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Crispy Almond Flour Waffles

· Natalie 11 Comments

Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!

So the real question: Is this a stack of ice cream for breakfast or a stack of waffles for dessert?

I know that may seem like a lot of ice cream for a breakfast post, but stick with me because a) the ice cream is optional and b) these waffles are my new favorite and pure crispy/fluffy/golden magnificence. Egg-free waffles made with almond flour are something I’ve been dreaming of for a while, and I finally found the perfect combination of ingredients.

One bowl, 8 ingredients, 10 minutes to make, and incredibly customizable with chocolate chips or berries or whatever you love throwing in your waffle batter. Personally I prefer to keep the batter plain jane and go wild with toppings. But you do you.

I made mine small for ice cream sandwiching purposes, but they bake up just as well full size you will just get a couple less from the batch.

Like I said, ice cream = optional. But if you think a waffle sweetly soaked in maple syrup is delicious, lemme just tell you a waffle sweetly soaked in melted chocolate ice cream…just sayin.

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Crispy Almond Flour Waffles

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 waffles 1x
  • Category: breakfast
  • Cuisine: american
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Description

Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!

Ingredients

Scale

Instructions

  1. Whisk together the almond flour, tapioca flour, baking powder, and cinnamon until no lumps remain.
  2. Add the almond milk, maple syrup, and vanilla. Whisk to combined.
  3. Scoop batter onto a preheated and greased waffle iron, and cook until golden and crispy (makes 8 small waffles, 3-4 tbsp batter per).
  4. Add toppings of choice, and eat!

Nutrition

  • Serving Size: 2 waffles
  • Calories: 303
  • Sugar: 7g
  • Sodium: 99mg
  • Fat: 6g
  • Saturated Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 5g

Keywords: gluten free, grain free, brunch, breakfast, easy, almond flour, healthy

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S’mores Bars

· Natalie 13 Comments

Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!

S'mores Bars (vegan + gluten-free)

Nothing can beat real deal outdoor s’mores complimented with the smoky scent of burning firewood on a summer’s night. But. We got the next best thing right here, friends.

S'mores Bars (vegan + gluten-free)

How to Make S’mores Bars

These vegan gluten-free S’mores Bars are indoor oven s’mores at their easy messy best. I promise no gooey-ness was lost in the transition.

The crust. Instead of sending you in search of gluten-free vegan graham crackers, we are using my favorite sneaky swap: GRANOLA. Grind that stuff up with some flour to bind, cinnamon and vanilla for flavor, a little flour to make it more cookie-like, and you have the perfect “graham cracker” crust.

Chocolate and marshmallows. There really are no rules here. Use dark chocolate or semi sweet. Big chip or chunks. Mini marshmallows or chop up the big guys (vegan versions exist for both!). And never be afraid to add more than the recipe calls for.

S'mores Bars (vegan + gluten-free)

How to Eat S’mores Bars

So the basic process is: bake the crust. Cool briefly. Add the chips and marshmallows. Bake again briefly. Broil to toasty marshmallow magnificence.

I am warning you now that these bars really are most manageable if you let them cool before slicing and eating. The perfectly toasted marshmallows will call to scream at you to SLICE THEM ALREADY. But try to resist for like 30 minutes and they will slice less stickily and hold together much better. Don’t worry there will still be plenty of finger licking opportunities. There is no clean and graceful way to consume them.

S'mores Bars (vegan + gluten-free)
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S’mores Bars

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!

Ingredients

Scale
  • 2 cups (200g) granola*
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (30g) cassava flour (or all purpose would work)
  • 1/3 cup (85g) almond butter (or any nut/seed butter)
  • 1/3 cup (105g) maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (140g) chocolate chips
  • 2 cups (90g) mini marshmallows

Instructions

  1. Preheat the oven to 350ºF.
  2. Grind the granola in a food processor to fine crumbs.
  3. Add flour, baking powder, cinnamon, vanilla, almond butter, and salt.
  4. Stream in the maple syrup while the food processor is running to form a sticky dough.
  5. Press into a 8×8″ baking dish lined with parchment paper and bake for 15 minutes at 350ºF.
  6. Cool for 10 minutes.
  7. Top with the chocolate chips and mini marshmallows, spreading evenly to cover.
  8. Bake for an additional 10 minutes, then broil for 3-4 minutes until the marshmallows are golden brown.
  9. Cool 30 minutes before slicing into squares.

Notes

*I love this one and this one, but any plain variety will work. Or you could use homemade!

Nutrition

  • Serving Size: 1 bar
  • Calories: 343
  • Sugar: 24g
  • Sodium: 207mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 43g
  • Fiber: 6g
  • Protein: 6g

Keywords: summer, bars, baking, dessert, chocolate, marshmallows, gluten free, grain free, easy

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Cookie Dough Oreos

· Natalie 27 Comments

Homemade Cookie Dough Oreos! Crispy chocolate cookies with a spoonful of yummy chocolate chip dough sandwiched in between. Vegan, gluten-free, paleo!

Cookie Dough Oreos (vegan + paleo)

I love cookie dough. Like LOVE. Like a lot.

And I’m pretty sure you do too or you wouldn’t be here. So I thought why not stuff that good stuff between more cookies, throw a little baked crispy cookie “bread” on these cookie dough sandwiches.

And even better thought, why not team up with my favorite ladies Britt from The Banana Diaries and Sonya from Sonya’s Open Cupboard to bring you THREE cookie dough recipes all in one day. One very happy delicious dough-filled day!

Cookie Dough Oreos (vegan + paleo)

How To Make The Cookies

One of the most popular recipes on my blog still to this day is these non cookie dough oreos from like a century ago. But my baking style (and photography THANK GOODNESS) has changed a lot since then, so today’s oreo cookie is quite different.

Still crispy and chocolately. Still easy to make and vegan. But I’ve swapped brown rice flour for almond flour, so they are grain free with better texture and an easier to manage dough.

If you really want an oat flour cookie, try these instead but swap 1/4 cup of the flour for cocoa powder.

Cookie Dough Oreos (vegan + paleo)

How To Make The Cookie Dough

For simplicity’s sake, I stuck with almond flour for the cookie dough too. Plus almond butter for binding, maple syrup to sweeten, vanilla and salt for flavor, and of course CHOCOLATE CHIPS. Minis work best, or you can roughly chop the regular sized.

If you prefer an oat flour cookie dough, try this one. Or for coconut flour, this one is my favorite. There is no shortage of cookie dough options around here.

Edible Healthy Cookie Dough by The Banana Diaries
Cookie Dough Blizzard by Sonya’s Open Cupboard

A Cookie Dough Collaboration

So back to that whole not-just-one-but-three-cookie-dough-recipes-for-your-face thing. Because cookie dough is better with good friends…

Britt is bringing us Edible Healthy Cookie Dough with chocolate chips AND rainbow sprinkles for a little extra fairytale flair as she does so well.

And Sonya is bringing the much needed frosty frozen vibes with her Cookie Dough Blizzard and guaranteed to make your mouth water video too.

Cookie Dough Oreos (vegan + paleo)

My expert recommendation? Make all 3 and turn your weekend into one long cookie dough marathon. But if you prefer to space them out I guess that’s okay too.

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Cookie Dough Oreos

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 sandwiches 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Homemade Cookie Dough Oreos! Crispy chocolate cookies with a spoonful of yummy chocolate chip dough sandwiched in between. Vegan, gluten-free, paleo!

Ingredients

Scale

Cookie

Cookie dough

Instructions

  1. Preheat the oven to 350ºF. 
  2. Whisk together almond flour, cocoa powder, coconut sugar, and salt until lump free.
  3. Add maple syrup and almond butter. Mix to form a sticky dough.
  4. Roll out between two sheets of wax paper until approximately 1/4 inch thick.
  5. Use a cookie cutter to cut into 16 circles.
  6. Arrange on a lined cookie sheet.
  7. Bake for 10-12 minutes at 350ºF.
  8. Let the cookies cool while you make the cookie dough.
  9. Whisk together almond butter, maple syrup, almond milk, and vanilla.
  10. Add the almond flour and salt. 
  11. Fold in chocolate chips.
  12. Place a large spoonful of cookie dough on 8 of the cookies, smush with the other cookies to make a sandwich, and eat!
  13. Keep leftovers in the fridge in an airtight container, they will last 3-4 days.

Notes

*For a lower fat nut-free cookie, try THESE instead.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 254
  • Sugar: 13g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 5g

Keywords: vegan, grain free, gluten free, cookies, chocolate chip, no bake, sandwich cookie, easy, dessert, chocolate

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Cookie Dough Oreos (vegan + paleo)

SunButter Chocolate Chip Mug Cookies

· Natalie 26 Comments

When you want a cookie and you want it NOW. Gooey SunButter-y mug cookies full of chocolate chips and topped with ice cream. The yummiest quick sweet treat!

Chocolate Chip Mug Cookies (vegan + gluten-free)
SPONSORED BY SUNBUTTER

Your impatience is about to be rewarded with the quickest decadent cake/cookie/ideal ice cream vessel treat for two. This is my new favorite and ultra un-fancy way to do cookies, but the mug presentation isn’t just to be lazy. Chocolate chip cookie tastes better by the ice cream soaked spoonful too.

Chocolate Chip Mug Cookies (vegan + gluten-free)

Mug Cookie vs. Mug Cake

I have to admit, I’m not the biggest mug cake fan. They sound like the dream – cake in 2 minutes, yes please – but in reality they are usually dry and awkwardly chewy and if you don’t eyeball your mug capacity correctly they sometime overflow resulting in a microwave mess and no cake.

