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25+ Incredible Chocolate Desserts










cookie vegetarian recipes

25+ Incredible Chocolate Desserts

October 16 2021 Oh My Veggies 

If youre a chocolate-lover, look no further for your next treat! From cookies to doughnuts, this list of 25+ incredible chocolate desserts will fulfill all of your chocolate dreams. This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 25+ Incredible Chocolate Desserts.

Vegan Pumpkin Pancakes

September 24 2021 Vegan Richa 

Vegan Pumpkin PancakesDitch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + Nutfree + soy-free. The first crisp fall mornings have arrived. Time to gather in the kitchen for cozy breakfasts. These fluffy vegan pumpkin pancakes are just the thing to make on a grey fall morning. A light and fluffy vegan buttermilk pancake batter swirled with a mix of pumpkin puree, pumpkin spices, maple syrup and brown sugar. Fall Central! These pumpkin pancakes look, feel and taste oh so special, but are quick to stir together. Trust me, these are so much better than Trader Joe’s Pumpkin Pancake Mix . The recipe features a quick homemade vegan buttermilk batter and  a pumpkin pie spice swirl that gives the batter a pretty orange color and that signature pumpkin pie taste. I dont mix the pumpkin purée directly in the batter. The purée is cooked with the pie spice and maple syrup and thickened to a pumpkin butter which is swirled into the batter. This adds bursts of pumpkin flavor in the pancakes! Feeding a crowd of more than 2 or three and don’t feel like sweating over that skillet while everyone else is chatting at the breakfast table? Turn these into sheet pan pancakes! That’s right – no stressing over first batches getting cold while trying to get everything on the table at the same time. You can easily double the recipe! The instructions for sheet pan pumpkin pancakes are at the bottom of the step-by-step instructions. More pancake recipes to try: - Banana Oat Pancakes -  Chocolate Pancakes with ganache.  - Tiramisu Pancakes.  - Cinnamon streusel Pancakes - Samoa Cookie Pancakes - Cinnamon Swirl Cake - Banana French Toast Continue reading: Vegan Pumpkin PancakesThe post Vegan Pumpkin Pancakes appeared first on Vegan Richa.

Cannabis Edibles Do Expire, So You Should Probably Trash That Six-Month-Old Cookie

September 17 2021 Vegetarian Times 

Cannabis Edibles Do Expire, So You Should Probably Trash That Six-Month-Old Cookie If youre not planning to consume right away, consider sticking to gummies and other longer-lasting edible options The post Cannabis Edibles Do Expire, So You Should Probably Trash That Six-Month-Old Cookie appeared first on Vegetarian Times.

Vegan Pumpkin Breakfast Cookies Gluten-free

September 16 2021 Vegan Richa 

Vegan Pumpkin Breakfast Cookies Gluten-freeFor a fall-tastic breakfast treat that is easy to make, look no further than these vegan pumpkin breakfast cookies! Gluten-free, refined sugar-free, refined oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats. If youre looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it! Trust me, they are going to bring your on-the-go breakfast game to the next level. These perfectly crispy yet chewy oatmeal cookies are made with gluten-free oats, almond flour sunflower seeds and a handful of especially healthy add-ins like chia seeds! But you can customize the recipe to your familys preferences and use any seeds you have. My pumpkin breakfast cookies are chock full of nutritious oats, unsweetened pumpkin puree, nuts, dried fruit, and seeds, and they are naturally sweetened with maple syrup. No Flouf, no Oil! With all those add-ins, these oatmeal cookies are definitely wholesome enough to eat for breakfast! I like packing these pumpkin breakfast cookies as a lunchbox snack for the kids and make them for my own on-the-go breakfast. Leftovers keep for days so make lots and stash them away for snacks. More pumpkin recipes - 1 Bowl Pumpkin bread  - Pumpkin Carrot Bread  - Gluten-free Pumpkin Bread  - Pumpkin Cinnamon rolls - 1 Bowl Pumpkin Cream Cheese Muffins - Pumpkin Baked Oatmeal ! Gf Continue reading: Vegan Pumpkin Breakfast Cookies Gluten-freeThe post Vegan Pumpkin Breakfast Cookies Gluten-free appeared first on Vegan Richa.

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl

August 12 2021 Vegan Richa 

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThese Vegan Chocolate Vanilla Ice Cream Sandwiches feature a creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! Get ready for your new favorite frozen treats! Vegan Chocolate Vanilla Ice Cream Sandwiches! A creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! These are perfect in every way – chewy chocolate cookie meets creamy dreamy vanilla ice cream with little bursts of blueberries in every bite! These vanilla ice cream sandwiches are perfect for summer. The cookie dough layer of these chocolate vanilla ice cream sandwiches consists of a simple cookie dough made from a mix of almond flour, oat flour, cocoa powder with some chocolate chips mixed in. For sweetness, I use a mix of brown sugar and maple syrup which, along with a pinch of cinnamon, makes these taste so cozy. The ice cream is made using a base of coconut milk, soaked cashews, sugar, and vanilla. The mixture is blended until smooth, then cooked a bit to thicken and to reduce the water content. Because water is what makes ice cream hard in the freezer. The thickened cashew ice cream base has the perfect amount of sugar and fat so it freezes well without getting icy. You can make these sandwiches as big or as small as you want. I like to slice these decadent sandwiches into smaller pieces when I am entertaining! If you love my chocolate chip cookie dough ice cream sandwiches, these babies will be right up your alley MORE ICE CREAMS AND FROZEN DESSERTS - Carrot Cake Ice cream - Tiramisu Ice Cream Fudge Bars - Mango Ice Cream - Salted Caramel Chocolate Freezer Pie - Peanut butter Chocolate Pops - Kulfi - Cashew Saffron Popsicles Continue reading: Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThe post Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl appeared first on Vegan Richa.

Glutenfree Lemon Blueberry Waffles

July 25 2021 Vegan Richa 

Glutenfree Lemon Blueberry WafflesThese easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Lemons and Blueberries – the best combination ever and especially in waffles! These gluten-free lemon blueberry waffles are my latest obsession. The lemon zest adds a nice lemony, refreshing, mouth-watering flavor, while the fresh blueberries add little fruity bursts of sweetness. Kids and adults alike will love these vegan waffles! And yes, you can FREEZE these gluten-free waffles so you will have them ready every time youre craving them! I used a mix of almond flour, oat flour and potato starch and find this yields at waffles just how we love them: cripsy on the outside and light and fluffy on the inside. MORE VEGAN BREAKFAST OPTIONS - Vegan One Bowl Waffles  - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Samoa Cookie Pancakes - Tiramisu Pancakes - Pizza waffles - Chickpea flour veggie waffles  Continue reading: Glutenfree Lemon Blueberry WafflesThe post Glutenfree Lemon Blueberry Waffles appeared first on Vegan Richa.

Vegan Lemon Bars GF

July 10 2021 Vegan Richa 

Vegan Lemon Bars GFThese refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy! Vegan Glutenfree Soyfree Recipe Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love! I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens. I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it! For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesnt make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water. The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender. MORE Desserts FROM THE BLOG - Cinnamon Swirl Cake. Super popular! - Strabwerry Gallette - Blueberry Cobbler   - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - 1 Bowl Oil free Turmeric Coconut Loaf Continue reading: Vegan Lemon Bars GFThe post Vegan Lemon Bars GF appeared first on Vegan Richa.

Simple Vegan Chocolate Chip Cookies

April 20 2021 Oh My Veggies 

These simple vegan chocolate chip cookies are made with just a handful of ingredients in under 20 minutes! These make a perfect plant based dessert or packable snack - and theyre so easy to make. As the name suggests, the key ingredient to these cookies is simplicity. They are a vegan-ized version of my popular...Read More

Protein Chocolate Smoothie Bowl & Cookie Dough Bites

April 19 2021 VegKitchen 

This protein-packed vegan chocolate smoothie bowl is the definition of dessert for breakfast! Serve it with the chewy secret ingredient cookie dough bites to start your morning in a healthy, yet delicious way. Gluten-free, oil-free, dairy-free.  You can quite often find me in the kitchen experimenting with new smoothie bowl recipes. From banana ice cream... Read More The post Protein Chocolate Smoothie Bowl & Cookie Dough Bites appeared first on VegKitchen.

