Tag Archives: baking

No-Bake Chocolate Peanut Butter Cheesecake Bites

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE BITESRecently, I teamed up with Amazing Grass to come up with a recipe featuring their Chocolate Peanut Butter flavored Protein Superfood. Even though the weather is finally starting to cool down, I still wanted to create an easy no-bake recipe that likely uses ingredients that you already have on-hand. An added challenge was making something that was gluten-free, soy-free, oil-free, vegan and obviously tasty! This post was sponsored by Amazing Grass, but all opinions on the product are completely my own. I have a lot of great things to say about it!

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Photo courtesy of amazinggrass.com

I’ve been pleasantly surprised by this new product from Amazing Grass, since it’s not only a protein powder but is also packed with superfoods and other nutrients. The flavor is exactly as it sounds, but neither the chocolate nor the peanut butter is too overpowering. This product does have a little stevia in it, but I found it to be a lot more subtle than other protein powders I’ve tried in the past. When I’m not making no-bake recipes like this, my go-to way to enjoy Amazing Grass is to throw it in a blender with a little non-dairy milk, frozen bananas and ice. The nutrition facts are impressive per serving and you can’t go wrong with this flavor, especially!

img_4044No-Bake Chocolate Peanut Butter Cheesecake Bites
These individual-sized cheesecake bites are a cinch to make and use only a few ingredients. They are gluten-free, vegan, soy-free and even have some hidden fruits and veggies in them! Your friends will be amazed when they find out how simple, yet delicious this recipe is!

Ingredients – Crust:
1/4 cup oats
1/4 cup peanuts
1 Tbs maple syrup

Ingredients – Filling:
1/2 avocado
1 serving Amazing Grass Protein Superfood, Chocolate Peanut Butter
1 small banana
1/4 cup peanuts
2-4 Tbs almond milk

Directions:
1. Place the oats and peanuts in a high speed blender and mix until you get a flour-like consistency. Add in the maple syrup and continue blending until the mixture sticks together.
2. Using a cupcake pan, place the crust mixture into 4 wells of a cupcake pan making sure to press into the bottom of the pan. Place in the freezer while preparing the filling.
3. Put all ingredients for the filling into a blender, and blend until you get a smooth and creamy consistency. Start with less almond milk and add more if needed. Pour this mixture into the cupcake pan on top of the crust.
4. Freeze the cupcake pan with the filling and crust for 1-2 hours so it can set. Remove from the freezer and use a butter knife or something similar to remove the bites from the pan if needed. Allow to thaw for 5-10 minutes before eating and enjoy!

*Note: these are best when enjoyed straight from the freezer. Thawing and re-freezing is not recommended.

Do you have any favorite ways to enjoy protein powder? Have you used Amazing Grass before in the past? Let me know in the comments below!

Ultra-Rich Fudgy Brownies (GF)

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganBrownies are amazing…am I right? Whether you’re a cake brownie or fudgy brownie lover, there’s a sweet treat for everyone! I’ve made my fair share of brownies in the past, but I’ve hardly ever ventured into the gluten-free territory. Using some products from Madecasse and TigerNuts gave me the chance to experiment with a vegan and gluten-free fudgy brownie recipe! Even further, I was able to make these completely nut-free as well. Now, regardless of if you’re vegan, or if you can’t consume gluten, dairy, eggs and/or nuts you can still enjoy these fabulous and ultra-fudgy brownies! Continue reading

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganOne of the things that makes a big difference when it comes to chocolate desserts is quality. I am so thankful to Madecasse for sending some samples of their chocolate bars (full review coming soon!) and dark chocolate baking discs. These 70% cocoa discs are excellent for melting, because they have a super smooth consistency and the shape helps prevent burning in my experience. I even had some of their pure vanilla extract to keep the quality as high as possible.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother product I was recently sent to try out in some baked goods was this Gluten-Free TigerNut flour from Organic Gemini. I also got the chance to try out and review their horchata beverages and more right here recently on my blog! Unlike almond or peanut flour, this happens to be completely nut-free as well which makes this recipe friendly for virtually anyone. I loved the fact that the flour kept these brownies soft, without making them crumbly. The flavor of the TigerNut flour was fairly neutral, which is why I can’t wait to try it in some more baked goods!

