Clean Vegan No-Bake Chocolate Macaroons

These are surprisingly decedent– rich and almost fudge-like chocolate to bind together the coconut. These come from one of my favorite vegan blogs.

Makes Approximately 12 Macaroons

INGREDIENTS
1 banana, finely mashed
1/4 c coconut oil, melted
1/4 c agave nectar
1/2 t pure vanilla extract
6 T cocoa powder
2 c unsweetened shredded coconut
1 T chia seeds (optional)
medium grain sea salt, to taste

1. In a medium mixing bowl, mash the banana until all of the clumps are gone. Stir in the melted coconut oil, agave and vanilla.

2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and sea salt to taste.

3. Line a baking sheet with parchment paper. Using a spoon or a cookie dipper, scoop rounds onto the sheet. Place sheet in the freezer for about 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. These will soften at room temperature due to the high melting point (76 degrees F) of coconut oil so keep them cold.

Fudgey Avocado Brownies

These brownies were extremely rich and creamy. I served them immediately with coconut gelato and everyone loved them. You can't taste the avocado at all- only the rich chocolaty goodness.

INGREDIENTS
1 large ripe avocado, mashed very well
1/4 c unsalted butter, melted
1 large egg
1/3 c sugar
1/3 c brown sugar
2 T water
2 t vanilla extract
3/4 c unsweetened dark cocoa powder
1/4 c flour
1 c chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mash the flesh of the avocado until very smooth with as few chunks as possible. Add the melted butter, egg, sugars, water, and vanilla. Mix ingredients until well combined and smooth. Add the cocoa powder and mix until all large lumps of cocoa and avocado are gone. Small lumps are inevitable but the better everything is mixed, the fudgier the brownies will turn out. Mix in flour and chocolate chips until just combined.

Grease an 8x8 baking dish and spread batter evenly across the pan. Make sure to smooth the top of the batter with a spoon as it does not flatten out while baking. Whatever shape it enters the oven will be just how it looks when it comes out (my first batch was a lumpy mess).

Bake for 35 minutes. Using a toothpick to test if the brownies are finished will not work- they are so moist the toothpick will always come out crumbly. Just trust me, 35 minutes is enough. Once baked, allow the brownies 30 minutes to cool completely before cutting. I recommend storing them in the refrigerator where they will keep for up to two weeks.

Chewy Oatmeal Chip Cookies with Cranberries

MAKES 3 DOZEN COOKIES

INGREDIENTS
1 c unsalted butter, softened
1 c packed light brown sugar
1/2 c white sugar
2 eggs
2 t vanilla extract
1 1/4 c all-purpose flour
1/2 t baking soda
1/2 t salt
3 c quick oats
1 c chocolate chips
3/4 c dried cranberries

Preheat oven to 325.

In a large bowl, cream together butter, brown sugar, and white sugar on a high speed for 3 minutes. Beat in one egg at a time then add vanilla extract. Combine the flour, baking soda, and salt, and slowly add into the creamed mixture until just blended. Mix in the quick oats, chocolate chips, and cranberries.

Drop 2 T spoonfuls onto an ungreased cookie sheet. Bake for 12 minutes.

Perfect Texture Chocolate Chip Cookies

I was on a mission to find the perfect chocolate chip cookies- crispy on the outside and gooey on the inside. After reading this article about trouble shooting your cookies, I think I have finally found a good one. 

MAKES 2 DOZEN COOKIES

INGREDIENTS

8 oz butter, at room temperature

1 1/2 c brown sugar

1/2 c white sugar

2 large eggs, at room temperature

1 T vanilla extract

2 1/2 c flour

1 t baking soda

1/2 t salt

2 c chocolate chips

Preheat oven to 350 degrees. Beat butter with an electric mixer until creamy. Add the sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well. 

Whist together dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips.

Use a 1 T cookie scoop. Bake for 10-12 minutes.

I found that I needed to add a little more salt and some water to this recipe to get the cookies just right. Make sure to do a test batch of two cookies first to make sure everything is looking good.

(Almost Clean) Vegan Oatmeal Cookies

Lately I've been interested in a clean diet. The most basic rule is to cut out anything white- refined sugar and flour, for example. This can be difficult to do when you love baked goods as much as I do.

I wanted to make clean cookies, but couldn't resist adding chocolate chips, hence the "(Almost Clean)" in the title.

MAKES ABOUT 30 COOKIES

INGREDIENTS
3 c uncooked rolled oats
1 1/2 c whole wheat flour
1/2 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c maple syrup
1/2 c canola oil
1/2 t vanilla extract
2 T ground flaxseed
1 c applesauce or 1 medium banana
3/4 c cranberries (optional)
3/4 c dark chocolate chips (this was my cheater ingredient)

Preheat the oven to 375 degrees. Mix all ingredients in a large bowl (make sure banana is mixed in well and that there are no chunks). Place rounded spoonfuls of dough onto a cookie sheet and bake for 12 minutes. Remove from the oven and let cool for 5 minutes before enjoying.

Double-Chocolate Biscotti

So simple and satisfying and only 100 calories for two slices!

INGREDIENTS

2/3 c flour

1/2 c unsweetened cocoa powder

1/3 c granulated sugar

1/2 t baking soda

1/2 t salt

2 large eggs

1/2 t almond extract

1 t vegetable oil

1/3 c chocolate chips

cooking spray

water if needed*

Preheat oven to 300 degrees. In a medium bowl, whisk together flour, cocoa, sugar, baking soda, and salt. In a separate bowl, lightly beat the eggs, almond extract, and oil. Add the egg mixture to the dry ingredients and stir to combine. Stir in the chocolate chips. 

Coat a baking sheet with cooking spray. Use your hands to shape the dough into a log about 4 inches wide and 1 1/2 inches tall. *The dough will be dry- only just wet enough to bind when it is packed into the log. If it is too dry and falling apart, add just enough water that the dough adheres to itself

Bake for 30 minutes, remove the tray from the oven, and let cool 10 minutes. Use a serrated knife to slice the biscotti into 1/2 to 1 inch slices. Leave a centimeter of space between each slice and return the sheet to the oven. Bake another 25 minutes. Cool and store in an airtight container. 

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman