Recipes
 
 
Search VeganChef.com for a recipe or ingredient!
 

November 28, 2001

Greetings,

The most popular recipes on my Vegan Chef site by far are the baked goods and desserts. Every year since starting this site, I have featured a special installment of recipes showcasing my vegan versions of popular baked goods associated with the winter holiday season. This year I am offering up a baker's dozen of cookie and confection recipes, in addition to a new version of Veganized Powdered Sugar made with arrowroot, and a Decorator's Frosting. There is something for everyone. Most are lower in fat than their dairy-based counterparts, a few are sugar-free, plus I threw in a few indulgences for those of you with a real sweet tooth. I have also included a few wheat-free and gluten-free recipes and variation suggestions, so those of you who may suffer from these allergies won't have to feel left out while everyone else is partaking of holiday goodies and spreading good cheer. Also check the Recipe Archive for further cookie and baked goods suggestions to enjoy and share with family and friends. As always, be good to one another, and remember... eat your veggies! :-)

 
 

Pepper Divider

 

Creamy Almond Cloud Fudge Wheels

1/2 cup sliced almonds
safflower oil and parchment paper, for lining pans
3 cups unbleached cane sugar (or white sugar from sugar beets)
2 cups soy milk, almond milk, or other non-dairy milk
1/2 cup vegan margarine
2 t. vanilla
1 t. almond extract

In a non-stick skillet, place the sliced almonds, and cook over medium heat for 3-5 minutes or until lightly toasted and fragrant. Remove the skillet from the heat and set aside. Using a little safflower oil, lightly oil (or mist with oil) two 4-inch springform pans. Cut circles and strips of parchment to line the bottom and sides of the pans and set aside. In a 6-Quart pot, place the sugar, soy milk, and margarine, and cook the mixture over medium heat to melt the margarine. Stir the mixture, allow it to come to a boil, and continue to boil the mixture until it reaches 240 degrees. Remove the pot from the heat, add the toasted almonds and remaining ingredients, and stir gently to combine.

Using a pot which is larger than the one used to cook the fudge, fill it one-quarter full with cold water. Place the bottom of the pot containing the fudge in the pot of cold water (do not allow the water to come in contact with the fudge), and stir the mixture for 3-5 minutes or until it thickens and turns a creamy off-white color. Divide the fudge evenly between the two prepared springform pans and use the back of a spoon to smooth the tops. Place the springform pans on small plates and let the fudge set overnight to fully harden. At the time of service, remove the pans and parchment from the wheels of fudge, and cut each wheel into wedges with a sharp knife, Store any unused fudge in the refrigerator.

*Note: For a chocolate variation, add 3/4 cup vegan chocolate chips when stirring in the toasted almonds and flavorings, and stir well so that they will melt into the fudge mixture.

Yield: Two 4-inch pans

 

Pepper Divider

 

Dried Fruit and Coconut Candies

1 cup dried apricots
1 cup dates, pitted
1 cup raisins
1 cup walnuts
1 cup shredded coconut
3 T. lemon or orange juice
shredded coconut, for coating candies

In a food processor, place the apricots, dates, raisins, and walnuts, and process for 1 minute to finely chop the ingredients. Add the coconut and lemon juice and process an additional 1-2 minutes or until mixture comes together to form a ball. Place some shredded coconut on a plate and set aside. Dampen hands with water, roll the mixture into 1-inch balls, and then roll the shaped balls in the shredded coconut. Store the candies in an airtight container.

*Note: These candies can also be frozen for later use.