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother awesome part of being vegan is that your recipes are already free of dairy, eggs, and meat, which are some of the common allergens. Something else that people often associate with veganism is cutting out gluten. Though I am not sensitive to gluten, I know a lot of people who are. Being the type of person who likes to share my food with friends and family, it’s important to me to be flexible and have some allergen-friendly recipes at the ready. I found that these were super easy to make, and my dad (who isn’t vegan or allergic to gluten) didn’t even know the difference. In fact, I still don’t think he knows that these were made with TigerNut flour.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganNow, I’d love to hear from you…have you experimented with vegan and gluten-free baking? What are some of your go-to recipes? If you get a chance to make these, I’d love to know how they turned out or if you used any modifications. Get back into baking this weekend!

Ultra-Rich Gluten-Free, Fudgy Brownies
Serves 9
An incredibly rich, fudgy brownie that also happens to be nut-free, gluten-free, dairy-free and vegan!
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Ingredients
  1. 1 cup Madecasse 70% Baking Discs (or dark chocolate chips)
  2. 3 Tbs applesauce
  3. 3 Tbs coconut oil
  4. 1/2 tsp salt
  5. 3/4 cup vegan sugar
  6. 1 tsp vanilla extract
  7. 2 egg replacers (I use Ener-G)
  8. 3/4 cup + 2 Tbs TigerNut/Gluten-Free Flour
Instructions
  1. 1. Preheat the oven to 325ºF, and prepare an 8x8 baking dish with foil or by lightly greasing. Using a double-boiler pan over water at medium/low heat, begin melting the chocolate. Once it starts melting, add in the coconut oil and salt, stirring quickly. Once the mixture becomes incorporated, add in the applesauce quickly and remove from the heat.
  2. 2. Stir in the vanilla, and sugar. Prepare vegan eggs according to instructions and add to the mixture, half at a time. Add the gluten-free flour in parts, until a brownie batter forms.
  3. 3. Pour into the prepared pan and bake for 25-30 minutes, making sure that the brownies are cooked all the way through. Allow the brownies to cool before removing from the pan, cutting and serving.
Adapted from Allrecipes
Adapted from Allrecipes
Another Hungry Vegan http://anotherhungryvegan.com/

Salted Dark Chocolate Ice Cream Sandwiches

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganIf you know me, then it’s no mystery to hear that I love both chocolate and ice cream equally. But honestly, who doesn’t? And why should you have to choose? Growing up my family and I would vacation to the lake, and after a long day in the sun it became a tradition to go to the local grocery mart to pick up a Big Wheel. If you don’t know what that is, well essentially it’s a cookie ice cream sandwich. Big Wheel’s were delicious, full of processed ingredients and definitely not vegan. Since the weather’s been so nice, I decided on these homemade big wheels that ended up being a big hit in our house. Keep reading on to see how you can make this easy recipe for yourself! Continue reading

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganMy latest review of Salazon got me thinking of some delicious ways to incorporate their Dark Chocolate with Sea Salt bars. This bar has the wonderful richness of a dark chocolate bar with some hidden sprinkles of sea salt mixed in. I rarely have chocolate chips on hand, because I much prefer mixing in actual chunks of dark chocolate into baked goods. Plus the cookies come out looking a lot fancier in my opinion and you don’t have to worry about seeking out vegan chocolate chips in the first place.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan One of the secrets to these cookies is making them large enough for sandwiches, at least if you want to make them like traditional Big Wheels. However, if you want you can have these cookies plain or à la mode with your favorite vanilla or chocolate ice cream then go for it!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe reason you want to make your cookies a certain sizes is because of this “Life Hack”. As a rule of thumb, you’ll want to spoon out your dough to make six larger cookies as opposed to one dozen of the normal size. After your cookies have cooked completely (don’t leave them “half-baked” or too soft), let them cool and then it’s time to assemble! Simply take your vegan ice cream (I recommend coconut or cashew-based) and let it thaw for just a few minutes. Remove the lid and using a serrated knife, cut about half an inch off of the pint from the top. Simply peel off the packaging and smush (lightly) between two cookies.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganBy using a pint of ice cream itself for the filling, rather than scooping out the ice cream, you’re left with a perfect flat filling  that presents itself quite nicely. I challenge you to experiment with different ice cream flavors, such as vanilla, coconut, chocolate, or even berry. The recipe I used for this batch will be posted below, but seriously…don’t be afraid to get creative!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe recipe makes about 3 sandwiches, just so you know. I like to store these by wrapping each assembled sandwich and placing in an airtight container in the freezer. Or, you can just eat them right after putting the sandwiches together. I’ll admit, it’s hard to go through the whole day knowing these are in your freezer and saving them for dessert. Regardless of when you choose to make (and eat) these, they are super easy to prepare and much tastier than any Big Wheel I have ever had!

