Free recipes to your inbox!

X

Feasting on Fruit

Blog

Chocolate Covered Oatmeal Bars

· Natalie 33 Comments

Chocolate Covered Oatmeal Bars! Chewy salty-sweet oat bars topped with a fudgy layer of fruity chocolate. A favorite easy healthy snack recipe!

Chocolate Covered Oatmeal Bars

You know those moments when you want a snack that screams SNACK? Something wholesome and a little sweet that isn’t fancy and only requires hands to eat. Something on the decadent side of breakfast and the healthy side of dessert. Just perfectly situation in that middle snack zone where we all find ourselves around 3pm.

These are all of that. These are Chocolate Covered Oatmeal Bars. These are what you’re going to be needing to whip up this weekend.

Chocolate Covered Oatmeal Bars
Processed with VSCO with a6 preset

I know I’ve been a little NOT all out on the oat recipes lately, but this one is making up for the past few months in big and delicious ways. We’ve got oats and oat flour and chewy oat texture and an almost-like-baked-oatmeal vibe. Which is why they can pass for breakfast.

But we’ve also got a swirly chocolate coating on top and a superfluous sprinkling of chocolate chips. Which is why they can pass for dessert.

I’m almost certain this chocolate coating is not made how you think. It’s not made of melted chocolate or chocolate hazelnut spread. It is low fat and made of fruit and naturally sweet. It is bananas blended with cacao powder – that’s it. Crazy right?

It bakes and sets into this fudgy amazing layer that compliments the oat-y underneath part perfectly. And if you happen to interpret the nut or seed butter  part as USE PEANUT BUTTER, you are in for the delicious trifecta of flavors that is peanut butter + banana + chocolate.

Chocolate Covered Oatmeal Bars

Since I jumped straight to the chocolate on top, let’s back up and talk about the oat base. It’s made of:

  • rolled oats
  • oat flour
  • applesauce
  • almond butter (or whatever nut/seed butter you want!)
  • flax eggs
  • coconut sugar
  • vanilla, baking soda, and salt

This is just a super straightforward throw-everything-in-a-bowl-and-mix situation. Not fancy, remember.

Once the oat base is made, dollop the chocolate on top.

Chocolate Covered Oatmeal Bars

And swirl. And chip-sprinkle.

Chocolate Covered Oatmeal Bars

And bake.

Hello beautiful bars (that we should let cool before slicing…but we might not).

Chocolate Covered Oatmeal Bars

So. Damn. Snack-able.

Chocolate Covered Oatmeal Bars

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Oatmeal Bars

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Category: snack
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Chocolate Covered Oatmeal Bars! Chewy salty-sweet oat bars topped with a fudgy layer of fruity chocolate. A favorite easy healthy snack recipe!

Ingredients

Scale
  • 2 cup (200g) rolled oats
  • 1 cup (120g) oat flour
  • 3/4 cup (110g) coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 tbsp ground flax + 6 tbsp water
  • 1 cup (240g) nut or seed butter (I used almond butter)
  • 1 cup (240g) unsweetened applesauce
  • 1 tsp vanilla extract

Chocolate Topping

  • 2 ripe bananas (or frozen and defrosted)
  • 1/4 cup (20g) cacao powder

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the flax and water to make the flax egg. Set aside to gel.
  3. In a large mixing bowl, stir together the oats, oat flour, coconut sugar, salt, and baking soda.
  4. Add the applesauce, almond butter, flax eggs, and vanilla.
  5. Mix to combine.
  6. Spread into an 8×8″ square baking pan that has bee sprayed with nonstick spray or coconut oil.
  7. Blend the banana and cocoa powder.
  8. Spoon on top of the oatmeal bars and spread/swirl to cover. Sprinkle with chocolate chips if desired.
  9. Bake for 25-30 minutes at 350F.
  10. Remove from the oven and cool completely before slicing (or they will be too crumbly).
  11. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.

Nutrition

  • Serving Size: 1 bar
  • Calories: 226
  • Sugar: 13g
  • Fat: 10g
  • Saturated Fat: 1g
  • Fiber: 4g
  • Protein: 6g

Keywords: vegan, gluten-free, oatmeal, breakfast, snack, chocolate, easy

CLICK BELOW TO PIN

Chocolate Covered Oatmeal Bars

SaveSave

SaveSave

SaveSave

Superfood Ice Cream Bars

· Natalie 26 Comments

Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!

Superfood Ice Cream Bars (vegan + paleo)

Remember that one time last year when unicorn drinks were the craze? And then pretty soon everyone was making rainbow swirled “unicorn” everything? And it was magical. But also weird and excessive. But magical.

