The Complete Idiot's Guide to Vegan Baking - Donna Diegel [58]
VEGAN VOCAB
Cinnamon is a rich, aromatic spice commonly used in baking or desserts. It can also be used for delicious and interesting entrées.
White Chocolate Macadamia Cookies
These cookies have a rich “buttery” flavor that’s made even better with sweet vegan white chocolate chips. The nutty macadamias bring an exotic texture and taste.
Yield:
24 to 30 cookies
Prep time:
20 to 25 minutes
Bake time:
10 to 12 minutes
Serving size:
1 cookie
2¼ cups unbleached all-purpose
flour
1 tsp. baking soda
1 tsp. salt
1 cup nonhydrogenated vegan
margarine, at room temperature
¾ cup light brown sugar, firmly
packed
½ cup unbleached cane sugar
Egg substitute for 2 large eggs
1½ tsp. pure vanilla extract
1 cup vegan white chocolate chips
or chunks
⅔ cup chopped macadamia nuts
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, baking soda, and salt 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 unbleached cane sugar until creamy, scraping the bowl as needed with a rubber spatula. Add egg substitute 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 vegan white chocolate chips and macadamia nuts, 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 place on the prepared baking sheets, leaving enough room for cookies to spread, about 1 inch apart.
6. Bake cookies for 10 to 12 minutes or until slightly firm around the edges. Cookies will continue to bake for a few minutes after they’re removed from the oven. 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.
BATTER UP!
Unlike regular white chocolate, which contains milk solids, vegan white chocolate chips contain non-bone char refined sugar, partially hydrogenated palm kernel oil, sorbitan monostearate (vegetarian source), soy lecithin, and vanillin. Most commercial white chocolate chips include whole milk powder and may contain trace amounts of eggs, making them unsuitable for vegan diets.
Chocolate No-Bake Cookies
You don’t need to turn on your oven for these dark and chocolaty cookies made with peanut butter, walnuts, coconut, and a hint of cinnamon. Simply mix everything in a saucepan, and let the cookies firm a little before eating.
Yield:
20 to 24 cookies
Prep time:
20 to 25 minutes
Cool time:
20 to 30 minutes
Serving size:
1 cookie
2 cups unbleached cane sugar
4 TB. Dutch cocoa powder
½ cup nonhydrogenated vegan
margarine
½ cup plain or chocolate soy milk
Pinch salt
½ cup smooth or chunky peanut
butter
½ tsp. ground cinnamon
1 tsp. pure vanilla extract
3 cups rolled oats
½ cup chopped walnuts
¾ cup shredded sweetened
coconut
1. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.
2. In a large saucepan over medium heat, combine unbleached cane sugar, Dutch cocoa powder, vegan margarine, soy milk, and salt. Bring to a boil, boil for 30 seconds, and remove the pan from the stove. Using a large wooden spoon or spatula, add peanut butter, ground cinnamon, and vanilla extract, and mix well.
3. Add rolled oats, chopped walnuts,