OATMEAL RAISIN CHILI COOKIES

SERVES 18 LARGE COOKIES

1 cup (128 g/4.5 oz) unbleached all-purpose flour

1⁄2 tsp (2.5 g/0.09 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄2 tsp (1 g/0.03 oz) ground cloves

1⁄2 tsp (0.5 g/0.017 oz) freshly grated nutmeg

1⁄2 tsp (1 g/0.03 oz) chili powder

3⁄4 cup (170 g/6 oz) vegan butter

1 cup (216 g/7.6 oz) light brown sugar

1⁄2 cup (100 g/3.5 oz) Sucanat

1 tsp (5 g/0.17 oz) vanilla extract

1⁄2 cup (121 g/4.3 oz) soy milk

3 cups (240 g/8.5 oz) old- fashioned rolled oats (not quick- cooking)

1 cup (140 g/5 oz) black raisins

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg

METHOD

Position 2 racks near the center of the oven and preheat the oven to 180°C/350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.

Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.

RECIPE NOTES

Rolled oats are high in nutrients such as vitamin E, iron, zinc, selenium, magnesium, and copper. Using rolled oats in baking recipes is an easy way to sneak in extra fiber while also adding texture and chewiness to cookies and bars.

SNOWBALL COOKIES

SERVES 30 COOKIES

3⁄4 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄2 cup powdered sugar, plus extra for dusting

2 tsp pure vanilla extract

1⁄4 tsp salt

1 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

Beat the margarine with a stand or hand mixer until fluffy. Mix in the flour, 12 cup powdered sugar, vanilla, and salt until well combined. Mix in the chocolate chips. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 12 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.

CHEWY GINGER MOLASSES COOKIES

SERVES 34 2 1/2-INCH COOKIES

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 1⁄2 tsp ground ginger

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 cup vegan margarine

3⁄4 cup sugar, plus extra for rolling

1⁄2 cup molasses

1 tbsp water

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.8g (0.5g S.Fat)
Carbs: 14g
Protein: 0.8g
Sugar: 7.1g
Sodium: 72mg

METHOD

Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Place aside.

Using a stand or hand mixer, combine margarine, sugar, molasses, and water. Slowly incorporate the flour mixture. Scoop 1 rounded tbsp of dough at a time and roll the domed portion of each scoop in sugar. Bake for 10 to 12 minutes, depending on the size, on the prepared baking sheets. Allow to cool on the pan.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.

BLACK-AND-WHITE COOKIES

SERVES 10 4-INCH COOKIES

FOR THE COOKIES

13⁄4 cups all-purpose flour

1 cup sugar

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄8 tsp salt

1⁄2 cup canola oil

1⁄3 cup soy, almond, or rice milk

1 tbsp white or apple-cider vinegar

2 tsp pure vanilla extract

FOR THE ICING

4 cups powdered sugar

8 tbsp soy, almond, or rice milk, divided

1 tsp pure vanilla extract

2 tbsp unsweetened cocoa powder

NUTRITIONAL VALUES

Calories: 515kcal
Fat: 11.6g (1g S.Fat)
Carbs: 100.5g
Protein: 4.4g
Sugar: 67.2g
Sodium: 83mg

METHOD

To make the cookies:
Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the oil, non-dairy milk, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. The batter will be fairly thick.

Scoop 14 cup batter at a time onto prepared baking sheets, leaving about 3 inches between scoops. Bake for 9 to 12 minutes, or until the edges are golden. Allow to cool on the pan.

To make the icing:
In a medium mixing bowl, combine powdered sugar, 7 tbsp non-dairy milk, and vanilla extract until smooth. 1 cup of the icing mixture should be transferred to a separate small bowl and whisked in cocoa and the remaining 1 tbsp non-dairy milk.

To assemble the cookies:
Spread a thin layer of white icing over the entire bottom side of each cookie with a small offset spatula or knife. Refrigerate for 10 to 15 minutes, or until completely set. On top of the white icing, spread a thin layer of chocolate icing over half of each cookie. Allow to cool to room temperature before serving.

VERMONT MAPLE COOKIES

SERVES 16 3-INCH SANDWICHE COOKIES

FOR THE COOKIES

3 to 4 tbsp water

2 tsp pure maple extract

2 1⁄2 cups all-purpose flour

1 cup sugar

1⁄2 tsp baking soda

1 cup vegan margarine

FOR THE FILLING

1⁄2 cup vegan margarine

1 1⁄2 cups powdered sugar

1⁄2 tsp pure maple extract

1 to 2 tbsp pure maple syrup

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42m

METHOD

To make the cookies:
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

Combine 3 tbsp water and maple extract in a small bowl Place aside. Combine the flour, sugar, and baking soda in a food processor. Mix in the margarine and water mixture. Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.

