---begin-tinykitchen---
Title: Pine Nut Anise Cookies

3 C all purpose flour
1/4 t salt
1 1/2 t baking powder
1 T anise seeds
1 C pine nuts, toasted
3/4 C plus 2 tablespoons maple syrup
1/2 C canola oil
1/4 C water
2 T anise extract
1 t vanilla extract

Preheat the oven to 350° F. Line baking sheets with parchment paper.

In a large bowl, combine the flour, salt, baking powder, anise seeds, and pine nuts. In a small bowl, stir together the maple syrup, oil, water, anise extract, and vanilla extract.

Pour the wet mixture into the dry mixture and stir until just combined. Form a ball with 2 tablespoons of dough and place on the cookie sheet. Press with your hand to a thickness of about 1/3 inch. Bake for 20-30 minutes or until the cookies are golden brown.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Baklava

1 C water
1 C granulated sugar
1 t vanilla extract
1/2 C agave nectar
3 C nuts (walnuts, pistachios, almonds, or pecans)
1 t cinnamon
1 T granulated sugar
1 pkg. phyllo dough (16 oz.)
3/4 C margarine, melted

Preheat the oven to 350° F. Grease the bottom and sides of a 9x13 inch baking dish.

In a small saucepan, heat the water and one cup sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava.

Pulse the nuts in a food processor until they're a coarse meal. You don't want fine crumps. Add the cinnamon and 1 tablespoon sugar and mix to combine. Set aside.

Unroll the phyllo dough from the package. Trim the stack of phyllo into 9x13 inch sheets, so that they will fit comfortably in your prepared pan. Keep the sheets that you're not working with covered with some waxed paper and a damp cloth. Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with someof the margarine. Spread a thin layer of the cinnamon/nut mixture, and add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets, until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet.

Using a very sharp serrated knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now, because you won't be able to cut the baklava once it's baked without crushing the pastry.

Bake for 45-50 minutes, until the baklava is golden. remove from the oven and immediately pour or spoon the completely cooled sauce over it. Cool uncovered for at least 3 hours or overnight before serving.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Peanut Butter Chocolate Bars

2 C rice krispies, crushed
1 1/2 C peanut butter
2 C confectioners' sugar
1/2 C plus 2 tablespoons margarine, melted
1 t vanilla extract
1/2 C chocolate chips

Generously grease a 9x13 inch baking pan.

In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the margarine, and vanilla. Press the mixture into the prepared baking pan.

In a small saucepan, melt together the chocolate chips and the remaining 2 tablespoons of margarine, stirring constantly. Remove from the heat.

Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1-2 hours to set.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Brownies

1 1/2 C granulated sugar
3/4 C unsweetened applesauce
2 T water
2 t ground flaxseed
1/2 C water
2 t vanilla extract
1 1/3 C all purpose flour
3/4 C unsweetened cocoa powder
3/4 t baking powder
1/4 t salt
1 C chocolate chips
1 C pecans or walnuts, coarsely chopped

Preheat oven to 350°F. With canola oil, grease an 8x8 inch baking pan.

In medium-size bowl, stir together the sugar, applesauce, and 2 tablespoons water.

In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture along with the vanilla and stir to combine.

In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts. Add to the applesauce mixture, and stir just to combine.

Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like more cake-like brownies. Remove from the oven and let cool before cutting.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Peanut Butter Cookies

1 3/4 C all purpose flour
3/4 t baking soda
3/4 t salt
1 1/2 t Ener-G egg replaer
2 T water
1 1/4 C light brown sugar
3/4 C peanut butter
1/2 C margarine
3 T vegan milk
1 T vanilla extract

Preheat the oven to 375° F. Line cookie sheets with parchment paper.

In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, margarine, vegan milk, and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat until just blended. Add the flour mixture and blend again.

Drop by rounded tablespoonfuls 2 inches apart on the cookie sheet. Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10-12 minutes, or until set and just beginning to brown. Do not overbake.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Russian Tea Cakes

1 C margarine
1/4 C granulated sugar
2 t vanilla extract
2 C all purpose flour
2 C raw pecans, finely chopped
2 C confectioners' sugar, sifted

Preheat the oven to 300° F. Line 3 cookie sheets with parchment paper

Cream the margarine, granulated sugar, and vanilla until light and fluffy, 1-2 minutes. Add the flour and mix until thoroughly combined. Add the chopped nuts and mix until well blended, about 30 seconds.

