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

parchment paper.
    2. In a large bowl, beat together the nondairy milk, flax seeds, oil, brown sugar, sugar, orange zest, and vanilla. Sift in the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to moisten ingredients and fold in the carrots, coconut, walnuts, and raisins. Dough will be sticky and moist.
    3. Drop generous tablespoons of dough onto cookie sheets, leaving about 2 inches of space between each. Bake for 14 to 16 minutes until the edges are brown and the tops are firm. Let the cookies rest on the baking sheet for 10 minutes then transfer to wire racks to complete cooling.
    Morsels
     
    For best texture,
use the smallest hole
on your shredder to
grate the carrots.
     
     
 
     
    LEMON GLAZE
     
    A quick and light drizzle to fancy up GINGERBREAD BISCOTTI (page 207) or any cookie.
     
    1½ cups sifted powdered sugar
2 tablespoons lemon juice
½ teaspoon finely grated lemon zest
    1. In a mixing bowl, whisk together all the ingredients using a fork or a wire whisk until smooth. Combine to form a glaze that’s thin enough to drizzle from a fork or be easily piped from a pastry bag with a small round tip.
    2. If the glaze is too thick, whisk in 1 teaspoon at a time of either nondairy milk or water. If it’s too thin, whisk in more powdered sugar by the tablespoon until a desired consistency is reached.
 

    Carrot Raisin Spice Chewies

CHOCOLATE FUDGY OATMEAL COOKIES
     
    MAKES 2-1/2 DOZEN COOKIES
     
     
     
     
    ADD OATMEAL TO ALMOST ANYTHING and suddenly it’s healthy! These cookies are chocolaty and fudgy, yet seem a perfectly acceptable afternoon pick-me-up with a dose of everybody’s favorite whole grain. Dried cherries or raisins give them a grown-up touch, but if you’re serving dried-fruit-a-phobes, they’re just as good without.
    2 cups quick-cooking oats
1⅔ cups all-purpose flour
⅔ cup cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1½ cups sugar
2 tablespoons ground flax seeds
⅔ cup nondairy milk
⅔ cup canola oil
1½ teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup chocolate chips
1 cup dried cherries, chopped, or raisins
(optional)
     
    1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
    2. In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
    3. In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil and the vanilla and almond extracts and beat until well mixed. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips and dried cherries or raisins, if desired.
    4. For each cookie drop 2 generous tablespoons of dough onto the cookie sheet, leaving about 2 inches of space between each cookie. If desired, flatten slightly with moistened fingers or the moistened back of a measuring cup. Bake for 10 to 12 minutes until cookies are firm and risen. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling. Store in a tightly covered container.
    Morsels
     
    Leave the dough unflattened
for more chewy cookies
or flatten a bit for a
firmer texture.
     
     

BLACKSTRAP GINGERSNAPS
     
    MAKES ABOUT 2 DOZEN COOKIES
     
     
     
     
    WHEN ONLY AN ASSERTIVELY GINGER cookie will do. These are not the soft type of molasses cookie, rather they are firm and crisp when freshly baked, developing a chewy finish the next day or in humid weather. One could consider these “snappy,” perhaps. The rich and slightly bitter-tasting blackstrap variety is the molasses of choice for this cookie, but regular molasses can be substituted as well.
    ¾ cup sugar
⅓ cup blackstrap molasses
½ cup canola oil
3 tablespoons nondairy milk
½ teaspoon pure vanilla extract
1¾ cups all-purpose flour, or use half all-purpose
and half whole wheat pastry
3 rounded teaspoons ground ginger
½ teaspoon ground nutmeg
½