Cookbook Review: Vegan Cookies Invade Your Cookie Jar

I had ordered “Vegan Cookies Invade Your Cookie Jar” in August not realizing that it was not going to be published until last month.  It was a long wait for it to arrive in my mail box last week but boy was it worth it!  I had heard so many good things about Isa Chandra Moskowitz and Terry Hope Romero’s (of The Post Punk Kitchen) first book “Vegan Cupcakes Take Over the World” that I was excited to see they were doing a cookie book.  As much as I like cupcakes, cookies are my favorite thing to bake, they are easy to mix up and just the right size to grab when you need a little pick me up.

I have already made three of their recipes and they have all been really good. First I made the Brekky Banana Cookies, which were lovely, chewy little cookies that taste just like Banana Bread.  Next I made Mexican Chocolate Snickerdoodles, although I left out the Mexican part, and the Peanut Butter Blondies for a girl’s night out.  Everyone loved them and the few leftovers were devoured at home.

The nice thing about this book is you don’t need all sorts of weird ingredients, they use things that can be found in most households.  There are some recipes that call for tofu and some that use ground flax seed but those can be found in most grocery stores.  The other thing that is nice is that a bunch of the recipes call for oil instead of vegan margarine, it is nice to have that option for when I can’t get to the big city and buy margarine.  I can’t wait to make more cookies from this book.

Cookies on a board

From left to right: Brekky Banana Cookies, Peanut Butter Blondies, Mexican Chocolate Snickerdoodles

Brekky Banana Cookies

Adapted from Vegan Cookies Invade Your Cookie Jar

1 very ripe medium banana

1/3 cup canola oil

2/3 cup agave

1 tsp vanilla

1 cup white wheat flour

2 Tbsp ground flax seed

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

2 cups quick cooking or rolled oats (I used rolled oats)

1/2 cups chopped walnuts

Preheat the oven to 350*F.  Line two baking sheets with parchment paper, or light grease.  In a mixing bowl, mash the banana well.  Add the oil, agave, and vanilla and mix with a strong fork.  Add the flour, flax seed, baking soda, salt and cinnamon and mix until the dry ingredients are just moistened.  Add the oatmeal and walnuts and mix well.  Roll the dough into balls slightly smaller than a golf ball.  Flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet.  Bake for 10-12 minutes, until lightly browned.  Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack.

Mexican Chocolate Snickerdoodles

Adapted From Vegan Cookies Invade Your Cookie Jar

For the topping:

1/3 cup sugar

1 tsp cinnamon

For the cookies:

1/2 cup canola oil

1 cup sugar

1/4 cup maple syrup or agave (I used agave)

3 Tbsp nondairy milk

2 tsp vanilla extract

1 2/3 cups white wheat flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon  (the original recipe called for a 1/2 tsp of cinnamon and a 1/2 tsp of cayenne)

Preheat oven to 350*F.  Line two large baking sheets with parchment paper.  Mix the topping ingredients together on a large dinner plate.  Set aside.  In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup or agave, milk and vanilla.  Sift in the remaining ingredients, stirring as you add them.  Once all the ingredients are added, mix until you’ve got a pliable dough.  Roll the dough into walnut-size balls.  Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs.  Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread).  Bake 10 to 12 minutes; they should be a bit spread and crackly on top.  Remove the cookies from the oven and let the cool for 5 minutes, then transfer them to wire racks to cool completely.

Peanut Butter Blondies

Adapted from Vegan Cookies Invade Your Cookie Jar

3/4 cup peanut butter

1/3 cup oil

1 cup brown sugar

1/4 cup nondairy milk

2 tsp vanilla extract

1 cup white wheat flour

1/2 tsp salt

1/2 tsp baking powder

1/3 cup chocolate chips

Preheat the oven to 350*F.  Lightly grease a metal 8×8 inch baking dish.  In a mixing bowl, use a fork to vigorously mix together peanut butter, oil, and sugar.  Stir in the milk and vanilla.  Stir in the flour, salt and baking powder.  Once you get the flour somewhat mixed in, it’s easier to just use your hands to knead the dough until soft.  It will be very very thick and won’t spread on its own.  Transfer dough to the baking pan and press it into place.  Sprinkle the chocolate chips on top and lightly press them into the dough.  Bake for 22 to 25 minutes; the blondie edges should be just barely darkened.  The top will appear soft, and that’s okay.  Remove the blondies from the oven and cool completely before slicing.


2 Responses

  1. These look like great recipes. Just when I figured out how to make vegan snickerdoodles, they come out with vegan chocolate snickerdoodles. So many cookies, so little time!

  2. Hi – I don’t comment on many sites but had to on your site. It’s fantastic! I really like how you write – very to the point, unlike a lot of other blogs. Thanks for having this site. I found your site while looking for another one on I don’t have time to read everything right now, but I have bookmarked the home page and will return very soon to see your latest updates. I love reading about cooking, it is my favorite past-time. The recipes on your site are incredible. I can’t wait to try them out on my family. They think I’m nuts (and maybe they are right lol) when they see me at work in the kitchen. Visit my site if you’d like to read more. Keep up the great work!

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