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vegan, chocolate, gluten-free, cookies, sweet · September 29, 2016

Vegan Pumpkin Spice Oreos

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Vegan Pumpkin Spice Oreos are easy and fall-festive sandwich cookies with a 4 ingredient vegan gluten-free cookie and a simple pumpkin spice cream filling!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}I’ve already visited the pumpkin + chocolate combo once this pumpkin season. And there was that time last year with this cookie-covered brownie situation. But I hope you don’t mind if I bring back that killer combo for a part 3…

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

This take on those delicious two flavors is the most obvious, had-to-happen recipe of them all: Pumpkin Spice Oreos! Duh, what took me so long? Thank goodness for a friend who also happens to be recipe genius, Arman, for pointing it out. And with plenty of time left in pumpkin season to make this stack of sandwich cookies happen.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}

My original 5-Ingredient Easy Vegan Oreos recipe just needed a little tweaking to get in the festive fall spirit–more orange and more spice. Because these are made with only real foods, the pumpkin filling is not overly orange. Not like the shade of those candy corn pumpkins I used to love but most people hate. I promise you will taste the pumpkin flavor though! And the spices. And the hint of maple to make things extra autumnal.

There will be extra frosting, so you have options…
1. Eat it. With a spoon. No shame.
2. Make more cookies.
4. Quadruple stuff those sandwich cookies. None of this silly double stuff stuff!
3. Save it for a special Halloween recipe that may or may not require frosting and may or may not be coming on Monday.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

Sidenote (a.k.a. rant): Does it annoy anyone else when something is labeled “pumpkin spice” but they literally mean just the spices and no actual pumpkin. Silly me, I interpret “pumpkin spice” as pumpkin + spice expecting orange squash inside, but they are just using “pumpkin” as an adjective for “spice”.

Like Pumpkin Spice Tea. Newsflash…there’s usually no pumpkin in the tea. It should read Just The Spices That Usually Go in Pumpkin Pie But No Actual Pumpkin Tea. Although worse yet is when they try to make up for it with “natural pumpkin flavors”?

Okay rant over. Back to Pumpkin Spice Oreos.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

The cookie is a little more fall festive too with a dash of pumpkin pie spice baked right in. I also made them slightly larger this time, which means more bites. And more bites means more chances for frosting to squish out the sides with every bite (especially if you quadruple stuff). To prevent that, refrigerate or even freeze your cookies for 30 mins or so after sandwiching but before eating. It makes the filling more firm and less prone to squishing.

I’ve gotten many comments on my original oreo recipe like “But oreos are already vegan.” Yes, yes they are, which is great. But they are sorta full of crap–high fructose corn syrup, palm oil, and artificial flavors all in one bite. The choice is yours of course, I’m just here to give you a healthier, gluten-free, oil-free sandwich cookie option!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Vegan Pumpkin Spice Oreos

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
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Ingredients

Scale

Cookie

  • 1/2 cup cacao powder (*see note)
  • 1/4 cup + 2 tbsp brown rice flour
  • 1/4 cup + 1 tbsp maple syrup
  • 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves)

Filling

  • 15 oz can full fat coconut milk (refrigerated overnight to separate)
  • 1/4 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • **See notes for a low fat option

Instructions

  1. Make the filling first so it has time to refrigerate and thicken.
  2. Combine all the ingredients in a mixing bowl. Whisk with a hand mixer until well combined and smooth. Transfer to a piping bag or jar and refrigerate.
  3. Preheat the oven to 350F.
  4. Combine all the ingredients for the cookie. Mix to form a thick dough.
  5. Roll into 10 balls. Spread out on a baking sheet lined with parchment paper. Flatten with the bottom of a cup or your hand. They will not spread while baking, so flatten them to desired thickness now.
  6. Bake for 8-10 minutes at 350F.
  7. Let them cool completely, or better yet refrigerate before making the sandwiches.
  8. Once cool, spread your filling on half of the cookies. Sandwich with the other half.
  9. Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify.
  10. Keep in the refrigerator.

Notes

*I highly recommend using cacao powder, NOT cocoa powder for this recipe. Cocoa powder is much more bitter and as these cookies contain a lot of it it can make the cookies too bitter. Cacao has a more mild flavor that is better here.

**For a low fat filling option, you can use pumpkin butter instead. I really like this recipe.

Did you make this recipe?

