Black and White Cookies
I made black and white cookies from Duff Goldman’s recipe after I discovered it on the Ace of Cakes DVD the other day and noticed it would be super duper easy to veganize. And I’m super glad I did because they are awesome!
Black and White Cookies (adapted from this recipe)
1 package dry yeast
1 cup soy milk
1 cup Earth Balance margarine
1 3/4 cups sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Oil mister or cooking spray
Directions
Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
Preheat oven to 375 degrees F.
Cream the butter and the sugar until light and fluffy.
Slowly add and combine the yeast mixture, and the extracts.
In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
Prepare a cookie sheet with pan spray and drop heaping spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
Let cool to room temperature before decorating.
Icings:
Black
1/4 cup chocolate chips
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
3/4 cup powdered sugar
2 heaping tablespoons cocoa powder
Water to thin out if necessary
Melt the chocolate chips in a glass bowl. Add the corn syrup, vanilla extract, and lemon juice, and stir. Gradually add the sugar and cocoa powder and water, if needed. The chocolate chips will firm up the mixture if it sits out for a while, so just add a splash of water or soy milk if that happens.
White
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 1/4 cup powdered sugar
Water to thin out if necessary
Combine the corn syrup, vanilla, and lemon juice in a bowl, then gradually add the powdered sugar. Add water if necessary to thin out the mixture.
Using a “butter” knife or spatula, ice half the cookie with white icing and half with black. Repeat for all cookies and let sit until the icings set (or eat some before they set if you don’t want to wait).
P.S. Did you guys know they make a soy-free Earth Balance now? I saw it at a health food store in Milwaukee today. Good news for vegans (or anyone) who are allergic to soy!
For more information, visit Seitan Beats Your Meat
CLICK HERE TO PURCHASE ON ETSY
The cover:
Stuffed veggies:
I had rainbow frosting and Ricemellow creme, so I decided to make s’mores (inspired by Sweet n Sara’s version).
The graham cracker part was my graham crackers recipe cut into rounds instead of rectangles and baked for a shorter time so they still were a little soft.
Then, I spread a thin layer of peanut butter, squirted on some rainbow frosting, dolloped on Ricemellow, froze, coated in chocolate, and topped with sprinkles.
I had a small amount of chocolate chips remaining in the bag and decided to make a little batch of cookies to use them up. These are my basic go-to chocolate chip cookie recipe. I just shaped the dough into hearts before baking.
Bakery Style Crispy Chewy Chocolate Chip Cookies (with A Hint of Maple)
Makes about 12 large or 25 normal-sized cookies
Make these cookies BIG like those giant chocolate chip cookies you can find at bakeries. As their name suggests, these cookies have a chewy center contained within perfectly crispy edges. The maple syrup adds a little something to these, but the maple flavor is very subtle, if noticeable at all. The key to getting the chips evenly distributed and stuck in the dough is to use your hands! It makes all the difference. All in all, these cookies are ridiculously easy to make.
2/3 cup canola oil
3/4 cup sugar
1/4 cup maple syrup
2 tablespoons applesauce
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 375°F.
Stir together the oil, sugar, syrup, applesauce and vanilla in a medium-sized bowl.
Add in flour, baking soda, and salt (no need to sift!). Stir in chocolate chips. If the chips don’t want to stick to the batter, use your hands! If the dough is a little dry, gradually add a small amount of soy milk, maybe a couple teaspoons, until it holds together.
Drop by large spoonfuls, 3-4 tablespoons each, onto a cookie sheet and slightly flatten. Bake for about 10 minutes or until the edges are golden brown.
I’d just like to announce that I’ve started another blog entitled Seitan Beats Your Meat! Of course I’ll continue to write Vegan Cookies, the new blog is for everything vegan that doesn’t fit in the cookie category. Along with the blog, I’ve decided to make a few zines, the first one a little candymaking zine called Vegan Candyland. Check SBYM for updates on how to purchase!
Pink Lemonade Cookies to celebrate!
The trick to these is using the broiler:
White Chocolate Macadamia Cookies are a variation of a chocolate chip cookie recipe.
This morning I felt like baking cookies (something I haven’t done in a while!). I decided on an old favorite, Soft Peanut Butter Chocolate Chip Cookies. My baking supplies were limited. I was out of chocolate chips and brown sugar, so I made a basic peanut butter fudge, froze it, and chopped it up like chocolate chunks.
I now work in a non-vegan bakery as a cake decorator. Last week was my first week and I decorated hundreds of cupcakes and a bunch of cakes. It’s the perfect job for me because I only have to do my favorite part of making cakes-the decorating, constantly! And I get to practice my decorating skills without having a million cakes lying around my house to eat. I guess making all those sweets and not eating any of them reminded me I needed to satisfy my own sweet tooth once in a while via chocolate peanut butter cookies! Ha!
These cookies did all the talking.
Making “rainbow” hypnosis cookies took 5 different doughs. I didn’t have it in me to make 7, so blue and orange unfortunately didn’t get to join the party.
Take that, Little Debbie.
Hello everyone!
I’ve finished the cookie inventing and writing parts of this project, so keep checking back for updates on the book in the near future!
In the meantime, click here to look at the full collection of cookie photos.
And if you haven’t friended vegan cookies on MySpace yet, here it is!
As promised, some recent creations:
Vanilla Sandwich Cookies
Super Cute Turtle Cookies
Chocolate and Vanilla Jam Thumbprints
And a recipe! All the posts in which I include recipes are tagged with “recipe” under the “category” headline on the right of the screen. Here they all are: http://vegancookies.wordpress.com/category/recipe/
Chocolate Thumbprints
Makes 18 cookies
Aww, thumbprint cookies are so cute. With a fudgy texture and deep chocolate flavor, these are not your average thumbprint cookie. You can use any kind of jam you like. Of course they’re good with your typical strawberry or raspberry jam, but there are so many possibilities like peach or blueberry!
1/3 cup canola oil
2/3 cup sugar
1/4 cup soy milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
3-4 tablespoons jam, your choice
Preheat oven to 350°F.
In a medium-sized bowl, mix the oil, sugar, soy milk, and extracts.
Sift in the flour, cocoa, baking powder, and salt and stir until completely mixed. Add a bit more flour if the dough looks wet.
Shape into tablespoon-sized balls and place on a lightly oiled or parchment-lined baking sheet (do not flatten) and bake for 9 minutes.
Remove from oven and using your thumb, press into each cookie, making a thumbprint. Put about 1/2 teaspoon jam on each cookie. Return to the oven and bake for 3 more minutes.
Transfer to a wire rack to cool and enjoy!
