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 Page B

that preheating oven,
since nuts like to be toasted in low heat.
Spread them on a cookie sheet and 5 minutes
into turning the oven on, pop the sheet right in.
Bake for 6 to 10 minutes, watching very carefully!
Nuts should be fragrant and just barely
browned. Remove the nuts from the oven
and allow them to cool before chopping
or breaking into smaller
pieces, if necessary.
     
     

SELL YOUR SOUL PUMPKIN COOKIES
     
    MAKES 2 DOZEN COOKIES
     
     
     
     
    PUMPKIN COOKIES ARE USUALLY kind of fluffy and cakey, which is nice, but we wanted something with a firmer, more cookie-like bite. To accomplish this, we could either sell our souls or cook the pumpkin down to reduce the moisture content. We did both for good measure. You need to cook the pumpkin down for about 45 minutes, so keep that in mind for cookie time management purposes.
    1 cup canned pumpkin
½ cup nonhydrogenated vegetable
shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
¼ cup oat flour (make your own by
whirring rolled oats in a food
processor)
2 tablespoons cornstarch
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon salt
     
    A handful of shelled pumpkin seeds for garnish (optional)
    1. First, reduce the pumpkin. Place it in a saucepan over medium heat for about 45 minutes. Keep the heat low enough that it doesn’t boil, but it should appear to be steaming. Stir often. After about 30 minutes, spoon the pumpkin into a liquid measuring cup to check on how much it has reduced. It should be down to around ⅔ cup at this point. Return the pumpkin to pot to cook until it has reduced to ½ cup. Set aside to cool completely.
    2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
    3. In a large mixing bowl, use a hand mixer to cream together the shortening and sugars until light and fluffy. Mix in the cooled pumpkin and vanilla.
    4. Sift in all remaining ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hand. Arrange a few pumpkin seeds in the centers, if you like.
    5. Bake for 10 to 12 minutes. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely.

    Sell Your Soul Pumpkin Cookies

    Espresso Chip Oatmeal Cookies
    Morsels
     
    Look for instant Italian espresso
powder at gourmet markets
in the coffee aisle or even in the baking
aisles at fancy supermarkets. Instant espresso
powder has a rich, concentrated
flavor that’s magical in baked goods.
If you can’t find it, it’s okay to substitute
instant coffee granules;
the flavor will just not be
as intense.
     
     

ESPRESSO CHIP OATMEAL COOKIES
     
    MAKES 2 DOZEN COOKIES
     
     
     
     
    OATMEAL COOKIES WITH A DASH OF ESPRESSO and a thoughtful helping of chocolate chips will bring a little extra vroom-vroom to your afternoon snacking. Rumored to be an excellent, if occasional, addition to mornings on-the-go-go, too.
    ½ cup nondairy milk
½ cup canola oil
2 tablespoons ground flax seeds
⅓ cup brown sugar
½ cup sugar
1 teaspoon pure vanilla extract
⅔ cups all-purpose flour
⅛ teaspoon ground cinnamon
2 tablespoons instant espresso powder
1 tablespoon cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
1¾ cups quick-cooking oats
¾ cup chocolate chips
    1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
    2. In a large bowl, mix together non - dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.
    3. Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry.
    4. Let the cookies cool on