Apple Peanut Butter Caramel Bars

February 6 2021 Isa Chandra Moskowitz 

Apple Peanut Butter Caramel Bars Makes 12 bars Photo By Kate Lewis February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with peanut butter?  Not really. But what if you wanted to turn that into a dessert that took much longer? JK. These bars fulfill all your apple peanut butter cravings and then some. An apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut butter caramel. The peanut butter caramel is the nicest trick. Not technically caramel, its just  few ingredients lightly heated that come out all thick and sweet like caramel, but with no chance to mess it up. This recipe is from Veganomicon. I will be posting some Veganomicon recipes over the next week, but you can totally buy a copy, too. No one is stopping you! Recipe Notes ~To make cookie crumbs, just blitz the cookies in a food processor until fine. You can actually use different types of wafery cookies here. Vanilla or speculoos or even peanut butter would be nice! ~For a sweet and salty combo, sprinkle some flake sea salt, like Maldon, over the caramel before it sets. 1/­­4 teaspoon should do it. Ingredients For the Crust: 3 cups graham cracker crumbs 1/­­3 cup refined coconut oil 3 tablespoons unsweetened vegan milk 1 teaspoon vanilla extract For the Crumb Topping: 1/­­2 cup all-purpose flour 3 tablespoons sugar 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg 1/­­4 teaspoon salt 3 tablespoons refined coconut oil, melted For the Apple filling: 3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional) 1/­­3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon lemon juice 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger Peanut Butter Caramel: 2/­­3 cup well stirred chunky peanut butter 1/­­4 cup pure maple syrup 3 tablespoons brown rice syrup Directions Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.  Prepare the crust: Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust. Prepare the topping: Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if necessary. Prepare the apple filling: Combine all the ingredients in a bowl, coating all the apples. Assemble: Layer the apples onto the crust and sprinkle with the crumb topping. The topping wont solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in places. Bake for 40 to 45 minutes, until the apples are tender. When the bars are close to being done, start preparing the peanut butter caramel:  Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ribbons. When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and serve.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

German Chocolate Cookies

December 31 2020 Vegan Richa 

German Chocolate CookiesThese Vegan German Chocolate Cookies are like small individual German Chocolate Cakes! A soft, chewy chocolate oatmeal cookie with a rich caramel coconut pecan filling in the middle! Trust me, these wont last long on the cookie plate. No added Oil! These German Chocolate Cake Cookies have become a delicious household staple in no time. Think of them as little vegan German chocolate cakes that have all the flavor of German Chocolate Cake but are gone in two bites! I love all things pecan and chocolate! Especially around the holiday season! Have you tried my Pecan Chocolate Pie? SO good! In my book,  German Chocolate Cookies would make a perfect snack year-round, but with that festive nut & chocolate combo they are an especially great gift during the holidays! If you love German Chocolate Cake these little chocolate cookies are the perfect treat to add to your baking list! They have that classic winning combination of chocolate, coconut, and pecan all piled up on top of soft, rich, and chocolatey oatmeal cookies with no added oil! More Vegan Desserts for the Holidays - Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free. - Salted Caramel Chocolate Pie. GF No Bake - Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF - Dark Chocolate Silk Pie. GF SF  - Sweet potato Pie Bars. GF option You often see German chocolate cookies that are frosted or topped with a caramel filling after baking. These are slightly different from your regular German Chocolate Cake Thumbprint cookies, as these are baked with the caramel coconut-pecan filling already in the cookies.  I find these are way easier to store and less messy to eat that way.Continue reading: German Chocolate CookiesThe post German Chocolate Cookies appeared first on Vegan Richa.

Chai Spice Snickerdoodles

December 20 2020 Isa Chandra Moskowitz 

Chai Spice Snickerdoodles Makes 2 dozen cookies Photo by VK Rees These are an enticing spin on classic cinnamon snickerdoodles, livened up with heavenly Masala chai spices: ginger, cardamom and a hint of cloves. Of course cookies are always fun to eat, but the crunchy, sugary tops on these make them even more so. They dont contain any actual tea, but brew a milky cuppa and prepare to dunk.  There are from Isa Does It. Buy that book, it’s great and the author is very beautiful. Ingredients For the topping: 1/­­4 cup granulated sugar 1/­­4 teaspoon ground ginger 3/­­4 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon Scant 1/­­8 teaspoon ground cloves For the cookies: 1/­­2 cup canola oil 1 cup granulated sugar 1/­­4 cup pure maple syrup 3 tablespoons unsweetened plain vegan milk 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/­­4 teaspoon salt 1/­­2 teaspoon cinnamon Directions Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until youve got a pliable dough. Get in there with moist gloved hands to mix, its the easiest way to get the dough to come together. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Vegan Churro Biscotti

