• 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, paleo, cookies, sweet · September 28, 2020

Thick Chewy Chocolate Chip Cookies

Jump to Recipe·Print Recipe

Big bakery-style chocolate chip cookies (but healthier!) Thick and chewy made with cashew butter, cassava flour, and dark chocolate. Vegan and paleo!

Thick Chewy Chocolate Chip Cookies (vegan + paleo)
SPONSORED BY HU

There is a time and place for crispy cookies, thin snappy cookies, dainty two-bite cookies, cookies filled with nuts or dried fruit or mini chips, breakfast cookies that feel borderline granola bar-ish. This is not that place.

This is the place for thick cookies, chocolatey chunk cookies, rise and spread and puff and turn golden cookies, deserving of a flakey salt sprinkle cookies, hunky handful of a cookie cookies. We are breaking out the big cookie scoop and the best dark chocolate chunks and turning the oven temp up a little and creating the ultimate THICK and CHEWY Chocolate Chip Cookies.

Thick Chewy Chocolate Chip Cookies (vegan + paleo)

Thick and Chewy Cookie Ingredients

This recipe is vegan and paleo, so we are using one of my favorite grain-free flours: cassava flour. I know it’s not the most mainstream yet, but you can find it at most grocery stores (or online of course) and it saves us from having to use more than one flour. All purpose will work too if you’re not gluten-free.

Another one of my favorite ingredients in this recipe is cashew butter. Sure you can use almond butter or peanut butter instead, but cashew butter has a butter-butter-like richness that I find is really the best for baking. There is also a quarter cup of coconut oil in this recipe. I tested them with just cashew butter and while delicious they don’t spread as well, but you can make that swap if you prefer not to use oil.

We are using coconut sugar to mimic that caramel-y flavor of brown sugar. Vanilla and salt of course. A flax egg for binding (or a real egg works too). And dark chocolate, my favorite is always and forever Hu Gems.

Thick Chewy Chocolate Chip Cookies (vegan + paleo)
Thick Chewy Chocolate Chip Cookies (vegan + paleo)

Tips for Perfect Cookies

  • Oven temperature: I’m pretty basic with my baking––350ºF for most everything––but I experimented with higher heat for this recipe and it was well worth it. Crispier edges without the inside drying out, deeper richer color, more spread.
  • Scoop them generously: I used about 3-4 tbsp of dough per cookie, and I cannot recommend a spring loaded scoop enough.
  • Let them cool: Give them at least 15 minutes on the pan before transferring, they will be fragile while hot.
Thick Chewy Chocolate Chip Cookies (vegan + paleo)

More Cookie Recipes To Try

  • Crispy Chocolate Chip Cookies (flourless)
  • Almond Flour Chocolate Chip Cookies
  • Chocolate Chunk Oatmeal Cookies
  • Oat Flour Chocolate Chip Cookies (date-sweetened)
Thick Chewy Chocolate Chip Cookies (vegan + paleo)
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

Thick Chewy Chocolate Chip Cookies

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Big bakery-style chocolate chip cookies (but healthier!) Thick and chewy made with cashew butter, cassava flour, and dark chocolate. Vegan and paleo!


Ingredients

Scale
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/2 cup (125g) cashew butter (or any nut/seed butter)
  • 1/4 cup (50g) coconut oil*
  • 2 tbsp (30g) almond milk
  • 1/2 cup (70g) coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup (70g) cassava flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (80g) Hu Gems

Instructions

  1. Preheat the oven to 375ºF.
  2. Prepare the flax egg and set aside to gel.
  3. In a mixing bowl, combine cashew butter, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
  4. Add the flour, baking soda, and salt, and beat to incorporate.
  5. Fold in the Hu Gems.
  6. Scoop onto a lined baking sheet (I did about 3 tbsp per cookie, but they are quite big so you could use less for smaller cookies) leaving space in between for spreading.
  7. Bake for 12-15 minutes at 375ºF until golden on the edges.
  8. Remove from the oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

Notes

* You can sub applesauce, but you will lost the crispy edges and natural cookie spread.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 328
  • Sugar: 17g
  • Sodium: 148mg
  • Fat: 21g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g

Keywords: gluten free, cassava, grain free, paleo, vegan, dairy free, easy, one bowl, dessert, egg free, baking

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, paleo, cookies, sweet · Tagged: dessert, easy, gluten free, baking, vegan, one bowl, paleo, dairy free, egg free, grain free, cassava

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

Dairy-Free Frozen Yogurt Bites
Creamy Chocolate Chia Pudding
Cranberry Gingerbread Crumb Bars

Comments

  1. Shelby says

    September 29, 2020 at 12:34 pm

    Can you use tahini instead of cashew butter?

