Anytime that I would try to make cookies before I went vegan, they would either turnout like little cakes, or they would just taste so strong of egg, which we all know isn't nice. So, when I was trying to figure out how to make a delicious vegan cookie recipe, it was so much easier then I thought it would be. I didn't have to worry about using eggs, which people always think that they need for baking, when in reality, you really don't! I'm using a blend of 2 cups flour & 1 cup oats. I feel like the oats give the cookies a really nice texture!

I'm using vegan chocolate chips, but you could also replace the chocolate chips with whatever you feel like. If you can find vegan white chocolate chips, they would also go great, but even dried fruits such as raisins, cranberries or whatever you feel like. This recipe can be used just as a plain cookie base if you'd rather, so you can add whatever you feel like. If you do like your cookies a little more chocolatey, then add an full cup of chocolate chips instead of just half a cup.

I always thought that cinnamon rolls would be quite difficult to make, and I tended to just tick to the ready-made vegan cinnamon rolls, but actually, they're really simple. These cinnamon rolls are more of a desert style than those flaky pasty messes that you may be familiar with.

I know this recipe may seem that it is quite time consuming, but the actual dough itself is so simple & quick to make, and can also be made ahead of time. The main part of this recipe that is time consuming is letting your dough proof, which doesn't actually require you to do anything during that time.

I wanted to make a recipe for a traditional cheesecake. I've based this recipe of a cheesecake that my mother used to make when I was younger, which was made primarily out of cream cheese & double cream, so I thought this would be easy to make a vegan version of.

For the double cream part of the recipe, I used the cream from a can of coconut milk. The best way that I've found to separate the coconut cream from the coconut water, is to place the can in your fridge for a day or two. I now, mostly, store all of my coconut milk in the fridge as it'll be separated by the time that I need it next.

Once you've opened your chilled, separated coconut milk, you'll want to get just the cream from the can, and make sure that you don't accidentally get any of the coconut liquid in with the cream, otherwise it won't whip. I am using Violife vegan cream cheese. This cream cheese has been the best for a cheesecake. I have used different vegan cheeses & I haven't got as good a result from them, as they didn't set at all, yet Violife is perfect! It set amazingly & tastes great!

You can serve this cheesecake with many different toppings, such as fruit or even your favourite chocolate or caramel sauce! (my caramel sauce recipe will be coming soon!).