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Crispy Chocolate Chip Cookies

· Natalie 135 Comments

Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!

Crispy Chocolate Chip Cookies (Vegan + Paleo)

There is a time and place for chewy cookies.

And then there is a time for CRISPY cookies. That time is now, and these are the cookies.

If you are usually a chewy-only cookie person, let your imagination feast on this for a sec…

A crackly ring of thin, crispy cookie edges surrounding a just-soft, buttery center. Deep caramelized flavor with plenty of salt to offset the sweet. Mini chocolate chips invading every bite, their melty allure making it impossible to wait for the cookies to cool. A cookie so rich even I approved of dunking them in milk.

You can’t not want at least a nibble, right?

Crispy Chocolate Chip Cookies (Vegan + Paleo)

I know, I know – two nut/seed butter recipes in a row. See I was going to save these for next week, but then I brought the leftovers to a couple of friends and my container of eight was empty almost instantly and that was my sign.

These Crispy Chocolate Chip Cookies could not wait.

Crispy Chocolate Chip Cookies (Vegan + Paleo)

Cookie crispy-ness is not born of oatmeal and applesauce and other such wholesome breakfast-y things. Crispy cookies require some sugar and some butter, but I promise these are still much healthier than the back-of-the-chocolate-chip-bag recipe I (and you?) grew up with. Although the texture is very reminiscent!

The CRISPY comes from:

  • Almond butter. Or other nut seed butters work too (peanut butter would obviously be amazing). I tried testing an applesauce option…unsuccessful.
  • Coconut sugar. This is key for spread and crispy edges.
  • Tapioca starch OR flax eggs.
  • Non-dairy milk. But not if you are using flax eggs.
  • Vanilla. Duh.
  • Sea salt. Double duh.
  • Chocolate chips. Thin cookies make mini chips perfect.

Now do a double take on that list – yup, these cookies are flourless. And of course vegan, gluten-free, and paleo too. The flax egg version will be slightly more more puffy but still crispy around the edges, while the tapioca starch version is thin and crispier throughout. Both equally tasty!

Crispy Chocolate Chip Cookies (Vegan + Paleo)

If this kind of almond buttery-ness isn’t your cup of cookie tea, try one of these instead:

Crispy Chocolate Chip Cookies (Vegan + Paleo)

Happy crispy cookie baking to you!

Crispy Chocolate Chip Cookies (Vegan + Paleo)

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Crispy Chocolate Chip Cookies

★★★★★ 5 from 20 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!

Ingredients

Scale
  • 1 cup (250g) almond butter (or nut/seed butter of choice)
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (30g) tapioca starch OR 2 flax eggs*
  • 1/4 cup (60g) non-dairy milk**
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/3 cup (60g) mini chocolate chips

Instructions

  1. Preheat the oven to 350F.
  2. Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
  3. Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
  4. Fold in the chocolate chips.
  5. Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
  6. Bake for 12-14 minutes at 350F.
  7. Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
  8. Enjoy!
  9. Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.

Notes

*For the flax egg option: combine 2 tbsp ground flax with 4 tbsp water, and set aside to thicken for 5 minutes before using. **Omit for the flax egg option.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 8g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 3g

Keywords: gluten-free, vegan, paleo, cookies, baking, dessert, chocolate chip, flourless

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Sunbutter Soft Serve

· Natalie 44 Comments

Dreamy dairy-free Sunbutter Soft Serve made in the blender in minutes. This nut-free homemade frozen treat will be your new summer favorite. Vegan, paleo, easy!

Sunbutter Soft Serve Ice Cream

THIS POST IS SPONSORED BY SUNBUTTER.

Oh have I got something dreamy and happy-making for you today, friends!

This is Sunbutter Soft Serve.

This is my new summertime OBSESSION.

Sunbutter Soft Serve Ice CreamSunbutter Soft Serve Ice CreamSunbutter Soft Serve Ice Cream

I met a friend for lunch recently at a local vegan cafe, and (not surprisingly) the dessert was my most favorite part of the meal. This cafe does dairy-free soft serve made with a coconut + cashew base, and the day I was there the flavor happened to be Sunbutter. I’ve had Sunbutter before a time or two, but this was the moment I fell in love with the delicious seedy stuff.

Now obviously one swirly cupful of this creaminess was not going to be enough for a lifetime, so I had to recreate it. I don’t have a soft serve machine myself, but I do have a freezer and a blender and a deep determination when it comes to ice cream related recipe challenges. It turned out to be much easier than I was expecting. And, I’d argue, better than it’s inspiration.

Sunbutter Soft Serve Ice Cream

Reasons why this is obsession-level good:

  • CREAMY. So very creamy.
  • Salty and sweet.
  • Easy to make – only 5 ingredients!
  • No bananas. No churning.
  • Nut free and dairy-free.
  • Tastes like caramel.
  • But also topped with actual caramel.
  • Swirl-able! As any soft serve should be.

This is not nice cream. This is not ice cream. This is soft serve – the perfect happy medium of the frozen treat world.

Sunbutter No Sugar Added

Obviously the star here is the Sunbutter (Most Happy Name for a Spread award?) That’s the ingredient that makes it so creamy. And keeps it so creamy even after freezing. And keeps it so swirly in the cup without melting into a blob 0.5 seconds after serving. So it’s pretty important.

I’m working with Sunbutter’s no-sugar added variety over here, made with just sunflower seeds and salt. Any variety will work, but if you are using one of the sweetened ones skip or reduce the amount of maple syrup. You could use other nut/seed butters, but consider it your yummy loss. Because this stuff tastes like straight up buttery vanilla CARAMEL.

Sunbutter Soft Serve Ice Cream

The magic of Sunbutter does not end with the swirl. Nope, we’ve got a 3 ingredient no-cook Sunbutter caramel sauce for on top. DOES THE DREAMINESS JUST NOT END?

Until the blender is licked clean – no, no it does not. Because if you don’t spatula out every last melty bit of this stuff from those blender corners, I will come over and do it for you. When it comes to soft serve, I mean no-drop-left-behind business.

Sunbutter Soft Serve Ice Cream

Good enough to fly topping-free. Or with just the drizzle. Or a perfect base for any sprinkle-y topping stuff you may have in mind.

Get ready to fall in frozen dessert love ♡

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Sunbutter Soft Serve

★★★★ 3.6 from 7 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: ice cream
  • Method: blender
  • Cuisine: american
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Description

Dreamy dairy-free Sunbutter Soft Serve made in the blender in minutes! This nut-free frozen treat will be your new summer favorite. Vegan, paleo, easy!

Ingredients

Scale
  • 15oz can full fat coconut milk*
  • 1 cup (250g) No Sugar Added Sunbutter**
  • 1/4 cup (90g) maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Non-dairy milk to blend (I used about 1/4 cup)

Sunbutter Caramel Sauce

Instructions

  1. Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
  2. Pour into an ice cube tray or mini muffin pan and freeze overnight.
  3. The next day, combine all the ingredients in a blender and blend until smooth, adding milk and using the tamper as necessary.
  4. Serve immediately or transfer to a piping bag and swirl into cups/cones.
  5. For the caramel sauce, whisk together the Sunbutter and maple syrup. Add coconut oil 1 tablespoon at a time until you have a drizzle-able consistency. It helps if all ingredients are at room temperature.
  6. Drizzle the caramel sauce on top of the soft serve. Add toppings if desired. Enjoy!
  7. Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.

Notes

*You can use lighter milks but it will be less rich and creamy and more icy. You could even use a half and half mix of the two. **If using a sunflower seed butter with added sugar, reduce or omit the maple syrup.

Nutrition

  • Calories: 450
  • Sugar: 19g
  • Fat: 36g
  • Saturated Fat: 10g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 12g

Keywords: dairy free, vegan, no churn, blender, dessert, nut free

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Sunbutter Soft Serve Ice Cream

Thank you Sunbutter for sponsoring this post!

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Vegan Strawberry Shortcake

· Natalie 14 Comments

Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!

Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)

Biscuit. Berries. Fluff. Repeat.

And when I say biscuit I’m talking tender, subtly sweet, just the right amount of crumbly shortcake. And not just plain old berries, but sweetened-up strawberries syrupy enough to double as a sauce. And creamy, whippy fluff of the coconut variety, or yogurt if you are trying to pass this stack off as breakfast.

This is Vegan Strawberry Shortcake, and this is textural contrast level: EXPERT.

Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)

A few weeks back I forced you my dear insta-fam to choose between chocolate cream pie and strawberry shortcake. It wasn’t really a fair race – chocolate vs. non-chocolate? those berries had no chance. Pie = done (and well loved!). So now it’s berry shortcake time.

