Ingredients

• 1/2 cup coconut oil, solid but scoopable
• 1 & 1/4 cups of light brown sugar
• 2 teaspoons of vanilla extract
• 1/4 cup coconut milk (it's suggested you use the thicker Thai variety, but any coconut milk apparently works)
• 1/4 cup unsweetened aplesauce
• 2 & 13 cups all purpose flour (it says be careful not to "pack" your flour, not really sure what that means)
• 1 teaspoon baking soda
• 1/2 teaspon of salt
• 2 cups of chocolate chips (use vegan choclate chips if vegan)
• Flaky sea salt, but that's optional

Instruction

1. Preheat oven to 375 degrees farenheit. Line a large baking sheet with parchment paper; set aside.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beatting until well combined. Add in the coconut milk and aplesauce and wisk until well combined, then set aside. in a separate bowl combine the flour, baking soda, and salt. whisk well to combine.

3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingrsdients are combined, The batter will be very thick! Fold in 1 & 3/4 cups of the chocolate chips.

4. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading, bake for 9 to 10 minutes, or until the edges are golden and the centers have set. press remaining chocolate chips on top of warm cookies, and sprinkle with sea sakt, if you want. Cool cookies on the baking sheet for 15 mins before transfering them to a cooling rack

So that's the recipe! It also adds as a tip that if the dough appears too sticky, add a little more flour, one tablespoon at a time, or if the dough appears too dry, add a tablespoon of coconut milk

Ingredients

• 1/2 cup coconut oil, solid but scoopable
• 1 & 1/4 cups of light brown sugar
• 2 teaspoons of vanilla extract
• 1/4 cup coconut milk (it's suggested you use the thicker Thai variety, but any coconut milk apparently works)
• 1/4 cup unsweetened aplesauce
• 2 & 13 cups all purpose flour (it says be careful not to "pack" your flour, not really sure what that means)
• 1 teaspoon baking soda
• 1/2 teaspon of salt
• 2 cups of chocolate chips (use vegan choclate chips if vegan)
• Flaky sea salt, but that's optional

Instruction

1. Preheat oven to 375 degrees farenheit. Line a large baking sheet with parchment paper; set aside.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beatting until well combined. Add in the coconut milk and aplesauce and wisk until well combined, then set aside. in a separate bowl combine the flour, baking soda, and salt. whisk well to combine.

3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingrsdients are combined, The batter will be very thick! Fold in 1 & 3/4 cups of the chocolate chips.

4. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading, bake for 9 to 10 minutes, or until the edges are golden and the centers have set. press remaining chocolate chips on top of warm cookies, and sprinkle with sea sakt, if you want. Cool cookies on the baking sheet for 15 mins before transfering them to a cooling rack

So that's the recipe! It also adds as a tip that if the dough appears too sticky, add a little more flour, one tablespoon at a time, or if the dough appears too dry, add a tablespoon of coconut milk

4 ripe bananas 2 eggs 2 cups all-purpose flour 2/3 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts (optional)

1. Mix dry ingredients (aside from walnuts) together in a bowl
2. In another bowl, mash bananas with a fork until they reach a puree-like consistency
3. Mix banana puree and eggs into dry ingredients until fully combined
4. Optionally fold walnuts into batter
5. Coat a 4x8-inch square pan with oil or butter, then pour batter inside the pan
6. Bake at 350°F (175°C) for 55-65 minutes

Recipe stolen from allrecipes.com

Nice run. And on mobile, no less! GG

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• 1/2 cup butter
• 1 teaspoon vanilla extract

1. Mix all dry ingredients together in a bowl
2. Add wet ingredients to bowl and mix thoroughly until smooth
3. Coat 8-inch square pan with oil or butter, then pour batter inside square pan
4. Bake at 350°F (175°C) for 25-30 minutes

Recipe stolen from allrecipes.com

This exact topic has been discussed at length in the Pixel Speedgames Discord server. No concrete decisions have been made by the moderators yet, although the general consensus seems to be that running Cave Story in Wine would need to be explored more thoroughly before runs using it can be allowed.

To answer your question directly: No, at least not as of now. This decision may be subject to change in the future, however.

@Pollo Good taste. Little dry, although that's probably my fault for making them too thin and using whole oats instead of instant oats. 7.5/10, would make again.

https://imgur.com/a/p0vSxh2

+1 for time attack challenges. All of them should take under 10 minutes to complete quickly, and are tracked on a separate leaderboard (https://www.speedrun.com/cave_story_time_attack_challenges).

If you don't have a copy of Cave Story+ or would prefer to play on freeware there's also a Freeware Hell category there which you could run.