Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cookies, sweet · December 15, 2016

Chunky Oatmeal Gingersnap Cookies

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Crispy edges, chewy oat center, perfect sweet-spice balance–whip up a batch of these Chunky Oatmeal Vegan Gingersnap Cookies for snacking or holiday sharing!

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

And here I go contributing to the out-of-control Christmas cookie population problem I was just talking about. But the edges were so crispy and the center so chewy and the spice-sweet balance so perfect, I couldn’t help it! And next week when I may or may not post yet another cookie recipe I promise I’ll come with another semi-believable excuse.

Okay so maybe I did just get a little too caught up in the cookie-obsessed Christmas spirit. But since these cookies happened it would be rude of me not to share, don’t you agree?

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

There have been ginger things. There have been cookie things. But I just couldn’t let the month go by without putting the two together into one sweet-spiced splendid cookie bite! These Chunky Oatmeal Gingersnap Cookies are like the cute, nubbly cousin to last year’s roll out gingerbread cookies. Nowhere near as Christmas elegant, but perfect for holiday nibbling nonetheless. And somehow using actual oats instead of oat flour makes them feel borderline breakfast appropriate, so that’s a bonus.

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

The difference between gingerbread cookies vs. gingersnaps seems to be a slight and uncertain thing. I always thought a gingersnap was supposed to be thin and very crispy while a gingerbread cookie had more of a soft center and chewy texture. But google “gingersnaps” and you will see the word “chewy” mixed into many of the recipe titles. Chewy and simultaneously snappy?? Those things seem mutually cookie exclusive to me.

In my gingersnap research, there was mention of soft inside with crispy edges. There was mention of a cakey cookies and crispy cookies and chewy cookies and crunchy cookies (and why are there so many C words to describe cookies?) One website even said “either soft & chewy or crisp & crunchy”. Make up your mind cookies!

Another mystery–is it gingersnaps or a gingersnap cookies? Is the word cookie necessary or implied? So many questions…

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

One thing that is not even the least bit controversial about gingersnap cookies is that they need spice and lots of it! Mostly ginger, but some cinnamon and cloves too. For these gingersnap cookies, I used both fresh and ground ginger. So that means these are technically gingergingersnap cookies. But most importantly it means they are deliciously spiced and so very flavorful!

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

I still can’t tell you definitively what the texture of a gingersnap is supposed to be, but I can tell you all about the chunky-meets-chewy texture that is going on in these cookies. Chunky crusty edges, soft center–yep, I’m playing it safe with a little bit of both textural sides.

Based on my Oil-Free Crispy Oatmeal Raisin Cookies, these cookies also get their crispy oatmeal edges from maple syrup instead of oil. Agave would work as well or even date or coconut syrup, but maple syrup tends to crystallize the best and the flavor mixes perfectly with all that spice.

I used quick oats instead of the classic rolled, just for something different. Rolled will work too, just be sure not to use oat flour or they will be chewy, cake-like cookies. When you are spooning the batter onto the cookie sheet it will seem very crumbly and not-dough like, almost like you are making granola. Just be sure to firmly press it into a ball, flatten if you like, and I promise it will bake together into a sturdy scrumptious cookie!

Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

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Chunky Oatmeal Gingersnap Cookies

★★★★★ 4.7 from 3 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
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Description

Crispy edges, chewy oat center, perfect sweet-spice balance–whip up a batch of these vegan gluten-free Chunky Oatmeal Gingersnap Cookies for snacking or holiday sharing!


Ingredients

Scale
  • 1 ½ cup quick or rolled oats
  • ¼ cup oat flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 1 tbsp fresh ginger (grated)
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup maple syrup
  • 2 tbsp molasses

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
  3. Add the vanilla, molasses, and maple syrup. Mix well.
  4. Spoon one tablespoon of batter at a time onto a baking pan lined with parchment paper. Press each firmly into a mound and flatten slightly into a cookie shape. Continue until all the batter is used up, you will likely need two pans.
  5. Bake for 15 mins at 350F.
  6. Let them cool for at least 10 minutes before removing from the pan and eating.
  7. They will keep in an airtight container in the fridge for up to a week.

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Chunky Oatmeal Vegan Gingersnap Cookies {gluten-free & oil-free}

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In: vegan, gluten-free, cookies, sweet · Tagged: christmas, cinnamon, ginger, holiday, oil-free, baking, maple syrup, hclf, starch solution, high carb low fat

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Comments

  1. Leah Moldowan says

    December 15, 2016 at 4:30 pm

    These look like breakfast to meeee <3 They look so hearty and cozy. I'm all for the seasonal cookie spam!

