Double Chocolate Cookie Dough Bites (makes ~ 32)

These are super easy to whip up on short notice! And taste great!
3/4 cup all-purpose flour
6 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tbsp. butter, melted and cooled
1/4 cup unsweetened applesauce
1/2 tsp. vanilla or imitation vanilla extract
1/2 cup light brown sugar
1 cup powdered sugar
1. Mix flour, cocoa powder, salt, melted butter, applesauce, vanilla, and brown sugar in a large bowl. Then gently stir in chocolate chips.
2. Place in refrigerator for 20 minutes to cool.
3. Then form quarter-sized balls and place in bowl of powdered sugar and cover them.
4. Store on wax paper in keep refrigerated.
Recipe inspired by Amy’s Healthy Baking.

Vegan Chocolate Chip Cookies (makes ~36)


2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup  butter, softened 

1 ½ cups light brown sugar, firmly packed

2 teaspoons vanilla or imitation vanilla

3 tablespoons almond milk

1 (10 ounce) package semi-sweet chocolate chunks


1.  Preheat your oven to 375°

2. Combine the flour, salt, and baking soda in a medium sized mixing bowl and stir well.

3. In a large bowl, combine the butter, brown sugar, vanilla, and milk, and beat using an electric mixer on medium speed until well blended.

4. Slowly add the dry mixture to the wet mixture, and mix on low speed until well blended.

5. Stir in the chocolate chunks by hand until they are distributed relatively evenly throughout your cookie dough.

6. Spoon your cookie dough onto a greased cookie sheet, spacing 2 inches apart.

7. Bake cookies on the center rack of your oven for 10 minutes or until the cookies are golden brown around the edges.

Enjoy with a tall glass of (non-dairy) milk!

Vegan Chocolate Cupcakes + Chocolate Frosting


1 1/2 cups all-purpose flour

1 cup of white sugar

1/4 cup of cocoa powder

1 tsp. baking soda

1/2 tsp. of salt

1/3 cup oil (I use sunflower)

1 tsp. vanilla or imitation vanilla

1 tsp. of distilled white vinegar OR 1 1/4 tsp. of lemon juice

1 cup of water



1. Mix together the dry ingredients (flour, sugar, cocoa, baking soda, salt) with a whisk or fork.

2. Mix in the wet ingredients (oil, vanilla, vinegar/lemon juice, water) until all of the clumps are out.

3. You can bake a 9 inch round cake or ~12 cupcakes. Make sure to grease the pan.

4. If baking a cake, bake at 350 for 45 minutes. If baking cupcakes, bake at 350 for 25-30 minutes. (test with toothpick)

5. Let cool for one hour before frosting.

Recipe inspired by All Recipes


For chocolate frosting you will need:

1 cup powdered sugar 

2 tbsp. of softened butter

2 tbsp. of almond/coconut milk

1/4 cup of cocoa powder

1/4 tsp. vanilla or imitation vanilla


Simply mix together these ingredients to form a thick chocolate frosting.

Enjoy with a glass of (dairy-free) milk!


Peanut Butter Pillows
 (2 dozen cookies)


Chocolate dough:

1/2 cup olive oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons almond milk

1 1/2 cups all-purpose flour

1/3 cup + 2 tablespoons unsweetened dutch processed cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt


3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons almond milk

1/4 teaspoon vanilla imitation


1. In a large mixing bowl combine oil, sugar, maple syrup, and almond milk and mix until smooth. Sift in flour, cocoa powder, if using, baking soda and salt. Mix to form a moist dough. It should be the consistency of clay, if it is not, add a couple more tablespoons of water.

2. Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of almond milk and almond extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of almond milk. If dough is too wet knead in a little extra powdered sugar.

3. Preheat oven to 350°F. Line baking sheet with parchment paper.

4. Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into a smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

5. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

  • I use imitation vanilla because I am reactive to it. If you use vanilla almond milk or vanilla extract these will taste even better.

This recipe was inspired by Terry Hope Romero.


Chocolate Fudge (makes ~8 squares)

This recipe is courtesy of Meriem of Culinary Couture


1/2 cup refined coconut oil, melted

1/3 cup honey

1/2 cup unsweetened cocoa powder

2 tbsp. almond butter or peanut butter
1. Line a 6×6 inch pan with plastic wrap, extending it well beyond the edges on all four sides. Set aside.

2. In a small bowl, stir together coconut oil, honey, cocoa powder, and almond butter until there are no clumps.

3. Pour mixture into pan and freeze for 15 minutes.

4. Sprinkle powdered sugar over the top and cut into squares. You can serve it immediately, or store it in the refrigerator until you’re ready to eat.

  • Be prepared for a bold honey taste.