Vegan Swedish Fish Cookie Recipe

It's 98 degrees in my kitchen, but it's worth it because now I have Swedish Fish Cookies.  I may, however, die before I have a chance to eat any.  It's so hot.  So very, very hot.

 

Ingredients:

3/4 cup brown sugar

1/2 cup vegan butter, softened

1/2 cup shortening (I used Crisco)

3 tablespoons water

Zest of one orange

1 teaspoon vanilla

1 teaspoon orange extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Swedish Fish (cut in half)

 

 

Preparation:

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, cream together the margarine, shortening, and brown sugar until light and fluffy.  Add the water, vanilla, orange extract, and orange zest.  Mix in the flour, baking soda, and salt.

Add the Swedish Fish.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. 

Bake at 375 degrees Fahrenheit for 8-10 minutes.

Makes approximately 36 cookies.

Eat at Lu's Recipe Directory

Honey Cornbread Muffins

One year and forty-eight recipes later, I'm starting to forget what recipes I have created since starting this blog.  To help my memory and make life easier, I have created a directory to all of the recipes that I have created so far.  

Cupcakes

Vegan German Chocolate Cupcakes with Vegan Coconut Topping

Gluten-free, Vegan Strawberry Preserve Filled Banana Cupcakes

Vegan Gingerbread Cupcakes

Gloopy Vegan Chocolate-Mint Lava Cupcakes

Curry Bomb Cookies

Vegan "Juggalo" Cupcakes made with Grape Faygo

Vegan Cranberry-Orange Cupcakes

Cherry Delight Cupcakes with Graham Cracker Base

Vegan Strawberry Preserve Filled Banana Cupcakes

Vegan Lime Pudding Filled, Chili Spiced Chocolate Cupcakes

Vegan Vanilla-Chai Cupcakes

Vegan Jaffa Cake Cupcakes (filled with Orange Marmalade)

Vegan Swedish Fish Cupcakes

Eggplant Stew

Cakes

Vegan Lemon-Rosemary Olive Oil Cake

Muffins

Honey Cornbread Muffins

Blueberry Wheat Bran Muffins

Corn Dog Muffins

Cranberry-Orange Wheat Bran Muffins

Cookies

Swedish Fish Cupcakes

Vegan Peanut Butter Chocolate Chip Cookies

Vegan Vanilla-Chai Cookies

Vegan Chocolate Chip Cookies

Pumpkin Cookies

Pumpkin Applesauce Drop Cookies

Curry Bomb Cookies

Frostings

Lemon Cream Cheese Frosting

Gina's Cream Cheese Frosting

"Juggalo" Cupcakes

Vegan Peanut Butter Frosting

Vegan Vanilla-Chai Frosting

Vegan Chocolate-Orange Frosting

Coconut Topping for German Chocolate Cake

Quick Breads

Vegan "Buttermilk" Biscuits

Pumpkin Scones 

Vegan Applesauce and Peanut Butter Bread

German Chocolate Cupcakes

Pretzels

Soft Pretzels

Whole Wheat Soft Pretzels

Soups

Vegan Onion Soup

Butternut Squash and Apple Soup

Chickpea Noodle Soup 

Vanilla-Chai Cookies

Savory Dishes

Vegan Mesir Wat (Ethiopian Red Lentils) 

Vegan Multipurpose Eggplant Stew

Vegan Corn and Black Bean Salad

Vegan Paella

Chutneys

Apple Chutney

Pear-Apple-Cranberry Chutney

Apple-Cranberry-Groundcherry Chutney  

Apple-Cranberry-Groundcherry Chutney

Miscellaneous

Candied Pecans

Sugared Cranberry Slices

Honey Citrus Butter

Roasted Fava Beans

Vegan Peanut Butter Chocolate Chip Cookies

It's a cookie party!

 

Ingredients:

 

1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup vegan margarine
1/2 cup water
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 cup vegan chocolate chips

 

Preparation:

 

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream together the margarine, peanut butter, and brown sugar until light and fluffy.  Add the water and vanilla.  Mix in the flour and baking soda.

Stir in the chocolate chips.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. 

Bake at 350 degrees Fahrenheit for 10-12 minutes.

Makes approximately 36 cookies.

Vegan Vanilla-Chai Cookies

These are essentially my Vanilla-Chai Cupcakes in cookie form.  A bit crispy, they are delicious with coffee or tea.

For those who I subjected to my Curry Bomb Cookies, these are sweeter (but with less sugar) and less explosive.

Ingredients:

6 tablespoons softened vegan margarine

6 tablespoons shortening (Crisco)
3/4 cup demerara sugar (or regular sugar)
1/4 cup dark brown sugar
1/3 cup water
1/4 teaspoon ground ginger

2 teaspoons garam masala spice mix**

1 tablespoon vanilla

2 1/2 cups whole wheat (or all-purpose) flour

1 1/2 teaspoons baking soda
1/4 teaspoon salt


Preparation: 
Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream together the margarine, shortening, and sugars until light and fluffy.  Add the water, garam masala, ginger, and vanilla.  Mix in the flour, baking soda, and salt.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet.  Flatten slightly. 

Bake at 350 degrees Fahrenheit for 10-12 minutes.

Makes approximately 36 cookies.

** Check the ingredients on your garam masala mix.  I accidentally picked up one with onion and garlic powder.  They didn't taste horrible, but they didn't taste good.  I recommend McCormicks.

.

Vegan Chocolate Chip Cookies

3/4 cup brown sugar

1/2 cup vegan butter, softened

1/2 cup shortening (I used Crisco)

3 tablespoons water

2 teaspoons vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup vegan chocolate chips

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, cream together the margarine, shortening, and brown sugar until light and fluffy.  Add the water and vanilla.  Mix in the flour, baking soda, and salt.

Add the chocolate chips.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. 

Bake at 375 degrees Fahrenheit for 8-10 minutes.

Makes approximately 45 cookies.


.

Vegan German Chocolate Cupcake Recipe

Cupcake Ingredients
1 cup demerara sugar*
1/3 cup coconut oil (or veg oil)
1 teaspoon apple cider vinegar
1 1/4 cup rice milk**
3 teaspoon vanilla extract
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups all-purpose flour


Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder. Add the baking soda, baking powder, and salt. Combine well. Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan..

Bake for 18-22 minutes.

While the cupcakes are baking, you can begin the topping.


Topping
1 cup brown sugar
1/4 cup lite coconut milk
6 tbsp vegan margarine***
1 tsp vanilla
7 oz package of shredded, sweetened coconut

In a saucepan, heat coconut milk and brown sugar on high until it starts to boil. Add margarine and vanilla. Boil for 3-5 minutes. Add the coconut and stir. Remove from heat.

Put the topping on the cupcakes immediately. You really don't want it to harden in the pan.

Makes 12 cupcakes.


* Turbinado or raw sugar also work well.
** Any non-dairy, milk analogue is acceptable. I just prefer rice milk on my cereal.
*** I use Fleichmann's Unsalted Margarine