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Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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In: vegan, chocolate, gluten-free, cookies, sweet · Tagged: cacao powder, coconut, cookie, halloween, pumpkin, oil-free, pumpkin spice

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Comments

  1. Aimee | Wallflower Kitchen says

    September 29, 2016 at 3:24 pm

    OK I really want to make these. Now you’ve got me excited about Halloween and all the goodies I’m going to stuff my face with! Also, I’m totally with you on the pumpkin spice thing. Over here we just call it “mixed spice” but my American readers never get what it means so I have to say “or pumpkin pie spice mix” which to the UK readers sounds odd.

    Anyway, these are amazing and definitely going on my list of Halloween goodies to bake this year <3

    Reply
    • Natalie says

      September 29, 2016 at 8:14 pm

      Mixed spice–even more vague! I recently learned that apple pie spice is a thing too, which it totally ridiculous because it’s not that different than pumpkin! I think spice companies are just messing with us haha. But then again my laziness likes that they are already mixed for me 😀 You are going to do something Halloween-y right!?! I certainly hope so!

      Reply
      • D-L. says

        October 4, 2022 at 12:16 pm

        Apple spice probably doesnt have ground clove, where pumpkin pie spice almost always does (but not in mine! lol).

        Reply
  2. Leah M | love me, feed me says

    September 29, 2016 at 3:55 pm

    These are some serious beauties! I think you know my feelings towards Halloween so you can imagine that I’m verrrry excited about these and the special Halloween recipe that may or may not be coming next week 😉

    Reply
    • Natalie says

      September 29, 2016 at 8:11 pm

      I’m excited too! Plus it’s almost October so things are just going to get more festive from here. Holidays are so much more fun when you are a blogger 😀 Thanks lovely!

      Reply
  3. Casey @ Two City Vegans says

    September 29, 2016 at 4:46 pm

    NATALIE. I need these right now. I need to make them. They look so easy and so freaking GOOD.

    Reply
    • Natalie says

      September 29, 2016 at 8:11 pm

      That’s how I feel about pretty much every pumpkin recipe I see right now lol! I’m obsessed 😀

      Reply
  4. Jenn says

    September 29, 2016 at 8:52 pm

    Dang girl, totally drooling! I’ll take the quadruple stuff sans the cookie part. 🙂

    Reply
    • Natalie says

      September 29, 2016 at 10:33 pm

      Hahahaha!! Perfect plan??

      Reply
  5. Demeter | Beaming Baker says

    September 29, 2016 at 10:24 pm

    May you ALWAYS visit the pumpkin + chocolate combo… like, ALL the time! 😉 And oh my on those brownie-stuffed pumpkin cookies… “strawbs” is TOTALLY a word! Lol. I’m seriously sitting here, fainting being so overwhelmed at how amazing this recipe is. Thank you, Arman for nudging you in this direction. Alright, hand me the spoon and let me go to town on this pumpkin filling. It sounds ridiculously good. And just so you know, I’m gonna be waiting for a photo of this quadruple stuffing business. Ahem. 😉 Interesting rant! I was gonna make some roasted nuts with just the pumpkin spice… but not I’m afraid you’re gonna hit me on the head with your rant club (or something lol). Anywho, love these! Chat soon! xo

    Reply
    • Natalie says

      September 29, 2016 at 10:33 pm

      Oh no! See now I feel bad? I was thinking maybe I should leave the rant out for just that reason? As long as I know ahead of time to expect just spices and not pumpkin and spices I’m not mad about it. Sweet and spiced roasted nuts sound delicious as long as I’m not expecting pie in nut form, ya know? Or better yet, just pour me a glass of pumpkin pie smoothie to go with??

      Reply
  6. rachel @ athletic avocado says

    September 30, 2016 at 1:27 am

    Haha it also makes me made when there are pumpkin spice flavored foods without any pumpkin!!! But these, these are one of a kind and they are calling my name! I should just re-name these to “Rachel’s favorite cookie!” 🙂

    Reply
    • Natalie says

      September 30, 2016 at 4:03 pm

      Oh good, I’m no the only one who gets a little peeved by the pumpkin spice marketing thing. Not that I don’t love the family of pumpkin spices, I just like them best with actual pumpkin too. Brb going change that title now… I’m sure “Rachel’s favorite cookie” will be super for SEO haha! 😀

      Reply
  7. GiGi Eats says

    September 30, 2016 at 3:32 am

    YUM! These look insanely delicious!! GIMMIE 😀

    Reply
    • Natalie says

      September 30, 2016 at 4:00 pm

      Thanks GiGi! They disappeared at lightning cookie speed from my fridge, but fortunately there was leftover cream filling to “use up” 😉

      Reply
  8. Mel @ The Refreshanista says

    September 30, 2016 at 5:42 pm

    I love how simple these are- I have all the ingredients! Yay! Totally making this recipe. Yum.

