Three Delicious Vegan Cookie Recipes!

Definition of a Vegan: Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.

Making the switch from a meat-eater or vegetarian to vegan can be tough when it comes to baking. When I first started to bake vegan cookies, I was disappointed that they were not as moist like the cookies I used to make. I have self-tested and experimented with the vegan cookie recipes below, and they are a success! I hope you enjoy, and please do let me know if you try them!

Vegan Chocolate Chip Pumpkin Cookies

* 1 cup Margarine
* 1 cup Sugar
* 1 can Pumpkin
* Ener-G Egg Replacer equivalent to one egg
* 2 cups White Flour
* 1 tsp. Baking Soda
* 1 tsp. Cinnamon
* 1/2 tsp. Salt
* 1/2 cup Non-Dairy Chocolate Chips

Pre-heat oven to 375 Fahrenheit.

Cream margarine, sugar, and pumpkin throughly by hand or large wooden mixing spoon, in a large mixing bowl. Add egg replacer. Mix, and then sift in dry ingredient and mix again. Finally toss in the non-dairy chocolate chips and quickly mix.

Drop spoonfuls of cookie mixture onto lightly oiled baking pans. Bake for 30 minutes. When done, let cool for ten minutes before consuming.

Vegan Chocolate Chip Cookies

*3/4 cup dry sweetener
*1/2 cup margarine
*1/2 cup oil
*3 tbsp water
*2 tsp vanilla extract
*2-1/4 cups flour
*1 tsp baking soda
*1/2 tsp salt
*1 to 1-1/2 cup non-dairy chocolate chips

Pre-heat oven to 375 Fahrenheit.

In a small bowl, stir together sweetener, margarine, oil, water, and vanilla. In a large bowl, mix together flour, baking soda, salt. Add margarine and chocolate chips and mix well. Scoop spoon sized portions onto unoiled cookie pan, bake for eight to ten minutes.

Vegan Peanut Butter Cookies (a personal favorite of mine!)

*1 cup maple syrup
*1/2 c canola oil
*1 cup natural peanut butter
*2 tsp vanilla
*2 cups unbleached flour

Pre-heat oven to 350 Fahrenheit.

Mix maple syrup, oil, peanut butter, and vanilla in a medium bowl. Add flour and mix until combined well, do not over-mix. Form batter into teaspoon size balls of dough with your hands. Place the balls on a cookie sheet line with parchment paper or greased. press a fork across the top of the cookie to make perpendicular imprints.

Bake for 20 minutes. Allow to cool for 5 minutes before consuming. Tastes great with vanilla soy milk!