Recipe by mazzz91
Vegan cookies from Veganomicon by Isa Chandra Moskowitz
Top Review by magpie diner
I was just thinking of posting this because I've fallen in love with these cookies - and found it already posted here. This is not my normal choice for a cookie, but I went out and bought some anise extract...and I'm so glad I did. The dough is quite oily, 2/3 a cup is quite a bit....but I didn't mess with it (yet). It's very easy dough to work with and I like to press them with the bottom of a glass dipped in water as the author describes in another cookie recipe. I made the pieces of fig quite a bit smaller so as to not scare off the little people in the house. I can't say they were a big hit with them, more of an adult cookie and that's just fine with me. :) Try em!
- 1⁄4 cup soymilk
- 2 teaspoons ground flax seeds
- 1 1⁄4 cups demarera sugar
- 2⁄3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 teaspoon anise extract
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup finely chopped almonds
- 12 dried black figs (cut in half)
Directions See How It's Made
- Preheat oven to 350. Grease two baking sheets.
- Beat flaxseed vigorously with soy milk until frothy.
- Add sugar and oil and beat until emulsified.
- Mix in vanilla and anise extracts.
- Add 1 cup of flour, baking powder, and salt. Mix well.
- Add remaining flour. fold in almonds.
- Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
- Gently but firmly smush half a fig cut-side down into center of each cookie.
- Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
- remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.