Vegan Chocolate Chip Pecan Cookies

Before I ventured into vegan food world, baking was one of my fortes. Still, I absolutely LOVE baking, especially when I am feeling a little down. For some odd reason, it always just puts me in a better mood. Perhaps it is because my work produces a warm sweet treat when all is said and done? Whatever the case, I find myself baking less and hope to change that. It is especially hard now that I am baking for only two because baking generally results in monstrous quantities of sweet treats. Thankfully, this recipe is PERFECT for two. You will not find yourself forcefully scarfing down discs of sugary goodness just to see the jar empty once again. I hope you enjoy these as much as I did!

Note: the whole wheat pastry flour is optional - all-purpose or whole wheat would work just fine. In fact, that oh-so-familiar cookie texture from your childhood would be best achieved using only all-purpose flour. I have been mixing my flours for so long, that I prefer the different texture. Give it a try if you like. I like to think it is a healthier way to go about baking. (Like cookies have ANY nutritional value anyway).

Ingredients

•  1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2  tsp baking soda
• 1/4 cup turbinado sugar or any unrefined sugar (even refined sugar is ok)
• 1/4 tsp sea salt
• 1/3 cup pure maple syrup (agave nectar is a good cheap substitute)
• 1/2 tsp blackstrap molasses
• 1 1/2 tsp vanilla extract
• 1/4 cup canola oil (be generous with the 1/4 cup)
• 1/3 cup vegan chocolate chips - ghirardelli/trader joe's semi-sweet are both good vegan options
• 1/3 cup chopped pecans

Directions

Preheat the oven to 350 F.

Sift together the flours, baking powder, and baking soda. Stir in the sugar and salt.

In a separate bowl, whisk together the maple syrup, molasses, and vanilla. Slowly pour in the oil, while whisking. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Stir in the chocolate chips and pecans.

Drop heaping tablespoons of dough onto a cookie sheet lined with parchment paper OR a greased cookie sheet. Bake for 10-12 minutes, or until just golden brown on the edges.

Yield: 8-10 cookies.

Vegan Chocolate Waffles v2.0

Okay, so this was my second attempt at chocolate waffles. As with my last chocolate waffles, these came out with a cakey texture. They are even cakier upon reheating (waffles freeze really well). With that said, this recipe is still great, and maybe even a little easier than the other one.

Note: it is ok to use all-purpose flour in place where I call for whole wheat pastry flour. I like to add whole wheat flour to all of my recipes, if I can help it. 

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder - i like dark cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon (optional)
• 1/2 cup sugar - light brown sugar could be good here
• 1 3/4 cups almond milk - i like vanilla (or any milk substitute)
• 1/4 cup canola oil
• 1 1/2 tsp vanilla

Directions

Preheat waffle iron.

Sift together (or, in my case, whisk) the flours, cocoa powder, baking powder, salt, and cinnamon.

In a separate bowl, combine the almond milk, oil and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Eat and enjoy! I like mine with chunky peanut butter and a little drizzle of grade B pure maple syrup.

Vegan Chocolate Waffles

Although I cannot seem to get that light fluffy waffle with a crispy exterior with ANY vegan waffle I have tried, these waffles are quite delightful! They are not too sweet either. I enjoy them with with peanut butter and a light drizzle of maple syrup. My boyfriend Ian, on the other hand, enjoys his with butter only, though I am getting him to enjoy a little peanut butter on the side ;-).

I always try to add whole wheat flour to my goodies, but it is not necessary. I simply feel healthier (psychologically). Happy eating!


Ingredients

• 2/3 whole wheat flour
• 2/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon (optional)
• 2/3 almond milk - i like vanilla (or any milk substitute)
• 1/2 tsp apple cider vinegar
• 5 tbsp cocoa powder - i like dark cocoa powder
• 1/4 cup vegan chocolate chips - ghirardelli/trader joe's semi-sweet are both vegan
• 1/4 cup boiling water
• 1/3 cup brown sugar
• 1/4 cup canola oil
• 1 tsp vanilla

Directions

Boil water. Preheat waffle iron.

In a small bowl, whisk together almond milk and apple cider vinegar (and let it sit approx. 10 minutes).

In a  separate bowl, combine the flours, baking soda, salt and cinnamon. I whisk them together because I don't have a sifter.

In a third bowl, whisk together the cocoa powder, chocolate chips and boiling water. Whisk the milk mixture into the chocolate. Then, add the brown sugar, oil, and vanilla and combine. Gradually stir the flour mixture into the wet ingredients until just combined. Do not overmix.

Now, you should have sinfully delicious waffles! Cheers!