From the authors of Vegan Cupcakes Take Over the World comes another cheeky collection of vegan cookie recipes meant to appeal to vegans and nonvegans alike.
When Moskowitz and Romero’s Vegan Cupcakes Take Over the World hit shelves back in 2006, it was totally a big deal. Because with their irresistible recipes, the daring culinary duo proved that vegan cupcakes aren’t just passable substitutes for the “real thing” but actually taste better. Yes, better. In looking for ways to veganize dessert, they stumbled upon new ingredients and techniques that turn out moister, more satisfying baked goods. And with their newest collection, classic cookie recipes get the same magical treatment.Eager to try out their clever use of ground flax seeds instead of eggs to hold together a dense drop cookie, I gave the recipe for “Peanut Apple Pretzel Drops” a whirl-with fantastic results, especially considering how easy these were to make. Loaded with dried apple chunks, peanut halves, and pretzel pieces, this sweet ‘n’ salty combo was devoured by the omnivorous BUST office quicker than you can say “coffee break.” But not all the recipes call for unfamiliar substitutions. The “Peanut Butter Chocolate Pillows” are possibly the most delicious things I have ever made, and the only ingredient they require that may not already be in a standard pantry is soy milk.Coming out just in time for holiday cookie-swap season, this treasure trove also has options for every dietary restriction, whether it’s gluten-free or agave-sweetened, ensuring your baking will be the hit of the party no matter where you go. Unless, of course, you’re going someplace where the people don’t like cookies. In which case, I would highly advise staying home.