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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“All the Good Stuff” Stuffing

This dish reminds us of Thanksgiving with many flavors arising. There is the chewiness from the bread, sweetness from the dried cranberries, and earthy from the rosemary and almonds. This celebration of stuffing has great sources of vitamin A and vitamin C. There is even high protein in a single serving, about as much as a cup of milk!

"All the Good Stuff" Stuffing

Yield: One (8×8) pan or 7 cups

Ingredients:
1 loaf (about 1 lb) whole wheat bread, cut into small chunks
4 TB (1/4 cup) vegan butter or olive oil
1 cup kale (or swiss chard), chopped
1 cup onion, chopped
1 cup celery, chopped
1 large apple, chopped
1 TB fresh sage, chopped
1 TB fresh rosemary, chopped
1/4 cup parsley
1/4 cup almonds (pre-sliced or chop)
2 TB sunflower seeds
2 TB pumpkin seeds
1/3 cup dried cranberries
1 1/4 cup vegetable broth
1 tsp salt
1/2 tsp pepper
8 oz Italian sausage (chicken or turkey), cooked and chopped (optional)

Directions:

  1. Preheat oven to 375° F.
  2. Scatter the whole wheat bread chunks on a baking sheet and place in the oven to toast. When the toasted bread chunks are done, place in a large bowl and add the kale (or swiss chard).
  3. In a large sauté pan, melt the vegan butter and cook the onion, celery, apple, sage, rosemary, and parsley for 3-4 minutes or until the onions become tender.
  4. Add the onion mixture to the bowl with the toasted bread and kale (or swiss chard).
  5. Add the almonds, sunflower seeds, pumpkin seeds, cranberries, salt, and pepper; add the sausage now if you’re using; toss to combine.
  6. Add the vegetable broth to moisten the bread. You could also use clean hands to “soak” the broth into the bread.
  7. Dump the stuffing into a buttered or oiled 8×8 casserole dish. Bake for 30 minutes.

*Note: If you don’t have or don’t want to use all the different nuts and seeds, you could just use one kind to equal 1/2 cup; or leave them out.

HAPPY THANKSGIVING!

"All the Good Stuff" Stuffing

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