 1/4 cups soy margarine, softened

2 cups unrefined sugar

2 egg substitutes

2 tsp vanilla

2 cups unbleached flour

3/4 cup cocoa

1 tsp baking soda

Heat oven to 350. In large mixer bowl cream soy margarine and sugar until light and fluffy. Add egg replacer and vanilla; beat well. In medium bowl, combine flour, cocoa and baking soda; gradually blend into creamed mixture. Drop by teaspoonfuls onto ungreased baking sheet. Bake 8 to 9 minutes (do NOT overbake -- cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly. Remove from cookie sheet onto wire rack. Cool completely.

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