C is for Cookies (Fruit cookies)

Here are my favorite vegan fruit cookies:

VEGAN CITRUS-DRIZZLED CRANBERRY-OATMEAL COOKIES

(55 cookies)

What you need

Cookies:

2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup coconut oil
1 1/2 tsp vanilla extract
3 tsp of Ener-G egg replacer mixed with 4 tbsp of water (to replace 2 large eggs)
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh lemon juice
2 tsp grated orange rind

What to do

Preheat oven to 350°.To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.

Combine brown sugar, granulated sugar, and coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg replacer; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined.

Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

VEGAN BRANDIED CRANBERRY-APRICOT BARS

(16 squares)

What you need

1/3 cup golden raisins

1/3 cup dark raisins

1/3 cup dried cranberries

1/3 cup snipped dried apricots

1/2 cup brandy or water

1 cup all-purpose flour

1/3 cup packed brown sugar

1/2 cup vegan butter (I used coconut oil)

3 tsp of Ener-G egg replacer, mixed with 4 tbsp of water (equivalent of 2 eggs)

1 cup packed brown sugar

1/2 cup all-purpose flour

1 tsp vanilla

1/3 cup chopped pecans

Powdered sugar

What to do

Place raisins, cranberries, apricots, and brandy or water in a saucepan; bring to boil. Remove from heat and let stand for 20 minutes; drain.

For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in "butter" until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.

In a medium mixing bowl beat "eggs" with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.

Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent over-browning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares