• 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, sweet, creamy · July 23, 2015

Snickerdoodle Blizzard (no bananas!)

Jump to Recipe·Print Recipe

Snickerdoodle Blizzard - FeastingonFruit.com

Why does the name ‘blizzard’ sound so much better than ‘soft serve’? Frightening frigid storm = delicious?? It’s weird…but true. If you think about it, many ice cream treats have meteorological themed names: flurry, frosty, snow cone. And then you have the odd ones out that are named after days of the week (sundae) and the thing that rubber ducks do (float). And then you have soft serve…which is just kinda boring. So that’s why this is a Snickerdoodle Blizzard.

Snickerdoodle Blizzard - FeastingonFruit.comSnickerdoodle Blizzard - FeastingonFruit.com

I promised you a chilly Snickerdoodle-inspired treat and here it is! But I need to tell you a surprising secret: there is no banana in this recipe!

I love banana ice cream, but it’s kinda old news, so I had a crazy idea to make soft serve out of sweet potato. It all started when I saw this sweet potato chocolate pudding recipe. And then after I saw this chocolate ice cream tower of tastiness from Brandi over at The Vegan 8 I had to try it myself!

Snickerdoodle Blizzard - FeastingonFruit.com

But it’s not orange?! That’s because I used a Japanese sweet potato (red skin with white flesh), my current top sweet potato pick. They are so sweet. Almost creamy. I would go so far as to call them (vegan) buttery. A regular sweet potato will do, but obviously it will be more orange.

Snickerdoodle Blizzard - FeastingonFruit.com

This ice cream is not instantaneous, but it’s still easy. You need to bake, blend, freeze overnight, blend some more, cookie-ify, then eat! I used Silk Unsweetened Cashew Milk in this recipe because it is the creamiest of the non-coconut non-dairy milks. Terrible for cereal (in my opinion), but great for ice cream! You can use any kind you like, but it might not be as super creamy.

Snickerdoodle Blizzard - FeastingonFruit.com

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

Snickerdoodle Blizzard

★★★★★ 5 from 3 reviews
  • Yield: 1 -2 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 medium Japanese sweet potato (or regular sweet potato)
  • 3/4 cup Silk Unsweetened Cashew Milk
  • 5 pitted medjool dates
  • 1/4 cup Silk Unsweetened Cashew Milk for blending
  • 2–3 Snickerdoodle Cookies

Instructions

  1. Bake the sweet potato in the oven or microwave. Scoop out the flesh and freeze overnight.
  2. Blend the 3/4 cup cashew milk with the 5 dates. Pour into an ice cube tray and freeze overnight.
  3. The following day, remove the sweet potato from the freezer and let it thaw for about 10 minutes.
  4. Blend the sweet potato, date/milk ice cubes, and the additional 1/4 cup milk on a high in a high speed blender until very smooth and creamy. You don’t want any lumps of sweet potato, so blend thoroughly and add 1 tablespoon additional almond milk if necessary.
  5. Crumble in 1-2 snickerdoodle cookies. Blend briefly to mix them in.
  6. Serve in a tall glass with a long spoon, and indulge!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Snickerdoodle Blizzard - FeastingonFruit.com

Pin
Share
Tweet
Email

In: vegan, gluten-free, sweet, creamy · Tagged: cookie, ice cream, medjool dates, sweet potato, snickerdoodle

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
Caramel Apple Sandwich Cookies
Pumpkin Spice Truffle Bars

Comments

  1. The Vegan 8 says

    July 23, 2015 at 3:21 pm

    I’m so glad my 4 Ingredient Chocolate Sweet Potato ice cream inspired you to make this because it looks sooo good! I have a bit of am obsession with sweet potatoes. I have a chocolate sweet potato fudge recipe as well and I also make caramel out of it and pancakes and muffins, lol! Can you tell I love them?
    Did you see Vegan Richa’s a Snickerdoodle Popsicles yesterday?? It’s like a Snickerdoodle week, haha! Looks amazing girl!

    Reply
    • [email protected] says

      July 23, 2015 at 3:41 pm

      You do amazing things with sweet potatoes! I’m in love with the ice cream and that caramel, I’ll have to hunt down the fudge recipe because that sounds incredible too! Not to mention all the wonderful savory recipes you have with them! You’re always inspiring me, after your most recent post I realized that I have been completely neglecting the wonder that is coffee flavored things…gotta get on that 🙂 And snickerdoodle popsicles!?! 😮 Thank you for telling me! And thanks for your sweet comment <3

      Reply
      • The Vegan 8 says

        July 23, 2015 at 7:47 pm

        You are so incredibly sweet, thank you so much Natalie! Funny enough, my next recipe post features sweet potatoes, LOL!! Savory recipe this time though, not sweet 🙂

