You Can Make These Vegan Holiday Cookies with Just 5 Ingredients

But if you really want to win over the plant-based eaters in your posse, treat them not only to Coscarelli's berry bites but also to one of your own vegan desserts. Stumped? You can easily turn nearly any recipe dairy-free with Coscarelli's vegan baking hacks. The first lesson: Vinegar is your friend. When making a batch of cake or cupcakes that are typically for omnivores, swap each egg with a tablespoon of white, apple cider, or balsamic vinegar and half a teaspoon of baking soda, a combo that will bind the cake together just like an egg, she explains. "The vinegar flavor completely bakes off, so all you're left with is moist, fluffy, delicious cake," she adds.

When creating chocolate mousse, ganache, or whipped cream, turn to unsweetened canned coconut cream, which is basically "nature's substitute for heavy cream," says Coscarelli. To add a whole new dimension to any chocolatey recipe, Coscarelli uses her secret weapon — instant espresso powder, such as Medaglia D'Oros' (Buy It, $4, target.com). "Just a couple of teaspoons enhance the dark, rich, chocolatey flavor without necessarily imparting any coffee flavor," she says.

Now that you can practically taste your future baking victory, go slip into your apron, break out the sheet pans, and get to work on Coscarelli's easy vegan cookies. And while you're at it, don't forget to practice your humblebragging for the momentous occasion.

Chloe Coscarelli's Vegan Raspberry Crumble Bars

Makes: 16 2-inch bars

Start to finish: 4 hours

Ingredients

For the shortbread:

• 2 cups all-purpose or gluten-free flour
• 1 cup vegan margarine
• 1/2 cup sugar
• 1/2 teaspoon salt

For the filling:

• 1 12 to 18-ounce jar raspberry jam
• Powdered sugar, for dusting

Directions

1. Preheat oven to 350°F. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.
2. To make shortbread: In a food processor, pulse flour, margarine, sugar, and salt until crumbly. Reserve 1 cup of dough for topping, and press the remaining dough into the prepared pan. Bake for 18 minutes.
3. To make filling: Carefully spread jam over crust. Crumble reserved shortbread dough over top, leaving some dough in larger clumps, and some jam peeking through. Bake for 30 minutes.
4. Let cool, then chill in refrigerator for a few hours or overnight so they firm up. Once chilled and set, lift parchment paper to release bars from pan and unmold. Using a sharp knife, cut into 2-inch squares, dust with powdered sugar, and serve.