    Reply
    • Natalie says

      December 15, 2016 at 8:20 pm

      Oh good, you see it too 😉 Cookie spam–the best kind!! Thanks lovely <3

      Reply
  2. Casey says

    December 15, 2016 at 4:45 pm

    These look insanely delicious. I think gingersnap cookies can be whatever they want to be! Give them all the freedoms. Your take looks especially delicious, and I do not discriminate against cookies ever! 😀

    Reply
    • Natalie says

      December 15, 2016 at 8:20 pm

      No rules with the gingersnaps–I like it haha!! I’m with you, if it’s a cookie and it’s vegan I’m gonna eat it 😀

      Reply
  3. The Vegan 8 says

    December 15, 2016 at 6:58 pm

    Omg, you are sooo funny girl the way you type with all your super descriptive words, hahaha! I love reading your posts! And these cookies, OMG, they were made for me!! Chewy, crispy, lots of ginger and maple syrup! I’m totally going to make these…love that they are totally on the healthy side too! Oh and there are totally different kinds of gingersnaps…I prefer chewy and soft, versus the super duper hard gingersnaps that feel like they will chip a tooth when you bite into them, LOL! Your version looks perfect combined with that chewy oatmeal thing going on. Another fabulous recipe, my friend!!!

    Reply
    • Natalie says

      December 15, 2016 at 8:19 pm

      I have to admit, thesaurus.com is almost always open on another tab when I write these posts haha!! My sister is a writer, so I blame her for making me wordy 😀 I would almost always choose a chewy soft cookie over a crunchy crispy (possibly tooth cracking!) one, so good to know that chewy texture is gingersnap acceptable too. I remember you posted those soft center + crispy edge coconut butter gingersnaps recently and you are always accurate with the naming so I figured I was safe 🙂 Plus oats just make everything a little on the chewy side in a granola bar-ish kinda way. It’s going to be sad when posting countless ginger things in the same month is no longer normal lol. Thanks lovely <3

      Reply
  4. Aimee | Wallflower Kitchen says

    December 15, 2016 at 9:08 pm

    You’ve combined two of my favourite cookies <3 Seriously craving one right now…

    Reply
    • Natalie says

      December 16, 2016 at 5:31 pm

      Yes, a delicious mashup!! I’m just cookie obsessed right now I can’t even remember which ones are my favorite anymore haha?

      Reply
  5. Demeter | Beaming Baker says

    December 15, 2016 at 9:46 pm

    Yes, it would have been SO rude of you not to share!! I mean, I’m totally cool with the Christmas cookie population “problem.” Could there be more tasty problems like this? Pretty please? 🙂 I love that you combined your two latest & greatest recipe themes into this amazingly textured treat! Did I ever tell you that I like cookies packed with as much goodness as possible? Okay, fine, the word “goodness” is pretty vague… but as my bestie, I’m sure you know exactly what I mean! 🙂 Goodness = unicorn rocket ship awesomeness = FoF everything. Obvs. 😉 Now, can we include this in the xmas care package?? <3 xoxo

    Reply
    • Natalie says

      December 16, 2016 at 5:34 pm

      I am imagining the sign now: North Pole – Population ALL THE COOKIES???????? There are definitely worse problems to have! Goodness is perfectly vague because cookies are so very versatile, but I agree pack it in whatever it is. Like when you do your double and triple chocolate magic–that’s packing in the goodness at it’s finest! Of course, they are already in the box 🙂 xoxo

      Reply
  6. audrey @ unconventional baker says

    December 16, 2016 at 3:59 pm

    Let me add to the mystery — I have a few Aussie friends who call them “ginger stem cookies” ? And lol on the semi-believable excuses — I hear ya. No point in fighting the cookie wave though ? It’ll just sweet you up either way. These sound really wonderful by the way.

    Reply
    • Natalie says

      December 16, 2016 at 5:36 pm

      Oh boy, an entirely new name?! What the heck is ginger “stem” supposed to mean…it’s a root not a stem? I’ll have to look into this…

      Hehe I only make half-hearted excuses for desserts, who can really feel bad about over-cookie-ing☺️

      Reply
  7. Nadia says

    December 17, 2016 at 2:06 pm

    I agree, it would have been so rude not to share these cookies with us, especially seeing how delicious they look! I’m into all kinds of spiced treats at the moment, but nothing beats a good chewy spiced cookie with a glass of milk 😀

    Reply
    • Natalie says

      December 17, 2016 at 4:32 pm

      Haha just trying to be kind of course, and keep with the giving spirit of the holidays 😉 You are into all the adorable Christmas treats of every flavor and kind right now, and I am loving it!!

      Reply
  8. April Sweany says

    December 20, 2016 at 5:29 pm

    Will these work with whole wheat pastry flour if I use rolled oats? If not, could I just grind the rolled oats until they become flour consistency?

    Reply
    • Natalie says

      December 20, 2016 at 5:38 pm

      The whole wheat pastry flour will be fine here instead of oat flour, but yes you can just make your own oat flour in the blender too!

