Vegan Chocolate Chip Cookies

These cookies were in my initial line of baking mixes, launched back in 2015. Partly inspired by the fact that I was a vegetarian at the time (& tried to be vegan), and partly inspired by the two little boys, Hunter and Carter, who I nannied for and are both allergic to dairy and eggs. 

If you aren't vegan, ignore the fact that I included vegan in the name!! These cookies are delicious regardless of the fact that they are free of dairy and eggs. Your vegan or non-vegan self will love them. 

Vegan Chocolate Chip Cookies

Yields 12-15 Cookies

Ingredients:

1 Cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 Cup brown sugar

1/2 Cup coconut oil, melted

1/4 Cup almond milk

3 oz best quality dark chocolate, chopped into 1/4 inch chunks

Instructions:

1. Preheat oven to 350°F. In a medium sized bowl, whisk together four, baking soda, baking powder, and salt. Set aside.

2. In another medium sized bowl, whisk together the sugar and melted coconut oil for a minute or two, until fully combined and lighter in color. Whisk the almond milk in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined. Just a heads up, the dough has the consistency more of a batter- that's how they should be! 

4. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand.

5. Bake for 8-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

6. Cookies will store in an air tight container for 3-5 days.

Snickerdoodles

When I was developing my initial product line for the baking mixes, I knew that I wanted to include Snickerdoodles. I found a recipe that my mom used to make in one of her old cookbooks... it honestly might have even been "Betty Crocker Holiday" or something like that. I adapted it to make it extra soft and chewy, because that's always been one of the important characteristics for my cookies. 

I wouldn't say that I have any cookies that remind me of my childhood... but if I did I imagine it would be these. Picture yourself sitting in front of the fire, eating warm snickerdoodles, and sipping on some tea. 

Snickerdoodles

Yields 12-15 cookies

Ingredients:

1 + 1/4 + 1/8 Cup all-purpose flour

1/8 tsp salt

1 tsp cream of tartar

1/2 tsp baking soda

3/4 Cup pure cane sugar

1/2 Cup unsalted butter, melted

1 large egg

1 1/2 Tbsp pure cane sugar (for rolling)

1 1/2 tsp cinnamon (for rolling)

Instructions:

1. Preheat oven to 375°F. In a medium sized bowl, whisk together four, baking soda, salt, and cream of tartar. Set aside. 

2. In another medium sized bowl, whisk together the sugar and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix.

3. In a small bowl, mix together remaining cane sugar and cinnamon. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Roll them in the cinnamon sugar. Flatten the tops slightly with the back of a spoon or the palm of your hand.

4. Bake for 8-10 minutes, until the edges are golden brown but the middles still look soft. Do not overcook- they'll go from soft to crunchy pretty quickly. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Vegan Gingersnaps

These cookies were one of our first cookie mixes, but unfortunately they were also one of the first to go. Sorry in advance for the generalization, but apparently vegans don't buy cookie mixes and non-vegans don't buy things that say vegan. 

Regardless of if you're vegan or not, these cookies are insanely good. Crunchy on the outside but still super soft on the inside, with a nice kick from the ginger. And totally suitable for those with dairy or egg allergies. 

vegangingersnap_4.jpg

Vegan Gingersnaps 

Yields 12-15 cookies

Ingredients:

1 1/2 Cups all-purpose flour

1/4 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1 Tbsp ginger 

1/2 Cup pure cane sugar

1/2 Cup coconut oil, melted

3 Tbsp almond milk

1/4 Cup unsulphured molasses

2 Tbsp pure cane sugar, for rolling

Instructions:

1. Preheat oven to 350°F. In a medium sized bowl, whisk together four, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.

2. In another medium sized bowl, whisk together the sugar and melted coconut oil for a minute or two, until fully combined and lighter in color. Whisk the almond milk and molasses in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix.

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Roll the balls of dough in your extra 2 Tbsp of sugar, and flatten the tops slightly with the back of a spoon or the palm of your hand.

4. Bake for 11-13 minutes, until the edges are set but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Double Chocolate Chunk Cookies

Our supply of baking mixes has dwindled down to the last few cases (there's still some available, see here!!), and I wanted to share a recipe that hasn't been available for a while. These cookies were one of our baking mixes for my first holiday season back in 2015... however they were called "Double Chocolate Peppermint Crunch." I took out the peppermint crunch for sharing purposes here because these cookies should be enjoyed year-round, and it's insanely easy to add the peppermint in if you'd like (I included it as an "optional" step in the recipe). 

Double Chocolate Chunk Cookies

Yields 12-15 cookies

Ingredients:

1 1/8 Cup all-purpose flour

1/4 Cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 Cup pure cane sugar

1/4 + 1/8 Cup light brown sugar

1/2 Cup unsalted butter, melted

1 large egg

3 oz best quality milk chocolate, chopped into 1/4" chunks

OPTIONAL: 2 Tbsp crushed peppermint candy, for finishing

Instructions:

1. Preheat oven to 375°F. In a medium sized bowl, whisk together four, cocoa powder, baking soda, and salt. Set aside. 

2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined. 

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand. 

4. Bake for 7-10 minutes, until the edges are golden brown but the middles still look soft. If adding crushed peppermint, sprinkle onto the tops of the cookies after baking, while still hot. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Cinnamon Oatmeal Cookies

I love oatmeal raisin cookies. When I was deciding what baking mixes I originally wanted to come out with, I knew that I wanted to include an oatmeal raisin mix. Feedback came rolling in during my testing stages and I was shocked to find out that a lot of people don't like raisins! People were also requesting oatmeal chocolate chip, which I'm not a huge fan of. I settled on a bit of a compromise: a simple but bold oatmeal cookie that is perfect as-is, but also pairs well with chocolate OR raisins. 

P.S. The amazing black ceramic bowl and tumblers in the photos below are from M.Bueno Pottery

Cinnamon Oatmeal Cookies

Yields 12-15 Cookies

Ingredients:

1 Cup all-purpose flour

1 Cup regular rolled oats

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/4 Cup pure cane sugar

1/2 + 1/8 Cup light brown sugar

1/2 Cup unsalted butter, melted

1 large egg

OPTIONAL: 1/2 Cup raisins, chocolate, walnuts, or any other add-in

Instructions:

1. Preheat oven to 350°F. In a medium sized bowl, whisk together four, baking soda, rolled oats, baking soda, cinnamon, and salt. Set aside. 

2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. If you are adding anything in, fold it into the dough now until just combined. 

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand. 

5. Bake for 8-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

6. Cookies will store in an air tight container for 3-5 days.