Vegan Salt –the blog

{December 21, 2009}   Cookie trial a success!

I promised you cookies for Christmas from my new cookbook, and since it seemed the time wasn’t going to present itself, I threw a quick batch of no-bake cookies together before work this morning.  Yes, they’re that easy! The blog’s been rather picture-heavy lately, so rather than post them all here, I encourage you to click here for my flickr site, which has a picture of every step in the process.  (All-in-all, the cookie making, with frequent pauses for photo-taking, came in at well under an hour.   You can probably do it in 20 minutes.)

They really do taste like a cross between a truffle and an oatmeal cookie.

Swedish Chocolate Balls

(Recipe gleefully found in “Vegan Cookies Invade Your Cookie Jar.”)

3 1/4 cups of quick-cooking oats  (I used regular though, and they turned out alright.)

A pinch of salt

1 cup plus 2 Tbsp powdered sugar

1/3 cup natural or Dutch cocoa powder

1/2 cup nonhydrogenated margarine, softened  (I just left it out on the counter overnight.)

1/2 cup chocolate or vanilla nondairy milk or chilled brewed coffee  (I put 1/2 cup of the morning’s remaining coffee in the freezer before getting started.  Use metal or plastic containers if you do this–not glass!)

1 1/4 tsp pure vanilla extract

For the coating:

1 1/2 cups or more flaked coconut

or finely chopped nuts

or cookie crumbs

or crushed sweetened cereal

or 1 cup pearl sugar.

(I got a little bag of chopped almonds, 1 1/4 cup, on sale, and it was plenty.  Next time, I think I’ll make these with soy milk instead of coffee, and  roll them in sprinkles!)


1. In a large bowl, combine the oats and salt, then sift in the powdered sugar and cocoa powder.  Add the margarine and use a pastry cutter or a large fork to combine with dry ingredients, mashing to form a crumbly mixture.  Pour in the non-dairy milk and vanilla, stirring with a rubber spatula to form a thick, sticky dough.

2. Spread out the coconut on a large plate.  If using other coatings for the cookies, spread these out into separate plates.  For each cookie scoop a generous tablespoon of dough, drop directly into the coating, roll to cover completely, and then briefly roll between your palms to form a smooth ball.  Repeat with the remaining dough.  If desired, chill the cookie balls for at least 30 minutes before serving to allow flavors and textures to meld a bit.  Store in a tightly covered container in the refrigerator until ready to serve.

See, wasn’t that easy?  Stir, roll, chill, and eat!  (I admit, I’ve eaten 4 already today…)


Tyran says:

mmmmmm…..nom nom nom.

I can testify that these are absolutely delicious.

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