Vegan Chinese New Year Cookies Recipes

Are you ready for a vegan Chinese New Year? I don’t think so. Not without these vegan cookie recipes!! We’re feeling generous, so we’ll be doing a 2 – in – 1 post this time, featuring the traditional Homemade Vegan Pineapple Tarts and Vegan Spirulina Cookies we've found on Veganlogy's website.
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Homemade Vegan Pineapple Tarts
Tart Base Ingredients:
300gm Nuttelex Olive margarine (or any Olive margarine)
130gm organic brown sugar
1/2 tsp organic baking powder
1 1/2 tsp vanilla powder
480gm organic all purpose flour
50gm organic corn flour-non GMO
50gm Orgran vegan custard powder
Natural Sea Salt
Pineapple Filling Ingredients:
3 large side pineapples (ripe pineapples but not overly ripe)
250gm raw brown cane sugar
1 lemon juice and some zest
1 cinnamon sticks
4 cloves
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Method:
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1. Sieve the all the flour ingredients, set aside.
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2. Using an electric bowl mixer, use paddle attachment. Place olive margarine, brown sugar, sea salt and vanilla powder into the bowl and beat on medium speed until light and fluffy. Fold in the flour mixture until well combined and forms a dough.
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3. Roll pastry out to 0.5 cm thickness on a lightly - floured tabletop and cut out rounds with a tart cutter.
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4. Using a tart cutter, place the small dough on the cutter and press lightly to seal, then press out the dough from the cutter. Place tart onto baking tray lined with a baking sheet.
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5. Press the pineapple filling onto the indentations of the tarts. Repeat the rest till finished.
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6. Bake in a preheated oven at 170 degrees C (fan forced) for 20mins or till golden brown (Adjust according to your type of oven as every oven is different).
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7. Once the tarts have cooled completely, store in a glass container.
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http://veganlogy.com/2013/02/06/homemade-vegan-pineapple-tarts/
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Vegan Spirulina Cookies
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Ingredients:
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200gm Nuttelex olive margarine
120gm organic brown sugar (or to your desired level of sweetness)
350gm organic plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla powder
2 tbsp poppy seeds
Some white or black sesame seeds for topping
20 gm Eleken Organic Spirulina (blend into powder form)
50 ml organic almond milk (or any nut milk of your choice)
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Method:
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1. Preheat oven at 170 degrees C. Sift the flour, baking powder, baking soda and keep aside.
2. Place Nuttelex and sugar in an electric bowl mixer and beat at medium speed until light and fluffy.
3. Slowly add in the flour, almond milk, Spirulina powder, poppy seeds and fold in until thoroughly combined.
4. Sprinkle a light dusting of flour on your hand and roll the dough into a heart shape or any of your desired shapes on a baking tray.
5.  Bake for 20 – 25 minutes. Within minutes the kitchen will smell amazing. The aroma of the Spirulina is so good!!
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Check out the original website for Vegan Pineapple Tarts and Vegan Spirulina Cookies here.