- Paperback: 256 pages
- Publisher: Da Capo Lifelong Books; Original edition (November 10, 2009)
- Language: English
- ISBN-10: 160094048X
- ISBN-13: 978-1600940484
- Product Dimensions: 6.5 x 0.5 x 7 inches
- Shipping Weight: 14.9 ounces (View shipping rates and policies)
- Average Customer Review: 256 customer reviews
- Amazon Best Sellers Rank: #32,425 in Books (See Top 100 in Books)
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Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats Paperback – November 10, 2009
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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, â€œFor 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.â€ 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.
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."
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."
"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."
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."
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."
"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."
"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."
"The recipes in Vegan Cookies Invade Your Cookie Jar are delicious enough for vegans and non-vegans alike. With clear and easy instructions, and a dash of humor, the authors encourage even the most novice bakers. There are more than 100 recipes including afternoon must-haves such as gingersnaps and chocolate crinkle cookies, as well as vegan versions of holiday standards like gingerbread people and sugar cookie cut outs."
"[A] classic."―Portland Press Herald
"Throughout the book, Isa and Terry share their best mixing, baking and decorating techniques and tackle age-old cookies conundrums."
"Marks an important milestone for veganism in that it proved to the mainstream that vegan food can be awesome."―Katie Higgins in VegNews
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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.
Chocolate Chip Cookies: duh
Chocolate Fudgy Oatmeal Cookies: So moist, don't skip the almond extract and cherries!
City Girl Snickerdoodles: Just like momma made
Sell Your Soul Pumpkin Cookies: Which is exactly what I would do for a batch of these
Banana Everything Cookies: OMG, I am B-A-N-Anas for these
Peanut Butter Crisscrosses: Another one just like momma used to make
Carmel Pecan Bars: A bar does not get more perfect than this, I make these for the holidays every year and every year my non-vegan family members gobble them up and claim that there is no way they are vegan.
Lemon Bars: They are lemon bars, I don't need to sell them.
Roll-and-Cut Sugar Cookies: They don't get more classic than this one.
Gingerbread Cut-Out Cookies: So perfectly dense and moist.
No-Bake Pecan Chocolates: If you a problem with saying no to sweets, you need to stay away from these.
Overall, if you want a go-to vegan cookie cookbook (say that 10 times fast), then this is your book. It's perfection and whenever I NEED a cookie, I know I can find satisfaction in this book. I want for no other cookie recipes at this point.
It's a cute book filled with awesome photos, yummy recipes, and helpful tips. Isa and Terry did a fantastic job. We pull this book off the shelf whenever our sweet tooth starts whispering. We even get requests from non-vegans for these spectacular cookies. The chocolate chip cookie recipe is the only one we use. We tried others and they just didn't compare. Our other favorites are: the cowboy cookies, the blackstrap gingersnaps, 21st century carob chip cookies, peanut butter chocolate pillows, and the gingerbread biscotti.
Pros: Easy recipes with good instructions, cute designs, sweet photos, and satisfies the sweet tooth every time.
Bonus points: There is a chapter for wholesome cookies - if you're looking for healthier recipes, they've got you covered!