December 19 2020 Vegan Richa 

Vegan Churro BiscottiThese Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one! Continuing with more gift table holiday goodies with these Delicious Vegan Churro Biscotti just in time for the holidays! After your first bite memories of childhood carnivals will bring a warm smile to your face and nostalgia and happiness to everyone you share them with. I love these Cinnamon Sugar Biscotti! They are crunchy, with loads of sweet cinnamon flavor and theyre perfect dipped into tea, cappuccino, or coffee. But who’s stopping you from enjoying them as a holiday-themed breakfast on the go, or after dinner for a light dessert? Seriously I cant get enough of these. Now, Biscotti are crispy, and they are supposed to be like that, not soft or chewy. Biscotti – as the name implies – means twice baked, and double baking these dainty Italian cookies is the secret to their crunchy texture. Their signature texture makes them perfect for dunking into your hot drink, or even some sweet dessert wine. To make vegan biscotti or any biscotti recipe, the dough is shaped into a loaf and then baked. The baked loaf is then again cut into slices that are baked again until they become crispy. Once youve mastered making a traditional biscotti, your variations are endless. This churros version is my favorite and a love declaration to the Spanish streetfood classic “churros”! More DIY gifts from the blog - kitchari mix in a jar  - Indian Lentil soup in a Jar - Dal tadka - Coconut Macaroon mix in a jar - Gingerbread Cake for 1 in a jar - GF - Brownie Mix in a Jar.  Other giftables - Chocolate Peanut butter cup bark - Tiramisu truffles - Easy Chocolate Fudge  - gingerbread biscotti  Lets make these crispy cinnamony biscotti!Continue reading: Vegan Churro BiscottiThe post Vegan Churro Biscotti appeared first on Vegan Richa.

Vegan Pistachio Cookie Recipe

August 21 2021 Vegan Richa 

Vegan Pistachio Cookie RecipeAn easy vegan pistachio cookie recipe ideal for cookie swaps and the holidays. These pistachio cookies are made with almond flour and spiced with cardamom and saffron, then topped with slivered almonds! GF option Coming at you with a Vegan Pistachio Cookie recipe – because one can never have enough vegan cookie recipes and these are one of the best cookies you will ever try! Well, along with my Pistachio Apricot Thumbprints. Those are pretty amazing as well. These almond pistachio cookies are a sweet and simple little treat you can bake all year long but they are also great for the holidays because anything with pistachios in it is automatically festive and special.  A touch of cardamom and saffron takes these to the next level! Try them. Trust me, you will love this pistachio cookie recipe for its simplicity! I don’t even bother rolling out the dough and just scoop up 1 tbsp at a time and shape it into a flat disk. The cookies do not have to look perfectly round. They will spread in the oven as they bake and be just perfect. The cookie dough is really straightforward. We start by grinding the raw pistachio nuts, sugar and spices in a food processor or blended to make our own pistachio flour.  These are so amazingly good! Bake them 15 minutes for softer cookies and a couple of minutes longer for crunchier. The exact baking time always depends on the oven, size of the cookie etc. These cookies are a modified version of Nankhatai(Indian shortbread like cookies). They have vibrant flavors that work really well together , pistachios, cardamom and saffron. You can use just vanilla if you dont have cardamom or saffron. GF option More Cookie Recipes from the blog: - Tahini Ginger Cookies - PB J thumbprints - Coconut Oil Shortbread. - Almond Butter Snickerdoodles. - Oatmeal Walnut Chocolate Chunk Cookies - Almond Butter Oatmeal Cookies. GF oil-free - Ginger Molasses Crinkle cookies. GF. - Triple Ginger Molasses Soft Cookies - Tiramisu Cookies. GF Continue reading: Vegan Pistachio Cookie RecipeThe post Vegan Pistachio Cookie Recipe appeared first on Vegan Richa.

35 Vegan Cookie Recipes

August 8 2021 VegKitchen 

Cookies may be one of the most well-known desserts of all time. They are versatile, portable, and come in every flavor imaginable! This list of 35 vegan cookie recipes has every kind of cookie you could want. From black-bean chocolate to fluffy pumpkin to granola, these vegan cookies will amaze all of your friends and... Read More The post 35 Vegan Cookie Recipes appeared first on VegKitchen.

Cookies and Cream Vegan Popsicles

July 21 2021 VegKitchen 

I cant rave enough over these vegan popsicles! These Cookies and Cream Vegan Popsicles are creamy, delicious, and the perfect way to cool down on a hot summer day. You dont have to be a kid to enjoy one of these vegan Oreo popsicles! Theyre super easy to make, so what are you waiting for?... Read More The post Cookies and Cream Vegan Popsicles appeared first on VegKitchen.

