vegan chocolate chip cookies

these honestly might be even better than my non-vegan version, and not just because you can eat the dough.

• 1/2 cup canola oil or melted coconut oil

• 1 cup brown sugar (can sub out up to 1/2 cup for white sugar)

• 1/4 cup almond milk (I used unsweetened vanilla)

• 2 cups AP flour

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tsp vanilla

• 1/2 tsp salt

• chocolate chips to taste (Trader Joe’s and Enjoy Life are both vegan)

Preheat oven to 350º. Combine the oil and the sugar, then add the almond milk and vanilla.

In a separate bowl, combine all dry ingredients except for chocolate chips. Mix well before adding chocolate chips.

Roll into very generous-teaspoon sized balls and flatten slightly. Bake for 7-10 minutes or until they just start to dry out in the centers. Allow to cool slightly on baking sheet before removing.

chocolate chip biscotti

lots of steps but I promise they are all easy. warning: do not attempt if you don’t have a mixer, unless you have super strong arms. makes… 24ish pieces.

• 10 tbs butter, softened to room temperature

• 1 1/3 cups sugar

• 3 eggs

• 2 tsp vanilla

• 3 1/4 cups AP flour

• 1 tbs baking powder

• 2/3 cup mini semi-sweet chocolate chips, plus more for melting/drizzling if desired

Preheat oven to 350º. Line a large cookie sheet with parchment paper (or leave unlined because who tf has parchment paper.)

Beat together butter and sugar until creamy. Add eggs and vanilla one at a time. Gradually add in flour and baking soda, and mix until combined. Add in chocolate chips.

Lightly flour your hands. Divide the dough into two and create two loaves on your cookie sheet: approximately 3-4” wide and 10” long. They will spread, so give yourself enough room.

Bake for 30-40 minutes until they are completely dry on the outside and the edges are golden brown. I tend to undercook at this step because no one likes dry biscotti.

Let them cool completely.

Once cooled, use a bread knife to slice on the diagonal into 3/4-1” slices. Place cut side-down on the cookie sheet. Return to 350º oven and bake for 10 minutes.

Allow to cool. If desired, melt additional chocolate and dip the pieces or drizzle over.

cookie dough pie

good for using up random baking ingredients in your cabinet.

• 1 graham cracker crust

• 2 eggs

• 1/2 cup brown sugar, packed

• 1/2 cup sugar

• 1/2 cup all-purpose flour

• 1 tsp vanilla

• 1/2 cup salted butter, melted

• 1 cup semi-sweet chocolate chips

• 1 cup pecans, chopped (optional)

Preheat oven to 325º. Combine eggs, sugar, flour, and vanilla. Stir in melted butter followed by chocolate chips and pecans. Pour into crust.

Bake ~1 hour or until middle is set. Pro tip: at about the 45-minute mark, remove the pie, slice into 8 pieces, and place back in the oven. It helps the middle cook all the way through.

oatmeal cookies

oatmeal cookies are only good when chewy. there, I said it.

• 1 cup (2 sticks) butter, softened

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 eggs

• 1 tsp vanilla

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 1/2 tsp cinnamon

• 3 cups instant oats

• 1 cup semi-sweet chocolate chips or raisins, optional

Preheat the oven to 375º.

In a mixing bowl, whisk together flour, baking soda, and cinnamon. In a medium bowl, cream together butter and sugars. Add eggs and vanilla one at a time. Gradually add in the dry ingredients. Once combined, stir in the oats.

Grease or parchment paper cookie sheets. Roll the dough into walnut-sized balls and flatten slightly.

Bake for 8-10 minutes, and allow to cool for a few minutes before removing from the baking sheet.