Absolutely my favorite cookie recipe and they're dead easy-
Chocolate molasses spice cookies (via A Mighty Appetite on washingtonpost.com, previously from Perfectly Light Desserts)
1 ½ cups flour [edit- original is AP, I used white whole grain and it was fine) (leveled with a spoon)
1/3 cup Dutch-process cocoa powder
2 teaspoons ground cinnamon [I doubled this and used half saigon cinnamon]
1 teaspoon ground ginger [Probably double this too]
½ teaspoon ground cloves [Used a Jamaican allspice blend last time and some pumpkin pie spice because I'm addicte]
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, melted [easy vegan fix- olive oil]
1 cup brown sugar [original is white, I use brown, some vegans prefer raw]
¼ cup unsweetened applesauce
¼ cup molasses
Oven- preheat to 350
Mix butter (or olive oil) and sugar together seperately. Mix in applesauce and molasses until well combined.
Stir in dry ingredients. (The author of the blog puts in the fridge for a bit and it really helps with the sticky factor)
Drop tablespoons of the dough (or use a small ice cream scoop) [Or roll them on your hands if you want a traditional surface instead of a craggy one. However you will taste like molasses for a very long time and stick to surfaces with this approach.] an inch apart on cookie sheets [I use nonstick and maybe spray with olive oil spray?]
Bake cookies for about 10 minutes. You can swap position of the sheets or turn the trays depending on your oven. Don't overbake- if they seem a little too moist, let them stay on the pans a bit longer but they should be okay. Also, they're vegan, so there's none of the usual salmonella fears!
Makes about 36 cookies. [This is highly subjective, I usually make them bite sized and serve them with a yogurt/ginger/maple syrup/cinnamon sauce which I guess you could use soy yogurt for. Or skip. They're tasty anyway.]
Both of these are really good. Brownies take a little more time than non-vegan ones but are easy to make.
Brownies from postpunkkitchen
Pumpkin oatmeal cookies:
These are simple and very delicious.
You have to use sugar. Splenda does not work:
Tofu Peanut Butter Cookies
One 18 oz jar of peanut butter (the cheaper the better)
one 16 oz pkg of firm tofu
2 cups sugar
2 Tablespoons of vanilla
Mix all ingredients until well blended.
Place 1-2 teaspoon size balls of dough on a cookie sheet.
Bake at 325 degrees for 20-25-mins.
I'm not a vegan, and I confess I don't know much about vegan cooking/baking, but I do LOVE the vegan carrot raisin cookies sold at the greenmarkets. I've been thinking of trying to make some for quite a while now...
Here's the recipe I'm planning on using: http://www.catteacorner.com/vegan-d3....