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Author: PatagoniaLlami

  • Chocolate Vegan Mug Cake

    Chocolate Vegan Mug Cake

    recipe image

    The best chocolate vegan mug cake out there! Super fudgy, moist and perfect anytime you need a chocolate fix, quick! Ready in 1 minute.

    2 mugs of chocolate vegan mug cake

    What is a mug cake?

    This might seem like a silly question, but if you’ve never made one before, you’re probably thinking, “what the heck is a mug cake!?”

    A mug cake is literally a single serving cake, made in a mug and cooked in the microwave. Basically the best invention ever!!

    I wanted to create a super chocolatey vegan mug cake that was also incredibly simple to throw together when you need a chocolate fix and quick! I was testing the recipe when my twin 10 year olds got home from school one day last week, and they wanted to try making their own. They successfully followed the recipe and couldn’t get over how delicious they turned out! If a 10 year old can do it, I’m confident you can, too. 🙂

    How to make a vegan mug cake

    It’s so easy. Get a mug out of your cupboard. Add the dry ingredients to it and whisk or stir to combine: flour, cocoa, sugar, salt and baking powder.

    dry ingredients whisked in a mug for vegan mug cake

    Now add the wet ingredients: oil, non-dairy milk and vanilla. Stir with a spoon until combined. Sprinkle the chocolate chips on top, and microwave for 40-60 seconds. I prefer 40 seconds, because it’s nice and gooey in the middle at that point, but you could cook it a little longer if you want.

    uncooked chocolate vegan mug cake in a mug

    Yum, yum. Enjoy immediately as is, or you could add a scoop of vegan vanilla ice cream for a seriously tasty treat.

    Want more vegan chocolate dessert recipes?

    • The Best Vegan Chocolate Cake
    • Best Ever Vegan Brownies
    • 5 Minute Vegan Hot Chocolate
    • Vegan Chocolate Crinkle Cookies
    • Chewy Vegan Brownies

    chocolate vegan mug cake with a spoonful taken out

    • 2 tablespoons all purpose flour
    • 2 tablespoons cocoa powder
    • 2 tablespoons granulated sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 tablespoon canola oil, melted coconut oil or vegan butter
    • 3 tablespoons non-dairy milk
    • 1/2 teaspoon pure vanilla extract
    • 2 tablespoons dairy free chocolate chips

    • Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Stir or whisk to combine.

    • Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. Sprinkle the chocolate chips on top.

    • Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, which is my preference, but if you want it cooked more, microwave it another 10-20 seconds. 

    • Serve immediately. 

    1. I think the mug cake tastes best with white flour, but you can use whole wheat flour, or a gluten free flour mix. I wouldn’t suggest using all almond or coconut flour. 
    2. You can use natural cocoa powder or dutch processed. Either work fine for this recipe.
    3. Feel free to substitute coconut sugar for the regular sugar, or lower the sugar amount if you want a less sweet dessert.
    4. For the oil, you can use canola oil, melted coconut oil, vegan butter or any other oil you prefer. You could also substitute applesauce for oil free, but it will not be quite as rich tasting.

    Serving: 1serving | Calories: 321kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 317mg | Potassium: 317mg | Fiber: 4g | Sugar: 26g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg

    Course: Dessert

    Cuisine: American

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  • Vegan Cream of Coriander (Cilantro) Soup

    Vegan Cream of Coriander (Cilantro) Soup

    recipe image

    “Since I can’t grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!”

    Ready In:
    35mins

    Ingredients:
    8

    • 1

      bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
    • 4

      cups vegetable stock
    • 4

      tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
    • 1 1⁄2

      cups finely chopped onions
    • 4

      garlic cloves, finely chopped
    • 6

      tablespoons flour
    • 3⁄4

      cup coconut cream


    • salt, to taste

    directions

    • Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
    • Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
    • Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
    • Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

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  • Easy Vegan Carrot Cake

    Easy Vegan Carrot Cake

    recipe image

    This easy carrot cake doesn’t require much effort to prepare, yet it’s effective enough to become a centrepiece on your Easter table. Your guests will never know it’s vegan!

    Vegan carrot cake topped with cream cheese frosting and some carrot tops

    Hey Friends!

    Happy new week! I honestly find it hard to believe that we are now well into Spring and Easter is just around the corner. Every year it just kinda creeps up on me and takes me by surprise!

    Also, another thing that I find hard to believe, is that my blog is turning 3 this April! Yup, it’s been 3 years since I’ve started this little space with my photos and recipes, so I thought it will be a good time to celebrate with some cake!

