Favorite Cookie Recipes

Below is a sampling of various cookie recipes I have always enjoyed.  I’ve been making all of these for quite a long time, and I hope you’ll enjoy them, too!
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NOTES:
  • Brown sugar is always packed (make sure to use a vegan sugar!)
  • Oats are always uncooked.
  • Milk is understood to be any non-dairy milk, such as almond or soy.
  • “Vegan butter” refers to products like Earth BalanceNatural Buttery Spread.
  • “Vegan chocolate” refers to products without dairy or eggs.
  • I list “egg” in the recipes, because I choose to bake with eggs given to me by friends and family who have pet fowls (guineas, turkeys, hens.) I see nothing wrong with consuming truly cruelty-free eggs!
  • Egg substitutes:

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Basic Cookie Recipe

This is the foundation for all cookies.  Experiment by adding flavors, spices, and other ingredients.
2 cups flour
1 cup sugar
1 cup brown sugar
1 cup vegan butter
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
Mix all together, and bake at 350-375 degrees for 9-11 minutes.
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Chocolate Chip Cookie Cake
1/2 cup vegan butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
3/4 tsp vanilla
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
Spray pizza baking sheet with nonstick spray.  Cream butter with sugars.  Add egg and vanilla and mix well.  Stir in flour, baking soda, salt and mix well.  Stir in chips.  Spread dough onto pan with spatula.  Bake at 350 for 15-20 minutes.  Cool completely before cutting or decorating. 
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Toll House Chocolate Chip Cookies

By far the best chocolate chip cookie recipe I have ever tried.  The centers stay gooey while the edges bake to a delightful crisp.

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup vegan butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups vegan chocolate chips
Combine flour, baking soda, and salt.  Beat butter, sugar, brown sugar, and vanilla in a mixer.  Add eggs and beat well after this addition.  Gradually add flour.  Stir in chips.  Drop by rounded spoonfuls onto cookie sheets.  Bake at 375 for 9-11 minutes.
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Cocoa Snickerdoodles

Chocolate plus cinnamon…. mmm! 

1 cup vegan butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 cups uncooked oats
1 1/2 cup flour
1/4 cup cocoa powder
1 tsp baking soda
2 tbs cinnamon
Beat butter, brown sugar, and sugar in a large bowl until light and fluffy.  Add eggs and blend.  Combine oats, flour, 1/4 cup cocoa, and baking soda in a medium bowl.  Stir into butter mixture until well blended. 
Mix an additional 2 tbs sugar, 2 tbs cocoa, and 1 tbs cinnamon in a small bowl and roll spoonfuls of dough in it to coat.  Place 2 inches apart on cookie sheets.
Bake at 375 for 8-10 minutes or until firm in the center.
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Best-Ever Peanut Butter Cookies
This is literally the ultimate peanut butter cookie recipe.  No other such cookie is as rich in taste!  The yield for this recipe is also huge.
1 cup sugar
1 cup brown sugar
1 cup vegan butter
1 cup crunchy peanut butter  (use the traditional kind, not the natural blend)
4 tbs almond milk
2 tsp vanilla
2 eggs
Mix together:
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 bags peanut butter chips
Combine all. Roll into balls and coat with sugar.  Criss-cross with fork to flatten, and bake at 350 for 8-9 minutes.
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Cranberry Oatmeal Cookies

An old standby with a cranberry twist. 

3/4 cup vegetable shortening, like Crisco
1 1/4 cups brown sugar
1 egg
1/3 cup soy milk
1 1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3 cups uncooked oats
1 cup dried cranberries
Combine shortening, sugar, eggs, milk, and vanilla in a large bowl.  Beat at medium speed until well blended.  Mix flour, baking soda, salt, and cinnamon in a small bowl.  Stir into creamed mixture at a low speed until just blended.  Stir in oats, cranberries, and nuts with spoon. Drop rounded spoonfuls of dough 2 inches apart onto cookie sheet.  Bake at 375 for 10 to 12 minutes.
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Anise Cookies

These cookies are delicate like shortbread and have a mild licorice flavor.

1/2 cup vegetable shortening
1 cup sugar
1/4 cup soy milk plus 1 1/2 tsp vinegar
1 egg
1/2 tsp baking soda
1/2 tso salt
1/2 tsp anise extract
1/2 tsp vanilla
1-2 tbs crushed anise seeds
2 cups flour
Cream shortening and sugar, add eggs and beat until fluffy.  Alternate dry ingredients with milk.  Roll out on floured board and cut into shapes.  Bake at 350 degrees.
Ice cookies with Royal Icing:
1 pound powdered sugar
4 1/2 tsp Ener-G mixed with 5 tbs water
1 tsp cream of tartar
1 tsp vanilla
Blend at high speed for 7-10 minutes.  To use, put in ziploc bag and cut off corner and squeeze out.  Takes 30 minutes to harden. Keep icing useable by making sure it has no contact with air.
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Toffee Cookies

A family classic, and longtime favorite. 

1 cup vegan butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 cups oats
1 cup Rice Krispies
1 cup pecans
1 tsp vanilla
1 bag toffee chips
1 cup shredded coconut
Roll into golf-ball sized balls and bake at 350 degrees for 12 minutes.  Makes 3-4 dozen.
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