Ever since I first tasted a springerle, (which honestly was less than ten years ago) I fell in loooove with anise flavored cookies. There is something about the whole “flavor explosion” thing that happens –from just a touch of anise oil– that really drives me over the edge.
With these, I tried out a flour mix by Namaste Foods: Gluten Free Perfect Flour Blend… and had great success making them turn out as if I had used all purpose flour. This made me quite happy.
If you adore anise flavor, and are looking for a quick fragrant bite of awesomeness… then these are the cookies for you. Try them without the glaze for a more sophisticated “dipping” cookie.
Yum… don’t you just love cookies that don’t need “cooked”? Like most raw cookies, these little gems are ridiculously easy to make and good for you… holiday bonus! They are not overly sweet, like many of the awesome raw cookies that contain dates. They are actually a little bit tart. But, they are oh so scrumptious. Definitely a nice change of pace for the ol’ holiday cookie tray.
Seitan is Evil?!
This is a slightly different type of post- and I apologize in advance for the lack of redundancy. But, there will be a few changes with Manifest Vegan. Nothing huge, but I thought I should let everyone know. My intention for the site will still be the same: to show people that their old favorite foods will not be compromised when switching to a vegan diet… and to share a few good recipes with fellow vegans.
Gingersnaps are such a great holiday cookie. They keep well, they are ginger-y, they make your kitchen smell festive… what more could you ask for? These are the snappy kind of gingersnaps… crunchy and spicy, rather than the softer types that better describe a gingerbread cookie. The trick is to get the dough dry enough to handle, but no too dry, by adding a touch more whole wheat flour than is called for in the recipe after the dough has been mixed. I have had great success baking them for exactly 14 minutes in my oven… they will look weird when they first come out of the oven, just warning you- kinda bubbly or some other quality that is difficult to describe. But in time they harden to gingersnap perfection. Make sure that your Earth Balance and sugar/molasses is mixed well…but don’t mix too long. This is easy to achieve if the margarine is slightly soft… just a touch softer than straight from the fridge.
Okay, with all that said… these are incredibly easy and delicious cookies.
Happy gingersnap making!
Banana anything is always great in my book, and these cookies are certainly no exception. Soft and chewy and authentically banana flavored…I am pretty sure you could win many people over with these. They couldn’t be easier, and chances are, you will have most ( if not all) of the ingredients on hand.
I didn’t add any spices to these, but you can. These cookies are like tiny little banana breads, just a tad chewier. And, I prefer my banana bread boring and banana-y. But if you like a little spice.. add away!
They really remind me a lot of these “mini” banana nut muffins I would get as a kid. Except these taste waaay better… of course.
Over the next month, I will be celebrating the upcoming holiday festivities (and escaping the chaos) by baking cookies. A lot of cookies. For me, the best part about the month of December is baking and making sweets… so many sweets, in fact, that there is hardly room to store them all. During this time of year, my mom would dedicate the entire “formal” dining room as a cookie and fudge haven. All month long she would bake her butt off— right up until Christmas morning. The huge stack of dessert boxes would rival the enormous pile of gift packages… and disappear quickly. She never gave any away. Her children were just gluttons for sweets.
So, prepare to be drowned by a sea of cookie recipes all throughout the next month. If I happen to sneak in a recipe or two that is savory… it will most likely come in the form of a cookie. I hope you all had a wonderful Thanksgiving… and now on to the cookies!
This cookie is a fun combination of two of my faves: Snickerdoodles and Pecan Sandies. And, there are some more spices laced in to make them super festive. These are so simple to prepare, and take almost no time to bake and cool. They would be a perfect addition to any holiday cookie line-up. Double the batch and you will have plenty to go around…
Lately I have been loving me some almonds…and these cookies are a great way to get a good fix of almonds AND overdose on sugar. They are crunchy cookies with a filling that is eerily similar to a store bought peanut butter sandwich cookie’s filling- especially the generic kind. And that just makes my day.
Be careful with these, though. Like the store bought kind, they tend to give you that same kind of sick feeling after eating just a couple. I guess this could probably be due to the fact that you are actually eating 4 cookies and a bunch of sugary filling.
I guess my point is, be sure to share… your recipients will thank you.
Ahh, the Whoopie Pie has re-entered my life. Last time I was grocery shopping, I noticed that our local Kroger started carrying organic, non-hydrogenated shortening. It had been years since I had used shortening in anything. But, seeing the white tub with the ingredients reading : “Mechanically Pressed Organic Palm Oil” just made my taste buds yearn for that greasy texture once again. This recipe is one of the best ways to enjoy this stuff… straight out of the tub, mixed with sugar, and sandwiched in between two chocolate cakes. Whoopie! Continue reading
With 4 ingredients, it cant get much easier. Mix, press, and bake. That’s it.