Vegan Drop Cookie Recipes

Steps:

• Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
• Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl.
• Put the sugar, applesauce, coconut oil, grapeseed oil, vanilla and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chopped walnuts.
• Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and slightly browned around the edges, 18 to 20 minutes.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

Steps:

• Preheat oven to 350.
• In bowl, combine mashed bananas, oil, liquid sugar and vanilla, or stevia vanilla. In separate bowl, combine oats, flour, baking soda and coconut (if using). Stir the wet mixture into the dry until just combined. Add your choice of "fun yum" for final stir, i.e., coco chips, raisins, dried fruit, or anything your taste desire with banana!
• Drop onto prepared cookie sheet. They will not change from the dropped shape, so it is up to you if you wish to have round, drop cookies; or thinner, oblong cookies. Bake for about 18 minutes, until golden. Place 'em on a rack and then test the moment they are cool enough!
• Yields about 16 cookies, but depends on drop size!
• ****** substitutions******.
• maple syrup = 2tbsp agave and 2 tbsp maple.
• oil = 2 tbsp canola /1 tbsp almond butter / 1 tbsp coconut butter.
• vanilla= 8 drops NuNaturals vanilla stevia.
• cacao chips= raisins or your choice of chocolate chips or dried fruit.
• coconut= sliced almonds (adds bulk).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking soda, and salt into a bowl.
• Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, about 10 minutes.