Vegan Chocolate Chocolate Chip Cookies

My passion or lack of passion for baking has expanded now that I have a Kitchen Aid stand mixer. This Christmas my step-mother gave me the mixer as a gift and I was very excited to get to use it. Unfortunately we moved out of our house temporarily to put it on the market and I left the mixer at home. Finally, now that spring is here, we are back home (before we move to the new place) and I have been able to use the mixer.

Wow, it really makes baking quick and easy! I’ve decided to not only try out the mixer, but to try out some new recipes. I’ve been on a vegan baking kick lately so I’ve decided to experiment with some yummy vegan recipes.

First I decided to try Vegan Blueberry muffins. I searched for recipes that noly have ingredients that I already have in the pantry so that I didn’t have to go buy more food (as we are trying to use everything in the house that we can before we move). The recipe I found was a gluten-free, vegan recipe, since I wasn’t going for the gluten-free, I omitted the gluten-free flour and the xanthan gum).

http://www.foodnetwork.com/recipes/blueberry-muffins-recipe2/index.html:

2 cups gluten-free all-purpose baking flour (I used buckwheat flour)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum (I omitted this)
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar (I used the agave/maple syrup blend from trader joes)
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries (I used frozen)

The muffins can out fluffy and tasty, but if made it again I would use reagulr wheat flour and fresh blueberries. The buckwheat flour has a strong flavor (which I like), but overpowers the blueberry flavor. The frozen blueberries also lack flavor and I think the fresh blueberries would really make these muffins delicious!

The second recipe I tried was Vegan Chocolate Chocolate Chip Cookies, which were so delicious and chewy. I’m not sure, but I think it may be the use of oil rather than butter that keeps the cookies moist and chewy so that they don’t get hard and crispy.

This recipe turned out better than I could have imagined. I shared the cookies with my wednesday playdate (since one of the moms is vegan, it worked out well) and had some left over for us to eat at home. I even let Connor try them and I think he was hooked (considering I don’t think he’s ever had chocolate before!)

This recipe is from epicurious:
1 tbsp ground flaxseed (egg replacement, mix in belnder with 3 tbsp of water until its thick and creamy(
3/4 cup canola oil
1 cup sugar
1 tsp vanilla
1 1/4 cup whole wheat flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup non dairy chocolate chips (I used a whole bag!)

I have never baked without eggs and milk. It is so simple and the recipes can be just as delicious! I’m looking forward to using my Kitchen Aid stand mixer for many more delicious baked goods and I would love to hear if you have some yummy vegan recipes to share!

Tagged as: vegan baking, vegan cookies, vegan muffins

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