What better way to welcome a new member of the JP's family than a Veganuary bake-off challenge with the Boss. In case you missed it on our social, Nichola and Urvashi went head to head in what was the first of hopefully many more JP's face offs to come. After all  a little healthy competition goes a long way.

Urvashi's Tahini Chocolate Chip Cookies

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup vegan refined OR unrefined (virgin) coconut oil, melted and cooled slightly
• ⅓ cup well-stirred tahini
• 6 Tablespoons water
• 2 teaspoons pure vanilla extract
• 1 ¼ cups tightly packed organic light OR dark brown sugar
• 10 ounces vegan dark chocolate (at least 70% cacao), chopped up

Process:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large bowl, use a rubber spatula to mix together the coconut oil, tahini, water, and vanilla until combined, about 1 minute.
3. Mix in the sugar, then gradually mix in the dry ingredients until just combined. Add the chocolate all at once, and mix until the chocolate is evenly distributed throughout, about 1 minute.
4. Cover the bowl with plastic wrap and refrigerate for 10 minutes. Meanwhile, position a rack in the center of the oven and preheat the oven to 180°C. Line two half sheet pans with parchment paper
5. Use a 3 tbsp cookie dough scoop to portion the cookie dough into balls and place them at least 3 inches apart on the prepared sheet pans.
6. Bake one pan at a time for 12 minutes, until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on a wire rack for 20 minutes. Repeat with remaining cookie dough balls.

Nichola's Citrus Sugar Cookies

Ingredients:

• ½ cup coconut oil, melted and cooled
• 3/4 cup cane sugar
• 2 tablespoons finely grated zest (use a mix of lemon, lime and orange)
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 1 tsp pure vanilla extract
• 1 tsp cornstarch
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For the glaze:

• 1 ½ cups powdered sugar
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 tsp vanilla extract
• 2 tbsp zest {a combination of lemon, lime and orange}
• Plus any additional citrus juice if needed

Process:

1. Preheat oven to 180°C. Line a cookie sheet with parchment paper. Set aside until needed.
2. In a large mixing bowl, use a whisk to beat together the coconut oil and sugar for about a minute. Add the citrus juice, zest, vanilla and whisk for a minute more, until combined.
3. Add about half the flour, as well as the cornstarch, salt, and baking powder, and mix well. Add the remainder of the flour, and mix until a soft dough forms.
4. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten the tops gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
5. Let cool on sheets for 3 minutes, then transfer to cooling racks to cool.
6. When cookies are cool, prepare the icing. Place the powdered sugar in a large bowl. Add the juices, vanilla and coconut oil and whisk, until a thick and smooth but pourable icing forms. If it seems way to thick, add more citrus juice by the teaspoon until the desired texture is achieved. You are looking for a constancy that you can easily drizzle.
7. Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with zest before the icing sets.

A potentially less popular choice but one we have grown to love. Innocent Hazelnut is naturally sweet, creamy, and perfect for your morning coffee, much to our own dismay. If you are feeling creative, pop it in a frother and latte your English Breakfast if you will.