Seasonal Sweets

Easy Vegan Snickerdoodles

Makes 16 cookies

Ingredients

• ½ cup coconut oil, melted
• ⅔ cup plus 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• ¼ cup applesauce
• 1½ tablespoons almond milk
• 1½ cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1½ teaspoons cinnamon (divided)
• ¼ teaspoon salt

Instructions

1. Move the oven rack to the top-middle position and preheat the oven to 350°.
2. Mix 1 tablespoon granulated sugar and ½ teaspoon cinnamon in a small bowl and set aside.
3. Using a stand mixer or hand mixer, cream the melted coconut oil and ⅔ cup sugar together for 3 minutes, until completely blended.
4. Add vanilla, vinegar, applesauce, and almond milk and stir until mixed.
5. Stir in the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, and salt until combined.
6. Scoop 1 tablespoon of cookie dough and shape into a ball. Repeat until you’ve used all the dough.
7. Gently dip the cookie in the cinnamon-sugar combination then place on a baking sheet.
8. Bake for 7–9 minutes, until cookies are lightly browned on the bottom. Do not overbake.
9. Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool.

Chocolate Pudding Cookies

Makes 24 cookies

Ingredients

• 1 cup butter, room temperature
• ¾ cup brown sugar, lightly packed
• ⅓ cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3.9 oz box serving pack of instant chocolate pudding mix
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups chocolate chips

Instructions

1. Move the oven rack to the top-middle position and preheat the oven to 350°.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar together. You can do this with a hand mixer, stand mixer, or by hand with a spoon.
3. Stir in the eggs and vanilla extract.
4. Add the dry pudding mix, flour, baking soda, and salt. Stir until combined.
5. Add the chocolate chips and mix until combined.
6. Use a cookie scoop to drop rounded tablespoons of dough onto a baking sheet.
7. Bake for 9–11 minutes or until set. Do not overbake.

Vegan Sweet Potato Bread

Makes 10 slices

Ingredients

For the loaf

• 2¼ cups all-purpose flour
• 4 teaspoons baking powder
• 1 cup packed light brown sugar
• 1½ cups sweet potato puree (about 1½ lbs of sweet potatoes, steamed, peeled, and mashed)
• ½ cup almond milk
• ⅓ cup avocado oil
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg

For the streusel

• ¼ cup light brown sugar
• 6 tablespoons all-purpose flour
• ½ teaspoon cinnamon
• 2 tablespoons avocado oil

Instructions

1. To steam the sweet potatoes, peel and chop into chunks. Cook covered in simmering water until very soft. Drain well and mash. Alternatively, you can cook them in the microwave. Wash the potatoes and poke a few holes in the skin with a fork to allow steam to escape. Place the sweet potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 8–10 minutes, depending on the size. Let the sweet potato cool slightly, then peel off the skin and mash the flesh.
2. To make the streusel, add ingredients to a small bowl and mix until combined but crumbly.
3. Preheat the oven to 350°.
4. Line a 5” x 9” loaf pan with parchment paper or spray with non-stick spray.
5. In a large bowl, use a hand mixer to combine sweet potato puree, oil, and brown sugar. Add the milk and continue to blend.
6. In a medium bowl, combine the flour, baking powder, salt, and spices. Stir to evenly distribute.
7. Add the flour blend to the wet ingredients and stir by hand until smooth and no lumps remain.
8. Scrape into the prepared pan and sprinkle the streusel in an even layer on top of the batter.
9. Bake for 50–60 minutes until a skewer inserted comes out clean.
10. Allow to cool in the pan for 10 minutes before moving to a cooling rack.

Chocolate Chip Pecan Bars

Makes 12 bars

Ingredients

• ¾ cup light brown sugar, packed
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 egg
• ¾ cup rolled oats
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup chopped pecans
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. Spray an 8” x 8” baking pan with non-stick spray.
3. Using a stand or hand mixer, beat together the brown sugar and butter until combined.
4. Add in the vanilla, maple syrup, and egg until combined.
5. Add in the oats, flour, baking soda, and salt. Stir by hand.
6. Once the batter is well mixed, stir in the pecans and chocolate chips.
7. Press into the pan and bake for 15–20 minutes, until it begins to brown.