Recipe Round-Up: Vegan Cookies Invade Your Cookie Jar

For a little sweet treat, it is hard to go past a cookie if there is one on offer. Vegan Cookies Invade Your Cookie Jar, by Isa and Terry, is packed full of all sorts of delightful bite sized morsels. From simple, to 'wholesome', to bars, to fancy schmancy. Your cookie jar will always be full of something fun, and you will be a hit at every party you bring a plate to. You can see my previous posts about this book here

Chocolate Chip Cookies: The classic cookie. These were easy to make, but I found the dough to be quite oily to work with. I popped it in the fridge to chill and firm up a bit before rolling, which seemed to help. This recipe says it makes two dozen 2-inch cookies or sixteen 3-inch cookies. I used an Australian TBS as my scoop (20mL or 4 tsp), and I got 21 cookies. I baked my cookies for about 10 minutes, but honestly could have gone a bit longer to let them get a bit more golden and a bit firmer. I find most US cookbook instructions lead to cookies that are a bit soft for my preference, so I normally bake a bit longer.
Rating: :)



Peanut Butter Oatmeal Cookies: Peanuts and oats, practically breakfast! Unlike the above recipe, I found the dough for this recipe to be quite dry. It cracked quite a lot when baking, so I might add a bit of extra milk to it next time. The cookies are also pressed into chopped peanuts, as well as having a hefty dose of peanut butter in the batter. One recipe makes two and a half dozen cookies. I made a half recipe, and using my trusty AU TBS as a scoop I got 19 cookies.
Rating: :)



Chocolate Agave Trailmixers: These 'wholesome' cookies are made with agave nectar rather than sugar, and also have some whole wheat pastry flour in them. Sure! I made a half batch, and using my AU TBS I got a perfect dozen cookies. The recipe describes them as soft, chocolately nuggets, which is a good description. I had flattened them a little before baking, but they don;t really spread at all so the cookies were soft and quite domed. I might look at flattening them more and baking them longer next time, my cookie preferences are for thinner and firmer. But they were still very nice. They were packed full of chocolate chips, chopped roasted cashews, and chopped dried cherries.
Rating: :)



Roasted Almond Cookies with Fleur de Sel: Fancy but easy. A sweet wholewheat cookie dough with chopped roasted almonds and rolled oats stirred through, and then sprinkled with fleur de sel. I love the sweet and salty combination. The recipe says that the batter is quite wet when you first mix it, but then quickly firms up. Very true! A full recipe makes two dozen cookies, and I made a half recipe and got 15 cookies using my AU TBS scoop.
Rating: :)



Big Fat Rice Crispy Squares: Classic and easy, no expensive vegan marshmallows required. This makes one eight by eight inch pan, and the bars are very tall! Hot syrup is mixed with the rice crispies, pressed into the pan, and then cooled in the freezer. The recipe says to slice immediately after removing from the freezer, though mine fractured a bit when I cut them. Perhaps they would benefit from a hot knife.
Rating: :)



Cute Kitty Photo of the Post



Dim Sim has a very long tail!