Vegan Sugar Cookies

Makes 60 cookies if using 2” cookie cutters

 Ingredients:

·         1 ½ cups powdered sugar

·         1 cup Earth Balance vegan butter, softened

·         ¼ cup vanilla soymilk

·         1 teaspoon vanilla

·         1 teaspoon almond extract (I used IMITATION almond extract)

·         2 ½ cups all-purpose flour

·         2 tablespoons cornstarch

·         1 teaspoon baking soda

·         1 teaspoon cream of tartar

In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla, and 1/2 teaspoon almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.

Heat oven to 375° F. Line a cookie sheet with parchment paper. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.

Frost cookies with your favorite vegan frosting.

Vegan Cinnamon Donut Muffins

Makes around 16-18 muffins

Muffin Ingredients:

·         3/4 cup Earth Balance vegan butter

·         1 cup sugar

·         3 teaspoons Ener-G egg replacer mixed with 4 tablespoons water

·         3 cups all-purpose flour

·         3 teaspoons baking powder

·         1/4 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground nutmeg

·         1 cup soymilk

·         1/4 cup vegan buttermilk (mix ¼ tablespoon vinegar with ¼ c soymilk, let sit for 5 minutes)

Topping Ingredients

·         1/2-3/4 cup coconut oil, melted (or you can use margarine)

·         1 cup vegan sugar

·         1 tablespoon ground cinnamon

Using a mixer, cream the butter and sugar.  Add egg Ener-G replacer.  Add remaining ingredients and mix until you have a smooth batter.  Spray a muffin pan and fill each cup 3/4 full.  Bake in preheated 350 degree, checking for doneness at around 20 minutes.  Remove when done and let cool.

For the topping, you will need two bowls for dipping.  Melt the coconut oil in one bowl and mix the cinnamon and sugar in the other bowl.  Dip each muffin in oil and then in cinnamon mixture.

Low-Fat Vegan Pumpkin Scones

Makes 8 

Scone Ingredients:

•          2 cups flour (I ended up using a good deal more than this in order to make the mix into a dough vs the batter it originally turned out to be)
•          1/3 cup brown sugar
•          1/2 teaspoon kosher salt
•        2 teaspoons baking powder
•          3/4 cup soy milk (or your favorite non-dairy milk) 
•          2 teaspoons lemon juice
•          1/2 cup pumpkin pie filling

Topping Ingredients:

•  1 cup powdered sugar
•  1 tablespoon cinnamon
•  Spray oil (I used Trader Joe’s coconut oil spray)

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. 

In a large bowl mix together the flour, sugar, salt and baking powder. 

In a smaller bowl mix the soy milk with the lemon juice. Let sit for a couple of minutes to thicken. Stir in the pumpkin pie mix. 

Add the wet mixture to the dry mixture and stir to combine. Dump the mixture out onto a floured countertop and knead 2-3 times and pat into a circle. Cut into eight wedges.

Place the wedges on the parchment paper and bake for 12-15 minutes or until the bottoms are just slightly browned. Once done let them cool completely on a cooling rack.

Once cool, spray the top of each scone with oil and then dip in the powdered sugar mixture.