The Vegan Cookie Connoisseur Giveaway

The Vegan Cookie Connoisseur Giveaway

If you’re a devoted reader of Seitan Beats to Meat (you’re great!), you probably know that Skyhorse Publishing recently released a 2016 version of my vegan cookie cookbook, The Vegan Cookie Connoisseur. Learn all about it here!

On the outside, the new book is paperback with a new cover design featuring one of the original book’s classic recipes, Lemon Poppyseed Cookies. On the inside, the book contains all of your favorite recipes from the original, along with a foreword written by Natalie Slater of Bake and Destroy, and a new chapter containing 8 new recipes!

As of last week, the new 2016 paperback version has been out for 1 month! To celebrate, I’m sharing one of the new recipes from the book, and giving away a copy of the book signed by Natalie and me.

Vegan cookie cookbook giveaway
Cats <3 vegan cookie cookbooks too.

What’s New

Trying to decide which version of the book to buy? The 2016 paperback has everything the original does, word for word, plus the foreword and new recipes. So, yes, it is worth getting the new book if you already own the original! Also, the original VCC contains “over 140 recipes” while the new version contains “over 120 recipes.” Disregard the discrepancy—the new book actually has more recipes that the “over 140 recipes” version.

It’s currently available on Amazon, and select bookstores. Ask your favorite local indie bookstore to carry it and let them know they can order copies through Perseus Books!

Any more questions? Feel free to email me at
The Vegan Cookie Connoisseur giveaway

New recipes!

As mentioned, there are 8 new recipes in the book. Many of the new recipes utilize chickpea water, or aquafaba, to make a vegan-friendly meringue, a technique we didn’t know about until a couple of years ago! I’ve published several aquafaba-based recipes over the past year, like Vegan Lucky Charms, Lemon Meringue Pie, Key Lime Pie, and Mini S’mores Pie.

It’s quite possible that VCC is the first published work to reference aquafaba (don’t quote me on that unless you find out that it’s true and it probably is)! Aquafaba can be used to make meringue-based desserts like meringue cookies, Swiss buttercream, macaroons, and French macarons. In fact, VCC has a recipe contributed by the Vegan Macaron Queen herself, Charis Mitchell of Floral Frosting.

Macaron recipe by Charis Mitchell

Anisette Cookies

One of the new recipes in the book is Italian Anisette Cookies. It’s a traditional Italian cookie that gets its “black licorice” flavor from pure anise extract, a fragrant flavoring made from star anise. These cookies have a soft crumb and a sweet vanilla glaze adorned with rainbow nonpareils. These are usually the easiest sprinkles to find vegan (I found mine at a local grocery store—the brand is La Flor). You’ll find the recipe below. Make it sometime over the next week while the giveaway is in progress, before you win your own signed copy of the book!*

*I’m not guaranteeing you will win. But one person WILL win, and it might be you!
Anisette Cookies from The Vegan Cookie Connoisseur

Italian Anisette Cookies
Prep time
Cook time
Total time
Traditional Italian anise cookie
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Italian
Serves: 24 cookies
  • 1/3 cup non-hydrogenated margarine
  • 2 tablespoons non-hydrogenated shortening
  • 2/3 cup sugar
  • 3 tablespoons applesauce
  • 1/4 cup non-dairy milk
  • 1 teaspoon anise extract
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon non-hydrogenated margarine, melted
  • 2 tablespoons non-dairy milk
  • 1/4 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar
  • Sprinkles
  1. Preheat oven to 375°F.
  2. Cream together the margarine, shortening, and sugar in a stand mixer or by hand in a large mixing bowl. Add the applesauce, milk, and anise extract, and stir until combined.
  3. Sift in the flour, baking powder, and salt and mix until a dough forms. Take 2 tablespoon portions of dough and place on a prepared cookie sheet. Bake for 12-13 mins or until the tops are firm and the bottoms are golden.
  4. While the cookies are cooling, make the glaze. Combine the melted margarine, non-dairy milk, and vanilla extract in a medium-sized bowl. Stir in the powdered sugar until smooth.
  5. Drizzle a spoonful of glaze over each cookie. Add a pinch of sprinkles on top. Let the glaze set before serving.


The Vegan Cookie Connoisseur paperback

OKAY BLAH BLAH BLAH, get to the giveaway.

Here it is! You can enter using as many methods as you choose, including visiting Facebook pages, tweeting, and leaving an Amazon review of the book*. In effort to make the giveaway open to as many people as possible, the only mandatory entry method is leaving a blog post.

The giveaway is open to the US only (I’ll be sure to share future cookbook giveaways from international friends!).

*If you haven’t seen the new book yet, but would like to get those entries, you can either review the new book based on your experience with the original book, review the original 2010 hardcover, or my other book, Cheers to Vegan Sweets. If you’ve never seen any of those books, review any vegan cookbook you love and I’ll count it!
a Rafflecopter giveaway

You have until July 19th at 11:59pm CST to enter. Good luck!

The giveaway has ended. Thanks for entering! Head to the right sidebar to follow Seitan Beats Your Meat via the RSS feed or subscribe to email updates so you’ll be looped in for the next giveaway. Otherwise, you can purchase the book on Amazon.

📌 Pin the Italian Anisette Cookies recipe:

Italian Anisette Cookies from The Vegan Cookie Connoisseur | Seitan Beats Your Meat

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

20 Replies to “The Vegan Cookie Connoisseur Giveaway”

  1. I am anxious to try working with aquafaba, I can’t wait to make the vanilla macaroons. This book is everything I need right now.

  2. I’m looking forward to the new aquafaba recipes and the macaron’s; as well. I have the original book and would love to add this one!

  3. I’d love to try making macarons! I’ve never had them!

  4. The ginger cookies and peanut butter cookies from the first book are divine – Looking forward to this one!

  5. Looks great! I’d love to see the pictures.

  6. I have a copy of the original book and look forward to this one! Favorite cookies are Italian wedding!

  7. Angela Dinsmore says: Reply

    I requested Candy Cane cookies be a new recipe in the book, and I was super pumped when Kelly replied that she was adding one! It made me feel like a celebrity, or at least like I new one! 😉 I can’t wait to try those! 😀

  8. So far I’ve only made the soft chewy peanut butter chocolate chip cookies because my boyfriend loves them so much he doesn’t want to try anything else!

  9. I would love to try one of the takes on the classic chocolate chip (my fave!) 🙂

  10. Key lime pie flavor is my fav being a Floridian

  11. Those Italian Anisette Cookies sound pretty good!

  12. I have looked at this book before but never got a chance to buy it, honestly I’m a sucker for trying chocolate cookies haven’t had a decent one since I went vegan.

  13. I’d like to try the pink lemonade cookies

  14. I have frozen some aquafaba but have not made anything with it yet. I’m looking forward to trying it 🙂

  15. Peanut butter cookies – my families favorite!

  16. I want to try the snicker doodle recipe.

  17. Rosemary Leicht says: Reply

    These look so yummy!!!! I love sprinkles!!

  18. I would love to make the macarons, I have been dying to try some but I have not come across any that are vegan. I am always looking for tasty vegan recipes to bake so I know we will make most if not all of these eventually with my daughter. 🙂 by the way, great pictures!

  19. Debra Stephens says: Reply

    The Italian Anisette Cookies sound and look amazing!

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