Yummy Vegan

Vegan Chocolate Chip Cookies with Almond Milk

Yield: 12-14 large cookies

Ingredients:

7 tbsp Margarine + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white)
1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Note 1) For a crispier cookie edge, use 7 tbsp margarine and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.

Note 2) As suggested by Ashley, to retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.

(via ohsheglows)

Valencia Chocolate Chunkies

INGREDIENTS
2/3 cup grade B maple syrup
2/3 cup canola oil
2 Tabl nondairy milk
1 Tabl ground flax seeds
1 1/2 tsp vanilla extract
grated zest of one orange (about 1 Tabl)
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (try grain sweetened to keep cookies sugar free)

Preheat oven to 325 F degrees and line 2 baking sheets with parchment paper.

In large bowl, whisk together maple syrup, oil, nondairy milk, flax seed, vanilla and orange zest until smooth, about 2 minutes. Sift in the AP flour, whole wheat flour, baking soda, and salt and mix to form a soft dough. Fold in chocolate chips.
Drop generously rounded tablespoons of dough onto baking sheets. Bake cookies for 12 to 14 minutes, until edges are golden. Let cookies cool for a few minutes before transferring to wire rack.

(renamed adapted and edited via ccrecipe)

Vegan crunchy crispy gooey chocolate chip cookies

Make some and send via Avion to India. Kthxbye.

Vegan Applesauce Cookies
1/2 C vegan butter
1/2 C brown sugar (packed)
3/4 C unsweetened applesauce
1/2 C all-purpose flour
1/2 C white whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
chocolate chips/chopped walnuts/dried cranberries (optional)

Preheat your oven to 375 degrees F.

Cream the butter and sugar. Mix in the applesauce. Add the flours, baking soda, baking powder, and spices to your bowl and blend thoroughly. Stir in any add-ins.

Drop generous teaspoonfuls of the dough onto your parchment covered baking sheet 1-2” apart. Bake for 9-10 minutes. Let them cool somewhat on the cookie sheet, and then transfer them to a wire rack to cool completely.

via http://katesshortandsweets.blogspot.com/