Oatmeal Chocolate Chip Date Caramel Snack Bars

May 16 2021 Vegan Richa 

Oatmeal Chocolate Chip Date Caramel Snack BarsThese Vegan Date Caramel Bars are the best grab-and-go snack for all lovers of oatmeal bars, chocolate, and caramel. Easy & delicious oatmeal chocolate chip bars made completely from scratch in no time, layered with creamy homemade date caramel. These Vegan Oatmeal Date Caramel Bars are a wonderful thing. They are a bit like Carmelita Bars, but with some shredded coconut added on top which makes them even better! If you have not tried date caramel before, be prepared to fall in love. Date Caramel is basically just softened dates, pureed with a little liquid like a splash of non-dairy milk, some maple syrup, and a bit of fat ( like almond butter). What comes out of the food processor is just so similar to cooked caramel that you can replicate all your favorite non-vegan chocolate bars with it. These Date Caramel Bars are basically Chocolate Chip Oatmeal Cookie Snack Bars with a caramel layer in the middle  – just so good! I mean, its pretty hard to go wrong when you combine chewy oats, dark chocolate, and ooey gooey caramel into a snack bar, right? Kids love these and so do adults.   I love to make these vegan date caramel bars in advance and bring them over to a friends house for dessert whenever I’m invited for a dinner. They also make an amazing brunch buffet or potluck item. Thankfully, theyre super portable (just bring them over in the pan) and hold up well at room temperature. MORE HEALTHY VEGAN GRAB-AND-GO SNACKS: - Banana Snack Bars - Vegan Snickerdoodle Bars  - Sunbutter Granola Bars  - Ginger Chocolate No Bake Granola Bars  - Sweet potato pie dessert bars  Continue reading: Oatmeal Chocolate Chip Date Caramel Snack BarsThe post Oatmeal Chocolate Chip Date Caramel Snack Bars appeared first on Vegan Richa.

Banana Oatmeal Cookies

April 20 2021 Oh My Veggies 

These Banana Oatmeal Cookies are flavorful, soft, chewy, and naturally sweetened with banana. They make a perfect breakfast, snack or dessert alike. I think these cookies speak for themselves. Banana oatmeal cookies are one of those desserts that are so classic, they can just never get old. They are perfect for those times when you...Read More

German Chocolate Loaf Cake

April 7 2021 Vegan Richa 

German Chocolate Loaf CakeThis Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle! Anytime coconut is involved, any dessert has the potential to turn into one of my favorites!  I LOVE me a slice of classic German Chocolate Cake!  However, I hardly ever get around to making intricate layer cakes! This loaf cake version comes to the rescue! It is easier to put together--no layer cakes to fuss over--and it doesnt lack one bit in the flavor department. Rich and chocolatey with the classic nutty caramel pecan filling, this easy vegan loaf cake is really hard to resist. I think youll love it! Hmmm – what’s not to love about a slice of rich and dense vegan chocolate loaf cake that perfectly sandwiches a caramel-y layer of coconut and pecans? Add a generous drizzle of dark chocolate and we’re in dessert heaven! If you love all things German Chocolate make sure to check out my German Chocolate Cookies! MORE VEGAN DESSERT - Vegan Carrot Cake - Lemon Blueberry Yogurt Loaf Cake - Pumpkin Cake with Chocolate Ganache - Vegan Coffee Cake - Marbled Vegan Chocolate Banana Bread - and check out these 25 Eggless Cake Recipes Gluten-free: - GF Cashew Butter Chocolate Marble Cake.  - GF Vanilla Cake - Sweet Potato Crumb Cake. GF Continue reading: German Chocolate Loaf CakeThe post German Chocolate Loaf Cake appeared first on Vegan Richa.

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

Chocolate Crinkle Cookies

January 8 2021 VegKitchen 

Chocolate Crinkle Cookies These vegan chocolate crinkle cookies are soft, chewy, chocolatey, and delicious! Dusted with powdered sugar, these vegan chocolate cookies will remind you of snow, but be warm as holiday spirit! These vegan crinkle cookies may be dairy-free and egg-free, but theyre just as scrumptious as any other chocolate crinkle cookies youve ever had! And theyre super easy to make too! All you do is mix together the ingredients, form the dough into balls, roll them in powdered sugar, and bake! Theyll crinkle as they cool and leave you will a soft, gooey cookie everyone will love! This vegan chocolate crinkle cookies recipe is…  vegan vegetarian nut-free dairy-free egg-free ready in 30 minutes a quick chocolate treat How to Make Vegan Chocolate Crinkle Cookies  Preheat the oven and line two baking sheets with parchment paper.  In a large bowl, add the sugar and canola oil.  Stir the ingredients with a wooden spoon until they are combined and smooth.  Add the ground flax seeds, non-dairy milk, and vanilla and combine well.  Sift in the flour, cocoa powder, baking powder, and salt. You can use a sifter or a fine mesh strainer. Stir the ingredients until they are combined with the wet ingredients […] The post Chocolate Crinkle Cookies appeared first on VegKitchen.

Raspberry Rugalech

December 23 2020 Isa Chandra Moskowitz 

Raspberry Rugalech Makes 4 dozen cookies Photo by Joshua Foo Probably the most iconic of the Jewish cookies, rugelach is the cookie that most has us pressing our faces up against the glass at the local bakery. If you didn’t go to Hebrew School, definitely google the pronunciation! They are rich and buttery, a little tangy from yogurt, nutty, sweet and cinnamony all at once. Theyre so fun to roll, and smell glorious while they bake. And, like, I know this make four dozen but you will be surprised to find that its actually just one serving. If you like, you can melt some chocolate chips and drizzle over cookies once cooled. Who doesnt love a chocolate raspberry combo? Recipes originally published in The Superfun Times Vegan Holiday Cookbook. Photo by Joshua Foo. Cookies rolled by Mississippi Vegan. Ingredients For the dough: 2 cups all-purpose flour 1/­­4 teaspoon salt 3/­­4 cup refined coconut oil, softened 3 tablespoons unsweetened applesauce 1 cup plain unsweetened vegan yogurt (I recommend coconut, cashew or soy) For the filling: 1/­­2 cup granulated sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/­­2 cup seedless raspberry jam, maybe a little more Directions In a very large mixing bowl, sift together the flour and salt, then add the coconut oil in small clumps. Use a pastry cutter or your fingers to cut the oil into the flour until crumbs have formed and look like small peas. Add the applesauce and yogurt and mix to form a stiff dough. Divide the dough into four equal parts, then form 4 discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours. Now make the walnut cinnamon crumbs. In a food processor, pulse together the sugar, cinnamon, sugar and walnuts until it is in tiny crumbs. On a lightly floured surface with plenty of space, roll a disc disk into a 9-inch circle. Sprinkle a thin layer of raspberry jam over on the dough, leaving about 1/­­2 an inch of space at the edges. Now sprinkle on a layer of walnut cinnamon crumbs, again leaving space at the edges. Use a pizza cutter to cut each round into 12 wedges, like a pizza pie. Roll each triangle, from the bottom (large) sidebase up to the point, to form the rugelach. Place the rolled rugelach on the prepared baking sheet and place the sheet in the fridge while you continue to prepare each disc. When all the cookies are formed, let them chill for another 15 minutes in the fridge. In the meantime, preheat the oven to 350° F. Bake for 18 to 22 minutes, until lightly browned and a little puffy, 18 to 22 minutes. The sugar should appear lightly caramelized and melty. Transfer to wire racks to cool completely.

