The Complete Idiot's Guide to Vegan Baking - Donna Diegel [55]
Yield:
24 to 30 cookies
Prep time:
20 to 25 minutes
Bake time:
12 to 15 minutes
Serving size:
1 cookie
1½ cups unbleached all-purpose
flour
¾ tsp. baking soda
½ cup nonhydrogenated vegan
margarine, at room temperature
½ cup light brown sugar, firmly
packed
½ cup Florida Crystals or
unbleached cane sugar
Egg substitute for 1 large egg
1½ cups smooth or chunky peanut
butter
2 tsp. pure vanilla extract
½ cup chopped peanuts (optional)
½ cup unbleached cane sugar
(optional)
1. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.
2. In a large bowl, combine unbleached all-purpose flour and baking soda with a wooden spoon or whisk. Set aside.
3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine, light brown sugar, and Florida Crystals until creamy, scraping the bowl as needed with a rubber spatula. Add egg substitute, peanut butter, and vanilla extract, and beat again until light and fluffy. Scrape down the bowl, and beat again until batter is nice and smooth.
4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix until dough is smooth, scraping the bowl as needed. Add chopped peanuts (if using), and mix only enough to combine. (If your kitchen is especially warm or humid, cover and chill dough for 30 minutes before scooping and baking.)
5. Using a ¼ cup ice cream scoop or a tablespoon, scoop out cookie dough and roll into balls. Roll balls in ½ cup unbleached cane sugar (if using), and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart. With a fork, press down lightly on cookie, turn fork ¼ turn, and press again, making a criss-cross pattern.
6. Bake cookies for 12 to 15 minutes or until slightly firm around edges and very lightly browned. Remove cookies from the oven, and allow them to sit for a few minutes before transferring to wire racks. Cool cookies completely before storing in an airtight container or in zipper-lock plastic bags.
Variation: For Peanut Butter Chocolate-Chip Cookies, add 1 cup vegan semisweet chocolate chips to the dough just before baking.
DOUGH-NOT
Peanut butter cookies are best served slightly soft, so be sure not to overbake them. They’ll continue to bake for a few minutes after they’re removed from the oven.
Snickerdoodles
Rolled in cinnamon sugar before they’re baked, these old-fashioned, melt-in-your-mouth cookies are soft on the inside and slightly crisp on the outside.
Yield:
24 to 30 cookies
Prep time:
50 to 85 minutes
Bake time:
13 to 16 minutes
Serving size:
1 cookie
2¼ cups unbleached all-purpose
flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
1 cup nonhydrogenated vegan
margarine, at room temperature
2 cups unbleached cane sugar
Egg substitute for 2 large eggs
2 tsp. ground cinnamon, or to taste
1. In a large bowl, combine unbleached all-purpose flour, cream of tartar, baking soda, and salt with a wooden spoon or whisk. Set aside.
2. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine and 1½ cups unbleached cane sugar until creamy, scraping the bowl as needed with a rubber spatula. Add egg substitute, and beat again until light and fluffy. Scrape down the bowl, and beat again until batter is nice and smooth.
3. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix until dough is smooth, scraping the bowl as needed.
4. Cover cookie dough with plastic wrap, and refrigerate for 30 to 60 minutes.
5. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with