2cups512 g creamy or crunchy natural peanut butter
1¾cups420 g jam or jelly of choice, divided
Instructies
Preheat the oven to 350°F (180°C, gas mark 4).
Line 2 or 3 baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, sift together the flour, baking powder, and baking soda.
Add the peanut butter and 1 cup (240 g) of the jam.
Mix well, ensuring all ingredients are fully incorporated.
If the peanut butter is very wet, add a little extra flour.
If it is very dry, reduce the flour slightly.
Roll 2 tablespoons (30 g) of dough into balls, then flatten slightly into a disk shape.
Place on the prepared baking sheets.
Bake for 8 minutes.
Remove from the oven and use your thumb or the back of a tablespoon to create a well in the center of each cookie.
Fill each well with 1 teaspoon of the remaining ¾ cup (180 g) jam.
Return to the oven and bake for an additional 8 minutes.
Let cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Pair these cookies with a cold glass of almond or oat milk for a nostalgic treat.Wine Advice:A Ruby Port or Tawny Port pairs beautifully with these cookies, as their rich, nutty, and berry notes complement both the peanut butter and jam. For a lighter option, try a Lambrusco, a slightly sparkling red wine with a fruity, refreshing taste.
Cut these lemony roll-out cookies into fun shapes and decorate them for gift-giving! The dough can be made ahead and refrigerated or frozen for a fresh batch anytime.
¼cup80 g plain, vanilla, or lemon-flavored soy or other nondairy yogurt
2teaspoonspure vanilla extract
1teaspoonpure lemon extract
3cups375 g all-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
For the icing:
3cups360 g powdered sugar
3tablespoons45 ml soy or other nondairy milk
1teaspoonpure lemon extract
1teaspoonpure vanilla extract
Food coloringoptional
Instructies
In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy.
Add the yogurt, vanilla extract, and lemon extract, mixing until well combined.
Sift in the flour, baking powder, and salt.
Stir until a smooth dough forms.
Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (180°C, gas mark 4).
Line three baking sheets with parchment paper or silicone baking mats.
Roll out the dough on a floured surface to about ¼-inch (6 mm) thickness.
Cut into desired shapes using cookie cutters.
Transfer the cutouts to the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are golden brown.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Meanwhile, prepare the icing: In a bowl, whisk together the powdered sugar, nondairy milk, lemon extract, vanilla extract, and food coloring (if using) until smooth.
Apply the icing to the cooled cookies.
Let them harden completely before packaging or serving.
Notes / Tips / Wine Advice:
Serving Tip:Decorate the cookies with colored icing or sprinkles for a festive touch.Wine Advice:Pair these Lemon Sand Tarts with a Moscato d’Asti for a light, floral complement to the citrus flavors. Alternatively, a Riesling (off-dry) or a Sauternes will balance the tartness with their honeyed sweetness. If you prefer something sparkling, try a Prosecco for a refreshing contrast to the buttery cookie texture.
If you’ve never baked with coconut flour, you are missing out. This silky, gluten-free flour adds softness, natural sweetness, and chewiness to cookies and other baked goods.
3cups360 g shredded coconut, sweetened or unsweetened
½cup168 g agave nectar
1teaspoonbaking powder
1teaspoonbaking soda
1tablespoon15 ml pure vanilla extract
¾cup170 g nondairy yogurt
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line 2 baking sheets with parchment paper or silicone baking mats, such as Silpat.
In a mixing bowl, mix together the coconut, flours, baking powder, baking soda, and salt.
In a separate bowl, whisk together the powdered sugar, milk, agave, oil, yogurt, and vanilla.
Add the wet ingredients to the dry and mix until a thick batter forms.
Drop about 3 tablespoons (45 g) of mixture per cookie onto the baking sheets.
Bake for 20 to 25 minutes, or until the tops begin to turn golden brown.
Let cool for 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:For a tropical touch, pair these cookies with fresh fruit or a scoop of dairy-free ice cream.Wine Advice:Pair with a light, fruity white wine like a Sauvignon Blanc or a sweet sparkling wine.
3¾cups470 g all-purpose flour, plus more if needed
1tablespoon15 ml pure vanilla extract
1teaspoonbaking soda
½teaspoonsalt
1teaspoonground cardamom
Equivalent of 2 eggsflax or tofu eggs or Ener-G
2cups400 g granulated sugar
1cup224 g nondairy butter
Nondairy milkif needed
¼cup50 g granulated sugar or sparkling sugar (for the spice mixture)
Instructies
Whisk together the flour, baking soda, and salt in a medium-size 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.
Beat in the egg replacers and vanilla.
At low speed, gradually beat in the flour mixture until just blended.
Add extra flour if the dough is too wet or a bit of nondairy milk if it’s too dry, until the dough comes together.
Place the dough on a lightly floured surface and knead until smooth.
Wrap in plastic wrap and refrigerate until firm, for at least 1 hour or up to 2 days.
For the spice mixture, combine the sugar, cardamom, and salt.
Preheat the oven to 350°F (180°C, or gas mark 4).
Line 2 or 3 baking sheets with parchment paper or silicone mats.
Remove the dough from the refrigerator and let stand at room temperature until it’s firm enough to roll.
On a lightly floured surface, roll out the dough to about ⅛ inch (3 mm) thick.
Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Sprinkle the spice mixture liberally over the cookies.
Bake for 8-10 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a warm beverage or add to a holiday gift basket for a sweet treat!Wine Advice:A light dessert wine like Moscato d’Asti pairs beautifully with the cardamom’s spice.
3tablespoons45 ml plain soy or other nondairy milk
1cup120 g nondairy bittersweet chocolate chunks
Instructies
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, and salt.
Whisk in the sugar.
