Type what you have

Ingredients

• ✓ vegan chocolate chip
• almond butter
• maple syrup
• cashew

Instructions

1. 1 Line a shallow baking dish with parchment paper.
2. 2 Combine chocolate chips, almond butter, and maple syrup in a microwave-safe dish. Microwave in 30-second intervals, stirring after each interval, until chocolate has melted. Add chopped cashews and spread mixture onto the prepared baking dish.
3. 3 Refrigerate until firm, about 30 minutes. Cut into squares.

By Lauren Gardiner

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• white sugar
• flax seed
• baking soda
• salt
• almond milk
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. 2 Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
3. 3 Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

By Fangs09

Ingredients

• ✓ vegan chocolate chip
• chocolate cake mix
• instant chocolate pudding mix
• cornstarch
• vegetable oil
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.
3. 3 Roll batter into balls and arrange on baking sheets.
4. 4 Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

By Emily Rosado

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• white sugar
• vegetable oil
• cocoa powder
• almond milk
• vanilla extract
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
3. 3 Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.

By Samuel Delony

Ingredients

• ✓ vegan chocolate chip
• almond milk
• chocolate pudding mix
• graham cracker crust
• vegan whipped cream

Instructions

1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
3. 3 Top with vegan whipped cream.

By Yoly

Ingredients

• ✓ vegan chocolate chip
• dairy-free cream cheese
• confectioners' sugar
• vanilla extract
• cocoa powder
• coconut
• almond

Instructions

1. 1 Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour.
2. 2 Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.

By cbmo4

Ingredients

• ✓ vegan chocolate chip
• canola oil
• egg
• instant coffee granules
• white sugar
• cocoa powder
• gluten-free flour
• baking soda
• coffee liqueur
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
4. 4 Pour brownie batter into an 8-inch square baking dish.
5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• baking soda
• salt
• brown sugar
• vegan butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk together flour, baking soda, and salt.
3. 3 Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Avery

Ingredients

• ✓ vegan chocolate chip
• chickpea
• peanut butter
• maple syrup
• all-purpose flour
• vanilla extract
• salt
• peanut

Instructions

1. 1 Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl.
2. 2 Stir in chocolate chips and peanuts. Roll mixture into balls.

By Yoly

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• sugar
• cocoa powder
• baking powder
• applesauce
• soy milk
• coconut

Instructions

1. 1 Combine flour, sugar, cocoa powder, and baking powder in a mug. Stir applesauce and soy milk together in a bowl and add to flour mixture. Stir until well combined. Fold in chocolate chips and sprinkle with coconut.
2. 2 Microwave at the highest setting until mug cake has set and risen well, about 3 minutes.

By Rita

Ingredients

• ✓ vegan chocolate chip
• whole wheat flour
• white sugar
• cocoa powder
• baking soda
• salt
• water
• canola oil
• vanilla extract

Instructions

1. 1 Whisk whole wheat flour, white sugar, cocoa powder, baking soda, and salt together in a microwave-safe mug. Stir in water, canola oil, and vanilla extract. Fold in chocolate chips.
2. 2 Microwave until fully cooked, 50 seconds to 1 minute.

By TheBlondeBaker

Ingredients

• ✓ vegan chocolate chip
• almond flour
• almond flour
• sea salt
• baking soda
• grapeseed oil
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• sugar
• salt
• baking powder
• baking soda
• brown sugar
• oat
• vanilla extract
• vegetable oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. Stir in brown sugar, oats, and chocolate chips. In a separate bowl, combine oil and vanilla extract; stir into flour mixture. Press dough into a 15x10 inch jelly roll pan.
3. 3 Bake in the preheated oven until lightly brown, about 15 minutes. Cool before cutting into bars.

By Becca

Ingredients

• ✓ vegan chocolate chip
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• mint extract
• soy milk

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, mint extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Stir in chocolate chips and pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ vegan chocolate chip
• almond
• date
• water
• cocoa powder
• salt
• banana
• cocoa powder
• cardamom
• salt

Instructions

1. 1 Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
2. 2 Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
3. 3 Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
4. 4 Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.

