Vegan Cookies by Vegan Delights™

Recipes Using Vegan Delights' Cookies:

Vegan Chocolate Mint Cookie Freeze

6 vegan chocolate mint cookies
1 cup non-dairy milk
1/4 cup unrefined sugar

Crumble all six of the vegan chocolate mint cookies into a blender, add the milk and sugar, blend thoroughly until creamy. Pour into a small container, tightly cover and freeze at least 8 hours.

Makes 2 cups

Vegan Lemon Cookie Freeze

6 vegan lemon cookies
1 cup non-dairy milk
1/4 cup unrefined sugar

Crumble all six vegan lemon cookies into the blender, add the milk and sugar, blend thoroughly. Pour into a small container, tightly cover and freeze at least 8 hours.

Makes 2 cups

Vegan Chocolate Chip Cookie Freeze

6 vegan chocolate chip cookies
1 cup chocolate or plain non-dairy milk
1/4 cup unrefined sugar

Crumble into a blender 4 of the vegan chocolate chip cookies. Add the non-dairy milk and sugar then blend thoroughly until creamy. Finely chop the remaining 2 cookies and stir into the blended mixture. Pour into a small container, tightly cover and freeze at least 8 hours.

Makes 2 cups

Baked Apples with Vegan Oatmeal Cookie Topping

2 pounds granny smith apples or any baking apples (4 medium apples)
1/4 cup raisins
2 TBSP. maple syrup
1 TBSP. lemon juice
10 vegan oatmeal cookies
1/2 cup apple or pineapple juice

Preheat the oven to 350°. Oil a pie plate or 8x8 dish.

In a large bowl mix together the raisins, maple syrup and lemon juice.  Peel and very thinly slice the apples.  After each apple is sliced, add it to the bowl and stir with the wet ingredients.  Once all the apples are added to the bowl, mix well and pour into the oiled baking dish.  Crumble the vegan oatmeal cookies over the apples and distribute evenly.  Slowly drizzle the juice over the cookie topping. Bake for 40 minutes.

Note:  For apple pie, just place your favorite crust recipe in the bottom of the pie plate.

Serves 4-6

French Toast

1/2 pound tofu
4 vegan lemon cookies, crumbled
1/3 cup non-dairy milk
2 TBSP. unrefined olive oil
1 TBSP. vanilla extract
1 tsp. lecithin oil
1 tsp. cinnamon
1/4 tsp. salt
4 slices whole grain or sprouted bread

Blend all of the ingredients (except bread) until smooth and creamy, add extra milk if necessary. Place slices of bread in a 9x13 pan.  Spread the blended mixture on the bread, turn and spread the remaining mixture on the other side of the bread. Set in the refrigerator overnight. In the morning, preheat oven to 400° and oil a cookie sheet.  Place the bread on the oiled cookie sheet and bake for 10 minutes on each side. Serve with maple syrup.

Serves 2