Better Un-Butter Brownies
Super Fabulous Vegan Chocolate Chip Cookies
Banana Date Cookies
Christmas Fruitcake Cookies
Pecan Spice Cookies
Carrot Cookies
Pumpkin Pie Bars
Ginger Snaps
Energy Bars


Better Un-Butter Brownies

Dry:
1/2 cup whole wheat flour
1/3 cup cocoa or carob
1 tsp baking powder
1/4 tsp salt
Wet:
1 Tbsp EnerG egg replacer with 4 Tbsp water
1/2 cup pureed prunes or plums (one 4 oz. jar of unsweetened baby food
prunes or
plums)
2/3 cup brown, unrefined sugar
1 tsp vanilla

In one bowl mix egg replacer with water, and add the other liquid
ingredients. In another bowl mix the dry ingredients well and then add to
the liquid. Mix only until evenly blended. Over- mixing will cause the
brownies to be flat (and chewy). Bake in a non-stick pan at 350 F. for 20-
25 minutes or until edges look dry and start to pull away from the pan.
Can also be microwaved at high for 6 minutes. 8 servings, Healing Heart
Hint: Use non-stick pans or spray a regular pan with one second's worth of
Pam (or other non-stick sprays) These sprays contain a form of fat, so use
sparingly. Instead of trying to coat the pan with spray, use a small
amount in the center and then spread it with a folded paper towel. Do not
use oil to 'grease' a pan; even a little oil adds extra fat that is not
required. Dr. Pinckney

Super Fabulous Vegan Chocolate Chip Cookies

2 cups + 4 Tbsp white flour (sifted)
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar (up to 1 cup if you like 'em sweeter)
1/2 cup brown sugar, firmly packed
1/2 cup apple sauce (this is a replacer for two eggs, works wonderfully)
1 tsp vanilla extract
1 cup margarine (make sure to get non-dairy margarine)
2 cups chocolate chips (again make sure to get a non-dairy variety)

preheat oven to 375 F. Sift all the dry ingredients together except the
chocolate chips, they come last. Then mix the dry and wet ingredients
together thoroughly. Finally mix in the chocolate chips. Then scoop out
little balls of the dough onto a greased (with some margarine) cookie
sheet and cook for 10 to 12 minutes. You can also use Egg Replacers if you
don't have apple sauce.


Banana Date Cookies

3 bananas
1 cup chopped dates
1/2 cup chopped walnuts
1/3 cup oil
1/2 tsp salt
1 tsp vanilla
2 cup rolled oats

Mash bananas, leaving some pieces. Add chopped dates and oil. Beat with a
fork. Add remaining ingredients. Mix lightly. Let stand a few minutes for
oatmeal to absorb moisture. Drop from spoon on ungreased cookie sheet.
Bake in 400* oven for 25 minutes or until nicely browned. Loosen with
spatula and let cool on cookie sheet. Yields: 24 cookies. Source:
tagnet.org


Christmas Fruitcake Cookies
36 servings

1/2 cup Vegetable oil
1/2 cup Brown sugar
1 Egg replacer mixed with 1 Tbsp water
1 1/4 cup Whole wheat flour
1/2 tsp Baking powder
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground allspice
1/4 cup soy Milk
1/2 cup Chopped walnuts
1/2 cup Raisins
1/2 cup Snipped dried apricots
1/2 cup Chopped dates

Cream together the oil and sugar. Add the egg replacer mix. Then blend
in the
remaining ingredients. Drop by spoonfuls onto a lightly oiled baking
sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and
store in a tightly closed container.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman
Shared but not tested by Elizabeth Rodier


Pecan Spice Cookies
12 servings

1/4 cup Oil, natural
1/2 cup Maple syrup; or other liquid-sweetener
1/4 cup Brown date sugar;barley malt -powder or other natural -powdered or
granulated -sweetener
3/4 cup Flour, whole wheat; or kamut -spelt or millet flour
1/2 cup Flour, unbleached white; or
Tapioca flour
3/4 cup Pecans; chopped up to 1 cup
1/2 cup Raisins;currants or chopped -dates
1 tsp Anise seeds
1/2 tsp Cinnamon; up to 1 tsp
1/8 tsp Sea salt --OPTIONAL--
Dashes of nutmeg,ginger &
Cloves
1/4 cup Coconut,unsweetened;shredded-up to 1/2 cup

Preheat the oven to 400F. Mix the oil and sweeteners together well. In a
separate bowl, mix the remaining ingredients, then slowly stir them into
the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto
lightly oiled cookie sheets, about 2"-3" apart. Bake for 9-12 minutes,
until lightly browned but still soft. Cool on wire racks. The cookies will
get crispy as they cool. MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by
Jeanne Marie Martin posted by Anne MacLellan


Simply Delicious Carrot Cookies
Serving Size : 2

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup walnuts -- chopped
1/2 cup raisins
1 cup grated carrots
1/2 cup pure maple syrup
1/2 cup oil (light olive or canola)
1/2 teaspoon vanilla

Preheat oven to 375 degrees. In a large bowl, combine flour, baking
powder, salt and oats. Add nuts, raisins and carrots and stir. In a
large measuring cup, whisk together the maple syrup, oil and vanilla
until well-combined. Stir wet mixture into dry mixture. Drop batter
by rounded teaspoon onto greased cookie sheet and gently flatten to
1/2" thick or so. Bake until golden brown, 9 to 11 minutes. Cool 3
minutes on cookie sheet, then transfer to wire rack or counter to cool
completely. Makes approximately 2 dozen.



Pumpkin Pie Bars

4 ounces silken tofu
1/2 mashed banana
1 cup applesauce
1 cup white sugar
2 cups unsweetened pumpkin
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp. baking soda
1 Tbsp cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice

Preheat oven to 375 degrees. Grease a 8x12x1 inch pan. Blend tofu and
banana in blender. In a large bowl, mix tofu/banana, applesauce, pumpkin,
and sugar. Blend in flour, baking powder, baking soda, and spices. Spread
mixture in pan. Bake for 25 minutes, then cool in a refrigerator for five
hours (to set tofu). Texture like pumpkin pie.



Ginger Snaps

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
5 tablespoon fresh ginger, grated

Preheat oven to 350 F. In a large bowl, stir together the flour, baking
powder, baking soda, and salt. Add the maple syrup, molasses, oil, and
ginger. Stir together gently until ''just mixed." Scoop spoon-sized
portions onto a lightly oiled cookie sheet and bake for 12-15 minutes.

Makes 6 large or 12 small cookies
Source: How it all Vegan!


Fat Free Granola Bars

3 cup Quick-cooking oats
1 tsp. Cinnamon
1/4 tsp. Cloves
3/4 cup Chopped dates
3/4 cup Dried apricots, chopped
1 cup Apple butter
1 Tbsp. Sugar

Preheat oven to 350 degrees F. Mix the oat, cinnamon, and cloves in a
large bowl. Add dates and apricots, stir in apple butter. Mix until
ingredients are well blended and oats are moistened with apple butter.
Spread mixture in 8 x 13" non-stick pan. Pat it down to make an even
bottom layer. Sprinkle sugar over surface. Bake for 2 min. Immediately cut
into 2" squares, do not remove from pan. Allow to cool, go over cuts with
knife again, and serve. They're even better on the second day.

Servings: 24 Calories: 92 Total Fat: 1 Fiber: 2 Energy Bars


Fat Free Granola Bars

1/2 cup light corn syrup
4 egg whites
2 tablespoons honey or molasses
2 teaspoons vanilla
1 cup brown sugar
1/4 cup granulated sugar
3 cups oat bran
2 cups rolled oats
1 cup all purpose flour
2 1/2 cups Rice Krispies
1 teaspoon cinnamon
1/2 cup raisins (optional)

Preheat oven to 350F. In large bowl, mix corn syrup, egg whites, honey and
vanilla with the sugars, gradually blend in dry ingredients in order
listed. Spread mixture to about 1 inch depth in two 9 X 13 inch baking
pans sprayed with Baker's Joy. Bake 20 minutes (or microwave for 9 minutes
on medium setting) Allow to set for at least 30 minutes before cutting
into bars. Bars will firm up as they cool, so be sure not to overbake.


Energy Bars

2/3 cup honey
2/3 cup frozen apple juice concentrate
2 tablespoons lemon juice
1 cup dried cherries, chopped
1 cup dried apples, chopped
1 cup raisins
1 cup dried apricots, chopped
1 cup rolled oats
1 cup crispy rice cereal
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cream or tartar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
2 teaspoons lemon peel, finely grated
6 egg whites, lightly beaten

Preheat oven to 350 degrees. In a two quart glass bowl, combine honey,
apple juice concentrate and lemon juice. Microwave on high for two
minutes, stirring after one minute. Add dried fruits. Stir to mix.
Microwave on high for four minutes, stirring every minute. Cool for five
minutes. In a large bowl, combine rolled oats, cereal flour, baking soda,
cream of tartar, cinnamon, nutmeg and cloves. Stir in fruit mixture,
vanilla, lemon peel and egg whites; mix until well blended. Spread batter
into a 9 x 13 ovenproof glass baking dish and bake at 350 degrees for 25
minutes or until nicely browned. Cool on a wire rack for 20 minutes. Cut
into 32 bars.

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