    Reply
    • Natalie says

      September 29, 2020 at 1:25 pm

      Yes absolutely! That would be delicious😋

      Reply
    • Kelly says

      February 25, 2021 at 7:13 pm

      Oh my gosh I have tahini I need to use up, and have an allergy to cashews, so am going to try this, thank you for the suggestion

      Reply
      • Natalie says

        February 26, 2021 at 8:35 am

        Hope you love them Kelly, sounds like a delicious version to me too!

        Reply
  2. Kit says

    September 29, 2020 at 12:48 pm

    It will be hard for me to find cassava flour near me. Can that be substituted with another flour? These look amazing!

    Reply
    • Natalie says

      September 29, 2020 at 1:26 pm

      All purpose or spelt would work. I haven’t tested them with any others so I don’t know of another great gluten/grain free sub. I did link some alternate recipes in the post too with different flours (almond and oat) if you prefer!

      Reply
  3. Abby says

    September 30, 2020 at 12:08 pm

    Looks amazing!! Can maple syrup be used instead of the coconut sugar? Thank you for all you do!!! You and your recipes are the BEST! 🙂

    Reply
    • Natalie says

      September 30, 2020 at 1:14 pm

      Haven’t tested it and it may affect the texture and spread, but they will still taste yummy! You may need extra flour to make up for the dry vs liquid difference, add slowly until the dough is still sticky but just roll-able🍪

      Reply
  4. Susan Gilchrist says

    October 17, 2020 at 8:19 pm

    I see 2 tablespoons almond milk in the ingredient list but don’t see it in the instructions. I assume it goes in with the wet ingredients. Thanks!

    Reply
    • Natalie says

      October 18, 2020 at 12:30 am

      Ah my bad, sorry Susan! But yes you assumed right 🙂

      Reply
      • Lara says

        October 31, 2020 at 9:24 am

        Really delicious and fast to make! I used a homemade sunflower and pumpkin seed butter; spelt flour and only 1/4 cup of sugar (which was enough for me); and I also made a quick stuffing out of beet powder and vegan chocolate spread and it turned into a nice thick and chewy halloween themed cookie. Thanks for all the work you put into each recipe. I truly love your new-ish website and drool over every recipe wanting to try EVERYTHING 🤤😍😂 have a wonderful weekend and Halloween 😊

        ★★★★★

        Reply
        • Natalie says

          October 31, 2020 at 5:57 pm

          Whoa your version sounds delicious and festive, I love the idea to stuff them! Appreciate your feedback and support Lara, happy halloween to you too😊

          Reply
  5. Safra says

    November 1, 2020 at 8:45 am

    Hey Natalie, can I use just normal dairy butter instead of nut or seed butter for this recipe ?

    Reply
    • Natalie says

      November 1, 2020 at 9:10 am

      I haven’t tested it and they may spread and turn out a bit thinner, but should work yes!

      Reply
  6. Sarah-Beth says

    December 14, 2020 at 9:25 am

    These are really good. I’m a fan of your chocolate chunk oatmeal cookies, and whilst they remain my favourite (because of the crunch) these are properly chewy and came out gigantic, making them feel more like a sugary white flour shop bought cookie. Great recipe! One question: how long do they keep? Mine came out so huge I can only manage one a day, (they’re the size of my outstretched hand and I have big hands)

    ★★★★★

    Reply
    • Natalie says

      December 14, 2020 at 9:37 am

      Good thing we can have multiple cookie loves in our lives, because I absolutely agree! The oatmeal feel more wholesome and these feel more like a bakery treat. Anyways, so so happy you loved them and airtight container in the fridge they will last a week or so. You could also freeze them, although haven’t tried it with these yet!

      Reply
  7. Kc says

    February 8, 2021 at 11:57 am

    This cookie dough feels very runny! Am I missing something? I’ll pop these in the oven and hope for the best.

    Reply
    • Natalie says

      February 8, 2021 at 12:19 pm

      Hmm nope shouldn’t be runny! I’d recommend adding more flour and maybe refrigerate for a bit before baking

      Reply
  8. Kathy says

    February 20, 2021 at 6:22 pm

    This is the second time making these cookies the first time I didn’t have cashew butter or cassava flour so I substituted with half almond and peanut butter and all purpose flour and they were perfection. This time I had all the same ingredients as the recipe and they didn’t spread and seemed a little dry. Any idea why this would happen?

    Reply
    • Natalie says

      February 21, 2021 at 8:11 am

      What brand of cassava flour did you use? And how thick/runny was your nut butter? Those would be my top two guesses for the difference, sorry the second round wasn’t as yummy Kathy!

      Reply
  9. Kelly says

    February 25, 2021 at 7:36 pm

    Do I need to melt the coconut oil first? Or just mix it in at room temp?

    Reply
    • Natalie says

      February 26, 2021 at 8:35 am

      Mine was melted, yes!

      Reply
  10. Liz says

    March 19, 2021 at 11:33 am

    They look amazing, but 328 kcal each? Ouch. :'(

    Reply
    • Natalie says

      March 19, 2021 at 4:03 pm

      I made mine quite big, feel free to make them smaller!

      Reply
  11. Chandra says

    March 27, 2021 at 3:33 pm

    I’ve made a lot of gluten free and egg free cookies and this recipe it my favorite!!

    Reply
    • Natalie says

      March 27, 2021 at 4:38 pm

      YAY!! Oh that makes me so happy to hear Chandra, enjoy them 🙂

      Reply
  12. Karen says

    July 17, 2021 at 1:42 am

    I just made these and tried one when they were in the middle of cooling, about after 10ish mins. They weren’t chewy but I will see tmrw if they get chewy overnight. I made these with almond butter instead. Batter was runny but I think it was bc there was too much oil from the almond butter so I figured that I needed to add more cassava flour. I also used the Hu Gems for the first time just for this recipe, they are very rich. One last thing- how long do these keep for? And can they be refrigerated to keep longer? Thank you

    Reply
    • Natalie says

      July 17, 2021 at 12:51 pm

      Hi Karen! They will get chewier the next day, were they crispy or dry or? Almond butter will be totally fine here and you actually want the batter slightly oily so you probably didn’t need the extra flour unless its too runny to scoop. They will keep best in the fridge, yes. Sealed in the fridge they can easily last a week 🙂

      Reply
  13. Karen says

    July 17, 2021 at 7:10 pm

    Hm I tried another cookie the next day. They were soft.. like how a soft cookie usually is. Neither crispy or dry the next day. I used a cookie scoop, the oxo brand one, but it was difficult to scoop the batter as it was pretty sticky and wouldn’t form a ball like in your video. I added a bit more flour to help with the stickiness. In the end, they are still edible. I think the culprit is that I didn’t realize I needed a hand mixer for this recipe..

    Reply
  14. Antonia says

    September 22, 2021 at 3:11 am

    Alternative to the coconut sugar? Or can I just leave it out?

    Reply
    • Natalie says

      September 22, 2021 at 9:56 am

      Brown sugar would work! I don’t recommend leaving it out, they will be rather bland tasting and not spread as well

      Reply
  15. Mila says

    October 11, 2021 at 9:09 pm

    These cookies turned out perfectly, yum! What’s the best way to store them and can I freeze them? Thank you ☺️

    ★★★★★

    Reply
    • Natalie says

      October 12, 2021 at 10:18 am

      YAY!! So so happy you like them too😋 In the fridge in an airtight container is best, they will last a week or so there. You can freeze them too!

      Reply
  16. Lily Aaron says

    January 11, 2022 at 9:53 pm

    Hi, how was the dough like after mixing all the ingredients? Is it sticky?

    Reply
    • Natalie says

      January 12, 2022 at 7:25 am

      Yes relatively sticky, not too sticky to roll into cookies in my experience though!

      Reply
  17. Natasha Lee says

    March 6, 2022 at 11:45 pm

    Hi was wondering if I can use tapioca flour instead of cassava flour?

    Reply
    • Natalie says

      March 7, 2022 at 9:30 am

      Tapioca tends to be much stickier so I think that would make the cookies too gummy, sorry!

      Reply
  18. Karen says

    April 19, 2022 at 9:49 pm

    Could avocado oil be substituted for the coconut oil? Also, can this recipe be doubled?Thanks

    Reply
    • Natalie says

      April 20, 2022 at 7:23 am

      Yes and yes! Both should work just fine, enjoy😋

      Reply

Trackbacks

  1. My Favorite Chocolate Chip Cookie Recipes #shorts | EpersianFood says:
    October 24, 2022 at 3:33 am

    […] Liz Moody’s: https://www.lizmoody.com/best-healthy-cookies/ Feasting on Fruit’s: https://feastingonfruit.com/thick-chewy-chocolate-chip-cookies/ […]

    Reply
  2. 41 Delicious Vegan Dessert Recipes Packed With Plants - Plant-Based Easy Recipes by Veggie Balance says:
    January 17, 2023 at 5:40 pm

    […] full of dairy and eggs? If you’re looking for a vegan cookie option, then look no further. Feasting on Fruit has a chocolate chip cookie recipe that’s chewy and thick to fulfil all of your […]

    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 >

Grain-Free Sweet Potato Waffles

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

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

Homemade Vegan Chocolate Soft Serve

Homemade Vegan Chocolate Soft Serve

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

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