Yield: 20-24 pieces

 

Pepper Divider

 

Mocha-Almond Clusters

1/3 cup raisins
1/4 cup cocoa powder
1/4 cup vegan margarine
2 T. cold coffee
2 T. unbleached cane sugar (or white sugar from sugar beets)
2 cups corn flakes (or other grain flake-style cereal)
3/4 cup almonds, roughly chopped, and divided
1 t. vanilla

Line two cookie sheets with parchment paper and set aside. In a medium saucepan, place the raisins, cocoa powder, margarine, coffee, and sugar, and cook the mixture over low heat until the margarine is melted. Stir to blend the mixture together. Remove the saucepan from the heat. Add the corn flakes, 1/2 cup of the chopped almonds, and vanilla, and fold gently to combine. Drop tablespoonfuls of the mixture on to the parchment-lined cookie sheets and sprinkle a little of the remaining chopped almonds over the top of each cluster. Place the cookie sheets in the refrigerator and chill the clusters for 1 hour or until firm. Store in an airtight container.

Yield: 3 Dozen

 

Pepper Divider

 

Veganized Powdered Sugar Version 2

4 cups unbleached cane sugar (or white sugar from sugar beets)
1 cup arrowroot

In a blender or food processor, blend sugar and arrowroot for 1 minute. Scrape down the sides of the blender container and blend an additional 1 minute. Store in an airtight container.

Yield: 4 Cups

 

Pepper Divider

 

Decorator's Frosting

1 cup Veganized Powdered Sugar Version 2 (see recipe above)
1/2 t. vanilla
2-4 t. soy milk, rice milk, or other non-dairy milk of choice

In a small bowl, stir together the Veganized Powdered Sugar Version 2 and vanilla. Add soy milk a little at a time, stirring well after each addition to reach spreading consistency. Spread on cookies using a knife, spatula, or a pastry bag. Allow frosting to dry completely before stacking cookies.

*Note: If desired, you can tint the frosting with natural food coloring. Or use fruit juice concentrate (such as raspberry or blueberry) as a replacement for the soy milk in the recipe, for a more natural tint.

 

Pepper Divider

 

Wheat-Free and Gluten-Free Gingerbread Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 T. baking powder
2 t. baking soda
2 t. cinnamon
1 t. ground ginger
1 t. salt
1/2 t. ground nutmeg
1/2 t. ground cloves
1 1/2 cups Sucanat (or brown sugar from sugar beets)
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 T. vanilla
safflower oil, for oiling cookie sheets
Decorations: dried currants, dried cranberries, and sunflower seeds
Decorator's Frosting (see recipe above)

In a small bowl, stir together the brown rice flour, arrowroot, amaranth flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves, and set aside. In a medium bowl, place the remaining ingredients, and stir to combine. Add the dry ingredients to the wet ingredients and stir well to combine. Cover the bowl, place it in the refrigerator, and chill the dough for 1 hour or more. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside. Sprinkle a little arrowroot over a work surface. Divide the chilled dough into quarters, work with only one quarter of the dough at a time, and keep the remaining dough covered and chilled until needed. Working in batches, roll out the quarter of dough to 1/4-inch thickness, and cut into desired shapes with cookie cutters. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at 350 degrees for 6 minutes (the cookies will feel slightly soft to the touch). Allow them to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the rolling and cutting-out procedure for the remaining cookie dough. Store the cookies in an airtight container.

To make Gingerbread People: Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut cookies to the prepared cookie sheets. To decorate them: use two dried currants for eyes, pressing them slightly into the dough; squeeze one dried cranberry with your fingers to form it into a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds to make the outline of a vest, or 10 sunflower seeds to make the outline of a dress, pressing them slightly into the dough. Bake as directed above. The dried currants, dried cranberries, and sunflower seeds can also be used to decorate other cut shapes of cookies.

To make Glazed Gingerbread Cookies: Cut cookies as desired and bake as directed above. Prepare the Decorator's Frosting and use it to decorate the completely cooled cookies, as desired. Allow the frosting to set completely before transferring the cookies to an airtight container.

