Ebook Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats, by Isa Chandra Moskowitz, Terry Hope Romero
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Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats, by Isa Chandra Moskowitz, Terry Hope Romero
Ebook Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats, by Isa Chandra Moskowitz, Terry Hope Romero
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Don’t run. Don’t hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission—with dairy- and egg-free batches of everyone’s favorite treats.
Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:
· Magical Coconut Cookie Bars
· Chocolate Chip Cream Cheese Brownies
· Peanut Butter Crisscrosses
· NYC Black & Whites
· Key Lime Shortbread Rounds
· Call Me Blondies
· Macadamia Lace Cookies
Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it’s yummy to give in!
- Sales Rank: #27342 in Books
- Brand: Moskowitz, Isa/ Romero, Terry
- Published on: 2009-11-10
- Released on: 2009-11-10
- Original language: English
- Number of items: 1
- Dimensions: 7.00" h x .58" w x 6.50" l, .88 pounds
- Binding: Paperback
- 256 pages
From Publishers Weekly
From the authors of the excellent—and cheeky—Vegan Cupcakes Take Over the World comes this winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike (if those nonvegans are willing to seek out a few specialty ingredients—the authors helpfully provide suggestions and resources—and make the unfortunate substitution of margarine for butter). Without a hint of preachiness, and with plenty of sass, the book delivers veganized versions of traditional cookies such as New York City's black and white cookies, Pepperidge Farm Milanos (called minonos) and lemon bars, about which the authors explain, “For too long we vegans have had our faces pressed against the glass of the dessert case and longing for the sweet tartness of those shimmering lemon bars. Well, you can stop scaring the staff of that bakery.†There are also sophisticated confections like toasted almond cookies with fleur de sel and macadamia lace cookies. While there are cookies that sound suspiciously healthy, such as fruity oaty bars and whole wheat chocolate chip cookies, decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Publishers Weekly, 10/19/09
“[A] winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike…decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats.”
Washington Express, 11/10/09
“Isa Chandra Moskowitz and Terry Hope Romero certainly make dairy-free baking accessible. Most importantly, the duo makes dairy-free baking seem so effortless, with thorough descriptions of all of their ingredients and tips on how and where to find vegan versions of common items.”
New York Times, 12/2/09
“Once I read the introductory pages of this one, I was on board. The authors are not preachy or intolerant of heathens like me who eat and drink everything, which made me feel less defensive and more interested in what they had to say.”
Library Journal, 11/15/09
“The authors…return with another sweet collection of vegan goodies…Recommended for vegan bakers and cookie lovers.”
Bust, December/January 2009/2010
“With their newest collection, classic cookie recipes get…magical treatment…Out just in time for holiday cookie-swap season, this treasure trove also has options for every dietary restriction…ensuring your baking will be the hit of the party no matter where you go.”
regarding the Caramel Pecan Bars, Naples Daily News FL, 12/3/09
“All the taste testers for Vegan Cookies Invade Your Cookie Jar apparently raved about this goody, nutty bar cookie. It’s a treat for the enlightened, for those with dairy allergies—and for the rest of us.”
The Hippo NH, 12/2/09
“The answer to the question ‘What cookies can I make that both grandma and the newly vegan cousin can eat?’ Moskowitz has become the authority on hip, fun, not-scoldy vegan eating…An ideal reference for those dealing with allergies as well as philosophical restrictions.”
Kingman Daily Miner, 11/27/09
“A delicious sequel to Vegan Cupcakes Take over the World and Veganomicon…Recipes which would whet any appetite and still be healthy…When you see the beautiful pictures, you can just about taste them.”
on Macadamia Ginger Crunch Drops and Cranberry Almond Cookies, Providence Journal, 12/9/09
“These are two tasty cookies, and you’ll only know they are vegan because I told you so…Outstanding.”
on Macadamia Ginger Crunch Drops, Washington Post, 2009
“These chewy vegan treats are rich, sweet and subtly spiced.”
Art and Lemons blog, 12/13/2009
“[Will] satisfy any sweet tooth, vegan and omnivore alike…These vegan treats can be whipped up in a matter of minutes and will leave everyone wanting more. They might even steal your heart, really, they’re that good…These simple and well-written recipes will have you baking and laughing at the witty descriptions all at once…These baking superheroes have come through once again with witty cookie descriptions, colorful photos, and festive recipes suited for any occasion, and just in time for the holidays. They make vegan baking simple, flavorful, and hip…The book is a pleasure to read.”
