Goodcooking.com Cookbook Review---
Title: Vegan Cookies Invade your
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
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
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
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.