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Vegan Chocolate Chip Cookies

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Vegan-Chocolate-Chip-Cookies

The other night I had a craving for chocolate (what else is new?), but I didn’t feel like going too heavy on the chocolate – just a hint of it would satisfy my cravings.

Chocolate chip cookies were the answer of course. Nothing is better than a homemade, fresh-from-the-oven chocolate chip cookie.

Am I right?

Chocolate-Chip-Cookies-Vegan

I’ve made quite a few vegan chocolate chip cookies, and they would either come out too crispy and flat, or too cake-like. Never anything right in the middle.

With a bit of experimentation, I landed on this recipe. And it’s been my go-to recipe every since. Everyone that eats these cookies loves them, and they can’t even tell that they’re vegan!

Vegan Chocolate Chip Cookies
 
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The most delicious vegan chocolate chips cookies I've ever had. They're perfect!
Author:
Recipe type: Cookies
Serves: 12 cookies
Ingredients
  • ½ cup vegan butter (I used Earth Balance)
  • ½ cup packed brown sugar
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup kamut flour (or all-purpose)
  • ½ cup vegan chocolate chips (I used Enjoy Life)
Instructions
  1. Preheat oven to 350F and line a baking sheet with a baking mat or parchment paper. In a small bowl, mix together the ground flax seed + water for the flax egg, and set aside to thicken (at least 5 minutes).
  2. Add the brown sugar and butter to a large bowl and using an electric mixer, beat them together until creamy. Beat in the flax egg, vanilla, baking soda and salt.
  3. Beat in the flour, ¼ cup at a time, and then fold in the chocolate chips.
  4. Form the dough into small balls and place on your prepared baking sheet. Flatten slightly with the palm of your hand.
  5. Bake for 12-14 minutes. Allow to cool for at least 10 minutes before eating.

 

Vegan Chocolate Cupcakes with Vanilla Buttercream Frosting

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Chocolate-Cupcakes

I love an excuse to make cupcakes, so when we hosted our daughter’s 2nd birthday party a few weeks ago, I made these delicious cakes – and boy, am I ever glad I did. I’m still getting people asking me for the recipe, so I thought I should post it here and have somewhere I can refer people!

The cupcakes on their own aren’t super sweet, which is why I added a bundle of vegan buttercream frosting on top of them, which really just takes them over the top, if you ask me. Delicious and chocolaty!

Vegan-Chocolate-Cupcakes

Vegan Chocolate Cupcakes with Buttercream Frosting
 
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Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
Chocolate Cupcakes
  • 1¼ cups kamut or all-purpose flour
  • 1 cup coconut sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • ⅓ cup olive oil
  • 1 tsp apple cider vinegar
Vanilla Buttercream
  • ½ cup vegan butter (I used Earth Balance)
  • 1½ cup vegan powdered sugar
  • 1 tsp vanilla
  • Non-dairy milk, as needed (I used about 3 tbsp)
Toppings
  • Vegan sprinkles (optional)
  • Vegan chocolate candies (optional)
Instructions
Chocolate Cupcakes
  1. Preheat oven to 350F. Spray an 8x8 baking pan with a oil mister and set aside.
  2. Whisk together flour, coconut sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
  3. Add in the water, vanilla, olive oil, and apple cider vinegar, whisk again until well combined. Do not over-mix. A few little clumps are fine!
  4. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cook completely.
Vanilla Buttercream
  1. Beat the vegan butter in a large bowl until light and fluffy, about 2 minutes.
  2. Add in the vanilla and ½ cup powdered sugar. Once the powdered sugar is mixed in, add another ½ cup, and repeat again. Add in some non-dairy milk, 1 tablespoon at a time, if needed.
  3. Beat everything together until the desired consistency is reached. Top with vegan chocolate candies and/or sprinkles, if you want!

 

Chocolate Covered Pretzel Sticks with Vegan Sprinkles

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Chocolate-Pretzel-Sticks

Mmm, pretzels and chocolate. What could be better?

I made these for my 2 year old’s birthday party and they were a huge hit with the kids and the adults! They’re super simple to make, and you can change up the toppings, too, if you want. Chopped nuts, shredded coconut.. even just the chocolate and no sprinkles would taste yummy!

Chocolate-Covered-Pretzel-Sticks

Chocolate Covered Pretzel Sticks with Vegan Sprinkles
 
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Put these out at a party and I can almost guarantee there won't be any left when the party is over! Easy and delicious - my favourite.
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Recipe type: Dessert, Snacks
Serves: 20 pretzel sticks
Ingredients
  • About 20 large pretzel sticks/rods
  • 1 cup vegan chocolate chips or chunks (I use the Enjoy Life brand)
  • Vegan sprinkles
Instructions
  1. Put a sheet of parchment paper on a large platter or cutting board and set aside.
  2. Using a double broiler on the stove, melt your chocolate. You could also stick your chocolate in a bowl and melt it in the microwave. Just be sure to mix often, and keep an eye on it so that it doesn't burn.
  3. Dip about ½ of each pretzel in the melted chocolate, and immediately roll in sprinkles.
  4. Place on your parchment paper.
  5. Continue until all pretzels are covered, then stick them in the fridge for at least 30 minutes, or until the chocolate has hardened.
  6. Serve at room temperature (serve them too cold and they will be very hard to bite into).