      Reply
  9. Lauren says

    February 1, 2017 at 6:29 am

    These sound truely amazing, I can’t wait to try making them tonight! I was wondering if the molasses was optional? I know it is a sweetener but I don’t like very sweet cookies so was wondering if I could admit it?
    Also I love all your recipes, this is my kind of blog ? X

    Reply
    • Natalie says

      February 1, 2017 at 8:52 pm

      Hi Lauren! You can absolutely leave the molasses out, they will work perfect without and just be a tiny bit less sweet. Happy baking and I hope you love them 🙂

      Reply
  10. Nessa says

    October 25, 2017 at 10:00 am

    Is there a specific molasses to use? Is Blackstrap okay, or will that be too strong?
    Also, it it okay to cut the amount of maple syrup to maybe 1/4 cup or is 1/2 the way to go? (I’m making 13 dozen for a cookie exchange and maple syrup can get pricey!

    Thank you!

    Reply
    • Natalie says

      October 25, 2017 at 10:17 am

      Hi Nessa! Any kind of molasses is fine, I did use blackstrap here because I like the stronger flavor. The maple syrup is what makes them crispy and snappy without oil, so if you want to decrease it I’d recommend subbing half with coconut oil or nut butter instead. Hope that helps!

      Reply
  11. Ashley says

    January 11, 2018 at 8:30 pm

    I just made these tonight and made a few adjustments because I didn’t want to go to the store. I subbed the cloves for nutmeg and the molasses for an equal amount of brown sugar 🙂 they turned out GREAT! I can’t wait to try them with the actual ingredients next time!

    ★★★★★

    Reply
    • Natalie says

      January 12, 2018 at 9:57 am

      Woohoo! I am so happy the subs worked and they turned out delicious Ashaley 🙂 Honestly I don’t think you can go wrong with the warm baking spices, but the molasses flavor really amps it up I think. Thanks for the feedback and cheers to the next batch being even better!

      Reply
  12. Christina says

    March 6, 2018 at 9:52 pm

    Wow Natalie! Amazing job. These cookies are so impressive. I couldn’t believe you can get crunchy and chewy in one cookie and the spices are perfect. I will definitely make again, maybe a little less sweet. Thanks for sharing.

    ★★★★

    Reply
    • Natalie says

      March 6, 2018 at 10:24 pm

      Hi Christina! I’m so happy you liked them🤗 They are quite sweet since maple syrup as the only liquid is what makes them crispy. You could swap some for coconut oil or nut butter though to make them less sweet but still crisp!

      Reply
  13. Keziah Persaud says

    May 25, 2018 at 11:24 pm

    Thank you for your amazing recipes. You are truly a genius and the best baker. I have a question. Do you still use the oat flour if you use the quick oats? Last time, I used rolled oats and oat flour that was made from the rolled oats. The texture was a bit off. I will greatly appreciate your feedback. Thanks.

    Reply
    • Natalie says

      May 26, 2018 at 9:47 am

      Yep you will still need the oat flour even with quick oats in order for them to hold together. I actually have a more recent oatmeal cookie that has the most AMAZING texture if you wanted to try that one instead and swap the chocolate chunks for the ginger and spices: https://www.feastingonfruit.com/chocolate-chunk-oatmeal-cookies/ Just a thought!

      Reply
  14. Linda says

    December 19, 2018 at 12:23 pm

    These are awesome. So crunchy I might use it as granola! Thanks for a great recipe!

    Reply
    • Natalie says

      December 20, 2018 at 3:18 am

      Oooh love that idea, they definitely have a granola-ish vibe to them. Enjoy and happy holidays Linda 🙂

      Reply
  15. Kate O says

    June 18, 2019 at 12:22 pm

    I’m definitely late to the party, but I always thought “snap” referred to the flavor, not necessarily the texture? Who knows…either way, I love your recipes!

    Reply
    • Natalie says

      June 18, 2019 at 12:31 pm

      Omg. You are blowing my mind. Now I’m not sure either😳 Haha gotta google this, but either way one of my favorite cookie flavors😋😋

      Reply
  16. Anne says

    October 13, 2021 at 8:34 am

    Made these today, got 20 small cookies. Halved the maple syrup and added 2 tbs almond butter. They were fantastic! Thanks so much for a great recipe!

    ★★★★★

    Reply
    • Natalie says

      October 13, 2021 at 9:46 am

      Your variations sound delish, so happy you loved them Anne!

      Reply
  17. Marianne says

    December 7, 2021 at 4:03 pm

    Can I use all purpose flour instead of oat flour.? I’m confused because the paragraph describing the ingredients you used, just above above the recipe reads “ just be sure not to use oat flour or they will be chewy, cake-like cookies”… 🤷‍♀️

    Reply
    • Natalie says

      December 7, 2021 at 4:05 pm

      Sorry for the confusion! What I meant was don’t use all oat flour, you need the rolled oats too. But yes, all purpose will be fine for the 1/4 cup flour part!

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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