I don’t have much of a sweet tooth and, haven’t baked anything in a while. I’m getting ready to move and I’m trying to clean out both my fridge and pantry to make the move easier. When I was going through my pantry I stumbled upon my baking supplies and thought these items could easily spill and make a mess. So I decided to use them up and make a sweet treat. One of my favorite treats is a chocolate chip cookie cake with a scoop of ice cream. Chocolate chip cookie cakes are easy to make, which makes them great for last-minute parties. They’re also customizable. You can add different types of chocolate chips or your favorite chocolate candy. It has a chewy center and crispy outside that satisfies my sweet tooth.

Is it truly fall if you don’t have something with pumpkin or pumpkin spice in it? I think not. The smell of pumpkin spice has been drifting through my apartment all month. Soon as I see the canned pumpkin hit the shelves, I start thinking of all the goodies I can make with it. And this year is no different. When it to making treats using canned pumpkin my go-to’s are muffins, donut holes, or everyone’s favorite pumpkin pie. But this year, I wanted to do something different and ended up experimenting with cookies. Since it’s easy to make them in small batches or freeze the leftovers. So I present to you vegan pumpkin cookies.

A few years ago I used to live in Georgia where peaches were everywhere. I remember driving down country roads and seeing signs for fresh peaches or peach salsa. While I lived in Georgia, I ate a lot of peaches. I’d often bake with them, put them in smoothies, or add them to my fruit salad. Since moving to Missouri, peaches aren’t something I don’t eat often. But while I was cruising through the produce section, I spotted some peaches on sale. I grabbed a few and tried to think of what I could make with them. I decided to bake a peach cobbler since it’d be easy, but to shake things up, I added some strawberries since they were also on sale. So instead of a regular peach cobbler, I made a vegan strawberry and peach cobbler instead.

Homebaked cookies are way better than store-bought cookies any day. But sometimes you don’t have anyone to share a fresh batch of cookies with, and you end up with way more than you can eat. That’s when small batch recipes come in handy. I love a fresh batch of cookies with a glass of non-dairy milk or non-dairy ice cream as a weekend treat. But there’s no way I can eat over a dozen cookies all by myself. So I often like to bake small batches of cookies so I have just enough to satisfy my sweet tooth. And these vegan brownie cookies are just that. They taste like a brownie, soft, chewy, and go great with a glass of non-dairy milk or ice cream.

Oreos are one of my favorite cookies. I love eating them with ice cream, dipping them in milk, and baked into cupcakes. Baking isn’t something I do often because I usually spill something and make a mess. And I’d rather bake, eat, and skip the cleanup. But since I’ve been in the mood for cake, I decided to bake vegan Oreo cupcakes with cookies and cream frosting. And they were well worth the mess. They’re vegan vanilla cupcakes with an Oreo on the bottom, and Oreo pieces baked inside and topped with some delicious cookies and cream frosting. And even though I got flour all over my kitchen counter while making these, at least I’ll get to enjoy some delicious cupcakes for the few days. So if you’re an Oreo fan and you’re looking to satisfy your sweet tooth then give these vegan Oreo cupcakes with cookies and cream frosting.