 

 

Mind Blowing Chocolate Chunk Oatmeal Cookies

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Chocolate-Oatmeal-Cookies

I’m just gonna come right out and say it:

Last week was my “special” time of the month. And during this time, I crave chocolate. Just like every other woman on the planet.

So, I did what any chocolate craving woman would do – I stuffed my face full of chocolate chips. The only thing I had on hand.

But then I thought – there has to be something better than this that I can make, that wont leave me slaving away in the kitchen for an hour (or more)!

Oatmeal-Chocolate-Cookies

I had planned on making chocolate chip cookies, but decided – nope. Not enough chocolate for me. So instead, I made my chocolate chip cookies with a few additions, chocolate CHUNKS (mmmm, more chocolate) and cocoa powder.

I get my ingredients out of the cupboards, and I’m about to grab my whole wheat flour, but then I realize – OMG, I’m out of flour! I’m out of flour! I will never eat cookies again!

After I sobbed for a bit, I put on my thinking cap. There has to be something I can use instead of whole wheat flour. I stared in my cupboards for about 10 minutes and finally I saw them… a big container of rolled oats.

YES! I can make oat flour! That will work!

And, it did. I made these cookies twice last week (don’t judge!), once with the oat flour and once with whole wheat flour (after I made my hubby grab some from the store on his way home from work). I actually liked these with the oat flour more than with whole wheat flour. Imagine that.

Mind Blowing Chocolate Chunk Oatmeal Cookies
 
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If you're craving chocolate, this recipe is for you, my friend. These cookies come together so quickly and easily and they are loaded with chocolate! Ooey gooey delicious chocolate. Enjoy!
Author:
Recipe type: Cookies
Serves: 1 dozen cookies
Ingredients
  • 1 flax egg (1 tbsp ground flax + 2 tbsp water)
  • ¼ cup coconut oil
  • ¼ cup peanut butter (use sunflower seed butter for nut-free option)
  • ½ cup brown sugar
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 1½ cups oat flour
  • ½ cup chocolate chunks
Instructions
  1. Preheat oven to 350F. Line a large baking sheet with a Silplat mat or parchment paper.
  2. In a small bowl, mix together the flax and water and set aside to thicken (about 10 minutes).
  3. In a large bowl, add coconut oil, peanut butter, brown sugar and vanilla. Mix the ingredients until very smooth.
  4. Add in the baking powder, baking soda, cocoa powder, and salt. Mix again until combined. Add in the oat flour and flax egg, and mix again.
  5. Finally, add in the chocolate chunks and stir by hand. Make sure everything is combined very well. Add a bit of plant milk if your batter is too dry, a tablespoon at a time.
  6. Roll batter into 12 large balls, place them on your prepared baking sheet, and press down gently on each ball, with the palm of your hand, to flatten.
  7. Bake for 12 minutes, then remove to a cooling rack. Allow to cool for at least 10 minutes.
Notes
*Use sunflower seed butter to make these cookies nut-free.
*Add a tablespoon or two of plant milk (almond, hemp, soy, etc.) to your batter if it is too dry to roll into balls.

To make oat flour: Take 1½ cups rolled oats and add to your food processor. Process until the oats resembles flour. 1½ cups rolled oats = 1½ cups oat flour.

 

Chocolate Mug Cake in 3 Minutes

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chocolate-mug-cake

I had a hankering for chocolate yesterday, but no energy to whip up cake or cookies or anything else, so I did the next best thing, I made cake in the microwave!

This cake is simple, delicious and only takes 3 minutes start to finish. You’ll want to make it over and over again (I may or may not have made 2 of these in a row).

Add a scoop of your favourite vegan ice cream on top, and you’ll be blown away!

Chocolate Mug Cake
 
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Chocolate cake that's vegan and ready in only 3 minutes? Count me in! This recipe is a keeper!
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 3 tbsp spelt flour
  • 2 tbsp brown sugar
  • 1½ tbsp cocoa powder
  • ¼ tsp baking soda
  • 1 tbsp orange juice
  • 2½ tsp olive oil
Instructions
  1. Sift flour, brown sugar, cocoa powder, and baking soda in a large mug.
  2. Add orange juice and olive oil, and whisk together.
  3. Microwave for 1½ - 2 minutes.
  4. Allow to cool, and enjoy!