Vegan Berger Style Cookies Recipes

THE BEST VEGAN SUGAR COOKIES

Steps:

• Stir the flour, cornstarch, baking powder, and salt together in a large mixing bowl.
• In a separate large mixing bowl, beat the butter, sugar, vanilla extract, and almond extract together with an electric mixer at high speed for 2 full minutes, until creamy and fluffy.
• Beat in the milk until fully incorporated.
• Begin adding the flour mixture to the butter mixture, about a third at a time, beating each addition in at low speed until fully incorporated and a thick dough has formed.
• When all of the flour mixture has been added, shape the dough into 2 balls. Wrap each ball in plastic and place them in the fridge to chill until firm but not rock hard, about 60 to 90 minutes.
• Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
• Generously sprinkle a work surface and rolling pin with powdered sugar. Remove one of the dough balls from the fridge, place it on the work surface, then sprinkle it with powdered sugar.
• Roll the dough to 1/4 inch thick. Check to make sure it's not sticking to the work surface, and add more powdered sugar if needed.
• Cut the dough with cookie cutters, then place the cutouts on the baking sheets, spaced at least an inch apart.
• Roll any unused dough back into a ball, wrap it in plastic, and place it back in the fridge to chill while the cookies bake. You can also place it in the freezer if it warms up too much.
• Bake the cookies for about 10 minutes, until just set on top. Place the baking sheets on cooling racks to cool.
• Repeat the process, rolling any remaining dough, then moving on to the second dough ball. Be sure your cookie sheets are cool before placing new dough cutouts on them. You can place the cookie sheets in the freezer for a few minutes if needed.
• While the cookies cool, stir the frosting ingredients together in a medium bowl. Add extra milk if the mixture seems too thick, extra powdered sugar if it seems too thin.
• Stir in some food coloring if you'd like. Optionally, divide the frosting up and tint each portion a different color.
• Spread or pipe the frosting on your cookies, then decorate them with sprinkles or any other decorations you like.
• Allow the frosting to set and serve your cookies or store them for later.

17 VEGAN BURGERS THAT'LL MAKE YOU DROOL

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

COPYCAT BERGER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
• Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
• Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
• Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
• Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
• Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.

VEGAN BURGER

Steps:

• Whizz the shallot, celery, parsley and most of the chickpeas to a coarse paste. Don't overdo this, you want a texture slightly rougher than hummus. Mash the remaining chickpeas and stir them into the paste with the garam masala, tomato purée, flour and polenta. Season well.
• Shape the mixture into four patties. Let them rest for at least 30 mins - you can leave them overnight in the fridge if you like. The polenta needs time to absorb any extra liquid.
• Heat a little oil in a non-stick frying pan and cook the patties until they're brown and crisp on each side. Try not to handle them too much as they'll be quite soft when warm. Slide into buns or pitta with the accompaniments that you'd like.

VEGAN CHOCOLATE CHIP OATMEAL NUT COOKIES

Steps:

• Preheat oven to 425°F Oil a large baking sheet; set aside.
• Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
• Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

VEGAN "BERGER"-STYLE COOKIES

Steps:

• Make cookies:.
• Preheat oven to 350°F.
• Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
• Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
• Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
• Make fudge while cookies chill:.
• Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
• When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).