Category: Desserts (Mostly Vegan)

I have an american version of this recipe I had to modify when I realized our measuring cups were all in ml which I think is the same as grams? So change as needed to correct for my mistakes.

100 grams caster sugar
300 grams brown sugar
200 grams of softened butter (I do a bit less)

Cream all together and whip for five minutes, until light and fluffy then stir in & continue beating with:

2 eggs
15 ml vanilla

In another bowl combine:

200 grams porridge oats
500 grams white flour
5-10 ml bicarbonate of soda (I did a heaping 5 ml spoon)
5 ml salt

Stir dry ingredients into wet, then mix in:

300 grams chocolate chips. More or less, I won’t judge. 😉 If you cannot find chocolate chips (we got them at Costco) then get a couple 100 gram bars of chocolate and chop those up instead.

Scoop onto a silicone baking mat/sprayed cookie sheet and bake at I think mark 4 on a gas oven… we can fit nine cookies per square baking pan, though we are use to doing a dozen on our rectangle pan in our previously big american oven but that’s okay! We’re adapting. Kit says it took 11 minutes at mark 4. Verdict is – they are DELICIOUS! Warm and gooey and the measurements worked out beautifully. Hooray!

This made a dozen full size and a dozen mini size cupcakes for me.

Update – these are dangerously yummy. I ate five and I’m not kidding and they weren’t the baby size ones.

1 TB apple cider vinegar
1 ½ scant cups plain soymilk (or rice milk or water or powdered milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract (I just did 2 t vanilla or 1 t vanilla and 1 t almond)

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners, set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle). I did 1 cup rice milk & 1/2 c water, it did not curdle but oh, well.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup half full. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

One of our favorite variations with these is 1 t vanilla and 1 t peppermint oil, then stir in some crushed candy canes. They’re amazing!

I’ve been playing around with this recipe and this is my favorite version thus far. It’s vegan but can be made with an egg if you prefer (just leave out the water & flaxseed in that case.) Until our backyard hens start producing we just default to vegan. So, recipe:

1 heaping tablespoon ground flaxseed combined with
1/2 c water (Mix these first, they’ll form an egg like consistency)

Then add in:

3/4 c brown sugar
3/4 c white sugar
3/4 c canola oil
1 t vanilla
1 t salt

Mix well, then stir in:

2 c flour (I did 1 white, 1 wheat)
2 t baking powder
1 t baking soda
1 1/2 to 2 c quick oats
1 c diced nuts (or not)
1 c chocolate chips (or craisins, etc)

Optional – M&Ms, crisp rice cereal for crunch, coconut, etc.

Scoop onto well greased cookie sheet or use a silicone mat, and bake at 350 degrees around 10 minutes. Let cool a minute then transfer to cooling rack. These can be baked as small scoops or use 1/4 cup measuring for giant cookies.

Each batch of these turns out different depending on what I add for mix ins, which can obviously thicken them up more like cake cookies or make them thin and flat and chewy. I prefer the flat, chewy, slightly underdone. Since these are egg free they are safe to bake a short time and leave gooey. Or just eat the dough, which is also yummy!

We use ground light flax we buy in a bulk bag from Sams (or Costco has a jar of it, and some local grocers.) You can also buy flaxseed whole and grind it yourself, I’ve just been too lazy to price it out and try that method. We used flaxseed instead of egg in everything because of our egg allergy boy – pancakes, waffles, cookies, muffins, coffeecakes. We use baking powder instead of egg in our cornbread. For desserts like lemon bars we use silken tofu, for lemon curd or key lime pie we use cornstarch instead of egg. The only thing we’ve not been able to figure out is creme brulee – it’s pretty egg dependent. 😀