        Reply
  2. Rebecca @ Strength and Sunshine says

    July 23, 2015 at 3:28 pm

    No really…you made this specifically for me. First, no bananas. Second, cashew milk, a JAPANESE sweet, and snickerdoodle cinnamon goodness. Had you used figs and not dates, this just would have been everything I love…omg….you are one amazing little sweet foodie crafter 😉 XOXOXOXO

    Reply
    • [email protected] says

      July 23, 2015 at 3:50 pm

      Yup it’s Rebecca perfect!!! You know that Japanese sweet potato I told you I tried, well on the way back to Gainesville I stopped again at Whole Foods and bought 3 more and then this happened! It is a glorious blend of flavors, and now I want to try fig in there too because that sounds amazing! I’d choose a fig over a date any day for plain snacking, but dates have a more neutral flavor that’s why I use them more often. Pretty soon we’re going to sweet potato-ize the whole food world 🙂

      Reply
  3. Jenn says

    July 23, 2015 at 6:42 pm

    I need this in my life! I’m amazed that there is sweet potato in this ice cream. Sweet potato, cinnamon, ice cream, cookies….omg….love!

    Reply
    • [email protected] says

      July 23, 2015 at 7:18 pm

      I know, it totally ended up looking just like nice cream, but there’s definitely sweet potato hiding inside 🙂 It’s pretty much a triple match made in heaven <3 Thanks Jenn!

      Reply
  4. Leah M @ love me, feed me says

    July 23, 2015 at 7:48 pm

    Oh baaaaaby this looks good! I’ve made sweet potato ice cream before and it is SO good! I actually popped a baked sweet tater in the freezer before I went on my trip and now I know exactly what to do with it!

    Reply
  5. [email protected] says

    July 23, 2015 at 8:33 pm

    Oh what a lovely treat to come home too! I don’t have anything against bananas, but the sweet potato ice cream is such a nice change. But please don’t make me choose between sweet potato ice cream and So Delicious cashew milk ice cream 😉 haha

    Reply
  6. Shelly says

    July 23, 2015 at 10:04 pm

    Looks amazeballs! Fyi, step 2 says ice cream trays. You meant ice cube, I’m assuming. 🙂

    Reply
    • [email protected] says

      July 23, 2015 at 10:06 pm

      Yep, yep I did! Thanks for the heads up 🙂

      Reply
  7. Harriet Emily says

    July 24, 2015 at 7:42 pm

    This is AMAZING!!! Oh my. I’m literally overwhelmed by this recipe. Firstly – I’d never even heard of japanese sweet potatoes before, and then I had no idea you could make an ice cream from them!?!?! WOOOOOW. I neeeeeeed to try this! Ahh!! This seriously is the best ice-cream ever. Nothing beats healthy ice cream! I love banana ice cream too, but there are some days when I want to make something a bit different, and this is perfect for that!

    ★★★★★

    Reply
    • [email protected] says

      July 24, 2015 at 8:01 pm

      Thank you Harriet! The Japanese sweet potatoes don’t taste too different, like the sweet flavor of a normal one amplified, and with a slightly creamier texture. The texture is the main reason I love them <3 I've only ever seen them at Whole Foods, but you could probably find them at Asian markets too. It's so true, nothing beats healthy ice cream! And banana ice cream is lovely but if I can make ice cream from other foods than you better believe I will 😉 lol

      Reply
  8. Sarah @ Making Thyme for Health says

    July 25, 2015 at 2:13 am

    I am drooling like an idiot over this!! It looks amazing! And I can’t believe how simple the ingredient list is too!

    Reply
    • [email protected] says

      July 25, 2015 at 1:24 pm

      Hahaha 😀 Thanks Sarah!

      Reply
  9. Sina says

    July 25, 2015 at 3:19 pm

    Sweet potato ice cream?!? This is amazing, Natalie!! 🙂 I’ll have to try this for sure! I’m almost starting to drool when I look at the pictures. 😀

    Reply
    • [email protected] says

      July 25, 2015 at 3:45 pm

      Lol 😀 Melty ice cream can do that to a person! Thanks Sina!

      Reply
  10. Bianca @ ElephantasticVegan says

    July 27, 2015 at 6:54 pm

    Sweet Potato Ice Cream! What a crazy and awesome idea! I’d never come up with something like that. I’ve never seen japanese sweet potatoes around here but I’ll keep an eye out for them. I’m sure sweet potato ice cream made with normal sweet potatoes would have a lovely color as well! It looks delicious and the snickerdoodles are a lovely addition. Blizzard sounds so.. wild and adventures. And soft serve sounds like melting ice cream 😀

    Reply
    • [email protected] says

      July 28, 2015 at 1:49 am

      I kinda want to try it now with the normal sweet potato color because it could be the most lovely shade of light orange, who knows! But this is a good fakeout banana ice cream color 😉 haha You’re totally right about the soft-serve thing, who ever came up with that sad name!? Thanks Bianca!

