Strandberg - Fantastic Vegan Cookies: 60 Plant-Based Treats for Any Occasion

60 Plant-Based Treats for Any Occasion

Tiina Strandberg, Creator of My Berry Forest

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This book is dedicated to you, my friend, a cookie lover and hopefully an enthusiastic cookie baker too. It is also dedicated to my family: my three little ones, calm husband, loving parents and the best sister and her family. This book is made possible because of your love and support.

Welcome, dear cookie lovers and bakers, to the world of Fantastic Vegan Cookies!

This baking book with 60 delicious vegan cookie recipes is made for you. I believe theres a cookie monster inside us all, just waiting for a chance to grab a cookie or two. Now is your chance to start baking the most wonderful, fantastic vegan cookies to make your cookie monster happy.

I have a cookie for you in this book for all occasions and cookie cravings, from the traditional indulgent chocolate flavors and fruity and berry-filled jam cookies to scrumptious cookie bars featuring both twists on classics and new, exciting flavors. I am delighted to share a variety of my favorite cookie recipes and amazing Nordic flavors in this book too.

I have also included a good selection of wholesome snack cookies for you, featuring cookies with nuts, seeds, dates and berries and even a few savory cookies to enjoy as part of your snack platter or vegan cheese board. The last chapter of the book is full of easy-to-make no-bake treats with both healthier versions of classic treats and totally decadent gooey caramel treats covered in chocolate.

Fantastic vegan cookies come in all shapes, sizes and colors, but they have more in common than their deliciousness: They are all rustic and cozy. With this book I want to show you how easy and fun vegan cookie baking isno fancy techniques, ingredients or decorations are required. The results are supposed to look homemade!

I am proud to say Im a self-taught vegan baker and my treats will always look homemade. My style is rustic and it has been ever since I started baking cookies as an enthusiastic eleven-year-old. I have been baking cookies for many years now, thousands of cookies, but it wasnt until I started baking vegan cookies seven years ago that I really began to love cookie baking again. I felt the same enthusiasm and joy I experienced when I was younger, when everything was new.

It is with this enthusiasm that I created the most mouthwatering vegan cookies for you. I hope you will enjoy them as much as I do and I hope you will want to bake them again and again to keep your cookie monster happy.

This selection of my absolute favorite cookie recipes is carefully crafted for you. It is a combination of our family-favorite cookies, classic treats from the Nordics with a twist and whimsical and delicious flavor combinations. Berries, chocolates and my favorite spices, cardamom and cinnamon, are all featured in this first chapter.

To begin the chapter I present to you my favorite flavors of all time: blueberries and cardamom. These flavors are united in a cookie that looks like a cute little blueberry pie ().

You will also get a taste of my , which are a classic in my house with a clever cashew cream and coconut oil mixture that creates the unique texture and flavor of the cookie.

And who would ever guess the creative ingredients in an indulgent ? I snuck in some white beans and cashew butter for a yummy fudgy texture.

We also eat rainbows! A colorful batch of will surely make anyone happy.

The last recipes in this chapter take you on a little journey to my childhood. I am honored to share with you some Nordic classics: my ).

The recipe for these Blueberry Pie Cookies is inspired by my berry forestour nearby forest is filled with wild blueberries in the summer. These cookies taste like the traditional blueberry pie my mom bakes: a buttery crust with a hint of cardamom. Ground green cardamom together with blueberries is a magical combination, and these cookies are solid proof of it. With this cookie recipe I welcome you to my berry forest, a cozy and beautiful place where you can take a moment to relax: Take a deep breath and then take a big bite of these mini pie cookies.

Yield: 14 cookies

1 cup (125 g) all-purpose flour

cup (30 g) rolled oats

cup (50 g) light brown sugar

tsp ground cardamom

tsp baking powder

tsp baking soda

tsp salt

3 tbsp (45 ml) maple syrup

cup (70 g) coconut oil, room temperature and scoopable

cup + 1 tbsp (75 g) almond butter

cup (70 g) wild blueberries or blueberries (fresh or frozen)

Preheat the oven to 375F (190C). Line a baking sheet with parchment paper.

In a bowl, whisk together the flour, rolled oats, light brown sugar, cardamom, baking powder, baking soda and salt. Add the maple syrup, coconut oil and almond butter, and knead everything into a cookie dough with your hands. The cookie dough should be solid, but it can feel a bit crumbly at this point.

Scoop about 1 tablespoons (22 g) of the cookie dough and flatten the cookies on the parchment paper so that they are 2 inches (6 cm) in diameter. If the cookie dough feels too dry and crumbly, use wet or oiled hands to flatten the cookies.

Roughly divide the blueberries for each cookie and press them gently into the middle of each cookie. If you are using large blueberries instead of smaller wild blueberries, you can cut them in half before placing them on the cookie.

Bake the cookies for 8 to 10 minutes, or until the cookies turn golden brown.

Let the cookies cool for 15 minutes on the baking sheet before moving them onto a cooling rack. Enjoy the cookies either slightly warm when they are still soft or the next day when they are crunchier.

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. The cookies will harden in the refrigerator due to the coconut oil, so let the cookies sit at room temperature for 15 to 30 minutes before eating to allow the flavors to settle.

Tip: I recommend using wild blueberries, which are also called bilberries, in these cookies, but blueberries work well too, although they have a less intense blueberry flavor.