Ingredients

1 cup Flour
1/4 cup sugar
1/4 cup brown sugar
1/2 cup oats
1/2  t baking powder
1/2 t baking soda
1/2 t salt
1 t vanilla extract
4 T canola oil
2 T Vegan Milk
1/2 cup chocolate chips (vegan)
1/2 cup chopped walnuts

Method:

Preheat oven to 375.
Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix. Add the chocolate chips and walnuts and continue to mix. Cool the dough in the freezer for about and hour or so. Roll into 1- 1.5 inch balls and space appropriately on a baking sheet as the cookies will spread while baking. bake for about 12 minutes. Enjoy! NOTE: You can add whatever nuts you like. I happened to have walnuts. You can add other things you like such as raisins, dried cherries or remove chocolate chips. Do whatever suits you.

I have not made Rice Krispie treats since becoming vegan. You could substitute vegan marshmallows in a regular Rice Krispie treat recipe but that can be pricey (I found Dandies on Amazon for 6.60 for a 10 oz package) or you can make them like this!

Ingredients:

3 cups Rice Krispies (use gluten free for a gluten free version)
1/4 chopped nuts, I had cashews on hand for the above picture which was good, but feel free to use peanuts or whatever other nuts you like
1/4 cup vegan chocolate
1/4 cup peanut butter

Topping
1/4 cup vegan chocolate chips

Prepare an 8 x 8 pan by putting parchment paper in it. Mix rice krispies and chopped nuts together in a bowl. Melt the vegan chocolate and peanut butter in a pan until well mixed and melted. Add this mix to the bowl of rice krispies and mix well. Put in the prepared pan and freeze about 30 minutes or so. Meanwhile, melt the 1/4 cup of chocolate chips. You can also use melted vegan white chips or make a glaze with powdered sugar and vegan milk as a topping also. Use your imagination!

Ingredients for cake:

1 T vanilla extract
3.5 cups flour
1 T baking powder
1 cup vegan margarine (softened)
1 t salt
2 cups sugar
1 cup cashew milk (or whatever other vegan milk you have on hand)
1 cup silken tofu or regular tofu but if you use regular tofu, you will have to add 1/2 cup of the liquid it's in
1 cup vegan butter
​
Method:
 Preheat oven to 350ºF. Prepare two 8 in. round aluminum pans or 1 large cake pan with parchment paper and vegetable pan spray. Puree silken tofu in food processor or blender. 
In large bowl, stir together flour, baking powder and salt. Set aside. In large bowl, beat vegan buttery spread and sugar with electric mixer until light and fluffy. Add pureed tofu and vanilla; mix well. Add flour mixture alternately with almond milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared pans if using two or put entire mix in the large cake pan; smooth tops. 
Bake 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling grid; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing.

Buttercream frosting

Ingredients:

1 teaspoon vanilla extract
1/2 cup shortening 
1/2 cup vegan margerine
4 cups sifted confectioners' sugar
2 T cashew milk (or whatever you have on hand

Method:

​Cream together the shortening and margarine. Add the sugar and mix. Add the vanilla extract and the cashew milk.

Surprisingly, I never tried Little Debbie cookies. I wasn't a huge fan of oatmeal or oatmeal cookies growing up and by the time I grew up and expanded my food interests, I was already vegan. Despite never trying them,  I can tell you that these cookies are better because they are amazing. The cookies are soft and spiced perfectly, with the best sweet center. Give them a try yourself!

**This recipe is a variation of My Baking Addiction's recipe, but veganized!

Ingredients - makes about 10 small cupcakes

Cupcakes
2.5 cups Almond Flour sifted
1/2 cup Bee Free Honey, Agave, Maple Syrup or your favorite
1/2 t salt
1 tsp baking soda
14 T aquafaba
1 tsp cream of tartar
1/2 cup of powdered sugar

Pre heat oven to 350 degrees. Mix dry ingredients together well. Mix aquafaba in another bowl with the cream of tartar and powdered sugar until peaks form. This will take some time but be patient. Add the Bee Free Honey to the dry ingredients and mix well. Fold the aquafaba into the dry ingredients and Bee Free Honey. Pour into vegan buttered cupcake tin. Bake for about 20 minutes until lightly browned and a knife inserted in the middle of cupcake comes out clean. Set aside to cool.