Bar Harbor Times, 12/19/2009
“Moskowitz and Romero are icons in the vegan world…All your favorite cookies are here, alongside many that are about to become your favorites.”
Rockford Register Star, 12/9/2009
“Tempt yourself…Isa and Terry share their best mixing, baking and decorating techniques and tackle age-old cookie conundrums.”
VegNews, January/February 2010
“Takes the beloved, versatile dessert and turns it on its dairy-free head…Culinary powerhouses on their own, when Moskowitz and Romero team up, the results are spot-on and memorable. This cute, compact collection of 100 crowd-pleasing hand-holds hits the spot…[The] ultimate cookie manual…One read through the colorful pages and every kitchen is destined to be a full-blown cookie factory in no time.”
Suite101.com, 12/13/09
“Takes the guesswork out of making vegan cookies. They delve into the science of cookie-making, so their readers don’t have to (thank goodness!). And while there are some healthier offerings among this recipe book’s 200-plus pages, the cookies themselves are universally indulgent and delicious. The recipes, combined with its comprehensive guide to vegan ingredients, substitutions and cookie troubleshooting guide, make Vegan Cookies Invade Your Cookie Jar a five-star cookbook. Perfect for everyone from beginner bakers to seasoned cooks…Nobody will stop to wonder if these recipes are vegan, because they’re just plain good.”
LaVidaLocavore.org, 12/28/09
“The book's great. I love it. The cookies include all of the classics plus innovative varieties like Tahini Lime Cookies and Sweet Wine Biscuits with Sesame. Plus it starts with sections on ingredients and equipment that make clear what you need, why you need it, and when and how you can substitute…You don't need to be a vegan to use the recipes in this book.”
GoDairyFree.org, 1/12/2010
“These recipes are easy to follow and produce tasty treats. Vegan Cookies Invade Your Cookie Jar is a good resource for beginning bakers.”
Feminist Review, 1/21/2010
“A tasty new book…It looks so good I’m tempted to eat it, Cookie Monster-style…This book has a great introductory chapter…The recipes themselves are very clearly explained and illustrated in full color with what I can only call…cookie porn…The cookies were much better than store-bought vegan cookies.”
EDGE Publications, 3/17/10
“We’ve been charmed by vegan author Isa Chandra Moskowitz.” Midwest Book Review, May 2010“Packs in dairy-free cookies and bars that range from adaptations to vegan from traditional recipes to new original cookies…An outstanding, surprisingly simple cookbook for any vegan cookery collection.” The Auburn Citizen, 12/29/10
“Will satisfy almost everyone’s sweet tooth and visions of sugarplums.”
The RetailMeNot Insider, 5/23/11 “Granted, these authors aren’t on restricted diets due to allergies or celiac disease, but their wildly inventive vegan desserts are dairy- and egg-free, and they have a whole section on how to make cookies without wheat.”
BizIndia.net, 11/21/11
“The authors of this book demonstrate their baking creativity in a hundred ways…Get, read and practice with this book to improve or perfect your skills.”
About the Author
Isa Chandra Moskowitz and Terry Hope Romero are America’s most popular vegan chefs, hosts of the Post Punk Kitchen, and authors of several award-winning cookbooks. Romero lives in Queens, New York, and Moskowitz lives in Portland, Oregon.
Most helpful customer reviews
115 of 123 people found the following review helpful.
Coooookie!!!
By Alin
It was worth waiting for, you guys! The authors of Veganomicon and Vegan Cupcakes Take Over the World work their magic on cookies this time around.
First off: it's adorable. The pictures, the colours, the font. Yeah, I like the font! It is such a charming cookbook, I really enjoy flipping through it.
Also, these seasoned pros give very handy tips for baking novices such as myself. Equipment, ingredients, substitutions, troubleshooting, they've covered all the bases before laying out the recipes.
And the recipes themselves! Wow. I've made a few that were previewed this spring, the Magical Coconut Bars and Chocolate Peanut Butter Pillows, so I knew this was the real deal. But.....this just has it all. All-time favorites, regional classics and innovative variations, everything you could possibly want in a cookie. Snickerdoodles, Cheesecake Brownies, Sweet Potato Blondies, I mean really. It's insane.
I picked up the book last night (my bookstore got it early!) and made two recipes from the "wholesome" section: Banana Oatmeal Breakfast Cookies and Applesauce Softies. Utilizing natural sweeteners and whole wheat flour, they were hearty, earthy and healthy. And delicious!
