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Isa Chandra Moskowitz

Terry Hope Romero

Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats Paperback – Illustrated, November 10, 2009

by Isa Chandra Moskowitz (Author), Terry Hope Romero (Author)

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Don't run. Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.

Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie Bars

Chocolate Chip Cream Cheese Brownies
Peanut Butter Crisscrosses
NYC Black & Whites
Key Lime Shortbread Rounds
Call Me Blondies
Macadamia Lace Cookies

Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!

Print length

256 pages
Language

English
Publisher

Da Capo Lifelong Books
Publication date

November 10, 2009
Dimensions

6.55 x 0.65 x 6.95 inches
ISBN-10

160094048X
ISBN-13

978-1600940484
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Editorial Reviews

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.

Review

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."

Suite101.com, 12/13/09
"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."

LaVidaLocavore.org, 12/28/09
"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."

GoDairyFree.org, 1/12/2010
"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."

Midwest Book Review, May 2010

"Packs in dairy-free cookies and bars that range from adaptations to vegan from traditional recipes to new original cookies...An outstanding, surprisingly simple cookbook for any vegan cookery collection."

"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."
―Paste

"[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."
―Norwich Bulletin

"Marks an important milestone for veganism in that it proved to the mainstream that vegan food can be awesome."―Katie Higgins in VegNews

Product details

Publisher ‏ : ‎ Da Capo Lifelong Books; Illustrated edition (November 10, 2009)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 160094048X
ISBN-13 ‏ : ‎ 978-1600940484
Item Weight ‏ : ‎ 14.5 ounces
Dimensions ‏ : ‎ 6.55 x 0.65 x 6.95 inches

Best Sellers Rank: #26,267 in Books (See Top 100 in Books)
- #39 in Vegetarian Diets (Books)
- #46 in Cookie Baking (Books)
- #171 in Vegan Cooking (Books)

Customer Reviews:
569 ratings

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About the authors

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Isa Chandra Moskowitz
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Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey over 20 years ago. She’s inspired by New York City’s cuisine from all over the world, as well as her own Jewish heritage, and loves to fuse the two. She is the creator of the Post Punk Kitchen and author of vegan cookbooks, including Isa Does It, Appetite for Reduction and co-author of Veganomicon, and Vegan Cupcakes Take Over The World. She now lives in Omaha, Nebraska.
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Terry Hope Romero
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Terry Hope Romero is co-author with Isa Chandra Moscowitz of bestselling vegan cookbooks, Vegan Cupcakes Take Over the World, Veganomicon and Vegan Cookies Invade Your Cookie Jar. Jessica Alba featured Vegan Cupcakes Take Over the World in her Seven Secrets for a Fast Slimdown. Isa and Terry won US VegNews's Best Vegan Cookbook Authors award three years in a row. They hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and US Public Radio. Terry is a columnist for VegNews's Hot Urban Eats, has made appearances and lead seminars at vegetarian food conferences across North America. She and Isa hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and National Public Radio.
Also a professional designer, Terry loves art, illustration, fashion, gaming, comic books, dancing, writing, reading, and yoga. Terry lives, cooks and eats in NYC.
See more on the author's page

Customer reviews

5 star		85%
4 star		8%
3 star		5%
2 star		1%
1 star		1%

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Top reviews from the United States

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Josh

Best cookies ever!

Reviewed in the United States on October 20, 2017

Verified Purchase

My cookie jar has been invaded by these imposter cookies... and guess what? No one ever knows! It's a delicious secret that keeps everyone fooled. When you tell someone you're vegan, they automatically assume everything you cook will taste like grass. It's far from the truth and this book helps crush those beliefs and improve the negative perceptions and stigmas surrounding vegan cooking. Not only do people love and devour cookies made from this book - they don't believe you when you say they're vegan.

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!

11 people found this helpful

Helpful

l&jCarty

3 out of 3 recipes tried failed

Reviewed in the United States on July 12, 2016

Verified Purchase

There is something wrong with 3 out of 3 recipes I tried (numbers 1, 3, and 4 in the book order). The first the chocolate chip cookies must have a misprint and mean 2 1/2 cups flour not 1 1/2 total because when they told you to add one cup flour before the rest they must not have calculated this into the total. They are an oily mess but if you add one cup more flour than the recipe calls for then they turn out great.

Next I tried the Chocolate Fudgy Oatmeal Cookies. There was so much oil and it was a sloppy soup of a mess. I decided to add an entire extra cup of flour and they turned out really good. You're not going to be able to follow the flatten slightly with moistened hands or the back of a moistened measuring cup directions.. They just don't work that way.

Finally I tried Blackstrap Gingersnaps. It says roll into balls. There is no rolling with this mess. It is a soup that just spreads thin on the sheet. I thought what the hell let's bake them anyway and they don't get crunchy like the recipe says they will be. They also seem overly oily. I don't know what is wrong with this recipe.

Three out of three recipes I tried called for canola oil and something is wrong with all three. I don't know what I am doing wrong. I followed the directions exactly as written and failed at each until I made a change with two of them. I don't know if I'll try more from this book or give up.

31 people found this helpful

Helpful

C. Glenn

Another hit from the Post Punk Kitchen peeps

Reviewed in the United States on October 6, 2021

Verified Purchase

I've been vegan for decades, but I've never been good at baking. I decided to get the PPK books for cupcakes, cookies and pies. So far the basic vanilla and chocolate cupcakes worked great (from the cupcake book), and I've tried only the caramel pecan bars from the cookie book. There are a few recipes throughout marked as "healthy" or "wholesome", but overall these are loaded with sugar and fats, just like lots of non-vegan desserts! That's not a complaint on my part -- just trying to help clarify that "vegan" is not a synonym for "healthy". Luckily, it's also not an antonym for "delicious", as proven by these 3 books. They form an important part of my cookbook collection and my slowly improving cooking skills. Thanks PPK!

Helpful

rabbitwarren

I can eat cookies again!

Reviewed in the United States on June 12, 2015

Verified Purchase

I am not vegan, but due to digestive health issues I cannot eat foods prepared with dairy or eggs which means most cookies, brownies, and other goodies have been off-limits to me. I stumbled across the name of this cookbook when I was sent a cookie recipe that a relative had found on a blog which was a version of a recipe in this cookbook. I got on Amazon's website immediately and looked it up. While I do tweak some of the recipes, usually lowering the amount of fat since I also have restrictions in that area, the cookies have come out beautifully. The chocolate chip recipe is the best chocolate chip cookie I have ever eaten and I've eaten several versions before I had my diet restricted. I have also been able to take the Mocha Mamas recipe and leave out ingredients and switch some to have a basic cookie dough that I can change with flavorings or nuts or fruits and other ingredients to have cookies "made to order." I've used this book so much in the past year that pages are falling out of it and I will have to order another one soon. When I was first put on my diet desserts were almost completely dropped from my menus because all my favorites have some kind of dairy, eggs, and lots of fat. So nice to have dessert again!

11 people found this helpful

Helpful

Mom who bakes

Best Vegan Cookies!

Reviewed in the United States on December 6, 2017

Verified Purchase

This cookbook has become a regular in my household. We had to go dairy and egg free due to food allergies and this cookbook came highly recommended. My family loves the cookies in this cookbook! It has been so nice knowing I can still bake cookies like I did previously to food allergies in my family. I highly recommend this cookbook if you are looking for amazing great tasting vegan cookie recipes. This is a keeper!

9 people found this helpful

Helpful

Top reviews from other countries

Suzy

Great recipes and no mash potato!

Reviewed in the United Kingdom on July 27, 2020

Verified Purchase

This book is what I was looking for. Simple recipes for tasty sweet vegan treats using ingredients I have in my home. My previous purchase (sent back) topped cake with mash potato and called it frosting. Nothing like that here. I only made the peanut butter blondies so far but swapped half the peanut butter for tahini for a less sweet taste. I will definitely be making more treats soon and I can't wait to buy the cupcakes book too. Highly recommended - and not just for vegans

ste&shir

wow !!!!

