Monday, February 21, 2011

Vegan Constellation Cookies

It was a hectic weekend, which ended with me wanting something sweet and salty. So out of my cupboards and refrigerator, from under the jasmine rice and behind the frozen strawberries I give you… the Vegan Constellation Cookie. A roll of sunflower seed butter, organic coconut and carob chip goodness. Just a little something that will brighten your night and shine through your day. Enjoy!

 Makes 12-14 rolls. 

What You'll Need 
2 3/4 Cups Wheat Pastry Flour
3/4 Cup Powdered Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Unsweetened Apple Sauce
1/4 Cup Vanilla Soy Milk
2 Tablespoons Soy Margarine 
3 Tablespoons Safflower Oil
1 Tablespoon Vanilla
1/4 Teaspoon Black Strap Molasses

1 Cup  Sunflower Seed Butter
1 Cup  Carob Chips
1 Cup  Organic Coconut
1/4 Cup  Dried Cranberries

STEP 1: Preheat oven to 350 degrees. 

STEP 2: Mix apple sauce, soy margarine, safflower oil, vanilla, molasses and soy milk in a large mixing bowl.

STEP 3: In a smaller bowl combine wheat flour, powdered sugar, baking soda and baking powder. Next add the flour mixture to the larger mixing bowl - stirring throughly. 

STEP 4: When all ingredients are mixed completely, scoop batter into 1 gallon ziplock bag. Roll the dough so that it covers the whole bag and place on cookie sheet. Place your cookie sheet with dough in the fridge and chill for 30 minutes.

STEP 5: After allotted time, take out cookie dough and cut off the top of the ziplock bag. Flip dough onto a floured cutting board. You can take your rolling pin and try to stretch the dough a little longer, but be careful because it may be sticky!

STEP 6: Spread sunflower seed butter across the dough about 1/8 inch think. Place a row of cranberries an inch thick at the top of the dough. Sprinkle coconut and carob chips as you see fit. (I would recommend keeping it kind of light, as you’ll be rolling the dough in two seconds.)

STEP 7: And…. roll the dough (shocking, I know) starting with the side closest to the cranberries. Try to keep the roll as tight as possible without splitting the dough. Place it on the cookie sheet and bake for 15 minutes.

STEP 8: Once the cookie roll is baked and cooled, use a bread knife to slice into pieces. I would recommend cutting them ¾ inch to 1 inch in width. Dip in chocolate and then coconut. Eat or pack for the office, or both.

I placed the cookies in tupperware containers in the freezer overnight to help solidify the chocolate. Good luck. 



  1. Hi Danielle,
    Yum! As a blogger for SunButter sunflower seed butter, LOVE this creation. As a fellow baker, can't wait to try these. And I'm SO enjoying your clever writing and all your posts, as I, too, strive for the work/home balance. Thanks for the inspiration!