Posts Tagged vegan cookie recipe

Vegan Lemon Crinkle Cookies

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Vegan Lemon Crinkle CookiesAnother find from Pinterest!

Once again, the original recipe here wasn’t vegan but eggs are no match for Ener-G (or flaxseed meal, if that’s how you roll).

I made these last weekend, promptly ate too many at once and got sick. As long as you can control yourself, you should have no trouble enjoying these.

Vegan Lemon Crinkle Cookies
Recipe courtesy of LDSLiving Magazine


1/2 cup Earth Balance, softened
1 cup granulated sugar
1/2 tsp vanilla extract
1 Ener-G egg
1 tsp lemon zest
1 tbs fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup all-purpose flour
1/2 cup powdered sugar


  • Preheat oven to 350°F
  • Grease light colored baking sheets w/ cooking spray*
  • In a large bowl, cream butter and sugar together until light and fluffy
  • Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again
  • Stir in all dry ingredients slowly until just combined, excluding powdered sugar
  • Scrape sides of bowl and mix again briefly
  • Pour powdered sugar into a bowl or plate
  • Roll large tsp of dough into a ball, roll in powdered sugar, place on baking sheet and repeat
  • Bake for 9-11 min. or until bottoms begin to barely brown and cookies look matte
  • Remove from oven and cool cookies about 3 min. before transferring to cooling rack

*Note: If using a darker baking sheet, reduce cooking time by about 2 min.

Yield: 2-3 dozen cookies

Vegan Snickerdoodles

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Vegan SnickerdoodlesMuch like the chocolate chip cookies I posted the other day, these little babies have a totally “normal,” delicious taste. Unlike the chocolate chip cookies I posted the other day, you actually could call these healthy. How bout that?!

These are from a great vegan blog, Oh She Glows. The author based them on a classic snickerdoodle recipe from Joy of Baking. I’d say she did a pretty great job!

Vegan Snickerdoodles
Recipe courtesy of Oh She Glows


1 cup whole wheat pastry flour (or all-purpose flour)
1/3 cup + 1 tbs white sugar
1/4 tsp cream of tartar
1/2 tsp baking soda
pinch of cinnamon
1/2 tsp vanilla extract
1/2 flax egg (1/2 tbs ground flaxmeal + 1.5 tbs warm water)
1/4 cup Earth Balance
Cinnamon Sugar (1 tbs sugar + 1 tbs cinnamon, mixed)


  • In a small bowl, mix the 1/2 flax egg. Set aside
  • In a medium bowl, cream the sugar, Earth Balance and vanilla until incorporated
  • Add in the flax egg and beat for about 60 seconds
  • In another bowl, whisk the dry ingredients together (minus cinnamon sugar)
  • Add the dry mixture to the wet mixture and stir well
  • Use your hands to knead together the dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour
  • When the hour has passed, preheat the oven to 375°F and take about 1.5 tbs of dough and shape into a ball
  • Roll in cinnamon sugar and then press the ball with a fork to flatten slightly
  • Repeat with remaining dough
  • Bake for 10-12 min. (10 for chewy, 12 for crispy)
  • Cool on cooling racks

Yield: ~ 1 dozen cookies

Vegan Chocolate Chip Cookies

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Vegan Chocolate Chip CookiesSince I went vegan I’ve tested out several vegan chocolate chip cookie recipes from cookbooks and veg blogs, etc. I’ve found that it is common with vegan cookie recipes that they also take it one step further and try to alter the ingredients to create a “healthier” cookie. As a result, every single recipe so far has tasted just like the average person might expect a healthy, vegan chocolate chip cookie to taste – which is to say, not so hot.

So, this year I decided to try something different and attempt to “veganize” a classic recipe for chocolate chip cookies. No whole wheat flours, no weird binders. Not even a flax egg. I’m happy to say it worked! And I make no apologies. This is a cookie. By definition, a treat. It is not good for you but it is vegan and it will taste the way your mouth expects a chocolate chip cookie to taste. Can I get an Amen?

Vegan Chocolate Chip Cookies
Recipe inspired by The Betty Crocker Cookbook via


1 cup white sugar
1 cup (light) brown sugar
2/3 cup Earth Balance, softened
2/3 cup vegetable shortening
2 Ener-G eggs
2 tsp. vanilla
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips*

*Most semisweet chocolate chips are naturally vegan. Read the ingredients list to be sure.


  • Preheat oven to 350ºF
  • Beat sugars, butter and shortening with an electric mixer until light and fluffy
  • Add the eggs and vanilla until combined
  • Slowly add the flour, baking soda and salt (do not overmix)
  • Carefully fold in the chocolate chips with a spoon until well combined
  • Using a cookie dough scoop (or 1 tbs), drop the cookies onto ungreased cookie sheets about 2 in. apart
  • Bake for 6 to 8 min., rotating the trays halfway through
  • Remove from the oven and allow the cookies to cool as long as possible on the cookie sheet before transferring to cooling racks (the longer they’re on the sheet, the softer they’ll be)

Helpful Tip: I found that these taste significantly better the next day. If you can, store them in an airtight container after they’ve cooled completely and serve the next day. It makes for a much more dense and chewy cookie.

Yield: ~3 1/2 dozen cookies