    Reply
    • Natalie says

      September 30, 2016 at 6:58 pm

      Wow you have a well stocked kitchen then, just having brown rice flour just casually on hand 🙂 I hope you like them!

      Reply
  9. Heidi says

    September 30, 2016 at 10:59 pm

    Fun recipe! I just ran into the Pumpkin spice “situation” while buying some rolls. They were advertised as Pumpkin Spice dinner rolls, and I thought- oh yea! Alas, they don’t have pumpkin, just some light spice flavor ….. I should have read the label better. It’s not a big deal, but sometimes I wish when pumpkin spice is listed as an ingredient, it also included a list of what the spices are ( ginger, cloves, nutmeg, etc.) That way I could just add in the separate spices that I most likely have to add up to the pumpkins spice. Ack, I hope that doesn’t come out negative, I love your creativity and fun to bring to being in the kitchen.

    Reply
    • Natalie says

      September 30, 2016 at 11:08 pm

      No not negative at all, I totally know what you mean! And that’s actually a really good idea to include in the recipe too since I know pumpkin pie spice is not an internationally standard or available thing. So thank you for pointing it out I will do that. Its not that lightly spiced rolls don’t sound good, just a bit of a let down when you expect ?.

      Reply
  10. Larice says

    October 1, 2016 at 2:37 pm

    They look amazing! And simple! And like something I need to be eating right this minute! How amazing is the chocolate-pumpkin combination! I am totally obsessed at the moment. And your rant gave me a chuckle, because I feel the same way! This happens a lot, the mislabeling of pumpkin spice things… And I’m like searching the ingredients thinking, where’s the pumpkin? They forgot the pumpkin! Ohh wait no they just put pumpkin pie spice in it :/ Anywhoo… Can’t wait to make these! 🙂

    Reply
    • Natalie says

      October 1, 2016 at 4:30 pm

      We are thinking alike on the pumpkin chocolate thing this week 🙂 Although honestly I would trade all the oreos in the world for your bowl of cookie dough, it looks SO GOOD!!! Grrrr yes, the spices-only let down. That’s why I just stick to making most of my pumpkin spice foods myself so I can add in all the pumpkin 😀

      Reply
  11. Mandy says

    October 2, 2016 at 5:07 am

    Holy smokes ??? These look DANGEROUS!!! We fell in love with your original oreo recipe, but now you’ve taken it to a whole new level of deliciousness! I’m a sucker for all things pumpkin and I’m pretty sure I’d sit and devour the filling if given the chance. YUM!!! I had to laugh at your rant because I was working on Etsy stuff yesterday and was thinking of renaming my pumpkin spice body butter to fall spice ? because there’s no actual pumpkin in there! Haha!!
    P.S. – I love your new pic, Natalie!! So pretty!!

    Reply
    • Natalie says

      October 2, 2016 at 4:45 pm

      Body butter?? Did someone mention body butter? 😉 haha That’s exciting! For non-edible things I don’t think my rant applies though, so I would leave it pumpkin spice. It somehow sounds extra festive that way. Whatever it’s called you know I love it! Wow I can’t believe it is pumpkin spice body butter time of year again already! Anywho…yes I think it was a subconscious safety measure that I wrote the recipe to only make 5 sandwiches lol. Dangerous indeed. And thank you <3 xo

      Reply
  12. Nisha says

    October 2, 2016 at 11:57 am

    I don’t know how you do it, Natalie! These are truly amazing! I’m going to try to make them sometime soon 🙂

    Reply
    • Natalie says

      October 2, 2016 at 4:39 pm

      Thanks for hopping over here to check them out Nisha! Yay, let me know if you do 🙂

      Reply
  13. Natalie says

    October 3, 2016 at 10:44 pm

    These sound absolutely heavenly! I’m now wishing I had magical powers so I could conjure up some of these right now! Howeve, I’ll make sure to buy any missing ingredients and give these a try instead! Thank you for sharing!

    Reply
    • Natalie says

      October 4, 2016 at 1:44 am

      Wouldn’t that sort of magic be amazing! It sure would make browsing pinterest a lot more interactive and delicious 😀 Well even if it takes a little more work than that, I hope you enjoy!

      Reply
  14. Laura says

    October 4, 2016 at 10:11 pm

    Oh yes you did! These look incredible. You can’t go wrong with pumpkin spice, combined with chocolate AND all in one in an oreo. Best deal 🙂

    Reply
    • Natalie says

      October 5, 2016 at 12:25 am

      These were just begging to be made 🙂 Ah I know, the pumpkin + chocolate is a killer pair!

      Reply
  15. The Vegan 8 says

    October 5, 2016 at 7:31 am

    These are just so darn festive and cute Natalie! I love all of the ingredients, some of my favorites and I of course love the combo of pumpkin and chocolate! It’s just so good! Ok, I’ve never actually thought of that pumpkin spice thing because anytime I see the term, I immediately think of the spice mix in the jar, which is of course just spices that are to go with pumpkin, lol. Guess I’m the weird one here. Either way, like I’ve told you before, I’m totally obsessed with pumpkin spice and put it pretty much on everything. These pumpkin spice oreos are such a fantastic idea and I bet so delicious! I love that 2nd shot of all the cookies leaning next to each other! Totally awesome!

    Reply
    • Natalie says

      October 5, 2016 at 3:31 pm

      It’s funny all the varied responses I’ve gotten on the pumpkin spice topic–very divisive matter apparently ha! But I do actually like your idea to use the pumpkin spice blend year round. Especially in things where I would normally use just cinnamon. Much more interesting flavor and still just as easy. Plus I somehow have 3 bottles of it in my spice cabinet and I have no clue why or how so I need to use that stuff up 😀 Thanks Brandi!

      Reply
  16. Audrey @ Unconventional Baker says

    October 7, 2016 at 1:43 am

    Stop the planet. These are just genius. I don’t know what I love more — the cookies (they look insane!), the fact I’m suddenly wishing I had leftover pumpkin filling and a spoon, or the fact you just made a sandwich cookie from scratch from just 5 ingredients. This is just genius all around.

    Reply
    • Natalie says

      October 7, 2016 at 3:34 pm

      Someone asked me about a no-bake version and that made me realize that this cookie is actually relatively similar to your Easy Ice Cream Sandwich cookie but baked. Rice flour, maple syrup, cacao. The texture is just perfectly suited to sandwiching creamy things. But yeah, honestly I would just forget the cookie and go for filling only next time 🙂

      Reply
  17. Anjali @ Vegetarian Gastronomy says

    October 8, 2016 at 6:42 am

    I love your original oreos recipe, so these are a natural win in my books! I’m sure the pumpkin flavor tastes amazing! The last time I made a batch of your oreos, I ended up sneaking and eating them all myself and only saving a few for the fam haha! These will be no different!

    Reply
    • Natalie says

      October 8, 2016 at 3:02 pm

      It’s a small batch, I don’t blame you lol. The pumpkin in there is so delicious! Next on my list is a golden oreo version I think 🙂

      Reply
  18. Julie says

    October 28, 2016 at 8:12 pm

    Hi Natalie, This recipe looks and sounds delicious i really want to try it out but i don’t have brown rice flour on hand can i use “classic” flour instead ?

    Reply
    • Natalie says

      October 28, 2016 at 9:18 pm

      Hi Julie! Regular all purpose flour will work but the texture of the cookie will be different–slightly more chewy. They will still taste awesome though 🙂

      Reply
  19. Steph says

    October 31, 2016 at 12:15 am

    Looks so delicious! I just found your blog thanks to A Virtual Vegan! Im a new fan for sure! Do you know roughly the nutrition stats of these?

    Reply
    • Natalie says

      October 31, 2016 at 12:54 am

      Hi and welcome Steph! I’m so happy you found my site, I’ll have to thank Mel 🙂 As for the nutrient, I just calculated it…for 2 cookies (1 sandwich) it’s about 120 cals (1g fat, 25g carb, 11g sugar) and 2 tbsp of the coconut milk filling adds about 50 cals (4g fat, 3g carb, 2g sugar). I hope that helps!

      Reply
      • Steph says

        October 31, 2016 at 1:15 am

        Aw thanks so much!

        Reply
  20. Diane says

    March 11, 2017 at 4:26 pm

    Methinks you forgot to include the line in the instructions that say to separate out the cream from the liquid and use only the cream. I now have quite a large container of very runny, bland ‘coconut sauce’ and no particular way to use it. I did find your recipe for regular Oreos (they look absolutely fantastic too) that clarify that step. Once I succeed in making the filling on this one, I think I’ll move on to some of those delectable options. I look forward to it.

    Reply
    • Natalie says

      March 12, 2017 at 11:30 am

      Oh no!! Yes you are correct I am so sorry, I wrote the part about letting it separate but forgot that step. Whenever I end up with oddball mixes like that they always find their way into smoothies, so perhaps a few pumpkin pie smoothies could be in your future? My apologies, and better luck next time!

