Healthy Vegan Cookies
I made your Orange Spice cookies today but used a little bit of cloves instead of anise because I didn’t have any and it cost $6 in my town to buy some. Even with the substitution of cloves the comments from my family were awesome, they loved them. I will find anise and try it. My son in law tried the cookies and he is a trained chef and said wow! and told me i could have substituted fennel for the anise. Anyway, Heather, every recipe I have tried has been a hit and I have tried many. I love your tips and your heart for health and a healthy environment. Good work!!!
– Debbie, Keremeos, BC
So far, I tried the chocolate brownie cookie and it’s probably the best cookie I’ve ever had. I loved it and so did my family. I haven’t had a chance to try the others but I plan to make every single one so I will be happy to give you feedback when I do! And if I have questions, I’ll be sure to ask. I appreciate the work that you do.
– Joya, Adairville, Ky
I tried the following cookie recipes: basic cookies, chocolate brownie, lemon almond and oatmeal cookies. They were all very flavorful! I made them for Christmas presents and everyone enjoyed receiving them as gifts. I found the recipes to be easy to follow, very tasty, ingredients easy to find (had most of them) and I would definitely make them all again.
– Kim, Dade City, Florida
First of all, I love the healthy vegan cookies recipes, and I feel way lucky I got them for such a great deal. It’s refreshing how simple but informative the book is. I’m finding the white sugar substitutions the most helpful so far. Just last week I made the orange spice cookies with maple syrup instead of unrefined cane sugar using your substitution chart. The batter turned out more to be too moist to form into balls to flatten out, but after spooning the batter onto a cookie sheet and baking them, I was impressed by the wonderful taste and non-crumbly texture, especially after using brown rice flour, which in other recipes the cookies always crumble apart on me. I also made the gingerbread, which turned out perfectly, and I’m looking forward to making the pumpkin spice cookies, since they use olive oil, which leads me to a few questions I have. I feel like your approach strikes an excellent balance between the very limited diet I used to eat and between my dislike for a ‘general’ vegan or vegetarian diet where I used to eat meat substitutes, dairy substitutes, margarine, and other overly processed foods that didn’t make me feel any healthier than when I was trying out an average US American diet. I’m thankful you’re so accessible to your customers, and I enjoy the ‘grassroots’ feel your healthy vegan cooking show possesses. Thank you for your time and I look forward to purchasing more of your wonderful products and supporting your exceptional work!
– Theo, Seattle, Washington
I recently downloaded your “Healthy Vegan Cookies” e-book and videos. WOW! These cookies are the BEST I’ve ever had, vegan or non-vegan. What I don’t like about cookies in general is that I can’t eat a lot of them because they are full of fat and they make me feel heavy and weighed down. These cookies eliminate that problem since they are wholesome, low fat, and full of nutrition! And not to mention: Absolutely scrumptious! I first made the basic cookie recipe and added organic, vegan chocolate chips for chocolate chip cookies. I shared them at a potluck, and nobody could tell they were vegan! I made the apple walnut cookies as a gift for my advisers at school and shared them with my friends. Everyone absolutely loved them, even my friend who lives on fast food. The apple walnut cookies, like you mentioned in your video, had such positive feedback from non-vegans that I actually had to make a second batch to keep up with the demand! (I added organic dried cranberries to the second batch instead of raisins and they came out great). I also made the chocolate brownie cookies. These are my personal favorite! I love the chocolate flavor (I used cocoa) and I actually added some cayenne (inspired by mexican hot chocolate) to add a bit of a kick to the cookies. Again, everyone loved these and I need to stop myself from finishing them all. My boss is calling me the “cookie monster” since I seem to always have cookies and keep eating them. I can’t help it, I’ve finished my final exams for this semester and all I want to do is keep baking! Thanks for these great vegan recipes. My friends are asking to have a baking party so I can teach them (especially the apple-walnut, such a hit!). And don’t worry, I’ve written down your website on my christmas cards so they can check out the website for themselves, and hopefully be inspired to make more vegan recipes! Again, THANK YOU! These are the best cookies ever and I can’t wait to make there rest of the recipes!
– Arielle, New Brunswick, New Jersey
I’ve been having a blast making all these soups. The Mexican Black Bean soup was an instant success with all my friends. The Root Vegetables soup helped me get through a terrible flu. Healthy & de-lish! I have just a few left to make. It was worth every penny spent. Now I just wish you had some recipes for cakes and other baked goods other than cookies, since I’ve already had much success with the cookie book too. Thanks again for your wonderful work!
– Theo, Seattle, Washington
Your breakfast techniques have been immensely useful. I have always enjoyed oatmeal for breakfast but it has always been rather plain. Now I add flax seed, pumpkin seed and soak overnight. I warm it up in the morning and a little maple syrup and I am very satisfied. All your suggestions. Last week i made the cinnamon-raisin rice pudding and made quinoa as well. I would never have thought of these ingredients for breakfast. All great. Yes, and last Sunday i made the vegan french toast recipe,so good. I can only say a big thank you.
I loved the french toast!! It was like having a healthier and easier banana bread, which I love. Next time I may add some nuts. No maple syrup needed. I also liked the berry topping, as it also kept the waffles warm while adding great flavor. I also have been trying all kinds of vegan smoothies. It definitely makes it where I don’t feel so weighed down and have more pep in my step, but it does not last long. I tried adding nuts like you suggested while discussing other subjects and they helped a little. I found a recipe on the web that adds protein powder (brown rice, hemp seed, yellow pea and maca), but due to the expensive products I have not tried it yet. I will try adding new flavor and making my own.
-Rebecca, Seminole, FL.
Your breakfast recipes are simple, refreshing and fast to prepare (a must for us early risers) who must be out the door for meetings.
– Beverley (Firefly)
We have tried the pancakes and my daughter and I really enjoyed them. I love the millet and my husband enjoyed it as well. Keep doing your great videos, they’re a great quality unlike many others on youtube. I enjoy your close ups as well. Thanks for helping make the world a healthier place.
– Sharon, Toulon, Il
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