#veganbaking

These vegan M&M brownie cookies are a delicious treat for both vegans and non-vegans because they have the rich chocolate flavor of brownies and the crunch of M&M candies.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup vegan butter, melted. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup vegan M&M candies.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Mix flour, cocoa powder, baking powder, and salt in a medium-sized bowl with a whisk. Melt the vegan butter and mix it with the brown sugar and granulated sugar in a different large bowl until everything is well mixed. Mix applesauce and vanilla extract into the wet ingredients until the mixture is smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Add the vegan M&Ms and chocolate chips and mix them in. Use a tablespoon to scoop out dough and roll it into balls. Leave space between each cookie when you put them on the baking sheet that has been worked on. Press down gently on each cookie ball to make them a little flatter. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. 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: 10 minutes

Enjoy the irresistible flavor of these vegan chocolate chip cookies. They're perfect for vegans and cookie lovers alike, as they're made with plant-based ingredients.

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

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the coconut oil and mix it with the brown sugar in a different bowl until the two are well mixed. When you add the almond milk and vanilla extract to the wet mix, mix it again. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The vegan chocolate chips should be carefully mixed in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty vegan chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These vegan banana chocolate chip muffins are soft, fluffy, and taste great with sweet bananas. They're great for breakfast or as a snack!

Ingredients: 2 ripe bananas, mashed. 1/3 cup maple syrup. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, mix together the mashed bananas, maple syrup, almond milk, and vanilla extract. Add the almond flour, coconut flour, baking soda, and cinnamon to the wet ingredients and mix until well combined. Fold in the vegan chocolate chips. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan banana brownies are incredibly moist and fudgy, with the natural sweetness of bananas complementing the rich chocolate flavor. They're easy to make and perfect for satisfying your chocolate cravings!

Ingredients: 2 ripe bananas, mashed. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Set aside a baking dish that has been greased. Mix mashed bananas, coconut sugar, melted coconut oil, and vanilla extract in a large bowl until everything is well mixed. Salt, cocoa powder, baking powder, and flour should all be added. Mix it up until it's just right. Add vegan chocolate chips and mix well. Place the batter in the baking dish that has been prepared and spread it out evenly. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these delectable vegan ice cream sandwiches made with almond flour cookies and dairy-free ice cream. A delightful treat for any occasion!

Ingredients: 1 cup dairy-free ice cream flavor of your choice. 1 cup almond flour. 1/4 cup maple syrup. 1/4 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1/4 cup vegan chocolate chips.

Instructions: To make a dough, put almond flour, maple syrup, vanilla extract, salt, and baking soda in a bowl and mix them together. Add chocolate chips that aren't made with milk to the dough. Cut the dough into equal pieces, and then flatten each piece to make cookies. Put the cookies on a baking sheet that has been lined with parchment paper. Bake at 350F 175C for 10 to 12 minutes, or until the cookies are golden brown. Let the cookies cool all the way down. After the cookies have cooled, put dairy-free ice cream on one and then put another cookie between them. Do it again with the rest of the ice cream and cookies. After putting the ice cream sandwiches together, freeze them for at least an hour to make them firm. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

These vegan Butterscotch Pecan Sandies Cookie Cups are a fun take on a classic cookie. They are small treats that taste great with butterscotch and toasted pecans.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/4 cup brown sugar. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup chopped pecans. 1/4 cup vegan butterscotch chips. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Put the vegan butter and brown sugar in a bowl and mix them together until they are smooth. Mix well after adding the vanilla extract and maple syrup. Mix in the flour and salt little by little until a dough forms. The vegan butterscotch chips and chopped pecans should be evenly mixed in. Spread the dough out in the mini muffin tin using a cookie scoop or spoon. Press down a little to make cups. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. First, let the cookie cups cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool completely. Enjoy these tasty vegan Butterscotch Pecan Sandies Cookie Cups once they're cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

The sweet glaze and sour lemon flavor in these vegan glazed lemon pie bars go so well together. Easy to make, these bars are great for any event and are sure to please a lot of people.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/2 cup vegan butter, softened. 1 cup granulated sugar. 2 tablespoons cornstarch. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup lemon juice. Zest of 2 lemons. 1/2 cup unsweetened almond milk. 1/4 cup almond flour. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. Additional powdered sugar for dusting.

Instructions: Preheat oven to 350F 175C and grease a 9x13-inch baking dish. In a mixing bowl, combine flour, powdered sugar, and softened vegan butter. Press into the bottom of the prepared baking dish. Bake crust for 20 minutes or until lightly golden brown. While the crust is baking, prepare the lemon filling. In a separate bowl, whisk together granulated sugar, cornstarch, baking powder, and salt. Add lemon juice, lemon zest, almond milk, almond flour, coconut oil, and vanilla extract to the dry ingredients. Whisk until well combined. Pour the lemon filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set. Allow the bars to cool completely in the baking dish on a wire rack. Once cooled, dust the top of the bars with powdered sugar. Slice into bars and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

This vegan pumpkin pie is a delicious and nutritious take on the traditional dessert. It's a creamy and flavorful dessert made with pumpkin puree, maple syrup, and coconut milk that everyone will enjoy.

Instructions: Preheat the oven to 350F. Whisk together pumpkin puree, maple syrup, and coconut milk in a mixing bowl. In a mixing bowl, whisk together the cornstarch, cinnamon, ginger, nutmeg, and salt until smooth. Fill the unbaked pie crust with the mixture. 45-50 minutes, or until the filling has set. Remove from the oven and set aside for 30 minutes before serving.