    Overhead shot of the vegan carrot cake topped with cream cheese frosting and three carrot tops as decoration

    Easy Vegan Carrot Cake

    As we are only couple of weeks away from Easter, I thought this easy vegan carrot cake recipe will come handy. Because we all love a bit of a carrot cake during Easter holidays, right? That, plus the fact that I actually do not have a recipe for this classic in my collection yet! (But just in case if carrot cake is not your cup of tea, this White Chocolate Cake will also be great for Easter).

    overhead shot of three individual carrot cake slices served on small white plates and some cutlery on side

    What I love about this carrot cake is that it requires so little effort to make, yet it never fails to impress the guests. Few simple ingredients, two bowls and an oven. That and it’s flavour! Delicious, sweet carrots mixed with aromatic spices topped with sweet, creamy and fluffy frosting.

    You can be as creative as you want with the toppings and decorations, or keep it simple and use the vanilla cream cheese frosting on its own. Either way, the cake will taste delicious!

    If you prefer carrot cake in a loaf form, check out this Carrot Cake Loaf from So Yummy Recipes blog.

    Vegan carrot cake- the ingredients

    As with most of vegan cakes, it’s important to find the right bonding ingredient to replace the eggs. In this recipe, I’m using an apple sauce. It’s a great alternative, and works so well in pretty much most of the vegan cakes. Check out the notes in the recipe card for my simple homemade apple sauce method.

    overhead shot of some of the carrot cake ingredients: carrots with tops, flour, apple sauce and spices

    As for the rest of the ingredients, let’s split them into ‘dry’ and ‘wet’ ones. From the dry ones, we need some plain, all-purpose flour, baking powder, baking soda, some salt and aromatic spices. I’m using ground cinnamon and mixed spice, but feel free to experiment with your favourite spice selection. Wet ingredients include grated carrots (I’ve used some organic carrots with tops, because I like to use the carrot tops as decoration on the finished cake), olive oil (or vegetable oil), apple sauce and brown sugar (I know, technically this is a ‘dry’ ingredient).

    Frosting is made of vegan cream cheese, vegan spread or butter, vanilla paste and icing/ powdered sugar. Make sure all of these ingredients are at the room temperature, as otherwise you may end up with some lumps and bumps!

    45 degree angle shot of the easy vegan carrot cake on a round metal cooling rack with some yellow flowers in the background

    How do I make easy vegan carrot cake?

    The method couldn’t be simpler! Tip all the dry ingredients (apart from sugar) to a large bowl and mix well. Do the same with the wet ingredients. Add dry mix to the wet one and stir until JUST combined.

    overhead shots of the vegan carrot cake being prepared, mixing the wet ingredients, mixing the dry and wet ingredients together, cake tin with cake batter inside of it

    Like with any cake batter, do not over-mix it, as it will result in more dense, chewy texture. Pour the cake batter into prepared ‘springform’ tin (loose-bottom) and bake for about 50- 60 minutes until it’s golden-brown or skewer inserted in the middle of the cake comes out clean and dry. If the cake starts to brown up on top, simple cover it with some aluminium foil to prevent it from burning. Allow the cake to cool down completely before topping it with the frosting.

    side shot of vegan carrot cake with a slice being cut out
    overhead shot of the carrot cake with cream cheese frosting and a person cutting into it
    side shot of a slice of the carrot cake served on a small white plate

    As always, thanks for reading today’s post! I hope you will try this easy recipe, and that you will enjoy it as much as I do! Remember to leave me a comment below and follow me on my Instagram, Facebook or Pinterest too!

    📖 Recipe

    Easy Vegan Carrot Cake

    This easy vegan carrot cake requires very small effort to make, yet is effective enough to make a centrepiece on your Easter table! Delicious combination of soft, fluffy and moist sponge topped with light and sweet vanilla cream cheese frosting.

    Prep Time10 minutes

    Cook Time1 hour

    Total Time1 hour 10 minutes

    Course: Dessert

    Cuisine: Vegan

    Keyword: carrot cake, vegan carrot cake

    Servings: 8 people

    Calories:

    Ingredients

    • 400 g all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon mixed spice
    • ¼ teaspoon salt
    • 200 g grated carrots
    • 180 ml olive oil (vegetable oil will also work)
    • 250 g apple sauce (see recipe notes)
    • 200 g soft light brown sugar

    For the cream cheese frosting:

    • 200 g vegan cream cheese (room temperature)
    • 100 g vegan butter (softened)
    • 1 teaspoon vanilla paste
    • 200 g icing sugar

    Instructions

    • Preheat the oven to 170 C (fan). Grease and line the springform cake tin (mine was 20 cm). In a large bowl, mix together the flour, baking soda, baking powder and spices. In a separate large bowl, mix together grated carrots, olive oil or vegetable oil, apple sauce and brown sugar.

