I Eat Plants: Glazed Port Wine Biscuits


Thought I’d share one of my very few cookie recipes!  Learn about vegan cookies here!


I Eat Plants: Glazed Port Wine Biscuits

I Eat Plants: Glazed Port Wine Biscuits


  • 1 cup port wine
  • 1 cup olive oil
  • 1 cup sugar
  • Dry:
  • 5 cups of flour, all purpose or white whole wheat, or a combination of both
  • 4 tsp baking powder
  • pinch of salt
  • For the Glaze:
  • 1 cup powdered sugar, sifted
  • a drizzle of wine
  • a drizzle of non-dairy milk (or water)


    For the Cookies:
  1. Pre-heat oven to 350F. Lightly grease a cookie sheet; alternately, line with parchment paper or a silpat.
  2. In a large bowl, mix the wet ingredients (including sugar). In a separate bowl, mix the dry and run a whisk through them to “sift.”
  3. Mix dry into wet and combine.
  4. Using about a (generous) tablespoon of dough, form into a ball; lightly flatten and put on cookie sheet (dough will not spread when baked- use your judgment on what you want them to look like when done).
  5. Bake about 15 minutes. Remove to cooling racks.
  6. For the Glaze:
  7. Mix wine into sugar, beating with a fork or wire whisk. Sugar will clump; add milk to thin out to a thick, syrupy consistency.
  8. Drizzle glaze on cooled biscuits. Allow glaze to harden before putting biscuits away.


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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