By far some of the best vegan chocolate chip cookies I’ve ever made came from a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. These cookies are easy to make gluten-free as well. In the picture below, I subbed all purpose gluten-free flour for regular all purpose flour. I’ve made these countless times both gluten-free and non-GF and they always come out great. Dip them in a glass of cold almond or coconut milk and it’s simple perfection!
In honor of all of the Oktoberfests and Apple Harvest Festivals that are going on this time of year, I recently made the apple strudel recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. This cookbook is one of my standby cookbooks for desserts. I’ve enjoyed many of Colleen’s recipes, but this was my first time trying to make strudel. I think I went a little overboard with the Earth Balance (using 3 times the amount called for) and have learned my lesson for next time. I also omitted the raisins because I’m not a fan of raisins in baked goods. It was flaky, sweet, and quite delicious. Adding almonds is an optional ingredient and I would definitely recommend it (at least on the inside) as it gave it a nice extra crunch.