Some of the best vegan cookies I have ever had - they are great! Recipe from Veganomicon 1/4 c soy milk 2 tablespoons ground flaxseed 1 1/4 c demerara sugar (or turbinado) 2/3 c canola oil 1 t vanilla extract 2 c all-purpose flour 1/2 t anise extract 1 t baking powder 1/2 t salt 1/2 cup finely chopped almonds 12 dried figs (stems removed and cut in half) Preheat oven to 350. Lightly grease a cookie sheet. Place ground flaxseed and milk in a bowl and blend until frothy. Add the sugar and oil to the mixing bowl and beat until emulsified. Mix in the vanilla and anise extract. Add about 1 cup of the flour along with the baking powder and salt. Mix well, Add the remaining flour. Fold in chopped almonds. Use a wooden spoon or your hands, as the mixture will be harder to blend. Roll the dough into golf ball-sized balls, then flatten them on the cookie sheet to about 2-inch diameter. Smush the fig gently by firmly into the center, cut side down. Bake for 12 to 14 minutes. The fig should be soft and the cookies should be golden brown on the bottom. Remove from oven and let sit on the sheets for about 5 minutes. Transfer to cooking rack to cool completely. -- I used Sucanat in place of demerara sugar, and it was perfect. I also quartered the figs, as half of the fig seemed too big for the cookie. They turned out great!

INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/3 cup Gold Medal® all-purpose flour 1 tablespoon poppy seeds 1/2 cup butter or margarine, softened 1 package (3 oz) cream cheese, softened 2 teaspoons almond extract 1 egg 1/4 cup sliced almonds, if desired 1 cup powdered sugar 3 to 4 teaspoons water DIRECTIONS: 1. Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms. 2. Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star. 3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. 4. In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.