Cookbook Review-Vegan Cookies Invade Your Cookie Jar

A leaning tower of oatmeal raisin cookies (actually, they're oatmeal golden raisin, cranberry, and blueberry cookies) are a good companion for a hot cup of tea.

Last week I reviewed Vegan Cupcakes Take Over the World, which brought a bunch of wonderful cupcakes into my life. Today’s featured book is its fraternal twin, Vegan Cookies Invade Your Cookie Jar, also by Isa Chandra Moskowitz and Terry Hope Romero. Between these two amazing books, I am at serious risk of finding all the weight I’ve lost!

My first test recipe from Vegan Cookies was the NYC Black and White Cookies, which I modified slightly by replacing some of the flour with whole wheat pastry flour. I tend to do this with all baked goods so that I can pretend that they are health foods on at least some level, because wholegrain = wholesome in my feeble mind. The cookies came out perfectly, with the ideal mix of sweet vanilla and rich chocolate icings that mark this regional delicacy.

We have also sampled and can vouch for:

  • Oatmeal raisin cookies
  • Mocha mamas (they are an enigma, tasting like a brownie, but still definitely a cookie)
  • Magical coconut cookie bars
  • Call me blondies
  • Espresso fudge brownies
  • Chocolate chip cream cheese brownies
  • Big fat crispy rice squares

The vegan cookies we’ve tried so far are a little different from the butter & eggs type, but they are excellent in their own right. They tend to be a little cakier and very moist. Using extremely high quality ingredients is very important since the cookies can’t fall back on the traditional draw of real butter, which can cover the sins of cheap flavorings better than oils. The end results, though, sure have served to satisfy my cookie cravings–perhaps a little too well!

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