      Reply
  11. Lucie says

    July 27, 2015 at 11:11 pm

    Seriously Natalie, you can’t just put stuff like that online – I almost ate my iPad when I saw this. 😀 but really, this looks MAGNIFICENT, can’t wait to make my own (triple) batch!

    ★★★★★

    Reply
    • [email protected] says

      July 28, 2015 at 1:47 am

      I’m literally LOLing over here 😀 hahahaha But I think actual ice cream tastes much better than iPads 😉 hehe Triple batches are definitely suggested! I would’ve made a triple batch too, but I only had one potato on hand. Thanks Lucie!

      Reply
      • Lucie says

        July 28, 2015 at 7:56 am

        Always happy to amuse you Natalie 🙂 I would assume the iPad would be a bit crunchier…maybe a bit of a choking hazard too. Anyway, I’m in love with this recipe 🙂

        ★★★★★

        Reply
        • [email protected] says

          July 28, 2015 at 2:17 pm

          Hahahahahah 😀

          Reply
  12. Melissa @ vegan does it says

    July 28, 2015 at 3:17 pm

    Oh man, that ice cream looks insanely delicious! I haven’t had Japanese sweet potatoes in so long since they’re harder to come by around here. I think I’m going to have to track some down though because this looks to good to pass up!

    Reply
    • [email protected] says

      July 28, 2015 at 5:30 pm

      They are hard to find! The only place I can get them is the Whole Foods in Tallahassee which just so happens to be on the route between my apartment at school and my parent’s house. I always stop there and stock up on fun things! But you can always just make it with the orange ones. Between this ice cream and that amazing Very Veggie Vegan Queso on your site, potatoes are just the secret to so many yummy vegan things 🙂

      Reply
  13. Kat from curlsnchard.com says

    August 2, 2015 at 7:32 am

    Uh, I thought I had written a comment here when I read it first, but I guess I got distracted 😀 I have never tried Japanese sweet potato, but if I happen to come across one I definitely have to! And I’ve also never tried sweet potato in anything else than my breakfast cookies or plain roasted. So lots of new things here! And you make me crave baking snickerdoodles again 😀

    Reply
    • [email protected] says

      August 2, 2015 at 2:36 pm

      I don’t know if you’ll be able to find Japanese sweet potatoes around you or not. As I recently came to realize with the exotic fruit thing, we have pretty different produce options 😉 I love your sweet potato breakfast cookies, with the little cashew on top…so cute <3 You should somehow mesh that recipe into a snickerdoodle recipe so they'd be like sweet potato snickerdoodle cookies! And then if I put them into this ice cream we could create sweet potato overload 😀 hahaha

      Reply
      • Kat from curlsnchard.com says

        August 2, 2015 at 7:14 pm

        That’s such a good idea! I have to try that 😀

        Reply
  14. Audrey @ Unconventional Baker says

    August 4, 2015 at 3:05 am

    So my first thoughts were “no banana?! why?!” but then I saw. And whoah, this just blew my mind a little. Japanese sweet potato ice cream! That’s crazy and and amazing. Love it.

    Reply
    • [email protected] says

      August 4, 2015 at 2:12 pm

      I did kinda feel like I was cheating on banana ice cream with this one at first, but since posting I’ve had multiple people comment saying they don’t like or can’t eat bananas, so there’s a market for this stuff 🙂 haha Plus it’s pretty crazy good so even the banana lovers can have something new <3

      Reply
  15. The Vegan Junction says

    November 20, 2015 at 8:29 am

    What a great recipe, and I love that it uses sweet potatoes! I look forward to trying it out!

    Reply
    • [email protected] says

      November 20, 2015 at 4:51 pm

      It’s a little unusual, but so so good!!

      Reply
  16. Sara says

    July 14, 2016 at 12:01 am

    This recipe is so exciting! I know this has been mentioned before but the fact it doesn’t include banana to be creamy is AMAZING! I am also a huge fan of Japanese Sweet Potato so another excuse to use is welcome. Now I just have to get my heiney to the Asian Market to pick some up and order some of those Medjool Dates.

    Reply
    • Natalie says

      July 14, 2016 at 2:05 am

      I’m so happy you are going to try it! The texture is surprisingly similar to banana ice cream. Sweet potato can be creamier than it looks, it makes for a pretty delicious pudding base too actually. I am with you on the Japanese sweet potatoes! They have turned my into a sweet potato snob lol, it’s so hard to go back to orange once you taste those 😀 I hope you love it!!

      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 >

Chewy Vegan Snickerdoodles

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

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

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