Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats

I bought this tiny little cute book for a cookie baking blitz last November. It's joined us for two years of Vegan baking. Will it join me for a third? Uh Yeah! Great pictures and some great recipes. I think I've made ten or so of them. So here is the list of favorites.... The Peanut Butter Chocolate Pillows are worth the price of the book if you are a peanut butter chocolate fan. My pillows looked like little hats when finished so I'd recommend parchment paper or more chilling time. But the taste? Sweet mercy. She calls for black cocoa which is the stuff that makes oreos dark, but I used the regular stuff and they were fab. I'm a cheapskate so I don't buy a lot of non-dairy flavored chips like peanut butter and butterscotch etc and my hubby loves those chocolate cookies with peanut butter chips so I have yet to have made them since going vegan. Now I don't have to, the Peanut Butter Chocolate Pillows scratch that itch. The second recipe that makes the the book a must keep forever...Caramel Pecan Bars. Warning. If you have a sweet tooth, you will be tempted to eat the whole pan. A-m-a-z-i-n-g. We also tried the following which involved mixed opinions but were solid none the less: Mocha Mamas which were nice, tasty little cookies. Starry Fudge Shortbreads were kinda meh in my opinion and a lot of work, but one girl who joined us both years is still waxing eloquently about how much she loved them. The have classic Christmas recipes, too. The Roll Out Sugar Cookies and the Gingerbreads were both great, and turned out well. The ladies know their biscotti, we didn't make a recipe from this book but the ones in Veganomicon were outstanding. So the biscotti recipes are on my radar. The cookies we haven't tried in Vegan Cookies Invade Your Cookie Jar: Roasted Almond Cookies with Fleur De Sel, Rocky Roads, Peanut Apple Pretzel Drops, Citrus Glitters, Macadamia Ginger Crunch Drops...and the list goes on. It's a keeper. For sure.

I purchased this book about 2 years ago shortly after I went vegan. I have only made 3 recipes out of this book. My daughter & I decided to try a recipe once a month, start at the beginning & work our way through. Well, the first recipe is for chocolate chip cookies (pg 35) ... and we continue to make a batch every month! They are so good! I've even add shredded coconut & once used a bit of coconut flour when I ran out of all purpose flour. They always come out great! I made my second recipe, caramel pecan bars (pg 111) for Thanksgiving & they were a hit. I really miss pecan pie & thought these would be a good substitute & they are & I don't think they're a sweet as pecan pie. All the "non" vegans loved them. Then last week I made the roll-and-cut sugar cookies (pg 222). I made them the night before since they needed to chill & then because I was running late (meeting grand kids @ Christmas parade)I just rolled them into balls by hand & baked. They were good & not too sweet so they'd be great w/ frosting & decorations. I will be trying these again & rolling them out & using cookie cutters. Yes, I would recommend this book & I have. I have a few other cookbooks by this author & all are very good. I also check out her web site from time to time when I'm wanting a new idea for dinner or something for a pot luck that everyone will eat & not complain about it being vegan! One last thing I really like about the recipes in this cookie/bars cookbook is that the recipes use cornstarch, flax seed or tapioca flour instead of egg sub/replacer. I've used tapioca flour instead of egg replacer in some of my old, favorite recipes with good results. Very Happy with this purchase.

