Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Bakery Style Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: Vegan
Servings: 16

Ingredients

Dry ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

Wet ingredients

  • 1 cup vegan butter (2 sticks)
  • ¾ cup light brown sugar
  • 1 cup granulated sugar
  • 1-2 tsp vanilla extract
  • 1 flax egg 1 tbsp ground flaxseed mixed with 2 ½ tbsp water
  • 9 oz chocolate chips or two chocolate bars

Instructions

  • In a medium bowl, mix the dry ingredients together.
  • Melt the butter in a pot on low heat. You want to melt the butter, not heat it.
  • Add the two sugars to a bowl and then add the butter. Mix them with a hand mixer for 1-2 minutes then add the vanilla and mix a little more.
  • Make the flax egg by mixing the ground flaxseed with water. Set it aside for a few minutes to thicken then add it to the butter/sugar mixture.
  • Add the dry ingredients a little at a time to the butter/sugar mixture and mix until combined.
  • If you are using chocolate bars, use a knife to chop them into small pieces.
  • Mix in the chocolate with the dough.
  • Measure ¼ cup of the dough and form it into a ball. Continue with the rest of the dough. You should get about 15-16 balls.
  • Refrigerate the dough balls for about 30 minutes.
  • Cover a baking sheet with parchment paper and place the dough balls about 1-2 inches apart.
  • Bake 350ºF for 15-17 minutes.
  • Allow the cookies to cool on a baking rack.

Chocolate Peanut Clusters

Chocolate Peanut Clusters

Prep Time10 mins
Cook Time5 mins
Course: Dessert
Cuisine: Vegan
Servings: 12

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1 cup roasted peanuts

Instructions

  • Place chocolate chips in a double boiler or in a heat-proof bowl over a saucepan of hot water. 
  • Slowly melt the chocolate, stirring occasionally until smooth. 
  • Add the peanuts and stir until the peanuts are completely covered by the chocolate.
  • Remove the bowl from the saucepan.
  • Line a baking sheet with parchment paper. Drop by rounded tablespoonfuls onto the parchment paper.
  • Refrigerate until firm, about 45 minutes.

Apple Cobbler

Apple Cobbler

Prep Time10 mins
Cook Time50 mins
Servings: 12

Ingredients

Apples

  • 6 cubed apples
  • cup brown sugar
  • 1 tbsp corn starch
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water

Batter

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • tsp salt
  • 5 tbsp melted butter
  • ¾ cup milk

Instructions

  • In a 9×13 baking dish, mix all the ingredients for the apples, set them aside.
  • In another bowl, mix all the ingredients for the batter and pour it on the apples.
  • Bake at 350°F for 50 minutes.
  • Serve right away while it's warm with vegan vanilla ice cream.

Marble Cupcake

Marble Cupcake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 10 servings

Ingredients

Dry ingredients

  • cups all-purpose flour
  • tbsp cornstarch
  • ¾ cup sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda

Wet ingredients

  • cups any plant milk
  • cup avocado oil
  • 1 tsp vanilla extract
  • 2 tbsp apple cider vinegar
  • 1 tbsp orange zest

Chocolate batter

  • 4 tbsp cocoa powder
  • 5 tbsp tbsp plant milk

Instructions

  • In a bowl, mix the dry ingredients together. Then add the wet ingredients and mix well.
  • Separate ⅓ of the batter in a separate bowl and add the cocoa powder and plant milk and mix well.
  • Use cupcake liners or grease a cupcake tin.
  • Add two tbsp of the vanilla batter and one tbsp of the chocolate batter to each tin until both batters are used.
  • Use a fork or wood stick to mix each batter in the tin.
  • Bake the crust 350°F for 35 minutes. Set aside to cool

Apple Cider Cake

Apple Cider Cake

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 servings

Ingredients

Dry

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon powder
  • Pinch of salt

Wet

  • 1 cup apple cider
  • ¾ cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • ½ cup coconut sugar
  • cup maple syrup
  • ¾ cup avocado oil

Topping

  • 3 tbsp vegan butter
  • 3 tbsp coconut sugar
  • 2 tbsp cinnamon powder

Instructions

  • In a bowl, mix all your dry ingrediants and set aside.
  • In another bow, mix in all your wet ingrediants.
  • Mis the wet and dry ingrediants.
  • Oil and flour a cake pan (you can use a 12 cup bundt pan).
  • Bake in the oven at 350°F for 35-40 minutes.
  • Let cake cool.
  • In a small bowl, mix the butter with 2 tbsp coconut sugar and 1 tbsp cinnamon powder. In another bow, mix the remianing coocnut sugar and cinnmaon.
  • Add a layer of the butter mixture to the top of the cake, and sprinkle the cinannom sugar on top.

Magic Shell

Magic Shell

Prep Time5 mins
Cook Time40 mins
Total Time10 mins
Course: Dessert, Kids, Uncategorized
Servings: 2 servings

Ingredients

  • 4 cups sliced & frozen bananas
  • ¼ cup almond milk
  • ¼ cup vegan chocolate chips
  • Fresh raspberries

Instructions

  • Using a high-speed blender, mix the banana with almond milk until creamy (add more almond milk only if needed to help blend and use as little as possible or none if your blender will allow it).
  • Melt the chocolate chips in the microwave or stove-top (be careful not to burn).
  • Transfer the nice cream to a serving bowl and add the melted chocolate on top (you can put it in the freezer for a few minutes for the shell to harden faster).
  • Serve with a lot of raspberries!

Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Egg-Free)

Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Egg-Free)

Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Breakfast, Dessert, Uncategorized
Servings: 6 servings

Ingredients

  • 1 mashed ripe banana
  • cup of oat flour
  • 1 tbsp of baking powder
  • ½ tsp of baking soda
  • 3 tbsp of nut butter
  • ¼ cup of maple syrup
  • 1 tsp of vanilla extract
  • ½ cup of almond milk
  • cup chocolate chips

Instructions

  • Mix all ingredients together with a fork in order.
  • Bake in the oven at 350°F for 20-25 minutes.

Very Berry Treats

Very Berry Treats

Prep Time30 mins
Cook Time40 mins
Total Time4 hrs 30 mins
Course: Dessert, Snacks, Uncategorized
Servings: 12 servings

Ingredients

  • 1 cup strawberries
  • 1 juiced lime
  • 1 cup cashew yogurt
  • 3 tbsp maple syrup
  • 2 tsp vanilla
  • Pinch of salt

Instructions

  • Roast the strawberries in a pot until the water evaporates (be careful not to let the strawberries char).
  • Mix the strawberries to a bowl with the lime juice and let cool.
  • Blend the strawberries, yogurt, maple syrup, vanilla, and salt until creamy.
  • Pour into any mold (we used a sphere silicone mold) and add blueberries (or any kind of berry) on top.
  • Freeze for at least 4-6 hours or overnight.

Almost S’mores Strawberries

Almost S’mores Strawberries

Prep Time10 mins
Cook Time40 mins
Total Time15 mins
Course: Dessert, Snacks, Uncategorized
Servings: 4 servings

Ingredients

  • 1 cup vegan chocolate chips we use Pascha 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips
  • 1 tbsp coconut oil
  • 15-20 medium strawberries
  • 1 cup crushed graham crackers

Instructions

  • Line a large baking sheet with parchment paper. Rinse strawberries and pat dry.
  • Put the chocolate chips into a heatproof medium bowl. Fill a medium saucepan with a couple of inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt (making sure not to get ANY water in the chocolate). Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power for 1 minute, stir and then heat for another minute or until melted.)
  • Add the coconut oil to the melted chocolate and stir until completely combined.
  • Dip strawberries in chocolate then roll them in the graham crackers and place them on a prepared baking sheet.
  • Refrigerate strawberries until chocolate is set, about 30 minutes.

Notes

  • Chocolate Banana Chia Pudding

    Chocolate Banana Chia Pudding

    Prep Time5 mins
    Cook Time40 mins
    Total Time2 hrs
    Servings: 1 servings

    Ingredients

    • 2 tbsp chia seeds
    • 1 tbsp cocoa powder
    • 1 ripe banana
    • 1 cup almond milk
    • 2 tbsp maple syrup

    Instructions

    • Start by adding the chia seeds and cocoa powder in a small bowl with a tight lid.
    • Add the banana in three pieces and mash right in the bowl.
    • While mixing with a fork, add the almond milk a little at a time.
    • Lastly, add the maple syrup (adjust the sweetness to your liking).
    • Close the lid and refrigerate for at least 2 hours before enjoying.

    Easy Vegan Fruit Tart

    Easy Vegan Fruit Tart

    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Dessert, Uncategorized
    Servings: 6 servings

    Ingredients

    Graham cracker crust

    • 1 ½ cups graham cracker use a food processor or blender to grind them up, or crush them in a zipped top bag with a rolling pin
    • cup sugar
    • 6 tbsp melted vegan butter

    Custard

    • 2 cups almond milk
    • ½ cup sugar
    • ¼ cup cornstarch
    • 1 tsp vanilla
    • ¼ tsp turmeric

    Topping

    • Fresh berries strawberries, blueberries, and/or raspberries and kiwi

    Instructions

    Crust

    • Using a fork, mix the graham crackers and sugar. Slowly add the melted butter and keep mixing until well combined.
    • Pour the graham cracker mixture in a 9-inch tart tin ( it should be non-stick with a removable base).
    • Use your hands to spread the crumbs so that they cover the bottom of the pan and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
    • Bake the crust 350°F for 10 minutes. Set aside to cool.

    Custard

    • The whole process of making the custard will take less than 5 minutes, and you will be stirring most of the time.
    • Heat the almond milk for 1-2 minutes.
    • Add the sugar and mix.
    • Add the cornstarch and mix. At this point, the custard will begin to thicken pretty quickly so keep stirring and keep the heat level on low.
    • Add the vanilla and turmeric and keep stirring while the custard turns yellow.
    • Let the custard cool for 1-2 minutes.
    • Add the custard tot the crust and smooth it out with a spatula.
    • Let the tart cool (preferably in the refrigerator), then top it off with your favorite berries and kiwi.
    • At this point, you can remove the tart from the tin (see notes for instructions).
    • You can serve this immediately or keep it in the refrigerator for up to 2 days.

    Notes

  • Removing the tart from the tin: Find a sturdy, free-standing object that is slightly smaller than the hole at the bottom of the pan. Place the tart on the object, and carefully slide the ring off the tart and down the stand. Then all you have to do is take down the tart and slide the tart off the bottom round and onto a plate (or serve it on the metal round if you are nervous).
  • Blueberry Yogurt

    Blueberry Yogurt

    Prep Time10 mins
    Cook Time40 mins
    Total Time20 mins
    Servings: 2 servings

    Ingredients

    • 1 cup blueberries frozen or fresh
    • 2 tbsp maple syrup
    • 2 tbsp orange juice
    • Vegan vanilla yogurt
    • 2-4 tbsp peanut butter optional

    Instructions

    • Add the blueberries to a saucepan and warm over medium-high heat until bubbling.
    • Add the orange juice and maple syrup.
    • Then lower heat to medium and cook for 2 minutes stirring occasionally. Remove from heat and let it cool.
    • Layer in a jar starting with the peanut butter, yogurt, and blueberries.
    • Keep refrigerated and enjoy it for up to a week!