Notes about Recipes in this book

• Gingerbread biscotti

  • louie734 on December 06, 2020

    These are GOOD. Nobody knows they're vegan, and I'm not telling. Subbed about 1/4 of the flour for spelt, and didn't have candied ginger, 2 moves that could've pushed these cookies into healthy/boring territory... and swapped out the nutmeg for 1/8 t cloves on a whim. With a big cup of Peet's holiday blend, I can almost forget about missing out on 2020 airplane travel (is it just me or does crappy coffee with biscoff soothe away the early alarm, the TSA lines, the delays - or maybe I'm just nostalgic)!

• Pignoli almond cookies

  • Vand11 on September 15, 2023

    Cookies were very easy to make. The almond flavor (and texture) really developed the day after baking.

• Hazelnut fudge dreamies

  • LFL on May 15, 2021

    5 stars. Sublime. Quite possibly the best cookies I’ve ever had. Worth the hunt for the Frangelico (helpful note: Amazon Fresh carried it), and the fussiness of sandwich cookies. That hazelnut shortbread, in combination with that filling... I was so bummed that most of them had to go to our relatives for the holidays and we couldn’t eat more of them ourselves.

• Magical coconut cookie bars

  • LFL on May 15, 2021

    2 stars. I was excited for these because the recipe looked similar to Nanaimo Bars, which are among my favorite bar cookies. But the results were a bit different than I expected and far too sweet for my palate. My husband and his relatives loved them, though.

• Chocolate chip cream cheese brownies

  • LFL on May 15, 2021

    3.5 stars. I crave chocolate cream cheese desserts because I used to love them in my pre-vegan days. And I've even had wonderful vegan cream cheese brownies at a restaurant, so I know there must be a way to successfully veganize them. But this recipe wasn't that way for me. The cream cheese I used--either Tofutti or Parmela wasn't that great and the flavor didn't meld well with them. Not sure if I should fault the recipe for that, though.

• Oatmeal raisin cookies

  • wlmich on February 24, 2018

    These cookies taste just like the non-vegan ones I grew up making. And even better, this recipe is very simple!

• Peanut butter chocolate pillows

  • Churchim808 on May 05, 2024

    These were very good but the dough was too oily to work with. I added some corn starch and more flour which made it more workable. Warning, this is a very labor intensive recipe.

• Nutty wedding cookies

  • christineakiyoshi on December 19, 2019

    Great recipe. These spread a little so are flatter than most cookies of this type. Flavor and texture are great!

• Lemon bars

  • christineakiyoshi on April 06, 2020

    Great recipe--easy to follow. Subbed agar powder instead of flakes. 1T of flakes = 1t powder. Doubled the lemon zest. Don't store in an enclosed container or the crust will get soggy.

• Chocolate-bottom macaroon cookies

  • christineakiyoshi on December 04, 2019

    Perfect! I didn't use the chocolate. The cookies came out crisp on the outside and amazing

• Linzertorte thumbprint cookies

  • christineakiyoshi on November 26, 2019

    Delicious. We made these with almond butter and almonds instead of the hazelnuts.

• Peanut butter oatmeal cookies

  • christineakiyoshi on February 16, 2020

    The dough is very crumbly and I had to add extra milk so that it would hold together. Flavor is good, peanut butter is subtle, cinnamon comes through

  • karliekramer on March 07, 2023

    All the yummy peanut flavor of a classic peanut butter cookie, but with extra textural interest of the oats and salted peanuts.

• Cowboy cookies

  • christineakiyoshi on November 21, 2019

    Very sticky when placing them on the cookie sheet. They smell and taste great! I recently made the Cowgirl version and my family loved these even more! I subbed cranberries for the coconut and added cinnamon and nutmeg.

  • karliekramer on March 07, 2023

    I've probably made hundreds of these. I used to make them for a vegan bakery I worked at and they always sold out. The combination of textures is perfect. You can make a big batch of the dough and keep it covered in the fridge for a week — just scoop and bake whenever you want a fresh cookie!

• Carrot raisin spice chewies

  • christineakiyoshi on October 24, 2019

    These are delicious! Be sure to make the lemon glaze for the top.

• Lazy Samoas (toasted coconut chocolate cookies)

  • JadeBakes on March 16, 2024

    Super tasty! Can make a little smaller with a 2 tsp cookie scoop. Chocolate for dipping was a little thin- would reduce coconut oil to 1 Tablespoon

• Rocky roads

  • karliekramer on March 07, 2023

    The almond extract catapults this recipe into special territory. I've made a few recipes from this book and this one is always everyone's favorite. They have a brownie-like texture. They do spread quite a bit when baking so leave extra room in between.