carrot and oat dog cookies.

dogcookies

These are a simple cookie to make for your dogs. My dogs sat patiently while I was making these, watching my every move – they were excited to get a homeade treat of their own.

This is a rare instance where I’m posting a non-vegan recipe. This recipe uses eggs and it acts as the binding in the cookie. I bet you could substitute an egg replacer like a flax egg, which would also give it some added nutrients!

1/2 cup carrot juice
1/2 cup unsweetened applesauce
2 large eggs
1-3 tablespoons natural creamy peanut butter (you decide depending on how your dog likes peanut butter)
2 cups all-purpose flour
2 T flax
1/2 cup coarsely ground cornmeal
1/2 cup rolled oats

Directions:

Preheat the oven to 400 degrees F, with a rack in the center of the oven.
Line a baking sheet with a piece of parchment paper and set aside.

Combine all ingredients in a large bowl and stir to combine and form a thick dough. Flour your surface well, and turn the dough out onto the board.

Sprinkle flour on top of the dough and onto a rolling pin, and roll the dough to approximately 1/4″-1/2″ thickness. Be sure to use plenty of flour, as this dough is very sticky!

When the dough is rolled out, dip a cookie cutter into flour and cut out the biscuits.

Transfer the cut out biscuits to the prepared sheet pan, leaving about 1/4″ of an inch between each treat. These don’t spread out, so you can fit upwards of 40 onto a baking sheet at a time.

Bake at 400 degrees F for 20 minutes, or until light golden brown.

Remove the baking sheet from the oven and allow the biscuits to cool completely.

Transfer the biscuits to an airtight container, where they will keep at room temperature for up to two weeks.

gingerbread cut out cookies.

gingerbread IMG_4301

Milo got together with a friend and decorated cookies. I couldn’t go over there empty handed, so I made the gingerbread cut out cookies from vegan cookies invade your cookie jar. These are so delicious, especially if you cut them a little on the thicker side. …and yes, those are millenium falcons, in case you were wondering 😉

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup non dairy milk
2 cups flour
1/2 tspn baking soda
1/2 tspn baking powder
1/2 tspn salt

Whisk together the oil and sugar for about three minutes. Add molasses and non dairy milk. Sift in all the other dry ingredients and mix until a stiff dough is formed (I needed to add a little bit more milk and mix with my hands).  Flatten the dough into a disk and wrap in plastic wrap and chill for an hour.

Preheat oven to 350 degrees. Prepare your cookie sheets with parchment paper.
On lightly floured surface, roll the dough out and make shapes with your cookie cutter. Move to prepared pan and bake for 8 minutes. Remove cookies and let them cool for two minutes on the baking sheet. Wait until they are completely cool before icing.

Icing:
2 cups sifted powdered sugar
2-4 Tablespoon non dairy milk
vanilla

Whisk all the ingredients using a fork or wire whisk until smooth. Add the milk one tablespoon at a time….Combine to form a glaze that can easily be spread with knife or piped from a pastry bag.

72. snickerdoodle blondies.


I veganized these snickerdoodle blondies tonight to bring to work tomorrow. Yum. Yum. YUM.
These would be so good warm with some ice cream on top!

Here’s how you do it:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups packed brown sugar
1 cup earth balance, room temperature
Egg replacer for 2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together earth balance and brown sugar for 3-5 minutes. Add in the egg replacer, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.