This is a swirly sweet throwback to summer 2017. Because the unicorn trend may be vintage by now in Instagram years, but eating colorful swirls of ice cream will never not be fun.

Superfood Ice Cream Bars (vegan + paleo)Superfood Ice Cream Bars (vegan + paleo)

With how not-boring these look, they are actually very easy to make. That’s partly thanks to my favorite no-bake brownie crust and 3 ingredient ice cream filling. And that’s also partly thanks to Thrive Market. Every single ingredient (besides the fresh blueberries) you need for this recipe comes from Thrive Market. So basically that means you can never leave your home and still make swirly Superfood Ice Cream Bars.

Lazy ice cream lovers – rejoice! And I mean that in the most loving, I-am-one-of-your-kind way, of course.

Also, I do still recommend leaving your home for basic social/mental health purposes. Maybe take the bars with you. I haven’t yet met someone who isn’t made happier by being handed a multicolored square of ice cream.

Superfood Ice Cream Bars (vegan + paleo)

But back to how much I love Thrive Market…

I loved Thrive Market looooooong before they came to me and said: We love you too, let’s do delicious things together! (Not an exact quote, but you get the idea.)

I’ve been ordering from them at least monthly for a while now, because any company who can beat even Trader Joe’s on healthy food/ingredient prices is a company I need in my life. Plus, all of their products are 25-50% off retail price and shipped right to your door. Almond flour, maple syrup, nut butters, Enjoy Life chocolate chips, coconut milk, collagen peptides, Cocokind skin care, dog food – those are just a few of my Thrive Market regular purchases.

And when you pay for a membership (which costs less than I spend on groceries in like…half of a week), they donate a membership to a low-income family, teacher, veteran, or student. Saving me money, spreading the organic food love, inspiring superfood ice cream bars – SO MUCH YES.

If you like the sound of all that, you can start with a free trial and get 25% off your first order HERE (affiliate link).

Superfood Ice Cream Bars (vegan + paleo)

The crust. It is no bake things like this that is where coconut flour really shines. Based on these cookie dough ice cream sandwiches, the crust is made with date paste for moisture and sweetness mixed with cacao powder and coconut flour for that “baked” brownie-like texture. Oh, and a little salt.

The filling. Creamy and simple, made from cashews, maple syrup, and non-dairy milk. The texture is like ice-cream-meets-cheesecake, a.k.a. hella creamy dreamy And please don’t try to make it lower in fat or you will regret it when you are eating superfood colored ice.

The colors. Half the rainbow is deliciously accounted for in these yummy bars, but all the color comes from natural superfood sources. Spirulina for the green. Turmeric for the yellow. And blueberries pureed for the purple (cheaper and easier to find than blueberry powder).

Superfood Ice Cream Bars (vegan + paleo)

Enchanted vibes. Good ingredients. Spoon-free form.

What more could you ice cream ask for?

Superfood Ice Cream Bars (vegan + paleo)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Superfood Ice Cream Bars

★★★★ 4 from 3 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 20 minutes
  • Yield: 8 bars 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american
Print Recipe

Description

Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!

Ingredients

Scale

Crust

  • 1 cup (~180g) pitted medjool dates
  • 2/3 cup water
  • 1/2 cup (60g) coconut flour
  • 1/4 cup (20g) cacao powder
  • 1/2 tsp salt

Ice Cream

  • 2 cups (240g) raw cashews
  • 1 cup (240g) coconut milk*
  • 1/4 cup (80g) maple syrup
  • 1/2–1 tsp spirulina
  • 1/2–1 tsp turmeric
  • 1/2 cup blueberries, pureed

Optional: 1/2 cup chocolate chips (90g) for melting and drizzling on top

Instructions

  1. Cover the cashews with warm water and soak for at least 30 minutes (if you don’t have a high speed blender, you will need to soak them for at least a few hours).
  2. Blend the dates and water.
  3. In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
  4. Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few tablespoons of water.
  5. Press into the bottom of a pan/dish lined with parchment paper or plastic wrap (I used a 9×6″ tupperware). Set aside.
  6. Blend the (soaked and drained) cashews, milk, and maple syrup until very smooth and creamy.
  7. Divide into 3 bowls. Mix the spirulina into one, turmeric into another, and blueberry puree into the last. Add more/less to reach desired color.
  8. Spoon/dollop the colors on top of the crust and swirl with the back of a spoon or a straw.
  9. Freeze overnight.
  10. Once frozen, cut into bars and top with melted chocolate if desired.
  11. Enjoy! Keep leftovers in the freezer.

Notes

*I used light canned coconut milk, but other kinds of non-dairy milk are fine too. Or use full fat coconut milk to make them extra creamy.

