What I'm Baking: Bake Sale Edition

To coincide with the Worldwide Vegan Bake Sale and Earth Day, Sidecar for Pigs Peace is holding a vegan bake sale this weekend to benefit Pigs Peace Sanctuary. I baked a bunch of goodies for the sale, including Peanut Butter Blondies and Rocky Road Cookies, both from Vegan Cookies Invade Your Cookie Jar. Check out the recipes below:

Peanut Butter Blondies
Recipe conveniently already online!


Rocky Road Cookies

These cookies are delicious and nutty and fudgy.

Ingredients:
1/2 cup non-dairy milk (I use almond)
2 TBSP ground flax seeds
1/2 cup canola oil
1 1/4 cups sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups plus 2 TBSP all-purpose flour
1/2 cup Dutch cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips or chunks
1/2 cup non-dairy white chocolate chips
1/2 cup roasted almonds, chopped

Directions:
1. Preheat oven to 350º F. Line some cookie sheets with parchment paper.
2. In a large mixing bowl, whisk together the almond milk, flax seeds, canola oil, sugar, vanilla extract and almond extract until smooth.
3. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir to form a thick, wet dough, being careful not to over-mix.
4. Fold in the chocolate chips, white chocolate chips and almonds.
5. Drop about two tablespoons of cookie dough onto a baking sheet about two inches apart, leaving room for the cookies to spread. To more easily measure and distribute the scoops of dough, it's helpful to use a small ice cream scoop sprayed with a little bit of non-stick cooking spray.
6. Bake cookies for 8 to 10 minutes until they have spread and look firm on top. Let them cool on the baking sheet for at least 5 minutes, then transfer them to a cooling rack to cool completely. (Or eat while warm and gooey if you prefer!)