By Aroma and Essence

Ingredients

• ✓ vegan chocolate chip
• flax seed
• water
• all-purpose flour
• cocoa powder
• baking powder
• salt
• coconut oil
• white sugar
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl.
4. 4 Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
5. 5 Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.
6. 6 Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

By Fioa

Ingredients

• ✓ vegan chocolate chip
• date
• walnut
• coconut oil
• coconut cream
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ vegan chocolate chip
• oat flour
• coconut flour
• salt
• baking soda
• palm shortening
• palm shortening
• coconut sugar
• egg
• vanilla extract

Instructions

1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Ingredients

• ✓ vegan chocolate chip
• gluten-free flour blend
• gluten-free flour blend
• salt
• baking soda
• vegan butter
• brown sugar
• white sugar
• egg
• vanilla extract
• oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
3. 3 Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

By Theresa Carroll

Ingredients

• ✓ vegan chocolate chip
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• cacao powder
• vanilla extract
• soy milk
• cherry

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Stir in cherries and chocolate chips; pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ vegan chocolate chip
• whole wheat flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• applesauce
• water
• white vinegar
• vanilla extract
• walnut

Instructions

1. 1 Whisk whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mug. Mix in applesauce, 1 tablespoon water, vinegar, and vanilla extract. Add more water if needed to reach a cake batter consistency. Stir in chocolate chips and walnuts.
2. 2 Microwave on high for 1 minutes and 30 seconds. Add 30 seconds if top doesn't appear set.

By Yvonne07

Ingredients

• ✓ vegan chocolate chip
• berry
• sugar
• vegan margarine
• soy milk
• soy creamer
• vanilla soy yogurt
• nut

Instructions

1. 1 Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
2. 2 Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
3. 3 Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

By satyagraha

Ingredients

• ✓ vegan chocolate chip
• non-dairy margarine
• brown sugar
• confectioners sugar
• water
• flax seed
• vanilla extract
• all-purpose flour
• baking powder
• rolled oat
• coconut
• cinnamon
• clove
• apricot

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine margarine, brown sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Mix in water, flax seeds, and vanilla extract. Add flour and baking powder. Fold in oats, coconut, cinnamon, and cloves. Add chocolate chips and apricots.
3. 3 Form dough into small balls and arrange on baking sheets. Flatten slightly with the palm of your hand.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes.

By Quentin Swindells

Ingredients

• ✓ vegan chocolate chip
• all-purpose flour
• sugar
• baking powder
• salt
• cinnamon
• nutmeg
• ginger
• pumpkin puree
• soy milk
• vegetable oil
• agave nectar
• coconut cream
• vanilla extract
• confectioners sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
4. 4 Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
5. 5 Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
6. 6 Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

By Rita

Ingredients

• ✓ vegan chocolate chip
• white sugar
• salt
• vanilla extract
• cornstarch
• plain non-dairy yogurt
• white sugar
• vegan cream cheese
• vanilla extract
• white vinegar
• vegetable oil
• water
• salt
• baking soda
• cocoa powder
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
3. 3 Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
4. 4 Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
5. 5 Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

By Emily

Ingredients

• ✓ vegan chocolate chip
• coconut oil
• brown sugar
• almond milk
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
4. 4 Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
5. 5 Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

By avarmenio

Ingredients

• ✓ vegan chocolate chip
• cooking spray
• sugar
• brown sugar
• olive oil
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
2. 2 Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
3. 3 Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

By Moh

Ingredients

• ✓ vegan chocolate chip
• coconut
• vanilla extract
• coconut extract
• icing sugar
• violife creamy original
• margarine
• vanilla extract
• granulated sugar
• brown sugar
• margarine
• baking soda
• rolled oat
• cocoa powder
• all-purpose flour
• water
• flax seed meal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
2. 2 Combine flax meal and water. Let stand 10 minutes.
3. 3 Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
4. 4 Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
5. 5 Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
6. 6 Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
7. 7 Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
8. 8 Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

By Becel

Ingredients

• ✓ vegan chocolate chip
• rice milk
• vanilla extract

Instructions

1. 1 Combine rice milk, chocolate chips, and vanilla extract in a saucepan over medium heat. Whisk until the chocolate chips are melted and the mixture is hot, about 5 minutes.

By MCakes

Ingredients

• ✓ vegan chocolate chip
• almond milk
• powdered peanut butter
• whipped cream

Instructions

1. 1 Combine almond milk, chocolate chips, and powdered peanut butter in a saucepan. Bring to a simmer over medium heat, stirring constantly until chocolate chips are melted and peanut butter powder is incorporated.
2. 2 Pour into a mug and top with fat-free whipped cream if desired.

By Yoly