vegan cookies

Kaffree Roma Chocolate Crinkle Cookies with the neat egg

Be extra nice this year…Leave these Kaffree Roma Chocolate Crinkle Cookies and a cup of Kaffree for Santa!

 

SERVINGS: Makes 2 dozen cookies.

 

INGREDIENTS:

½ cup plant-based butter, softened

½ cup sugar

½ cup brown sugar

2 Tablespoons Kaffree Roma granules

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

1 cup flour

Pinch of salt

½ cup cocoa powder

1 teaspoon baking soda

1 cup chocolate chips

 

1 cup powdered sugar for coating

 

DIRECTIONS:

In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the Kaffree, neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, salt, cocoa, and baking soda.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Stir in the chocolate chips.  Refrigerate the dough for 2 or more hours.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Roll into balls about …

Linzer Star Cookies with the neat egg

Festive and Fun!  These beautiful linzer star cookies will be the newest and prettiest addition to your next holiday cookie tray.

 

SERVINGS: Makes 2 dozen cookies.

 

INGREDIENTS:

2 cups flour

½ cup almond meal/flour

1 cup plant-based butter, softened

1 cup powdered sugar, plus more for dusting

1 neat egg, prepared according to package instructions

½ tsp almond extract

½ tsp vanilla extract

Pinch of salt

½ seedless raspberry jam

 

DIRECTIONS:

In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the neat egg, almond extract, and vanilla.  In a separate bowl, combine the dry ingredients: flour, almond flour, salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Dough will be very dry.  Press together, wrap in plastic wrap, and refrigerate the dough for 2 or more hours.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Remove the cookie dough from the …

Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!

 

SERVINGS: Makes 3 dozen cookies.

 

INGREDIENTS:

Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not …