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Vegan Cookies and Bars

Vegan and Gluten-Free Almond Thumbprint Cookies

almond thumbprint cookies - vegan and gluten freeThese Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.

Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Continue Reading…

Vegan No-Bake Chocolate Cookies

Vegan No-Bake Chocolate Cookies

There are only advantages to preparing no-bake cookies. This recipe is ready in minutes, and you’re guaranteed to end up with a perfect batch of vegan chocolate cookies—not too cooked or too soft. You will enjoy them even more this summer when you can prepare them without turning on your oven during hot weather.


Vegan No-Bake Chocolate Cookies
Serves: 12
  • ¾ creamy almond butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 cups unsweetened coconut flakes
  • ¼ cup cacao
  1. Prepare baking sheets with parchment paper.
  2. In a bowl, add almond butter, vanilla extract, maple syrup, coconut flakes, and cacao. Combine until the mixture is smooth.
  3. Place a small ball of the mixture on the plate and press the ball slightly so as to form a circle.
  4. Place the baking sheet in the freezer for about 30 minutes.


Vegan Blackberry Cookies

Vegan Blackberry Cookies

These Vegan Blackberry Cookies are extra soft, thanks to the coconut milk. The marriage of the blackberries and orange flavors in this recipe is to die for. For this recipe I used fresh blackberries and would not recommend using frozen one as they might soak the cookies.



Vegan Blackberry Cookies
Serves: 24
  • ½ cup vegan butter or margarine
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup coconut milk
  • 1 flax egg (2 tbsp ground flax seeds mixed with 3 tbsp water)
  • ½ tsp vanilla extract
  • zest of 2 oranges
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh blackberries
  • ½ cup powdered sugar
  • 2 tbsp coconut milk
  1. Preheat the oven to 375°F.
  2. In a bowl, combine butter, orange zest, sugar, and brown sugar with an electric mixer until smooth and creamy.
  3. Add vanilla extract and flax egg. Beat well.
  4. Sieve together flour, baking powder, baking soda, and salt. Add to wet mixture, alternating with the coconut milk, and mix well.
  5. Gently stir in the blackberries, being careful not to crush them.
  6. Refrigerate the dough for 2 hours.
  7. Make balls the size of a golf ball, and place them on cookie sheets lined with silicone mats.
  8. Bake in the top of the oven, 12 to 15 minutes.
  9. Let cookies stand 5 minutes on the cookie sheet before placing on a rack. Let them cool completely. During that time mix powdered sugar and coconut milk in a bowl.
  10. Pour the frosting over the top of the cookies with a spoon.


Date and Almond Energy Bites

Date and Almond Energy Bites

These Date and Almond Energy Bites are the perfect snack or as a summer time treat. This recipe for energy balls really easy, filled with tasty ingredients that don’t need any cooking!



Date and Almond Energy Bites
Serves: 12
  • 1 cup dates, pitted and cut into pieces
  • 1 cup flaked almonds
  • ½ cup chopped almonds
  • 1 tbsp cacao
  • ½ cup vanilla
  • 2 tbsp hemp seeds
  1. Pour all the ingredients into the food processor and blend for about 2 minutes.
  2. Squeeze the mixture well and form into balls.
  3. Place in the fridge or the freezer, depending on the stiffness you prefer.


Healthy Vegan Rice Krispie Treats

Healthy Vegan Rice Krispie Treats

These Healthy Vegan Rice Krispie Treats are so simple to make, and they taste so good. You will want to make this recipe again and again. They’re like Rice Krispie treats, but healthier! In addition, you get 16 bars for a fraction of the price of a box at the grocery store. These Rice Krispie squares are light and crispy at the same time—perfect for your child’s lunch box or your post-workout snack.


Healthy Vegan Rice Krispie Treats
Serves: 16
  • â…“ cup almond butter
  • â…“ cup pure maple syrup
  • 3 cups Rice Krispie cereal
  1. Line an 8-inch square baking pan with wax parchment paper. Set aside.
  2. Combine almond butter and maple syrup in a bowl and microwave for around 45 seconds or until the almond butter is melted. Mix well.
  3. Add cereal to almond butter mixture. Stir until well combined.
  4. Pour cereal mixture into the baking pan. Use a spoon to press down the mixture.
  5. Chill in the fridge for 3 hours.
  6. Remove and slice into 16 square treats.



Easy Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

Who doesn’t love a classic peanut butter cookie? It’s even better when you make them vegan. The original recipe contains egg and lots of sugar, but those are easy swaps to make. First, replace the egg with applesauce, which in turn gives the cookie the extra sweetness needed to cut the sugar in half.

We’ve been enjoying using einkorn flour for baking — it makes baked goods really tender and naturally lower in gluten, but these cookies are great made with spelt or whole wheat pastry flour. Make sure your peanut butter isn’t too dense so it’s easy to blend with the other ingredients. This Makes about 30 cookies. Cut the recipe in half for a smaller batch. Photos by Evan Atlas. Continue Reading…

7 recipes for Vegan Gingerbread Cookies for the Holidays

Vegan Gingerbread Cookies

Baking is chemistry, while cooking is more of an art. If certain items are (or are not) present in your formula when you are baking something, then it will change the final product. This is true of vegan and non-vegan baking alike. This article is a look at vegan gingerbread cookies, and what makes one recipe different from another. They are all gingerbread after all, so why would you prefer one recipe to another? This article takes a look at recipes for vegan gingerbread cookies in an attempt to help you find the perfect one for your holiday celebrations.
Continue Reading…

Vegan Butterscotch Blondies

Vegan Butterscotch Blondies

Butterscotch blondies, a childhood favorite, turned out to be one of the most difficult recipes for me to master. Really, it should have been a breeze to figure out this seemingly foolproof idea, and yet my first trial pan of raw batter literally exploded all over the oven. I wish I were exaggerating, but in all honesty, drippy streaks of sugar and margarine plastered the glass window from which I watched in horror.

Thankfully, though it took a while to perfect my approach, the following 5 or 6 attempts only resulted in a trash can full of unsatisfactory baked goods rather than more kitchen disasters. Now, I am happy to share my easy method for creating this sweet treat that I remember fondly from my pre-vegan days. It doesn’t require you to blow anything up, either. Recipe and photos by Hannah Kaminsky. Continue Reading…

Einkorn Cocoa Walnut Cookies

Einkorn cocoa cookies

These vegan nutty chocolate cookies are made with einkorn flour, which gives them a nice texture and light flavor. Extra-virgin olive oil adds a subtle and seductive charm. See more about einkorn wheat, the oldest form of cultivated wheat which is higher in protein and lower in gluten than today’s highly hybridized wheat. Photos by Evan Atlas. Continue Reading…

Sesame Berry Squares

Sesame Berry Squares

When a snack attack sneaks up on us, we can’t get enough of these little squares paired up with a cold glass of unsweetened coconut-almond milk. The good news is they’re quite nutritious on top of being delicious—so thumbs way up if you feel like having seconds. Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission. Continue Reading…

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies But I Could Never Go Vegan by Kristy Turner

You may think that pumpkin is reserved for consumption between the months of October and November. That is true, except when that pumpkin is going into chocolate chip cookies. Then it is perfectly acceptable to eat it year round. The pumpkin acts as an egg replacer but also adds a lot of depth to the flavor. These cookies are a total crowd-pleaser, so if you serve them to your omnivore friends, be prepared for the question, “These are vegan?” Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.  Continue Reading…

Rosh Hashana Apple Rugelach

Apple walnut vegan rugelach

Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special. Continue Reading…

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Vegan recipes by VegKitchen