Gingerbread People

December 20 2020 Isa Chandra Moskowitz 

Gingerbread People Makes around 16 cookies Photo by James Walmsley Whether youre going all out with your decorating or you’re a part of the gingerbread minimalist movement, this recipe is a surefire winner that will have you singing Christmas carols to your cat. Or at least that one Pogues song. This recipe has been on the site since the dawn of time, so let me take this moment to suggest that you color your icing with natural stuff simply because its fun and pretty. There are certainly vegan food colorings out there, too. But its nice to have these ingredients on hand for other baking projects when you want to slay Instagram. Pink: beet powder, freeze dried strawberries grated with a microplane  Hot pink/­­fucscia: dragonfruit powder Orange: freeze dried mango (its more peach, not very saturated) Green: matcha powder Purple: freeze dried blackberries or blueberries grated with a microplane Blue: spirulina, butterfly pea flower powder (turns purple with acidic ingredients) Ingredients For the cookies: 1/­­3 cup canola oil 3/­­4 cup granulated sugar 1/­­4 cup light molasses 1/­­4 cup plain unsweetened vegan milk 2 cups all purpose flour 1/­­2 teaspoon baking soda 1/­­2 teaspoon baking powder 1/­­2 teaspoon salt 1/­­2 teaspoon ground nutmeg 1/­­2 teaspoon ground cinnamon 1/­­4 teaspoon ground cloves 1 1/­­2 teaspoons ground ginger For the icings: 2 cups confectioners sugar, sifted if clumpy 2 teaspoons fresh lemon juice 1/­­4 teaspoon vanilla extract 2 tablespoons warm water Directions In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and milk. The molasses and milk wont really blend with the oil but thats ok. Sift in half the flour, all the baking powder, soda and salt and all the spices and mix until relatively smooth. Add the remaining flour. Mix until a stiff dough is formed.  Form the dough into a disd, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding. Preheat oven to 350 F. Spray two parchment lined baking sheets with cooking oil.  On a lightly floured surface roll the dough out to a little less than 1/­­4 inch thick. Cut shapes with cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes if they’re small and up to 12 minutes if they’re large, but be careful not to overbake. They should be lightly brown on the bottom but still soft. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. Meanwhile, make the glaze: Mix everything together until there are no lumps. Let it sit for 30 minutes or so to set up a bit. If it is too stiff to pipe, add water a teaspoon at a time. Decorate with a piping bag fit with a small, round tip. Be adorable. Look at Pinterest first for ideas Let set for at least 30 minutes.

Black & White Cookies

December 19 2020 Isa Chandra Moskowitz 

Black & White Cookies Makes 12 cookies Photo by Kate Lewis New Yorkers used to have to New Yorksplain these cookies to people, but I think everyone knows them by now. The classic NYC cakey cookie, half chocolate, half vanilla. Nothing special but somehow the most special cookie in the world! These are modified from Vegan Cookies Take Over Your Cookie Jar and currently featured in The Modern Love Brooklyn Community Cookzine. And actually, somewhere in the editing process the directions got messed up and so there’s some confusing stuff about cocoa powder in the cookzine directions. Sadface. So this is where I will send people when they yell at me and I’m so sorry about the mistake! In any case, with the proper directions (ahem) these aren’t difficult, but probably more of a weekend project, so have a great weekend everyone and I hope you get to make these. Ingredients For the cookies: 1 cup unsweetened vegan milk 2 teaspoons fresh lemon juice 1/­­2 cup melted refined coconut oil 1 1/­­4 cup granulated sugar 1 1/­­2 teaspoons vanilla extract 1 teaspoon grated lemon zest 2 1/­­2 cups all purpose flour 1/­­4 cup cornstarch 1 1/­­4 teaspoon baking powder 1/­­2 teaspoon baking soda 3/­­4 teaspoon salt For the icings: 3 1/­­2 cups confectioners sugar, sifted if clumpy 1/­­4 cup hot water 1/­­4 teaspoon vanilla extract Pinch of salt 1 tablespoon melted refined coconut oil 2/­­3 cup semi-sweet chocolate chips Directions Preheat oven to 350°F. Line baking sheets with parchment paper and lightly spray with cooking oil. In a medium bowl combine milk and lemon juice, let curdle for about a minute. Whisk in oil, sugar, vanilla, extracts and zest. In a large bowl sift together flour, cornstarch, baking powder, baking soda and salt. Form a well in the center pour in wet mixture. Use a whisk to mix until smooth. Scoop batter onto baking sheets using a 1/­­4 cup measuring scoop about 3 inches apart. Bake until tops are puffed and pale golden, and cookies spring back when touched, 18 to 20 minutes. Remove from oven and let sit for about 5 minutes then carefully transfer to cooling rack to cool completely.  Meanwhile, make the icings: Sift the powdered sugar into a large mixing bowl. Add hot water, salt, vanilla and oil and stir with a whisk until smooth. Transfer about 1/­­3 of the of icing to another bowl to use for the chocolate side in a bit. Turn cookies flat sides up, dust off any crumbs and spread white icing over half the cookies using the back of a spoon or a frosting spatula. Let icing dry while making chocolate side. In a double boiler or microwave, melt chocolate chips until smooth. Add melted chocolate to leftover white icing and whisk until smooth. Use tablespoons of hot water if it seems too thick. Spread icing onto other half of the cookie and let set for about 30 minutes. Serve!


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