Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Baker's Angel Flake Coconut Macaroons

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Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

Banana Nut Fudge Brownies

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Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/3 cup chopped walnuts or chopped pecans
• 1/4 teaspoon salt
• 1 large overripe banana mashed
• 1 egg
• 1/4 cup butter
• 6 ounces semi-sweet chocolate chips or 6 oz semisweet baking chocolate

Steps:

• Preheat oven to 350 Grease bottom of an 8 square baking pan
• Mix all ingredients EXCEPT the butter and the chocolate chips on low just until blended
• Melt butter amp; chocolate
• stirring often
• in a saucepan on stove over low heat until smooth
• Add melted mixture to other mixture and beat until well blended
• Pour into prepared pan and bake at 350 for about 3o minutes or until toothpick inserted in the center comes out clean
• Cool on wire rack

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Cashew Sugar Cookies

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Ingredients:

• 1 1/4 cups flour
• 1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegan butter or 1/2 cup margarine
• granulated sugar topping or coarse sugar topping
• whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts

Steps:

• Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
• In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
• On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
• Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool

Chewy, Buttery Vegan Peanut Butter Cookies

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Ingredients:

• 1/3 cup peanut butter
• 1/3 cup almond butter
• 1/3 cup margarine
• 2/3 cup brown sugar
• 1 1/2 teaspoons Ener-G Egg Substitute
• 2 tablespoons water
• 2 tablespoons soymilk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Steps:

• Preheat oven to 375F 190C Mix water and egg replacer together in a small bowl set aside
• In big mixing bowl cream together peanut butter almond butter sugar and margarine
• Mix in soy milk egg replacer and vanilla
• Sift in flour and baking powder into mixture Add in salt
• Place cookies 2 inches apart onto lightly greased cookie sheets
• Bake for 8 to 15 minutes in the preheated oven or until edges are lightly browned but center is still a bit soft as it will harden as cookies cool

Chocolate-Mint Thumbprints

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Ingredients:

• 1/2 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla
• 1 egg yolk
• 1 1/2 cups flour
• 1/4 cup baking cocoa
• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1/4 cup semi-sweet chocolate chips
• 1/4 teaspoon shortening

Steps:

• Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
• Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
• Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
• In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
• Melt the chocolate chips and shortening and drizzle over the tops of each cookie

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

Double Fudge Banana Muffins/Brownies

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Ingredients:

• 1 egg
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup mashed banana about 2-3 bananas
• 1 cup flour
• 1/3 cup oil
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 1/4 cup cocoa powder
• 2/3 cup chocolate chips

Steps:

• Preheat oven to 350F Grease or line muffin tin
• Whisk together the egg sugar oil vanilla and bananas
• Mix the dry ingredients and add to the wet Mix just until combined
• Add the chocolate chips
• Bake for about 20 minutes or until a toothpick comes out slightly sticky to get that brownie consistency
• Top with your favorite frosting or fudge

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Easy Toffee Brownies

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Ingredients:

• 1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
• 2 cups 2% low-fat milk the more milk fat the richer it will be
• 1/2 cup unsalted butter
• 1 18 ounce box devil's food cake mix such as duncan hines
• 1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies

Steps:

• Preheat oven 350
• In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
• bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
• For a variation you can change cake mix baseand or add 1 cup chopped nuts

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Heart Smart Oatmeal Date Chocolate Cookies

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Ingredients:

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 1/2 cups oats
• 1/2 teaspoon salt
• 1 lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup chopped pitted dates
• 3 ounces coarsely chopped bittersweet chocolate

Steps:

• Preheat oven to 350
• Melt butter in a small saucepan over low heat
• Remove from heat and add brown sugar
• Stir until smooth
• In a medium bowl combine all-purpose flour whole-wheat flour baking soda oats and salt
• Combine the butter mixture with the dry ingredients and add egg vanilla and chopped dates
• Fold in bittersweet chocolate
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased or silicone baking matcovered baking sheets
• Bake for 12 minutes until tops are dry to the touch

