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
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, cookies, oil-free, sweet · May 7, 2019

Easy Vegan Peanut Butter Cookies

Jump to Recipe·Print Recipe

Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl!

Easy Vegan Peanut Butter Cookies

Is there a better combination than EASY and HEALTHY and COOKIE?

Yes there is. Because that sentence is missing the words PEANUT BUTTER – a very important, very delicious detail.

Easy Vegan Peanut Butter Cookies

I went through three and half jars of peanut butter and five test batches to get these cookies just right. And friends, it was all so very worth it. They are buttery and rich, sweet but not too sweet, soft with those golden edges every cookie deserves, generously salted with a little pinch of cinnamon (try it), and nothing short of peanut butter heaven.

Easy Vegan Peanut Butter Cookies

I tried a few different types of flour and sweetener, but here is the combination of ingredients I landed on:

  • Peanut butter. Obviously. I used a creamy unsalted kind, made with just roasted peanuts.
  • Oat flour. But not too much, don’t ruin the butteriness. If you want to make them grain-free, tapioca flour (same as starch) works too.
  • Coconut sugar. I tried maple syrup too, but coconut sugar yielded a much more rich and moist cookie.
  • Vanilla extract.
  • Baking powder. We want em soft and fluffy.
  • Cinnamon. It’s optional, but I really love the flavor combined with PB.
  • Salt. I like them pretty salty, but use a little less if your peanut butter is already salted.
Easy Vegan Peanut Butter Cookies

You guys voted for soft and chewy, so I hope these Easy Vegan Peanut Butter Cookies are everything you were dreaming of!

WATCH HOW TO
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

Easy Vegan Peanut Butter Cookies

★★★★ 3.5 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl! 


Ingredients

Scale
  • 1 cup (250g) peanut butter
  • 1/2 cup (70g) coconut sugar
  • 1/2 cup (60g) oat flour*
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp salt (1/4 tsp if your peanut butter is salted)

Instructions

  1. Preheat the oven to 350ºF.
  2. Combine all the ingredients in a bowl and mix.
  3. Roll the dough into 12 balls, arrange on a lined baking sheet, press flat with a fork.
  4. Bake for 15 minutes at 350ºF or until golden brown on the edges.
  5. Remove from the oven and allow to cool for at least 15 minutes before removing from the pan (they will be very delicate when hot).
  6. Enjoy! Keep leftovers in the fridge or freeze for longer storage.

Notes

*For a grain-free option, you can use tapioca flour/starch instead.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 10g
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 5g

Keywords: healthy, gluten-free, dairy free, dessert, baking, snack

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Easy Vegan Peanut Butter Cookies
Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, cookies, oil-free, sweet · Tagged: dessert, snack, baking, oat flour, healthy, dairy-free, egg-free, soft, chewy

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dessert-Inspired Overnight Oatmeal (3 Ways!)
Copycat Kudos Granola Bars
SunButter & Jelly Cupcakes

Comments

  1. Jalla says

    May 7, 2019 at 4:07 pm

    Oat is not gluten-free it does contain gluten protein !

    ★★

    Reply
    • Natalie says

      May 7, 2019 at 4:32 pm

      As I understand it, the gluten in oats is just from cross contamination. But you can buy certified gluten-free oats😊

      Reply
      • Maggie says

        May 7, 2019 at 7:54 pm

        Yep! Lots of gluten free options for oats these days. I happily use the certified GF oats from Bob’s Red Mill and grind them at home. They use a dedicated GF facility and test in a lab to ensure their GF status.

        Reply
  2. Maggie says

    May 7, 2019 at 7:50 pm

    Oh these look FABULOUS! Thank you! Can’t wait to try them!

    Reply
    • Natalie says

      May 7, 2019 at 10:17 pm

      YAY!! Hope you love them, let me know what you think Maggie🤗

      Reply
      • Sruthi says

        April 2, 2020 at 2:31 pm

        Can we use almond butter instead of peanut butter ?

        Reply
        • Natalie says

          April 2, 2020 at 2:40 pm

          Sure, that will be delicious too!

          Reply
          • Sruthi says

            April 2, 2020 at 2:41 pm

            Planning to use almond butter made from scratch at home.do you think will it works properly with the consistency ?

          • Natalie says

            April 2, 2020 at 2:43 pm

            Hmm it’s usually quite a bit thicker when homemade, so I’d do 3/4 cup homemade almond butter mixed with 1/4 cup coconut oil to recreate the storebought nut butter texture!

        • Maree says

          July 3, 2021 at 1:14 am

          I usually make your monster cookies they are the best! However I ran out of ingredients for monster cookies so I thought I would give this recipe a try, unfortunately they are not even close to being as good as monster cookies so off to buy more ingredients..