Nutrition

  • Serving Size: 1 bar
  • Calories: 304
  • Sugar: 25g
  • Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 8g

Keywords: dessert, vegan, paleo, ice cream, chocolate, dairy free

CLICK BELOW TO PIN

Superfood Ice Cream Bars (vegan + paleo)

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

Gluten-Free Vegan Cherry Pie

· Natalie 68 Comments

Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!

Gluten-Free Vegan Cherry Pie

Please tell me you are spending unjustifiable (but honestly, WORTH IT) amounts on fresh cherries every time you go to the grocery store too. Because they are just too yummy and won’t be around long. And the dark sweet ones are so so good, but the Rainier are kinda your favorite too. And you keep planning to bake/make something with them, but despite your Pinterest-inspired plans you end up just eating them all one by one.

Yeah…this is a good time of year.

Gluten-Free Vegan Cherry PieGluten-Free Vegan Cherry PieGluten-Free Vegan Cherry Pie

So good news. You do not have to put your fresh cherry munching on pause for even a second to make this pie. Munch on! We are using the frozen ones here, because easy and cheap and not having to pit six cups of cherries sounds like my kinda pie.

The whole “LAZY summer days” thing applies to summer recipes too, right?

Admittedly there are quite a few steps involved here. But your crust-pressing and cherry-chopping and streusel-crumbling efforts will be worth it when you’re slicing into that perfect pie.

Gluten-Free Vegan Cherry Pie

There are 3 main components: press-in crust, cherry filling, oat crumble.

The crust. I need you to trust me when I say that this is one of those times when coconut oil is pretty much a must. Usually I try to keep it oil free around here, but when it comes to pie crusts, especially oat flour ones, they are gross and chewy without. There is a nut butter option included, but it’s not quite as perfectly tender. And I tried an almond flour crust too, but it didn’t hold up well to all that cherry juicy-ness.

In addition to the oat flour and coconut oil, the crust is lightly sweetened with maple syrup and generously salted to contrast the juicy sweet filling.

The filling. A.k.a. heaps of cherries jazzed up with vanilla and baked until soft and so juicy. You barely need to sweeten it, they are so naturally sweet already. But you do need some sort of starch or you will be sipping your pie out of the pan. I used arrowroot starch, it works really well for these sorts of thickening jobs, but cornstarch or tapioca starch will work too.

I highly recommend slicing the cherries in half too, that makes the pie slicing much easier later.

The crumble. If you also find weaving dough into a lattice intimidating, this is for you. Sure, you could make double the amount of crust, roll, slice into strips, and weave away. Or you could make a sweet oat streusel and crumble that goodness all over your pie until just little bits of cherry peak through. It’s up to you (MAKE THE CRUMBLE).

Gluten-Free Vegan Cherry Pie

And don’t you dare eat a slice without something creamy on top.

Yogurt – I guess, if it’s before 11am.

Whipped cream – eh okay, but there’s room for improvement.

Ice cream – yesssssss! I approve of your life choices.

Gluten-Free Vegan Cherry Pie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cherry Pie

★★★★★ 4.9 from 12 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!

Ingredients

Scale

Crust

  • 1 1/2 cup (180g) oat flour
  • 1/3 cup (65g) coconut oil*
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp salt

Filling

  • 6 cups (840g) frozen cherries
  • 1/4 cup (80g) maple syrup
  • 1/3 cup (40g) arrowroot starch**
  • 1 tbsp vanilla extract

Crumble

  • 1 cup (85g) quick oats (or rolled oats pulsed in the blender)
  • 1/4 cup (30g) oat flour
  • 1/4 cup (50g) coconut oil***
  • 2 tbsp (40g) maple syrup
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400F.
  2. For the crust, combine all the ingredients in a bowl and mix to form a sticky ball of dough. Add a little bit of water if necessary.
  3. Press evenly into a pie pan, and crimp the edges if desired. Set aside.
  4. For the filling, slice the still frozen cherries in half.
  5. Combine all the ingredients in a large mixing bowl and stir to evenly coat.
  6. Pour into the pie crust.
  7. For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
  8. Sprinkle over the top of the pie.
  9. Bake for 20 minutes at 400F. Reduce the heat to 350F and bake for another 30-35 minutes until golden brown on top and no longer jiggly in the center.
  10. Remove from the oven. Cool for at least 2-3 hours before slicing otherwise it won’t set properly. Or chill and serve cold, it’s delicious both ways!

Notes

*For an oil free crust, use 1/2 cup nut/seed butter instead and add water as necessary to get a sticky dough consistency. It will be more chewy, not as tender.

