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vegan, gluten-free, cookies, sweet · July 20, 2015

Chewy Vegan Snickerdoodles

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Get ready for the soft, sweet, cinnamon-coated bite of your cookie dreams with this easy chewy snickerdoodle recipe!

Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

Cinnamon sugar is basically cookie fairy dust. It makes everything more magical and delicious, especially if you’re a cinnamon addict like me and my friend Rebecca. When I’m not developing a blog recipe but just baking for myself to eat, I usually just hold the cinnamon shaker upside down over the bowl and shake it for a solid 7 seconds at least!

Why is it cookie fairy dust? I think it has something to do with the spice-sweet balance, not to mention it gets all over your fingers and licking them is practically mandatory. And if you make it with coconut sugar like I did, then the cookie-nibbling and finger-licking will feel a little more healthful and wholesome.

Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

I almost said “These little cookies are entirely fruit-sweetened!” but then I remembered that the cinnamon sugar coating has sugar in it, duh! But everything underneath the cinnamon sugar coating is fruit-sweetened. Not to mention moist and chewy and perfect. I know oil-free cookies can sometimes be really, really dry, but I guarantee that this chewy snickerdoodle recipe does not suffer from that healthy cookie curse.

Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-FreeVegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

I had a video. A video that perfectly captured the dough mixing, the cookie rolling, the sugar coating of this chewy snickerdoodle recipe. But I lost it. Somewhere between lugging all my photo equipment home to my parents house, backing up and erasing my entire hard drive because I kept running out of storage space on my laptop, and accidentally hitting the format card button on my camera thinking the clips were on my computer, it disappeared into the black hole that is that little trashcan icon. I was sad, but fortunately the cookies themselves survived the trip, as did these photos!

To make up for the videoless-ness, I do have a super special chilly treat coming up later this week featuring these cinna-sweet cookies. So bake a batch now and be ice-cream-recipe ready!

Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

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Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

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Vegan Chewy Snickerdoodle Recipe

Vegan Snickerdoodles (oil-free + gluten-free)

★★★★★ 4.9 from 8 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 1x
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Ingredients

Scale
  • 8 pitted Medjool dates
  • 1 1/4 cup rolled oats
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp baking powder
  • 1 tsp cinnamon (or less if you don’t like super cinnamon-y things)
  • 1 tsp vanilla extract
  • SUGAR COATING
  • 2 tbsps coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 350F.
  2. Blend all the cookie ingredients together in a food processor until it starts to clump together. Don’t over process.
  3. Roll into 10 balls.
  4. Mix together the coconut sugar and cinnamon.
  5. Roll each ball in the sugar to coat all sides
  6. Arrange the balls on a baking sheet lined with parchment paper.
  7. Press the balls into cookie shapes (they will not spread much on their own).
  8. Bake for 10-11 minutes at 350 F.
  9. They are delicious warm, but keep any leftovers in an airtight container in the fridge.

Did you make this recipe?

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Vegan Chewy Snickerdoodle Recipe | Gluten-Free & Oil-Free

Silly fact: When I was little, I confused the words Shrinky Dink (those weird 90s craft things) and Snickerdoodles, so for a while I thought Snickerdoodles were an art project not a cookie.

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In: vegan, gluten-free, cookies, sweet · Tagged: vanilla, oil-free, baked, cinnamon, dessert, medjool dates

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Comments

  1. Kaila @healthyhelperblog! says

    July 20, 2015 at 3:36 pm

    Making these today!! NO DOUBT. They look amazing.

    Reply
    • [email protected] says

      July 20, 2015 at 4:32 pm

      DO IT!!! Let me know how they turn out 🙂

      Reply
  2. Rebecca @ Strength and Sunshine says

    July 20, 2015 at 4:10 pm

    Shrinky Dink and Snikerdoodle? Hahahahahaha! (Girl, that thing was the bomb though!)
    And…YES I might as well just pour the whole cinnamon bottle into the bowl 😛
    But these are my kinda cookie! When I make cookies they are like this, soft chewy and just….perfect!
    I think you need to ship me some though…..since you don’t have a video! Damn…I want a snickerdoodle baking video! Hahahahaha 😉 XOXOXO

    Reply
    • [email protected] says

      July 20, 2015 at 4:40 pm

      Well I better get Snickerdoodling pronto if I owe everyone a box to make up for the lack of video!!! Hahaha, or maybe just you 🙂 But the clip of the sugar sprinkling was pretty epic, I’m not sure even an entire batch of cookies can make up for it. lol Although they are pretty darn soft and chewy!

      OMG when I was linking to your site I searched ‘cinnamon’ and the results went on for 16 pages!!! That is some serious spice dedication girl, I love your style <3 xoxo

      Reply
      • Rebecca @ Strength and Sunshine says

        July 20, 2015 at 5:51 pm

        Really!? Omg…I think it’s time to rename the blog….cinnamon and sunshine 😉

        Reply
  3. Kat from curlsnchard.com says

    July 20, 2015 at 5:46 pm

    Oh I love how you transformed snickerdoodles into a oil free, fruity dream! I didn’t expect them to be so super simple to make, that’s awesome! I’m a huge cinnamon addict too – I add it everywhere and seriously have to stop myself from putting it in every single recipe I make. 😀

    Reply
    • [email protected] says

      July 20, 2015 at 6:09 pm

      I didn’t expect them to be so easy either! I love when simplicity surprises me 🙂 The cinnamon addiction is real, I often reduce the amount when I’m writing the recipe because I know that not everyone feels the same way 😀 haha But for my own cookies I go crazy!!

      Reply
  4. The Vegan 8 says

    July 20, 2015 at 9:20 pm

    I LOVE snickerdoodles! One of my favorite cookies of all-time! Because they contain my favorite flavor of all-time, CINNAMON!! These are so pretty, look so moist and I love how healthy they are! These would be great crumbled over ice cream as well, oh my gosh! Amazing!

    Reply
    • [email protected] says

      July 20, 2015 at 9:28 pm

      Yes!!! Another fellow cinnamon lover <3 They are really moist and tasty! You read my mind on the ice cream idea, that's why I have an ice cream + snickerdoodle recipe coming up later this week! (It's partially inspired by you too!)

      Reply
  5. Mandy says

    July 21, 2015 at 5:12 am

    I’m dying about the Shrinky Dink / Snickerdoodle confusion. SO funny! Ok, but seriously….these look amazing. The cinnamon-coconut sugar combo is the BEST! I have all the ingredients to make these, so I’m super excited. That’s a bummer about the video, but you’re really making up for that 😉

    Reply
    • [email protected] says

      July 21, 2015 at 2:22 pm

      Thanks Mandy! I honestly think coconut sugar is better in snickerdoodles than the traditional white sugar ever was! And in the end, I think ice cream > video anyways 🙂

      Reply
      • Mandy says

        July 23, 2015 at 6:04 am

        Natalie! These were SO good!!! We whipped these up after an early dinner and enjoyed them with some cashew milk ice cream. Thumbs up from everyone…especially Willow! I love how quick and easy these were to make – and the ingredient list is short and sweet – my kind of recipe. Definitely a cinnamon lover’s dream! <3

        ★★★★★

        Reply
        • [email protected] says

          July 23, 2015 at 1:40 pm

          I still can’t believe you made 2 recipes in one day! Gotta take advantage of the parent’s AC while you got it I suppose 😉 The ice cream combo sounds so good, that cashew milk stuff is the bomb! And if they pass the Willow test than my work here is done 🙂

          Reply
  6. Ana Fernandez says

    July 21, 2015 at 1:31 pm

    om nom nom! They turned out great!! and they really taste like the real deal (and even better than the super expensive bag of gf snickerdoodles that I bought the other day) Keep up the great work!!

