Lemon Poppy Seed Cookies

What You Need

1/3 cup canola oil (I use vegetable oil)
2/3 cup sugar
1 tablespoon lemon zest (because this is a pain in the butt, I use lemon juice or lemon extract)
1/4 cup soy milk
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds


What You Do

~ Preheat oven to 350°F.
~ Stir together the oil and sugar until combined. Add the lemon zest/juice/extract and soy milk and beat until smooth and consistent.
~ Add the flour, baking powder, salt and poppy seeds and mix until well-combined. The dough should be spoonable, not stiff.
~ Drop by heaping teaspoonfuls onto a baking sheet lined with parchment paper (about 2 inches apart), and flatten slightly.
~ Bake for 9-11 minutes, or until the edges are golden brown. Let sit on the baking sheet for about a minute before transferring to a wire rack to cool completely.



Recipe by The Vegan Cookie Connoisseur

Peanut Butter Oatmeal Cookies

What You Need

1/2 cup quick oats 
1/4 cup margarine
1/4 shortening 
1/2 cup peanut butter
1/3 cup sugar
1/2 cup brown sugar
1 tablespoon soy milk
1 teaspoon vanilla
3/4 cup flour1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)

What You Do

~ Preheat oven to 350°F.


~ In a food processor, pulse the oats until they're well ground but not quite powdered.


~ In a large bowl, cream together margarine, shortening, peanut butter and sugars until smooth. Add soy milk and vanilla and continue to beat until well-combined.

~ Sift in the flour, baking soda, salt and cinnamon. Slowly add the dry mixture to the wet mixture and beat beat until combined.


~ Using a spatula or large spoon, stir in the oats.


~ Drop by rounded teaspoonfuls onto a parchment paper-lined cookie sheet. Dip a fork in sugar and make the crosshatches.


~ Bake for 10-13 minutes, or until the cookies are dark golden brown and feel relatively firm to the touch. Let sit on baking sheet for 1 minute, then transfer to a cooling rack.


Recipe by The Vegan Cookie Connoisseur

Mocha Cappuccino Cookies

What You Need
1/2 cup sugar
1/2 cup brown sugar
1/3 cup canola oil (I use vegetable oil)
1/4 cup soy milk
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons ground coffee
1/2 cup chocolate chips

What You Do
~ Preheat oven to 350°F.
~ In a large bowl, mix together the sugars, oil, soy milk and vanilla.
~ Add the flour, baking powder, baking soda, salt and coffee. Stir in the chocolate chips. Add a bit more flour if the dough feels wet or a splash of soy milk it it won't hold together.
~ Drop by tablespoonfuls onto a parchment paper-lined baking sheet, several inches apart.
~ Bake for 12 minutes, then let cool on a wire rack.


Recipe by The Vegan Cookie Connoisseur

Snickerdoodle Cookies

What You Need

Cookie Dough
1 3/4 cups flour
1/4 cornstarch
1 tsp baking powder
1 stick (4 oz) vegan margarine or butter-flavor Crisco, softened
3/4 cups sugar
1/4 cup vanilla soymilk or creamer
1 tsp vanilla extract

Topping
1/2 cup sugar
3 tbs ground cinnamon


What You Do

~ Preheat oven to 350 degrees. Coat baking sheet with cooking spray

~ Whisk together flour, cornstarch and baking powder in a medium bowl.

~ In a mixer, beat margarine until soft. Add sugar and beat until fluffy.

~ Beat in soy milk/creamer and vanilla extract  for 30 seconds or until smooth.

~ Add dry mixture and beat another 30 seconds or until smooth.

~ Shape into 1 inch balls and roll in the topping mixture.

~ Bake 10-12 minutes or until cookies look slightly dry on top. Cool on wire rack.

Eggnog Cookies

What You Need


Cookie Dough
2 Tablespoons ground flax seed
3-4 Tablespoons water
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cups vegan margarine or butter-flavor Crisco (I used Crisco)
1/2 cup Silk nog 
1 teaspoon vanilla
About 1 teaspoon nutmeg, for garnish


Frosting
3 cups confectioner's sugar
1/4 cup vegan margarine (or again Crisco)
1/3 cup Silk nog 


What You Do


~ Preheat oven to 300 degrees.

~ In a small bowl, combine ground flax seed and water. Stir well with a fork and set aside to allow it to set up.

~ In a medium mixing bowl, combine flour, baking powder, cinnamon and nutmeg. Stir to combine.

~ In a mixer, cream together sugar and Crisco. Add nog, vanilla and flax seed/water mix. Note: by now it's formed into a thick substance. Give it another quick stir before you add it.

~ With the mixer on, slowly add the dry ingredients. Mix until just combined. 

~ Drop dough in even rounded teaspoons onto an ungreased cookie sheet. Note: I always line my cookie sheets with foil, for easy cleaning.

~ Sprinkle each with a touch of nutmeg and bake for 23-25 minutes.


~ When finished, transfer to cooling rack and repeate until dough is gone.

~ While you are baking your cookies you can prepare your frosting. 

~ Using a mixer bowl with beater, simply cream sugar and Crisco together then slowly add eggnog. Mix until completely combined and smooth.


~ Allow cookies to cool, then frost and enjoy!

Lemon Cornmeal Cookies

I made these cookies yesterday for our annual Memorial weekend party and they were a big hit. I got the recipe from "The Vegan Cookie Connoisseur" by Kelly Peloza. They're really simple to make and taste delicious!

What You Need

1 cup flour
1/2 cup yellow cornmeal                                                         
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup canola oil
1/2 cup sugar
2 teaspoons lemon zest (my zester and I were having a battle yesterday and I opted to replace the zest with lemon juice)
2 tablespoons soy milk
1/2 teaspoon vanilla extract
About 1/3 cup of sugar, to coat

What You Do

~ Preheat oven to 350 degrees

~ In a medium bowl, combine flour, cornmeal, salt and baking powder.

~ Make a well in the middle and add the oil, sugar, zest, soy milk and vanilla. Mix until well-combined.
The dough will be crumbly but will hold together when formed.

~ Form 2-inch disk and flop both sides in sugar.

~ Place on a pachment paper-lined baking sheet and bake for 8-10 minutes or until the edges are golden brown, then transfer to a wire cooling rack to cool completely.