Cookies

Jam Thumbprint Cookies

By the Gracious Vegan

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In my quest to devise sweet things with no sugar, butter, oil, or eggs, I found several recipes that involved tahini, one of my favorite ingredients. In sweet foods, tahini can taste a little bitter to some people, but I happen to love that edge. If your tastes run toward very sweet desserts, you may not like these, because the sweetness (from date sugar) is mellow. Note that the date sugar makes these dark—they almost look like a chocolate cookie. A winner!

Makes 20-24 cookies

Preheat the oven to 375°F. Line two sheet or cookie pans with silicone sheets or parchment paper. Whisk together the following ingredients in a mixing bowl and set aside.

  • 1 cup almond flour

  • 3/4 cup date sugar

  • 1/2 teaspoon baking soda

  • Pinch salt

In a smaller bowl or in a food processor, combine the following ingredients until they are smoothly combined. 

  • 1/2 cup tahini

  • 3/8 cup water 

  • 1/2 teaspoon vanilla extract

Add the tahini mixture to the flour mixture and stir until smooth. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms. 

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto the cookie sheet. 

  • 1/4 cup white sesame seeds

Slightly flatten the balls and press a thumbprint into the center of each cookie. They will not spread much, so they can be fairly close together. Bake the cookies for 13-15 minutes or until the sesame seeds just start to brown.

Remove the cookies from the oven and fill each one with about 1/2 teaspoon of jam. Place the cookies on a wire rack to cool.

  • 1/4 cup raspberry or other jam*

*To make a homemade berry filling, mash fresh, ripe berries (or berries that have been thawed) with maple syrup or agave nectar until desired consistency is reached.

Nutrition: whole-food unprocessed; WFPBNO

Timing: About 45 minutes

Gluten-free 

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No-Bake Peanut Butter Wonder Bars 

By the Gracious Vegan

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When I was in Seattle recently, I bought a Flying Apron Peanut Butter Joy bar. It was incredibly delicious. I set out to create a slightly healthier version by replacing rice and maple syrups with date paste and replacing sugar-sweetened chocolate chips with alternatives. Based on the rave reviews of these bars, I think I’ve succeeded.

Makes 18 bars (3” x 1.5”)

Line a 9”x9” pan with parchment paper.

Mix the following ingredients in a medium-large bowl with a wooden spoon.

  • 1.5 cups rolled oats (the quick-cooking/instant kind, not old-fashioned, which result in a type of chewy texture I don’t like)

  • 3/4 cup natural peanut butter (I prefer smooth) (heat it in the microwave to soften it if it’s hard to stir)

  • 3/4 cup date paste

  • 1/3 cup raisins

  • 1/4 cup shredded or flaked coconut (unsweetened)

  • 1/4 cup roasted sunflower seeds or other roasted seed

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

Spread the mixture into the lined pan and spread it out into an even layer. 

Top the mixture with any/all of the following – press the toppings into the bars.

  • 1 Tablespoon (or more) flaked coconut

  • 1 Tablespoon (or more) cocoa nibs

  • 1 Tablespoon (or more) chopped nuts

  • (not whole-food unprocessed) Melt 2/3 cup chocolate chips and 1 teaspoon coconut oil together; spread over the top and sprinkle with flaked coconut or chopped nuts

Chill in the refrigerator for about an hour or until set. 

Nutrition: whole-food unprocessed; WFPBNO

Timing: 15 minutes to make (if date paste already made), 1 hour to chill

Gluten-free

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Gracious Vegan Linzer Cookies

By the Gracious Vegan

Photo by  mt 23 on flickr

Based on a non-vegan approach from Fine Cooking, this recipe results in melt-in-your-mouth Linzer gems. The combination of almonds and hazelnuts (instead of almonds alone) is brilliant! And the absence of eggs makes these morsels more like shortbread than many Linzer cookies. That's the right direction to lean. These cookies make amazing gifts at holiday time, because most people don't want to take the time to make them. Everything tastes better when you wish you had the time to make it, then someone else does it for you.

Several hours before baking:  In a food processor, process the nuts and 1/2 cup flour until the nuts are finely chopped. Stop the machine occasionally and feel the nuts with your fingers—make sure they aren’t getting too close to nut butter. Some skin from the nuts is fine.

  • ½ cup sliced almonds
  • ½ cup coarsely chopped hazelnuts
  • ½ cup all-purpose flour

Add the following to the processor and pulse to combine.

  • 1.5 cup + 1 Tablespoon all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoon lemon zest
  • ½ teaspoon baking powder
  • ½ teaspoon table salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Cut the margarine into ½” cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. Don’t over-process.

  • 7 oz. (14 Tbs.) chilled vegan butter

Transfer to a large bowl. Drizzle the Ener-G "egg" over the flour mixture and toss gently to combine.

  • 1.5 teaspoons Ener-G plus 3 Tablespoons cold water, mixed together separately

The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.

To bake: Heat the oven to 325°F. Cover your cookie sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.)

Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes (or use cute Linzer cutters) in the center of half the rounds. Reroll these center scraps to make more cookies.

Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.

To assemble, spread a heaping ½ teaspoon preserves on the underside of the whole cookie rounds.

1/2 cup raspberry preserves

Top with the doughnut-shaped cookies, bottom sides against the preserves. Just before serving, sift confectioners' sugar lightly over the cookies.

Confectioners’ sugar for dusting

Timing: Around 4 hours, most of which is chilling and baking time. 

Nutrition: Significant fat, sugar, and refined flour

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Oatmeal Caramel Chocolate Bars

By the Gracious Vegan

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These decadent bars won the very competitive family cookie contest last year. I dipped them in chocolate for the contest, but I don't recommend that unless you need a huge win. They are plenty rich without an extra coat of chocolate. The caramel sauce makes the difference between these cookies and other oatmeal chocolate bars. It adds a depth of cooked-sugar goodness that you can't get any other way.

Preheat oven to 350°. Grease or spray a 9" x 13" inch pan. Lining the bottom with parchment is optional if you need an absolutely smooth removal of bars.

Combine the following. The mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.

  • 1.5 cups whole wheat pastry or all-purpose flour
  • 3/4 teaspoon baking soda
  • 1.5 cups quick cooking oats
  • 2 cups packed brown sugar
  • ¾ cup (1.5 sticks) melted vegan butter
  • 1/4 teaspoon salt

Bake at 350° for 10 minutes.  Let the crust cool slightly (about 10 minutes) then sprinkle the chocolate chips and chopped nuts over the crust. Mix them together before sprinkling over the crust. 

  • 1.5 cup semisweet chocolate chips
  • 3/4 cup chopped walnuts

Mix the following together and then drizzle over the chocolate chips.

Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.

Bake at 350° for 15 minutes (until golden). Let the bars cool before cutting.

Timing: Between 45 and 60 minutes plus cooling time. This doesn't count what it might take to make vegan caramel sauce.

Nutrition: Significant fat and other processed ingredients

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Raw Snickers Slab

By Livia's Kitchen

Link to Raw Snickers Slab recipe

GV comments: Wow, I never thought I'd taste a Snickers bar again, but this is very close and, in my opinion, BETTER than a real Snickers bar. This is more wholesome, even as it captures that caramel-nougat-peanut combination that screams "Snickers!" You'd never guess that the ingredients are mostly super-healthy: oats, maple syrup, dates, almonds. You'll have to brush off your metric-conversion skills, since this recipe is from the UK, but it's worth it.

Time: About 45 minutes

Nutrition: Mostly whole-food

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