I leave you with this: Vegan Lemon Bars. There, that's all you need to know.
11 of 11 people found the following review helpful.
These cookies can invade my cookie jar any time!
By J B
I have spent a lot of time drooling over the pages and dreaming of the tasty cookies I could make, and I have made (or eaten made by others) roughly 1/4 of the recipes in the book. There are a scant few that I'll never make (i.e. anything that involves coffee flavour), and there have been just a handful I have made that I haven't been thrilled over.
Here is a sum-up of my favourite recipes I’ve tried so far.
Chocolate Chip Cookies - The dough was amazing, but cookie dough generally is. Like a number of other people, my first try didn't work out so well, but after some research on the PPK forums, I learned that reducing the oil to 1/2 cup makes the consistency perfect without having to add more flour. This does indeed work, and this recipe has become my go-to chocolate chip cookie recipe!
Chocolate Fudgy Oatmeal Cookies – Chocolatey, oaty, the zing of dried cherries? Cannot fail. The dough was amazingly good and a really good consistency – I found that letting it sit 10-15 minutes helped it stiffen up a little which helped to drop the cookies a little more easily, but even freshly mixed it was manageable.
Blackstrap Gingersnaps - I had been holding off on trying these because I didn’t have blackstrap molasses. I finally decided to just make them with regular, and these are INTENSE! In a really good way. It’s more of a grown-up gingersnap because the ginger flavour is so strong. But I like them and got a lot of compliments from friends who tried them.
Chocolatey Crinkle Cookies - I waited way, WAY too long to try these. It was largely due to “do I really want to use precious chocolate chips in a recipe like this?” But it was so, SO worth it. These are delectable. Beautiful to look at.
Cowboy/Cowgirl Cookies: THESE ARE SO GOOD.
Citrus Glitters: Tender, tangy, and sweet.
Oatmeal Raisin Cookies - Tender goodness. This was my first time making cookies with an oil rather than a solid fat, so the process was new to me, but the results were Most Tasty. Then again, I just love oatmeal raisin cookies and it’s hard to go wrong with them, I’ve found.
Mexican Chocolate Snickerdoodles - I was squeamish about these, quite honestly. Chocolate and cinnamon is pushing my taste combination limits, but to throw cayenne in there too? Ack. Yet I really, really was curious and wanted to try them, so after I had a much braver friend (in another state) say she made them and loved them, I finally made a batch for our Friday night study group since the meal was to be baked burritos.
I was surprised. They were actually really good. The cinnamon is subtle, and the warmth of the cayenne doesn’t really hit you until afterwards, and it feels warm and glowy.
Magical Cocoanut Cookie Bars – I haven’t made these personally, but have eaten them several times made by a friend. They are super rich and absolutely delightful.
Deluxe Cocoa Brownies: These are DELICIOUS to the max.
Chocolate Chip Mint Leaf Icebox Cookies: These are minty, chocolate-chippy, and use real mint leaves. They are awesome!
Cookie Dough Scoops: I make these a LOT. They are always a huge hit. Extremely addictive.
2 of 2 people found the following review helpful.
3 out of 3 recipes tried failed
By l&jCarty
There is something wrong with 3 out of 3 recipes I tried (numbers 1, 3, and 4 in the book order). The first the chocolate chip cookies must have a misprint and mean 2 1/2 cups flour not 1 1/2 total because when they told you to add one cup flour before the rest they must not have calculated this into the total. They are an oily mess but if you add one cup more flour than the recipe calls for then they turn out great.
Next I tried the Chocolate Fudgy Oatmeal Cookies. There was so much oil and it was a sloppy soup of a mess. I decided to add an entire extra cup of flour and they turned out really good. You're not going to be able to follow the flatten slightly with moistened hands or the back of a moistened measuring cup directions.. They just don't work that way.
Finally I tried Blackstrap Gingersnaps. It says roll into balls. There is no rolling with this mess. It is a soup that just spreads thin on the sheet. I thought what the hell let's bake them anyway and they don't get crunchy like the recipe says they will be. They also seem overly oily. I don't know what is wrong with this recipe.
Three out of three recipes I tried called for canola oil and something is wrong with all three. I don't know what I am doing wrong. I followed the directions exactly as written and failed at each until I made a change with two of them. I don't know if I'll try more from this book or give up.
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