Coconut Chocolate Chip Cookies
- 1/2 cup coconut oil, solid
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (dark chocolate chips if vegan), divided
- Flaky sea salt, optional
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3⁄4 cup soymilk
- 1⁄4 cup oil
- 1 cup frozen blueberries
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Gooey chocolate brownies
- 250g plain flour
- 350g demerara sugar
- 65g plain cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 250ml water
- 250ml vegetable oil
- 1 tsp vanilla extract
- Preheat the oven to 180 C / Gas mark 4.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 23x33cm (9×13 in) baking tin.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
- 175g Pure spread
- 125g demerara sugar
- 2 tbsp golden syrup
- 350g porridge oats
- Preheat oven to 180°C/gas mark 4. Grease a 28cmx18cm baking tin and line with baking parchment.
- Place the Pure spread, syrup and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the Pure spread melts. Remove the pan from the heat and stir in the porridge oats until well blended. Press the mixture into the tin.
- Bake in the oven for approximately 30 minutes until golden brown. Remove the flapjack from the oven and cool in the tin for 5 minutes.
- Turn out from the tin and remove the grease proof paper. Cool the flapjack on a rack before cutting into squares.
Crunchy Shortbread Rounds
- 125g plain flour flour
- 50g caster sugar
- 1/4 tsp Salt
- 112g vegan butter/margarine
- Preheat the oven to 300°F (149°C).
- Sift the flour and add it to a mixing bowl. Add the sugar and salt and mix together.
- Then add the vegan butter, rubbing it in with your fingers. It will first be crumbly and then gradually will form into cookie dough.
- Form the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies. Roll the cookies in sugar and place onto a parchment lined baking tray.
- Roll the remaining dough into a ball again and flatten out again, cutting out more cookies and then repeat.
- At the end you’ll cut out your final cookie, and whatever’s left won’t be enough for a last cookie, so just roll into a small ball, roll it in sugar and add it to the baking tray as a bonus cookie.
- You should have around 8-9 cookies.
- Bake in the oven for 45 minutes.
- After 45 minutes, remove from the oven and allow them to cool for around 30 minutes before eating.