Holiday Eggnog Cookies

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Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 3/4 cup softened butter
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 tablespoon ground nutmeg

Steps:

• Preheat oven to 300
• Mix flour baking powder cinnamon and 1/2 teaspoon nutmeg
• Mix well with a whisk; set aside for now
• Cream the sugar and butter until the mixture forms like a grainy paste
• Add in the eggnog vanilla extract and egg yolks
• Beat on medium speed until smooth
• Add the flour mixture and beat at low speed until combined but do not over mix
• Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets
• Lightly sprinkle with nutmeg
• Bake 23-25 minutes or until bottoms are light brown
• Let cool completely

Loaded Coconut Pecan Cookies

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Ingredients:

• 1/2 cup butter i use real butter but i'm sure it would work fine with margarine- might not be QUITE as tasty thou
• 1 cup brown sugar
• 1 egg
• 1 1/4 teaspoons vanilla
• 1 1/2 cups flour
• 1 1/4 cups pecans
• 1 3/4 cups sweetened flaked coconut
• 1 teaspoon baking soda

Steps:

• Cream butter and sugar together in large bowl Mix in egg and vanilla
• Mix in 1 cup coconut saving the other 3/4 cup for later use
• Combine flour pecans and baking soda in small bowl Mix into coconut mixture
• Once well mixed sprinkle remaining 3/4 cup coconut on work surface
• Divide dough into 3 parts and form into rolls about 1 1/2 inches in diameter
• Roll dough in coconut until coated
• Wrap in plastic wrap and chill until firm at least 1 hour dough can be frozen up to 6 weeks
• Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet
• Bake at 350 degrees for 13-15 minutes My oven takes 15
• Cool and enjoy

Maple Meltaways

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Ingredients:

• 1 1/2 cups unsalted butter
• 1 1/3 cups granulated sugar
• 1/4 cup maple syrup Grade B dark
• 1 teaspoon maple flavoring Boyajian natural
• 2 eggs
• 1/2 teaspoon salt
• 5 cups cake flour
• 8 ounces milk chocolate toffee pieces

Steps:

• Cream together butter and sugar
• Add maple syrup and maple flavoring and beat until fluffy
• Add eggs one at a time beating after each addition
• Sift together salt and cake flour and add to cookie mixture
• When blended stir in milk chocolate toffee chips
• Divide dough into 4 pieces and shape each piece into a roll
• Wrap each roll in plastic wrap and refrigerate at least six hours
• Preheat oven to 350 degrees F Cut dough rolls into 1/4-inch slices and place on cookie sheets lined with parchment paper
• Bake 10-12 minutes or until they just begin to turn golden brown

Molasses Spice Cookies With Dark Rum Glaze

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Ingredients:

• 1/2 cup plus 1/3 c sugar
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 1/2 teaspoon clove
• 1/4 teaspoon allspice
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter softened
• 1/3 cup packed dark brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/3 cup molasses light or dark
• 1 cup confectioners' sugar
• 3 tablespoons dark rum

Steps:

• Adjust an oven rack to the middle position Heat oven to 375 Spread 1/2 cup sugar in a shallow dish for coating Set aside Whisk the flour
• baking soda
• spices
• pepper and salt together in a large bowl Set aside
• Beat butter
• brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy
• 3-6 inutes Beat in egg yolk and vanilla until combined
• about 30 seconds Beat in the molasses until incorporated
• about 30 seconds
• scraping down the side of the bowl and bveater as needed
• Reduce mixer speed to low Slowly mix in the flour mixture until combined
• about 30 seconds Dough will be soft Give the dough a final stir with a rubhger spatula to make sure it is combinewd
• Using wet hands
• roll 2 T dough at a time into balls
• then roll in the sugar to coat Lay on two parchment-lined baking sheets
• spaced about 2 inches apart Bake
• one sheet at a tim
• until edges set and tops are cracked but centers are still soft and underdone Peek thru cracks to check centers Its about 10-12 minutes Rotate the baking sheet halfway thru baking
• Let cookies cool on sheet for 10 minutes You can serve them at this point or transfer to a wire rack
• cooling completely before putting on the rum glaze
• To make glaze
• just mix the confectioners sugar and rum together until smooth Drizzle it over the cooled cookies Let set for 10-15 minutes before serving
• NOTE if you want to make these w/o the rum glaze
• you could also use a variation that has orange essence in it Just add 1 t grated orange zest to the dough when you add the molasses Process 2/3 cup sugar with 2 t grated orange zest in a food processor until fragrance
• about 10 seconds Use that for rolling instead of the plain white sugar