    • Add the flour mixture to the carrot mix, and stir all together until just combined. Do not over-stir. Pour the mixture into prepared baking tin and bake in the oven for 50- 60 minutes, until golden brown or until skewer inserted n the middle comes out clean. Cool down for 10 minutes, then remove from the baking tin and allow to cool completely on a wire rack. 

    • Meanwhile, prepare the cream cheese frosting. Beat all the ingredients together until light and fluffy. If the frosting feels too runny, add more icing sugar. Spread the frosting on top of the cake. Enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    To make an apple sauce, simply peel and core 3 medium apples. Cut into cubes and place in a medium saucepan. Cover with 250 ml (1 cup) of water. Add ½ teaspoon cinnamon, 2 cloves and ½ teaspoon mixed spice. Cover with lid and simmer for about 20 minutes, or until the apples are soft. Blend the apples into a soft puree with hand blender or mash them with potato masher. 

    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    If you would like to receive my new posts and recipes straight to your inbox, make sure to hit that ‘subscribe’ button! Let’s be pals!

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  • Vegan Chocolate Mint Oreo Crunch

    Vegan Chocolate Mint Oreo Crunch

    recipe image

    “Sooooooooo rich and moreish. I invented this recipe for my 3 year old son who is allergic to eggs and cows milk. I took the leftovers to work and people went nuts over them! People didn’t believe they were vegan as vegan food is usually ‘healthy’ whereas these are anything but. Very rich so cut into small squares.”

    Ready In:
    13mins

    Ingredients:
    9

    • 150

      g dark chocolate
    • 150

      g soya chocolate
    • 150

      g melted coconut oil
    • 200

      g golden syrup
    • 1

      teaspoon mint extract
    • 154

      g of oreo biscuits, crushed
    • 40

      g Rice Krispies
    • 100

      g mint, cremes


    • vegan butter, for greasing

    directions

    • Break the chocolate (both dark and soya) into squares and melt in a glass bowl over a pan of simmering water.
    • add melted coconut oil and golden syrup. Stir until well combined.
    • Grease and line a 12 x 9 square baking tin. Add the Rice Krispies, crushed Oreos and mints to the baking tin. You can mix them all up or layer them.
    • Pour the chocolate mixture over the dry ingredients in the baking tin. Jiggle the tin so everything is covered with the chocolate.
    • Chill in the fridge for a minimum of 3 hours but preferably overnight. Remove and cut into squares. Enjoy!

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  • Vegan Southern Fried Cabbage

    Vegan Southern Fried Cabbage

    recipe image

    Vegan Southern Fried Cabbage is a flavorful meatless version of the Southern Classic dish. It is easy to prepare using a combination of sauteing and stewing cabbage with onion, garlic, and herbs in a vegetable broth.

    Looking for a delicious and easy-to-prepare side dish for your New Year’s menu? Look no further than Vegan Southern Fried Cabbage! You can make this flavorful meatless variation of a Southern classic dish by sautéing and stewing cabbage with onion, garlic, and herbs in vegetable broth. I decided to take this dish to another level by adding homemade coconut bacon.

    YouTube video

    Vegan Southern Fried Cabbage

    I’m crazy about cabbage, and I love to include it in my meal planning; it is not only nutritious, but it is very economical and versatile.

    For more vegan cabbage recipes, check out my Detox Cabbage Soup, Jamaican Steamed Cabbage, Curry Cabbage, and Roasted Cabbage Steaks.

    for even more delicious and nutritious meal ideas. Plus, cabbage is high in fiber, vitamins, and antioxidants, making it a great addition to any diet.

    For the people who are transitioning to a vegan diet this New Year, I wanted to help make this transition as easy as possible with the same familiar tastes and textures. It is quite easy to remain a vegan… with all these delicious recipes, you won’t even miss the meat!

    They are all so flavorful and will be a big hit when you serve these recipes to your family and friends.

    Cabbage has lots of nutrients, it is high in fiber, vitamins, and antioxidants. Check out the amazing health benefits of cabbage!

