The Basically the Best Chocolate Chip Cookies

basicchocchipcookies

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Earth balance, room temperature
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 Flax Eggs, room temperature
  • 1 1/2 cups non-dairy chocolate chips

 

Preheat oven to 375 degrees and line baking pan with parchment paper

In medium bowl, mix flour, baking soda, baking powder and salt.

In large bowl beat sugars into butter, and add in flax eggs and vanilla.

basicchocochipcookies2Add the dry mixture into the wet, stirring well.

Add in chocolate chips.

Scoop about 1 Tablespoon of dough, dropping onto baking pan 2 inches apart.

Bake 12 minutes, and let cool on pan about 5 before removing.

(You can also keep dough in refrigerator covered for later use.) 

Fun Vegan Rice Crispy

ricecrispy-fall

Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

Topping:
4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!

 

ricecrispy3

Peanut Butter Coconut Silk Pie with Chocolate Ganache

PB.coccreamsilkPIE
1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
Filling:
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off

ganache:
½ cup non-dairy chocolate chips
½  cup almond milk
Topping: Crushed Peanut

-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.

Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!

Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies

mexicanHOTchococlate

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

PB&Chocolate Protein Shake

 

chocolateProtein
2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips

-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)

-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top

Chocolate Coconut Cream Pie

ChocolateCoconutCreampie

1 pie crust, or 6 mini crust (homemade or store bought)
1 can coconut cream
1 avocado, mashed
½ cup non-dairy chocolate chips
2 Tbs coconut oil
peanut butter to taste
-Melt ¼ cup of the chocolate chips with 1 Tbs. coconut oil. Repeat using remaining chocolate chips and coconut oil. Stir to create a smooth texture.

-Pour into crust and spread to create a thin layer
-Let cool, to harden
-In small bowl whip coconut cream with mashed avocado until well mixed
-Add in your desired amount of peanut butter
-Pour mouse into crust, refrigerate or freeze for a couple hours to set up.

 And sometimes, if it’s a special someone’s birthday, you can smoother it in sprinkles! 

(if you freeze, take out of freezer 5-10 minutes before you plan on serving)

chocolate chip pumpkin muffins

pumpkin smoothieMakes: 24 mini muffins + 6 reg
(or 12 regular Muffins)

Ingredients:

  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)

Directions:

  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat

Whole Wheat Chocolate Chip Cookie Bars

maggie with cookie bars
Ingredients:

¾ cup Earth Balance, room temperature
1 cup brown sugar
½ c. sugar
1 Flax egg (1 Tbs ground Flax + 2 Tbs warm water- let sit to set up)
1 tsp vanilla
2 cup whole wheat flour
1 tsp baking soda
½ tsp salt
As many chocolate chips as your heart desires (2 cup usually great for addicts)
1 cup chopped walnuts

-Preheat oven
-Spray 8×9 inch baking pan with baking spray
-Beat sugar and butter, until creamy
-Add “egg” and vanilla
-In separate bowl, combine flour, baking soda, salt (mix can be crumbly)
-Mix dry into wet, cup by cup, to insure mixed well
-Stir in chocolate chips and walnuts
-Press dough into pan
-Bake 25 minutes, or until top is golden brown
-Remove from oven and let cool 10 minutes
-Slice and Serve

Chocolate Hazelnut Waffle

hazelnutwaffle

1 flax egg (3 T warm water + 1 Tbs ground Flax)
1/4 cup fruit puree (apple sauce or mashed bananas)
1 cup chocolate hazelnut milk (or reg almond milk will do)
1 Tbs Coconut oil (melted)
¼ cup brown sugar
1 Tbs cinnamon
1 tsp baking powder
2 drop of chocolate extract
1 Tbp cocoa powder
handful of chocolate chips
1 ¼ cup whole wheat pastry flour

You can top with:
drizzle melted peanut butter or almond butter
sliced banana
chocolate chips or crushed nuts
sprinkle of powdered sugar

Mix all in bowl.
Heat up waffle iron and spray with olive oil or coconut spray.
Add toppings of your choice. Enjoy!

Vegan Blondies

veganblondieVegan Blondies with your choice of add-ins

Ingredients
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/3 cup vegan butter (earth balance), melted
¾ cup packed brown sugar
1 egg replacement (1 ½ tsp powder with 2 Tbs warm water)
1 tbsp vanilla extract
1 cup your choice of chocolate chips/nibs/nuts

Instructions

  1. Preheat oven to 350 degrees. Spray 8×8 inch glass pan with olive oil spray
  2. Sift together flour, baking powder, baking soda, and salt; set aside.
  3. Melt butter then mix with brown sugar.
  4. Mix together egg replacement, vanilla, and brown sugar mixture.
  5. Slowly add flour mixture, mix until well combined.
  6. Stir in chocolate chips/nibs then press batter into pan.
  7. Bake for 20-25 minutes.

Take to work or a party and enjoy with friends!