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Chewy Vegan Snickerdoodles

July 20, 2015 · Natalie 64 Comments

Get ready for the soft, sweet, cinnamon-coated bite of your cookie dreams with this easy chewy snickerdoodle recipe!

Cinnamon sugar is basically cookie fairy dust. It makes everything more magical and delicious, especially if you’re a cinnamon addict like me and my friend Rebecca. When I’m not developing a blog recipe but just baking for myself to eat, I usually just hold the cinnamon shaker upside down over the bowl and shake it for a solid 7 seconds at least!

Why is it cookie fairy dust? I think it has something to do with the spice-sweet balance, not to mention it gets all over your fingers and licking them is practically mandatory. And if you make it with coconut sugar like I did, then the cookie-nibbling and finger-licking will feel a little more healthful and wholesome.

I almost said “These little cookies are entirely fruit-sweetened!” but then I remembered that the cinnamon sugar coating has sugar in it, duh! But everything underneath the cinnamon sugar coating is fruit-sweetened. Not to mention moist and chewy and perfect. I know oil-free cookies can sometimes be really, really dry, but I guarantee that this chewy snickerdoodle recipe does not suffer from that healthy cookie curse.

I had a video. A video that perfectly captured the dough mixing, the cookie rolling, the sugar coating of this chewy snickerdoodle recipe. But I lost it. Somewhere between lugging all my photo equipment home to my parents house, backing up and erasing my entire hard drive because I kept running out of storage space on my laptop, and accidentally hitting the format card button on my camera thinking the clips were on my computer, it disappeared into the black hole that is that little trashcan icon. I was sad, but fortunately the cookies themselves survived the trip, as did these photos!

To make up for the videoless-ness, I do have a super special chilly treat coming up later this week featuring these cinna-sweet cookies. So bake a batch now and be ice-cream-recipe ready!

> Click Below To Pin <<<

Vegan Snickerdoodles (oil-free + gluten-free)

★★★★★ 4.9 from 8 reviews

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 1x

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Ingredients

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8 pitted Medjool dates
1 1/4 cup rolled oats
1/4 cup unsweetened applesauce
1/2 tsp baking powder
1 tsp cinnamon (or less if you don’t like super cinnamon-y things)
1 tsp vanilla extract
SUGAR COATING
2 tbsps coconut sugar
1/2 tsp cinnamon

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Instructions

Preheat the oven to 350F.
Blend all the cookie ingredients together in a food processor until it starts to clump together. Don’t over process.
Roll into 10 balls.
Mix together the coconut sugar and cinnamon.
Roll each ball in the sugar to coat all sides
Arrange the balls on a baking sheet lined with parchment paper.
Press the balls into cookie shapes (they will not spread much on their own).
Bake for 10-11 minutes at 350 F.
They are delicious warm, but keep any leftovers in an airtight container in the fridge.

Silly fact: When I was little, I confused the words Shrinky Dink (those weird 90s craft things) and Snickerdoodles, so for a while I thought Snickerdoodles were an art project not a cookie.

PB&J Popcorn

July 13, 2015 · Natalie 19 Comments

If you aren’t following me on Instagram you may have missed the fun popcorn talk we had a few weeks ago. Sprinkled-on seasonings, cacao-coated kernels, and decadent-sounding drizzles, you guys had some awesome flavoring ideas! All that topping talk somehow planted a PB&J idea in my head, so I created PB&J Popcorn!

PB&J Popcorn take 1. Popcorn is not waterproof. Putting water on popcorn kills all the crunch factor…it’s pretty much like snack murder. There’s a lot of water in strawberries. There’s even more water in strawberry sauce. So the first version with a strawberry drizzle was more like PB&J collapse-corn.

PB&J Popcorn take 2. Strawberry sauce might have been a fail, but strawberry powder was perfect! But there was another problem…do you know what else has water in it? Powdered peanut butter sauce. If you use regular peanut butter than no problemo, oil on popcorn is just fine. In fact, those overly-runny all natural peanut butters would work perfectly in this recipe. But I was determined to make the powdered stuff work…

PB&J Popcorn take 3. PB2 is not the only powdered peanut product out there. I recently discovered Crazy Richard’s Pure PB, which happens to be unsweetened. It’s 100% peanuts, simple! And it also happened to solve my hydrophilic popcorn problem. Because you know what liquid doesn’t ruin popcorn? Maple syrup! So instead of using water to rehydrate the PB powder, I used maple syrup. If you used maple syrup with PB2 it would be TOO sweet (something I rarely say). But with the Crazy Richard’s Pure PB the sauce is sweet, drizzlable, and keeps the popcorn poppy!

