Vegan Cookies (10) Collection
better un-butter brownies 
super fabulous vegan chocolate chip cookies 
banana date cookies 
christmas fruitcake cookies 
pecan spice cookies 
carrot cookies 
pumpkin pie bars 
ginger snaps 
energy bars 
better un-butter brownies 
1/2 cup  whole wheat flour
1/3 cup  cocoa or carob
1 tsp  baking powder
1/4 tsp  salt
1 Tbsp  energ egg replacer with 4 tbsp water
1/2 cup  pureed prunes or plums (one 4 oz. jar of unsweetened baby food
  prunes or
2/3 cup  brown, unrefined sugar
1 tsp  vanilla
in one bowl mix egg replacer with water, and add the other liquid 
ingredients. in another bowl mix the dry ingredients well and then add to 
the liquid. mix only until evenly blended. over- mixing will cause the 
brownies to be flat (and chewy). bake in a non-stick pan at 350 f. for 20- 
25 minutes or until edges look dry and start to pull away from the pan. 
can also be microwaved at high for 6 minutes. 8 servings, healing heart 
hint: use non-stick pans or spray a regular pan with one second's worth of 
pam (or other non-stick sprays) these sprays contain a form of fat, so use 
sparingly. instead of trying to coat the pan with spray, use a small 
amount in the center and then spread it with a folded paper towel. do not 
use oil to 'grease' a pan; even a little oil adds extra fat that is not 
required. dr. pinckney 
super fabulous vegan chocolate chip cookies 
2 cup  + 4 tbsp white flour (sifted)
1 tsp  baking soda
1 tsp  salt
3/4 cup  granulated sugar (up to 1 cup if you like 'em sweeter)
1/2 cup  brown sugar, firmly packed
1/2 cup  apple sauce (this is a replacer for two eggs, works wonderfully)
1 tsp  vanilla extract
1 cup  margarine (make sure to get non-dairy margarine)
2 cup  chocolate chips (again make sure to get a non-dairy variety)
preheat oven to 375 f. sift all the dry ingredients together except the 
chocolate chips, they come last. then mix the dry and wet ingredients 
together thoroughly. finally mix in the chocolate chips. then scoop out 
little balls of the dough onto a greased (with some margarine) cookie 
sheet and cook for 10 to 12 minutes. you can also use egg replacers if you 
don't have apple sauce. 
banana date cookies 
3   bananas
1 cup  chopped dates
1/2 cup  chopped walnuts
1/3 cup  oil
1/2 tsp  salt
1 tsp  vanilla
2 cup  rolled oats
mash bananas, leaving some pieces. add chopped dates and oil. beat with a 
fork. add remaining ingredients. mix lightly. let stand a few minutes for 
oatmeal to absorb moisture. drop from spoon on ungreased cookie sheet. 
bake in 400* oven for 25 minutes or until nicely browned. loosen with 
spatula and let cool on cookie sheet. yields: 24 cookies. source: 
  christmas fruitcake cookies
36   servings
1/2 cup  vegetable oil
1/2 cup  brown sugar
1   egg replacer mixed with 1 tbsp water
1-1/4 cup  whole wheat flour
1/2 tsp  baking powder
1 tsp  ground cinnamon
1/4 tsp  ground cloves
1/4 tsp  ground allspice
1/4 cup  soy milk
1/2 cup  chopped walnuts
1/2 cup  raisins
1/2 cup  snipped dried apricots
1/2 cup  chopped dates
cream together the oil and sugar. add the egg replacer mix. then blend 
in the 
remaining ingredients. drop by spoonfuls onto a lightly oiled baking 
sheet. bake in 350 f oven for about 10 minutes. cool on a wire rack and 
store in a tightly closed container. 
source: am. diabetes assoc. holiday cookbook by betty wedman 
shared but not tested by elizabeth rodier 
  pecan spice cookies
12   servings
1/4 cup  oil, natural
1/2 cup  maple syrup; or other liquid-sweetener
1/4 cup  brown date sugar;barley malt -powder or other natural -powdered or
  granulated -sweetener
3/4 cup  flour, whole wheat; or kamut -spelt or millet flour
1/2 cup  flour, unbleached white; or
  tapioca flour
3/4 cup  pecans; chopped up to 1 cup
1/2 cup  raisins;currants or chopped -dates
1 tsp  anise seeds
1/2 tsp  cinnamon; up to 1 tsp
1/8 tsp  sea salt --optional--
  dashes of nutmeg,ginger &
1/4 cup  coconut,unsweetened;shredded-up to 1/2 cup
preheat the oven to 400f. mix the oil and sweeteners together well. in a 
separate bowl, mix the remaining ingredients, then slowly stir them into 
the liquid mixture. for each cookie, drop 1-2 tbsp of the dough onto 
lightly oiled cookie sheets, about 2"-3" apart. bake for 9-12 minutes, 
until lightly browned but still soft. cool on wire racks. the cookies will 
get crispy as they cool. makes 1- 1 1/2 dozen source: _vegan delights_ by 
jeanne marie martin posted by anne maclellan 
simply delicious carrot cookies 
serving size : 2 
1 cup  whole wheat pastry flour
1 tsp  baking powder
1/4 tsp  salt
1 cup  quick-cooking oats
1/2 cup  walnuts -- chopped
1/2 cup  raisins
1 cup  grated carrots
1/2 cup  pure maple syrup
1/2 cup  oil (light olive or canola)
1/2 tsp  vanilla
preheat oven to 375 degrees. in a large bowl, combine flour, baking 
powder, salt and oats. add nuts, raisins and carrots and stir. in a 
large measuring cup, whisk together the maple syrup, oil and vanilla 
until well-combined. stir wet mixture into dry mixture. drop batter 
by rounded teaspoon onto greased cookie sheet and gently flatten to 
1/2" thick or so. bake until golden brown, 9 to 11 minutes. cool 3 
minutes on cookie sheet, then transfer to wire rack or counter to cool 
completely. makes approximately 2 dozen. 
pumpkin pie bars 
4 oz.  silken tofu
1/2   mashed banana
1 cup  applesauce
1 cup  white sugar
2 cup  unsweetened pumpkin
2 cup  all-purpose flour
1 Tbsp  baking powder
1 tsp  baking soda
1 Tbsp  cinnamon
1 tsp  cloves
1 tsp  nutmeg
1 tsp  allspice
preheat oven to 375 degrees. grease a 8x12x1 inch pan. blend tofu and 
banana in blender. in a large bowl, mix tofu/banana, applesauce, pumpkin, 
and sugar. blend in flour, baking powder, baking soda, and spices. spread 
mixture in pan. bake for 25 minutes, then cool in a refrigerator for five 
hours (to set tofu). texture like pumpkin pie. 
ginger snaps 
2-1/2 cup  flour
1 tsp  baking powder
1 tsp  baking soda
1/2 tsp  salt
3/4 cup  maple syrup
1/4 cup  molasses
1/2 cup  oil
5 Tbsp  fresh ginger, grated
preheat oven to 350 f. in a large bowl, stir together the flour, baking 
powder, baking soda, and salt. add the maple syrup, molasses, oil, and 
ginger. stir together gently until ''just mixed." scoop spoon-sized 
portions onto a lightly oiled cookie sheet and bake for 12-15 minutes. 
makes 6 large or 12 small cookies 
source: how it all vegan! 
fat free granola bars 
3 cup  quick-cooking oats
1 tsp  cinnamon
1/4 tsp  cloves
3/4 cup  chopped dates
3/4 cup  dried apricots, chopped
1 cup  apple butter
1 Tbsp  sugar
preheat oven to 350 degrees f. mix the oat, cinnamon, and cloves in a 
large bowl. add dates and apricots, stir in apple butter. mix until 
ingredients are well blended and oats are moistened with apple butter. 
spread mixture in 8 x 13" non-stick pan. pat it down to make an even 
bottom layer. sprinkle sugar over surface. bake for 2 min. immediately cut 
into 2" squares, do not remove from pan. allow to cool, go over cuts with 
knife again, and serve. they're even better on the second day. 
servings: 24 calories: 92 total fat: 1 fiber: 2 energy bars 
fat free granola bars 
1/2 cup  light corn syrup
4   egg whites
2 Tbsp  honey or molasses
2 tsp  vanilla
1 cup  brown sugar
1/4 cup  granulated sugar
3 cup  oat bran
2 cup  rolled oats
1 cup  all purpose flour
2-1/2 cup  rice krispies
1 tsp  cinnamon
1/2 cup  raisins (optional)
preheat oven to 350f. in large bowl, mix corn syrup, egg whites, honey and 
vanilla with the sugars, gradually blend in dry ingredients in order 
listed. spread mixture to about 1 inch depth in two 9 x 13 inch baking 
pans sprayed with baker's joy. bake 20 minutes (or microwave for 9 minutes 
on medium setting) allow to set for at least 30 minutes before cutting 
into bars. bars will firm up as they cool, so be sure not to overbake. 
energy bars 
2/3 cup  honey
2/3 cup  frozen apple juice concentrate
2 Tbsp  lemon juice
1 cup  dried cherries, chopped
1 cup  dried apples, chopped
1 cup  raisins
1 cup  dried apricots, chopped
1 cup  rolled oats
1 cup  crispy rice cereal
1-1/2 cup  whole wheat flour
1 tsp  baking soda
1 tsp  cream or tartar
1 tsp  cinnamon
1/2 tsp  nutmeg
1/2 tsp  ground cloves
2 tsp  vanilla
2 tsp  lemon peel, finely grated
6   egg whites, lightly beaten
preheat oven to 350 degrees. in a two quart glass bowl, combine honey, 
apple juice concentrate and lemon juice. microwave on high for two 
minutes, stirring after one minute. add dried fruits. stir to mix. 
microwave on high for four minutes, stirring every minute. cool for five 
minutes. in a large bowl, combine rolled oats, cereal flour, baking soda, 
cream of tartar, cinnamon, nutmeg and cloves. stir in fruit mixture, 
vanilla, lemon peel and egg whites; mix until well blended. spread batter 
into a 9 x 13 ovenproof glass baking dish and bake at 350 degrees for 25 
minutes or until nicely browned. cool on a wire rack for 20 minutes. cut 
into 32 bars. 
(ID: 9530) Mirror: Sat, Dec 20, 2003

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