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

Ingredients

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

  • Measure out all of your ingredients — some steps happen fast so it’s best to have everything ready to go!
  • You will want to place a piece of parchment paper out for the cookies to setup on before you get started.
  • Add sugar, vegan butter and oat milk to medium size saucepan.
  • Stirring constantly, melt all ingredients to a smooth consistency.
  • Add on coco powder and stir until fully blended.
  • Once coco is blended, decrease frequency of stirring and allow the mixture to begin boiling along the sides of the pan.
  • After 2 minutes of slight boiling intermixed with occasional stirring, allow the mixture to come to a full boil. Let boil without stirring for 1 minute.
  • Quickly remove the pan from the heat and add in the vanilla and peanut butter.
  • Gently blend the peanut butter into the hot mixture until it is fully melted.
  • Add in the oats and blend until they are evenly coated.
  • On the piece of parchment paper, quickly scoop out spoonfuls of the mixture — it is up to you to decide the size and shape. The trick is to do this step quickly to prevent the mix setting up in the pan.
  • Allow the cookies to cool on the parchment paper until they are fully set (approximately 1 hour). Once set, cookie are good for up to a week as long as they are sealed up and stored in a cool place. Enjoy!

Georgetown Market Vegan Oatmeal Raisin Cookies

Ingredients

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.