Measure out generously rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1 inch apart on the cookie sheet. Bake until they just begin to turn golden, about 30 minutes.

Roll the cookies in confectioners' sugar while they are still warm. Serve when cooled.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Chip Cookies III

4 1/2 t Ener-G egg replacer
6 T water
1 C margarine, softened
3/4 C granulated sugar
3/4 C light brown sugar
2 t vanilla extract
2 1/4 C all purpose flour
1 t baking soda
1 t salt
1 C chocolate chips
1 C walnuts, chopped

Preheat the oven to 375° F. Grease cookie sheets.

In a food processor or blender, whip the egg replacer and water together until it's thick and creamy.

In a large bowl, cream the margarine, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine.

In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. Stir in the chips and nuts.

Bake for 8-10 minutes or until golden brown.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Almond Anise Biscotti (with variations)

1/3 C almond milk
2 T ground flaxseeds
3/4 C sugar
1/2 C canola oil
1/2 t vanilla extract
1/2 t almond extract
1 2/3 C all purpose flour or whole wheat pastry flour
2 T arrowroot powder
2 t baking powder
2 t aniseeds
1/2 t salt
1 C whole raw almonds

Preheat the oven to 350° F. Lightly grease a large cookie sheet.

In a large bowl, whisk together the almond milk and flaxseeds for about 30 seconds. Add the sugar, oil, and extracts, and mix until smooth. Sift in the flour, arrowroot, baking powder, aniseeds, and salt.

Just as a firm dough starts to form, knead in the almonds.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3-4 inches wide. Bake for 28 minutes until lightly puffed; the top may also be slightly crackled.

Remove from the oven and allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375° F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into 1/2 inch thick slices.

Set the slices on the cookie sheet on their cut sides and bake for 12-15 minutes. Cool and store in an airtight container.

VARIATIONS:

Orange Chocolate Chip: substitute orange juice for the almond milk, omit the aniseed and almond extract, and increase the vanilla extract to 1 tsp. Omit the almonds and add 2 Tbsp of packed, grated orange zest and 1/2 cup chocolate chips.

Cranberry Pistachio: Omit the aniseeds and almonds. Add 1/2 cup each dried cranberries and shelled pistachios.

Hazelnut: Omit the almonds and use hazelnuts.

From Veganomicon
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---begin-tinykitchen---
Title: Chocolate Chip Cookies II

2 C all purpose flour
1/2 t baking soda
1/2 t salt
1 C light brown sugar
1/4 C maple syrup
1/2 C corn oil
0 - egg replacer for 2 eggs
1 t vanilla extract
1 1/2 C chocolate chips
1/2 C chopped walnuts

Preheat the oven to 350° F. Lightly oil two baking sheets.

In a medium-size bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, combine the brown sugar, maple syrup, corn oil, egg replacer, and vanilla, mixing until blended. Add half of the dry ingredients and mix until just combined. add the remaining dry ingredients and mix until just combined. Fold in the chocolate chips and nuts. Drop the dough by the spoonfull onto the baking sheets, about 2 inches apart.

Bake until golden brown, 15-18 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Orange Almond Biscotti

1/3 C margarine, softened
2/3 C sugar
0 - egg replacer for 2 eggs
1 t vanilla extract
2 C all purpose flour
1 1/2 t baking powder
1 1/2 t grated orange zest
1/2 C slivered almonds

Preheat the oven to 350° F.

In a large bowl, cream the soy margarine and sugar until light and fluffy. Blend in the egg replacer and vanilla. Mix in the flour and baking powder. Stir in the orange zest and almonds. Chill for 10 minutes.

Divide the chilled dough in half and roll each half out into a slab about 2 inches thick. Place the slabs on lightly oiled baking sheets and flatten slightly. Bake until golden brown and a toothpick inserted in the center comes out clean 25-30 minutes. Remove from the oven and reduce the oven temperature to 275° F.

