Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz Read Free Book Online

teaspoon baking soda
½ teaspoon salt
     
    1. Preheat oven to 350°F. Lightly grease two baking sheets or line them with parchment paper.
    2. In a large bowl, beat together sugar, molasses, oil, nondairy milk, and vanilla. In a separate bowl sift together flour, ginger, nutmeg, baking soda, and salt. Fold the dry mixture into the wet to form a firm dough.
    3. Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets, and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling. Store in a loosely covered container.

CHOCOLATY CRINKLE COOKIES
     
    MAKES 2 DOZEN COOKIES
     
     
     
     
    POWDERED SUGAR REALLY SETS THE MOOD for holiday cookies. Here are those chocolaty, fudgy-centered wonders with the dramatic contrasting of dark crinkles and the snowy sweet stuff. These cookies look best when served the day of baking but will still be as tasty as ever the next day. Black cocoa provides the sharpest-looking cocoa, but use regular cocoa powder if that’s all you’ve got.

FOR ROLLING COOKIES:
     
    1½ cups powdered sugar
⅓ cup sugar
     

FOR THE DOUGH:
     
    ¾ cup sugar
⅓ cup canola oil
2 tablespoons dark corn syrup
1 teaspoon pure vanilla extract
⅓ cup nondairy milk
1 tablespoon ground flax seeds
4 ounces (about ½ cup) chocolate
chips, melted
1¼ cups plus 2 tablespoons all-purpose
flour
2 tablespoons black cocoa powder or
natural cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
    1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
    2. Sift the powdered sugar that will be used for rolling the cookies onto a large plate, preferably one with a raised edge. Pour the sugar for rolling into a small separate bowl. Set these aside.
    3. In a large bowl, mix together sugar, oil, corn syrup, vanilla, nondairy milk, flax seeds, and melted chocolate until smooth. Sift in flour, black cocoa powder, baking powder, and salt and mix until a moist, thick dough forms. You can bake it as is, or for easier handling of dough, chill it for 15 to 20 minutes.
    hocolaty Crinkle Cookies
     
    4. For each cookie, scoop a generous tablespoon of dough and roll it into a ball. First roll the ball in the sugar, then roll several times in the powdered sugar. Don’t be stingy with rolling in both the granulated and powdered sugars; the more powdered sugar each cookie is coated with, the prettier it will look after it’s baked.
    5. Place balls of dough at least 2 inches apart on lined baking sheets, as these will spread. Bake for 14 minutes until cookies are puffed and cracks have formed on the surface. Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes, then use a thin spatula to carefully move them to wire racks to finish cooling. Store in a tightly covered container.
    Morsels
     
    This is perhaps the only recipe in
this book that calls for corn syrup, if
just a few tablespoons of it. However, it
really does give these cookies exceptional
spreading power and helps form the pretty
cracks. If you’re not ready to commit to this
hot-button sweetener, many of our testers had
success substituting brown rice syrup. The
results look pretty good, but may not
have as much spread as the
cookies shown.
     
     

CITY GIRL SNICKERDOODLES
     
    MAKES 2 DOZEN COOKIES
     
     
     
     
    WE ARE GOING TO MAKE A CONFESSION: we really don’t know the classic Pennsylvania Dutch snickerdoodle very well. So snickerdoodle veterans out there, consider these a variation for us city folk. They don’t seem to be much of a presence in the Northeast, which is a shame because this cookie just radiates yumminess that can stop traffic. This thin, crisp, buttery cookie coated in cinnamon sugar is pretty much perfect alone, but if necessary, serve with a little dairy-free vanilla ice cream. The addition of decorator sugar makes it just a