Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, fruit-sweetened, cookies, sweet · July 6, 2015

Quinoa Oatmeal Raisin Cookies

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Quinoa Oatmeal Raisin Cookies - FeastingonFruit.com

I have 3 words for you: Easy. Healthy. Cookies.

Quinoa Oatmeal Raisin Cookies - FeastingonFruit.comQuinoa Oatmeal Raisin Cookies - FeastingonFruit.com

If you don’t like raisins, then you may as well go ahead and hit that little back arrow in the corner because this recipe is not for you. Or go drool over these cookies instead.
If you love raisins, then don’t move, your dream cookie is just a few scrolls away.
If you’re on the fence about raisins, then I suggest sticking around because these cookies are extremely extraordinary! 5 ingredients. Fruit-sweetened. Chewy, tasty, and nutrition-packed!
If you’re a banana hater, then definitely stay right here. You know those amazing 2 ingredient banana + oat cookies? Well I have a banana-less version just for you!

And if you don’t fall into one of those categories, then who are you? And what is your stance on raisins?

Quinoa Oatmeal Raisin Cookies - FeastingonFruit.com

Oatmeal raisin cookies are a classic. These cookies are not. Oatmeal raisin cookies don’t usually contain quinoa, but it adds great texture and nutrition. After making this quinoa granola, I realized that quinoa isn’t just for piling into a power bowl underneath a heap of vegetables with a savory sauce. It’s a fun ingredient in cookies and other such sweet things.

It is so small, but SO nutrition packed! If you want 27 more reasons why you should make these cookies, then check out this article from Well-Being Secrets all about the health benefits of quinoa.

And what’s better to bind oatmeal raisin cookies together than raisins themselves? Those sweet shriveled used-to-be grapes are the sweetener, the binder, and the mix-in in these little cookies!

Quinoa Oatmeal Raisin Cookies - FeastingonFruit.comQuinoa Oatmeal Raisin Cookies - FeastingonFruit.com

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Quinoa Oatmeal Raisin Cookies

★★★★★ 4.5 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 9 1x
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Ingredients

Scale
  • 1/2 cup cooked quinoa
  • 2/3 cup rolled oats
  • 2 tbsps oat flour
  • 2/3 cup raisins + 1/4 cup raisins for mixing in
  • 1/3 cup water
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350.
  2. Blend the raisins and water to make raisin paste. It’s okay if it’s a little chunky.
  3. In a large bowl, mix the raisin paste with the quinoa, oats, oat flour, and cinnamon.
  4. Gently mix in the 1/4 cup raisins.
  5. Roll into balls and arrange on a baking sheet lined with parchment paper. Press them out into cookie shapes.
  6. Bake for 12-14 minutes at 350F.
  7. Let them cool for about 10 minutes before removing from the pan and snacking!
  8. Keep in the fridge.

Did you make this recipe?

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Quinoa Oatmeal Raisin Cookies - FeastingonFruit.com

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In: vegan, gluten-free, easy, fruit-sweetened, cookies, sweet · Tagged: baked, cinnamon, oats, quinoa, raisin

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Comments

  1. Rebecca @ Strength and Sunshine says

    July 6, 2015 at 4:06 pm

    Mind reader! I just got back from the grocery and had almost bought raisin! (But I didn’t, lol)!
    I think you added that banana-hater tag for me 😉 But these cookies are fab! I love the quinoa!!!!! Woohooo quinoa is the second best..not really grain…after buckwheat! Actually, idk….they bother are so awesome!

    Reply
    • [email protected] says

      July 6, 2015 at 5:36 pm

      Always buy the raisins! I’m never without raisins in my cabinet, just in case 😉 Yes the banana hater category could be renamed the Rebecca and yellow-fruit free friends category lol! But you have the grain ranking wrong because #1 has to be OATS!!!!!!!!!!!!!!!!!

      Reply
      • Rebecca @ Strength and Sunshine says

        July 6, 2015 at 5:52 pm

        Buckwheat and quinoa aren’t grains 😉

        Reply
        • [email protected] says

          July 6, 2015 at 6:12 pm

          Well then your dry grain-type things ranking is all wrong 😉

          Reply
          • Rebecca @ Strength and Sunshine says

            July 6, 2015 at 6:14 pm

            Oats are a grain, so we’re good 😉

  2. [email protected] vegan does it says

    July 6, 2015 at 4:46 pm

    Yum! I’m all for cookies especially when they are healthy too! I love that you used quinoa in there. My oldest hates quinoa just cooked and served with veggies so I have to find creative ways for her to actually want to eat it. And who could say no to a cookie!?!

