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Bake for 10 minutes. Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

Variations: You can do so much with these!

White Chocolate Chip-Cherry-Chocolate Cookies: Replace the chocolate chips with white chocolate chips and replace the walnuts with dried cherries.

Orange-Chocolate-Chocolate Chip Cookies:

Omit the walnuts. Add 3 teaspoons of finely grated orange zest to the liquid ingredients.

Chocolate-Hazelnut Cookies: Omit the chocolate chips. Replace ¼ cup of the soy milk with hazelnut liqueur. Replace the walnuts with chopped, toasted hazelnuts.

WHEAT-FREE CHOCOLATE CHIP COOKIES

MAKES 18 COOKIES

TIME: 45 MINUTES

These cookies couldn’t be any easier to make, unless you had someone else make them for you. Oat flour makes a dense and crumbly style of cookie that is perfect for all cookie monsters, not just those avoiding wheat. Note: Although oats do not contain gluten, some people with wheat allergies still avoid them. If you’re making these for a celiac friend, ask if they eat oats first.

➣Oat flour is available in many supermarkets, but if you can’t find it or don’t think you’ll be using it much, you can make your own by whizzing rolled oats in a blender or food processor until it resembles flour.

1¾ cups oat flour

½ teaspoon baking soda

¼ teaspoon salt

¼ cup brown sugar

½ cup granulated sugar

⅓ cup canola oil

1 tablespoon ground flaxseeds

¼ cup soy milk

1 teaspoon vanilla

¾ cup chocolate chips

PREHEAT THE oven to 375°F.

Sift together the oat flour, baking soda, and salt.

In a small mixing bowl, whisk together the flaxseeds and soy milk. Add the brown and granulated sugars and stir, add the oil and vanilla, and whisk vigorously until all ingredients are emulsified (about a minute).

Mix the wet ingredients into the dry; fold in the chocolate chips.

Drop the batter by the tablespoon onto an ungreased baking sheet, leaving 1½ inches of space between the cookies. Bake for 10 to 12 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool the rest of the way.

PEANUT-GINGER-SESAME COOKIES

MAKES 42 COOKIES

TIME: 35 MINUTES

This chewy, shortbreadlike cookie is the perfect, light finale to any Asian meal. Or just great paired with a dark and smoky black or oolong tea. The peanut butter flavor in these dense little morsels is subtle, while chunks of candied ginger and a coating of crunchy sesame seeds make a big, bold statement.

2¼ cups flour, either all-purpose, whole wheat pastry, white whole wheat, or a combination of these

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

½ cup nonhydrogenated vegan shortening, softened

½ cup chunky peanut butter

¼ cup brown rice syrup

1¼ cups sugar, plus additional sugar for rolling

½ cup soy milk

1 teaspoon vanilla extract

½ teaspoon almond extract

5 ounces candied ginger, diced finely

⅓ cup each white sesame seeds and black sesame seeds, or ⅔ cup of just one kind

PREHEAT THE oven to 350°F and lightly grease two cookie sheets.

Sift together the flour, baking powder, soda, salt, ground ginger, and cinnamon, and set aside.

In a large bowl, use electric beaters to cream the shortening until light and fluffy, about 3 minutes. Add the peanut butter, rice syrup, sugar, soy milk, and extracts, and continue to beat until creamy, 4 to 5 minutes. Using a rubber spatula or wooden spoon, stir in the flour mixture, then add chopped candied ginger and stir until a very firm dough forms. You can use your hands toward the end to mix the dough.

Roll scant tablespoons of the dough into walnut-size balls. Roll each ball in either white or black sesame seeds (or a little of both), then roll in a little sugar and place on a prepared cookie sheet, leaving about 1½ inches of space between each cookie.

Flatten the balls just slightly (optional) and bake for 10 to 11 minutes for chewy cookies, up to 14 minutes for firmer, crunchier