Yield: 3 - 4 Dozen

 

Pepper Divider

 

Maple-Pecan Shortbread

1 cup pecans
1 cup rolled oats
1 cup unbleached flour
1/4 cup maple sugar crystals or unbleached cane sugar (or white sugar from sugar beets)
1/2 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/3 cup vegan margarine
1/4 cup maple syrup
2 t. vanilla
1/2 t. almond extract
safflower oil, for oiling cookie sheets

In a blender or food processor, place the pecans, and pulse a few times to roughly chop. Transfer 1/3 cup of the chopped pecans to a small bowl and set aside. Add the oats to the remaining pecans in the blender and process for 30-60 seconds to finely grind them together. Add the flour, maple sugar, baking powder, salt, and cinnamon, pulse a few times to combine, and set aside. In a medium bowl, place the margarine, maple syrup, vanilla, and almond extract, and stir the mixture until smooth. Add the dry ingredients to the wet ingredients and stir well to combine. Add the reserved chopped pecans and fold gently to incorporate them. Cover the bowl of dough, place it in the refrigerator, and chill the dough for 30 minutes or more.

Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside. Transfer the chilled dough to a lightly floured work surface. Roll out the dough to 1/4-inch thickness and cut into 2-inch squares or diamonds or into desired shapes with small cookie cutters. Using a fork, gently poke the surface of each cut cookie a few times. Working in batches, carefully transfer the cut cookies to the prepared cookie sheets. Bake at 325 degrees for 15-18 minutes or until lightly browned on the bottom. Allow the shortbread to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the baking procedure for the remaining cut cookies. Store the cookies in an airtight container.

Yield: 4 Dozen

 

Pepper Divider

 

Cherry and Walnut Bars

Filling:

1 cup dried cherries
1/2 cup apple juice
1/2 cup walnuts, roughly chopped

Crust:

3 T. vegan margarine
2 T. apple juice
2 T. maple sugar crystals or unbleached cane sugar (or white sugar from sugar beets)
1/2 t. vanilla
1/4 t. almond extract
1/2 cup whole wheat flour
2 T. oat bran
2 T. wheat germ or wheat bran
1/4 t. cinnamon
safflower oil, for oiling the pan
Veganized Powdered Sugar Version 2 (see recipe above), for garnishing

In a small saucepan, place the dried cherries and apple juice, and set aside to soak for 20 minutes. Place the saucepan over low heat and simmer the mixture for 10 minutes. Remove the saucepan from the heat and set aside to cool for 5 minutes. Transfer the mixture to a blender or food processor, and process for 1-2 minutes or until smooth. Add the walnuts, pulse a few times to combine, and set mixture aside. To prepare the crust: in a medium bowl, place the margarine, apple juice, sugar, vanilla, and almond extract, and stir until smooth. Add the remaining ingredients and stir well to form a crumb-like dough.

Using a little safflower oil, lightly oil (or mist with oil) a 9-inch square baking pan. Place 3/4 cup of the crust mixture in the prepared pan, and using your hands, press it firmly to cover the bottom of the pan. Bake at 325 degrees for 15 minutes. Remove the pan from the oven and allow it to cool for 3 minutes. Carefully spread the cherry filling over the prepared crust, and then sprinkle the remaining crust mixture over the top of the cherry filling. Return the pan to the oven and bake an additional 10-15 minutes or until golden brown on top. Allow the bars to cool completely before cutting into 16 pieces. Sprinkle a little Veganized Powdered Sugar Version 2 over the tops of the bars before serving.

*Note: To create other variations of the bars, you can substitute other dried berries or fruits for the dried cherries in the filling.

Yield: One 9-inch pan

 

Pepper Divider

 

Pumpkin, Chocolate Chip, and Walnut Brownies

2 cups unbleached flour
2 cups Sucanat (or brown sugar from sugar beets)
1 T. orange zest
1 T. baking powder
1 t. cinnamon
2/3 cup vegan margarine
2 T. water
1 T. Ener-G Egg Replacer
2 cups pumpkin puree
1 1/2 t. vanilla
2 cups vegan chocolate chips or carob chips
safflower oil, for oiling pan
1/2 cup walnuts, roughly chopped

In a large bowl, stir together the flour, sugar, orange zest, baking powder, and cinnamon. Using a pastry blender or a fork, cut in the margarine until the mixture resembles fine crumbs. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the egg replacer mixture, pumpkin puree, and vanilla to the flour mixture, and stir well to combine. Fold in the chocolate chips. Using a little safflower oil, lightly oil (or mist with oil) a 9x13-inch baking pan. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool in the pan for several minutes and then cut into small squares. Store in an airtight container.

Yield: One 9x13-inch pan

 

Pepper Divider

 

Coconut, Nut, and Date Bites

1 1/2 cups walnuts
3/4 cup dates, pitted
1/2 t. cinnamon
1/4 t. ground ginger
1 3/4 cups shredded coconut, divided
2/3 cup rolled oats, divided
3/4 cup Sucanat (or brown sugar from sugar beets)
1/3 cup apple juice or water
3 T. lecithin granules
safflower oil, for oiling cookie sheets

In a food processor, place the walnuts, and process for 30-60 seconds to finely grind them. Transfer the ground walnuts to a medium bowl. Place the dates in the food processor, process them for 30-60 seconds to finely grind them, and add the ground dates to the ground walnuts. Add the cinnamon and ginger to the bowl and toss all of the ingredients together. Place 3/4 cup of the coconut and 1/3 cup rolled oats in a bowl, toss them together, and set aside. Add the remaining coconut and rolled oats, along with the remaining ingredients, to the walnut mixture, and stir well to combine. Using your hands, roll the mixture into 1-inch balls, and then roll the balls in the reserved coconut-rolled oats mixture to thoroughly coat them on all sides. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, place the coconut-coated balls on the prepared cookies sheets, spacing them 1 inch apart, and bake them at 350 degrees for 8-10 minutes or until the coconut is golden brown. Allow the cookies to cool completely on the cookie sheets. Repeat the baking procedure for the remaining coconut-coated balls. Store the cookies in an airtight container.

Yield: 3 - 3 1/2 Dozen

 

Pepper Divider

 

Vegan Snickerdoodles

3 cups unbleached flour
2/3 cup arrowroot
1 t. baking soda
1/4 t. salt
1 1/2 cups unbleached cane sugar (or white sugar from sugar beets), divided
2 t. cinnamon
1/2 cup vegan margarine
1/3 cup water
2 T. liquid lecithin
2 t. vanilla
water, for sprinkling on cookies

In a medium bowl, stir together the flour, arrowroot, baking soda, and salt, and set aside. In a small bowl, stir together 2 T. sugar and cinnamon, and set aside. In a large bowl, place the remaining sugar, margarine, water, liquid lecithin, and vanilla, and stir the mixture until smooth. Add half of the dry ingredients to the wet ingredients and stir to combine. Using your hands, work in the remaining dry ingredients to form a smooth ball of dough. Roll the dough into 1-inch balls and place them on a large plate. Sprinkle a little water over the tops of the balls of dough and run your hand over them to lightly moisten with water. Working in batches, shake off any excess water, and roll each ball in the reserved cinnamon-sugar mixture to thoroughly coat them on all sides. Place the balls of dough on ungreased non-stick cookie sheets, spacing them 1 inch apart. Bake at 350 degrees for 8 minutes. Remove the cookie sheets from the oven. Allow the cookies to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the rolling in cinnamon-sugar and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.

*Note: For a wheat-free and gluten-free version, substitute brown rice flour for the unbleached flour in the recipe.

Yield: 5 - 5 1/2 Dozen

 

Pepper Divider

 

Vegan Thumbprints

1/2 cup walnuts
2 t. flax seeds
1/4 cup water
2 cups unbleached flour
1/4 cup arrowroot
1/2 t. cinnamon
1/2 t. salt
1/2 cup Sucanat (or brown sugar from sugar beets)
1/2 cup vegan margarine
2 T. liquid lecithin
1 t. vanilla
1/2 t. almond extract
raspberry of strawberry jelly or jam (or other flavor of choice)

In a blender or food processor, place the walnuts, and process for 30-60 seconds to finely grind them. Transfer the ground walnuts to a small bowl and set aside. In the same blender, place the flax seeds, and process for 1 minute to finely grind them to a powder. Add the water, process for 1 additional minute, scrape down the sides of the blender, and set aside for 10 minutes to allow the mixture to thicken. In a small bowl, stir together the flour, arrowroot, cinnamon, and salt, and set aside. In a medium bowl, place the reserved flax seed mixture, Sucanat, margarine, liquid lecithin, vanilla, and almond extract, and stir well to combine. Add half of the dry ingredients to the wet ingredients and stir to combine. Using your hands, work in the remaining dry ingredients to form a soft ball of dough.

Roll the dough into 1-inch balls and roll each ball in the reserved ground walnuts to thoroughly coat it on all sides. Working in batches, place the balls of dough on ungreased non-stick cookie sheets, spacing them 1 inch apart. Using your thumb, gently press indentations into the center of each cookie. Bake at 350 degrees for 10 minutes. Remove the cookie sheets from the oven. Using 1/2 t. of raspberry jelly, fill the "thumbprints" of each cookie, return the cookie sheets to the oven, and bake an additional 2 minutes. Remove the cookie sheets from the oven. Allow the cookies to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the "thumbprinting" and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.

*Note: For a wheat-free and gluten-free version, substitute brown rice flour for the unbleached flour in the recipe.

Yield: 4 Dozen

 

Pepper Divider

 

Peppermint and Mint Chocolate Chunk Cookies

1 1/2 cups unbleached flour
1/2 t. baking soda
1/2 t. salt
2 T. water
1 T. Ener-G Egg Replacer
1 cup unbleached cane sugar (or white sugar from sugar beets)
2/3 cup vegan margarine
1 t. vanilla
1/4 t. peppermint extract
2 - 85 g. Tropical Source Mint Candy Crunch Dairy Free Chocolate Bars, roughly chopped
1/3 cup vegan peppermint candies (or candy canes), roughly chopped
safflower oil, for oiling cookie sheets

In a small bowl, stir together the flour, baking soda, and salt, and set aside. In a medium bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the sugar, margarine, vanilla, and peppermint extract, and stir the mixture until smooth and creamy. Add the dry ingredients and stir well to combine. Add the chopped chocolate bars and peppermint candy and fold gently to incorporate them into the dough. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, drop the cookie dough by rounded teaspoonfuls on to the prepared cookie sheets, spacing them 2 inches apart. Bake the cookies at 375 degrees for 6-8 minutes for a soft-batch type of cookie (they will be just set but soft to the touch) or 8-10 minutes or until golden brown around the edges for a crisp cookie. Allow the cookies to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining cookie dough. Store the cookies in an airtight container.

Yield: 4 Dozen

 

Pepper Divider

 

Health Nut Hermits

1 cup applesauce
1 cup Sucanat (or brown sugar from sugar beets)
1/2 cup cold coffee
1 t. vanilla
1/4 t. almond extract
3 cups whole wheat pastry flour
1 cup wheat germ
1/2 cup soy flour
1 T. Ener-G Egg Replacer
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/4 t. salt
1/2 cup walnuts, roughly chopped
3/4 cup golden raisins
3/4 cup dried cranberries
1/2 cup dried currants
safflower oil, for oiling cookie sheets

In a large bowl, place the applesauce, Sucanat, coffee, vanilla, and almond extract; stir well to combine, and set aside. In a medium bowl, stir together the pastry flour, wheat germ, soy flour, egg replacer, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir well to combine. Fold in the remaining ingredients. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, drop the cookie dough by rounded teaspoonfuls on to the prepared cookie sheets, spacing them 2 inches apart. Bake the cookies at 375 degrees for 8-10 minutes or until golden brown on the bottom. Allow the cookies to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining cookie dough. Store the cookies in an airtight container.

Yield: 4 Dozen

 
 

Garlic Press

 
 
Search VeganChef.com for a recipe or ingredient!
 
 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett