Read Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats for Free Online Page A

to be leaving a trail of grease in its wake.
    Solution: We’re still not exactly sure why this happens. The obvious culprit is mismeasuring, but if you swear up and down you have measured correctly, we would suggest just cutting down the oil or margarine in the recipe the next time you make it. Remove around 2 tablespoons and see if that doesn’t fix things for you.

PART TWO
     

    THE RECIPES
     

DROP COOKIES
     

    MIX IT, DROP IT, BAKE IT. Sometimes you gotta roll ’em into a ball or press ’em down, but no biggie—no other cookie satisfies as quickly and simply. Last-minute guests or on-the-spot cravings all respond to these free-form, minimal-equipment-required cookies. From the basics (chocolate chips and oatmeal) to the unexpected (cherries, pretzels, or macadamia nuts), we have a drop cookie for every demanding cookie fan in your life. So easy for even the busiest of bees, why not make a few different varieties whenever the need for cookies comes a knockin’?

CHOCOLATE CHIP COOKIES
     
    MAKES 2 DOZEN 2-INCH COOKIES OR ABOUT 16 3-INCH COOKIES
     
     
     
     
    THIS IS THE CHOCOLATE CHIP COOKIE that makes you feel like home. They’re crinkly on the top, a little crispy on the bottom, and soft in the center. As an added bonus to the recipe, you only need one bowl for mixing the ingredients. Great for those of you in the no-dishwasher set.
    ½ cup brown sugar
¼ cup white sugar
⅔ cup canola oil
¼ cup unsweetened almond milk
(or your favorite nondairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips
     
    1. Preheat oven to 350°F. Lightly grease two large baking sheets.
    2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
    3. Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to really work the chips in.
    4. For 3-inch cookies, roll the dough into balls about the size of Ping-Pong balls. Flatten them out in your hands to about 2½ inches. As they cook, they will spread just a bit. Place on a baking sheet and bake for about 8 minutes—no more than 9—until they are just a little browned around the edges. We usually get 16 out of these so we do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
    5. For two dozen 2-inch cookies roll dough into walnut-size balls and flatten to about 1½ inches and bake for only 6 minutes.
    Chocolate Chip Cookies

CARROT RAISIN SPICE CHEWIES
     
    MAKES 2 DOZEN COOKIES
     
     
     
     
    CARROT CAKE IN A COOKIE FORM, perfect for lunch boxes or mid-blogging snacking. These sweet treats are best eaten the day they’re made, when the edges are crisp and the centers are soft. After that, they’ll get chewy and moist all over, but still yum. Enjoy them naked, fancied up with a light drizzle of Lemon Glaze, or even smooshed together with a little vanilla dairy-free ice cream. These are easy enough to make healthier by substituting half whole wheat pastry flour for the all-purpose.
    ⅓ cup nondairy milk
1 tablespoon ground flax seeds
½ cup canola or peanut oil
⅓ cup dark brown sugar
1 cup sugar
½ teaspoon finely shredded orange zest
1½ teaspoons pure vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup finely shredded carrots, lightly
packed
½ cup shredded coconut
½ cup chopped walnuts
1 cup raisins
     
    LEMON GLAZE (page 38)
    1. Preheat oven to 350°F. Generously grease two baking sheets or line them with