Vegan Chocolate Chip Cookies

(Already dialed down the sugar to make it less sweet)

Preheat oven to 350

Ingredients:

1. 1/2 cup coconut oil
2. 1/2 cup brown sugar
3. 1/4 cup almond milk
4. 1 tbsp vanilla
5. 2 cups flour
6. 1 tsp baking soda
7. 1 cup chocolate chips (trader joe's chocolate chips are accidentally vegan)

Mix first 4 ingredients, then add rest of ingredients. 

Spoon by tablespoons onto baking sheet (I like using parchment paper so nothing sticks)

Bake for 8 minutes.

Delicious!!

***great variation: do 1.5 times the tecipe except for flour. For flour, keep the same amount and add in 1 cup of oats. Also add in 2 tablespoons of cocoa powder***

Chocolate oat chocolate chip ones:

Cocoa Oatmeal Cookies

Ingredients

• 1½ cup (188 grams) all-purpose flour
• ½ cup (43 grams) unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (226 grams) unsalted butter, cubed
• 1 tablespoon water
• 1 cup (213 grams) brown sugar, packed
• 9 ounces (255 grams) semi-sweet chocolate, chopped or chips
• 2 large eggs
• 1½ cups (150 grams) old-fashioned rolled oats

Instructions

1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
2. In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.
3. In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth. Remove from heat and add eggs one at a time. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.
4. Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie. Bake for 12 minutes, until edges are set. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.
5. Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.

Vegan Dumplings

Ingredients:

1 package of dumpling skins
1 bok choy (finely diced)
1 red or green or yellow pepper (finely diced)
1/4 cup dried mushrooms, rehydrated and finely diced
1 tablespoon garlic, minced
oil for the pan
1/4 cup of clear noodles (vermacelli)
2 tablespoons soy sauce
1 tablespoon miso paste
salt and pepper to taste

Heat oil in pan, add garlic.
Add bok choy, pepper, and mushrooms and cook till soft.
In separate pot, boil noodles till soft, cut up with food scissors.

When vegetables are tender, add in strained noodles and miso, soy, salt, and pepper and stir fry. This is the filling for the dumpling skins.

Fill dumpling skins with the filling and pan fry, adding in a few tablespoons of water to cook the skins.

Serve hot.