These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves youâ€™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.
These Chocolate Nut Cookies have a nice crackle top highlighted with powdered sugar. If you need a nice big batch of easy little cookies, this recipe is a good choice.
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 cookiesâ€”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.
- ¾ creamy almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cups unsweetened coconut flakes
- Â¼ cup cacao
- Prepare baking sheets with parchment paper.
- In a bowl, add almond butter, vanilla extract, maple syrup, coconut flakes, and cacao. Combine until the mixture is smooth.
- Place a small ball of the mixture on the plate and press the ball slightly so as to form a circle.
- Place the baking sheet in the freezer for about 30 minutes.
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 recipeÂ I used fresh blackberries and would not recommend using frozen one as they might soak the cookies.
- 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
- Preheat the oven to 375Â°F.
- In a bowl, combine butter, orange zest, sugar, and brown sugar with an electric mixer until smooth and creamy.
- Add vanilla extract and flax egg. Beat well.
- Sieve together flour, baking powder, baking soda, and salt. Add to wet mixture, alternating with the coconut milk, and mix well.
- Gently stir in the blackberries, being careful not to crush them.
- Refrigerate the dough for 2 hours.
- Make balls the size of a golf ball, and place them on cookie sheets lined with silicone mats.
- Bake in the top of the oven, 12 to 15 minutes.
- 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.
- Pour the frosting over the top of the cookies with a spoon.
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 donâ€™t need any cooking!
- 1 cup dates, pitted and cut into pieces
- 1 cup flaked almonds
- Â½ cup chopped almonds
- 1 tbsp cacao
- ½ cup vanilla
- 2 tbsp hemp seeds
- Pour all the ingredients into the food processor and blend for about 2 minutes.
- Squeeze the mixture well and form into balls.
- Place in the fridge or the freezer, depending on the stiffness you prefer.
A hamantash is an Ashkenazi Jewish filled triangular cookie. Earth Balance comes to the rescue when making these traditional Purim cookies vegan. I like to make them with at least twoâ€”sometimes even threeâ€”types of jam for variety and color. Continue Reading…
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 timeâ€”perfect for your child’s lunch box or your post-workout snack.
- â…“ cup almond butter
- â…“ cup pure maple syrup
- 3 cups Rice Krispie cereal
- Line an 8-inch square baking pan with wax parchment paper. Set aside.
- Combine almond butter and maple syrup in a bowl and microwave for around 45 seconds or until the almond butter is melted. Mix well.
- Add cereal to almond butter mixture. Stir until well combined.
- Pour cereal mixture into the baking pan. Use a spoon to press down the mixture.
- Chill in the fridge for 3 hours.
- Remove and slice into 16 square treats.
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. Continue Reading…
Who doesnâ€™t love a classic peanut butter cookie? Itâ€™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.
Weâ€™ve been enjoying using einkorn flour for baking â€” 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 isnâ€™t too dense so itâ€™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…
These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand in beautifully for egg, and the vanilla extract really jazzes it up!
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.
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…
These easy vegan peanut butter granola cookies pass an important test â€” if a sweet treat is actually healthy, will it still get eaten? Happily, these tasty cookies disappear quickly. Use whatever kind of granola you prefer â€” there are so many great varieties! These sturdy cookies are perfect or packing in the school or work lunch box, too.Â Continue Reading…
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 todayâ€™s highly hybridized wheat. Photos by Evan Atlas. Continue Reading…
When a snack attack sneaks up on us, we canâ€™t get enough of these little squares paired up with a cold glass of unsweetened coconut-almond milk. The good news is theyâ€™re quite nutritious on top of being deliciousâ€”so thumbs way up if you feel like having seconds.Â Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission. Continue Reading…
These homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves them!Â Recipe fromÂ fromÂ Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes*Â by Dreena Burton,Â BenBella BooksÂ Â© 2015, reprinted by permission. Photos by Nicole Axeworthy. Continue Reading…
I love my cookies soft, hearty, and moist. They get extra points if theyâ€™re healthy. Even more points when they take less than 15 minutes to make. These life-changing tahini cookies are the answer. I can have my cookie AND eat it too! Recipe contributed by JennÃ© Claiborne ofÂ Sweet Potato Soul,Â from herÂ e-cookbook,Â 5 Ingredient Vegan.Â Photos by Sydney Bensimon.Â Continue Reading…
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, â€œThese are vegan?â€ Recipe fromÂ But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, Itâ€™s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyrightÂ Â© Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.Â Continue Reading…
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 youâ€™d find in honey, the standard buttery rugelach dough becomes a whole lot more special. Continue Reading…