Vegan Cookies

Kelly and Garrick’s project to create a vegan cookie book.

Productivity! May 8, 2008

Filed under: Uncategorized — garrrick @ 8:07 am
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Glazed Lime Cookies

Glazed Lime Cookies

Sugar-crusted Shortbread Cookies

Sugar-Crusted Shortbread Cookies

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Iced Caramel Cookies

Iced Caramel Cookies

Crispy Peanut Butter Cookies

Crispy Peanut Butter Cookies

Butterscotch No-Bakes

Butterscotch No-Bakes

 

We’re on myspace! May 7, 2008

Filed under: About the book — Kelly @ 6:15 pm

I’ve been pretty busy lately with tests and research papers and the like, but all that is over and more attention can be given to the blog!

In the meantime, we now have a myspace! Feel free to add us!

http://www.myspace.com/vegancookiebook

 

Mass Chaos of Variety! March 20, 2008

Ginger Cookies, three ways

Turbinado-sugared

Crystallised ginger

Chocolate Covered Crystallised Ginger

Chocolate Covered Crystallised Ginger

Butterscotcho-mania!

Scotchies!

Peanut Butter Butterscotch with Butterscotch Chips and bits of PB Fudge

7-Layer Bars

St. Patty’s Day!
Homemade vegan Bailey’s is the basis of these cookies!

Kolaches and Apricot Fold-overs (recipe courtesy of AsstroGirl!) and Apricot Almond Cookies

Odds ‘n’ Ends

Mexican Wedding Cookies

Cookie Cake!

Ladies’ Kisses/Almond Milanos

 

Happy (Anti-)Valentine’s Day! February 15, 2008

Filed under: Uncategorized — Kelly @ 7:09 pm
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I give to you…my heart.
Real Heart Cookies

Real Heart Cookies

 

Classy: Thin Mints and Tiramisu Cookies February 15, 2008

Just like the Girl Scout cookies!
Thin Mints

Thin Mints

Thin Mints

Tiramisu/White Russian Cookies
Tiramisu

 

Bars! PB Chocolate Covered Pretzel Bars! February 15, 2008

Filed under: Uncategorized — Kelly @ 6:57 pm
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Peanut Butter Chocolate Covered Pretzel Bars
Peanut butter cookie base with chocolate covered pretzels and peanuts on top!
PB Pretzel Bars

PB Pretzel Bars

Oatmeal Bars
Oatmeal Bars

Chocolate Covered Granola Bars!
Chocolate Chocolate Granola Bars

 

Like, totally, nutty! February 15, 2008

Filed under: Uncategorized — Kelly @ 6:51 pm
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More Nutter Butters!
Nutter Butters

Peanut Butter Butterscotch Cookies
PB cookies with butterscotch extract and chopped PB fudge.
Peanut Butter Butterscotch Cookies

Peanut Butter Butterscotch Cookies

Cranberry Almond Cookies
Cranberry Almond Cookies

Peanut Butter Fudge
Peanut Butter Fudge

Chocolate Chocolate Chip Cookies were excellent with chopped PB fudge.
Double Chocolate

 

They all deserve to die. February 15, 2008

Filed under: gingerbread — Kelly @ 6:33 pm
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Sweeney Todd Cookies!

These are gingerbread cutout cookies with basic buttercream frosting.

Sweeney
Sweeney Todd Cookies

Mrs. Lovett
Sweeney Todd Cookies

Together
Sweeney Todd Cookies

Sweeney and Turpin
Sweeney Todd Cookies

Sweeney and some “bleeders”
Sweeney Todd Cookies

 

Catch-up! January 1, 2008

I’ve been really busy/sick lately, but managed to come up with a few recipes in the past week or so. Here’s to catching up with the blog!

Peanut Kiss Cookies

Classic! I use a kiss mold I found at a thrift store in a hershey kiss making kit. The rest of the equipment was useless, but the mold is wonderful!
Peanut Kiss Cookies

Peanut Kiss Cookies

Chewy Candy Cane Chocolate Chip Cookies

A chewy cookie with bits of smashed candy cane and chocolate chips scattered throughout.
Chewy Candy Cane Chocolate Chip Cookies

Caramel Coconut Chocolate Chip Bars

I might need to come up with a new name for these. They are very similar to those chocolate chip granola bars, except more flavorful and a bit softer. So good!
Caramel Coconut Chocolate Chip Bars

 

Very British [recipe] December 22, 2007

Jammy Dodgers

This classic British cookie has gone vegan!
Jammy Dodgers

Jammy Dodgers

English Toffee Squares

These are veganized from an old family recipe!
English Toffee Squares

English Toffee Squares

Makes 25 squares

1 cup margarine
1 cup brown sugar
1 teaspoon vanilla
2 cups flour

1 cup chocolate chips
2/3 cup chopped nuts (almonds, walnuts, or a mixture)

Preheat oven to 350°F.

Cream together the margarine and brown sugar with electric beaters. Add the vanilla.
Gradually sift in the flour and stir until incorporated.

Press dough into an 8×8-inch* nonstick (or lined with parchment) baking pan and bake for about 15 minutes until firm and golden. Don’t take them out too early or they won’t get crispy and toffee-like.

Remove from oven and uniformly sprinkle the chocolate chips in the pan. Return to the oven for about 30 seconds so the chocolate is melty and spreadable. Using a knife, spread the chocolate evenly over the cookie layer. Sprinkle with the nuts, then let cool (the fridge or freezer helps with this if you’re in a hurry) so the chocolate firms up. Cut into 25 squares and transfer to a cooling rack. Enjoy!

*This recipe can be halved and baked in a 8×4-inch loaf pan.