Scott's Top Shelf Vegan Cookie Recipe - with Variations

Vegan cookies that could fetch a good price in the dessert case.

Scott has created a very versatile recipe for beautiful, stable, dessert case worthy cookies. It it highly adaptable and adjustable. If you desire gluten-free, low-carb or both, this recipe can handle it. In the mood for mocha? Have a friend who prefers mint? Not in the mood for chocolate? Look no further...

Scott has created a very versatile recipe for beautiful, stable, dessert case worthy cookies. It it highly adaptable and adjustable. If you desire gluten-free, low-carb or both, this recipe can handle it. In the mood for mocha? Have a friend who prefers mint? Not in the mood for chocolate? Look no further...

Chocolate Chip Cookies - Lorna Sass variation

2 ½  cups flour (fine)

1 egg replacer - http://friendsgivingvegan.blogspot.com/2013/11/replacing-eggs.html

½ teaspoon salt

¼ teaspoon baking soda

1 cup medium chopped walnuts

1 cup choc chips

⅔ cup maple syrup

½ cup oil

1 teaspoon vanilla

1 tablespoon water

Mix dry

Mix wet

Combine & bake 350 for 15min

Chocolate cookies

2 ¼ cups flour

½ cup cocoa powder

Spicy chocolate

1 tsp  Ancho Chili powder

¼ tsp - ½ tsp Chipotle powder

¼ tsp Raspberry Chipotle pepper

Low carb

Replace flour with 1/2 and 1/2 blend of almond flour and buckwheat flour.

½ cup powdered sweetener

about ¼ cup water

Almond
Tastes like Almond Spritz pressed cookies. Remove the chocolate chips and vanilla, and add a teaspoon of almond flavoring.