Vegan Cookies and Bars
These vegan and gluten-free peanut butter chocolate chip cookies are made with nutrient-dense, iron-rich teff flour. With just a few ingredients, you get a whole lot of flavor! Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
My healthier recreation of rice crispy treats brought back childhood memories, without the sugar rush. Chia seeds and sesame seeds were added for an extra boost of nutrients. The cacao drizzle is totally optional, but highly recommended! This might be a bold statement, but these are my favorite sweet creation thus far! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. more→
These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled. more→
These cookies will make you believe in magic because they’ll disappear right before your eyes! There are few things I absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds, and raspberry jam is hard to beat. I make them with homemade raspberry jam from our raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photos by Sara Remington. Reprinted by permission of Chronicle Books.
Moist, chewy, and delicious, these tasty treats take just a few minutes to put together, and they bake up in 20 minutes. They make a great no-added-sugar after-school snack for kids or an anytime snack for you. From More Quick-Fix Vegan* by Robin Robertson reprinted by permission of Andrews McMeel Publishing, 2014. Photos by Shana Paluba.
These easy-to-make squares are perfect as a dessert or snack. When served soon after baking, the texture resembles freshly baked pumpkin pie, but after cooling (especially overnight), they firm up considerably and can be eaten with your fingers. Recipe and photos contributed by Cathy Fisher at Straight Up Food. more→
These delicious no-fat-added vegan cookies taste like luscious brownies. Contributed by vegan chef Beverly Lynn Bennett, this recipe was a favorite of my kids during their teen years, along with her Crispy Rice and Almond Treats. Moist and fudgy, it isn’t hard to see why it was one of their most frequently requested treats. Photos by Hannah Kaminsky. more→
Flaxseeds stand in for the egg whites in this delicious recipe, while garbanzo flour helps to bind them. Now that is jazzy. Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* (BenBella Books 2013), reprinted by permission.
I really loved Almond Joys growing up (and of course I will not be eating those now) so I wanted to come up with a granola bar that would be reminiscent of that. Oh my gosh, I think I did it! The whole family really loved these and I swear you will think you are eating something unhealthy they are so good. These are even yummier the next day and they are a very moist, cake-like granola bar. Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama. more→
These rich-tasting, slightly chewy cookies come together quickly, for those times when you just need a snack pronto. Pumpkin seeds are a good source of zinc, involved in more body processes than any other mineral and important for healthy immune functioning. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.
These low-fat vegan chocolate chip cookies use only a third of the sugar called for in most conventional cookie recipes, and butter is replaced with applesauce and just a smidgen of oil—that’s the magic. From their smooth texture, you’d never think that these cookies are whole grain, made with whole wheat pastry flour. Your family and guests will love you for it! Photos by Hannah Kaminsky.
Here’s an easy-to-make vegan bar filled with chewy granola in a soft dough. It’s a kind of a cross between a granola bar and a blondie bar. Perfect as a mid-afternoon snack with coffee or tea, an on-the-go breakfast, or to pack in the lunchbox. Adapted from The Vegetarian Family Cookbook. more→