It is a tradition at this time of year for many people to bake cookies.  If you’d like to try baking healthier cookies this year, try some of the following from “Vive le Vegan” by Dreena Burton, reprinted with permission:

Double Chocolate Almond Explosion Cookies

(makes 8-10 large cookies, or 12 smaller ones)

• 1 cup                unbleached all-purpose flour (for a decadent cookie with classic taste and texture) or whole-wheat pastry flour
• 1/4 cup             cocoa powder
• 1 tsp                 baking powder
• 1/2 tsp              baking soda
• 3 tbsp               toasted almond slivers
• 3 tbsp               non-dairy chocolate chips
• 1/4 cup             unrefined sugar
• 1/4 tsp              sea salt
• 1/3 cup             pure maple syrup (a little generous)
• 1 tsp                 pure vanilla extract
• 1/2 tsp              almond extract (optional)
• 1/4 cup             canola oil (a little generous)
• 2-3 tbsp            non-dairy chocolate bar, broken in small chunks, or chocolate chips
• 3 tbsp               toasted almond slivers (for topping)

Preheat oven to 350F.  In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda.  Add the almonds, chocolate chips, sugar and salt, and stir until well combined.  In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined.  Add the wet mixture to the dry and stir through until just well combined (do not overmix).  Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie.

Bake for 11 minutes, until lightly golden (if you bake for much longer, they will dry out).  Let cool for no more than 1 minute on the sheet (again to prevent drying), then remove them with a large spatula and transfer to a cooling rack.

Coconut-Lime Cookies

(makes 10-12 medium-large cookies)

• 1/4 cup             unsweetened shredded coconut
• 1/4 cup + 2 tbsp unrefined sugar
• 1 – 1 1/2 tsp   lime zest
• 1/4 tsp            sea salt
• 1 1/4 cup        unbleached all-purpose flour
• 1 tsp                baking powder
• 1 tsp                baking soda
• 1/3 cup            pure maple syrup
• 2 1/2 tbsp        freshly squeezed lime juice
• 1 tsp                 pure vanilla extract
• 1/4 – 1/2 tsp     coconut extract
• 1/4 cup             canola oil (a little generous)

Preheat oven to 350F. In a bowl, combine the coconut, sugar, lime zest and salt, and sift in the flour, baking powder and baking soda.  Stir until well combined.  In a separate bowl, combine the maple syrup with the lime juice, vanilla, coconut extract and canola oil, and stir until well mixed.  Add the wet mixture to the dry, and gently fold and stir through until just well combined (do not overmix).  Place large spoonfuls of the batter on a baking sheet lined with parchment paper, and flatten a little.  Bake for 11 minutes, until lightly golden (if you bake for much longer, they will dry out).  Let cool for no more than 1 minute on the sheet (again to prevent drying), then remove them with a large spatula and transfer to a cooling rack.

Peanut “Better” Cookies

(makes 8-10 medium-large cookies)

• 1 cup                unbleached all-purpose flour or whole-wheat pastry flour
• 1 tsp                 baking powder
• 1/2 tsp              baking soda
• 2 tbsp               unrefined sugar
• 1/4 tsp              sea salt
• 1/3 cup + 1-2 tbsp natural organic peanut butter
• 1/2 cup             pure maple syrup
• 1/4 tsp              blackstrap molasses
• 1 tsp                 pure vanilla extract
• 3 tbsp               canola oil

Preheat oven to 350F. In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda.  Add the sugar and salt, and stir until well combined.  In a separate bowl, combine the 1/3 cup of peanut butter with the maple syrup, molasses and vanilla, then stir in the oil until well combined.  Add the wet mixture to the dry, stir through, and as it is coming together, stir in the remaining 1-2 tbsp of peanut butter (not completely; leave bits of peanut butter throughout the batter). Place large spoonfuls of the batter on a baking sheet lined with parchment paper, and press with the tines of a fork to flatten gently and give that classic peanut butter cookie look. Bake for 11 minutes, until lightly golden (if you bake for much longer, they will dry out).  Let cool for no more than 1 minute on the sheet (again to prevent drying), then remove them with a large spatula and transfer to a cooling rack.