In a large bowl, combine the maple syrup, oil, orange extract, espresso powder, and milk.
Whisk until the espresso powder is dissolved.
Stir in the chocolate chunks.
Stir the dry ingredients into the wet mixture until combined.
Divide the dough into 12 equal portions (about 2 tablespoons per cookie).
Place on the prepared baking sheet and flatten slightly, as they do not spread much while baking.
Bake for 14 minutes, or until the edges are golden brown.
Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy with a hot cappuccino or a citrusy herbal tea for a delightful pairing.Wine Advice:Pair with a sweet Italian dessert wine like Vin Santo or a coffee-based liqueur.
¼cupplus 2 heaping tablespoons56 g whole hazelnuts, ground
1cup78 g quick-cooking oats
½cup60 g whole wheat flour
¼cup40 g brown rice flour (or more whole wheat flour)
2teaspoonscornstarch
½teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
½teaspoonbaking powder
¼teaspoonfine sea salt
Instructies
About 1 hour before preparing the cookie dough, place the raisins in a small bowl and combine with the rum.
Stir halfway through the soaking time.
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, using an electric mixer, cream together the butter, applesauce, sugar, and Sucanat.
Stir in the rum extract and ground hazelnuts.
In a medium bowl, place the oats, then sift the flours, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt on top.
Stir to combine.
Stir the dry ingredients into the wet mixture.
Stir in the raisins and rum.
Divide the dough into 12 equal portions (about 2 tablespoons per cookie).
Place them on the prepared baking sheet, about 1 inch (2.
5 cm) apart.
Flatten slightly.
Bake for 16 minutes, or until the edges are golden brown.
Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a warm spiced tea or a glass of rum-laced eggnog for a cozy treat.Wine Advice:Pair with a rich, dark rum or a dessert wine like Madeira for enhanced flavor.
Baking sheets, Electric mixer, Parchment paper or silicone baking mats, Sifter, Wire rack
Ingrediënten
½cup112 g nondairy butter
¼cup50 g nondairy white chocolate chips
½teaspoonbaking powder
1½cups188 g all-purpose flour
½teaspoonbaking soda
1 to 2tablespoons (15 to 30 ml) coconut milk (or other nondairy milk)
¾cup144 g raw sugar
Zest of 1 limeabout 2 teaspoons
2teaspoonsfresh lime juice
¼teaspoonfine sea salt
1teaspoonpure vanilla extract
Instructies
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, cream together the butter and sugar using an electric mixer.
Stir in the lime zest, lime juice, and vanilla extract.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet mixture.
Add the coconut milk if necessary to achieve a dough that is not too dry or too wet.
Stir in the white chocolate chips.
Divide the dough into 20 equal portions, about 1 heaping tablespoon (26 g) per portion.
Place on the prepared baking sheets.
Flatten slightly.
Bake for 14 minutes, or until the edges are golden brown.
For chewier cookies, bake for 12 minutes.
Wait 2 minutes before transferring the cookies to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a cup of tea or coffee. For an extra treat, drizzle with melted white chocolate and sprinkle with additional lime zest.Wine Advice:A lightly sweet Moscato d’Asti or a late-harvest Riesling pairs beautifully with these citrusy cookies, complementing the lime zest and white chocolate.
About 1 hour before preparing the cookies, soak the cherries in a small bowl with Kirsch, stirring once.
Drain well and set aside.
Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars.
Stir in the almond and vanilla extracts and almond meal.
In a medium bowl, combine the oats.
Sift in the flours, cinnamon, baking powder, and salt, then stir.
Gradually stir the dry mixture into the wet ingredients.
Fold in the soaked cherries.
Divide the dough into 12 equal portions (about 3 tablespoons each) and place them 1 inch apart on the baking sheet.
Flatten slightly.
Bake for 17 minutes, or until the edges are golden brown.
Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a cup of hot tea or coffee for a delightful treat.Wine Advice:A glass of sweet dessert wine, such as Muscat or a cherry-infused wine, pairs beautifully with these cookies.
Line 3 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.
Add the yogurt and vanilla, mixing well.
Slowly beat in the flour mixture.
When the dough becomes too thick, use a spoon instead.
Fold in the chopped pecans.
Refrigerate the dough for about an hour.
Roll the dough into small balls about 1½ inches (3.
8 cm) in diameter.
Place them on the prepared baking sheets and press slightly to flatten into a disk shape.
Bake for 12-15 minutes, or until slightly golden.
Let cool for 5 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy with a cup of tea or coffee for an afternoon treat.Wine Advice:Pair with a sweet dessert wine like Sauternes or a nutty Amontillado Sherry.
These delicious hazelnut spread cookies are a perfect balance of rich chocolate, nutty flavors, and chewy texture. Made with nondairy chocolate hazelnut spread, they’re a delightful treat for any occasion!
¼cup74 g nondairy chocolate hazelnut spread (e.g., Chocoreale)
½cup112 g nondairy butter
½teaspoonbaking soda
1teaspoonpure vanilla extract
2teaspoonscornstarch
¼cup58 g nondairy semisweet chocolate chips
Instructies
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.
In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
Stir in the hazelnut meal.
Add the dry ingredients to the wet ingredients and mix well.
Stir in the chocolate chips.
Divide the dough into 12 equal portions, using about 2 heaping tablespoons (42 g) per cookie.
Place the cookies on the prepared baking sheet and flatten slightly.
Bake for 13 minutes, or until set.
For chewier cookies, bake only 10 minutes.
Let cool for 2 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a glass of plant-based milk or a cup of coffee for the perfect treat.Wine Advice:Pair with a dessert wine like Port or a nutty Amontillado sherry to enhance the chocolate and hazelnut flavors.