Salted Dark Chocolate Ice Cream Sandwiches
Yields 3
A homemade Big Wheel ice cream sandwich that's vegan, preservative-free and still completely delicious!
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Ingredients
  1. 1 cup whole wheat flour (I used a little extra for high-altitude baking)
  2. 1 tsp baking powder
  3. pinch salt
  4. 1/2 cup unbleached, vegan sugar
  5. 1/4 cup melted coconut oil
  6. 1/2 tsp vanilla extract
  7. 1/4 cup water
  8. 1/2 bar dark chocolate, finely chopped
  9. 1 pint of your favorite vegan ice cream
Instructions
  1. Begin by preheating the oven to 350º and mixing the sugar, coconut oil and vanilla extract together in a bowl. Add in the flour, baking powder, salt and water. Mix until a doughy consistency forms. Fold in the chopped dark chocolate until well-combined.
  2. Place the rounded dough onto a greased or lined cookie sheet, forming 6 uniform larger pieces of dough. Bake for 15-20 minutes, or until the cookies are fully cooked and slightly browned. Be careful not to overcook.
  3. Allow the cookies to cool completely. Let the ice cream thaw slightly before assembling the cookies. Remove the top lid of the ice cream pint, then using a serrated knife slice about 1/2 an inch off the top to make the sandwich filling. To assemble, sandwich the ice cream (removing the carton around the section) between the two cookies and smush lightly.
  4. To store, wrap each sandwich in plastic wrap and an airtight container or store in a plastic bag. Allow to thaw slightly if serving them straight from the freezer. Split with someone, or enjoy all for yourself!
Another Hungry Vegan http://anotherhungryvegan.com/

Cookie Recipe Roundup 2014

Vegan Cookie Recipe Roundup 2014
Are you a lover of vegan baked goods? Do you need more cookies in your life? Are you trying to get in at least one more dessert recipe before the new year? If you answered YES to any of these questions, then boy do I have good news for you! Even though Christmas and Chanukah have passed, that doesn’t mean the holiday cheer has to go away. Here, I have three different cookie recipes that are sure to be a hit at your New Year’s Eve party. Or, just cook these for your household and stick them in the cookie jar. Regardless, they’ll be gone before you know it! Continue reading

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First, I will begin with these Vegan White Chocolate Macadamia Nut cookies. Have you ever tried one of these kinds of cookies before? Was it vegan? No worries, now you can make these in your home without any animal products, as a cholesterol-free yet incredibly flavorful treat. These cookies are soft and chewy with a crunch from the nuts and white chocolate chips. Do you want the recipe? All you have to do is click here to get it!

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So, maybe white chocolate macadamia isn’t your kind of thing. No worries! There is probably a cookie for everyone in this recipe post, which is why I wanted to include a few options. The next one is for these Dark & White Chocolate Chip Cookies. Why have one type of chocolate chip cookie when you can have two? I have a feeling you will definitely want to try out these cookies! Get the recipe here and make them ASAP.

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Lastly, these Chai Spice Snickerdoodles! You can hear my honest thoughts on the recipe here (hint: it’s one of my mom’s new favorite cookies) or just go directly to the actual recipe over on the Post Punk Kitchen. I followed the recipe exactly, other than the fact that I only made one dozen cookies. Now that I think about it, I definitely should’ve made more!

Did you make any of these cookies? Are you planning out your next baking day? Either way I would love to hear your thoughts in the comments. Wishing you all a very happy (and hopefully cookie-filled) New Year!

White & Dark Chocolate Chip Cookies

White & Dark Chocolate Chip Cookies | Anotherhungryvegan.com
This is one of those fun types of cookies that I see all the time online or pre-packaged in stores. Unfortunately they are rarely ever vegan, which is a huge bummer. However, one thing that I have learned about being vegan is that if you can’t find a vegan version, you can always make one yourself. These cookies taste way better than any store-bought cookie that I have ever tried, and they have way fewer ingredients as an added bonus! Continue reading

White & Dark Chocolate Chip Cookies | Anotherhungryvegan.com
As mentioned on my other white chocolate chip cookie post, a word of caution is to make sure that the white chocolate chips you are using are vegan, because many typical grocery store brands are not. The ones that I use are by Lieber’s, and you can buy them easily online. Luckily, Chocolate-Covered Katie has a recipe where you can make your own vegan white chocolate chips here as an alternative to buying them.

White & Dark Chocolate Chip Cookies | Anotherhungryvegan.com
Besides the vegan white chocolate chips, something that really makes these cookies magical is the dark chocolate chunks inside. For that task, I didn’t just go with any standard chocolate bar, I went with Nibmor’s Original dark chocolate bar with 72% cacao. If you are curious about Nibmor, I will have a review of their bars up on this blog coming very soon (so be sure to stick around). But for now, you can use your favorite vegan dark chocolate bar as a substitute, making sure to chop it beforehand for the optimal white to dark chocolate ratio.

White & Dark Chocolate Chip Cookies
Yields 24
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 Tablespoons golden flax meal
  2. 3 Tablespoons water
  3. 2 ¼ cups all-purpose flour
  4. ¾ teaspoon baking soda
  5. ¾ teaspoon salt
  6. ½ teaspoon cinnamon
  7. ¾ cups + 2 Tablespoons room temperature vegan butter
  8. 1 ½ cups sugar
  9. 2 teaspoons molasses
  10. 2 teaspoons vanilla extract
  11. 1/2 cup semi-sweet chocolate chips, 1/2 cup vegan white chocolate chip cookies
Instructions
  1. 1. Preheat your oven to 350ºF. In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper or lightly grease.
  2. 2. In a medium mixing bowl whisk together the flour, baking soda, salt and cinnamon until well incorporated. Set aside.
  3. 3. In another medium mixing bowl cream the vegan butter and sugar until well mixed. Beat in the flax meal mixture, followed by the molasses and vanilla extract.
  4. 4. Add the flour mixture and mix until just incorporated. The dough will be fairly thick. Fold in the chocolate chips.
  5. 5. Form the dough into 1 ½ inch balls. Place them on the cookie sheet, spacing each about 2 to 3 inches apart. Bake for 15 minutes, rotating the cookie sheets halfway through baking. These cookies will not brown as they bake so it's important to pay attention to the baking time otherwise they will come out too hard.
Notes
  1. I used chopped pieces of a vegan dark chocolate bar instead of chocolate chips, and vegan white chocolate chips I had on hand. Be sure to read the ingredients of the chocolate chips, since many contain dairy products. If you can't find vegan white chocolate chips, this recipe comes out just fine with all semi-sweet/dark chocolate chips.
  2. Cookies will store in an air tight container at room temperature for about one week or in a freezer bag in the freezer for up to six months.
Adapted from Veganbaking.net
Adapted from Veganbaking.net
Another Hungry Vegan http://anotherhungryvegan.com/

Vegan White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies | Anotherhungryvegan.com
First for the recipe roundup, I wanted to start with the classic White Chocolate Macadamia Nut cookie. When was the last time you honestly had one of these? I know mine was definitely a few years ago, and it definitely wasn’t vegan. This is one of those cookies that I literally never find a vegan version of in stores, and it’s a shame because they’re so good! If you happen to dislike macadamia nuts though, you can definitely sub-in peanuts, almonds, or just leave the nuts out. There’s nothing wrong with a white chocolate chip cookie all on its own. Continue reading

White Chocolate Macadamia Nut Cookies | Anotherhungryvegan.com These cookies are soft and chewy with a crunch from the nuts and white chocolate chips. Even though these cookies might make you think of summer or spring, they are still just as delightful in the winter. A word of caution is to make sure that the white chocolate chips you are buying are vegan, because many typical grocery store brands are not. The ones that I use are by Lieber’s, and you can buy them easily online. Luckily, Chocolate Covered Katie has a recipe where you can make your own vegan white chocolate chips here as an alternative to buying them.