    Ingredients Needed

    • Olive oil is used to sauté the onions and garlic, providing a base for the flavors in the dish.
    • Onion: Adding a savory and aromatic base to the recipe enhances the overall taste.
    • Garlic infuses the dish with a rich and aromatic flavor.
    • Dried thyme provides an earthy, herby note that complements the other seasonings.
    • Cabbage is the main ingredient, offering a hearty and slightly sweet taste, along with a satisfying crunch.
    • Smoked paprika adds a smoky and slightly spicy flavor to the cabbage, enhancing its depth.
    • Onion powder boosts the onion flavor in the dish and contributes to the overall seasoning.
    • Garlic powder complements the fresh garlic, intensifying the garlic notes in the recipe.
    • Cayenne pepper: It brings a touch of heat and spice, balancing the flavors.
    • Vegetable broth provides moisture and depth of flavor, helping to stew the cabbage to
    • tenderness.
    • Salt enhances the overall taste and helps to season the cabbage and other ingredients.
    • Vegan coconut bacon adds a smoky and crispy texture, contributing a bacon-like flavor to the dish without using animal products.

    How To Make Vegan Southern Style Cabbage

    1. Slice the cabbage and set it aside. Heat oil in a large skillet over medium heat. Add the onion, garlic, and thyme, and sauté until the onion is soft.
    2. Stir in the cabbage, paprika, onion powder, garlic powder, cayenne pepper, and salt. 
    3. Add vegetable broth, cover, and allow to cook for 10 minutes or until the cabbage is tender. 
    4. Stir in the coconut bacon and serve.
    5. Expert Tips
    6. When adding the seasonings (smoked paprika, onion powder, garlic powder, cayenne pepper, and salt), start with the quantities mentioned in the recipe. You can adjust the spice level to your preference, but it’s easier to add more later than to correct it if it becomes too spicy.
    7. When adding the vegetable broth, use a lid to cover the skillet. This helps trap moisture, allowing the cabbage to soften as it cooks. Check on it occasionally to prevent it from sticking or burning.

    8. To achieve the ideal texture, cook the cabbage until it’s tender but still has a slight crispness. Overcooking can lead to mushy cabbage, which is less appealing.
    9. Stir in the vegan coconut bacon toward the end of cooking, just before serving. This keeps it crispy and prevents it from getting too soft or losing its smoky flavor.

    Storage Tips

    Refrigerator: To store Vegan Southern Fried Cabbage, allow it to cool to room temperature before refrigerating in an airtight container. Eat within 3–4 days for the best quality.

    Freezer: Place the cooled cabbage in an airtight, freezer-safe container or bag. Leave some room for expansion to avoid container damage. Seal tightly, removing excess air. Store in the freezer for up to 2-3 months.

    Reheat: When ready to use, thaw in the refrigerator overnight, then reheat on the stove or in the microwave.

    Want More Vegan Southern Recipes?

    • Vegan Southern Green Beans and Potatoes
    • Vegan Southern-Style Collard Greens
    • Vegan Southern-Style Coleslaw
    • Vegan Southern-Style Succotash

    If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on Instagram, Facebook & Twitter!

    Also please leave a star rating 😉

    Need some encouragement on your Healthier Steps journey?

    Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends to try Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

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    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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    Vegan Southern Fried Cabbage

    • 1 tablespoon olive oil
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • 1/2 teaspoon dried thyme
    • 1 medium cabbage chopped
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup vegetable broth
    • 1 teaspoon salt or to taste
    • 1/4 cup vegan coconut bacon see recipe

    • Heat oil in a large skillet over medium heat. Add onions, garlic, and thyme, and cook until onion is soft, about 2 minutes.

    • Stir in cabbage, paprika, onion powder, garlic powder, cayenne pepper and salt.

    • Add vegetable broth, then cover and cook for 10 minutes or until cabbage is soft.

    • Add coconut bacon and serve.

    Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 494mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 57mg | Calcium: 70mg | Iron: 1mg

    Michelle Blackwood, RN

    Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  • Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}

    Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}

    recipe image

    This homemade Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It’s simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It's simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    It’s Halloween!  Is this recipe a trick?!  Sort of…I’m honestly not all that proud to say that I’m just not that into Halloween.  Maybe some of you can relate?

    Something I’m REALLY into though is Thanksgiving!  It’s been my favorite holiday for as long as I can remember.

    Forget the lights and the presents. Just give me turkey gravy, mashed potatoes, sweet potato casserole,  stuffing, cranberry sauce, and ALL THE PIE.  That is the stuff I live for every single fall.

