Gingerbread Lemon Sandwich Cookies

Gingerbread Lemon Sandwich Cookies

“Gingerbread Lemon Sandwich Cookies”

If Santa is looking for an easy time sliding down all those chimneys . . . he’s out of luck! These “Gingerbread Lemon Sandwich Cookies” are going to make his descent a little snug. Ho! Ho! Doh!

What you’ll need . . .

Cookie
1 cup vegan sugar
1/4 cup finely smashed banana (about half a banana)
1/2 cup coconut oil (room temperature)
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves

Icing
4 oz. Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 Tbsp. lemon zest
1 tsp. lemon extract
1/4 tsp. ginger

How to make it . . .

Prepare the cookie icing by mixing together the Tofutti Better Than Cream Cheese with the powdered sugar, lemon zest, lemon extract and ginger until well combined. Place in the fridge to thicken up for about one hour or more.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine the vegan sugar and the smashed banana with a hand mixer. Next add in the coconut oil and the molasses, mix just until well blended.

Sift the all-purpose flour with the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Fold the dry ingredients into the wet ingredients one half at a time. Mix just until incorporated. The dough will feel slightly dry.

Roll the dough into 34-36 individual balls, all the same size. Roll the dough balls into sugar, coating the outside. Place the balls on the cookie sheet and flatten with your hand to about a ¼ inch thick. The cookies will not spread much, so you can line them up fairly close together.

Bake in the oven for 10-12 minutes being careful not to over-bake. They will become crunchier as they sit.

Slide the parchment off the cookie sheet onto a flat surface. Allow the cookies to cool.

Remove the icing from the fridge. Using a pastry bag, place a circle of icing in the middle of the flat side of a cookie. Press another cookie on top.

Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Dark Chocolate Chunk Drop Cookies

Dark Chocolate Chunk Drop Cookies

“Dark Chocolate Chunk Drop Cookies”

This is a guest post by Jes Keim over at The Vegan Screen.

I just know you’ll love these cookies! Big chunks of dark chocolate make them simply irresistible. I dare you to eat just one!

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

Ingredients

1/2 cup of Tofutti Better Than Sour Cream
1/3 cup of vegan margarine, softened
2/3 cup of cane sugar
2 tablespoons of ground flax seeds
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of all-purpose flour
1 good quality dark chocolate bar (about 3.5 ounces), coarsely chopped

Directions

Using a food processor, mix the Tofutti Better Than Sour Cream and the margarine; add the sugar, flaxseeds, salt, vanilla, baking soda, and baking powder. Blend the mixture until well combined, stopping the food processor to scrape down the sides when necessary.

Add the flour and run the food processor until a loose dough forms; while the food processor is running add the chopped chocolate through the barrel and continue to run the food processor until the mixture is just combined. (You do not want to break down all of the chocolate—leave some chunks!)

Drop the dough onto the cookie sheets by the heaping tablespoon, leaving plenty of space between. Bake the cookies for 12-14 minutes, until set and slightly golden. Allow the cookies to sit on the pan for a minute or so, then transfer to a wire rack to finish cooling. Once cooled, store in a covered container. Enjoy!

Makes approximately 1 1/2 dozen cookies.

Visit Jes at www.theveganscreen.blogspot.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Lemon Ricotta Cookies

Lemon Ricotta Cookies

“Lemon Ricotta Cookies”

This is a guest post by Christine Robyn.

These delicious lemon cookies are buttery on the outside and thanks to the Tofutti Better Than Ricotta Cheese, they are soft and cake-like on the inside—the perfect complement for afternoon tea or coffee. You can substitute orange juice and extract, and sprinkle poppy or chia seeds on top of them. Yum!

Ingredients:

Cookies
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup non-dairy margarine, softened
1 cup sugar
2 faux eggs (EnerG Egg Replacer works well)
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 cup unsweetened applesauce
3 tablespoons lemon juice

Glaze
1 cup powdered sugar
1 teaspoon lemon extract
1 tablespoon non-dairy milk
Poppy or chia seeds (optional for sprinkling)

Directions:

Cookies
1. Preheat the oven to 375 degrees F.
2. Lightly spray baking sheet with cooking spray.
3. Combine the flour, baking powder, and salt.
4. In a separate bowl beat the non-dairy margarine and sugar until fluffy.
5. Beat in the egg replacer, Tofutti Better Than Ricotta Cheese, applesauce, and lemon juice.
6. Stir in the dry ingredients.
7. Spoon heaping tablespoons of dough onto the greased baking sheet. Make sure to leave room between each cookie because they will spread out a bit.
8. Bake for 15-20 minutes, until the edges are slightly golden.
9. Remove from the oven and let the cookies cool completely before icing.

Glaze
Whisk the powdered sugar, lemon extract, and non-dairy milk.

Yields four dozen cookies.

Visit Christine at www.christinerobyn.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Cream cheese dirt, vegan-style

Cream cheese dirt, vegan-styleLooking to get your hands dirty? Then you’ve got to try this dirt recipe for “Vegan Dirt Cake” from Dana, a.k.a. Minimalist Baker. Its super sweet, fun to prepare, and Dana recommends making it with Tofutti Better Than Cream Cheese. Yay!

To whip this mess together – its not really a mess, its dirt – you’ll need to dig up some unsweetened vanilla almond milk or soymilk, sugar, cornstarch, powdered sugar, Dana suggests Tofutti Better Than Cream Cheese, full fat coconut milk (chilled overnight), and a package of vanilla sandwich cookies.

Get ready to crush some cookies! Dana goes into greater detail – even includes some cool pictures – but basically you need to pulverize the cookies, whisk the almond milk (or soymilk), mix it altogether, sprinkle cookie crumbs over it, and let it chill in the refrigerator overnight.

It’s a fun recipe – and you can take out some aggressive! Rawr! Nice work, Dana.

Now if savory is more your style, check out these Roasted Veggies Bites and Vegan Crab Rangoons, both are made with Tofutti Better Than Cream Cheese.

Via Minimalist Baker.

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Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Tofutti Dairy Free Sour Cream "Choco Chip" Cookies

Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Ingredients

1/2 c. vegan butter
3/4 c. cane sugar
1 tsp pure vanilla extract
1 tsp unsulphured molasses
3 tbsp Tofutti Better Than Sour Cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 c. chopped pecans
1 1/4 c. unbleached flour
1/4 c. vegan mini chocolate chips
1/2 tsp fine sea salt

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large bowl, cream the butter, sugar, vanilla extract, molasses and sour cream with a hand mixer, on high speed, until creamy (15-20 seconds).

Sift in the salt, baking soda, baking powder.

Mix just until combined. Sift in the flour, 1/2 cup at a time; stir in with a wooden spoon. Mix in the chocolate chips.

Using a medium ice cream scoop, drop the dough onto the prepared baking sheet, about three inches apart. Bake at 350˚F for 10-12 minutes (I prefer them slightly underbaked at 10). Store in an air-tight container for up to 4 days.

Yield: approximately 30 cookies

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