Let the slabs cool for 10 minutes, then cut each slab into 1/2 inch thick slices. Place the sliced biscotti on their sides on an ungreased baking sheet and bake until crisp and dry, 8-10 minutes. Let cool completely before storing in an airtight container.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Almond Biscotti

3/4 C whole wheat flour
3/4 C all purpose flour
1/2 T baking powder
1/4 t salt
3/4 C sugar
6 T sweetened applesauce
1 1/2 T canola oil
1/2 t vanilla extract
1/2 t almond extract
3/4 C slivered almonds

Preheat the oven to 350° F. Line a baking wheet with parchment and set aside.

In a large bowl, mix together the flours, baking powder, and salt until thoroughly combined.

In a medium bowl, whisk together the sugar, applesauce, oil, and extracts. Add the sugar mixture and almonds to the flour mixture, stirring to combine. Finsh mixing with your hands until thoroughly combined.

With floured hands, shape the dough into a sheet and bake on the center rack for 25 minutes or until firm to the touch. Remove and let cool for 15 minutes. Decrease the oven temperature to 300° F.

Using a sharp knife, carefully cut the cooled sheet into 1/2 inch wide slices. Remove the foil and place the slices, cut-side down, on the baking sheet. Bake about 7-10 minutes, or until the bottoms are just golden. Turn the slices over and bake 5-8 minutes more.

Using a spatula, transfer to a wire rack and let cool completely.

From Vegan Italiano
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---begin-tinykitchen---
Title: Chocolate Hazelnut Biscotti

1/3 C almond milk
2 T ground flaxseeds
3/4 C sugar
1/2 C canola oil
1/2 t vanilla extract
1/2 t almond extract
1 T instant espresso
1 1/2 C all purpose flour or whole wheat pastry flour
1/3 C unsweetened cocoa powder
2 T arrowroot powder
2 t baking powder
1/2 t salt
1 C whole raw hazelnuts

Preheat the oven to 350° F. Lightly grease a large cookie sheet.

In a large bowl, whisk together the almond milk and flaxseeds. add the sugar, oil, extracts, and espresso, and stir until smooth. Sift in the flour, cocoa powder, arrowroot, baking powder, and salt. Just as the dough comes together, knead in the hazelnuts. Dough will seem quite gluey and wet.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3-4 inches wide. Bake for 28 minutes until lightly puffed; the top may also be slightly crackled.

Remove from the oven and allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375° F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into 1/2 inch thick slices.

Set the slices on the cookie sheet on their cut sides and bake for 12-15 minutes. Cool and store in an airtight container.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Raspberry Cookies

1/2 C raspberry preserves
1 C sugar
1/3 C canola oil
1 t vanilla extract
1 t almond extract
1/2 C unsweetened cocoa powder
1 1/2 C all purpose flour
3/4 t baking woda
1/4 t salt

Preheat the oven to 350° F. Lightly grease cookie sheets.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.

In a separate mixing bowl, sift together the other ingredients. Mix the dry and wet ingredients. If necessary, knead by hand to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them into 2 1/2 inch rounds. Bake for 10 minutes.

Remove from the oven and cool on racks.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Pistachio Rose Water Cookies

1 1/4 C sugar
1/2 C canola oil
3 T rice milk
1 T rose water
2 t vanilla extract
1 T fresh lime juice
1 t grated lime zest
1/4 C cornstarch
1 3/4 C all purpose flour
1 t baking powder
1/2 t salt
1/4 t ground cardamom
1/2 C shelled pistachios, coarsely chopped

Preheat the oven to 350° F. Lightly grease two cookie sheets.

In mixing bowl, whisk together the sugar, oil, rice milk, rose water, vanilla, lime juice, and zest. Add the cornstarch and whisk until dissolved.

Add the flour, baking powder, salt, and cardamom. Mix well.

Roll the dough into balls a bit smaller than a walnut and dip the tops into the chopped pistachios.

Place the cookies nut side up about 2 inches apart on the baking sheets. Bake for 13 minutes. They will be soft but will firm up as they cool.

Remove from the oven and let cool on racks.

From Veganomicon
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