Vegan blogger Tiina Strandberg of Finland has perfected the art of making mouthwatering cookies using only plantbased ingredients. She has shared her best recipes in Fantastic Vegan Cookies: 60 Plant-Based Treats for Any Occasion (2021, Page Street Publishing Co.). Every vegan cookie imaginable is represented in the collection — from gooey chocolate treats and fruit-studded confections to no-bake delights and to-die-for bar bakes. No matter what you’re craving, there’s a cookie that’ll hit the spot, including: Cinnamon Roll Sugar Cookies, Oatmeal Chocolate Chip Cookies, Citrus Sandwich Cookies, Cookie Butter Bars, Cranberry Date Cookies, Rainbow “Oreos,” Raspberry Cheesecake Cookies and more. With easy-to-follow instructions and accessible ingredients, bakers of all skill levels will find new favorites.

Caramel Apple Pie Cookies 1 tablespoon ground flax seeds 3 tablespoons applesauce 1-1/2 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegan butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup chopped pecans 1 cup chopped apple Vegan Caramel Sauce: 1/4 cup brown sugar 3 tablespoons vegan cream such as oat-based cooking cream or coconut cream Pinch of salt 

Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a bowl, mix together the ground flax seeds with the applesauce for the flax “egg” and let it set for at least 5 minutes. In another bowl, whisk together flour, cinnamon, cardamom, nutmeg, baking powder, baking soda and salt. In another bowl with a handheld mixer or with a stand mixer, cream together vegan butter, granulated sugar and brown sugar. Stir in the flax “egg.” Mix the dry ingredients with the creamed butter, sugar and flax “egg” softened mixture. Fold in chopped pecans and chopped apple, combine until dough is firm. Scoop about 2 tablespoons of dough and flatten dough into a cookie. Bake cookies for 15 minutes. Vegan Caramel Sauce: While cookies are baking, mix the brown sugar and vegan cream in a saucepan. Bring them to a boil and let them bubble away at low to medium heat for about 5 minutes until the caramel thickens. Add a pinch of salt. Drizzle caramel sauce over each cookie. Makes 22 cookies . Store cookies in an airtight container at room temperature for up to four days, or in the refrigerator for up to a week.

Load comments