Sugar Cookies No Eggs

Preheat oven 350 degrees.
Spray cookie sheets with non-stick oil spray or line with parchment paper.

Ingredients
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread

cream the Earth Balance and sugar together until light and fluffy.
Add baking powder to mixture and beat till incorporated
Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
Add vanilla or your favorite organic flavored extract.
slowly add flour until blended... do not over process.
Refrigerate
The Basic Vegan Sugar Cookie Dough needs to be refrigerated.
Roll the dough in the bowl into a large log shape and wrap with parchment paper.

Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.

This log can also be frozen for use at another time.

Oven Cookies
The Basic Sugar Cookie Circles Cut from Refrigerated Log.

Chocolate-Chocolate Chip Cookies (No Eggs)

Ingredients:

Yield:

4 4

4 Dozen

Servings Size

• dozen

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup canola oil (we did butter and canola oil)
• 1 1/2 cups sugar
• 4 teaspoons ground flax seeds (we don't always include these and they turn out fine)
• 1/2 cup soy milk or milk
• 1 tablespoon vanilla extract
• 3/4 cup semisweet chocolate chips

Directions:

1. Preaheat the oven to 350.
2. In a large bowl, sift together flour, baking cocoa, baking soda, and salt.
3. In a separate bowl, mix oil and sugar. Add ground flaxseeds, soy milk and vanilla extracts. Mix well.
4. Fold in the flour mixture in batches until a stiff dough forms or use your mixer
   
5. Add chocolate chips and/or walnuts to finished dough.
6. Roll the cookies into 1" balls and flatten into disks about 1.5" in diameter
   
7. Place on parchment-lined cookie sheets about 1" apart -- they don't spread out very much. If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or butter. I just use butter and it comes out fine.
8. Bake for 10 minutes.
9. Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.

Read more: http://baking.food.com/recipe/chocolate-chocolate-chip-cookies-vegan-290569#ixzz1DEIJyCgE

Cake Mix Cookies

1 pkg. cake mix
1/3 C. oil
2 eggs

Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs. Stir by hand until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4 inch thickness.

Bake for 6-8 minutes or until edges are light golden brown. Cool 1 minute, remove form cookie sheets.

High Altitude(above 3500 feet): add 1/2 C. flour to dry cake mix. Bake as directed.

Old Fashioned Soft Sugar Cookies (So Soft!!!)

Sift together in large bowl:
3 ¼ C. flour
1 tsp. baking soda
½ tsp. salt
Set aside…

Mix:
½ C. soft butter
1 C. sugar
1 egg
1 tsp. vanilla or nutmeg

Beat at medium speed for 2 min.

Add:
½ C. thick sour cream
sifted flour mixture

Preheat oven to 355-400 degrees

Beat at low speed until well blended ( 1 ½ min). Roll out lightly on floured board to ¼ inch thickness. Cut and sprinkle with sugar.

Put on prepared cookie sheet. Dot a raisin in the middle and bake about 12 minutes.


cooks.com

Chocolate Chip Oatmeal Cookies (Erin)

Pre-heat oven to 375
Bake 8-10 min

Cream Together:
1 C. brown sugar (packed)
1 C. white sugar
1 C. butter (room temp. softened)

Add:
2 eggs
2 tsp. vanilla

Mix in:
2 C. flour (1/2 whole wheat or all)
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

After mixer has blended in the majority of flour, keep mixer on and add:
2 1/2 C. oats
Optional: 1/2 C. coconut and decrease oats

When mostly blended add:
1 bag chocolate chips

Tips:
-after the chocolate chips are added, keep mixing and add a little more flour at a time until the dough pulls from the side. A combination of the right amount of flour and slightly chilled dough keeps the cookies from going completely flat when baked!

-depending on size of cookie bake just until they start getting a little golden brown on top. I like to under bake because they firm up after cooling and I prefer on the soft side, especially if you freeze some of the cookies. You will probably think they are not done, but if you want them perfect, take them out anyway and let cool!

Matt's Award Winning (and Very Tasty) Rolo Oreo Cookies

Rolo Oreo Cookies
Ingredients:
One box of devils food cake mix
Two eggs
½ cup of (your choice: melted butter, oil, or Crisco)
About 3 packs of rolos
Some normal, granulated white sugar
Instructions:
Mix the cake mix, eggs, and butter/oil/Crisco until well mixed.
Wrap a rolo completely in the “cookie dough”
Roll this ball in a small bowl of granulated sugar
Put it onto an ungreased cookie sheet
Bake for 9-10 minutes at 325.
Some notes:
When the cookies come out, they will be very soft. Let them cool a bit before moving them off the cookie sheet (about 10 minutes or so).
When you wrap the rolo, make sure it is completely covered. When the cookies bake they spread out a lot and carmel can leak – a very sticky affair.
I usually make a double batch – and I usually mix the choice of butter/oil/Crisco, e.g. I use ½ cup of butter and ½ cup of oil, or ½ cup of oil and ½ cup of Crisco, etc.

Icing – (typical cream cheese icing recipe)
Ingredients:
1 box (or 1 lb. bag) of confectioners sugar
¼ cup of melted butter
1 standard box (I forget how big they are) of cream cheese - softened
1 tsp. vanilla
Instructions:
Put them in a bowl and mix well (I recommend using an electric mixer for this one). The full block of cream cheese makes it a little too cream-cheesy for me, so I only do about 2/3-rds of the block, but that’s personal preference.

Another note:
If you let the cookies sit and harden for a couple hours and warm up the icing a little (stick it in the oven on warm for a little bit), spreading it on the cookies is much, much easier.

Karen's Snicker Doodle Cookies

Snicker Doodle Ingredients
1 c. Butter
1-1/2 c. Sugar
2 Eggs
2-3/4 c. Flour
2. tsp. Cream of Tarter
1 tsp. Baking Soda
1/4 tsp. Salt

Roll them in 2 Tbsp. Cinnamon 2 Tbsp. Sugar.
Bake at 400 Degrees for 8-10 min.
Makes approx. 4 dozen small cookies.

Pumpkin Chocolate Chip Cookies

INGREDIENTS

• 1 c. canned pumpkin
• 1 c. white sugar
• 1/2 c. vegetable oil
• 1 egg
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 2 tp. ground cinnamon
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. milk
• 1 tsp. vanilla extract
• 2 c. semisweet chocolate chips
• 1/2 c. chopped walnuts (optional)

DIRECTIONS

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

allrecipes.com

Oatmeal Chocolate Chip Cookies

Pre-heat oven to 350
Bake 8-9 min

Cream Together:
1 C. brown sugar
1 C. white sugar
1 C. shortening(butter flavor)
2 eggs
1 1/2 tsp. vanilla

Mix in:
2 C. flour
2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. salt
1 C. oatmeal
1 pkg. chocolate chips

Karen Smith