Archives for posts with tag: vegan

I haven’t had a chance to bake for the last couple of weeks (other than a botched attempt at making my own granola). I am a big fan of oatmeal cookies. I came across this recipe and tried it immediately. These cookies are quick and easy to make, and the results are delish!

Vegan Oatmeal Cookies
(recipe adapted from Alicia Silverstone)
2 cups oats
1 1/2 cups all-purpose flour
2/3 cups brown sugar
2 t cream of tartar
2 t baking soda
1 t fine sea salt
2/3 c maple syrup
1 cup canola oil
2 t vanilla extract
2 t cinnamon
1 pinch nutmeg
1/2 cup dried cranberries or raisins
1/2 cup pepitas
1/2 cup unsweetened coconut flakes

Preheat oven to 350F.

In a large bowl mix together the oats through to the salt. Stir in the maple syrup, oil, vanilla and spices. And then combine the cranberries/raisins, pepitas and coconut. Use your hands to shape dough into tablespoon sized balls. Place balls onto a prepared cookie sheet, spaced 2″ apart and slightly flatten the balls with your hands. Bake for 10-12 minutes or until tops are slightly golden. Let cool on tray for 5 minutes before transferring onto a wire rack to cool completely. Makes about 24 cookies.


Alright folks, the Double Chocolate Chip Cookies got the thumbs up from a few taste testers (read: my coworkers). This recipe is from  Babycakes, a vegan, gluten-free bakery based in NYC. They’ve just released their second cookbook, which is no doubt, worth investigating.


1 cup coconut oil (I used about 3/4 cup)

1 1/4 cup evaporate cane juice (I used gluten-free organic crystal sugar)

1/3 cup unsweetened applesauce

1/2 cup unsweetened cocoa powder

1 tsp salt

2 tbsp pure vanilla extract

1 1/2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour

1/4 cup flax meal

1 tsp baking soda

1 1/2 tsp xanthan gum

1 cup vegan chocolate chips (I used regular in my recipe)

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

When baking with coconut oil, melt it down first. Mix together oil, evaporated can juice, applesauce, cocoa powder, salt and vanilla. In another bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, add dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips. Scoop the dough onto the baking sheets, spacing the cookies about 1″ apart (they will spread). Flatten the dough with your palm. Bake the cookies for 14 minutes. The finished cookies will be crisp on the edges and soft in the center. Let the cookies stand on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely.

Happy baking! Let me know how it turns out. Next up, I’ll try carrot cupcakes. I’ll keep you posted.