    Reply
    • [email protected] says

      July 6, 2015 at 5:39 pm

      I seriously have so much in common with your kids!!! I don’t like the taste of quinoa cooked with veggies either, give me brown rice or millet any day! All the raisins and sweetness totally mask the flavor, but I love the texture of it 🙂 Thanks Melissa <3

      Reply
  3. michelle @ boards&knives says

    July 6, 2015 at 4:58 pm

    My stance on raisins: I love them, especially golden ones. Also who remembers The California Raisins? You know, the singing and dancing raisins from the 80’s? Anyway, these cookies look great – I feel like I could eat a whole stack of them and not feel guilty.

    Reply
    • [email protected] says

      July 6, 2015 at 5:43 pm

      What?? Singing and dancing raisins…hang on gotta google that, brb.

      OMG that totally made my day!!! They’re so ugly they’re cute, someone bring them back!!! I was born in 94, so totally missed those, it kinda reminds me of the planters peanut guy a little. Haha 😀 Thanks Michelle <3

      Reply
  4. Kennedy [email protected] Kcole's Creative Corner says

    July 8, 2015 at 2:19 am

    I actually LOVE raisins, and I DO NOT understand why some people don’t like them …But these look absolutely delicious! And I love the addition of the quinoa! Great recipe!

    ★★★★★

    Reply
    • [email protected] says

      July 8, 2015 at 12:51 pm

      Oh good! I’m so happy to find another raisin lover! And I totally don’t see how people could not like them either, they’re ridiculously sweet and chewy and perfect <3 You will definitely like these cookies then, thanks for your sweet words Kennedy 🙂

      Reply
  5. The Vegan 8 says

    July 8, 2015 at 5:06 pm

    These are definitely healthy, that is for sure! Somebody could definitely eat these without a single ounce of guilt!! My hubby loves raisins!

    Reply
    • [email protected] says

      July 8, 2015 at 6:45 pm

      I gotta have a healthy snack around to balance out all the chocolate 🙂

      Reply
  6. Sina says

    July 8, 2015 at 7:26 pm

    This sounds amazing, Natalie! I’ will definitely have to try these! 🙂

    Reply
    • [email protected] says

      July 8, 2015 at 8:34 pm

      Thanks Sina! I hope you do 🙂

      Reply
  7. Donna says

    July 10, 2015 at 4:24 pm

    Could you use prunes instead of raisins?

    Reply
    • [email protected] says

      July 10, 2015 at 5:25 pm

      Certainly! The taste will be different obviously, but if you like prunes than go for it! I’d love to hear how they turn out 🙂

      Reply
  8. Harriet Emily says

    July 11, 2015 at 8:41 pm

    Easy + healthy + cookies = BEST RECIPE EVER! These look sooo tasty, and I love the use of quinoa – i’ve never tried making cookies with it before!

    ★★★★★

    Reply
    • [email protected] says

      July 11, 2015 at 8:44 pm

      This was my first quinoa in a cookie experience too, but I’ve been meaning to try it for a while! You can’t really taste it, but quinoa makes everything healthier right? Now I gotta come up with some super duper chocolatey indulgent cookie, add quinoa, and call it healthy 😉 haha Thanks Harriet!

      Reply
  9. Kiki says

    June 2, 2016 at 10:06 pm

    Even though I love raisins, could I use date puree instead of the raisins; and just add the 1/4 cup…only because I have way more Medjool dates than I have raisins?

    Reply
    • Natalie says

      June 2, 2016 at 10:19 pm

      For sure!! Sound delicious 🙂

      Reply
  10. Chantal says

    June 3, 2016 at 2:55 pm

    Hello,
    How many calories per cookies?

    Reply
    • Natalie says

      June 3, 2016 at 4:56 pm

      Hi Chantal! I don’t know, I don’t believe in counting calories so that is not something I think about or calculate. But if you google search “recipe calorie counter” I’m sure you find an app and enter the ingredients to find out.

      Reply
  11. Rodianne says

    July 29, 2016 at 12:34 pm

    I had made these cookies and while I was baking them the smell that they made really delicious and when I come to taste no words because I can’t imagine this was my first time that I introduce quinoa in sweet recipes but they are… REALLY GOOD thanks for you.

    Reply
    • Natalie says

      July 29, 2016 at 4:55 pm

      I’m so happy that you gave them a shot Rodianne!! Mmm yes the smell of baking cookies is like an added bonus to the whole process 🙂 I’m actually not a big fan of quinoa in non sweet things (if you can’t tell I have quite a sweet tooth though lol) But quinoa in granola is another favorite of mine if you ever want to try it. Thanks for taking the time to leave a comment!

      Reply
  12. jane says

    May 17, 2017 at 5:28 pm

    have you ever made a cookie recipe using quinoa flakes? I’m not about to sub it here as the moisture content is obvs different but i thought maybe it could work well in baking? My partner is very lukewarm on quinoa served like rice with veggies too so we hardly ever have it!

    Reply
  13. Jane says

    May 17, 2017 at 10:26 pm

    Ooh, now I’m sampling them and they are GOOOOD! The mixture was rather wet so i was a bit concerned but i added about another tablespoon of flour and cooked them 3 mins longer. I guess it’s hard to say how much water different batches of quinoa will hold? So easy! (Doubled the recipe – yippee!) oh and i had a lonely handful of choc chips that needed to be used so i threw them in as well – probably not enough for one in every cookie so it’s a bit like the coin in the xmas pud!!
    Thanks for your recipes!

    ★★★★★

    Reply
    • Natalie says

      May 17, 2017 at 10:31 pm

      Oh yay you tried them already!! Yep, every batch of quinoa will be slightly different depending on exactly how much water you cook it in and how long etc. But a little extra flour can easily fix it. VERY good call on the chocolate chips too–like a little chocolatey treasure hunt 😀

      As for quinoa flakes, I have used them before a few times although never already cooked like the quinoa here. They work much like rolled or quick oats though, so you could sub them into an oatmeal cookie recipe (like this one https://www.feastingonfruit.com/oil-free-oatmeal-raisin-cookies-vegan-gf/) for some or possible even all (although that will change the flavor quite a bit) of the rolled oats.

      Reply
  14. Sonya says

    January 26, 2018 at 4:12 am

    My cookies did not hold its shape and started breaking apart. Thoughts?

    Reply
    • Natalie says

      January 26, 2018 at 9:46 am

      Hmm sounds like they were too dry perhaps, I’d suggest less oats and more raisins. You can also try using a food processor and blending the raisins with water first and then adding the rest of the ingredients and mixing it altogether that way. They will have a little less of a chunky texture but may hold together better 🙂

      Reply
      • Sonya says

        January 27, 2018 at 10:18 am

        I’m going to remake it for my toddler and he likes softer cookies so I’m thinking of making the rolled oats into flour. Do you think that will work? How much do of the raisin puree do you think I should put in it?

        Reply
        • Natalie says

          January 27, 2018 at 1:29 pm

          Oat flour is much more drying than oats, so you will need more fruit puree but without trying it myself I can’t tell you an exact amount. What I would suggest is just following this recipe instead and swapping the dates for raisins: https://www.feastingonfruit.com/easy-vegan-chocolate-chip-cookies/ The tapioca starch is optional, and you can still add the cooked quinoa if you want. Maybe try 1/2 cup quinoa and 1 cup oat flour. Hope that helps!

          Reply
  15. Mark Scherer says

    August 16, 2018 at 2:28 pm

    Excellent! I followed the recipe and they came out moist and held together well. A+ for no oil, salt, refined sugar or fake butter.

    Reply
    • Natalie says

      August 16, 2018 at 8:05 pm

      Woohoo!! I am so happy they were a success for you, Mark. Thanks for the feedback and enjoy the rest of the batch 🙂

      Reply
  16. Alissa says

    February 8, 2019 at 11:17 am

    I love these! I made them for myself for a healthy treat in the morning with my coffee. I ate 3 in one sitting and didn’t even feel bad about it. This is a keeeper. thank you!!

    Reply
    • Natalie says

      February 8, 2019 at 9:31 pm

      YAY! I am so happy you tried them and enjoyed🤗 Thanks for the feedback and enjoy the rest!

      Reply
  17. K says

    January 7, 2020 at 8:15 pm

    Hi! I absolutely detest raisins haha

    Would cranberries work ? Thanks!

    Reply
    • Natalie says

      January 7, 2020 at 9:37 pm

      Yes absolutely! Dried cranberries would be great here too 🙂

      Reply
  18. Paul says

    January 17, 2020 at 11:43 pm

    I made this recipe tonight and I must say it is really delicious! I love the fact that it has no added sugars! I doubled the recipe and am glad that I did! I will be making more of these in the future! Thank you so much for a healthy cookie recipe that is so simple to make! This is the first recipe that I have made of yours and am looking forward to making more!

    ★★★★★

    Reply
    • Natalie says

      January 18, 2020 at 9:35 am

      I am so so happy you liked these!! Haven’t made them in forever, but I adore them too. Thanks for the feedback, and can’t wait to hear what you try next 🙂

      Reply
  19. Anne says

    November 21, 2020 at 1:17 pm

    Good flavor. The texture wasn’t cookie like enough for me. More like little baked oatmeals.

    ★★★

    Reply
    • Natalie says

      November 21, 2020 at 7:10 pm

      I can see that, maybe try these instead for more of a classic oatmeal cookie: https://feastingonfruit.com/chocolate-chunk-oatmeal-cookies/

      Reply
  20. Anne says

    November 21, 2020 at 3:55 pm

    Okay, I went back and added in a few sunflower seeds, goji berries and nibs and dark chocolate chips and baked it longer. Much better now. Pretty good considering there’s no butter or sugar in the mix. Thanks. BTW, I used raisins and dates.

    ★★★★

    Reply
    • Natalie says

      November 21, 2020 at 7:10 pm

      Such delicious additions, I love it!

      Reply

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

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