    Reply
    • [email protected] says

      July 21, 2015 at 2:25 pm

      Wow you already made them!?! You are awesome Ana, and such a speedy cookie baker! I’ve totally splurged on the overpriced vegan and gf cookies before and they are always a little disappointing…but that doesn’t stop me from doing it again a few months later once I’ve forgotten 😀 haha I’m glad you liked these homemade ones, and thank you for the great feedback 🙂

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

    July 21, 2015 at 10:20 pm

    I so need these in my life!! I love that I always have every ingredient for your recipes already on hand. I definitely need to make these before you share the chilly treat because I know I’m going to be swooning over whatever it is!

    Reply
    • [email protected] says

      July 21, 2015 at 10:33 pm

      Either we have fairly similar tastes, or you just always have a very well stocked pantry and fridge! 😉 haha I’m already swooning over your most recent ice cream creation (although I don’t think lemon and snickerdoodles would be very good together). We must make the most of summer with as many ice cream recipes as possible!

      Reply
  8. Meg @ Noming thru Life says

    July 22, 2015 at 6:24 am

    Logan (the boyfriend) is going to flip his socks when I make these for him. He LOVES snickerdoodles. But they are such butter and sugar extremists that we don’t make them ever. So I cannot wait to fill the hole in his heart with these 😉 Yay!

    Reply
    • [email protected] says

      July 22, 2015 at 2:01 pm

      Aww that makes me so happy just reading it!!!! You’re going to be the best girlfriend ever! Healthy cookies are the way to anyone’s heart I think 🙂

      Reply
  9. Thalia @ butter and brioche says

    July 22, 2015 at 7:07 am

    I shamefully have never tried a snickerdoodle cookie.. here in Australia they aren’t available! Definitely inspired to try out this recipe – I love how healthy it is.

    ★★★★★

    Reply
    • [email protected] says

      July 22, 2015 at 2:09 pm

      Wow really!?! I didn’t try them till I was probably like 15 or something, my mom never made them, so don’t feel too bad. Pretty much just a simple cookie and a lot of cinnamon sugar 😀 haha These may not be the most classic interpretation, but they are really delicious and cinnamon-y and healthy! Thanks Thalia 🙂

      Reply
  10. Sina says

    July 22, 2015 at 12:18 pm

    I so gotta try these! They just sound incredible, Natalie! 🙂 I know what I’m making tomorrow.!

    Reply
    • [email protected] says

      July 22, 2015 at 2:10 pm

      Thanks Sina! So I take it you are a cinnamon lover too 😉 Can’t wait to hear how they turn out!

      Reply
  11. Ceara @ Ceara's Kitchen says

    July 22, 2015 at 4:55 pm

    I am oohing and aaahing over hese photos, Natalie! They look so chewy but soft at the same time! And I couldn’t agree more – I LOVE a cinnamon sugar coating on ALL my cookies! Hehe, it IS like a magic fairy dust! Love this recipe 🙂

    Reply
    • [email protected] says

      July 22, 2015 at 5:21 pm

      Thank you Ceara! Your comment made me think of trying cinnamon sugar on chocolate cookies…that may have to happen…soon 🙂

      Reply
  12. Harriet Emily says

    July 22, 2015 at 6:44 pm

    *gasps* wow!!! These look sooooo amazing, I can’t believe they’re oil and gluten free! They look so moist! I’ve always wanted to try snickerdoodles, and I can’t believe I still haven’t. I’m definitely going to have to make these so I can finally try one. I can already tell I’m going to love them!

