Tag Archives: vegan cookies

Happy National Chocolate Chip Cookie Day!

           How can I not post a delicious Vegan Chocolate Chip cookie recipe in honor of such an important holiday?! In other news, is there a national cupcake day? And if not, can we make it February 24th (my birthday)? Ok, Thanks. On wards to the cookies..

Your Vegan Mama’s Chocolate Chip Cookies

I found this yummy recipe in a wonderful book called “Vegan Cookies Invade your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romero but feel free to play around with it because we all know I’m going to! ;)
1/2 cup brown sugar

1/4 cup white sugar

2/3 cup canola oil

1/4 cup unsweetened almond milk

1 tbsp tapioca flour

2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chocolate chips

 

Start by preheating your oven to 350 degrees and lightly greasing your two cookie sheets. Next, combine your sugars, oil, milk and tapioca flour in a mixing bowl. Mix very well (it should resemble caramel when it’s done) now add the vanilla. Finally, add in 1 cup of flour, the baking soda and salt – then mix in the rest of the flour. Fold in your chocolate chips, get in there with your hands because the dough will be a little too hard to mix at this point. Then voila! Roll your dough into little 2 inch balls and palm flatten on your cookie sheets. They should bake for around 8 minutes but use your good judgement.

I should probably say let them cool ten minutes before you eat them but I’m way too big of a fan of just baked, ooey gooey, stomach ache chocolate chip cookies so I’m not going to be a hypocrite here – eat ‘em however you like! :)

 

Happy Chocolate Chip Cookie day!

 

 

Vegan Friendly Pumpkin Dark Chocolate Chip Cookies

I absolutely adore any kind of seasonal baking, so I decided to experiment with an old classic, chocolate chip cookies, and see if I could vegan-ize them and make them festive. I put the recipe below, but you can use your personal favorite choc. chip cookie recipe or even a box mix and substitute canned organic pumpkin (make sure it’s not pumpkin pie filling! that will taste different!) for the eggs and soy butter for regular butter. Butter, I found was relatively unnecessary and if you’d like the cookies to be less cakey, you can cut the pumpkin to about half of a can, use your own judgment.

Vegan Friendly Pumpkin Dark Chocolate Chip Cookies

Ingredients

  • 1 can of Organic Pumpkin
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups of dark chocolate chips
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the soy butter, white sugar, and brown sugar until smooth. Mix in a can (or a half of can) of pumpkin then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate , and nuts(optional). Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.