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Plantain Cookies

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Ingredients:

• 1 cup spelt or 1 cup wheat flour
• 3 cups rolled quick-cooking oats oatmeal
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup coconut shreddedunsweetened
• 3 cups raisins
• 2 plantains ripe
• 1 cup apple juice
• pecan halves

Steps:

• Preheat your oven to 350 degrees F
• 175 degrees C Place the spelt
• or whole wheat flour
• and the quick rolled oats oatmeal in a bowl and mix together
• Add the cinnamon
• allspice
• nutmeg
• and cloves and mix well
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together
• and that they are thoroughly coated with the flour mixture
• Place the apple juice
• peeled plantains
• and the remaining cup of raisins in the container of a high speed blender
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth
• Add the plantain-raisin mixture liquid to the flour mixture dry and mix thoroughly with a stiff spatula or spoon
• After adding all the blended
• liquid ingredients
• if the cookie dough is too stiff you may add a little more apple juice
• A thinner dough will make a flatter cookie
• A stiff dough will make irregular
• thick cookies like the ones shown in the photo
• To test for dough stiffness
• we stick a soup spoon upright into the dough If the dough is stiff enough
• the spoon will remain upright On a non-stick or lightly oiled baking sheet
• place the cookie dough in 24 equal sizedmounds
• Smooth and shape each cookie with a spoon or spatula
• as desired
• Place the pecan halves on the top of each cookie and press lightly into the dough
• Place the baking sheet in the preheated oven and bake at 350 degrees F
• for 20-25 minutes
• Various ovens bake differently
• so we suggest that you begin checking the cookies after 15-20 minutes of baking
• The cookies should be firm
• but still soft enough to be a littlespringy
• Be careful not to over-bake
• When the plantain coconut raisin oatmeal spice cookies are baked
• remove from the oven
• cool
• and enjoy

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Sinful Vegan Cookie Bars

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Ingredients:

• 3 cups rolled oats
• 6 tablespoons flax seeds
• 1 cup dates soaked in 1-2 C water-save water and use in recipe
• 2 ripe bananas
• 1 cup unsweetened flaked coconut
• 2 tablespoons ground flax seeds
• 1 tablespoon cinnamon
• 1 tablespoon kosher salt to taste
• 1/2 cup raisins
• 3 tablespoons vegan butter or neutral oil
• 1/2 cup water
• 2 teaspoons vanilla
• 1/4 cup maple syrup
• 1 tablespoon oil
• 1 cup non-dairy chocolate chips
• 1/4 cup dried cranberries

Steps:

• Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
• Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
• Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
• Bake at 350 for 20 minutes in a 9x11 baking pan

Vegan Peanut Butter, Granola, and Chocolate Chip Cookies

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Ingredients:

• 1 cup quinoa flour
• 1 cup unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup raw sugar
• 1/2 cup coconut oil or 1/2 cup vegan butter
• 1 teaspoon vanilla
• 1/2 cup soymilk or 1/2 cup rice milk
• 1/4 cup peanut butter
• 1/2 cup granola cereal
• 1 1/2 cups vegan dark chocolate chips

Steps:

• Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving

Where's Mom's Chocolate Chip Apricot Cookies?

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Ingredients:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1 egg lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped dried apricot

Steps:

• Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
• Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
• Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely