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  Topic Review (Newest First)
10-02-2006 08:31 PM
MoonJumper Yeah, I've heard that about coconut oil, and grr. Like, 2 days before I made my cookies we were at the store and I saw the coconut oil, but I was already buying a load of other stuff. I asked my mom if I could buy it but she said "next time, because you won't really need it soon". GRR! And then I needed it...

Anyway, the cookies, like I said, were amazing. They were sooooo soft and moist. Seriously, they only lasted like, 2 days, but they stayed moist no matter what! And i took some to school and none of the omnis suspected a thing and they all want some for Christmas, lol
10-02-2006 07:48 AM
Tofu-N-Sprouts Coconut oil subs perfectly for shortening - often better than EB depending on the recipe, though Earth Balance works great in cookies.
09-29-2006 02:07 PM
DLS Could you not use an all natural nut butter instead of the margarine. I mean as long as you are not allergic to nuts. I have never tried it, but now I think I will. If I do I will let you know how it turns out. And if I do not like 'em I will see if my chickens do. LOL
09-29-2006 01:57 PM
bethann earth balance always works for me in baking, it's amazing stuff.
09-28-2006 06:51 PM
MoonJumper Thanks, but I ended up using Earth Balance margarine and they turned out amazing!!!!
09-28-2006 06:02 PM
ketivnilloc 1/3 cup oil replaces butter and i guess shortening. Hope your cookies go well.
09-28-2006 05:36 PM
MoonJumper HELP! Hahaha, I am having a baking emergency. So I decide to make vegan pumpkin cookies, right? And I have ALL the ingredients out and start to mix them. Well, when I get to the vegetable shortening it had dead ants on the tope and the rest of it looked really gross. i don't know if its gone bad or if it supposed to look like that (deep cracks and random...oily/dark spots). So, what is an alternative to vegetable shortening in recipes. Can I just do without, or what?

Here is the recipe:


Pumpkin Cookies

Submitted by Stone_Fox

prep time: 15 min | cooking time: 12-15 min | makes 2 doz. ? (not really sure!)

I found this cookie receipe on a non-vegan site (oh the horror!) yet it is totally veggie friendly. i made about a billion of them for a party and everyone loved them. I told them they were vegan after and they were all like "really?". Don't you just love that?


normal cookie sheet and favorite wooden spoon. If you're making multiple batches replacing the spoon with a standmixer will save time.


1/2 c. shortening

1/2 c. granulated sugar

1/2 c. firmly packed brown sugar

1 c. 100% pure pumpkin puree (NOT pie filling)

1 tsp. pure vanilla extract

1 c. chopped, toasted pecans

2 c. all purpose flour

1 tsp. each: baking powder, baking soda & cinnamon

pinch salt

1/2 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. cardamom


Mix everything together really well. Chill in refriderator for about an hour. Drop by spoonfuls onto a cookie sheet lined with parchemnt paper or a non-stick mat (optional but makes removal easier). If you want them to be really pretty put the dough into a big piping bag with a huge swirl tip and pipe swirls onto the baking sheet. Sprinkle with sugar for extra yumminess and bake at 350 degrees for 12-15 minutes. let rest on pan for a few minutes then transfer to cooling rack.

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