Here's three sample recipes that have been posted on the blog/PPK!

All these have passed evaluations and taste tests, thanks to our wonderful testers!

1. Autumn Clouds Pumpkin Chocolate Chip Cookies: http://vegancookies.wordpress.com/2007/09/04/giant-bakery-style-double-chocolate-chip-cookies-and-autumn-clouds-pumpkin-chocolate-chip-cookies-recipe/

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2. Crispy Chewy Oatmeal Cookies

Makes 2-3 dozen

These cookies will satisfy the cravings of those seeking a sweet, chewy oatmeal cookie with crispy edges and bursting with raisins.

2/3 cup canola oil
2/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1/3-1/2 cup soy milk
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 2/3 cup oats
1 1/3 cups raisins

Preheat oven to 350°F.

In a large bowl, stir together the oil, sugars, and vanilla. Add the soy milk, starting with 1/3 cup (the rest will be used later if necessary).

Sift in the flour, baking soda, baking powder, cinnamon, and salt. Mix until incorporated.
Stir in the oats and raisins. If the dough is too dry or crumbly, add the remaining soy milk.

Taking two tablespoon-sized portions of dough, place on a lightly oiled cookie sheet and flatten. Bake for 10-12 minutes until golden around the edges, but don't let them burn.
Transfer to wire cooling rack.

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3. PBJ Thumbprints

Makes 16-20 cookies

1/3 cup peanut butter
2/3 cup sugar
2 tablespoons canola oil
1 teaspoon vanilla
1/3 cup soy milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon peanut butter
about 3 tablespoons fruit-flavored jam, any kind

Preheat oven to 350°F.

In a medium-large bowl, stir together the peanut butter, sugar, oil, vanilla, and soy milk.
Sift in the flour, baking powder and soda, and salt. Stir until combined.
Lightly stir in the tablespoon of peanut butter.
Drop by tablespoonfuls onto a parchment-lined or lightly greased cookie sheet. Bake for 5 minutes, then remove from oven. Using your thumb, make an indent in the middle of the cookies. Place about 1/2 teaspoon jam in each indent.
Bake for an additional 8-11 minutes or until firm.

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-Kelly!

Giant Bakery Style Double Chocolate Chip Cookies

Makes 8-10 giant cookies (or lots more small ones)

These cookies will soon rock your world. They are huge, chocolate-y, chewy, soft, and decadent, all contained in a four-inch diameter. My goal here was to recreate those huge ass bakery cookies with crispy edges and a delicious chewy center and these cookies have surpassed those other cookies. So make these ones! They're an amazing treat that will leave you addicted.
Vegan chocolate chips are pretty easy to find (such as Ghirardelli and Trader Joes brand semi-sweet chocolate chips). Many store brand semi-sweet chips are free of dairy products, just check the ingredients.

1/2 cup chocolate chips (for melting)
1/2 cup soy milk
2/3 cup canola oil
2 teaspoons vanilla
1 1/3 cups sugar
2 tablespoons cornstarch

2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips

Preheat oven to 350°F.

Melt the chocolate chips with 1/3 cup of the soy milk in either a microwave or in a glass dish placed in a saucepan of boiling water (makeshift double-boiler).

Pour the melted chocolate and soy milk into a large bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.

Add in the flour (unsifted), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips.

Here comes the super fun part! Using your hands (or if you must, a spoon. Live a little! Get your hands covered in the most chocolate-y cookie dough ever!), grab handfuls of cookie dough and flatten them out to a little thicker than a 1/2" on a cookie sheet lined with parchment paper.

Bake for about 15 minutes (shorter if you made smaller cookies) or until the edges are very firm, and the centers look chewy and feel soft to the touch. Let rest on the cookie sheet for a minute or so, then very carefully transfer to the cooling rack without destroying any cookies. They are completely amazing warm and gooey and still taste divine after cooling off.

Variations:
-Replace 1/4 teaspoon of the vanilla with almond extract.
-Replace 1 teaspoon of the vanilla with a fruit extract such as raspberry or strawberry.
-Add 1/2 teaspoon cinnamon to the dough.
-Add 1 teaspoon ground coffee beans or replace 1 teaspoon of the vanilla with coffee extract.