recipes

Preheat the oven:

• Set the oven to 350°F (180°C, or gas mark 4).
• Line 2 baking sheets with parchment paper or silicone baking mats.

Mix the dry ingredients:

• In a large bowl, combine the shredded coconut, coconut flour, all-purpose flour, baking powder, baking soda, and salt.

Prepare the wet ingredients:

• In a separate bowl, whisk together the powdered sugar, nondairy milk, agave nectar, canola oil, yogurt, and vanilla extract.

Combine the mixtures:

• Slowly add the wet ingredients to the dry ingredients, mixing until a thick batter forms.

Shape the cookies:

• Using a spoon or cookie scoop, drop about 3 tablespoons (45 g) of dough per cookie onto the prepared baking sheets.

Bake:

• Bake for 20–25 minutes, or until the tops begin to turn golden brown.

Cool:

• Let the cookies cool on the baking sheet for 10 minutes.
• Transfer them to a wire rack to cool completely.

Yield:

• 24 cookies

Prepare the dough:

• Whisk together the flour, baking soda, and salt in a medium-sized bowl.
• In a separate bowl, beat together the sugar, butter, and cardamom with an electric mixer at medium speed for 3–4 minutes until light and fluffy.
• Add in the egg replacers and vanilla and mix well.
• Beat in the flour mixture at low speed until just blended.
• If the dough is too wet, add more flour; if too dry, add a little nondairy milk until the dough holds together.
• Place the dough on a lightly floured surface, knead until smooth, then wrap in plastic wrap.
• Refrigerate for at least 1 hour or up to 2 days.

Make the spice mixture:

• Combine the sugar, cardamom, and salt in a small bowl.

Roll and cut out the cookies:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2–3 baking sheets with parchment paper or silicone mats.
• Remove the dough from the refrigerator and let it stand at room temperature for a few minutes until it can be rolled but is still firm.
• On a lightly floured surface, roll out the dough to about ⅛ inch (3 mm) thick.
• Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
• Sprinkle the spice mixture liberally over the top of each cookie.

Bake the cookies:

• Bake for 8–10 minutes, or until the edges are golden brown.
• Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Yield:

• About 36 cookies (depending on size of cutouts)

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, sift together the whole wheat flour, baking powder, and salt.
• Whisk in the raw sugar.
• In a large bowl, combine the maple syrup, canola oil, orange extract, espresso powder, and soy milk, whisking until the espresso powder is dissolved.
• Stir in the chocolate chunks.
• Stir the dry ingredients into the wet ingredients until well combined.
• Divide the dough into 12 equal portions, using about 2 tablespoons (50 g) of dough per portion.
• Place the dough portions on the prepared baking sheet and flatten them almost as much as you want, as the cookies won’t spread much during baking.
• Bake for 14 minutes or until the edges are golden brown.
• Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

• About 1 hour before preparing the cookies, place the raisins in a small bowl with rum.
• Stir halfway through the soaking time and set aside.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, cream together the butter, applesauce, raw sugar, and Sucanat using an electric mixer.
• Stir in the rum extract and ground hazelnuts.
• In a medium bowl, sift together the whole wheat flour, brown rice flour, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt.
• Stir the dry ingredients into the wet mixture.
• Add the soaked raisins and rum to the dough and stir to combine.
• Divide the dough into 12 equal portions, using about 2 tablespoons (47 g) of dough for each.
• Place the dough on the prepared baking sheet, spaced 1 inch (2.
• 5 cm) apart.
• Flatten the dough slightly, as the cookies won’t spread much while baking.
• Bake for 16 minutes or until the edges are golden brown.
• Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
• Stir in the lime zest, lime juice, and vanilla extract.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• Gradually stir the dry ingredients into the wet mixture.
• Add coconut milk as needed to achieve a balanced dough consistency.
• Fold in the white chocolate chips.
• Divide the dough into 20 equal portions, using about 1 heaping tablespoon (26 g) per cookie.
• Place on the prepared baking sheets, spacing them evenly.
• Flatten slightly as they do not spread much while baking.
• Bake for 14 minutes, or until the edges are golden brown.
• For chewier cookies, bake for only 12 minutes.
• Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

• About an hour before baking, soak the dried cherries in Kirsch, stirring halfway through.
• Drain well and set aside.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars until light and fluffy.
• Stir in the almond extract, vanilla extract, and almond meal.
• In a medium bowl, combine the oats with sifted flours, cinnamon, baking powder, and salt.
• Stir to mix.
• Gradually stir the dry ingredients into the wet mixture.
• Fold in the soaked cherries.
• Divide the dough into 12 equal portions, about 3 tablespoons (57 g) each.
• Place on the baking sheet, spacing them about 1 inch (2.
• 5 cm) apart.
• Flatten slightly.
• Bake for 17 minutes, or until the edges turn golden brown.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line three baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
• Set aside.
• In a large bowl, use an electric mixer to cream together the shortening and sugars until light and fluffy.
• Add the nondairy yogurt and vanilla, mixing well.
• Slowly beat in the flour mixture.
• Once the dough becomes too thick, use a spoon to mix.
• Fold in the chopped pecans.
• Refrigerate the dough for about an hour to firm up.
• Roll the dough into small balls about 1½ inches (3.
• 8 cm) in diameter.
• Place on the prepared baking sheets and gently press each ball to flatten slightly into a disk shape.
• Bake for 12-15 minutes, or until the edges are slightly golden.
• Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter, sugars, vanilla, and hazelnut spread until smooth.
• In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
• Stir in the hazelnut meal.
• Gradually stir the dry ingredients into the wet ingredients.
• Fold in the chocolate chips.
• Divide the dough into 12 equal portions, about 2 heaping tablespoons (42 g) each.
• Place the dough portions on the prepared baking sheet and flatten slightly, as the cookies won’t spread much while baking.
• Bake for 13 minutes, or until set.
• For chewier cookies, bake only 10 minutes.
• Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone baking mats.
• In a large bowl, use an electric mixer to cream together the butter and sugar.
• Stir in the molasses.
• In a medium bowl, sift together the cornstarch, flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, cloves, cardamom, and nutmeg.
• Stir the dry ingredients into the wet ingredients.
• Fold in the crystallized ginger, if using.
• Divide the dough into 14 equal portions, about 2 tablespoons (37 g) each.
• Place the dough portions on the prepared baking sheets and flatten slightly.
• Sprinkle extra raw sugar on top if desired.
• Bake for 12 minutes, or until set.
• For chewier cookies, bake only 10 minutes.
• Allow to cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a large bowl, use an electric mixer to cream together the butter, Sucanat, sugar, and vanilla until fluffy.
• Stir the dry ingredients into the wet ingredients.
• Mix in the oats, coconut, peanuts, and chocolate chips.
• Gently fold in the cereal flakes, being careful not to crush them.
• Divide the dough into 12 equal portions, about 2 tablespoons (52 g) each.
• Flatten the dough portions onto the prepared baking sheet, leaving about 1 inch (2.
• 5 cm) of space between them.
• Bake for 10 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.