Here’s a list of small happiness’ I want in the near future:

A whole day just to read under a tree

Laughter until my stomach hurts

Reading under a tree

Freshly baked bread

Falling asleep after stargazing

Being included in plans.

Enjoy the rich and delicious flavors of these mocha muffins that don't need eggs. Because they have both chocolate and coffee in them, they are a great treat any time of the day.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp instant coffee powder. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegetable oil. 1/2 cup strong brewed coffee, cooled. 1/4 cup milk plant-based milk for vegan. 1 tsp vanilla extract. 1/4 cup chocolate chips optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the sugar, cocoa powder, instant coffee powder, baking soda, baking powder, and salt together in a bowl. Combine well. Add the brewed coffee, milk, and vanilla extract to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the chocolate chips if you want to. Around two thirds of the way full, fill each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. Have fun with your tasty eggless mocha muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vanilla cupcakes are vegan and are light and fluffy. They're great for any event. They don't have any dairy or eggs, but they're still sweet and moist.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 2 teaspoons vanilla extract.

Instructions: Warm the oven up to 175F 350C. Use paper liners to line a cupcake pan. Whisk the flour, sugar, baking soda, and salt together in a large bowl. Put almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up about two-thirds of the way to the top of each cupcake liner with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 5 minutes in the pan. Then move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 20 minutes

These oat-free vegan classic chocolate chip cookies are perfect for those with oat allergies or those who prefer oat-free treats. They are soft, chewy, and loaded with gooey chocolate chips, making them an irresistible dessert for vegans and non-vegans alike.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix the melted coconut oil, brown sugar, granulated sugar, applesauce, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the vegan chocolate chips until evenly distributed throughout the dough. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious oat-free vegan classic chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in these delicious eggless cookie dough bites with mini chocolate chips. They are perfect for satisfying your sweet cravings without the need for baking!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup milk. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup mini chocolate chips.

Instructions: In a mixing bowl, cream together the softened butter and granulated sugar. Add milk and vanilla extract to the bowl and mix until well combined. Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough forms. Stir in the mini chocolate chips into the cookie dough. Cover the dough and refrigerate for about 30 minutes to firm up. Once chilled, take small portions of dough and roll them into bite-sized balls. Place the cookie dough bites on a baking sheet lined with parchment paper. Refrigerate the bites again for 15-20 minutes to prevent spreading during baking. Enjoy your eggless cookie dough bites!

Prep Time: 15 minutes

Cook Time: 0 minutes