Frosting

I based this frosting off of elizabethrider.com buttercream frosting recipe:

1/2 cup of soft vegan butter or margerine
1/2 cup of high ratio shortening
3 cups powdered sugar
2 t cashew milk or any other vegan milk
3/4 t vanilla extract

Mix vegan butter and shortening together well. Add the powdered sugar and mix well. Add the vanilla extract and finally the cashew milk. Mix until blended. You can save any unused frosting in a sealed bowl.

​If you have about 1/2 hour of time in the morning, here's a super easy delicious Cinnamon Roll recipe. I tried it with my family in Florida and they really liked it!

Ingredients:

For rolls:

1 can of Pillsbury dough sheet or crescent dinner rolls (if you use the crescent rolls, you will have to pinch together the perforations).
4 T vegan margarine softened enough to spread
1 t cinnamon
4 tsp granulated sugar

For topping:

1/2 cup powdered sugar
1-2 T of plant based milk 

Method:

Preheat oven to 400 degrees. Unroll dough (if using crescents, pinch together the perforations). Spread the vegan margarine across the rolls. Mix the granulated sugar and cinnamon together in a small bowl and sprinkle this over the rolls. Carefully roll up. Cut about 6 slices (8 if you would like smaller crescents). Carefully place them in a pie pan or round baking dish. Bake for about 20 minutes or until lightly browned. While baking, you can make the topping by mixing the powdered sugar with the 1 - 2 T of plant based milk. Only use enough to make a slightly thick mixture. When cinnamon rolls are done baking, remove from oven and let place rolls on plate. Add the topping and glow in the compliments your family will give!

Ingredients:

1 1/4 cup vegan margerine
1 1/2 cup of flour
​1 cup brown sugar
1 vegan egg ( I used Vegg)
1 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
2 1/4 cup oats
1 cup walnuts
2 T hemp seeds

Method

Heat oven to 375. Cream the vegan butter well and add brown sugar, vegan egg, cinnamon and vanilla. Add the baking powder into the flour and mix well and then add to the creamed butter, egg cinnamon and vanilla mix. Mix well. Add the hemp seeds, walnuts and oats and continue to mix well. To bake, take a teaspoon of the dough and roll into a ball and place on cookie sheet. Flatten the balls with the bottom of a glass dipped in water (to avoid sticking). Bake for 15 minutes and enjoy!

Snowballs

Ingrediants:
1/2 lb of vegan butter
4 tbsp sugar
2 cups flour
2 cups chopped nuts (for 3 batches, I used pecans for one, walnuts for one and almonds for the other)
2 tsp vanilla
powdered sugar as needed

Method:

Beat vegan butter until creamy. Add sugar and vanilla. Fold flour in gradually. After all mixed, add your choice of chopped nuts. Roll dough the size of a walnut and bake for 15 - 20 minutes at 350 degrees. Roll in powdered sugar.

Ingredients:

1 1/2 cups of plant based milk
1/2 cup vegetable oil
3 tbs aquafaba, beaten
1 tbs molasses
1 cup sugar
1 tsp vanilla
3 cups flour
3 tbs unsweetened cocoa powder
6 tsp baking powder
1 tsp salt
1 cup chocolate chips
1/2 cup walnuts, coarsely chopped

Preheat oven to 350 and put cupcake liners in 16 cupcake tins (more if needed). Combine milk, sugar, oil, aquafaba, vanilla and molasses and mix well. Whisk together flour, cocoa, baking powder and salt in a large bowl. Add to the wet ingredients. When combined well, add the chocolate chips and walnuts. Mix well again. Pour into the cupcake liners and bake for about 30 minutes.

Ingredients:

3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup creamy peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar
6 tbsp aquafaba
1 1/2 plant based milk
2 tsp vanilla
1 cup vegan chocolate chips

Method:

Preheat oven to 350. Spray 2 8 x 4 inch loaf pans with nonstick cooking spray, set aside.

Mix vegan butter, both sugars, vanilla,  and milk in a mixing bowl. Mix the aquafaba until frothy and then add that to the mix as well. Mix flour, baking powder and salt and add to the wet mix. Stir in the chocolate chips. Bake for 45 minutes or until toothpick inserted into the centers come out clean.  Cook in pans, remove from pans and enjoy!