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.

Vegan Swedish Fish Cupcake Recipe

They said it couldn't be done, but I did it.  I made vegan cupcakes with Swedish Fish*, and they are absolutely delicious. 

There's a lot going on in these cupcakes, but it all works.  I created an orange cupcake base for my cupcake because I thought it might nicely accent the ummm.... cherry flavor?  Are they cherry?  I just don't know, but I thought red flavor would go well with orange.  This basic vegan cupcake recipe is the one upon which I was built.  My recipe is much different, but I like to give credit to those who came up with the original ratios.

If you don't have coconut oil, you can substitute it with canola or vegetable oil.  Ditto if you don't have rice milk.  It can also be replaced with an appropriate analogue if necessary

Ingredients  

1/2 cup coconut oil, warmed until liquid

2/3 cup demerara sugar (or raw sugar)

1 tablespoon cider vinegar

1 ½ cups rice milk (warmed to room temperature)

1 ½ teaspoons pure vanilla extract

1 teaspoon pure orange extract

zest of one orange

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 ¼ cups all-purpose flour

3/4 cup of small Swedish Fish

Preparation

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups.

Beat together the coconut oil and sugar.

Mix in the rice milk and cider vinegar. Add the orange and vanilla extracts.

Add the orange zest, baking soda, baking powder, and salt. Mix until well combined.

Slowly incorporate the flour taking care not to over mix.

With a spatula or spoon, stir in the Swedish Fish.

Portion out the batter into the pre-lined muffin pan. They don't rise a lot, so I filled the cups almost to the top.

Bake for 15-20 minutes.

Makes 12 cupcakes.

I iced my cupcakes with this Vegan Orange-Chocolate Frosting.

* Swedish Fish are vegan.  PETA says so.