Still rocks! On to update this after eating the "Lazy Samoas" we baked for the holidays this year. AWESOME!!! Son is now ten and we have tapped into this many times over the past year. Also their cupcake book is awesome. His teacher asked that I send the vegan chocolate cupcakes in for a holiday party because the class devoured them at his birthday. These ladies know vegan cooking! This cookbook rocks!!! ... Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule I bought this for my nine year-old son for Christmas, but gifted it to him early so that we could bake some holiday cookies together. He has multiple food allergies and this amazing cookbook has given him deliciousness that he has never experienced up to now!!! I've certainly made him some cookies over the years, but generally by making substitutions in recipes that call for dairy and eggs, so the texture is not always quite right and our brownies have generally been disastrous. The brownies in here call for tofu, and he can't have soy... but I'm wondering if we could pull it off with banana or avocado instead. I wasn't even aware that vegan chocolate chips are out there on the market. In addition to the recipes, there is an introductory section that discusses ingredients, substitutions, tools for cookie success. There is a plethora of recipes AND useful information! Hmmm... We'll still have to do some subbing or skip some recipes altogether because of nut allergies (I don't know if sunflower seeds or pumpkin seeds would cut it in place of nuts in lots of the cookies?), but can't wait to make over 30 of the recipes that we've tagged as safe or easily substitutable! We've already made the peanut butter chocolate pillows, though we made them with sunflower nut butter instead, and they were SCRUMPTIOUS! This evening he picked out the mocha mamas. Again I subbed instant coffee for the coffee extract, but they are KILLER! Had to limit his cookie intake, though, so he won't be awake all night. I can't wait until he unwraps his cupcake cookbook by the same authors on Christmas day!!! Next time I send goodies in to school, I think his classmates will really dig them! THANK YOU LADIES! Your cookbook ROCKS! Signed, One Happy Mama!

I got this book in October 2010, a couple of months ago. I have made 6 different recipes so far and two of them I have made more than once. For the most part, the cookies came out looking and tasting great with a perfect texture. I shared the results with my office and people were shocked that "they have no eggs?!!??" My favorites so far are the chocolate crinkle cookies and the chocolate peanut butter pillow cookies. (I used almond butter.) Even the pillow cookies came out looking just like the picture, which means to me something about "truth in advertising". In other words, the authors really made their own cookies and took pictures of the results. I've made both of these cookies twice, so the first great results were not flukes. The book size/dimensions are ideal for a cookie cookbook. The paper size is nice and small, but the text is not. The color photographs that exist are wonderful. HOWEVER, I do wish that all the recipes had color photographs. Beware that they do not. Also, there were a couple of places where I had wished for a photograph of an intermediate step. The only photographs in the book are of the finished product. While the instructions are clearly written, there were a couple of places where I would get to a recipe and think, "Why didn't they order the ingredients a more logical way?" "Why didn't they think to say such and such? It would have made the recipe easier to make". In a world where you can get so many recipes off the internet for free, to ask people to pay for a cookbook should be to provide excellence. That said, I do believe the book deserves the 5 stars I gave it. None of the drawbacks are very serious. All of the positives are significant. I keep flipping through the pages and wanting to try everything right away. I have confidence that the results will be good, and that after the cooking, I will get to enjoy a fabulous cookie, cruelty-free.

This book is full of tried and true classics like chocolate chip cookies, chocolate crackles, shortbread, brownies, magic cookie bars, and etc. It also contains some out of the ordinary recipes like spiced sweet potato blondies, sweet wine biscuits with sesame, and green tea walnut biscotti. Overall the recipes are not healthy as they call for lots of sugar and chocolate. This is a cookie book. It is not meant to be healthy, it is meant to be delicious. It's not entirely sinful, there are a few "wholesome" recipes too. This book is not for the strict vegan trying to eliminate sugar, chocolate and white flour. It is a book for vegans who crave a "real" sweet treat once in a while. So far I have tried two recipes, the brownies and the cowboy cookies. Both were excellent, however, the cowboy cookies are my favorite. You honestly cannot tell they are vegan. The combination of toasted pecans, coconut, and chocolate is amazing.There is also an option to make them with cranberries, white chocolate, and walnuts-I bet that would be great. I have served both of the recipes to non-vegans and they were a big hit. I look forward to trying more of the recipes in the book, however my husband and I have greatly reduced the amount of sugar in our diet, so I am only baking every once in a while. So it will take me a while to make it through the book. As I try new recipes I will update my review. Happy Baking. :-)

This is a great cookie book with a wide variety of flavors/types of cookie. I have enjoyed the recipes I've made; if I waited until I'd made them all to review I'd never leave one! (I count 81 recipes; must be 100 including all the variations. I have made 9 or so.) I have made: Chocolate chip Chocolatey crinkle Snickerdoodles Mocha mamas (once with AP flour and once with their Gluten Frida mix) Mexican hot chocolate snickerdoodles (once with AP flour and once with their Gluten Frida mix) Hazelnut fudge dreamies Key lime shortbread rounds Gingerbread cutout cookies (There may be a couple more I'm forgetting...) Positives: The flavors and textures have all worked pretty well for me. The Gluten Frida mix is wonderful, I use it in all kinds of things. I use it in all the Vegan Cupcakes Take Over the World cupcakes with no problems. I prefer to sub sorghum flour for some of the quinoa flour to reduce the "grassy" smell. As mentioned in the book the GF versions of cookies will not spread like the wheat flour ones, but overall I have had huge success with this mix. I did have a few trays of cookies come out a bit dry, so watch your baking time and temperature even more carefully when doing gluten free. Recipes: I usually reduce the heat in the Mexican hot chocolate snickerdoodles because I am a wimp, but everyone else I've fed them to loves them, and said I could even go spicier. I'll guess I'll have to make separate "wimp" batches for myself! I thought the mocha mamas could use a touch more coffee flavor, but they are very tasty, and soft yet with a good bite to them. I thought the snickerdoodles were perfect! I hate "snickerdoodle" recipes that are just regular sugar or "butter" cookies with cinnamon. A proper snickerdoodle has a different texture. As soon as I saw cream of tartar in the recipe I had hope they'd come out right! It has a crisp, chewy outside, which gives way to a soft almost creamy inside, coated with crunchy sugar & cinnamon on the outside. (I saw another review mention it so I just have to say - spices do not belong mixed into snickerdoodle dough! no no no no!) These are the real deal. The key lime shortbread rounds had a nice shortbread texture and were deliciously tangy. I made the gingerbread cutouts for the holidays and they were well received. They are a little crispier than the gingerbread cookies I grew up making, but very tasty and as a bonus the dough is easier to work with. I could write a book about how good the hazelnut fudge dreamies are. If you are looking for a Fancy Cookie to knock some socks off, this is your buddy. The only downside to them is they are kind of a lot of work, versus throwing a dozen cupcakes in the oven. They are well worth it though! --Rather than scooping dough as suggested, I like to form the dough into a log and chill it, then slice and bake. It's faster (other than the chilling time, which you can do something else during anyway) and also easier for me to get 1) evenly sized cookies to make pairs for sandwiching, and 2) thinner cookies so you don't get too-much-hazelnut-not-enough-fudge. --That fudge filling is amazing. There's a recipe note that you can make truffles out of any extra - sometime skip the cookies and just make truffles for the yum of it! --This recipe also makes perfect Macadamia Nut White Chocolate Fudge Dreamies! Substitute ground macadamia nuts for the hazelnuts, and vegan white chocolate for the chocolate. Do not add all the liquid to make a white chocolate fudge filling, though; the first time I got more of a glaze than a filling, but they were still delicious! If I come up with a perfect white chocolate fudge adaptation I'll post a comment. Negatives: I do find some of the cookies to be oily, even after baking and cooling. Now I always under-measure the oil and am trying to make notes in the book for what measurements I like better as far as oil goes. The chocolate chip cookies are the main offender here. They are tasty. They just aren't... perfect. These are better than other recipes that I have had come out very crunchy, they just don't have that perfect balance of chewy, crisp edges, not TOO soft. The flavor is good I'm just looking for a very particular texture. They do make great ice cream sandwiches with some homemade vegan ice cream! ....The hazelnut fudge dreamies are so good I can't seem to get around to trying any more recipes now, but I don't know that that counts as a "negative"! I'll probably stick with veganizing my old recipes for chocolate chip, oatmeal, & PB cookies (childhood favorites, most subject to extremely picky personal preference!) but for new flavor combinations, finicky textured cookies that are trickier to veganize, and cookie types I never baked much in the past (shortbreads, biscotti, etc.), this book can't be beat!

I love this book. Just have to get that up front so readers are not forced to search for the bias. Having said that I have made 10 different kinds of cookies and bars from this book so far, and am just warming up. Part of the addiction is that the recipes are easy and the results have been so tasty and popular that I feel like a great baker. And so I continue to feed the neighborhood and office, one batch at a time. Some highlights: the Mexican Hot Chocolate Snickerdoodles are good - spicy, fudgy, sugary - just yum! The chocolate chip cookies are staples in my house. The carrot raisin spice chewies are yummy and feel like healthy snacking. The chocolate fudgy oatmeal cookies have been consumed for breakfast, as they go well with coffee and contain oatmeal - what could be simpler? The pumpkin chocolate brownies were festive and tasty. The call me blondies and the lemon bars. . . . like finding old friends. The blackstrap gingersnap cookies and chocolate crinkles and hazelnut linzertorte thumbprints are perfect with tea. . . . I cannot remember the last time I have made more recipes from a cookbook and there are stickie notes on many more pages for recipes to try. I may have bought this book because I am a vegan baker, but this is a wonderful opportunity to bake delicious treats without dairy and eggs. You have to try these recipes!

I'm an experienced baker, but vegan novice who loves her sweet baked goods. I was looking for a cookbook that applied vegan technique to quality recipes and this is it! I've baked three cookies from the book so far (Banana Oatmeal Breakfast Cookies, Kitchen Sink Chocolate Biscotti and For the Love of Fruitcake Bars) and each one tasted mildly sweet, fresh and absolutely delicious. Can't wait to stock my pantry and try loads more. The introductory section on "Cookie Science" with needed ingredients, substitutions, tools for success and troubleshooting is so helpful, and the recipe directions are super clear, if sometimes detailed (some of the cookies have more steps than others, but from the pictures, produce very sophisticated results). I started with bar and drop cookies as they're easier, but will quickly graduate to the vegan Samoas and NYC Black and White Cookies! Every type and mood of cookie is represented, and the recipes can take modification (I reduced the oil from 1/2 c. to 1/3 c. in two recipes, for instance) without much change in quality, which is the sign of a great base recipe. If you're a sweet-loving vegan, or just trying to reduce consumption of egg and dairy, I highly recommend this cookbook.

I love this book, it is great for people who want to bake vegan cookies. These recipes are easy and delicious. Love this cookbook. I recommend this product.

Este libro, al igual que el resto de los de su autora, es uno de mis preferidos en lo que se refiere a postres veganos. Las recetas son fáciles de realizar, sin ingredientes demasiado dificiles de encontrar y bien explicadas. Sus consejos también son muy buenos para ayudarnos en la realización de nuestros postres. Además sin errores de impresión. Un 10/10

Eins vorweg: Ich lebe nicht vegan, habe mir dieses Backbuch aber gekauft, da ich mich für veganes Backen interessiere. Im Allgemeinen wird veganem Backwerk ja nachgesagt, dass es trocken ist und „gesund“ schmeckt – Vegan Cookies Invade Your Cookie Jar zeigt aber, dass es auch anders geht. AUFBAU, AUSSEHEN UND HANDLICHKEIT: Der Aufbau des Buches ist praktisch, da vor den Rezepten eine Anleitung für perfekte Kekse zu finden ist. Hier findet man Beschreibungen von notwendigem Keksbackzubehör bis hin zu einer Problemlösungsseite, bei der man nachschauen kann, wenn man etwas falsch gemacht hat. Außerdem ist ein Kapitel dabei, wie man verschiedenen Zutaten durch andere ersetzen kann – sehr praktisch für BackanfängerInnen! Das Buch ist eher klein und kommt mit vielen farbigen Abbildungen daher, sodass man sich gleich vorstellen kann, wie das Endergebnis ungefähr ausschauen sollte. Schön ist, dass die Kekse handgemacht aussehen – sie sind nicht perfekt, aber so ist man nicht frustriert, wenn das eigene Gebackene nicht so hübsch ist wie auf den Fotos. Das Buch lässt sich leicht öffnen, bleibt aber nicht gut offen liegen. Wenn man das Buch außerdem so oft benutzt wie ich, dann werden die Seiten schnell lose. Problematisch wird das Buch etwas bei den Mengen, da alles in Cups, Tablespoons und Teaspoons angegeben ist. Da ich ein Cup-Set aus Amerika besitze, ist es für mich kein allzu großes Hindernis, die Rezepte nachzubacken, Menschen ohne ein solches werden wohl etwas im Internet recherchieren müssen, um alles mit Hilfe diverser Seiten umzurechnen. SPRACHE: Das Kochbuch ist in Englisch verfasst. Das sollte nicht abschrecken, denn die Rezepte sind leicht verständlich, und wenn man erst ein paar neue Vokabel intus hat, geht das Backen ganz von alleine. Besonders lustig sind die Rezeptbeschreibungen, denn sie sind sehr humorvoll, und wenn man etwas besser Englisch kann, dann lohnt es sich, das ganze Buch genau durchzulesen. Die beiden Autorinnen haben wirklich jede Menge Humor! AUSPROBIERTE REZEPTE: Toll fand ich, dass wirklich für jeden Geschmack etwas dabei ist. Vom klassischen amerikanischen Cookie bis zu abgedrehten Kreationen findet sich wirklich vieles. Schön ist, dass kein künstlicher Ei-Ersatz verwendet wird. Viele Zutaten lassen sich auch substituieren. Chocolate Chip Cookies: Wurden bei mir recht fettig, aber nachdem ich sie eine Zeitlang auf Küchenpapier gelegt hatte, ging es. Cowboy Cookies: Sehr leckere Chocolate Chip Cookies mit Nüssen, die sehr gehaltvoll sind. Banana Everything Cookies: Schön knusprig und bananig. Rocky Roads: Einer meiner Favoriten, da die perfekten Chocolate Chip Cookies. Peanut Butter Crisscrossers: Etwas trocken. Peanut Butter Agave Cookies: Eher auf der „gesünderen“ Seite. Call me Blondies: Sehr saftige Minikuchenstücke. Spiced Sweet Potato Blondies: Hier kann man Süßkartoffeln einmal anders genießen, sehr saftig! Deluxe Cocoa Brownies: Stellen sogar normale Brownies in den Schatten. Peanut Butter Chocolate Pillows: Alleine für dieses Rezept sollte man sich das Buch anschaffen. Grenzgenial! Lazy Samoas: Die waren ganz gut, aber die Glasur ist recht schnell geschmolzen, was das Essen schwierig machte. MEINUNGEN DER TESTESSER UND TESTESSERINNEN: Niemand der Nicht-Veganer bemerkte, dass die Cookies ohne Tierprodukte auskamen. Sie wurden allesamt gelobt und gerne gegessen, besonders die Peanut Butter Pillows, die Brownies und die Rocky Roads waren der Hit auf allen Parties, Geburtstagsfeiern und Bake Sales. Ich würde das Buch wieder kaufen und empfehle es auch allen backbegeisterten Veganern und Nichtveganern weiter.

Le due autrici sono fantastiche, il libro è uno spasso di per sé. Le ricette ovviamente lo sono altrettanto: adattamenti vegani ai biscotti più celebri dei ricettari del mondo. Ottimo acquisto.

After the success I had with Vegan Cupcakes Take Over the World, I decided to get the other two baking books by this amazing vegan baking duo. Like the cupcake book, this one also contains useful information on ingredients, utensils, and metric conversion charts, as well as advise for troubleshooting problems and substituting ingredients. This book has cookies of all types - drop cookies, bar cookies, sliced and rolled, fancy and also wholesome. I have tried several recipes from each section, and making vegan cookies has never been so easy or with such great results before. Even if you stick to just a few of the simplest choices in this book, you will be well rewarded. If you want to bake vegan cookies that are as good (or even better) than the regular varieties, get this book.