Chocolate chip cookies are my favorite sweet thing, and I like them soft and chewy, so that’s what these are. No chunks or raisins invading my cookies. I’ve also added some of my favorite variations below.

Variations:

Checkerboard – mix dark and white chocolate chips

Peppermint twist – put 1 cup of chocolate chips in a bag or container. Add 1 capful of peppermint extract (about 1/2 tsp). Shake it up and let it sit before adding to the batter.

Almond supreme – substitute 1 teaspoon almond extract instead of vanilla.

Ingredients

  • 1 1/2 cups vegetable oil / coconut oil
  • 1 cup packed brown sugar
  • 1/2 c applesauce
  • 2 teaspoons salt
  • 4 tablespoons almond/soy milk
  • 2 tablespoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 package (about 1/2 cup) instant vanilla pudding mix
  • 1 1/2 teaspoons baking soda
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 180 degrees C.
  2. Cream sugar into oil/shortening. Add milk and vanilla and beat until fluffy. Blend in applesauce. Then add dry ingredients and mix well. Stir in chips.
  3. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. For extra soft cookies, take them out even if they don’t quite look done – they’ll keep cooking a bit outside the oven. Place on a cooling rack.
  4. Make a lot because they’ll go fast.
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chocolate cupcake with rainbow frosting

Chocolate cake that is not too rich, light and fluffy, tasty as heck, and vegan. Bonus – no raw eggs, so you can eat the batter! It’s part of the experience.

This is the best chocolate cake in existence. Even before I started baking vegan I used to use this recipe.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water OR instant coffee
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease one 9X5 inch cake pan. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, applesauce, and water / coffee. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35 minutes for cake or 22-25 minutes for cupcakes. Remove from oven and allow to cool.

Vanilla cake without the eggs is a challenge – but we can do it! Make the funfetti version, what are you, a grown-up?

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond/soy milk
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease muffin tins. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, baking soda and salt. Add the oil, vanilla, applesauce, and almond milk. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes for cake or 15-20 minutes for cupcakes. Remove from oven and allow to cool.

Vegan pancakes that fluff up properly are hard to come by – so I’ve adapted a classic pancake recipe with the vegan substitutes I’ve found work best.

Makes 6 medium-sized pancakes

Ingredients

  • 1 1/2 cups all-purpose flour (OR spelt)
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar (OR brown/coconut sugar)
  • 1 1/4 cups almond/soy milk
  • 1/4 cup applesauce OR 1 tbsp ground flax seeds dissolved in 1/4 cup water
  • 1 1/2 tablespoons coconut oil (or vegetable oil), room temperature
  • 3/4 cup frozen (or fresh) blueberries

Directions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the almond milk, applesauce and 1 tablespoon coconut oil; add blueberries and mix until blended, lumps are okay. Don’t overmix!
  2. Heat a frying pan over medium high heat. Grease the pan with 1/2 tsp coconut oil. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.