Kelly Peloza started experimenting with vegan baking as a highschool student, blogging about her vegan adventures all thewhile. Her amazing recipes and gorgeous photos drew a crowdof eager readers who have been begging her for a cookbook eversince. Now an energetic, spunky college student, her book is fi-nally ready for her anxious audience. From double peanut buttersandwich cookies and coconut caramel butter cookies to raspberryalmond cookies and inside out peppermint patties, these deliciousand imaginative recipes are sure to inspire bakers of all ages.<br /><br />Peloza is committed to using ingredients that are easy to find,natural, and simple to use. You won&rsquo;t find egg replacer, expensivecooking oils, or hydrogenated margarine in her recipes. &ldquo;Makinga batch of chocolate chip cookies shouldn&rsquo;t involve running to fivedifferent health food stores searching for some elusive ingredient,&rdquo;she writes. But you will find helpful tips for things like substitutingmargarine for oil in recipes, experimenting with non-dairy milks,using whole wheat flour, and ensuring the sugar you use was notprocessed with animal bone char. The result is a simple, thorough,and inspiring collection of mouthwatering cookies anyone canmake and everyone will love.