Does it annoy you too that this dessert calls itself cake when it’s sooooooooo not cake?

Strawberry shortbiscuit? Strawberry shortscone? I could handle either of those. This is not fluffy, not frosted, not cake by my definition. But after bite one all my objections melted away and I just wanted to devour every crumbly, sauce-soaked bit of this (not) cake creation.

Also why not blueberry shortcake? Or raspberry shortcake? Okay okay, I’ll stop protesting already. But if you think about it, it really isn’t fair. Plus how pretty would blueberry shortcake be…

Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)

The shortcake. I tested this part many ways, and I am very in love with the final taste and texture. I included lots of options because I know how some you love oat flour and/or hate tapioca starch, but I HIGHLY recommend sticking to the original. It is moist and light and perfectly biscuit-crumbly. Any of the options will make for a more dense, less rich shortcake.

Here’s what we’ve got:

  • oat flour
  • almond flour (key for moisture and texture)
  • tapioca starch
  • baking powder
  • salt
  • maple syrup (just a little bit)
  • vanilla
  • non-dairy yogurt (so they’re oil-free!)

Baking these cakes at a higher heat is key for the texture too, that’s what creates the crusty exterior but still soft interior. And a brushing of maple syrup on the outside plus a couple of (carefully watched!) minutes on broil at the – hello GOLDEN brown.

Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)

The berries. The real star of this summer treat. Take the brightest most in-season berries you can find. Drizzle them with maple syrup (or not). Refrigerate for a while to get those juices flowing. And friend, you are on your way to some seriously good saucy berry stuff.

The fluff. You could just use coconut whipped cream. Or you could use (non-dairy) yogurt for a slightly healthier option. Or you could mix the two and create a dreamy creamy coyo combination that I am currently crushing on.

And I’m not saying I have replaced the whipped cream with vanilla ice cream to take this from dessert to DESSERT…but I’m not saying it would be a bad idea either.

Vegan Strawberry Shortcake (Gluten-Free + Oil-Free)

There is no non-messy way to eat these strawberry stacks. As long as there’s fluff, berry, and biscuit in every bite though, the mess doesn’t matter.

Happy strawberry shortcake-ing to you!

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Vegan Strawberry Shortcake

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 shortcake 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!

Ingredients

Scale

Shortcake

Strawberries

  • 1 pound strawberries, sliced
  • 1 tbsp maple syrup (optional)

Coconut whipped cream***

Instructions

  1. Preheat the oven to 400F.
  2. In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
  3. Mix with a fork until crumbly.
  4. Add the yogurt and continue mixing with your hands until combined. Do not over mix.
  5. Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
  6. Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
  7. Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.
  8. Bake for 15 minutes at 400F. Then turn the oven to broil and bake for an additional 1-2 minutes until golden brown on top. Watch them carefully, they can burn quick.
  9. Remove from the oven and cool.
  10. Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
  11. Whip the coconut cream with a hand mixer until smooth and fluffy.
  12. Slice the shortcakes in half (a bread knife works best!).
  13. Layer with strawberries and coconut whipped cream.
  14. Enjoy!

Notes

* You can use more oat flour, but the shortcake will be a bit dry/crumbly. **You can substitute with cornstarch or arrowroot starch. Or even 2 flax eggs (2 tbsp ground flax + 4 tbsp water). ***Or use coconut yogurt instead (I love the Coyo brand!)

Nutrition

  • Serving Size: 1 serving
  • Calories: 371
  • Sugar: 9g
  • Fat: 21g
  • Saturated Fat: 11g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 9g

Keywords: vegan, gluten free, summer, dessert, baking

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No-Bake Matcha Cheesecake

· Natalie 18 Comments

Luscious no-bake Matcha Cheesecake – your favorite latte transformed into an easy vegan treat with a brownie crust and vanilla swirls on top!

Vegan No-Bake Matcha Cheesecake

Taking the afternoon pick-me-up to a whole new, extra delicious level.

When a latte won’t do and you don’t have time for a nap, a cheesecake worth of matcha should do the trick, yes? Although I suggest starting with just a slice, this baby is RICH.

Did I mention the chocolate crust? Yes, there is a chocolate crust. And it is made of healthy things. And it tastes like squishy brownie.

