Recipes with baking soda

Citrus-kissed oatmeal cookies with chocolate chunks, orange juice, and zest. Customize with craisins or walnuts for 36 chewy cookies in just 30 minutes.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Cranberry swirl coffee cake layered with whole berry cranberry sauce in a tube pan, topped with nuts and almond icing. A buttery, yogurt-tender brunch cake with ruby-red cranberry ribbons.

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Cinnamon-raisin breakfast biscuits use silken tofu in place of butter for a vegan, dairy-free quick bread sweetened with apple juice and maple syrup. Whole wheat, walnut-studded, brushed with syrup glaze.

Berry orange banana muffins made with whole wheat flour and natural bran. Mashed banana and frozen orange juice concentrate sweeten these high-fiber breakfast muffins, dotted with juicy blueberries or raspberries.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

Tender breakfast banana muffins with mashed ripe bananas, milk, and a barely-sweet crumb. Lower in sugar than most muffin recipes, perfect for school mornings or grab-and-go.

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.

The best banana bread ever! So flavorful and addictive, and it has never lasted more than a day in our house.

Classic oatmeal chocolate chip pecan cookies with cinnamon spice, making 5 dozen golden-brown treats in just 30 minutes

Chocolate chip pudding cookies stay soft and chewy for days thanks to a secret box of instant chocolate pudding mix folded right into the dough. Loaded with chips and optional nuts.