#veganbakes

Indulge in these decadent fudgy brownies made with coconut oil instead of butter and no eggs, perfect for vegans and non-vegans alike!

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

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. In another bowl, whisk together melted coconut oil and sugar until well combined. Add almond milk and vanilla extract to the wet ingredients and mix. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in vegan chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these delightful vegan cookies featuring the creamy richness of vegan cream cheese and the warm sweetness of cinnamon chips. Perfect for vegans and non-vegans alike!

Ingredients: 1 cup vegan cream cheese. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/2 cup white sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan cinnamon chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put vegan cream cheese, vegan butter, brown sugar, and white sugar in a large bowl and mix them together until they are light and fluffy. Mix in the vanilla extract until everything is well mixed. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add vegan cinnamon chips and mix them in until they are spread out evenly in the dough. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Plant-based milk goes well with these cookies made with cream cheese and cinnamon chips.

Prep Time: 15 minutes

Cook Time: 12 minutes

These vegan and gluten-free monster cookies are a healthier version of the classic treat. Made with natural peanut butter, maple syrup, and almond flour, they're delicious and satisfying.

Ingredients: 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup almond flour. 1/2 cup gluten-free rolled oats. 1/4 cup vegan chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the peanut butter, maple syrup, coconut sugar, applesauce, and vanilla extract until smooth. Add the almond flour, rolled oats, chocolate chips, and chopped nuts if using to the bowl and mix until well combined. Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them apart. Use a fork to flatten each cookie slightly and create a crisscross pattern on top. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these healthier monster cookies as a delicious vegan and gluten-free treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

These classic black and white cookies are a vegan version of the iconic NYC treat. Soft and cake-like cookies with a perfect balance of chocolate and vanilla glazes, they are sure to delight everyone, vegan or not!

Ingredients: 1 cup vegan butter, softened. 1 1/2 cups granulated sugar. 1 teaspoon vanilla extract. 1 cup unsweetened plant-based milk e.g., almond milk. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsweetened cocoa powder. 1 1/2 cups powdered sugar. 2 tablespoons boiling water. 1/2 teaspoon almond extract. Vegan chocolate chips or chocolate chunks for the black glaze. Vegan white chocolate chips or white chocolate chunks for the white glaze.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the vegan butter and mix it with the granulated sugar in a large bowl until the mixture is light and fluffy. Mix the vanilla extract and unsweetened plant-based milk into the butter mixture until everything is well mixed together. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until you get a smooth batter. Split the batter in half and put one half in a different bowl. Separate the unsweetened cocoa powder into a bowl of batter. Add the batter and mix it until it turns chocolatey. Using a tablespoon, drop spoonfuls of both batters onto the baking sheet that has been prepared. Switch between the chocolate and vanilla batters to make the classic black and white cookie pattern. Shape and flatten the cookies a bit with the back of the spoon. They won't spread out much while they're baking. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. Get the glazes ready while the cookies are baking. Separate the powdered sugar into two small bowls. In each bowl, mix in one tablespoon of boiling water and almond extract. Mix everything together until it's smooth. Put chunks or chips of vegan chocolate in a bowl. Microwave the bowl for 20 seconds at a time, stirring each time, until the chocolate is smooth and melted. In the other bowl, do the same thing with the vegan white chocolate chunks or chips. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Once the cookies are cool, use a spoon or spatula to cover half of each cookie with the chocolate glaze and the other half with the white chocolate glaze. Give the glazes about 30 minutes to harden before you serve or store the cookies. Have fun with your tasty NYC Vegan's Black and White Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

These peanut butter chocolate chip blondies are great for any event because they are vegan. They taste like peanut butter and are full of gooey chocolate chips, so both vegans and non-vegans can't resist them.

Ingredients: 1 cup natural peanut butter. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Put peanut butter, maple syrup, vanilla extract, salt, and baking soda in a bowl and mix them together. Mix until it's smooth. Mix in the chocolate chips until they are spread out evenly. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let the blondies cool all the way in the pan before cutting them. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the gooey, tasty goodness of vegan s'more brownies! These treats don't use any animal products and have the classic tastes of s'mores and rich, chocolatey brownies. Great for satisfying your sweet tooth or wowing your guests at your next party.

Ingredients: 1 cup all-purpose flour. 1 cup vegan graham cracker crumbs. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 cup vegan butter, melted. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp salt. 1 cup vegan mini marshmallows. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a square baking pan. In a large mixing bowl, combine flour, graham cracker crumbs, cocoa powder, sugar, melted vegan butter, applesauce, vanilla extract, baking powder, and salt. Mix until well combined. Spread half of the brownie batter into the prepared pan. Sprinkle half of the vegan mini marshmallows and half of the vegan chocolate chips over the batter. Top with the remaining brownie batter, then sprinkle the remaining marshmallows and chocolate chips over the top. Bake in the preheated oven for 25-30 minutes, or until the brownies are set and a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let cool in the pan for at least 10 minutes before slicing into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The mint chocolate and matcha flavors in these vegan no-bake bars go so well together. The base of nuts and dates is sweet and nutty, and the layers of coconut and matcha coconut butter make it rich and complex. Great for an easy and quick treat!

Ingredients: 1 cup pitted dates. 1 cup almonds. 1/4 cup cocoa powder. 1/2 tsp peppermint extract. 1/2 cup shredded coconut. 1/4 cup coconut oil, melted. 2 tbsp maple syrup. 2 tbsp coconut butter. 1 tsp matcha powder.

Instructions: In a food processor, blend dates, almonds, cocoa powder, and peppermint extract until a sticky dough forms. Press the mixture firmly into the bottom of a lined baking dish, creating an even layer. In a small bowl, mix shredded coconut, melted coconut oil, and maple syrup. Spread this mixture over the date-nut crust, smoothing it out with a spatula. Place the baking dish in the freezer while you prepare the matcha coconut butter filling. In another small bowl, whisk together coconut butter and matcha powder until well combined. Spread the matcha coconut butter mixture over the coconut layer in the baking dish, creating an even layer. Return the dish to the freezer and let it set for at least 1 hour. Once set, remove the bars from the dish and cut into squares or bars. Store the bars in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan chocolate chip cookies with pumpkin and pecans taste great together with the sweet flavors of fall. The pumpkin makes it moist and rich, and the pecans and chocolate chips give it a satisfying crunch and sweetness. These are great for fall parties or any time you want a sweet treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup coconut sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 cup chopped pecans. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Butter the coconut oil and add the pumpkin puree, coconut sugar, and vanilla extract. Mix the ingredients together well in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a different bowl using a whisk. Mix the dry and wet ingredients together slowly until a dough forms. Mix in the chocolate chips and chopped pecans. Place dough balls on a baking sheet that has been lined with parchment paper, leaving space between each cookie. For 12 to 15 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes