• 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 1, 2017

Homemade Golden Oreos

Jump to Recipe·Print Recipe

Golden Oreos from scratch with healthier real food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!

Golden Oreos {vegan, gluten-free, oil-free}

This is a recipe is long overdue. I posted the original easy vegan oreo recipe over a year ago, and I really have no excuse for why it has taken me so long to make it’s cacao-free counterpart.

Golden Oreos {vegan, gluten-free, oil-free}

But I’ve learned a lot about life cookies since that post…

1) As the number of ingredients decreases the willingness to bake increases at a rate of approximately cookie raised to the cream filling-th power.

2) If a cookie isn’t made with oat flour…well it should be. Or at least come with an oat-y option.

3) If a cookie is made with oat flour, it needs some sort of fat source in the dough to be both rollable and not as dry as a saltine cracker in the desert on a hot day after baking.

4) Rolling and cookie cutting leads to much more neat and refined edges than the plop-and-squish method.

5) If you sub cocoa for cacao powder in a 3 ingredient recipe involving a lot of cacao powder you may end up with a bitter cookie. But that one doesn’t really apply here considering the golden part of this version.

6) Coconut butter makes for a much less messy filling than coconut cream and actually hardens into a very Oreo-mimicking texure when chilled.

7) Oreos are already vegan. Oreos are vegan. Did you know Oreos are vegan? Oreos. Are. Vegan. If I had a quarter for every time…then my bag would be real heavy since I only use cash like three times a year.

8) I had way more to say about cookie lessons than I realized…huh.

Golden Oreos {vegan, gluten-free, oil-free}

I originally intended to make these little golden cookie guys similar to the original recipe just minus the chocolate. But unless I was going to change the name from Golden Oreos to Pale & Pasty Oreos and force us both to suffer through the chewy cookie weirdenss that was trial one of this recipe, some tweaking needed to happen. Who would’ve thought cacao powder (or lack thereof) would affect the texture so much?

And when I say “tweaking” what I mean is I overhauled the entire recipe and the only ingredient they have in common at this point is maple syrup. It was for the best.

And when I say “best” what I mean is they are golden, sweet, crispy-edged, soft-centered cookie perfection just waiting to be smushed around a cream filling and cookie monster munched away into the sunset!

Golden Oreos {vegan, gluten-free, oil-free}

When the brown rice flour version flopped, I stared at the bottom shelf of my pantry debating the flour options. Almond flour appealed to me since I know it does golden very well. And tigernut makes a mean shortbread cookie, so it crossed my mind too. Coconut flour would be a sure-fire fail. And where the heck did that gluten-free muffin mix come from?

But since I get lots of questions asking how to sub oat flour into the original Oreo recipe, it is the clear flour favorite. I had my doubts about oat’s ability to pull off this cutout cookie job (see #3 on the list above), but I’m willing to try any most some things once.

My plan for combatting the oat-y dryness was coconut butter. And it worked marvelously. And the cookie dough rolled and cut and even rolled again from the scraps. And they baked into lovely golden Oreo halves. Turns out the cookies just wanted a little bit of that filling richness infused into them too. Can’t blame ’em.

Golden Oreos {vegan, gluten-free, oil-free}

Simple scrumptious 4-ingredient golden cookie–DONE.

The filling just follows right along with the coconut-butter-is-magical theme. Because melted and mixed with a little non-dairy milk and optional sweeter, it makes for a very Oreo-ish cream filling.

As we all know by now, store-bought Oreos are already vegan. But they are not gluten free (which is a bit surprising since everyone seems to be jumping on that right now…Nabisco?) Or made with real food ingredients. Or customizable with about a kazillion potential filling options…
-(My favorite little fruity hack) a banana slice.
–Chocolate ganache for a decadent dessert-eo.
-Fruit jam or jelly in whatever flavor makes you happy.
–Date paste. Because it can do all the things.
–Chocolate protein powder frosting. Or vanilla protein frosting even as long as you have a really non-yucky brand of protein powder.
–Nicecream. Because it can do all the things too, only colder. Nicecream + date paste = power couple.
-Anything else that sounds yummy sandwiched between two cookies!

Golden Oreos {vegan, gluten-free, oil-free}

I am still undecided, but I just might prefer these to the original chocolate version. Which is saying a lot because you know how I feel about chocolate. But there is something about vanilla and coconut and crispy brown edges that I just can’t resist.

Happy coconut cream squished in a cookie-sandwich snacking!

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

Homemade Golden Oreos

★★★★★ 4.8 from 6 reviews
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 sandwiches 1x
Print Recipe
Pin Recipe

Description

Golden Oreos from scratch with healthier real-food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!


Ingredients

Scale
  • 1 1/2 cup oat flour
  • 3 tbsp coconut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Cream Filling

  • 1/4 cup coconut butter ((softened))
  • 2–3 tbsp non-dairy milk
  • 1 tbsp maple syrup ((optional))

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the cookie ingredients in a mixing bowl. Mix to form a sticky but roll-able dough.
  3. Roll out between 2 pieces of wax paper to about 1/4 inch thickness.
  4. Cut out with a round cookie cutter (or any shape you like). Carefully transfer to a baking sheet lined with parchment paper.
  5. Bake for 8-10 minutes at 350F. Cool completely before filling.
  6. For the filling, combine the softened coconut butter and maple syrup (if using). Add the non-dairy milk 1 tbsp at a time. It will initially seize up and become clumpy, but keep stirring and adding milk until it is a thick creamy consistency.
  7. Dollop onto half of the cookies. Top with the other half to form sandwiches. Refrigerate until the filling is firm. 
  8. Enjoy! Keep in the fridge.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

Golden Oreos {vegan, gluten-free, oil-free}

SaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, cookies, oil-free, sweet · Tagged: coconut, cookie, oat flour, maple syrup, cut out, butter, sugar, copy cat

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

Raspberry White Chocolate Cookie Bars
Dairy-Free Frozen Yogurt Bites
Vegan Pumpkin Waffles (Grain-Free)

Comments

  1. Leah M | love me, feed me says

    May 1, 2017 at 9:15 am

    These photos are so bright, airy, and beautiful!! And these cookies?! Swooooooon.
    As a kid I used to get upset when my mom would pick up golden oreos over the chocolate-y ones, but times have changed and I would be happy to have a batch or two of these lil golden gems in front of me! And I appreciate all of your cookie wisdom <3

    Reply
    • Natalie says

      May 1, 2017 at 9:38 am

      Well if you were expecting chocolate and suddenly found yourself with vanilla cookiewiches I can absolutely understand the disappointment, but actually I think I prefer the golden to the original. Really it’s the vanilla vs chocolate ice cream debate all over again through…too hard to choose and I love them both for different reasons☺️ And thank you my dear, sooooo want to update the photos on the original post now too?

      Reply
  2. Demeter | Beaming Baker says

    May 1, 2017 at 10:15 am

    THESE. Cookies. Oh my. Just… These. COOKIES!! I don’t know which I’m more fond of… the concept of these amazing homemade golden oreos… these beautiful photos… or somehow requesting a batch of these in the mail via BBB post (via a mini portable fridge, of course). Hmm… Also, totally fascinated and wearing my most studious glasses (yes, there is such a thing) whilst reading all the life/cookie lessons you learned during the time between this post and your OG oreos. Thank you for overhauling, I mean tweaking, and besting that old recipe to give us this golden new one! All of your hard work paid off. I’m drooling, ever so attractively, like it’s nobody’s business! Ha. Love this! xoxo

    Reply
    • Natalie says

      May 2, 2017 at 9:36 am

      It’s procuring said mini ship-able fridge that is proving to be the tricky part of that request? Will a double batch of cookies and a jar of coconut butter with “some assembly required” do? But you will have to send me a pair of those studious glasses in return because they sound like they could do wonders for my productivity? Thanks missy? Xo

      Reply
  3. Alexa says

    May 1, 2017 at 10:49 am

    Natalie… you must be a mind reader! I was sincerely looking at your original oreo recipe a few days ago and wondering if there was a way to transform those little cream-filled coins of chocolatey goodness into a scrumptious golden vanilla. You have managed to blow me away yet again. You are truly a culinary genius! Thank you for adding a little extra sunshine to my day and those of countless others. Your talents are truly appreciated and admired- wishing you a wonderful rest of your day!

    Reply
    • Natalie says

      May 2, 2017 at 9:33 am

      Ha no way!! Well then I’m glad I decided to share these today, save you the experimenting trouble? Chocolate is delicious and all, but sometimes vanilla + golden calls my name even more! I hope you try them, and thanks for the kind words?

      Reply
  4. rachel @ athletic avocado says

    May 1, 2017 at 12:08 pm

    oat flour NEVER disappoints! I actually forgot that golden oreos even existed but I’m 10000000 percent sure that your version tastes 1432143654346265436456543x better! Oh and that coconut butter filling though……<3

    Reply
    • Natalie says

      May 2, 2017 at 9:31 am

      I’m pretty sure you got the math just right? So does that mean we need to eat that many cookies now?

      Reply
    • Mo says

      December 19, 2020 at 8:18 pm

      Am I able to make the dough ahead of time and freeze it to bake later? BTW These look amazing I might be drooling.

      Reply
      • Natalie says

        December 20, 2020 at 9:02 am

        I haven’t tested that with this recipe, but since its not a super puffy cookie that requires a lot of rise it should work fine!

        Reply
  5. Sara says

    May 1, 2017 at 1:52 pm

    Girl STOP because honestly I am a total chocolate person all the way, but these are actually making me drool and reconsider my cocoa addiction. They look SO cute and poppable and dangerously amazing! First of all, couldn’t support you more on the oat flour route. So many options, and that’s always reliable and tasty. Second, love the idea of using coconut butter as filling! Because you’re so right, it tastes amazing of course but is a little too loose and not very reminiscent of the actual oreo. I also love the idea of your other quick, easy fillings, too! So many options, which means more cookies to eat 🙂 These look to die for, and their golden glow is a little too irresistible!

    Reply
    • Natalie says

      May 2, 2017 at 9:30 am

      Persuading people to betray their allegiance to cocoa–that was my goal precisely lol! Yeah I think I might need to make a second batch just to thoroughly “test” all those filling options? Thanks Sara!

      Reply
  6. Kaila @ Healthy Helper Blog says

    May 1, 2017 at 8:22 pm

    Baking with oat flour FTW!!! Literally the BEST GF flour out there!! And of course I discovered it all thanks to YOUUUU! These cookies look incredible. Heck I don’t even like Golden Oreos but I would TOTALLY eat these. 😀

    Reply
    • Natalie says

      May 2, 2017 at 9:28 am

      With a little coconut richness oat flour totally kills it on cookie texture and flavor! How do you not like golden Oreos though!?!????

      Reply
  7. Pamela @BrooklynFarmGirl says

    May 2, 2017 at 9:34 am

    These oreos are perfection! They look so delicious 🙂

    Reply
    • Natalie says

      May 2, 2017 at 9:37 am

      Thank you Pamela!! I love chocolate and all, but sometimes a little golden cookie goodness is even better?

      Reply
  8. food without regrets says

    May 3, 2017 at 8:19 am

    OH Natalie this is exactly what I Need right now. Your golden Oreos are perfect. I hope to make them soon. Thank you for this recipe. Many Hugs!

    Reply
    • Natalie says

      May 3, 2017 at 10:48 am

      A middle of the week cookie sandwich sounds pretty perfect to me right now too! Thanks for coming over to check them out Annelina❤️

      Reply
  9. Nisha / @rainbowplantlife says

    May 3, 2017 at 10:23 am

    I have eaten an entire box of oreos in one sitting, so I should probably stop what I’m doing now and just make these healthier ones instead. What a genius idea. Love your recipes, Natalie!

    Reply
    • Natalie says

      May 3, 2017 at 10:46 am

      Haha been there done that too? Luckily not recently though. And even more luckily one batch only makes 6-8 sandwiches so we are a little safer this way for many reasons? Thanks Nisha!

      Reply
  10. The Vegan 8 says

    May 3, 2017 at 10:47 am

    Oh heck yes! Coconut butter and oat flour is literally one of my favorite combos! You know what is funny is that I never even knew that golden oreos existed and thanks to you I now know they do! Haha! And of course, yours are a billion times healthier than the storebought oreos. I love the original oreos I must admit, they are like crack to me which is why I can never buy them because seriously, I’ll eat half the bag in a matter of mere minutes. They are SO good and with these beauties having their coconut butter in them I know they would be sooo dang delicious too! Crunchy, buttery and healthy…seriously, what’s not to love?! They are just beautiful Natalie!

