Simple Vegan Cookies Recipes

Going vegan doesn't mean you have to give up sweet treats. Baking vegan cookies isn't difficult. You can find vegan substitutions for the butter and eggs that are typically used in cookies at a natural food market or at larger grocery stores. You will find that the end results taste just as delicious as the cookies Mom used to bake. Try out these simple recipes for delectable vegan cookies.

Spice Cookies
Ingredients You Will Need:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp ground cloves
1 cup vegan margarine
?" cup turbinado sugar
1 tsp vanilla
¼ cup apple butter

Sift together flour, baking soda and spices, and set aside. In a large bowl, cream together the margarine and sugar. Add the vanilla and apple butter, and mix well. Blend in the dry ingredients until a dough forms. Chill dough for one hour.

Once dough is chilled, roll it out on a floured board to ¼-inch thick, and cut out cookies using a glass or a cookie cutter. Place the cookies one inch apart on ungreased cookie sheets, and bake at 350 degrees until golden. If desired, you can sprinkle them with cinnamon sugar before baking.

Cranberry-Pecan Oatmeal Cookies
Ingredients You Will Need:
1 cup of vegan margarine, softened
1 ½ cups turbinado sugar
2 tbsp flax meal
½ cup water
1 cup all purpose flour
½ cup whole wheat flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
3 cups rolled oats
¾ cup dried cranberries
½ cup pecans, chopped

Cream the margarine and sugar until fluffy, and then add the flax and water and mix well. Sift together the flours, baking soda and spices, and add to the margarine mixture. Stir in the oats. The dough will become quite stiff at this point. Fold in the cranberries and pecans until combined.

Drop the dough by rounded spoonfuls onto ungreased cookie sheets. Bake for about 10 minutes, or until they start to brown. Cool for one minute, and then remove to wire racks and cool completely.

Vegan Chocolate Chip Cookies
Ingredients You Will Need:
2 ½ cups all-purpose flour
1 ¼ tsp baking soda
½ tsp nutmeg
3 tsp Ener-G egg replacer
4 tbsp water
1 cup vegan margarine
1 cup turbinado sugar
½ cup packed dark brown sugar
2 cups vegan chocolate chips

Preheat oven to 350 degrees. Sift together the flour, baking soda and nutmeg, and set aside. Mix the egg replacer with the water, and set aside. In a large bowl, cream the margarine and the sugars. Add the egg replacer mixture, and mix well. Stir in the dry ingredients, and then stir in the chocolate chips.

Drop the dough by rounded spoonfuls onto ungreased cookie sheets, and bake until golden, about 10 minutes. For soft, chewy cookies, do not over bake.

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