What’s better than one vegan dessert? Two! Our HEC Green Business partners, BRICS and Georgetown Market, have shared two of their favorite vegan dessert recipes with us for Meatless Monday.

BRICS Vegan No-Bake Cookies


1/4 cup vegan butter
3/4 cup sugar
1/4 cup oat milk
1 Tbs coco powder
1 Tsp vanilla extract
1/4 cup peanut butter
1 1/4 cup oats

Georgetown Market Vegan Oatmeal Raisin Cookies


3 ½ Cup AP Flour
2 tsp Baking Soda
1 tsp Ground Cinnamon
1 ¼ Cup Cane Sugar
1/3 Cup Molasses
3 Cup Vegan Cultured Butter
1 ¼ tbsp Vanilla Paste
2 ½ tsp Egg Replacer
¼ Cup Warm Water for Egg Replacer
3 ¾ Cup Rolled Oats (do not use quick oats)
3 ½ Cup Cranberries (or nuts)

  1. Cream butter, vanilla, molasses and sugar on meduim speed in the mixer until fluffy, about 3-4 minutes. Scrape sides and bottom of mixer with a spatula
  2. Whisk the warm water and egg replacer together. Add to the mixer and mix on low speed for 30 seconds (do not overmix)
  3. Place the flour in a mixing bowl, sprinkle the baking soda, cinnamon then the salt on top, and whisk well to disperse evenly
  4. Add the flour mixture one half at a time until homogenous on lowest mixing speed, making sure to scrape the sides and bottom between additions
  5. Add the oats and pulse until evenly dispersed
  6. Add the dried cranberries/nuts and pulse until evenly distributed
  7. Refrigerate for 30 minutes and roll into 145g balls (2 ½ inch scoop), then refrigerate again until the balls are firm.
  8. Bake cookies at 325 low fan 14-16 minutes, rotating halfway through cooking process.