PB&J Popcorn

★★★★★ 5 from 3 reviews

Prep Time: 10 minutes
Total Time: 10 minutes

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Ingredients

Scale

3 cups popped popcorn
1–2 tbsps all natural peanut butter
1/2 cup freeze dried strawberries

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Instructions

In a VERY dry blender, blend the freeze dried strawberries to a fine strawberry dust.
If you peanut butter is not runny enough to drizzle on, then microwave it for 30 seconds to 1 minute to soften.
Fill your bowl with popcorn, sprinkle on the strawberry powder, and drizzle with the peanut butter.
Serve immediately.

Notes

You can use powdered peanut butter for the sauce, but you have to eat it very quickly or it will make the popcorn soggy.

What sort of wacky popcorn flavors would you like to see next?

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Quinoa Oatmeal Raisin Cookies

July 6, 2015 · Natalie 44 Comments

I have 3 words for you: Easy. Healthy. Cookies.

If you don’t like raisins, then you may as well go ahead and hit that little back arrow in the corner because this recipe is not for you. Or go drool over these cookies instead.
If you love raisins, then don’t move, your dream cookie is just a few scrolls away.
If you’re on the fence about raisins, then I suggest sticking around because these cookies are extremely extraordinary! 5 ingredients. Fruit-sweetened. Chewy, tasty, and nutrition-packed!
If you’re a banana hater, then definitely stay right here. You know those amazing 2 ingredient banana + oat cookies? Well I have a banana-less version just for you!

And if you don’t fall into one of those categories, then who are you? And what is your stance on raisins?

Oatmeal raisin cookies are a classic. These cookies are not. Oatmeal raisin cookies don’t usually contain quinoa, but it adds great texture and nutrition. After making this quinoa granola, I realized that quinoa isn’t just for piling into a power bowl underneath a heap of vegetables with a savory sauce. It’s a fun ingredient in cookies and other such sweet things.

It is so small, but SO nutrition packed! If you want 27 more reasons why you should make these cookies, then check out this article from Well-Being Secrets all about the health benefits of quinoa.

And what’s better to bind oatmeal raisin cookies together than raisins themselves? Those sweet shriveled used-to-be grapes are the sweetener, the binder, and the mix-in in these little cookies!

Quinoa Oatmeal Raisin Cookies

★★★★★ 4.5 from 6 reviews

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 9 1x

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Ingredients

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1/2 cup cooked quinoa
2/3 cup rolled oats
2 tbsps oat flour
2/3 cup raisins + 1/4 cup raisins for mixing in
1/3 cup water
1 tsp cinnamon

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Instructions

Preheat the oven to 350.
Blend the raisins and water to make raisin paste. It’s okay if it’s a little chunky.
In a large bowl, mix the raisin paste with the quinoa, oats, oat flour, and cinnamon.
Gently mix in the 1/4 cup raisins.
Roll into balls and arrange on a baking sheet lined with parchment paper. Press them out into cookie shapes.
Bake for 12-14 minutes at 350F.
Let them cool for about 10 minutes before removing from the pan and snacking!
Keep in the fridge.

Strawberry Lemonade Pie

June 29, 2015 · Natalie 30 Comments

Lately I’ve been doing a lot of raspberry this and blueberry that and strawberry this and that. I’ve been stuck on things containing fruits that end in “berry”. To stretch my recipe-creating mind but still keep the summer theme, I decided I need some lemon in my life. You may have seen my mini citrus haul on Instagram. Even though lemon is technically in season in the winter, it somehow screams summertime.

I mean you don’t drink lemonade in the winter do you? Good, didn’t think so. On to PIE…

You know what would be perfect right here? A delightful tale of how I had a lemonade stand when I was 7 and made so much money off of selling sweet summer sips because with my adorable face they couldn’t resist buying a glass. But that didn’t happen, so we’ll just skip that part.

But if I started selling lemonade pies I’d make millions! Strawberry lemonade pies? Billions! Because this Strawberry Lemonade Cream Pie is sweet-tangy perfection, and the lemonade pie market is wide open. Not to mention this little pie is quite eye-catching, so among other pies it would make a bold and swirly statement.

Strawberry Lemonade Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 1 1x

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Ingredients

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1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4–5 strawberries
CRUST
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

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Instructions

Preheat the oven to 350F.
FOR THE CRUST: Mix together all the ingredients in a bowl until it forms a stiff dough. Press into a 5 inch pie pan lined with parchment paper. Set aside.
FOR THE FILLING: Blend everything except the strawberries until smooth.
Pour into the pie crust.
In a clean blender, puree the strawberries.
Drizzle the strawberry puree on top of the lemon filling. Swirl lightly with a chopstick or the handle of a spoon.
Bake the pie for 28-30 minutes at 350F. The edges of the crust should be browned and the center should no longer jiggle.
Let it cool, then refrigerate overnight before slicing. Keep in the fridge.

Vegan Blueberry Muffins (Oil-free + GF)

June 24, 2015 · Natalie 120 Comments

A reader recently requested a high carb low fat blueberry muffin recipe. Taste test dozens of purple-pocked healthy muffins? Sign me up! Oh heck, let’s be honest, the first muffin of a batch is the taste test, the rest are just snacktime. Sweet, fluffy, fruit-freckled snacktime.

I love mini muffins. They bring back memories of riding around in the grocery cart munching on those tiny blueberry muffins from a pouch feeling slightly like a criminal for eating the food before buying it even though my mom told me it wasn’t against the grocery store laws. Not to mention that it is totally acceptable (even expected) to eat at least 5 mini muffins at a time.

I love jumbo muffins. They make me feel like the special recipient of a one of a kind pastry made just for my streusel-topped satisfaction. Jumbo muffins are not one of 12, they are one of a prized few. They are preposterously oversized because we are meant to eat much more cake-in-disguise then should be allowed without calling it dessert.

I make regular sized muffins because I can’t choose between the two.

These muffins are the best baked blueberry creation I’ve ever made! They are tender with no oil. They have a perfect crumb with no gluten. They are high carb low fat, but you can’t tell by tasting. I keep making batches of them with the excuse that I really need to use up the blueberries in my fridge. But at the same time I keep buying more blueberries to keep the muffin-making train in motion. So excuses aside, I just want muffins!

Vegan Blueberry Muffins (Oil-free + GF)

★★★★★ 4.9 from 15 reviews

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Yield: 9 1x

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Ingredients

Scale

1 1/2 cups oat flour
1/2 cup coconut sugar
1 ripe banana
3/4 cup non-dairy milk
1 tbsp baking powder
1 tsp vanilla bean powder
1/2 cup frozen blueberries
Additional coconut sugar and oats for sprinkling on top

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Instructions

Preheat the oven to 350F.
Blend the banana, non-dairy milk, vanilla, and coconut sugar in a blender on high.
In a large mixing bowl, stir together the flour and baking powder.
Add the wet mixture to the dry and stir to combine.
Gently fold in the blueberries.
Spoon into a muffin pan lined with paper liners or lightly oiled.
Sprinkle the tops with coconut sugar and oats.
Bake for 22-24 minutes at 350F.
Let them cool for at least 10 minutes before removing from the pan.
They are delicious warm, but keep the extras in the fridge.

Jumbo muffins or mini muffins or regular muffins?

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Chewy Vegan Snickerdoodles

Vegan Snickerdoodles (oil-free + gluten-free)

Ingredients

Instructions

PB&J Popcorn

PB&J Popcorn

Ingredients

Instructions

Notes

Quinoa Oatmeal Raisin Cookies

Quinoa Oatmeal Raisin Cookies

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Strawberry Lemonade Pie

Strawberry Lemonade Pie

Ingredients

Instructions

Vegan Blueberry Muffins (Oil-free + GF)

Vegan Blueberry Muffins (Oil-free + GF)

Ingredients

Instructions

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