      Reply
  21. ali says

    September 20, 2017 at 3:48 pm

    hi, not sure the purpose of refrigerating the coconut milk. your recipe says ‘to seperate’ but does that mean you only use the liquid or only the solid or well I don’t know. please help me out ty

    Reply
    • Natalie says

      September 20, 2017 at 4:08 pm

      When you refrigerate coconut milk the coconut cream solidifies and separates from the liquid. You want to scoop out just the creamy solid part and leave the liquid part so it’s thick and creamy like frosting. Hope that makes sense!

      Reply
      • ali says

        September 20, 2017 at 4:44 pm

        hi, yes thanks.

        Reply
  22. Alexandra says

    September 28, 2017 at 3:56 pm

    Hi Natalie! these look delish! I was wondering if there was any way to substitute the brown rice flour ? thanks!

    Reply
  23. ali says

    October 15, 2017 at 11:11 am

    hi, another clarification please. plan on making these today. just looking at your video for the first time and wonder why you added the pumpkin in in two different steps. you still use only 1/4 cup correct?

    Reply
    • Natalie says

      October 15, 2017 at 11:03 pm

      Yep still 1/4 cup! I added it in steps because every can of coconut milk/cream can be different so I didn’t want to add too much and end up with a filling that was too thin. Hope they turn out well 🙂

      Reply
  24. ali says

    October 16, 2017 at 3:34 pm

    thanks for getting back to me so quickly. they turned out tasting well but I had to add a lot more maple syrup to the cookie portion as it just didn’t hold together. even w/ that, when I used a glass to flatten them, the edges were cracked and it was not the beautiful wafer you made. of course that didn’t change the taste. my only (hopefully) question that I had for next time is how do you determine if they are done? mine were fine at 8 minutes but I really didn’t know how to judge them as they are a dark cookie. my husband loved them. I made them for him. even though I enjoyed one, I am a savory person. can’t wait to try some of your other recipes though!

    Reply
    • Natalie says

      October 16, 2017 at 6:40 pm

      These are really tricky to judge doneness on, the only way is either by touch (should be soft but not mushy if you lightly press the center) or you can flip them over and look at the bottom and you should be able to see a slightly darker ring around the outside where they are browning. But that requires letting them cool enough to pick up so I usually go by touch. I am glad they tasted good though and were husband approved! And just fyi I actually tweaked this cookie recipe when I created a golden version and I prefer the next texture and taste much more plus the dough is easier to work with. That recipe is here if you want for next time, and you can easily swap 1/3 cup of the flour for cacao powder: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/#wprm-recipe-container-11610

      Reply
  25. ali says

    October 17, 2017 at 10:16 pm

    hey thanks, will try your suggestion as well as the golden Oreos (if I can find coconut butter-not being vegan, some of the ingredients may be a little difficult to find).

    Reply
  26. Danielle says

    December 12, 2017 at 11:50 am

    Approximately how many cookies does this recipe make?

    Reply
    • Natalie says

      December 12, 2017 at 7:26 pm

      Approximately 10 cookies so 5 sandwiches, but it depends on what size you make them 🙂

      Reply
  27. lisa says

    August 19, 2019 at 12:33 am

    ahhh this looks so yummy!!!
    I really wanna try this! But I do have a question, if I was trying to make just 2 what would be the measurements and how many cals do you think would be in it?

    Reply
    • Natalie says

      August 19, 2019 at 10:40 am

      Hm you could try dividing all the ingredient amounts by 4 to make a small batch like that. Not sure what the calories would be, but you can plug the new ingredient amounts in here to find out: https://www.myfitnesspal.com/recipe/calculator

      Reply
  28. Brigitte says

    October 22, 2020 at 8:59 pm

    For the filling, do we just use the denser part of the coconut milk from the top of the can or do we use the whole can? I’m guessing just the top part since it says to refrigerate… but it’s unclear in the directions so I wanted to double check! These look delicious and I can’t wait to make them!

    Reply
    • Natalie says

      October 22, 2020 at 11:33 pm

      Just the thick solid top part, yes! Sorry for the confusion Brigitte, and I hope you love them😊

      Reply
  29. Lea says

    September 2, 2021 at 9:51 am

    Oh my gosh these look TOO good!! I can’t wait to make these for my friends!

    Reply
    • Natalie says

      September 2, 2021 at 9:59 am

      YAY!! Perfect way to start pumpkin season imo, enjoy them Lea🤗

      Reply

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-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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