• 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, chocolate, gluten-free, easy, paleo, cookies, oil-free, sweet · July 24, 2019

SunButter Chocolate Chip Cookies

Jump to Recipe·Print Recipe

The ultimate SunButter Chocolate Chip Cookie recipe– tender inside, crispy outside, quick to make. Perfect for sharing, snacking, or ice cream sandwich-ing!

SunButter Chocolate Chip Cookies
THIS POST IS SPONSORED BY SUNBUTTER®

I don’t think I could ever run out of fun, new, (sometimes weird, but good-weird) ways to use SunButter. But how about cramming that good stuff into a classic? Remake the most-made cookie but make it better with sunflower butter instead of butter butter. Let our favorite seed butter seep into every corner of those cookies and make the texture richer, the flavor deeper, the edges crispier.

You don’t have to answer that question because I already did it.

Sorry. It’s just that I knew you would say yes. Because no one (NO ONE) would say no to this cookie.

Or if someone did – grab a second cookie, smush a scoop of ice cream in between cookie A and cookie B, mind = changed.

See, I had a plan.

SunButter Chocolate Chip Cookies (vegan + paleo)

My requirements for these cookies were: 1) they must spread 2) they must be vegan and paleo 3) they must have crispy edges despite their chewy buttery texture. Oh and 4) can’t be green.

Checking all those boxes with just one bowl, 9 ingredients, and less than half an hour!

SunButter Chocolate Chip Cookies (vegan + paleo)
SunButter Chocolate Chip Cookies (vegan + paleo)
SunButter Chocolate Chip Cookies (vegan + paleo)

So we’re gonna break this down real quick:

  • SunButter. Unsweetened preferably, I used the organic (green jar). This is what makes the texture rich, buttery, moist, chewy but crispy, perfect, irresistible…you get it.
  • Flax egg. Or a real egg would work if not vegan.
  • Coconut sugar. Key for those crispy edges.
  • Lemon juice. So they don’t turn green (only skip if monster cookies is your goal). You won’t taste it!
  • Vanilla.
  • Salt.
  • Baking soda.
  • Almond flour. I tried with oat flour and a paleo flour mix, but they were too soft/chewy and didn’t spread with either.
  • Chocolate chips.
  • More chocolate chips on top.

Okay maybe that wasn’t quick. But I need you to know what you are getting yourself into so you don’t blame me when you’ve made three batches in one week. It happens.

SunButter Chocolate Chip Cookies (vegan + paleo)

And if it’s as hot where you are as it is here, you’ll be wanting to try this consumption technique…

SunButter Chocolate Chip Cookies (vegan + paleo)

My FAVORITE chocolate chip cookie recipe I’ve ever created.

There, I said it. Now I pass it to you – go forth, bake, and devour.

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

SunButter Chocolate Chip Cookies

★★★★★ 4.9 from 12 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

The ultimate SunButter Chocolate Chip Cookie recipe– tender inside, crispy outside, quick to make. Perfect for sharing, snacking, or ice cream sandwich-ing!


Ingredients

Scale
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 3/4 cup (185g) Organic SunButter
  • 1/2 cup (75g) coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup (90g) almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 350ºF.
  2. Mix together the flax and water, and set aside to gel.
  3. In a mixing bowl, whisk together the SunButter, coconut sugar, flax egg, lemon juice, and vanilla.
  4. Add the almond flour, baking soda, and salt. Mix to form a thick dough.
  5. Fold in the chocolate chips.
  6. Roll into balls. Arrange on a baking sheet lined with parchment paper. Press to flatten slightly.
  7. Bake for 12-13 minutes at 350ºF or until golden around the edges.
  8. Remove from the oven, and cool for 5-10 minutes before removing from the pan. 
  9. They are delicious hot from the oven, but keep best in an airtight container in the fridge (or freezer for longer storage)


Nutrition

  • Serving Size: 1 cookie
  • Calories: 216
  • Sugar: 8g
  • Sodium: 104g
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 6g

Keywords: vegan, gluten free, nut free, paleo, chocolate, baking, dessert, healthy, snack

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
SunButter Chocolate Chip Cookies (vegan + paleo)
Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, easy, paleo, cookies, oil-free, sweet · Tagged: dessert, snacks, baking, nut-free, healthy, one bowl, dairy-free, egg-free, almond flour

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

Lemon Blueberry Tarts
Vegan Strawberry Crumb Cake
Vegan Frosted Animal Crackers

Comments

  1. Jess says

    July 24, 2019 at 3:19 pm

    Gotta try these they look so good and I’ve been craving cookies all week!!

    Reply
    • Natalie says

      July 24, 2019 at 4:36 pm

      Well come on over and bring those chia puds, I got some leftovers still🍪🧡

      Reply
  2. Tracy says

    July 24, 2019 at 8:54 pm

    I have an almond sensitivity, can you use any other type of flour?

    Reply
    • Natalie says

      July 24, 2019 at 9:46 pm

      Another nut flour would be great, like cashew or walnut (you can grind your own in the blender!). Otherwise you can use oat or buckwheat or something like that, they just won’t spread as well and be as crispy.

      Reply
      • Tracy says

        July 25, 2019 at 7:12 am

        Awesome, thank you!

        Reply
  3. Terra says

    July 28, 2019 at 11:09 am

    I currently do not have any SunButter and really want to make these! Will they work sign peanut butter or almond butter? Please say yes!😂 Thanks!

    Reply
    • Natalie says

      July 28, 2019 at 12:57 pm

      Yes absolutely!! They will be delicious withe either 🙂

      Reply
  4. caro douny says

    July 28, 2019 at 12:15 pm

    Hi ! I made the recipe but had to change some ingredients because I didn’t have them : used a mixture of almond and peanut butter instead of sun butter and coconut flour instead of almond flour. Taste was great though, thanks!

    ★★★★★

    Reply
    • Natalie says

      July 28, 2019 at 12:58 pm

      Mmm I bet they were delish with the AB/PB combo! I am so happy you liked them 🙂

      Reply
    • MARIANGELES RIVERA says

      July 29, 2019 at 9:02 pm

      GREAT, THNX FOR REPORTING YOUR EXPERIENCE. I WAS ABOUT TO MAKE THEM W/ COCONUT FLOUR ALSO BEC ALMOND FLR IS SOOO EXPENSIVE WHERE I LIVE ($12 FOR 2LB BAG), BUT WASN’T TOO SURE ABOUT HOW IT WOULD COME OUT, SO I REALLY APPRECIATE YOUR INPUT.
      I ALSO RAN OUT OF MY OWN DIY SUNFLOWER BUTTER, BUT I HAVE PISTACHIO BUTTER I MADE A FEW DAYS AGO AND ALMOND BUTTER, SO I’LL MIX THOSE 2.
      AND OF COURSE MANY THNX TO NATALIE FOR THE WONDERFUL RECIPE!
      BLESSINGS TO BOTH OF YOU✌💚

      Reply
  5. Laura Villarreal says

    July 28, 2019 at 6:15 pm

    I just cooked these cookies today and they are extremely delicious! It’s a healthy way to make chip ahoy cookies, I love the recipe! You’re a genius!
    Thank you so much for sharing all your recipes with us 🙂

    ★★★★★

    Reply
    • Natalie says

      July 29, 2019 at 11:22 am

      YAY!! I am so happy you liked them, Laura🤗 Wow the chips ahoy comparison is high praise, so thank you❤️ Much love, happy monday!

      Reply
  6. Cassie Thuvan Tran says

    July 29, 2019 at 1:04 am

    These look absolutely remarkable. I LOVE sunflower seed butter–it’s a glorious seed butter I haven’t enjoyed in the longest time but I have to get back on the train! I have to try this recipe out,. I am so inspired–they might work very well as a pie crust if you bake them extra long, perhaps?

