Is it possible that a vegan dessert can actually taste good? Quinn Ventura, pastry chef at New York's Blossom du Jour thinks so.


  • 1 3/4 Cup vegan butter
  • 2 Cup organic brown sugar
  • 1 1/2 Teaspoon salt
  • 1 1/2 Teaspoon vanilla
  • 1 Tablespoon potato starch
  • 1 Tablespoon arrowroot
  • 8 Tablespoon water
  • 2 1/2 Cup oats
  • 1 1/4 Cup flour
  • 1 1/2 Teaspoon baking soda
  • 1 1/2 Teaspoon cinnamon
  • 1 Cup dried cranberries
  • 1 Cup pumpkin seeds


Step 1:

In a mixing bowl cream together your vegan butter, brown sugar, vanilla and salt.

Step 2:

In a separate bowl whisk together the potato starch, arrowroot and water until a light foam begins to form.

Step 3:

Add your foam mixture to your creamed butter and mix until it becomes smooth and glossy.

Step 4:

In a separate bowl mix the flour, baking soda and cinnamon. Add the oats to the dough and gently fold in.

Step 5:

Lastly add the flour mix, the cranberries and pumpkin seeds.

Step 6:

Mix until the dough just comes together. Put dough on cookie sheep in heaping tablespoons. Bake at 325 for 14 minutes rotating the pan 180 degrees half way through.