The 7th annual Worldwide Vegan Bake Sale has been officially announced, and you are invited to participate! From April 25 through May 3. 2015 (two weekends and the weekdays in between), groups from across the world will hold vegan bake sales. Each participating group gets to choose its venue, what to sell (though we do suggest these vegan chocolate chip cookies!), and how it uses the proceeds. Anyone interested in holding a bake sale can do so on any day during the period—or on more than one day.
Back in its second year, the founders of Worldwide Vegan Bake Sale shared with us their go-to bake sale recipe. Dubbed “Can’t Miss” vegan chocolate chip cookies, these little morsels are a popular dairy-free and egg-free spin on the classic Tollhouse variety. The recipe was originally created by participant Holly, for her own vegan bake sale in 2009, and we thought it deserved a revival!
In its first six years, Worldwide Vegan Bake Sale has raised $300,000 for a diversity of causes throughout the world. This year, 150 or more bake sales spanning six continents will likely raise another $50,000. It has been deemed “Veg Event of the Year” by VegNews Magazine.
Whether you want to host a vegan bake sale, or support one by showing up and eating some baked goodies, you can get more information on the event, find recommended vegan baking cookbooks, and enjoy some additional recipes at www.veganbakesale.org.
Special Diet Notes: “Can’t Miss” Vegan Chocolate Chip Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan / plant-based, and vegetarian.
For soy-free vegan chocolate chip cookies, substitute a dairy-free, soy-free yogurt (such as coconut yogurt) for the tofu. Another viable option would be banana, apple, or pumpkin puree. The small amount used should not drastically affect the flavor. Also, be sure to choose dairy-free, soy-free margarine (Earth Balance does offer soy-free “sticks” or a buttery spread may work) and dairy-free, soy-free chocolate chips.
- 1-1/2 cups dairy-free margarine (preferable a "stick" version like Fleischmann's or Earth Balance Buttery Sticks)
- 1 cup sugar
- 1 cup brown sugar
- ¼ cup tofu (firm or soft) (see post above for soy-free options)
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons water
- 3-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1 cup chopped walnuts (optional)
- 3 cups dairy-free semi-sweet chocolate chips
- Preheat your oven to 375ºF and grease a cookie sheet or line it with parchment paper or a silicone baking mat.
- In a food processor, blend the margarine, sugars, tofu, vanilla, and water.
- In a separate bowl, combine the flour, baking soda, and salt. Stir in the wet mixture into these dry ingredients until well-combined. The batter should be somewhat sticky, not dry. If it's too dry, add just a little more water. Fold in the nuts (if using) and chocolate chips.
- Scoop the dough by the heaping tablespoon onto the prepared cookie sheet. Bake for about 9 minutes, or until the cookies are just turning golden brown.
- Let cool on the cookie sheet for a few minutes, then carefully remove the cookies to a wire rack to finish cooling.
- Repeat steps 4 and 5 with the remaining dough (I prefer to bake 1 sheet at a time).