White Chocolate Macadamia Nut Cookies | Anotherhungryvegan.com
For this delectable recipe, simply scroll down. I would like to note that I had referenced a few different recipes online for this one to come together, such as one from Vedged Out and some non-vegan recipes as well. I like Somer’s idea of making these jumbo cookies, which reminds me of Alternative Baking Company and their Cookies of the Season. So, maybe white chocolate macadamia isn’t your kind of thing. I figured out some other fun ways to change up this recipe (if you scroll down to it), such as including shredded coconut or peanuts instead of macadamia nuts. There is probably a cookie for everyone in this recipe roundup, which is why I wanted to include a few options. Click here to return to the other cookie recipes!

Vegan White Chocolate Macadamia Nut Cookies
Yields 12
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Ingredients
  1. 1 Tbs ground flaxseeds
  2. 1/4 cup vanilla or unflavored non-dairy milk
  3. 1/2 cup unbleached sugar
  4. 1/2 cup room temperature coconut oil, or alternative unflavored oil
  5. 1/2 tsp vanilla
  6. optional: splash of almond extract
  7. 1 1/4 cup + 1 tbs all-purpose flour
  8. pinch of salt
  9. 1 tsp baking powder
  10. 1/4 cup vegan white chocolate chips
  11. 1/4 cup roughly chopped raw macadamia nuts
Instructions
  1. 1. Preheat the oven to 350°F. Place the ground flaxseeds in a bowl with the non-dairy milk to let them thicken. You can also place them in a bowl with half the measurement of water and half of non-dairy milk if you are running low. Then allow to set for a few minutes until a flax "egg" forms to help bind the cookies together. Meanwhile combine the melted coconut oil and sugar and beat together. Add the sugar and vanilla until you get a smooth consistency throughout.
  2. 2. In a separate bowl, stir together the dry ingredients. Slowly add the flour mixture to the wet ingredients until a dough forms. Fold in the chopped nuts and white chocolate chips.
  3. 3. Using an ice cream scoop, place rounded dough onto the cookie sheet, spacing each a couple inches apart. Flatten the dough slightly to form a round disk.
  4. 4. Bake for 12-15 minutes. Cookies may be lightly browned, but allow them to continue cooking on the sheet once they are out of the oven.
Notes
  1. If you aren't able to find vegan white chocolate chips, you can sub in vegan semi-sweet chocolate chips for a twist. Other fun ingredients include shredded coconut, or using chopped peanuts if you don't care for macadamia nuts.
Adapted from Vedged Out
Adapted from Vedged Out
Another Hungry Vegan http://anotherhungryvegan.com/

Chai Spice Snickerdoodles

Chai Spice Snickerdoodles | Anotherhungryvegan.comLastly, as part of my “end of the year” cookie roundup, these Chai Spice Snickerdoodles! I literally can’t remember when I last had a snickerdoodle. I mean, it probably wasn’t that long ago but that doesn’t mean I was looking forward to trying these cookies any less. I know a ton of people have tried this exact cookie recipe before and they loved it, but probably not as much as me. I’m not kidding, my mom says it’s one of her new favorite cookies that I’ve made. Continue reading

Chai Spice Snickerdoodles | Anotherhungryvegan.com
I would like to say that I came up with this brilliant recipe, but it’s actually from my Isa Does It cookbook. If you don’t have that cookbook yet, you should definitely use some of your Christmas/holiday money and go pick one up, ASAP. Lately I’ve been getting a lot of use out of the book and I’ve done a good majority of the desserts in there already. Luckily, you can find the recipe for the snickerdoodles over on The Post Punk Kitchen and it’s the exact same recipe that I used for these ones except I only made one dozen cookies. Now that I think about it, I definitely should’ve made at least twice as many. This is my serious recommendation to you to make two dozen of these snickerdoodles. Trust me on this one.

