Vegan orange chocolate chip cookies!

2 10 2010

These are so yummy that it took all of my self-control not to eat the entire 6 dozen I made for a work event.  at once.  This recipe is based on a recipe from Isa Chandra Moskowitz’s Vegan Cookies Invade Your Kitchen book.  I made some tweaks from her original recipe, but the original is just as tasty.

Makes 2 dozen

2/3 c. agave nectar
2/3 c. canola oil
2 tbsp. rice milk (I use vanilla flav)
1 tbsp. ground flax seeds
1 1/2 tsp. really good vanilla extract (I use Penzy’s super strong vanilla)
1 tsp. orange extract
grated zest of 1 orange
1 1/2 c. all purpose flour
1 c. whole wheat pastry flour
3/4 tsp. baking soda
1 tsp. sea salt
3/4 c. dark chocolate chips or cocoa nibs

Preheat to 325.  Line 2 baking sheets with parchment paper (a must!).

In a large bowl, whisk agave, oil, rice milk, flax, vanilla, orange extract, orange zest all together until smooth.  I do this for about 2 minutes in my kitchenaid on the 2nd speed for about 90 seconds.  Sift in the flours, baking soda, and salt until a soft dough is formed.  Fold in the chips, but be careful that they don’t all end up at the bottom of the bowl.

Drop the dough and smoosh onto the baking sheets about 2″ apart.  Bake 12-14 min until golden brown.  Cool on sheets for 5 minutes before transferring to a wire rack to cool.

Stuff your face.

Thunderstruck Banana Chocolate Chip Explosions

3 03 2009

(yields 6 muffins)



1 1/4 cup Pamela’s Baking & Pancake Mix
1 larhpim1448ge egg
1/4 cup water
1 tbsp vanilla
1/3 cup honey
1 banana, mashed
1/2 cup chocolate chips (dark choc)


yes, i used a heart shaped pan

yes, i used a heart shaped pan

Mix all ingredients together and spoon into greased muffin pan (except I used a silicone muffin pan), 2/3 full.  Bake in preheated oven at 350 for 18-20 minutes.

Try not to eat all of them!