    This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It's simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    A funny thing the happened this year as I was figuring out what Thanksgiving recipes to post.  I realized I had 3 different stuffing recipes on here but NO green bean casserole!

    So, that recipe is coming very, very soon.  Before the end of this week!  But before we dive into all of that fried onion goodness, I figured I’d give you an extremely valuable recipe in and of itself – homemade cream of mushroom soup.

    This soup forms the base for the green bean casserole that you’re getting tomorrow, and it’s just a helpful one to have on hand for all sorts of paleo cooking endeavors.

    This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It's simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    The soup itself is made in one pot and super simple.  Mushrooms, onions and garlic sauteed in ghee (are you hooked yet?!).

    Broth and coconut milk, herbs and spices, plus tapioca or arrowroot flour as a thickener.  Feel free to interchange the two flours whenever you need to thicken something – I’ve found theres no real difference in the resulting texture.

    I pureed everything nice and creamy with my immersion blender, but if you prefer your soup chunkier and the mushrooms “visible” feel free to omit this step.

    I hope you enjoy this easy, satisfying and savory soup!  Let’s get cooking!

    Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}

    This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It's simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!  It's simple, fast, and flavorful.  This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    Homemade Paleo Cream of Mushroom Soup {Whole30}

    This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes! It’s simple, fast, and flavorful. This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.

    Author: Michele Rosen

    Servings: 2 servings

    Print this Recipe

    Instructions

    1. Heat a large pot over med heat and add the ghee or cooking fat. Add the onions, mushrooms, and garlic, sprinkle with just a bit of salt and pepper.

    2. Sauté veggies about 3-5 minutes, until translucent and fragrant.

    3. Remove from heat and whisk in the tapioca flour.

    4. Add broth, coconut milk, herbs and spices, salt and pepper. Turn the heat back on and bring mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.

    5. Once thickened, remove from heat. Use an immersion blender in the pot to puree the soup. Once creamy, turn the heat back to medium and continue to simmer another 5 minutes. Serve hot, or allow to cool to use in a recipe.

    Nutrition

    Calories: 169kcal

    Carbohydrates: 9g

    Protein: 5g

    Fat: 13g

    Saturated Fat: 10g

    Cholesterol: 12mg

    Sodium: 329mg

    Potassium: 295mg

    Fiber: 0g

    Sugar: 1g

    Vitamin A: 15IU

    Vitamin C: 3.6mg

    Calcium: 19mg

    Iron: 1.7mg

    Did you make this recipe?

    Shop Products and Ingredients:

    Want More Paleo and Whole30 Soup and Chili Recipes?  Try One of These!

    Butternut Apple Bacon Soup in the Instant Pot 

    Creamy Chicken Mushroom Kale Soup

    Slow Cooker White Chicken Chili with Sweet Potatoes 

    Instant Pot Beef and Bacon Chili 

    Pumpkin Chili 

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

    About Michele

    Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.

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  • The Best Vegan Chocolate Chip Cookies

    The Best Vegan Chocolate Chip Cookies

    recipe image

    Get ready to experience chocolate chip cookie heaven with The Best Vegan Chocolate Chip Cookies! Baked to perfection, these cookies boast a soft and chewy texture with gooey pockets of chocolate in every bite + they are sweetened with applesauce! These mouthwatering treats are an absolute delight for both vegans and non-vegans alike. You won’t believe they’re entirely plant-based! Trust me—this is THE BEST vegan chocolate chip cookie recipe you will ever find. Completely Dairy-free + Egg-free. Gluten-free option

    Hand grabbing a Vegan Chocolate Chip Cookie from a tall stack

    Why Are These Vegan Chocolate Chip Cookies The BEST?

    I’ve always loved cookies. They’re truly the perfect pick-me-up snack. My favorite cookies are soft, chewy, and full of chocolate. I also love out-of-the-box cookies like my Chunky Vegan Chocolate Chip + Pretzel Cookies or Soft Oversized Crinkled Sprinkle Sugar Cookies. But these are my favorite classic and timeless chocolate chip cookies that happen to be dairy-free and egg-free. 

    These really are the best vegan chocolate chip cookies, I don’t use the term ‘the best’ lightly y’all– Think soft, thick, and chewy– Just as good as the classic. Even non-vegans will agree. Whether you’re baking with kids for a fun-filled activity or sending these delectable cookies home with guests as the ultimate party favor, this versatile vegan cookie recipe is perfect for every occasion! Prepare to win hearts with each delicious chocolate-y melt-in-your-mouth bite.

