Vegan Chocolate Chip Cookies Ingredients

• ½ cup non-dairy shortening
• ½ cup non-dairy margarine
• 1 cup brown sugar
• ½ a banana
• 8-12 oz. vegan chocolate chips
• 2 tsp (5ml) baking powder
• 1 tsp (5ml) salt
• 2 cups flour (whole wheat pastry flour recommended but all-purpose white also works)

Vegan Chocolate Chip Cookies Instructions

1. Preheat oven to 350°F (180°C).
2. Cream shortening, margarine, and sugar together in a mixer.
3. Add banana to the sugar and butter mixture.
4. Mix all the dry ingredients together. Slowly add to the wet mixture.
5. Add chocolate chips.
6. Roll small portions into balls and place on a cookie sheet.
7. Bake 10-11 minutes, or until slightly browned.

Vegan Chocolate Chip Cookies Additional Comments, Tips, etc.

Nuts and/or dried fruit can be substituted for the chocolate chips to yield cookies of many delicious varieties.

Vegan Chocolate Chip Cookie Links

Original recipe from the Wikibooks Cookbook.

Other vegan chocolate chip cookie recipes:

• Vegan Chocolate Chip Cookies Coconut Cranberries Recipe
• Chocolate Chip a> (with instructional video)

Vegan Homestyle Chocolate Chip Cookies Video

Dreena Burton and the Everyday Dish vegan cooking show takes us through her tried and true recipe for delicious and easy to make homestyle chocolate chip cookies. You can get the recipe here: Vegan Homestyle Chocolate Chip span>

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Vegan Chocolate Mousse Cake Ingredients

Cake

• 1 1/2 c (3,5 dl) Unbleached white flour
• 1/3 c (0.8 dl) Unsweetened baking cocoa powder
• 1 tsp (5 ml) baking powder
• 1 c (2,4 dl) Unrefined sugar
• 1 1/4 c (3 dl) water
• 1/4 c (0,6 dl) vegetable oil
• 2 t / tsp (10 ml) vanilla extract
• 2 T / tbsp  (30 ml) vinegar (Plain red, plain white or rice vinegar)
• a pinch (less than 1/8 teaspoon) of shredded coconut

Chocolate tofu filling

• 6 oz (180 g) chocolate chips
• 6 oz (180 g) tofu
• 1/2 T / tbsp (10 ml) vanilla extract

Vegan Chocolate Mousse Cake Procedure

1. Preheat oven to 375°F (190°C).
2. In bowl combine flour, cocoa, baking soda, salt and sugar.
3. In another bowl combine water, oil and the 2 teaspoons of vanilla.
4. Pour liquid into dry ingredients, whisk with fork.
5. Add vinegar and stir. You’ll see bubbles when the acidic vinegar reacts with the basic baking soda!
6. Pour into baking dishes, bake for 25-30 minutes.
7. While cake is baking melt the chocolate chips.
8. For chocolate tofu filling add the tofu, ½ T vanilla extract and melted chocolate chips to blender. Blend until creamy.
9. Pull cake out of oven, let cool. Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
10. Refrigerate until mousse thickens.

Chocolate Walnut Sauce Topping (Optional)

Ingredients

• 1/4 c (0,6 dl) margarine
• 1/4 c (0,6 dl) cocoa powder or carob powder
• 4 T (0,6 dl) soy milk
• 5/6 c (2 dl) sugar (preferably unrefined)
• 1/3 c (0,8 dl) (packed) unrefined sugar
• 1 t (5 ml) vanilla extract
• 1/2 c (1,25 dl) walnuts (optional)

Procedure

1. In a saucepan combine everything but vanilla extract
2. Bring to boil, stirring constantly. Boil 1 minute, stir to cool then add vanilla extract
3. Pour over the tops of the chocolate mousse cake from step 2.
4. Garnish with coconut (optional)

Original recipe from WikiBooks: Vegan Cuisine.