For all of you who think vegans don’t eat sweet treats, read this recipe. Let’s do some baking. This is a great recipe for the children to help you out with.

You use applesauce instead of eggs, almond milk instead cow’s milk and vegan butter. My favorite brand of vegan butter is Earth Balance. This product is lactose-free, gluten-free, has no transfat, and it is not genetically modified.

When you prepare vegan food, you use no dairy, so not only is the butter dairy-free, but the milk as well. That’s why you use almond milk. I like it a lot better than soy. Besides protein, almond milk also has great cholesterol-lowering effects, is also effective in reducing the risk of various heart diseases and has plenty of vitamin E, which is an excellent antioxidant.

Yes, a treat that is actually healthy. Now, remember these are sugar cookies, so no matter how tempted you are, don’t eat a dozen on your own.

Enjoy dessert and enjoy that vegan thing.



1/4 cup unsweetened apple sauce

1 cup sugar

1/2 cup vegan butter

1 1/2 teaspoon almond milk

1 teaspoon vanilla extract

11/2 cups whole-wheat flour

11/2 teaspoons baking powder

1/2 teaspoon sea salt

Preheat oven to 350 degrees. Mix together applesauce, sugar, butter and milk until fluffy. Add vanilla extract and mix again. In a separate bowl, mix flour, baking powder and salt. Slowly add flour mixture into the applesauce mixture and blend well. Lightly flour table or cutting board and roll out dough to 1/4-inch thickness. Do not knead. Cut favorite shapes, place on ungreased cookie sheet and bake for about 10 minutes.



1 cup organic powdered sugar

2 tablespoons vegan butter

13/4 tablespoons of almond milk

1/4 tablespoon vanilla extract

Sprinkles or food coloring (optional)

Mix all the ingredients together and then frost cookies once they are cool.


Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV.


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