    Love giant cookies? Try these cookie recipes next, Big Bakery-Style Oatmeal Chocolate Chip Cookies and Jumbo Chocolate Stuffed Butter Pecan Cookies

    Jump to:
    • Why Are These Vegan Chocolate Chip Cookies The BEST?
    • How to Make Soft Vegan Chocolate Chip Cookies
    • Tips for Baking THE BEST Vegan Cookies
    • MY TOP TIPS
    • Why You Will LOVE These Vegan Chocolate Chip Cookies
    • What is the Banging Process?
    • What Should The Vegan Cookie Dough Feel Like?
    • What Should I Do If My Dough Is Too Sticky Or Dry?
    • Are Chocolate Chips Vegan?
    • Ingredient Substitutions and Swaps
    • The Best Sugar Alternatives
    • The Best Vegan Choc Chip Cookies Q + A’s
    • More Vegan Sweet Treat Recipes
    • MADE OUR RECIPE(S)?
    • The Best Vegan Chocolate Chip Cookies

    How to Make Soft Vegan Chocolate Chip Cookies

    These cookies take just 20 minutes to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:

    • Coconut oil. This cooking oil is solid at room temperature like butter, so your cookies stay nice and firm after baking. There’s no need to melt the oil for your cookie dough. 
    • Brown sugar. Choose organic sugar to ensure it’s vegan. 
    • Vanilla. To balance the rich chocolate flavor.
    • Almond milk. You can use any kind of dairy-free milk. 
    • Applesauce. This is the secret to soft and cakey cookies without lots of added sugar. 
    • Flour. I use King Arthur Flour all-purpose (organic).
    • Baking soda. To help your cookies rise in the oven.
    • Chocolate chips. I use the mini vegan chocolate chips from Enjoy Life Food. 

    Tips for Baking THE BEST Vegan Cookies

    When it comes to baking vegan cookies, this can be quiet the challenge since dairy, egg, and butter play such an important role in the perfect cookie texture and form. However, I’ve learned a few takeaways while failing and mastering vegan cookies and wanted to share them below for you. For additional tips, you can check out Buzzfeed’s article. 

    MY TOP TIPS

    • Make sure that the chocolate chips are actually vegan. My favorite brand is Enjoy Life Products. 
    • Choose the best egg substitute and understand the different types. For the cookies, I specifically used applesauce as my substitute, however, you can also use mashed bananas, flaxseeds, or tofu.
    • Ensure that you use vegan-friendly brown sugars and cane sugar instead of regular white or brown sugar.
    • If you don’t want to use vegan butter, you can use coconut oil, but keep it solid. I always recommend refrigerating the coconut oil beforehand if it’s melted.
    • You can substitute honey for Agave or maple syrup at a 1:1 ratio. 
    • Don’t over bake. With vegan cookies, you literally just need to wait until the edges are brown. No need to keep them in too long since there aren’t any raw ingredients.
    • A mixer isn’t necessary! While I often use an electric mixer for regular cookies, I actually prefer mixing my cookie dough for vegan cookies with a rubber spatula. Of course, if physically you need to use a mixer, then do so, but it’s definitely not necessary.
    Vegan Chocolate Chip Cookies on a baking sheet

    Why You Will LOVE These Vegan Chocolate Chip Cookies

    • Super soft + chewy inside.
    • Crisp & crunchy outside.
    • Minimal ingredients.
    • Easy steps.
    • Melts in your mouth.
    • Loaded with chocolate chips.
    • Delicious with EVERY. SINGLE. BITE.
    Vegan Chocolate Chip Cookies on a wire rack with glasses of dairy-free milk

    What is the Banging Process?

    The trick with how beautiful these vegan cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.

    The banging process.

    • During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
    • Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

    Combining this “crinkling” process with the flavor combo of butterscotch is like Heaven on Earth with each bite.

    WHO CREATED THIS BANGING METHOD, EXACTLY?

    I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.

    Overhead shot of Vegan Chocolate Chip Cookies on a wire rack

    The texture of vegan cookie dough should be similar to traditional non-vegan cookie dough, look for this –

    • Coherent and Holds Shape: The dough should still hold its shape and be cohesive enough to form into balls or drop onto a baking sheet. It shouldn’t be overly wet or runny.
    • Easy to Handle: You should be able to handle the dough easily without it sticking too much to your hands. If it feels too sticky, you can refrigerate it for a short while to firm it up.

    What Should I Do If My Dough Is Too Sticky Or Dry?

    If the dough appears too wet or sticky, add a little more flour (1 tablespoon at a time); However, if the dough appears too dry (add 1 tablespoon of Almond milk at a time).

    Vegan Chocolate Chip Cookies, chocolate chips, and chunks of chocolate on a wire rack

    Are Chocolate Chips Vegan?

    Not all chocolate chips are vegan since many contain dairy ingredients like butter or milk fat. To ensure they are vegan, check the package for ingredients. Alternatively, you can use vegan chocolate bars and chop them up for chocolate chunk cookies. Some of my favorite vegan chocolate chips are, Trader Joes Semi-Sweet Chocolate Chips and Enjoy Life’s Semi-Sweet Chocolate Mega Chunks

    Ingredient Substitutions and Swaps

    You can easily mix up the flavor in these vegan cookies. For an additional crunch—–I like to add things like pecans, walnuts or macadamia nuts. And if you are a fellow prezel lover, then you have to try out these Chunky Vegan Chocolate Chip + Pretzel Cookies 

    Vegan Chocolate Chip Cookies and a glass of dairy-free milk on a wire rack

    The Best Sugar Alternatives

    The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

    SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!

    Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Vegan Choc Chip Cookies. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!

    Vegan Chocolate Chip Cookies on small plates

    The Best Vegan Choc Chip Cookies Q + A’s

    How To Store Choc Chip Vegan Cookies?

    Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out.

    Can I Freeze The Dough?

    Any unused cookie dough batter can be refrigerated for up to 3 days or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!

    Can I Make the Cookies Gluten-Free?

    Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten. 

    Can I Make A Bigger Batch?

    Sure! To make more cookies, simply double or triple the amount of ingredients

    Can I Eat Vegan Cookie Dough Raw?

    Absolutely! One of the best things about vegan cookie dough is that it doesn’t contain any eggs, so it’s safe to eat raw.

    Can I Use Coconut Oil That Isn’t Solid?

    No it will change the outcome and texture. For coconut oil that’s is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.

    Stack of Vegan Chocolate Chip Cookies on three small, stacked plates

    More Vegan Sweet Treat Recipes

    • Baked Vegan Apple Cider Donuts
    • Easy Extra Fudgy Vegan Brownies
    • Vegan Vanilla Oreo Cake
    • Chocolate Oreo Skillet Brownie
    • Edible Vegan Funfetti Cookie Dough
    • Vegan Brownie Cookie Dough Cake
    • Vegan Strawberry Oatmeal Cake 

    MADE OUR RECIPE(S)?

    If you make this Vegan Chocolate Chip Cookies recipe, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Serves: 12 cookies

    COOKIES:

    • 2 ¼ cups organic all-purpose flour
    • 1 teaspoon baking soda
    • ½ cup organic brown sugar
    • ¾ cup organic cane sugar
    • ½ teaspoon sea salt
    • Pinch of ground cinnamon
    • ½ cup softened coconut oil, NOT MELTED! (See Notes!)
    • 1 tablespoon molasses
    • 1 teaspoon vanilla extract
    • ¼ cup Almond milk, room temp. (You can use your favorite plant-based milk!)
    • ¼ cup organic applesauce, unsweetened
    • 1 ½ cups vegan chocolate chips (You can also use chopped vegan whole chocolate as well!)

    • Preheat the oven to 375 degrees Fahrenheit and lightly grease a large cookie sheet.

    • In a large bowl, add in the softened coconut oil and both sugars, whisking everything until well combined and the mixture looks smooth and well combined. Add in the molasses, applesauce, and vanilla, whisking them together until combined.

    • Add in the flour, baking soda, salt, and pinch of cinnamon, mixing everything together using a rubber spatula until the mixture becomes wet, thick, and holds together well. Fold in chocolate chips.

    • Using a medium-size scoop (about 1 ½ Tbsps), scoop each cookie dough onto the prepared cookie sheet, leaving 1-inches between each cookie for spreading when they bake. 

    • Bake for 11 to 12 minutes, or until the edges are golden brown.

    • OPTIONAL: At 5 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down.

    • Remove the cookies from the oven and press remaining chocolate chips on top of warm cookies, if desired. 

    • Cool cookies on the cookie sheet for a few minutes before serving. Enjoy with your favorite glass of dairy-free milk.

    • Bon Appetit!

    • TIP: If the dough appears too sticky, add a little more flour (1 tablespoon at a time); However, if the dough appears too dry (add 1 tablespoon of Almond milk at a time).
    • STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature. 
    • FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
    • COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.
    • BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!

    Calories: 359kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 70mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg

    Xx, Shanika in script writing

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  • Vegan “Chicken” Soup

    Vegan “Chicken” Soup

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  • Damn Good Vegan Potato Salad

    Damn Good Vegan Potato Salad

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    Ingredients:

    • * 500g new potato (approx 10)
    • * 1 1/2 cup vegan mayo
    • * approx 1/2 a bag of watercress
    • * 1 stick celery
    • * 1 tbsp caper
    • * 2 tbsp american style mustard
    • * 2 tsp dill
    • * 1 tbsp lemon juice
    • * 1/2 tsp garlic powder

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  • Vegan Fruit Cobbler

    Vegan Fruit Cobbler

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    Fran Costigan's Vegan Fruit Cobbler

    This yummy vegan fruit cobbler uses vegan butter to give it a traditional taste and texture. I recently reduced the amount of butter to 4 tablespoons and the result was fabulous.

    If you’ve been following me for a while, you know that I developed my vegan desserts using oils instead of butter. That’s because when I moved from the traditional pastry kitchen to the vegan kitchen over 25 years ago, the only vegan butter available at that time was awful hydrogenated stick margarine. It was extremely unhealthful, and it tasted nasty, too. Later, the vegan margarine and butter became tastier and more readily available, but I still felt no need to use them for the most part. And, I try not to use palm oil fats. Well, times change, and now we have good quality, tasty vegan butters that are palm oil-free, too, most notably Miyoko’s Creamery’s European Style Cultured Vegan Butter. If you cannot get a vegan butter, you can make your own.

    Fran Costigan's Vegan Fruit CobblerToday I’ve got a different kind of cobbler for you, one that starts by melting vegan butter in the baking pan.  The simply mixed batter is spooned over the melted butter, but it is not stirred in. Next, you add the fruit over the batter, sprinkle with a tablespoon of sugar if you like, , and bake until golden brown. That’s it!

    Fran Costigan's Vegan Fruit CobblerAny variety of ripe seasonal fruit can be used to make this delicious cobbler. When paired with a subtle touch of ginger powder, berries, peaches, apples and pears work particularly well here but feel free to omit it or use some cinnamon. I created this recipe for the Essential Vegan Desserts Course at Rouxbe and it’s been very popular. By the way, the next course starts on Sept 10th, 2020. I’d love to see you in class!

    I wanted to use up the fruits in my refrigerator that were getting close to going over the edge and I am determined not to waste.  I had 1 cup of blueberries and 2 peaches – 1 white and 1 yellow – and the combination tasted so good.  I served the cobbler on a plate that my great-grandmother passed down. She ate very differently, but I have no doubt that she’d approve of this vegan fruit cobbler.

    Fran Costigan's Vegan Fruit Cobbler

    Vegan Fruit Cobbler

    Servings 0 Makes 6 or so servings

    Ingredients  

    • 4 tablespoons vegan butter this is 2 ounces butter
    • 1/2 cup all-purpose flour
    • 1/4 cup whole wheat pastry flour
    • 3/4 cup organic granulated sugar, plus additional 1 tablespoon for sprinkling, if desired
    • 1 teaspoon baking powder
    • 1/2 teaspoon ginger powder
    • 1/4 teaspoon fine sea salt
    • 3/4 cup almond, oat or soy milk
    • 2 cups sliced stone fruit, or berries or a mixture.

    Instructions 

    • Position a rack in the center of the oven and preheat to 350°F.

    • Put the butter into an 8-inch square or 9-inch round pan and place in the oven to melt. Watch carefully so that the butter does not burn.

    • Whisk, measure and sift together the flour, sugar, baking powder, ginger and salt together into a medium-size mixing bowl.

    • Add the milk to the dry ingredients; stirring until just incorporated.

    • Pour the batter into the pan with the melted butter. Do not stir. Arrange the fruit over the batter.

    • Sprinkle with the remaining tablespoon of sugar and move to the preheated oven.

    • Bake for 40 to 50 minutes, or until the batter is cooked through and the cobbler is lightly browned all over.

    • Remove from the oven and place the baking pan on a wire rack to cool slightly

    • Serve warm with ice cream or any complimentary non-dairy cream or sauce. It is very good served ‘naked’ too.

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