    Reply
    • Natalie says

      July 29, 2019 at 11:21 am

      It’s my favorite nut/seed butter, glorious indeed💛 Hmm never thought to try the dough as a pie crust, it could work though! You will have to experiment. Either way, I hope you try and enjoy the recipe soon! Happy monday😊

      Reply
  7. Neila says

    August 11, 2019 at 10:18 am

    Since I did not find SunButter at the grocery store so I did it myself. I used 2 cups of rostted sunflower with 1 teaspoon of vanilla. It is quite easy to made. For the rest I followed the recipe. The cookies taste very good. Maybe the next time I will put less sugar and more almond flour. I don’t know why they didn’t hold still. They break easily. I will try them again 🙂

    ★★★★

    Reply
    • Natalie says

      August 11, 2019 at 11:19 am

      Often homemade sunflower seed butter (or any nut butter) is thicker and less runny than store-bought in my experience so that could be why they aren’t holding together. Less sugar and more flour will actually make them more dry/breakable, you could try adding a little bit of coconut oil to the sunflower seed butter to make it runnier though!

      Reply
  8. Sue Murray says

    August 18, 2019 at 3:30 pm

    These were so easy and so good!!! These aren’t cookies you make because you can’t have the ‘real’ ones. Honestly I don’t know how anyone wouldn’t love them. Definite make again.

    ★★★★★

    Reply
    • Natalie says

      August 19, 2019 at 10:38 am

      That is amazing feedback, thank you Sue! So happy you enjoyed them, I’m obsessed too🍪🍪🍪

      Reply
    • Karen says

      June 5, 2021 at 1:06 am

      Hi, I just made a second batch of these (first batch I left in the oven for too long, over 13 min, but long story. My fault.) After 13 min with the second batch, they feel soft to the touch.. is that normal? I followed the recipe exactly except for using almond butter bc I didn’t have sun butter. My dough made 12 cookies instead of 18, might be bc I made the balls a bit bigger? And they did not flatten out as much (both batches) like yours did. Otherwise, they taste good, being my first time making a cookie recipe like this!

      Reply
      • Natalie says

        June 5, 2021 at 4:14 pm

        The size and nut butter swap are both fine, not the issue! And yes, they will be soft right when you take them out of the oven but after cooling for 15 mins or so they should harden up!

        Reply
  9. Mandy says

    August 21, 2019 at 6:46 pm

    Baked AND devoured!!!!! 😍😍😍 You and I share the same SunButter love/obsession so I obviously had to make them! Nothing beats a classic chocolate chip cookie and these were so perfect ❤️ Crispy, golden exterior, chewy/tender center, and no skimping on the chocolate chips! Easily my current FAVORITE cookie. Ours didn’t quite spread like yours (I did flatten them) but I think that is the joy of baking in our elevation 😆 I had to cut Willow off after two cookies because I’m pretty sure she would have eaten half the tray 😂 gotta save some for dessert tonight! I love the flavor and texture of these and I need to grab another jar of SunButter so I can make these again and your new granola recipe 😉😘 xo

    ★★★★★

    Reply
    • Natalie says

      August 22, 2019 at 6:38 am

      Aw yay!! Even though I had no doubt you would love these, I am so happy they were a success all around🍪🍪 I do love that we always seem to be paralleling on our current high fat food obsessions–first coconut, now sunbutter, always chocolate😂 Oh interesting, I have ZERO experience with elevation baking (FL is basically below sea level baking lol) but that could be it. Mine spread more than I even expected, but yours still looked so golden and delicious I wouldn’t mind them a little puffier☺️ Hope there are still a few left! Always many thanks for the review my friend❤️ xoxo

      Reply
  10. Aleks says

    August 27, 2019 at 4:59 pm

    Following in the success of their SunButtery cookie brethren (those googly eyed Halloween ones and OBVIOUSLY the cutout sandwich cookies), how could I NOT try the recipe for these cookies?! And they did not disappoint! Perfect texture and authentically chocolate chip-y. All three of your SunButter cookie recipes are unique and all three are keepers. My son called these Sunshine Cookies and who am I to argue with him? I’m excited (and am also marvelling at my own restraint) that I have leftovers waiting for me in the morning 😋

