Vegan oatmeal banana chocolate chip cookies
Chocolate hazelnut cookies
Vegan chocolate cake
Sugar cookies

By Ariel Edwards-Levy, 15, North Hollywood HS
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1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup finely chopped nuts

3/4 cup sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking

1. Heat oven to 375º. In small bowl combine all topping ingredients.

2. In large mixer bowl, combine sugar, butter, egg and vanilla. Beat at medium speed until creamy. Reduce speed to low; add all remaining bars ingredients. Beat until well mixed.

3. Spread batter evenly into greased 15-by-10-by-1-inch jelly roll pan (a baking sheet that looks like a cookie sheet, but with sides that are 1-inch high). Sprinkle with topping mixture. Bake for 11 to 13 minutes or until light golden brown and bars begin to pull away from sides of pan. Cool 5 minutes. Cut into 2-inch squares; cut each square diagonally into triangles.
Source: 5th Annual Holiday Cookies by Land O’Lakes

Ariel said:
"I found this recipe by randomly flipping through a cookie cookbook, and decided to try it. Making the batter was fun and pretty easy, although it took me considerably longer than I planned. The only hard part was figuring out exactly how to "combine" ingredients—it’s best done by using the back of a spoon to cream everything together until you can’t see any traces of one specific item. I also didn’t have the exact pan that I was supposed to use, but I found one of a different size and it seemed to work. Despite the somewhat odd shape, the cookies came out well (and they smelled great while baking)."