Vegan Chocolate Chip Cookies

These chocolate chip cookies are my go-to recipe for quick cookies, especially since I don’t buy eggs very often. They are chewy, rich, and the dough can make a great snack!

Vegan Chocolate Chip Cookies

Yields 36 cookies (small size)

Ingredients:
2 sticks vegan butter
1 1/4 cup brown sugar (or white sugar)
1 tsp vanilla extract
2 TB cold water
1 cup whole wheat flour
1 cup all purpose flour (other types of flour are good too)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1-2 cups chocolate chips

Directions:
375 degrees
Bake for 8-10 minutes
Cream the vegan butter, sugar, and vanilla. Beat in the 2 TB water. Mix in the flours, baking powder, baking soda, and salt. Last, add the chocolate chips.

This makes a lot of dough so you can keep some in the freezer, which makes for a great snack along with the ability to bake cookies quick!

*Note: Other flour options instead of the all purpose flour I like using are oat flour or spelt flour.

Adapted from The Complete Vegan Kitchen cookbook

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Tomato Soup Cake

Tomato soup cake, weird right?!  But it’s amazing!  This is a recipe that has been in my family forever, I’m saying my Grandma made this cake when my dad was a little kid!  Yikes!  So basically a foolproof recipe and not overpowering on the tomato soup flavor when baked off (although the batter is really tasty too).  It’s also vegan as in no eggs or dairy products; I suppose it’s not vegan in the sense that a can of tomato soup you buy might have dairy in it.  Maybe there is a vegan canned tomato soup.

Tomato Soup Cake - The Kitchen Bistro

6 TB canola oil (1/4 cup + 2 TB)
3/4 sugar
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can tomato soup (10.75 – 11 oz)

350 degrees
Bake ~45 min
Makes one 8″ or 9″ cake pan

Mix the oil, sugar, and vanilla
Sift all the dry ingredients into the sugar mixture
Lastly add the tomato soup (the mixture will be a little thick)
Grease pan and bake off!

Vegan frosting:
1 cup vegan butter/margarine (2 sticks)
3 cups powdered sugar
1 tsp vanilla

Mix all together by hand, hand mixer, or stand mixer

*Note: margarine or butter can be used instead of the canola oil if you want (just cream the margarine and sugar first)

*the can of tomato soup would hopefully be the healthiest can you could choose, originally and usually the can of tomato soup is the condensed soup kind for the nice concentrated tomato-y flavor

Tomato Soup Cake - The Kitchen Bistro

Whole Wheat Chocolate Chip Cookies

My good ol’ standby recipe:
Vegan or non-vegan
These are great because you can’t tell one bit that they are whole wheat, they taste fantastic.  The best part is they don’t look whole wheat so no one has to know!
Chocolate Chip Cookies

1/2 cup butter or vegan butter (1 stick)
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg or flax egg (1 TB ground flax seeds + 3 TB water)
1 tsp vanilla
1 cup whole wheat flour
1 1/4 cup oats (ground or whole)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips (70%)

Bake at 375 degrees for about 8 min
Depending on your oven
You can crank out about 14 cookies, varies with size

Egg replacement to create a vegan recipe:
1 TB ground flax + 3 TB water = 1 egg

For vegan- mix flax and water until slightly thickened and all the flax is soaked up

Cream the butter and sugars together, add the egg (or flax seed mixture), and vanilla
Sift the flour and oats (if are powdered), baking powder, baking soda, and salt
Add the chocolate chips, I just add however much I’m feeling!

For the oats, you can either add them whole (the instant oats are best), grind them all into a powder for flour, use oat flour that’s packaged, or go half and half (grind half the oats and leave half whole)

Variations:
Sprinkle or grind sea salt atop each cookie before baking
Use a fancy dark chocolate bar roughly chopped
Add a touch of caramel to dough or a dark chocolate caramel bar


Chocolate Chip Cookies

Chocolate Cake

This is my all time favorite chocolate cake recipe and it’s even vegan!  That means this is a super moist cake.  This cake is an all-occasion delight, the last event I made this cake for was Mother’s Day which went over swimmingly!

