VEGAN VANILLA COOKIES WITH WALNUTS
If you've never made vegan cookies, give these a try. Some of the ingredients may be unfamiliar, but putting them together is a no-brainer; use the tried-and-true technique of alternating wet and dry in your mixing bowl. Tapioca flour helps with the chewy texture, and the xanthan gum replaces gluten as the stabilizer.
Provided by Food Network Kitchen
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
- Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl.
- Put the sugar, applesauce, coconut oil, grapeseed oil, vanilla and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chopped walnuts.
- Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and slightly browned around the edges, 18 to 20 minutes.
- Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.
Nutrition Facts : Calories 130 calorie, Fat 7 grams, SaturatedFat 3.5 grams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 2 grams, Sugar 9 grams
VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES
Peanut butter and oatmeal cookie with chocolate chips.
Provided by NashvilleVeggie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
- Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
- Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
- Drop your batter by large spoonfuls onto prepared baking sheet.
- Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.4 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 93.4 mg, Sugar 8.9 g
VEGAN WALNUT COOKIES
Vegan walnut cookies made from whole spelt flour that are delicious to serve with cup of coffee
Provided by Mor Abergil (Beker)
Categories Vegan Cookies, Vegan Snacks
Yield 60 Serving/Unit
Number Of Ingredients 8
Steps:
- 1. Grind the walnuts in a small food processor.2. In a bowl, mix together the flour, baking powder, brown sugar, corn starch and ground walnuts.3. Add the liquid coconut oil, soy milk and vanilla extract, and mix well.4. If the dough is dry and uncomfortable to work with then add a few more tablespoons of soy milk.5. Form into small balls, place on a baking sheet lined with baking paper and flatten each ball slightly.6. Bake in a preheated oven at 356°F (180°C) for about 8-10 minutes.7. Cool completely and enjoy great vegan walnut cookies!8. Bon appetite (:
CINNAMON-WALNUT COOKIES (VEGAN)
Well, here it's the third week in July and it's raining and we're experiencing unseasonably cool temps. What's a Cookgirl to do stuck inside the house all day? A: Bake cookies! This recipe is from the Delicious Living magazine and elaborated by me to give the cookies a Middle Eastern flavor. Gluten-free, egg and dairy free-easy! The barberries, cardamom and orange blossom water were all my addition.
Provided by COOKGIRl
Categories Dessert
Time 18m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
- PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
- Continue to pulse until mixture begins to form a ball.
- Line a baking sheet with parchment paper.
- Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
- Bake for 6-8 minutes, until firm.
- Cool on baking sheet.
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