**Can substitute with tapioca or corn starch.

***Or use 1/3-1/2 cup nut/seed butter to make it oil free.

Nutrition

  • Serving Size: 1 slice
  • Calories: 477
  • Sugar: 25g
  • Fat: 19g
  • Saturated Fat: 13g
  • Carbohydrates: 62g
  • Fiber: 5g
  • Protein: 7g

Keywords: summer, vegan, healthy, gluten-free, baking, easy, cherry, berry

CLICK BELOW TO PIN

Gluten-Free-Vegan-Cherry-Pie

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

Grain-Free Chocolate Granola

· Natalie 20 Comments

Crunchy grain-free chocolate granola made with nuts, seeds, molasses, and coconut oil (or nut butter). Easy vegan, gluten-free, and paleo snacking!

Grain-Free Chocolate Granola (vegan + paleo)

There are friends. And then there are friends who make you chocolate granola.

That second group – keep them close and never let them go.

I was visiting my friend Sonya a couple of weeks ago. She said snack, I of course said YES, and next thing I know this girl is whipping up some sort of chocolatey skillet granola situation. Nothing was measured, there was no shortage of chocolate, and the batch was more than half gone between the two of us. Well after we took photos and debated how best to not make your hand look deformed on camera.

I was craving more for days after, so I had to come up with my own version. Her recipe is really simple and oaty (and comes with a fun make-ya-want-to-dance video!). My take is grain-free with a few more ingredients, but still really easy to make on the stovetop or in the oven.

Grain-Free Chocolate Granola (vegan + paleo)

My favorite part? It’s sweetened only with molasses.

I know that might sound weird, and if you don’t like the flavor of molasses you can use other sweeteners too, but personally I love the richness of molasses with chocolate. And you don’t need very much of it either.

Combined with the molasses, you need either coconut oil or a nut/seed butter. The almond butter batch yielded bigger clusters than the coconut oil batch, but needed to bake just a little bit longer.

Grain-Free Chocolate Granola (vegan + paleo)

In place of oats, we’re using:

  • walnuts
  • pumpkin seeds
  • hemp seeds
  • flax seeds
  • chia seeds
  • coconut flakes

You could use hazelnuts instead of walnuts. Or sunflower seeds instead of pumpkin. Or more flax seeds and less hemp. Mix it up and make it your own, as long as you have the same total volume the details don’t matter too much.

And then cocoa powder, vanilla, cinnamon, and salt for flavor. When it comes to granola things, that big pinch of SALT is key.

Grain-Free Chocolate Granola (vegan + paleo)

Oven or stovetop – this recipe works either way. Oven is more hands off, but sometimes in the summer I just don’t want to turn that thing on. Both take about the same amount of time and a little bit of watching/stirring either way so it doesn’t burn (especially keep an eye on those coconut flakes!)

Yummy on top of bowls.

Grain-Free Chocolate Granola (vegan + paleo)

Yummy doused in milk.

Grain-Free Chocolate Granola (vegan + paleo)

Yummy by the handful straight from the jar/bag/pan.

Grain-Free Chocolate Granola (vegan + paleo)

Happy oat-less granola making to you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grain-Free Chocolate Granola

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: snack
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Crunchy grain-free chocolate granola made with nuts, seeds, molasses, and coconut oil (or nut butter). Easy vegan, gluten-free, and paleo snacking!

Ingredients

Scale

Instructions

  1. Combine the nuts, seeds, and coconut in a large bowl.
  2. Add the salt, cinnamon, vanilla, and cacao powder. Stir to evenly coat.
  3. Add the molasses and coconut oil or nut/seed butter. Mix until evenly coated and clumpy (hands work best, especially if using the nut/seed butter)
  4. Spread out on a baking sheet lined with parchment paper. Bake for 10 minutes at 325F. Stir, then bake for an addition 5-8 minutes watching the edges carefully to avoid burning. For big clusters, cool completely before removing from the pan.
  5. Or cook in a non-stick pan over medium heat for 10-15 minutes stirring frequently. It should look dry when it’s done. Cool in the pan or spread out on a plate/pan to allow clusters to form.
  6. Enjoy by the handful, with milk, on top of yogurt/smoothies/ice cream, etc.
  7. Store in an airtight container in the fridge for 1-2 weeks. I like it best chilled!

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 275
  • Sugar: 9g
  • Fat: 21g
  • Saturated Fat: 9g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 7g

Keywords: gluten-free, paleo, snack, vegan, chocolate, easy

CLICK BELOW TO PIN

Grain-Free Chocolate Granola (vegan + paleo)

Crispy Chocolate Chip Cookies

· Natalie 137 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)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Chocolate Chip Cookies

★★★★★ 5 from 21 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
Print Recipe

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

CLICK BELOW TO PIN

Crispy Chocolate Chip Cookies (Vegan + Paleo)

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave