vegan recipes
Filed Under: cookie,dessert,diet,vegetarian,american  

- 2 tablespoons vegan sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla
- 1 1/2 cups unbleached flour
- 1/2 teaspoon salt
- 10 tablespoons vegan margarine (room temp-soft)
- 1 tablespoon almond extract
- vegan egg substitute
- 1/2 cup vegan sugar

- 1 tablespoon vanilla extract
- 1/3 cup light brown sugar
- 2 cups semisweet vegan chocolate chips (Tropical Source or Sunspire)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4-2 1/4 cups white whole-wheat flour
- 2 teaspoons artificial vanilla flavoring
- 1 cup earth balance butter flavored non-hydrogenated margarine
- 1/2 cup pureed extra firm tofu
- 1/2 cup turbinado sugar
- 1/2 cup dark brown sugar

- 1/2 cup cocoa
- 1 1/2 teaspoons baking soda
- 7 ounces dark Belgian chocolate (optional)
- 1 1/2 cups brown sugar
- 3/4 cup soy milk
- 5 ounces margarine (optional)
- 1/3 cup vegetable oil
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 cup coffee
- 1/2 cup walnuts, roasted and chopped (optional)
- 1 1/2 cups unbleached flour
- 1/2 cup chocolate chips or carob chips

- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup dried currants
- 3/4 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1 teaspoon baking powder
- 1/2 cup applesauce
- 1 1/4 cups unbleached all purpose flour
- 1/2 cup margarine
- 1 3/4 cups rolled oats
- 1/4 cup soy milk
- 3/4 cup light brown sugar

- 2 teaspoons vanilla
- 1/2 bag semi-sweet chocolate chips (or peanut butter chips if nonvegan)
- 1 cup maple syrup
- cooking spray
- 1 teaspoon baking soda
- 1 cup wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup ghirardelli cocoa powder
- 1 cup white flour
- 1/2 cup chopped pecans
- 1/3 cup blackberry jam