Ingredients:
Cookies
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1/4 cup vanilla milk substitute
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt

Icing
4 cups powdered sugar
4 tablespoons vanilla milk substitute
1/2 teaspoon vanilla

Directions:
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
2 Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4 In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.

Recipe at My Whole Food Life.

Notes: The texture is kind of weird but the flavor is good. We both like them.

Ingredients:
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups whole oats
1/4 cup rice milk
1/2 cup non-dairy, non-soy chocolate chips (or raisins)
1 tsp vanilla

Directions:
Pre-heat oven to 350.
On a sprayed or lined cookie sheet pat out heaping spoonfuls of batter into cookie shape.
Bake for 15-20 minutes.

Notes: I thought these were pretty good. Nova didn’t like them. Mixed reviews from others that tried them.

Ingredients:
1 1/4 cups canned (almost a full can) chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

Source: Unknown.

Notes: Both the flavor and texture pretty good.

Ingredients:
2 cups of water
2 cups of milk substitute
1 cup of raw sugar
1/4 cup of all purpose whole wheat flour
1/4 cup cocoa powder.

Directions:
In a large pan combine all ingredients. Whisk over medium high heat until it begins to boil and thicken up.
Pour the pudding mix into the molds and put in the sticks. Place molds in the freezer.

Notes: This is really good. I added a little more cranberries and wasabi peas than what’s listed. The only other thing I’d do different is make a double batch

Ingredients:
15 ounces chickpeas, drained and rinsed
⅓ cup dried cranberries
⅓ cup wasabi peas

Directions:
Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside. Drain and rinse chickpeas, patting dry with a clean cloth to remove excess moisture. Transfer chickpeas to baking sheet, arranging them in a single-layer. Spray with cooking spray, shake tray so chickpeas turn over and spray again. Repeat as necessary until all the chickpeas are well coated. Baked 40-60 minutes, until chickpeas are a deep golden and crunchy. After 25 minutes of baking, generously sprinkle with fine sea salt, shake chickpeas and sprinkle again. Continue to bake. Once baked allow to cool then mix with wasabi peas and dried cranberries as desired.

Source: The Happy Herbivore Cookbook