8 servings
8″ cake (single layer)
Need to double the recipe for a double layer cake

Grocery:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup AP flour
1/3 cup cocoa (I always use Dutch cocoa)
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

First mix soy milk and vinegar to curdle for 5-10 min
Add the sugar, oil, extracts
Add flour, cocoa, baking powder, baking soda, salt
You can bake these right away or if the batter is left overnight in the icebox, it will thicken

Bake at 325 degrees
Cupcakes: 15-20 min
Cake: 30-45 min

Regular buttercream or vegan frosting is fine to use

Vegan frosting:
1 cup vegan butter (margarine)
4 cups powdered sugar (may need more to thicken)
1 TB vanilla
Other flavorings are welcome like almond extract, cocoa powder, etc

Chocolate Cake - The Kitchen Bistro

Chocolate Cake - The Kitchen Bistro

Coconut Scones

I have relied on these tropical scones for years to get me through mornings and midday snack times!

Coconut Scones

6 servings

Ingredients:
2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 TB margarine or vegan spread, cut into small pieces
1/2 cup coconut milk (from the can so it’s thicker)
Add about 1/2 cup shredded coconut

Preheat oven to 400 degrees

Directions:
Mix the dry ingredients: flour, sugar, baking powder, and salt
Crumble in your butter till incorporated well and butter is in small pieces
Add shredded coconut here (for extra flavor, toast the coconut first)
Last, add coconut milk

Bring dough all together and turn out onto a floured surface
Cut scones out and bake for 10-15 minutes
I always like to handle the dough a little longer so the scones are a tad tougher
My preference is scones should be tougher and biscuits should be lighter

Notes:

I have always used margarine for all my baking but you can certainly use butter
You can either toast or not toast your coconut, I tried both and leaving it un-toasted makes the scones taste sweeter and moister
Toasting the coconut makes them less moist but gives the scones more color

Coconut Scones- The Kitchen BistroCoconut Scones- The Kitchen BistroCoconut Scones- The Kitchen Bistro

Green Tea Cupcakes

They’re vegan too!
Makes about 12 cupcakes

For frosting options:
Almond or Vanilla frosting
Lemon &/or Honey frosting
If you can find green tea macha powder, there’s also Green Tea frosting
These are also wonderful plain, so moist!

1 cup soy milk
4 green tea bags
1 tsp apple cider vinegar

(Wisk or sift dry ingredients)
1 1/4 cup AP flour
2 TB cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla
1 tsp almond extract

Green food coloring (Avocado color)

Directions:
Heat soy milk & soak tea bags for 1/2 hour or longer
Add vinegar to milk mixture for 5-10 min to “curdle”
Next wet ingredients
Add dry mixture
Tint batter for green tea color, I like Avocado green food coloring

Here’s a base Buttercream, then you can add flavors to taste:
1/2 lb butter (2 sticks)
2 cup powdered sugar
1 1/2 tsp – 2 tsp vanilla
To make, it helps to have a stand mixer to achieve fluffiness

Green Tea Cupcakes - The Kitchen Bistro

Organic Carrot Cake

Vegan (and possibly gluten-free) recipe
Every ingredient you can buy organic is organic!

1 1/2 cup sugar (yes, you can buy this organic)
3/4 cup canola oil
2/3 cup pineapple
3 1/2 cup spelt or whole wheat pastry flour
1 1/2 tsp baking soda
2 tsp cinnamon (yes, organic)
1/2 tsp cloves (yes, organic)
1 tsp salt
3 cup carrots
1 cup raisins
1 cup walnuts
1/2 tsp vanilla (yes, organic)

Mix canola oil, sugar, and vanilla
Add flour, baking soda, cinnamon, cloves, and salt
Add pineapple, carrots, raisins, and walnuts
If needed, add a little water to help mix everything
Scoop really big because these don’t rise very much
Bake at 325 for 10-20 min

Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar (yes, organic)

Beat butter & cream cheese
Add vanilla then powdered sugar
FROST!

Organic Carrot Cake - The Kitchen Bistro