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Ginger Cookies (Vegan)

We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.

 

Ingredients:

2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping

 

Instructions:

Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.

Preheat your oven to 375°.

Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.

Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.

In a large bowl, add your sugar, molasses, flax egg, and vanilla extract. Stir until they are combined.

Add your dry ingredients to your wet ingredients and stir until combined.

Pour some of your demerara sugar in a small bowl.

Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.

Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.

Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!

 

Strawberry Shortbread Sandwich Cookies (Vegan)

Local strawberries have arrived at the Co-op and the possibilities for scrumptious strawberry desserts are endless. We decided to make these adorably delicious sandwich cookies using freshly sliced strawberries and vegan ingredients so everyone can have a bite. Serve them for dessert or as a sweet treat on a sunny afternoon

 

Ingredients:

For the cookies:

2 ½ cups all-purpose flour
¾ cups powdered sugar
1 ¼ cups softened vegan butter (unsalted)
½ tsp vanilla extract
1 T water

 

For the filling:

½ cup vegetable shortening or soft vegan butter (unsalted)
2 cups powdered sugar
1.2 tsp vanilla extract
½ T water
10-12 thinly sliced strawberries

 

Instructions:

Preheat your oven to 325°. Prepare two baking sheets with parchment paper and set aside.

In a large mixing bowl, add your flour and powdered sugar. Mix them to combine.
Add your softened vegan butter and vanilla.

Mix the dough with a hand mixer on medium speed until the dough is blended together. It will be
crumbly but just barely stick together.

Add your tablespoon of water. This will help prevent the dough from crumbling too much when you roll it and cut out your cookies.

Roll out your dough into a ¼ inch thick sheet. Make sure your rolling pin and surface are floured well to keep the dough from sticking. You can also roll the dough between two sheets of parchment paper if desired.

Use the cookie cutter of your choice to cut out your cookie shapes. Place your cookies on the prepared baking sheet.

You may continue rolling and cutting out cookies using the leftover dough. Depending on the size of your cookie cutter, you should have about 24 cookies. Make sure you have an even number of cookies to sandwich them in the final step.

Bake the cookies for 14-16 minutes, or until the bottom of the cookies are slightly golden brown. Allow the cookies to cool for 30 minutes.

While your cookies are cooling, you can make your filling.

In a medium sized bowl, add your powdered sugar, vanilla extract and water.

With a hand mixer, mix them on low speed until combined. Set aside.

Slice your strawberries and set them aside.

To assemble your sandwich cookies, spread about a tablespoon of frosting on the inside of each cookie. You can do this using a butterknife or a pastry bag.

For half of the cookies, place 2-3 slices of strawberry on top of the filling to create a layer.

Gently press another cookie on top of the cookies with strawberries inside. The filling will create a glue to hold the cookies together and keep the strawberry in place.

After you’ve assembled your cookies, place them in the refrigerator to help the filling set.

These cookies will hold up for 24 hours in the refrigerator if made ahead. Enjoy!

Chocolate Peanut Butter Sweet Potato Cookies

Looking to eat healthier in 2019, but don’t want to give up eating all your favorite sweets? I give you a healthier chocolate peanut cookie recipe to help satisfy your sweet tooth! This recipe requires minimal ingredients and is easy to make.

Ingredients:

1 cup almond flour
½ cup sweet potato (bake a sweet potato, let cool, and then mash)
½ cup natural peanut butter
¼ cup maple syrup
¼ cup cocoa powder
1 egg
1 tsp baking soda
1 tsp vanilla extract
A handful of chocolate chips

Instructions:

  1.     Mix all the ingredients together in a bowl.
  2.     Place mixture into the fridge for 15-20 minutes to chill.
  3.     Preheat the oven to 350.
  4.     Scoop the cookies onto a baking sheet and bake for 15-17 minutes.
  5.     Let cool and ENJOY!

*Yields approximately 16 cookies

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton