ashleyd /

Cookie Friday: Delicious Vegan Lemon Bars

In honor of Healthbuzz’s July veganism focus and Tina’s Cookie Friday, I wanted to share a delicious recipe that I’m making for this weekend’s Fourth of July festivities.

Vegan Lemon Bars

Joy of Vegan Baking

Vegan Lemon Bars

Crust Ingredients:

  • 1/2 cup non-hydrogenated, non-dairy butter, at room temperature (such as Earth Balance)
  • 1/4 cup confectioners’ sugar
  • 1 cup unbleached all-purpose flour

Filling Ingredients:

  • 1/2 cup silken tofu (soft or firm)
  • 1 cup granulated sugar
  • Zest from 2 lemons
  • 1/3 cup fresh lemon juice (2 to 3 lemons)
  • 2 Tbsp unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • Confectioners’ sugar, sifted

Directions:

  1. Preheat the oven to 350 degrees
  2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
  3. To make the crust, cream the butter and confectioners’ sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
  4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
  5. Remove crust from the oven and place on a wire rack to cool while you make the filling
  6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
  7. Add the granulated sugar to the tofu, and blend until nice and smooth
  8. Blend in the lemon zest, lemon juice, flour, and cornstarch
  9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set
  10. Remove from the oven and place on a wire rack to cool – if the filling isn’t completely set, it will set as it cools
  11. To serve, cut into squares or bars and dust with the sifted confectioners’ sugar

In case you missed them, here are a few other Cookie Friday recipes I’ve posted:

Whole Wheat Ghiradelli Chocolate Chip Cookies

Oatmeal White Chocolate Coconut Chewy Cookies

Share Button
Follow:
ashleyd /

Cookie Friday Goodness

I absolutely love making people smile. Sometimes it is through random acts of kindness and other times it through planned baking adventures. During my last three positions I’ve quickly become known as the go to baker for birthday celebrations, off sites, and random surprises. Over the past few years my co-workers have declared their favorites! This cookie, while unhealthy in every way possible, is delicious in moderation and makes the perfect treat. I love that the coconut adds a punch of summer to what could otherwise be a very basic cookie.  I originally found a recipe similar to this on allrecipes and then altered it to leave out the nuts, add some whole wheat flour to make them a bit healthier, substitute white chocolate for semisweet, decreased the sugar some, and bake them for 11 minutes normally!

Oatmeal Chocolate Coconut Chewy (white chips)

Oatmeal White Chocolate Coconut Chewy Cookies

Ingredients
  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cups wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups rolled oats
  • 3/4 tsp cinnamon
  • 1 12oz bag white chocolate chips
  • 1 cup shredded coconut
    Directions
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, white chocolate chips, cinnamon, and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
    3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
    4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

    Yields 5 dozen delicious bites of chewy goodness! I highly recommend sharing them with others and removing them from your home as soon as possible as they are addicting!

Share Button
Follow:
Share:
Comments Off on Cookie Friday Goodness
ashleyd /

Cookie Friday Goodness

I absolutely love making people smile. Sometimes it is through random acts of kindness and other times it through planned baking adventures. During my last three positions I’ve quickly become known as the go to baker for birthday celebrations, off sites, and random surprises. Over the past few years my co-workers have declared their favorites! This cookie, while unhealthy in every way possible, is delicious in moderation and makes the perfect treat. I love that the coconut adds a punch of summer to what could otherwise be a very basic cookie.  I originally found a recipe similar to this on allrecipes and then altered it to leave out the nuts, add some whole wheat flour to make them a bit healthier, substitute white chocolate for semisweet, decreased the sugar some, and bake them for 11 minutes normally!

Oatmeal Chocolate Coconut Chewy (white chips)

Oatmeal White Chocolate Coconut Chewy Cookies

Ingredients
  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cups wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups rolled oats
  • 3/4 tsp cinnamon
  • 1 12oz bag white chocolate chips
  • 1 cup shredded coconut
    Directions
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, white chocolate chips, cinnamon, and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
    3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
    4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

    Yields 5 dozen delicious bites of chewy goodness! I highly recommend sharing them with others and removing them from your home as soon as possible as they are addicting!

Share Button
Follow: