perfect vegan chocolate chip cookies

soft in the middle, and crispy around the edges. a buttery, nearly caramel-y cookie that melts in your mouth. and 100 percent vegan- we love !! it's actually adapted from this cookie cake recipe, which I tried and was great.. but this time I wanted the same yumminess in cookies. If you're not into olive oil flavor in dessert yet, try a more neutral-tasting vegetable oil. enjoy!

1 cup granulated sugar
1/2 cup brown sugar
3/4 cup quality extra-virgin olive oil*
1/4 cup unsweetened apple sauce
2tsp egg replacer (such as 1tsp water mixed with 1tsp ground flax seeds)
1tsp vanilla extract
1tsp salt
2 1/3 cups all-purpose or whole wheat flour (or a mix)
1 tsp baking powder
1 1/2 cups dark/ dairy-free chocolate chunks
1/2 cup chopped walnuts
1 banana, cut into small pieces (optional)

preheat oven to 375 F.

combine sugars through salt in a medium bowl and mix until thoroughly combined.

sieve flour and baking powder together and add to wet ingredients. mix until combined, then add in extras.

bake on an ungreased cookie sheet for about 12 minutes, rotating sheet halfway between baking. cool on wire rack.

makes about 36 cookies.

* such as my family's l'otani ;)

neiman marcus cookies

These cookies are big, loaded with chocolate chips, and soft thanks to all the brown sugar. This chocolate chip cookie recipe is from neiman marcus, one that has and will remain in fashion! xx

1/2 cup unsalted butter

1 cup light brown sugar

3 tbsp granulated sugar

1 egg

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp instant espresso powder

1 1/2 cups semisweet chocolate chips

Preheat oven to 300 degrees F. Grease or line baking sheet with parchment paper. Cream butter with sugars until light and fluffy. Add egg and vanilla and beat well.

In a medium bowl sift together the flour, baking powder, baking soda and salt. Beat into the butter mixture until just combined, then stir in the espresso powder and chocolate chips.

Drop dough by 2 tablespoon measure (or 1 ounce scoop) onto sheet, about 3 inches apart. Gently press dough with the back of a spoon to form 2-inch circles. Bake for 20 minutes, or until edges are lightly browned. transfer to a wire rack to cool.

Makes 24.

cocoa fudge cookies

Recipe via baking bites, an original of Alice Medrich. These cookies are soft, have a deep chocolate flavor, but are not too sweet or heavy. I threw in some chopped milk chocolate instead of the cherries, but are delicious just as is.

1 cup all purpose flour

1/4 tsp baking soda

1/8 tsp salt

1/4 cup unsalted butter, softened

7 tbsp cocoa powder (I used Dutch process but natural is fine)

2/3 cup sugar

1/3 cup brown sugar

1/3 cup plain yogurt

1 tsp vanilla extract

1/2 cup optional dried tart cherries (or mini chocolate chips)

Preheat oven to 350 degrees F. Grease baking sheets or line with parchment paper.

Whisk together flour, baking soda and salt.

Melt butter in a saucepan over medium heat. Remove from heat and stir in cocoa powder and sugars- mixture will resemble course sand. Add yogurt and vanilla, stirring to combine. Add flour mixture and stir until just incorporated. Stir in cherries.

Drop by tablespoons onto baking sheet 2 inches apart and press down lightly. Bake for 8-10 minutes, until almost set. Leave on pan for a few minutes before transferring to wire rack to cool. Makes 2 dozen.

frosted soft sugar cookies

These are just like the generously frosted, super soft sugar cookies found at most supermarkets. I found the recipe raking through google for a copycat recipe, I don't think their brand (Lofthouse) gives out the recipe. I made them for my friend Kelly, and she was thrilled. She's a huge fan of the popular cookies and says "They are exactly the same, but these are better because they're homemade!" Sorry I don't have a source for the recipe.

for the melt-in-your-mouth sugar cookies:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup oil

1/2 cup granulated sugar

1/2 cup powdered sugar, sifted

1 egg

1/2 tsp vanilla extract

1/2 tsp cream of tarter

1/2 tsp baking soda

1/2 tsp salt

2 cups all purpose flour

Preheat the oven to 375 degrees F. Cream together the butter, oil, and sugars. Add the egg and vanilla and beat well. In a separate bowl sift together the remaining dry ingredients. Combine with the wet ingredients and mix until fully incorporated. Refrigerate dough or roll into evenly-sized balls and place on cookie sheet. Bake for 8-10 minutes. Leave on baking sheet for a few minutes before transferring to a wire rack to cool completely.

for the frosting:

2 1/2 cups powdered sugar, sifted

1/4 (1/2 stick) unsalted butter, softened

1/4 tsp salt

1 tsp vanilla extract

3 tbsp half and half (or whole milk)

5 drops food coloring

Beat together all ingredients well, adding milk and food coloring last for desired thickness and color. Frost cooled cookies generously and add decorations as desired.

vegan big bakery cookies

roughly adapted from Cookie Madness' "Urth cafe" cookies

1/2 cup (1 stick) Earth Balance or other non-dairy butter

1/2 cup brown sugar, tightly packed

1 tsp almond or vanilla extract

1/2 tsp baking soda

1/4 tsp salt (optional)

1 tbsp water plus 1 tbsp ground flax seeds

1 cup whole wheat flour

1/2 cup ground almonds

1/2 cup dark chocolate, chopped

Preheat oven to 325 degrees F. Beat the butter and sugar until creamy. Add the vanilla extract, baking soda and salt, beat until evenly distributed. Beat in the egg replacer (flax mixed with water) Stir in flour and almond meal until just incorporated. Stir in chocolate and 1/2 cup chopped nuts if desired.

Shape the dough into 6 equally-sized balls, place on cookie sheet and pat to make 2-inch rounds- cookies will spread. Bake for 18 minutes, turning pan once halfway through bake time. Cool on sheet 5 minutes before transferring to wire rack to cool completely. Makes 6 big cookies.