Roll the dough out on a lightly floured surface until it is 14 inch thick, working with half the dough at a time. Cut out as many shapes as you can with a 3-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies. If the dough becomes too soft to work with, place it in the refrigerator for 10 to 15 minutes. Place the shapes 12 inch apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow to cool on the pan.

To make the filling:
Beat the margarine with a handheld or stand mixer until smooth. As needed, add powdered sugar, maple extract, and maple syrup to the mixer on low speed. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cookies:
Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the two cookies together lightly. Rep with the remaining cookies.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

PEANUT BUTTER COOKIES

SERVES 22 3-INCH COOKIES

1 1⁄4 cups all-purpose flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1⁄2 cup peanut butter, creamy or crunchy

1⁄2 cup vegan margarine

1 cup brown sugar

2 tsp pure vanilla extract

1 tbsp water

NUTRITIONAL VALUES

Calories: 154kcal
Fat: 7.2g (1.3g S.Fat)
Carbs: 19.6g
Protein: 3.1g
Sugar: 7g
Sodium: 176mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

RECIPE NOTES

Peanut butter cookies are easily identified by their bakery-style grid design, which adds crunch. To achieve this look, gently roll the prongs of a fork across the top of each scoop of cookie dough. Repeat the motion perpendicular to your first mark.

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

FLORENTINE BAR COOKIES

SERVES 32 (2-INCH) BARS

FOR THE CRUST

1/2 cup plus 2 tbsp. vegan margarine

1/2 cup sugar

1/4 tsp. salt

1 1/2 cups all-purpose flour

1/2 tsp. pure vanilla extract

FOR THE ALMOND TOPPING

1/2 cup vegan margarine

1/2 cup sugar

1/2 cup soy, almond, or rice milk

3 tbsp. agave

2 cups sliced almonds

1/4 cup all-purpose flour

FOR THE CHOCOLATE DIP

1 heaping cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 10.8g (2.4g S.Fat)
Carbs: 17.2g
Protein: 2.7g
Sugar: 9.8g
Sodium: 92mg

METHOD

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan well.
FOR THE CRUST
In a food processor, combine all of the ingredients and pulse about 20 times until it resembles fine meal. Spread the mixture into the prepared pan and firmly press it down. Bake for 10 minutes, or until partially baked. It should be slightly golden in colour and dry to the touch.

FOR THE ALMOND TOPPING
Combine margarine, sugar, non-dairy milk, and agave in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Keep an eye on the pan and adjust the temperature as needed to prevent it from boiling over. Remove pan from heat after 10 minutes, add almonds and flour, and stir quickly until combined.

Spread the filling evenly over the partially baked crust, then return to the oven for 18 to 20 minutes, or until the almonds are golden. As it cools, the topping will harden. Allow to completely cool before cutting into small squares.

FOR THE CHOCOLATE DIP
Melt the chocolate chips over a double boiler or in the microwave. Melted chocolate should be dipped or drizzled over each bar.

Refrigerate the bars until the chocolate coating has set.

ITALIAN WEDDING COOKIES

SERVES 8 PORTIONS

1/2 cup blanched slivered or sliced almonds

1 cup vegan margarine

1 1/2 cups all-purpose flour*

1/2 cup powdered sugar, plus extra for dusting

1 tsp. pure almond or vanilla extract

1/4 tsp. salt
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 368kcal
Fat: 25.9g (4g S.Fat)
Carbs: 30.7g
Protein: 3.9g
Sugar: 11.4g
Sodium: 340mg

METHOD

Preheat the oven to 180°C/350°F. Line two or three large baking sheets with parchment paper.

Pulse almonds in a food processor until very finely ground. Process the margarine, flour, 1/2 cup powdered sugar, almond extract, and salt until the dough comes together, stopping to scrape down the sides as needed.

Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.

BEACH COOKIES

SERVES 24 COOKIES

1⁄2 cup vegan margarine, melted

2 cups vegan cookie or graham cracker crumbs*

1 cup canned coconut milk, mixed well before measuring

1⁄4 cup agave or maple syrup

1 tsp pure vanilla extract

1⁄8 tsp salt

2 tbsp cornstarch or arrowroot

1 1⁄2 cups shredded coconut

2 cups semisweet chocolate chips (dairy-free)

1⁄2 cup chopped walnuts, toasted, optional

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

METHOD

Preheat the oven to 180°C/350°F.

Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.

In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.

Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.

RECIPE NOTES

Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.