    ★★★★★

    Reply
    • [email protected] says

      July 22, 2015 at 8:11 pm

      You’ve never had snickerdoodles! Now I’m gasping! It’s kinda like me and the whole banoffee situation I discovered after seeing your decadent Sundae. We need to trade desserts 🙂

      Reply
  13. Melissa @ vegan does it says

    July 22, 2015 at 8:12 pm

    You know I always say it, but these are so perfect for the kiddos! My littlest one loves cinnamon(and I do too) so she would absolutely love these

    Reply
    • [email protected] says

      July 22, 2015 at 11:05 pm

      It seems to me that your kids have very good tastes 😉

      Reply
  14. Audrey @ Unconventional Baker says

    August 4, 2015 at 2:53 am

    lol on the Shrinky Dink and Snikerdoodle! 🙂

    So finally made my way over to see what’s in these babies and it’s as I suspected — they’re full of genius! ♥ You know you inspired me to give coconut sugar a try again — I got some on a whim after seeing you use it in things like this, but haven’t gotten around to actually doing anything with it. Coincidentally, I think the last time I did was years ago and in a snickerdoodles recipe! 🙂

    About that video, have you looked at recovery options? I delete stuff like that regularly {dessert brain syndrome?! 😉 }. My husband has a wonderful way of pulling my photos back out of oblivion. Maybe it’s not beyond hope to find that footage again…

    Reply
    • [email protected] says

      August 4, 2015 at 2:09 pm

      Thank you Audrey! I think coconut sugar was probably invented for snickerdoodles so that makes sense 😉 But you need to start putting it in everything! Lol, dessert brain syndrome 😀 I haven’t thought about how to recover it, I completely formatted the card so I figured it was gone for good, but I’ll do some googling on the subject, thanks for the idea!

      Reply
  15. maddy says

    October 11, 2015 at 12:37 am

    Just made these little guys with my roommate. WOW! They are amazing! Thanks for the recipe, Natalie!

    ★★★★★

    Reply
    • [email protected] says

      October 11, 2015 at 1:11 am

      Thank you Maddy, that makes me so happy to hear!!! Snickerdoodle-making and munching with friends sounds like a wonderful way to spend a Saturday 🙂

      Reply
  16. The Vegan Junction says

    November 20, 2015 at 8:33 am

    Oil free, homemade snickerdoodles, it doesn’t get much better than that! Snickerdoodles are the best, but they, like many cookies,, do often have oil and higher fat content. So, thanks for sharing this recipe!

    Reply
    • [email protected] says

      November 20, 2015 at 4:51 pm

      You are so very welcome! I love oil free baking mostly because it means more cookie eating 🙂 These are some of my favorites, because I’m a bit of a cinnamon freak ha! Hope you try them!

      Reply
  17. Miles says

    December 5, 2015 at 2:43 am

    Soft, chewy, heavenly, everything about these cookies is amazing. These were a great Christmas treat. Nice job on the recipe!

    Reply
    • [email protected] says

      December 5, 2015 at 2:45 am

      Thank you Miles, I’m so happy you enjoyed them 🙂 Happy (early) holidays to you!

      Reply
  18. AFizzle says

    August 16, 2016 at 4:37 am

    These were great thanks!! Shared it on my blog as well 🙂

    ★★★★

    Reply
    • Natalie says

      August 16, 2016 at 2:16 pm

      I’m so glad you liked them!!

      Reply
  19. Mary says

    August 17, 2016 at 2:32 pm

    I just made them and they are absolutely amazing! So crunchy! My favorite hclf cookie recipe by far! Thanks so much for sharing!

    ★★★★★

    Reply
    • Natalie says

      August 17, 2016 at 4:13 pm

      I’m so glad you like them Mary! They are still one of my favorites too 🙂

      Reply
  20. Bex says

    October 16, 2016 at 2:05 am

    These are delicious! And they were very easy to make. I made a whole bunch of mini cookies because I wasn’t sure how big they were supposed to be. Will definitely be making them again! Thanks!

    Reply
    • Natalie says

      October 16, 2016 at 2:30 am

      I’m so happy you liked them!! Mini cookies sound adorable, plus that means you can have more at one time 🙂 Thanks for the feedback Bex!

      Reply
  21. Hayley says

    December 18, 2016 at 1:19 am

    These are amazing! I really need to stop being so surprised when I make one of your recipes and it (of course) turns out delicious 🙂

    Reply
    • Natalie says

      December 18, 2016 at 6:04 pm

      YAY!! Haha the pulling a new recipe out of the oven excitement never wears off for me, so I think being surprised every time is just part of the fun 🙂 Thanks Hayley!