Did I mention the vanilla swirls? An ode to the matcha latte – my muse for this cake and the center of my everlasting matcha love.

Did I mention it’s no-bake? And date-sweetened? And, don’t let the swirls fool you, really easy to make?

So you’re going to be wanting to grab your springform and get right on this.

Vegan No-Bake Matcha Cheesecake

I try to be smart about food budgeting. I try to shop at Trader Joe’s as much as possible. I try to not drive within 5 miles of Whole Foods for fear that it’s fun healthy brands and yummy hot bar will suck me in and steal all my money.

But there are some things that are worth spending on. And for me one of those things is MATCHA.

Whether it’s the best $5 latte at one of my favorite coffee shops made with homemade almond milk, the very legit whisky thing, and a bit of honey. Or my own matcha powder for homemade lattes and using in recipes. Matcha is one of those things where quality definitely counts.

I’ve tried quite a few brands, but Encha is my favorite. It is the brightest in color and flavor, and I promise that little pouch will last longer than you think. When you can make a matcha latte without any added sweetener and it’s still yummy, you know you’ve got the good stuff.

I usually buy their latte grade matcha – not as pricey as the ceremonial grade, and better flavor than the culinary grade. And if you want to try it, hope on over to  Instagram and enter my GIVEAWAY by Sunday!

P.S. This post isn’t sponsored, just authentically sharing a product I love.

Vegan No-Bake Matcha Cheesecake

The crust. I’ve done oat crusts and almond crusts and cereal crusts, so this time I chose hemp seeds for the crust. It’s nut-free, only 4 ingredients, and pairs really well with the other flavors happening here. But feel free to substitute any of the other crusts linked above. Also, if you’ve never tried chocolate + matcha…OH MAN ♡

The filling. I promise I will calm down with the non-dairy yogurt in everything soon, but for no-bake vegan cheesecake-ing there is nothing better. Sorry, not sorry. It’s tangy and creamy and not some sort of freaky, gum-filled soy cheese product.

But yogurt can’t pull this off alone.

The creamy, oil-free matcha filling is made of:

  • non-dairy yogurt and…
  • raw cashews
  • medjool dates
  • non-dairy milk
  • lemon juice
  • vanilla extract
  • matcha!

Nothing crazy, amiright?

For the swirls on top, scoop out a half cup of the filling before adding the matcha powder and BOOM – two-tone cheesecake but you only have to blend once.

Vegan No-Bake Matcha Cheesecake

This cake does need to freeze overnight and be kept in the freezer. It doesn’t taste like ice cream, the texture is very creamy after thawing for just a few minutes, but without coconut oil it won’t set properly in the fridge.

Happy latte-in-cake-form making to you!

Vegan No-Bake Matcha Cheesecake

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No-Bake Matcha Cheesecake

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling)
  • Total Time: 8 hours 20 minutes
  • Yield: 8 slices 1x
  • Category: cake
  • Method: no bake
  • Cuisine: american
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Description

Luscious no-bake Matcha Cheesecake – your favorite latte transformed into an easy vegan treat with a brownie crust and vanilla swirls on top!

Ingredients

Scale

Crust*

Matcha Filling

Instructions

  1. Combine all the crust ingredients in a blender of food processor.
  2. Blend on low speed until you have sticky chunks that hold together when pressed.
  3. Press into the bottom of a 6-inch springform pan. Set aside.
  4. Blend all the filing ingredients except the matcha on high until very smooth and creamy. This will take some time, especially if you don’t soak the cashews first.
  5. Remove 1/2 cup and set aside.
  6. Add the matcha powder to the blender, and blend again.
  7. Pour the matcha filling on top of the crust.
  8. Dollop on the white filling and swirl with a chopstick or straw.
  9. Freeze overnight (or at least 8 hours).
  10. Remove from the freezer for 5-10 minutes before slicing and eating.
  11. Keep leftovers in the freezer for up to a week.

Notes

*For alternate crust options, you can use this almond crust OR this oat crust OR this cereal crust instead. **Can substitute with other seeds or nuts or oats. ***I do not recommend substituting other sweeteners as the dates add to the creaminess and thickness of the filling as well as sweetening it. This cake is not super sweet, so add more dates if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 398
  • Sugar: 22g
  • Fat: 22g
  • Saturated Fat: 3g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 14g

Keywords: vegan, dairy free, easy, dessert, gluten free, matcha, cake

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No-Bake Matcha Cheesecake

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Chocolate Hazelnut Shake (or Frosty!)

· Natalie 23 Comments

Creamy Chocolate Hazelnut Shake! A lower fruit smoothie-ish treat with hazelnuts, cacao, chia seeds, and dates. Or add ice for a healthy dairy-free frosty!

Chocolate Hazelnut Shake (or Frosty!)

Hi, hello. Popping in with a quick, mid-week dose of chocolate for you.

I shared an impromptu chocolate smoothie on Instagram last week, but it was too good not to remake for myself every day since post on the blog. So here we are.

We could call this a smoothie – it’s made in the blender, it contains fruit. But it’s really not a smoothie. There are no bananas involved (although you could add one). There is no heaping handful of greens shoved into the blender (although you could add them). There is no sneaky frozen cauliflower to make it veggie-thick (although you could add that too).

Luckily this beverage is much easier to drink than it is to categorize. MUCH. Like you may make a double batch to share with a beloved friend, and then find yourself slurping the last sip straw-in-blender style before you even know what happened. Sorry beloved friend.

Chocolate Hazelnut Shake (or Frosty!)Chocolate Hazelnut Shake (or Frosty!)

If you make the non-frosty version, expect an ultra creamy, nutella tasting, almost pudding, definitely need a spoon experience.

If you make the frosty version, then you are smart and you just found your new favorite 2 minute summertime snack. Or dessert.

Chocolate Hazelnut Shake (or Frosty!)

So what’s in this banana-less chocolate beauty?

  • Hazelnuts. Just the whole toasty little nuts, no soaking required if you have a high speed blender. And yes, other nuts or even hemps seeds will work (I think walnuts or cashews would be really yummy too!)
  • Non-dairy milk.
  • Chia seeds.
  • Dates. Or a little bit of maple syrup or honey. Or whatever sweetener you like.
  • Cacao powder (or cocoa).
  • Sea salt!
  • Vanilla. The powder would be extra good, but extract is okay too.
  • (Optional) ice.

It’s not that I don’t love bananas, I just don’t love (or feel awesome eating) lots of bananas. But I do love lots of smoothies, so finding banana-free alternatives is one of my current life’s missions.

If you really love those bananas, omit the dates and swap the ice for frozen banana.

If you are looking for lower sugar smoothies, swap the dates for stevia or whatever sweetener you like – hello low carb smoothie.

Chocolate Hazelnut Shake (or Frosty!)

Shake. Dessert smoothie. Potentially a frosty. Chocolatey thing you need in your life.

This recipe is all of the above.

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Chocolate Hazelnut Shake (or Frosty!)

★★★★★ 5 from 2 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: beverage
  • Method: blended
  • Cuisine: american
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Description

Creamy Chocolate Hazelnut Shake! A lower fruit smoothie-ish treat with hazelnuts, cacao, chia seeds, and dates. Or add ice for a healthy dairy-free frosty!

Ingredients

Scale
  • 1/4 cup (30g) toasted hazelnuts*
  • 1 cup (240g) non-dairy milk
  • 2 tbsp cacao powder (or cocoa powder)
  • 1 tbsp chia seeds
  • 2 pitted (40g) medjool dates**
  • 1 tsp vanilla extract
  • Pinch of salt

Make it a frosty: add 1 cup ice OR a frozen banana OR 1/2-1 cup frozen cauliflower

Instructions

  1. Combine all the ingredients in a blender (if you don’t have a powerful blender, soak the nuts beforehand).
  2. Blend on high speed until smooth and creamy. About 30 seconds.
  3. Add ice if using. Blend again briefly.
  4. Top with coconut whipped cream, chopped hazelnuts, and dark chocolate. Enjoy!

Notes

*You can use other nuts (cashews or walnuts would be yummy!) or hemp seeds for a nut-free option. **Or 1 tbsp sweetener of choice (honey, maple syrup, coconut nectar, etc.) Or use stevia or another sugar-free sweetener instead for a low carb/sugar option.

Nutrition

  • Serving Size: 1 shake
  • Calories: 384
  • Sugar: 14g
  • Fat: 27g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 10g
  • Protein: 10g

Keywords: vegan, chocolate, smoothie, shake, easy, nutella

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