Cinnamon Sugar Pizzelle Cookies

Ingredients:

3 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
1 cup canned coconut milk
1 tablespoon ground flax seed + 2 1/2 tablespoons water
2 teaspoons vanilla extract
1 cup soy milk
1/2 cup vegan butter, melted
1/2 cup brown or coconut palm sugar
1 cup powdered sugar

Directions:

In a medium bowl, mix the flour, sugar, baking powder, salt and cinnamon. In a large bowl, combine the coconut milk, flax seed/water, vanilla, soy milk, butter and brown sugar. Slowly add the dry ingredients to the wet and mix to combine. The batter should resemble pancake batter—add more soy milk if needed.

Heat your pizzelle maker and when it is ready, add one tablespoon of batter for each cookie. Most makers these days are non stick, but if yours is not, be sure to spray with oil before adding the batter. Cook for about 45 seconds before removing—the cookies should be a medium brown.

Place the cookies on a baking rack to cool and then dust with powdered sugar.

Notes:

It is hard to find vegan pizzelle recipes. These bring back memories of my childhood.

Scotcheroos

Ingredients:

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 1/2 cups puffed/crisp rice cereal
6 ounces chocolate morsels
6 ounces butterscotch morsels (King David has a vegan brand. If you can't find this, you can use 12 ounces total chocolate morsels)

Directions:

Cook sugar and light corn syrup in a 4 quart saucepan over medium heat until boiling. Remove from heat and stir in peanut butter. Mix in puffed rice cereal. Press mixture into a buttered 9 x 13 inch pan. Let harden. Melt chocolate and butterscotch morsels in a double boiler. Pour over top of the puffed rice mixture. Cut and serve.

Notes:

My brother and I loved this recipe when we were kids. I wanted to make some vegan rice crispy treats and thought of this recipe. Everyone loves it! Credit to my mom.

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Coconut Macaroons

Ingredients:

½ cup aquafaba (this is the liquid that is in a can of beans—I used garbanzo)
½ teaspoon vanilla extract
2 ½ cups unsweetened shredded coconut
¾ cup sugar
Pinch of salt

Directions:

Preheat oven to 325 degrees. With an electric hand mixer on medium, whip the aquafaba until white and foamy, about 2 minutes. Add vanilla extract and stir. Stir in coconut, sugar and salt. Use a tablespoon to measure a mound of cookie dough and squeeze gently to hold the mixture together. Place the mounds on a parchment paper-lined baking sheet. Bake until golden, 15-20 minutes.

Notes:

My husband loves coconut macaroons and missed them once he went vegan. I could tell when he bit into his first cookie that this recipe was exactly what he was looking for. The dough will feel a little crumbly when you are forming the mounds, but it will hold together well when baked.

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Ambrosia

Ingredients:

4 ounces vegan cream cheese
1/2 cup canned crushed pineapple, strained
1/4 cup vegan sour cream
1 cup canned sliced peaches, strained
1/2 cup canned fruit cocktail, strained
1/4 cup canned mandarin oranges, strained
1/4 cup unsweetened coconut milk
maraschino cherries

Directions:

In a large mixing bowl, whip the cream cheese, pineapple and sour cream until smooth. Mix in remaining ingredients.

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