• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
• Stir in the vanilla, hazelnut, and chocolate extracts.
• Add the flour, salt, and baking powder to the mixture and beat until well combined, scraping the sides of the bowl once during the process.
• Add the hazelnuts and chocolate chips, mixing with the electric mixer.
• Gradually add the soy milk until the dough is moist enough to stick together when pinched.
• Divide the dough into 12 equal portions, about 1½ tablespoons (32 g) each.
• Place on the prepared baking sheet, about 1 inch (2.
• 5 cm) apart.
• Flatten the dough slightly as it won’t spread much during baking.
• Bake for 10 minutes, or until the edges are golden brown.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone mats.
• In a large bowl, combine Sucanat, sugar, milk, oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
• Sift the flour, salt, and baking powder on top of the wet ingredients, then stir until fully combined.
• Divide the dough into 16 equal portions (about 1½ tablespoons or 30 g each) and place on the prepared baking sheets.
• Reshape slightly, then use a fork to flatten and create a crosshatch pattern on top of each cookie, if desired.
• Bake for 14 minutes, until the cookies are set and the edges are golden brown.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone mats.
• In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 2–3 minutes).
• Stir in the salt, arrowroot powder, vanilla, flour, and baking soda until well combined.
• Shape the dough into a ball and divide in half.
• Set one half aside.
• Using an electric mixer, beat the cocoa powder and milk into one half of the dough until fully combined.
• Add a little extra milk if the dough is too dry.
• Flatten both dough halves separately into small rectangles of the same shape and size, about ¾ inch (2 cm) thick.
• Cut each rectangle in half and layer them in an alternating pattern: vanilla, chocolate, vanilla, chocolate.
• Gently press them together to form a rectangular roll.
• Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
• Slice into 15 equal pieces and place on the prepared baking sheets, leaving 1 inch (2.
• 5 cm) of space between each cookie.
• Bake for 15 minutes, until slightly golden on the edges and almost firm on top.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl, sift together the flour, baking soda, and baking powder.
• Add the peanut butter and 1 cup (240 g) of jam.
• Mix well until fully incorporated.
• Adjust the dough consistency as needed based on the moisture content of the peanut butter.
• Roll 2 tablespoons (30 g) of dough into balls and slightly flatten into disks.
• Place them on the prepared baking sheets.
• Bake for 8 minutes.
• Remove from the oven and make a depression in each cookie using your thumb or a measuring spoon.
• Fill each depression with 1 teaspoon of the remaining jam.
• Bake for an additional 8 minutes.
• Let the cookies cool for 10 minutes before transferring to a wire rack to cool completely.

Prepare the dough:

• Whisk together the flour, baking soda, and salt in a medium-sized bowl.
• In a separate bowl, beat together the sugar, butter, and cardamom with an electric mixer at medium speed for 3–4 minutes until light and fluffy.
• Add in the egg replacers and vanilla and mix well.
• Beat in the flour mixture at low speed until just blended.
• If the dough is too wet, add more flour; if too dry, add a little nondairy milk until the dough holds together.
• Place the dough on a lightly floured surface, knead until smooth, then wrap in plastic wrap.
• Refrigerate for at least 1 hour or up to 2 days.

Make the spice mixture:

• Combine the sugar, cardamom, and salt in a small bowl.

Roll and cut out the cookies:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2–3 baking sheets with parchment paper or silicone mats.
• Remove the dough from the refrigerator and let it stand at room temperature for a few minutes until it can be rolled but is still firm.
• On a lightly floured surface, roll out the dough to about ⅛ inch (3 mm) thick.
• Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
• Sprinkle the spice mixture liberally over the top of each cookie.

Bake the cookies:

• Bake for 8–10 minutes, or until the edges are golden brown.
• Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Yield:

• About 36 cookies (depending on size of cutouts)

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line three baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
• Set aside.
• In a large bowl, use an electric mixer to cream together the shortening and sugars until light and fluffy.
• Add the nondairy yogurt and vanilla, mixing well.
• Slowly beat in the flour mixture.
• Once the dough becomes too thick, use a spoon to mix.
• Fold in the chopped pecans.
• Refrigerate the dough for about an hour to firm up.
• Roll the dough into small balls about 1½ inches (3.
• 8 cm) in diameter.
• Place on the prepared baking sheets and gently press each ball to flatten slightly into a disk shape.
• Bake for 12-15 minutes, or until the edges are slightly golden.
• Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter, sugars, vanilla, and hazelnut spread until smooth.
• In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
• Stir in the hazelnut meal.
• Gradually stir the dry ingredients into the wet ingredients.
• Fold in the chocolate chips.
• Divide the dough into 12 equal portions, about 2 heaping tablespoons (42 g) each.
• Place the dough portions on the prepared baking sheet and flatten slightly, as the cookies won’t spread much while baking.
• Bake for 13 minutes, or until set.
• For chewier cookies, bake only 10 minutes.
• Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone baking mats.
• In a large bowl, use an electric mixer to cream together the butter and sugar.
• Stir in the molasses.
• In a medium bowl, sift together the cornstarch, flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, cloves, cardamom, and nutmeg.
• Stir the dry ingredients into the wet ingredients.
• Fold in the crystallized ginger, if using.
• Divide the dough into 14 equal portions, about 2 tablespoons (37 g) each.
• Place the dough portions on the prepared baking sheets and flatten slightly.
• Sprinkle extra raw sugar on top if desired.
• Bake for 12 minutes, or until set.
• For chewier cookies, bake only 10 minutes.
• Allow to cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat oven to 350°F (180°C).
• Line baking sheets with parchment paper.
• In a bowl, mix oats, flour, cinnamon, baking soda, baking powder, and salt.
• In a separate bowl, beat butter and brown sugar until fluffy.
• Add vanilla and beat for another minute.
• Add milk and maple syrup and beat until creamy.
• Add wet ingredients to dry ingredients and stir to combine.
• Spoon 2 tablespoons (40 g) portions onto baking sheets, 2 inches (5 cm) apart.
• Bake for 12 minutes, until edges begin to brown.
• Cool for 5 minutes before transferring to a rack to cool completely.