vegan cookies – Page 2 – Lisa's Project: Vegan

Vegan

Oatmeal Chocolate Chip Cookies

Monday, October 20, 2014by Lisa DawnLeave a Comment

I just made yet another batch of applesauce with our apple picking apples. Applesauce is a great baking ingredient so I made these deliciously dense and chocolate-y cookies.

makes 15 cookies with a 3 tablespoon ice cream scooper

1 1/2 cups old fashioned oats
1 cup spelt flour
1 cup vegan sugar
1 teaspoon vanilla powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sunflower oil
1/2 cup applesauce
1/2 cup vegan chocolate chips

Preheat the oven to 350.

Combine the dry ingredients. Then add the wet ingredients. Then add the chocolate chips and mix well.

Using an ice cream scooper, scoop the dough onto the baking sheet. Bake for 20 minutes.

Let cool (if you can wait) and enjoy!

Vegan

Chocolate-Banana-Almond-Chocolate Chip Cookies

Sunday, January 12, 2014by Lisa DawnLeave a Comment

Cute, right?

This is a great new cookie I like to make. I use almond pulp (flour) from when I make almond milk. They are chewy and scrumptious.

makes 12 (big) or 24 (little) cookies

1 cup whole wheat pastry flour
1/2 cup almond pulp (or almond flour)
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/2 cup almond milk
1 banana, mashed
1 flax egg (1 flax egg = 3 tablespoons ground flax + 3 tablespoons water)
1 teaspoon vanilla extract
1/2 cup vegan mini chocolate chips

Preheat the oven to 350. Line a baking sheet with parchment paper.

Mash the banana and make the flax egg. Set aside.

Combine the flour, almond pulp, cocoa powder, baking soda, salt, and sugars in a big bowl. Combine with a fork.

Add the milk, banana, flax egg, vanilla extract and chips. Mix well until a batter forms.

Use an ice cream scooper and scoop up batter and place it on the baking sheet. The cookies spread so be generous with space.

Bake for 20 minutes. Let cool. Enjoy!

Vegan

Double Chocolate Almond Cookies

Sunday, September 22, 2013by Lisa DawnLeave a Comment

One day the Barefoot Contessa baked with Kathleen King, the owner of Tate’s Bake Shop. They made double chocolate chip almond cookies that looked so good. I have been thinking about them ever since and I was inspired by the chipocado avocado-as-oil-replacement to veganize them. Now, I present the perfectly vegan, decadent chocolate, cake-like, oil free cookie. Now, how easy is that?

1 cup whole wheat pastry flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 avocado (mashed it is about 1/2 cup)
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/4 cup almond milk
1 flax egg (1 flax egg = 3 tablespoons ground flax + 3 tablespoons water)
1/2 teaspoon vanilla
1/2 cup vegan mini chocolate chips
1/2 cup sliced almonds

Preheat the oven to 350. Line baking sheets with parchment paper. Make the flax egg.

Sift the flour, cocoa powder, baking soda, and salt into a big bowl.

In another bowl, mash the avocado. Add the sugars and using a hand mixer, mix together until completely combined. Add the almond milk, flax egg and vanilla and mix again.

Add the avocado mixture to the dry ingredients and mix with a wooden spoon. Add the chocolate chips and walnuts and stir again until completely combined.

Using an ice cream scooper, drop the dough onto the baking sheet and bake for 15 minutes. Enjoy!

Vegan

Terry Hope Romero’s Chipocado Cookies

Sunday, September 15, 2013Sunday, September 15, 2013by Lisa DawnLeave a Comment

I am a big fan and supporter of Delicious TV’s Vegan Mashup, a vegan cooking show that features Toni Fiore, Miyoko Schinner and Terry Hope Romero. As a supporter of their Kickstarter campaign, I got a sneak peak at season two and lots of new recipes and inspiration.

These oil free, secret ingredient – avocado – cookies are fantastic! I love the idea of avocado for oil! These cookies are moist and delicious and a new favorite around here.

A few notes on this recipe. I usually make my flax eggs with water but Terry uses vegan milk. The recipe also calls for 1/4 cup vegan cane sugar but I used all brown sugar.

makes 21 cookies (using a 3 tablespoon ice cream scooper)

1 avocado
3 tablespoons ground flax + 1/2 cup vegan (almond) milk
1 1/4 cups vegan brown sugar
2 teaspoons vanilla extract
2 cups oats
1/2 cup spelt flour
1/2 teaspoon baking soda
1/4 tsp salt
1 cup vegan chocolate chips (I used Enjoy Life Mini)
1/2 walnuts

Preheat the oven to 350. Line a baking sheet with parchment paper. Whisk the flax and vegan milk together and set aside. Chop the walnuts and set aside.

Scoop the avocado into a bowl and mash it. Add the brown sugar and use a hand mixer to blend well. Add the flax eggs and vanilla extract. Mix again.

Add the oats, flour, baking soda, salt and use a wooden spoon to mix. Add the chips and chopped walnuts. Mix again well.

Use an ice cream scooper to scoop the cookies onto the parchment paper. Flatten them down with your fingers and bake for 15 to 17 minutes. Enjoy!

Vegan

Ranger Cookies

Sunday, August 25, 2013Monday, March 3, 2014by Lisa Dawn4 Comments

These cookies are based on my friend Bart’s mother’s famous Ranger cookie recipe. I had never heard of them before but apparently Ranger cookies have been around since the 1920s. Some people call them Cowboy cookies. We call them yummy!

makes 30 cookies using a 3 tablespoon ice cream scooper

2 cups whole wheat pastry flour
2 cups oats
2 cups brown rice cereal
1 cup shredded coconut
1 cup vegan cane sugar
1 cup vegan brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla powder
1/2 teaspoon salt
1 cup sunflower oil
1/2 cup vegan milk (oat or almond)
2 flax eggs (1 flax egg = 1 tablespoons ground flax + 3 tablespoons water)
1/2 cup vegan chocolate chips, optional
1/2 cup chopped pecans, optional

Preheat oven to 350. Make the flax eggs and set aside. Line baking sheets with parchment paper.

Sift the flour into a big mixing bowl. Add the oats, cereal, coconut, sugars, baking soda and powder, vanilla powder and salt. Mix well.

Add the sunflower oil, milk and flax eggs. Mix until it comes together.

Using an ice cream scooper, scoop the batter onto the baking sheets. Give the cookies plenty of room because they will spread out. Bake for 18 to 20minutes. Let them cool completely. Enjoy!