          ★★

          Reply
          • Natalie says

            July 3, 2021 at 10:47 am

            Sorry they didn’t work out for you Maree😕

  3. Vincenzo says

    May 8, 2019 at 8:04 am

    ok, so I’ve been the ONLY one who voted for thin and crispy!!!! Any sub in flour to get the crispy texture I love?

    ★★★★★

    Reply
    • Natalie says

      May 8, 2019 at 10:41 am

      Haha try this recipe instead perhaps: https://www.feastingonfruit.com/crispy-chocolate-chip-cookies/

      Reply
      • Vincenzo says

        May 9, 2019 at 5:03 am

        thank you! 🙂

        Reply
  4. Kristi at Tasty, Easy, Healthy says

    May 8, 2019 at 5:44 pm

    These look delicious! Thanks for sharing!

    Reply
    • Natalie says

      May 8, 2019 at 5:54 pm

      Thanks for checking them out, Kristi!

      Reply
  5. Fay says

    May 9, 2019 at 1:27 am

    In Australia our Gluten indicators are much higher and therefor no oats are considered GF. However, an alternative is quinoa flakes (ground into flour) or rice flour. I use both of these to replace oats.

    Reply
    • Natalie says

      May 9, 2019 at 12:12 pm

      Good to know! Yes I imagine quinoa would work well here too 🙂

      Reply
  6. Melissa says

    May 9, 2019 at 11:48 am

    Hi Natalie,
    Does the peanut butter you use have added oil? I used freshly ground peanut butter (no added oil or salt) and the dough was very crumbly.

    Reply
    • Natalie says

      May 9, 2019 at 12:12 pm

      No it does not, just roasted peanuts, but it’s from a jar not freshly ground (which I think gives the oils some time to come out…idk really) so it’s quite runny as you can see in the video. The freshly ground stuff would be too thick here, but you could try thinning it out with coconut oil or adding less flour!

      Reply
  7. Brittany says

    May 9, 2019 at 2:24 pm

    Natalie these were amazing!! This was the first of your recipes that I’ve made and I can’t wait to try more! Thank you!

    ★★★★★

    Reply
    • Natalie says

      May 10, 2019 at 10:37 am

      YAY!! I am so so happy you liked them Brittany, can’t wait to hear what you try next😊

      Reply
  8. Erica says

    May 11, 2019 at 7:08 am

    My husband just found a monk fruit sweetener for me that is advertised as a “classic white sugar replacement.” Do you think that would work as a substitute for coconut sugar? Love love love your recipes!

    Reply
    • Natalie says

      May 11, 2019 at 12:48 pm

      I think I know the stuff you’re talking about, and yes it’s great for flavor and should work well here! It doesn’t have quite the same moisture content as coconut sugar, so they may be a little more dry. These cookies are really buttery to begin with so shouldn’t be an issue here, but just for future knowledge when using the monk fruit😊

      Reply
  9. Danielle says

    June 26, 2019 at 7:46 pm

    Ah! The taste was there, but the shape/texture/glue wasn’t there! They were cooked just as you said to do, but I did forget to flatten them out. Also, I added 1/4 extra oat flour because the dough itself was so wet, it didn’t stay in a “ball” form whatsoever on the pan. So after baking, and adding extra time to stay in a solid shape/cook they fall apart to be crumbles when bit into. What gives? So sad. The taste is delicious though!

    Reply
  10. Marvella says

    August 28, 2020 at 7:46 am

    How long can i store them in the fridge and on the counter?

    Reply
    • Natalie says

      August 28, 2020 at 8:39 am

      Fridge will last longer and is what I always recommend. But on the counter 3-4 days, in the fridge easily a week, and they actually freeze quite well too!

      Reply
  11. Sinead says

    March 18, 2021 at 10:01 am

    These are amazing. Then I made them a second time and added a tablespoon of molasses and it was extra-amazing. But… they’re not chewy (with or without molasses) – more like pb shortbread or something. A bit crumbly, but in a good way.

    Reply
    • Natalie says

      March 18, 2021 at 11:05 am

      Oooh i love the molasses addition idea, i will have to try that myself next batch! So happy you enjoyed them, thanks for the feedback Sinead 🙂

      Reply

Trackbacks

  1. 15 Healthy Peanut Butter Snacks You've Got To Try! says:
    February 23, 2021 at 11:50 pm

    […] Easy Vegan Peanut Butter Cookies by Feasting on Fruit  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Medjool Date Chocolate Hazelnut Cream Cups

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

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/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2022 Feasting on Fruit · Theme by 17th Avenue