INGREDIENTS:
Supreme Vegan Chocolate Chip Cookies
- 2 ¼ cups gluten-free baking flour or whole wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ cup unrefined vegan sugar
- 1 cup refined coconut butter or non-hydrogenated
- vegetable shortening
- 1 Tablespoon vanilla Egg-replacer for 2 eggs
- 2 cups semi-sweet chocolate chips or semi-sweet chocolate chopped into chunks
Vegan Eggnog
- 24 ounces of extra firm silken tofu
- 2 cups soy, rice or nut milk
- 1 cup water
- 1 cup apple juice
- 2/3 cups maple syrup or unrefined vegan sugar
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
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