Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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    Vegan Chocolate Chip Cookies

    As we said on the podcast, we're not fans of soft, gooey vegan cookies. Blech. (It's a culinary term.) Years ago, Bruce created this recipe for maple tahini oat chocolate chip wonders! There have been many imitators across the web but wow, you won't believe the original. These freeze exceptionally well. Just don't tell anyone they're vegan. They won't believe you anyway.

    To hear the podcast and learn about a bang-up good giveaway running in March, 2016, check it out in the media player at the top of the main recipe page. Or click here. Or click the link at the bottom of this page.

    And one important note: many good-quality chocolate chips are not made with dairy. Yes, of course, milk chocolate chips are. And even some semi-sweet chocolate chips, like those from Nestlé, have added milk fat. But many aren't. If making a truly vegan cookie is a concern, search out chocolate chips without any added dairy, made with just chocolate, cocoa butter (not an animal product), and maybe salt, like those from Wegman's, Guittard, Whole Foods 360 brand, Kirkland, or Enjoy Life. Some of these also contain lecithin, a stabilizer. Some lecithin is an animal by-product; most these days is a soy derivative. If you want to be 100% sure, look for brands like Sunspire which are certified vegan. 

    This recipe is from our book THE ULTIMATE CHOCOLATE COOKIE BOOK.


    Makes about 4 dozen cookies

    • 2 cups all-purpose flour
    • 1 cup rolled oats (do not use steel-cut or quick-cooking oats)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1½ sticks (12 tablespoons) non-hydrogenated shortening, plus additional for the baking sheet
    • ½ cup tahini
    • 1 cup sugar
    • 1/2 cup maple syrup, preferably Grade 2 or B
    • 1 to 1 1/2 tablespoons vanilla extract
    • 3 cups bittersweet or semisweet vegan chocolate chips

    Position the rack in the center of the oven; heat the oven to 350F. Whisk the flour, oats, baking soda, and salt in a medium bowl until uniform; set aside. Grease a large baking sheet with a dab of shortening on a crumpled piece of wax paper, or the wrapper from the margarine itself; set aside as well.

    Beat the shortening and tahini in a large bowl with an electric mixer at medium speed until smooth and fairly creamy, about 2 minutes. Add the sugar and beat until thick and smooth, about 1 minute. Add the maple syrup and vanilla; beat just until incorporated. Remove the beaters.

    Stir in the flour mixture using a wooden spoon or a rubber spatula, just until incorporated and no traces of flour remain. Do not beat. Stir in the chocolate chips.

    Pick up a rounded tablespoon of the dough and roll it into a ball between your palms. Place on the prepared baking sheet and continue rolling balls of dough, spacing them 1½ inches apart on the baking sheet. Press the balls slightly with your thumb, just to flatten slightly. Bake until light brown and firm to the touch, about 12 minutes. Cool the cookie for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Cool the baking sheet a few minutes before continuing with the next batch of cookies.

    Vegan Chocolate Chip Cookies

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    Reader Comments (5)

    Just heard your podcast for the vegan chocolate chip cookies- it's hard to imagine how
    Tahini works in this recipe but I am definitely going to bake these! They look delicious and
    My vegan clients will love them as well!

    March 5, 2016 | Unregistered CommenterLaviza Shariff

    These cookies sound delicious. You had me at tahini and chocolate! 😍

    March 8, 2016 | Unregistered CommenterGeorgia Spencer

    Thanks for this recipe! Any suggestions for making it gluten free? BTW saw the post on Craftsy about your contest. Thanks!

    March 19, 2016 | Unregistered CommenterPenny Wilson

    Penny: We have never tested the recipe this way--but you can probably substitute a gluten-free flour substitute such as the one available from Bob's Red Mill. It should give you a decent cookie--but we only know that from having used it in other recipes, not this one. And make sure the oats are certified gluten-free.


    March 19, 2016 | Registered CommenterMark Scarbrough

    Thanks for nice recipes! Can not wait to try it out!

    April 20, 2016 | Unregistered CommenterMary Mentzer

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