| Ever since I found out marshmallows are made with gelatin from pigs, they have been off the list for me. I cannot believe how well these turned out, and how much they look and taste like a rice krispie treat!
Instead of marshmallows, you boil some maple and brown rice syrup. The latter has a really thick consistency and very sugary taste. Then just stir in margarine (I used my go-to brand, Earth Balance), and vanilla and almond extracts. Coat the rice with it and put in the freezer for two hours to set. That's it! I also threw in some sprinkles for color. They do recommend leaving it in the fridge 8 hours or overnight, if possible.
I took these to work for a party to celebrate a project milestone. Everyone was amazed they didn't have marshmallows in them. Nice job, Terry and Isa!
My only criticism is that once they reach room temperature, they don't hold together very well. Bring some napkins!
Equipment needed: 8x8 pan, rubber spatula |
| I only have one negative about this recipe, so I'll get that out of the way first. These cookies did not bind together well at all. Next time, I'm going to soak the flaxseed before I add it in.
Otherwise, this recipe was a complete homerun. Everyone loved these cookies, and kept saying they couldn't believe they were vegan-which is sweet, sweet music to a vegan baker's ears. They give you the option of using raisins or dried cherries. Cherries are more expensive, but clearly more delicious. |
| Wow! I wasn't sure these would hold together very well, as the only binder was cornstarch, but their consistency was great. Soft and chewy, but not crumbly. The dutched cocoa and the marmalade have a nice sour/sweet chemistry. Super delicious and bonus, they look fancy.
There are only a handful of ingredients, and it's pretty easy to make these. You do have to allow time for the dough to sit in the fridge for an hour (maybe this is the key to how well they bind?)
I got to the baking part and realized I didn't have a cookie cutter. I found the ice cream scoop I use to handle raw dough worked perfectly. I love a good hack!
Equipment needed: two cookie sheets, cookie cutter (or ice cream scoop!), pastry mat, rolling pin |
| These really taste snickerdoodley. Do watch them in the oven. They can overcook very easily, and they don't give off the strong aroma some cookies do when they are nearing done. Plan these before you make them, there is a little prep time involved (you make the dough and let it sit in the fridge a while.) I mention this because I tend to do things last minute.
Oh-and don't be lazy like me. You need to roll the cookie balls in a cinnamon/sugar mixture before you bake them. I used turbo sugar, as that is what I had on hand. It doesn't stick well. Use powdered sugar for this step. |
| These tasted good (ingredients include chocolate chips, toasted pecans and coconut), but they were such a pain to make that I don't know that I'd bother again. The dough was extremely thick and sticky, but somehow also very loose. I hovered over the cookie sheets for at least 20 minutes trying to get the blobs of dissolving dough and mix-ins to hang together long enough to pop them in the oven. Also, the dough was so stiff that it was difficult to fold in and mix the ingredients properly. Some cookies were all chocolate chip.
I thought for sure that after all of that the cookies would be a mess, but somehow in the baking and cooling process they firmed up nicely.
Still, for me they were too much hassle.
**Having said all of that, everyone at work gave them the thumbs up, so I've bumped up the rating. The end result is what matters most.
Equipment needed: cookie sheets, grinder for pecans(if they are whole) and flax seed, bowls
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| The batter tasted a lot sweeter than the cookies, so I initially wasn't happy with these but my co-workers loved them. They are really easy to make, and fairly healthy as cookies with chocolate chips go. The only added sweetener is agave nectar.
(The cookbook said "grain-sweetened vegan chocolate chips, if possible." Oh cookbook, you're hilARious. I'm going to use the ONE brand of vegan chips they have at my grocery store.) |
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