    ★★★★★

    Reply
    • Natalie says

      August 28, 2019 at 4:23 pm

      I didn’t realize until now just how many different SunButter cookie variations I have, but yes I love them all for different reasons too! Aww I love that name, makes me want to re-title this post☀️ So happy you guys tried them and enjoy the rest💕

      Reply
  11. Becca says

    December 26, 2019 at 3:43 am

    You know, I just made this recipe using Trader Joe’s brand sunbutter and they did not do justice. The first time baking up these cookies I did have you’re favorite sunbutter in the green lid. I just can’t settle for any other sunbutter than what you recommended. The color and taste are just that good! Anywho…Merry Christmas 🙂

    ★★★★★

    Reply
    • Natalie says

      December 26, 2019 at 12:43 pm

      So interesting! I’ve actually never tried the TJs brand but that is good to know. SunButter is so so good, I am really glad you gave the recipe a second chance🤗🤗 Hope you had a delicious and happy holiday!

      Reply
  12. Chica says

    April 25, 2021 at 5:39 pm

    My absolute favourite sunflower seed butter cookies – so darn good! Full of delicious flavour…and they freeze really well (also stops you from eating them all ;). Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Natalie says

      April 26, 2021 at 8:30 am

      That makes me SO happy to hear🤗🤗 And yes you can totally double up and freeze some, although I actually like eating them frozen so doesn’t solve that problem for me haha. Appreciate your feedback Chica!

      Reply
  13. Leah says

    May 1, 2021 at 5:53 pm

    These are awesome! I made them today (substituted 1 organic chicken egg for the flax egg.) They turned out amazing. Thank you for this delicious recipe.

    ★★★★★

    Reply
    • Natalie says

      May 2, 2021 at 9:37 am

      I am so so happy you loved them Leah!

      Reply
  14. Carrot says

    October 4, 2021 at 6:16 pm

    The texture and nuttiness of the cookie are absolutely YUM! I ate 2 cookies before they had a chance to cool down and burnt my tongue (no regrets). Next time I’ll try using another nut/seed butter and hope it tastes as good as these too! Thanks for sharing your simple yet delicious recipes 🙂

    ★★★★★

    Reply
    • Natalie says

      October 5, 2021 at 9:06 am

      I am SO happy you loved them!! Haha I have trouble waiting too🙈😛 I hope the next batches are delish, I love them with almond butter too!

      Reply
  15. lara says

    February 4, 2022 at 3:17 pm

    another week another cookie, natalie… THESE ARE MAYBE THE BEST TO DATE YET!! wow they spread really well – although i used spelt flour and coconut yogurt instead of the flax egg… but these cookie recipes are just divine and easy to adapt. i bow my head to you, the queen of cookies. just amazing and beautiful shot. alright brb gotta snack another one 😅🍪

    ★★★★★

    Reply
    • Natalie says

      February 5, 2022 at 11:18 am

      Hahaha I like this trend for you🍪🍪🍪 And YAY!!! I haven’t made these in a minute, thanks for reminding me about them, and I am thrilled that you are such a fan of this recipe! Loving the sound of spelt flour swapped in too🤗 Enjoy the final few hehe and always appreciate your enthusiastic reviews girl💕

      Reply
  16. Leah says

    June 29, 2022 at 2:59 pm

    These are hands down the best cookies I’ve ever made in my life! I’m obsessed! I followed the recipe exactly and they came out perfect!

    ★★★★★

    Reply
    • Natalie says

      June 29, 2022 at 3:05 pm

      YAY!! Oh that is my favorite feedback, I am so so happy to hear 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 >

Medjool Date Baked Cheesecake

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

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

Blackberry Coconut Bars

Blackberry Coconut Bars

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

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

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