    Reply
    • Natalie says

      May 3, 2017 at 11:00 am

      You didn’t know about golden oreos!?! How sad…or good haha! I remember when they came out and I could plow through a pack of those much faster than the chocolate ones actually. Idk why I’m a total chocoholic too, but I think I prefer my chocolate in straight up bar form and my cookies in vanilla 🙂 The coconut butter in the cookie is of course perfect for moisture/texture as we both know, but it makes the PERFECT oreo cream mimic especially when you chill them and it hardens just right. So yummy! Thanks Brandi <3

      Reply
  11. Ashley @ The Naked Food Life says

    May 3, 2017 at 3:23 pm

    I’ve never had a golden Oreo because I know I’d be disappointed. I am a cookie purist – homemade, fresh from the oven all the way! Turns out I have been holding out for this lovely whole-food version. They look incredible! Isn’t coconut butter the greatest?!

    Reply
    • Natalie says

      May 4, 2017 at 2:08 pm

      Don’t even bother wasting time on the mediocre packaged stuff–I like your style! Warm from the oven plain is often even better if you ask me than waiting for cakes/cookies to cool enough to add frosting 🙂 Thanks Ashley!

      Reply
  12. Lana says

    May 7, 2017 at 4:27 pm

    Natalie, these pictures are mouthwatering!!! Mine don’t even stand a chance compared to yours! Great recipe and I LOVED the filling more than actual cookie 🙂 thank you for the recipe!

    ★★★★

    Reply
    • Natalie says

      May 8, 2017 at 11:11 am

      The filling is so dreamy right!?! It’s one of my favorite ways to make “frosting” lately, so easy and yummy on donuts and cupcakes too 🙂 I am so happy you liked it, enjoy!!

      Reply
  13. Karly says

    May 8, 2017 at 12:24 pm

    Love these! Not only are the more-real than the packaged golden oreos, theyre SO much prettier too! Cannot wait to try these!

    Reply
    • Natalie says

      May 9, 2017 at 11:13 am

      Ha yes the mysterious little disk of cream filling in the store-bought kind…not even going to ask. Coconut instead please! Thank you Karly 🙂

      Reply
  14. Mandy says

    May 8, 2017 at 9:03 pm

    Oh, how I loved the golden oreos back in the day….I actually preferred them over the chocolate ones! But these??? These are gorgeous. Haha! Sounds like you learned a lot since making your original oreo recipe – gotta love cookie lessons. Well I’m glad you tweaked the recipe because Pale & Pasty just doesn’t quite have the right ring to it 😉 Can we talk about the filling for a moment? Heaven. Perfection. If I were to make these, I’d be content with just the filling…Willow could eat the actual cookie 😉 No, but really, these look fantastic – especially because you rolled the dough and used cookie cutters to create perfect little circles. We devoured the original oreos that you created, so I know these would be a hit, too. I absolutely LOVED the video for these! So much fun! I’ve been working on an AIP cookie sandwich recipe myself, but they look nowhere near as wonderful as these! Oh, and funny that you should mention finding that gluten-free muffin mix while scanning your flours…that happened to me, too! Hope you have a great week, Natalie! <3

    Reply
    • Natalie says

      May 9, 2017 at 11:05 am

      An AIP sandwich cookie–oooh I hope that works out!! Soon! You have that really yummy sugar cookie already though, I imagine it could be tweaked and stuffed 🙂 I actually always preferred the golden ones too! Haha sounds like the perfect cookie sharing system. Hmmm well apparently the world (or maybe just our pantries) is telling us to make muffins lol. But I like the AIP sandwich cookie plan better, so let’s just ignore it 😀

      Reply
  15. Amanda Hyman says

    May 17, 2017 at 11:52 am

    Can you make Oat flour out of oats in the blendtec?

    Reply
    • Natalie says

      May 17, 2017 at 4:12 pm

      Yes absolutely!! That’s how I always do it, much cheaper 🙂

      Reply
    • Gerry says

      September 26, 2020 at 9:28 pm

      I made these cookies today and they were a crowd pleaser. The only change I made was adding a bit of cinnamon to the batter. They don’t taste like golden oreos with the cinnamon but they were delightful. I didn’t feel they needed the filling. I don’t care for filling in regular oreos anyway.

      Something made me get coconut butter at the store today and I’m so glad I did as I was able to try this recipe. Thank you!

      ★★★★★

      Reply
      • Natalie says

        September 27, 2020 at 9:12 am

        Oh I love the sound of your non-sandwiched cinnamon version Gerry! Haha random grocery purchases for no reason ftw🙌😂 Appreciate your feedback!

        Reply
  16. audrey @ unconventional baker says

    May 21, 2017 at 9:56 pm

    That cream filling 😍 it’s the best. I make a similar sandwich cookie (though based in almonds, not dates) with a coconut butter filling… it’s the bestest and you’ve captured it so well in the photos I’m hungry for a cookie now!

    Reply
    • Natalie says

      May 22, 2017 at 10:44 am

      I almost made the cookie out of almond flour actually but to avoid all the inevitable oat-y questions I switched. I bet it tastes buttery and amazing with the almonds though!!😋

      Reply
      • audrey @ unconventional baker says

        May 23, 2017 at 12:50 am

        lol I just realized that I wrote dates instead of oats 😮 Glad you knew what I meant anyways 😀

        Well, now that you have an oat version, better make an almond too — you can just tell the oat crowd to come here instead 😉

        Reply
  17. Jessica Thomson says

    February 5, 2018 at 5:03 pm

    DEFINITELY have to try these! Do you think I could opt for agave nectar instead of the maple syrup? Thank you! <3

    ★★★★★

    Reply
    • Natalie says

      February 5, 2018 at 9:00 pm

      Yep, agave will be fine too! Enjoy Jessica 🙂

      Reply
  18. Erin says

    September 24, 2018 at 4:24 pm

    I’ll be making these in a few days and can’t wait!

    I tried signing up for your newsletter on my phone but there’s no submit button after clicking that I’ve consented and have read and agreed to the privacy policy. Worked fine on my laptop, though!

    And at the top of this post it says: [wprm-recipe-jump]

    Thought you might want to know. 🙂

    Reply
    • Natalie says

      September 24, 2018 at 5:22 pm

      Ah can’t wait to hear what you think! Hmm weird about the signup, I’ll look into it on mobile. I do everything on my laptop so I forget to check that–thanks for letting me know. Ha I know, I need to go back through and delete all those [wprm-recipe-jump]…so many little things to do always😆

      Reply
  19. Theresa says

    September 29, 2018 at 4:21 pm

    Really good!! Will definitely be saving this recipe to make again!!

    ★★★★★

    Reply
    • Natalie says

      September 30, 2018 at 10:58 am

      Aw yay!! I am so happy you liked them🤗

      Reply
  20. Erin @ Texanerin Baking says

    November 1, 2018 at 2:17 pm

    I made a half batch of these the night before a trip and ate them all before we left. 😀 Haha. Oh well. They were delicious! I’ll make a double batch next time. 😉 Thanks for the recipe!

    ★★★★★

    Reply
    • Natalie says

      November 2, 2018 at 8:51 am

      Hahaha!! Well so much for travel snacks😆 But still a good sign…snacks for while you pack should be a thing too😉

      Reply
  21. lilly says

    May 21, 2019 at 4:45 pm

    what can you use in stand of maple syrupy?

    ★★★★★

    Reply
    • Natalie says

      May 21, 2019 at 6:24 pm

      Any liquid sweetener will work, like honey or agave too!

      Reply
  22. Kay says

    May 24, 2019 at 6:08 pm

    How would I make a lemon filling? Lemon juice in place of the liquid and maybe some zest?

    Reply
    • Natalie says

      May 25, 2019 at 12:49 pm

      Yep, just swap in lemon juice for the nondairy milk and yes like a tsp of zest too! That sounds delicious, great idea🍋🍋😋

      Reply

Trackbacks

  1. 25 More Back to School Vegan Lunches and Snacks – Wee Little Vegans says:
    August 11, 2021 at 10:19 pm

    […] Homemade Golden Oreos – 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 >

Salted Chocolate Truffle Bars

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

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

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

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue