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
Geneva Cookies
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
Tried this recipe?Let us know how it was!
They remind me of Pepperidge Farm Milanos! I can’t wait to try this recipe.
Thanks a lot for this almondy recp. But NOT mentioned TEMP of Oven ? Pl. do so that I can make it early & happy eating
Woops! Sorry and thanks! 350°F
Any recommendations on substitutions to make it gluten free? These look delish!
Hi Heather, while I am not a GF baker, I have been told that GF + vegan throws a curve ball into the otherwise “1:1” subsitution.
CLICK HERE FOR MORE INFO
I love these cookies! I followed the recipe exactly and every time my batter is so thick I can’t get the dough to come out of the bag. I’ve watched the video many times as well. The dough comes out so nicely on the video. I used d 2 tablespoons of almond milk. Should I keep adding more until I get the right consistency or will it change the cookie too much?
You can adjust with the plant milk, I think the trouble may come in the measuring since if you are using cups (volume measure) you may be heavy handed on the flour. And why it is best to WEIGH ingredients when baking CLICK HERE FOR MORE
Also do not overmix after adding the flour and pipe right away! It will tighten if it sits too long