Starbucks, veganized

Starbucks latest campaign to try to get people to buy pastries is “Real Food. Simply Delicious“. Their point is that they are using whole,natural ingredients now. Which begs the question, what were they using before?
Anyway, as part of the campaign they gave a way a couple of recipe cards (to prove the real ingredients?): Outrageous Oatmeal Cookie and Banana Walnut Bread. I’ve been on a kick of veganizing traditional recipes and both seemed easy to do. The results were amazing. The oatmeal cookie was chewy and very flavorful. This is now my go-to oatmeal cookie recipe. The banana bread was a big success. Very moist and a great banana flavor.

You can find the original recipes HERE.

Vegan Banana Pecan Bread

Adapted from Starbucks
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/8 cups sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons almond milk, unflavored
  • 1/2 teaspoon vanilla extract
  • 3 very ripe medium-large bananas, mashed
  • 1/2 cup + 1/3 cup chopped pecans
  1. Pre-heat oven to 325° F with rack in middle. Mix ground flaxseed with water and set aside. Grease a 9×5-inch loaf pan and dust with flour.
  2. Whisk together flours, baking soda, and salt. In separate large bowl, mix together flaxseed emulsion, sugar, and vegetable oil until combined. Add flour mixture and when combined add almond milk, vanilla, and bananas. Mix until combined. Fold in 1/2 cup of pecans and pour into prepared loaf pan. Top with remaining 1/3 cup pecans.
  3. Bake for 45 to 60 minutes, until a thin knife inserted in middle comes out clean. Cool for 10 minutes on wire rack before removing from pan.

Vegan Outrageous Oatmeal Cookie

Adapted from Starbucks
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 1/2 cup all-purpose flour
  • 1/4 cup raisins
  • 1/4 cup diced dried pear
  • 1/4 cup dried cranberries
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons Earth Balance, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tsp pure vanilla extract
  • 4 tablespoons raisins (topping)
  • 4 tablespoons diced dried pear (topping)
  1. Preheat oven to 350° F with racks placed in top and bottom thirds. Mix together ground flaxseed and water, set aside. Line 2 baking sheets with parchment paper.
  2. Whisk together oats, flour, raisins, pears, cranberries, baking powder, baking soda, and salt. Set aside. Beat Earth Balance and sugar until light and fluffy. Add flaxseed mixture, cinnamon, and vanilla; beat until combined. Gradually add oat mixture; beat until combined.
  3. Combine raisin and pears for topping in separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2 inches apart, onto baking sheets. Place 1 teaspoon topping on each mound.
  4. Bake until cookies are golden brown but still soft,  12 to 16 minutes.  Half-way through bake time, rotate pans from top to bottom and back to front. Cool for 5 minutes on sheets; transfer cookies to wire rack to cool completely.

Please visit Michele at Veggie Num Nums to see what she made for Vegan Tuesday.

42 thoughts on “Starbucks, veganized

  1. May be a stupid question but what in the heck is Earth Balance? I have been trying to incorporate more vegan/veggie dishes into my routine versus my meat and potato diet.

    Those cookies sound so freaking good and normally I would have just saw Starbucks threw blind hate and hit close. However, if you say they are good I will definitely give them a shot!

  2. What were they using before?? Ha!
    I’m pretty sure we don’t want to know, but I’m sure it was all sorts of powdered modified milk and egg ingredients, hydrogenated fats, preservatives, etc. Ick.
    These look awesome! Thanks so much for sharing your adapted versions.

  3. Their baked goods were horrible – and although I’m not about to buy them now, the banana bread has piqued my curiosity. It looks easy enough, I’ll just have to use regular milk instead of almond milk. I know it won’t be vegan, but I’m ok with that. I love all of the other substitutions.

  4. I wonder what they were using before too.
    These both look wonderful. I love how you veganize everything. You make it look so easy. I am going to have to try it.

  5. How wonderful. I’ve been trying out some vegan recipes myself, a very unusual one will be appearing on my blog in the next few days.

    I adore banana bread, I’d love to try the vegan recipe. It looks utterly mouth watering.

    Katie xox

  6. Looks great! I have never seen vegan food look as good as you make it.
    There is a commercial on the air here for Wendy’s, stating that they use “real red pepper flakes”. Is someone using counterfeit ones? How disturbing! 🙂

  7. Wow, Starbucks gettin health on us? Those look delicious too. Thanks for sharing your photos and the recipes. I don’t have some of the healthy offerings in my arsenal just yet. Hmmm Have to give that some thought.

  8. Wow!!! Thanks for sharing your vegan versions. They look absolutely amazing. And yay for Earth Balance. I’ve been devouring it for years. So, so yummy.

  9. I cannot tell you how bad I want a piece of that banana bread right this instant. I’m having a cup of tea and I have nothing to go with. That just looks so fabulously delicious!! Can I come over now? 🙂

  10. Those both look great! I guess the vegan version of their banana bread is better than the original then (or I’m just really picky) because I tried a piece of the banana bread from Starbucks and thought it was terrible and gummy. Yours looks waaaay better!

  11. Yum yum! I dabbled with vegan food when I was a vegetarian for a couple of years back in high school and tended to have mixed results. But these both look fantastic – hard to believe they’re vegan.

  12. Both the cookies and the pecan bread look delicious. I am particularly craving a slice of that wonderful, textured pecan bread with a good cup of coffee …

  13. Yay!

    I just made a bunch of mini-loaves of vegan banana bread yesterday, and they turned out good, but not amazing…

    Looks like I’ll be trying your recipe next time!

    Thanks 🙂

  14. I used to work at Starbucks–you don’t really want to know what was in the banana and zucchini bread. Lots of oils, among other things, that made it turn to a thick paste as soon as you started to chew it. Not good.

    Now this banana bread recipe. This looks good. I will be making this in the extremely near future. Thanks!

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