Chai Spice Snickerdoodles | Anotherhungryvegan.com
I am so excited about this cookie roundup and I hope you get a chance to try at least one of the recipes. If you LOVE snickerdoodles, then go for this one first. Or as another option, save these recipes for your next big celebration. Click here to return to the original cookie roundup post!

Butterscotch Chip Cookies

Vegan Butterscotch Chip CookiesWhen was the last time you had butterscotch cookies? What about vegan ones? Regardless of your answer, these vegan butterscotch chip cookies are so delightful that you’ll want to make them just in time for Christmas! These would make a fantastic dessert to bring to your holiday cookie swap, but you can always leave them out for Santa with a glass of almond milk. Or, if Christmas flies by and you still haven’t made these, they are a great treat for any New Years celebration as well. Continue reading

Vegan Butterscotch Chip Cookies
I have been searching for vegan butterscotch chips for ages (ok, not really that long but hopefully you catch my drift)! I stumbled upon these King David ones completely by chance at Nooch Vegan Market in Denver. Unfortunately, any others I found in typical supermarkets contained dairy. You can look for these particular chips online on places like this. However, there are plenty of other vegan varieties online here or here. Don’t have time to get butterscotch chips? No worries! You can also sub in some vegan peanut butter chips. I have never actually found vegan PB chips in stores, but I happened to find a super simple recipe over on Minimalist Baker if you’re pressed for time.

Vegan Butterscotch Chip Cookies
Would you look at that plate? Don’t you just want to grab a cookie right out of the screen? I’ll admit that I snagged a cookie before they were fully cooled, because I was too anxious to try one. As for the majority of these, they are going to a cookie exchange at my mom’s work. My fingers are crossed that everyone enjoys them! Even if the other people at the cookie exchange are not exactly vegan, these are great for those with nut, dairy, and egg allergies or for people who are watching their cholesterol or looking to eat a little healthier. Yes, they are still cookies so try not to eat them all at once or you might get a stomach ache. Just a disclaimer!

Vegan Butterscotch Chip Cookies
If the taste of these cookies isn’t spectacular all on its own, the appearance is extremely appetizing. I really love the light-colored butterscotch chips in contrast with soft exterior of each cookie. I recommend baking these just for the sweet, freshly baked aroma that they add to your home. It reminds me of an oatmeal-cinnamon type of cookie smell, and the taste is very similar as well. I make a joke with my family that cookies baking in the oven are a natural room deodorizer. Why gift someone a candle when you can bring them these cookies, the baking mix in a cute DIY present, or simply pass on the recipe?

Did you get to do some baking this holiday season? Let me know in the comments what you got to bake. You get bonus points if it happens to include these Butterscotch Chip Cookies!

Butterscotch Chip Cookies
Yields 24
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Ingredients
  1. 1 tablespoon ground flax
  2. 3 tablespoons water
  3. 1 cup white whole wheat flour
  4. 1 cup rolled oats
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 teaspoon ground cinnamon
  9. 1/2 cup firmly packed brown sugar
  10. 1/2 cup vegan butter
  11. 1 teaspoon vanilla extract
  12. 1/2-3/4 cups vegan butterscotch chips
Instructions
  1. 1. Preheat the oven to 400ºF, and lightly grease or line one cookie sheet with parchment paper.
  2. 2. In a small bowl, stir together flax and water. Set aside for 5 minutes or until thickened. While it sits, grind your oats in a food processor or blender until you get a flour consistency. Add it to a separate medium bowl and whisk it with the flour, baking powder, baking soda, salt, and cinnamon.
  3. 3. In a large bowl, beat sugar and butter until combined. Beat in flax mixture and vanilla. Add flour mixture to sugar mixture and stir until combined. Stir in butterscotch chips
  4. 4. Drop heaping tablespoonfuls of dough onto baking sheet, spacing dough about 2 inches apart.
  5. 5. Bake for 10-12 minutes or until cookies are set. Let cool on baking sheets for 5 minutes then transfer to wire racks to continue to cool.
Adapted from SheKnows
Adapted from SheKnows
Another Hungry Vegan http://anotherhungryvegan.com/