My attempt at the Pepperidge Farms Geneva Cookies: Nailed it!
Copy Cat Geneva Cookies are crispy, crunchy, chocolate-y and VEGAN!
Piping the dough into little boat shape exactly like The Pepperidge Farm Genaeva Cookies!
Then painting the baked, cooled cookies with chocolate and a sprinkling of toasted crushed almonds!
I know the original Geneva has pecans but I was feeling a bit almond-y tonight!
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Notes for Success:
Flax meal is the egg replacer for this recipe but feel free to use your favorite egg replacer in the same amount as the flax
But be sure to keep the hot water ratio the same
If you do not have a pastry bag to pipe the dough just scoop 2-3 Tablespoons of dough & shape by hand into a boat shape
This is my original Spritz Cookie recipe which happens to be a prefect copy cat for the Geneva Cookies!
WATCH THE VIDEO TUTORIAL FOR HOW I MADE COPY CAT GENEVA COOKIES!
Almond Crisps
Yield: 24 Cookies
Geneva Cookies
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
Ingredients
For the Cookie Dough
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Ground Flax 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Plant Milk 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Almond Extract 1 teaspoon (5ml)
- All Purpose Flour 2½ cups (312g)
- Baking Powder ½ teaspoon
- Salt ¼ teaspoon (2g)
For the Finish
- Tempered Chocolate 8 ounce (226g)
- Lightly Roasted Pecans or Almonds 4 ounces (113g)
Instructions
- Combine the flax with the hot water and let stand for 5 minutes to thicken
- Cream the vegan butter with the sugar & salt on high speed with an electric mixer until light and fluffy about 3 minutes.
- Add the flax paste to the creamed mixture blend to combine then stop & scrape the bottom & sides of the bowl for an even mix.
- Whip on high for 10 seconds to emulsify
- Add the sifted flour with the baking powder all at once & mix on low speed just until combined.
- Slowly drizzle in the plant milk & extracts while mixing on low just until combined, do not over mix
- With a pastry bag no tip is needed, I just use a coupler tube, pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart as shown in the video, into a boat shape approximately 2-3″ long
- Bake in a preheated 350°F oven for about 20-22 minutes or until the cookies are lightly browned. I find it is important to bake these cookies until they are golden to give them the desired crispness
- Cool completely and then paint with tempered chocolate & sprinkle with toasted nuts
Notes
Cookies can be stored at room temperature in an airtight container for up to 2 weeks
