One thing my siblings and I could always count on in our school lunches was home baked cookies. I used to trade them for bags of potato chips. I’ve grown wiser since then.

This is my vegan version of my mom’s old recipe. She always called them “ice box cookies” which really tells you something about how long I’ve been around!

– Linda Nelson

Mom’s Ice Box Cookies

Ingredients:

1/2 cup sugar
3/4 cup vegan butter, softened
egg substitute equal to one egg (I used ground flax seed though, egg replacement powder would also be a good choice)
2 cups flour
1/2 cup ground pecans
1/2 cup apricot jam
1/2 cup semi-sweet chocolate chips
1 tablespoon coconut oil

Directions:

Mix the sugar, butter, and egg replacer. Stir in the flour and nuts. Shape into a 12-inch log. Wrap in plastic wrap, and refrigerate for four hours or overnight.

Heat oven to 350. Slice the log in 1/4 inch slices. Place about 1 inch apart on an ungreased cookie sheet. Bake for about 15 minutes or until lightly golden. Cool.

Spread 1/2 teaspoon of jam on each cookie. Melt the chocolate chips with the coconut oil over low heat or in the microwave. Drizzle the chocolate over each cookie.