Reviewed in the United Kingdom on January 10, 2014

Verified Purchase

so far we've made 2 lots of biscuits/cookies, but granted we haven't had the book long.

we've made the agave orange chocolate chip 1's - delicious, though they are very large cookies, and only make about 24, they can be made smaller, as they do turn out quite big.

we've also made the snickerdoodles - oh wow, they are yummy, but they say to cook them for about 10-12 mins, and they look quite pale (no pic to check them against), so we recommend leaving them until they are a nice golden brown, which would be longer than the stated time - they are really nice though. ours turned out puffy, then deflated (as it said they would), were pale coloured, but soft yet chewy. the only down side to making them was the amount of cinnamon sugar topping that got everywhere, as the dough not only needed to be rolled in it, but then it needed to be sprinkled over them before going in the oven, needless to say a sugary mess everywhere !!!!! the recipe also said to make about 24 biscuits, and these would have also been quite big, but we made them half the size and they seem ok. they turned out to be about the regular size of a shop bought biscuit when done half the size, so unless you want giant biscuits, we'd recommend halving them as well, as they are put in as balls, and flatten themselves out while cooking - unlike the chocolate chip 1's we did !!!!

we love the book so much, and are happy with the 2 recipes we've done that we plan on making more over the next few days or so, and we've already marked off the next 5 recipes we want to try next - yes 5 !!!!!

we don't even find the ingredients to be difficult (US terms:- baking soda = bicarb of soda, shortening = veg lard, etc). we would say that were "sugar" is mentioned to use caster sugar, and were they say to use large crystal sugar, to use granulated, although it doesn't mention that in the front of the book, so that was be a bit of a pain to work out. Also were it says canola oil, they mean rapeseed, which is readily available in the UK. it also only lists oven temp in F, so if you use gas, or C, or even a fan oven, having a temp converter is going to be handy - luckily we have 1 on the fridge that we got from Lakeland, along with a liquid/weight converter. Due to these conversions we have made pencil marks in the book, but what is a regular used recipe book if it doesn't have marking in it - lol

Over all we would happily recommend this book, and believe that treats like these should make their way into homes all over, as it's really nice to be able to have lovely recipes without the high trans fats - healthier and happier treats for all..........

8 people found this helpful

K. Cowin

Buy this book, it is amazing

Reviewed in the United Kingdom on November 2, 2015

Verified Purchase

This is a great book and although used, was in almost pristine condition. As a US book it recommends Canola oil which is GM rapeseed oil that has been extracted in the most disgusting chemical way. We do have British non GM, cold pressed rapeseed oil as a high end product £4/500 mls. My local supermarket had at least three brands whose websites were very reassuring about purity and simplicity of extraction. Back to the book - a wonderful range of cookie recipes plus useful advice on ingredients, the purpose of using them and tips for substituting ingredients. Measurements are in cups (you can now buy measuring cups in the supermarket) but there is a useful page of metric conversions, a couple of no bake recipes and one for uncooked cookie dough. Lots of illustrations, up to half of the recipes I guess. Buy this book !

2 people found this helpful

Melanie

So Far So Good

Reviewed in the United Kingdom on January 10, 2013

Verified Purchase

Have only cooked one thing from the book so far, it had to be the cookies on the cover and I can honestly say they were easy to make and tasted lovely, although I might reduce the almond extract next time. Having found out that I’m intolerant to Cow’s milk and eggs things have been a bit tricky but at least I feel much better having cut them out. I’m sure you are well aware that the recipes are in American cup sizes and some of the ingredients are not familiar, but a little internet research via Google easily solves that, i.e. corn starch is corn flour, canola oil is just vegetable oil and all purpose flour is self raising flour. Once you have these things sorted the book is easy to follow. I can’t wait to try the other ones as they all seem fantastic but I guess I do have to watch the waistline a little bit.

3 people found this helpful

thombol

100% stress free baking!!!

Reviewed in the United Kingdom on February 29, 2016

Verified Purchase

I bought this a few years ago, after buying the fabulous cupcake book, but never got round to using it! I regret it now, as it is amazing!

I am a terrible baker- eggs and flour frighten me! However, I have never managed to mess up any of these recipes!

I use this book regularly with my two year old- it's so easy as no weighing, just cups and spoons, and no worrying about the little one eating raw eggs!

I am vegetarian now, but would only ever make these biscuits; lovely book, and prefer it slightly to the cupcake one now!

2 people found this helpful

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