Chocolate Cherry Coconut Cookies

- 1/2 cup soy milk 

- 1/2 cup agave nectar 

- 1/2 cup safflower oil 

- 1 t. vanilla 

- 1/4 t. almond extract 

- 1 cup unbleached flour 

- 1 cup whole wheat pastry flour 

- 1 t. baking powder 

- 1/2 t. baking soda 

- 1/4 t. salt 

- 3/4 cup vegan chocolate chips 

- 1/3 cup dried cherries or cranberries 

- 1/ 2 cup coconut 

- 1/3 cup sliced almonds or chopped walnuts (optional).

In a large bowl, whisk the soy milk, agave nectar, oil, vanilla, and almond extract. Add both types of flour, baking powder, baking soda, and salt, and stir well to combine. Fold the dried cherries, coconut, chocolate chips and optional nuts into the cookie dough. Place small balls of dough onto nonstick pan and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned around the edges.

Chocolate Pepitos

Servings: 10-12 pepitos 

Ingredients: 

- 1 kg dough flour (flour for making chinese bread) 

- 50g sugar 

- 1 packet custards (to make homemade custards)

- 400 ml soy milk 

- 100g dark chocolate (no milk) 

- Sunflower oil Prepare dough as they say in the pack (it uses to have yeast, you only must add         sugar and water, knead and let settle 20 minutes).

Boil 200 ml soy milk with the chocolate, stir to melt it. Dissolve custards in the other 200 ml soy milk and add. Cook 4-5 minutes until thick. Remove from heat and let cool. Form cylindric doughs with the pastry, about 15 cm long and 5 cm width. Fry with abundant sunflower oil until sightly brown and let cool over kitchen paper. Fill in the pepitos: cut them in half and spread a coat of chocolate cream. You can decorate it with a layer of cream. Serve cold.

Chocolate Croissant

Ingredients: 

- 1 roll of puff pastry 

- Dark chocolate 

- Margarine 

- Sugar 

- Vegan chocolate spread 

- Coconut flakes 

- Colored sugar 

Method: 

Roll out the pastry and cut into triangles as large as you want them to be, spread them with Vegan chocolate spread, sprinkle with coconut and roll them up like a croissant. Bake your croissants at 180 degrees for twenty minutes. … Meanwhile melt the chocolate with a knob of margarine, set aside. When your croissants are ready, let them cool a little and cover with a little of the melted chocolate sprinkle some coloured sugar or coconut.

Double Chocolate Chip

Ingredients :

- Unbleached All-Purpose Flour, Organic (2 cups)- Unsweetened Dark Cocoa Powder (2/3 cup)- Baking Soda (1 tsp)- Salt (1/2 tsp)- Canola Oil, Organic (2/3 cup)- Vegan Sugar, Organic (1 1/2 cups)- Ground Flaxseeds, Organic (4 tsp)- Vanilla Soy Milk, Organic (1/2 cup)- Vanilla Extract (2 tsp)- Almond Extract, Organic (1/2 tsp)- Vegan Chocolate Chips (3/4 cup)- Walnuts (3/4 cup chopped)

Preparation :

Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, and salt, into a medium-sized bowl. Mix well. In a large bowl, combine the oil and sugar. Add the flaxseeds, soy milk, vanilla extract and almond extract to the large bowl. Mix well. Slowly fold the flour mixture into the large bowl. Mix well until it forms a dough. Add the walnuts and chocolate chips. Mix until well distributed. Spoon small amounts of dough onto a lightly greased cookie sheet and press flat until the rounds are 1 1/2 inches wide. (~ 24 cookies) Bake for 10 minutes, allow the cookies to cool for a few, and enjoy!