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Goodcooking.com Cookbook Review---


Title: Vegan Cookies Invade your Cookie Jar
Author: Isa Chandra Moskowitz & Terry Hope Romero, 2009
245 pages; Softcover $17.95 US/$22.50 CDN
Publisher: Da Capo Press, Life Long Books, Cambridge, MA
Reviewed by, Chef John Vyhnanek, December, 2009


The review---

Vegan Cookies Invade Your Cookie Jar is a new cookbook that has just been released by Lifelong Books. Authors Isa Chandra Moskowitz and Terry Hope Romero also wrote Vegan Cupcakes Take Over The World. In this new book they present 100 vegan recipes, including old favorites like Blondies, Brownies, Chocolate Chip Cookies and Snickerdoodles, and new creations like Chipper Macaroon Cookies, Cornmeal Poppyseed Biscotti, Earl Grey Shortbread and Tahini Lime Cookies.
 

According to Vegan Action (www.vegan.org), "a vegan (pronounced VEE-gun) is someone who, for various reasons, chooses to avoid using or consuming animal products. While vegetarians choose not to use flesh foods, vegans also avoid dairy and eggs..."
In the first section of the book there are helpful hints and descriptions for tools for success. The book also contains some nice pictures of some of the cookies that give you the sense of what they should look like after baking. I found the size of the book to be handy and easy to hold and flip through---important to me!

I tried the Roasted Almond Cookies with Fleur de Sel, Peanut Apple Pretzel Drops, and NYC Black and White Cookies. The Almond Cookies with Fleur de Sel had a few interesting ingredients like brown rice syrup, whole wheat pastry flour and the fleur de sel. Non-dairy milk replaced real milk and canola oil was the fat. I found the cookies easy to make, nicely flavored and pleasantly chewy---a nice cookie! The Peanut Apple Pretzel Drops at first sounded a bit weird to me, although peanuts and apples is a favorite combo in my mind. However after tasting one, I liked it. There was something about the salt in the pretzel, just like the salt in the before-mentioned Almond Cookies, that added to the enjoyment. Black and Whites, a New York and east coast favorite, were good but I really noticed the difference in replacing the milk and normally used butter. I would have only used the lemon flavor and not the orange, but that is personal taste and I canít fault them for that! The cookies were good and that what counts.

This is a nice book to buy for yourself, any baker or as a special gift for your vegan friends. The bonus to this book is that you donít have to be a vegan to enjoy the results!



One of the recipes tested---

Peanut Apple Pretzel Drops

Makes over 2 1/2 Dozen Cookies

Our friend Evelyn told us that she loves to snack on the sweet'n' salty combo of pretzels and apples, and we made it even better by adding peanuts. A delicate brown sugar cookie dough brings this trio of awesome together for a perfectly chewy yet crunchy delight, sure to thrill young, old, or simply those who like to act immature. Enjoy as a wholesome after-school or post-work snack with a cold glass of soy milk. (Note: with all the chunky mix-ins, these cookies will look a little crazy. Don't be scared if they appear a little more free-form than you're used to.)

2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves 4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
1 3/4 cups flour
teaspoon baking powder teaspoon baking soda teaspoon ground cinnamon teaspoon salt
cup nondairy milk
2 tablespoons ground flax seeds cup canola oil
1 cup dark brown sugar, tightly packed
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350įF. Line two baking sheets with parchment paper.

2. In a large bowl, combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into bite-size pieces. Combine with the pretzels and peanuts.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

4. In a separate large bowl, whisk together the nondairy milk and flax seeds. Add the oil, brown sugar, sugar, and vanilla. Beat with electric beaters for 2 minutes until the lumps of brown sugar are dissolved and the mixture is very thick. Stir in the flour mixture, mixing just until dry ingredients are moistened and a thick, soft dough forms (you might want to use a rubber spatula for this step). Fold in the pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky.

5. Drop heaping tablespoons of dough about 2 inches apart onto the baking sheet. Bake 14-16 minutes until cookies are firm and edges are lightly browned. Move the cookie sheets to wire racks to cool. Store in a loosely covered container.

 

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