But these SunButter Chocolate Chip Mug Cookies are a different story because:

  1. We’re using the oven, not the microwave
  2. And making cookies not cake
  3. Because mug baking is better suited to gooey things
  4. So the edges stay golden
  5. While the middle is gooey
  6. In the most marvelous cookie meets cookie dough way
  7. Also ICE CREAM.
Chocolate Chip Mug Cookies (vegan + gluten-free)

Chocolate Chip Mug Cookie Ingredients

Besides 10 minutes, one bowl, two mugs, and one oven. You will need…

  • Oat flour. Because I know so many of you love the oat flour recipes, and its easy and cheap.
  • SunButter. This is what makes them sooooo buttery and rich without any oil. I use the No Sugar Added variety, if you opt for one of the sweetened ones maybe reduce the coconut sugar a tad.
  • Coconut sugar. For that deep “brown sugar” flavor and golden top.
  • Almond milk.
  • Vanilla extract.
  • Baking powder. Important for rise.
  • Salt. Important for flavor balance.
  • Dark chocolate chips. Important for joy and happiness.
Chocolate Chip Mug Cookies (vegan + gluten-free)

And this is where I leave you. The ice cream flavor decision is in your hands. I have prepared you as best I could, go forth and COOKIE.

Chocolate Chip Mug Cookies (vegan + gluten-free)
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SunButter Chocolate Chip Mug Cookies

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 mugs 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

When you want a cookie and you want it NOW. Gooey SunButter-y mug cookies full of chocolate chips and topped with ice cream. The yummiest quick sweet treat!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together SunButter, coconut sugar, almond milk, vanilla, and salt.
  3. Add oat flour and baking powder. Mix to combine.
  4. Fold in chocolate chips.
  5. Divide between two greased jars or ramekins. 
  6. Bake for 13-15 minutes until golden around the top edges.
  7. Cool briefly, top with ice cream, and eat!

Nutrition

  • Serving Size: 1 mug
  • Calories: 495
  • Sugar: 23g
  • Sodium: 196mg
  • Fat: 32g
  • Saturated Fat: 8g
  • Carbohydrates: 52g
  • Fiber: 9g
  • Protein: 12g
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Chocolate Chip Mug Cookies (vegan + gluten-free)

Neapolitan Cupcakes

· Natalie 36 Comments

Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!

Neapolitan Cupcakes (vegan + gluten-free)

I love a good fluffy sweet vanilla cupcake. But I also love a rich decadent chocolate cupcake. So if ice cream tubs can combine both into one scoop, why can’t the same science apply to cupcakes?

The answer: IT CAN.

And no, I’m not forgetting the strawberry – I would never. I am a firm believer that during the summer months every dessert should involve berries somehow someway. But we gotta bake before we can berry frost, so I’m just keeping things in chronological cupcake order.

Neapolitan Cupcakes (vegan + gluten-free)

The cupcakes. I am employing my favorite flour combo for these cupcakes: almond + oat. If you want nut-free, try these. If you want grain-free, try these. But if you just trust me, I promise the texture this flour combo creates is worth stocking your pantry with both.

Rather than making two separate batters, we are doing most of the mixing in one big bowl and then dividing into two at the very end to create chocolate and vanilla. The chocolate bowl gets a quarter cup of cocoa, and the vanilla a quarter cup of tapioca starch. You can probably skip the tapioca, but the cupcake might be a bit more crumbly.

These two tone-beauties puff up perfectly in the oven (especially if you aggressively fill the cupcake pan to the almost top like I do), and I don’t think I’ve ever seen a vegan/gf cupcake liner come off so clean. Which, if you didn’t know, is the mark of good cupcake moisture/texture.

Neapolitan Cupcakes (vegan + gluten-free)

The frosting. The berry component to complete our Neapolitan trio. At this point you’ve already pulled off two flavors of cupcake in one, so we kept the frosting super simple. Simply whip together coconut cream and freeze dried strawberries until light and fluffy.

It’s not super sweet, sweet enough for me, but feel free to add a little more sugar if you wish. Freeze dried berries really do work best to not water down the coconut cream, plus the flavor is stronger and a little extra tart.

Neapolitan Cupcakes (vegan + gluten-free)

I did not come up with or create these ice cream inspired cupcakes alone though, these and their beautiful video happened with the help of my good friends Sonya and Dan. So bookmark these babies and maybe have your own spontaneous sprinkle-filled Saturday with friends – 11/10 recommend!

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Neapolitan Cupcakes

★★★ 3 from 1 review
  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
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Description

Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!

Ingredients

Scale

Strawberry Frosting**

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the applesauce, coconut oil, almond milk, agave, and vanilla.
  3. In a separate book, whisk together the almond flour, oat flour, cane sugar, baking powder, baking soda, and salt until lump free.
  4. Add the wet to the dry and stir to combine. 
  5. Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.
  6. Line a cupcake pan with paper liners (or spray with nonstick spray).
  7. Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top.
  8. Bake for 25-30 minutes at 350ºF. When done, they should spring back when lightly pressed in the center.
  9. Allow cupcakes to cool completely before frosting.
  10. For the frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost. 
  11. Frost cooled cupcakes, top with sprinkles if desired, and eat!

Notes

*I chose agave and cane sugar since they are lighter in color for the vanilla batter, but you can use maple syrup and coconut sugar if desired.

**This frosting is not sweetened. Personally I find the cupcakes sweet enough to balance it, but feel free to add 2-4 tbsp powdered sugar if desired.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 427
  • Sugar: 17g
  • Sodium: 262mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 7g

Keywords: chocolate, vanilla, strawberry, frosting, dessert, gluten free, vegan, egg free, dairy free, healthy

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