      Reply
  22. Neiru says

    June 8, 2017 at 4:38 pm

    These look great but I don’t have a food processor. Is there a way to substitute date sugar for pitted dates or oat flour for the rolled oats? If yes, do you know what the measurements would be?

    Reply
    • Natalie says

      June 8, 2017 at 9:01 pm

      Oat flour for the rolled oats will work fine, although I would suggest decreasing the amount to 1 cup. As for the dates, perhaps just increase the applesauce to make up for the date moisture along with date sugar or coconut sugar for sweetness. These are estimates, but about 2/3 cup applesauce and 1/4-1/3 cup sugar should be good 🙂

      Reply
  23. Kerstin von Sehlen says

    July 10, 2017 at 6:21 pm

    I love cinnamon sweets – especially with warm apples – so these snickerdoodles seem to be perfect for me! 😀
    The only “problem” I have is that I am not used to measure in “cups” but rather in grams – and when I tried to calculate the ingredients with the help of some internet-pages every page has different information of how much 1 cup of the same ingredient is… 🙁
    Would you be so kind to tell me how many grams of the ingredients I would need to bake these snickerdoodles? It would be sufficient to give me the information for 1 cup of each ingredient and from there I can calculate the exact amount of the ingredients myself.
    Thanks a lot in advance!

    Reply
    • Kerstin von Sehlen says

      July 10, 2017 at 6:37 pm

      Eh, me again…

      I just checked the receipe again and saw that I would only need the grams for the rolled oates, the apple sauce and perhaps for the sugar (in case I would want to replace the dates with brown sugar and plant-milk, e.g. if dates are not available).

      The other ingredients measurements are in tsp and TBsp which is okay because I am used to those.

      If it was easier for you to tell me how many TBsp are in 1 cup of the above mentioned ingredients than measuring them with a scale, that would also be sufficient – I can calculate the grams from that information myself.

      I am really looking forward to trying these snickerdoodles – they sound sooo delicious! 😀

      Reply
    • Natalie says

      July 10, 2017 at 7:44 pm

      Hi Kerstin! Unfortunately I don’t bake by weight measurements, so I don’t know the gram amounts for everything here. I just use google to convert when necessary, but some ingredients can be hard to find. But I can tell you that 1 cup = 16 tablespoons, so perhaps with that info you can figure out the conversions for those 3 ingredients? So that would be 4 tbsp of applesauce and 20 tbsp of rolled oats. Hope that helps!

      Reply
      • Kerstin von Sehlen says

        July 11, 2017 at 9:52 am

        Thanks so much, it helped a LOT!
        Can’t wait trying out the receipe – so I will probably stay up late tonight… 😀

        Reply
        • Natalie says

          July 11, 2017 at 10:07 am

          Hehe love it! Happy after dark baking😊

          Reply
          • Kerstin says

            July 14, 2017 at 4:30 am

            These cookies were absolutely amazing! I baked them late in the evening and they only lasted till the next morning because I wanted my husband to taste them as well. 😀

            I tried out different sizes (big and thin, small and thin, big and thick, small and thick) and also the difference between “a ball rolled in the coating” and “a formed cookie pressed into the coating” (with one side and with both sides), and it was quite interesting to taste the different results – we liked them all and preferred the small thin ones: chewy enough but not too much dough so the tasty coasting has more “presence”.
            Concerning the handling it was easier to form the cookies first so my fingers did not get too sticky and it was quicker done (but that might just have been caused by not being used to roll dough in a coating).

            I hope to find some time at the weekend to try out the version without dates (as was asked in one of the previous comments) just in case I cannot get some but would not want to do without the cookies. 😀

            So thanks again for this great receipe and for your effort concerning the measuring with spoons!

          • Natalie says

            July 14, 2017 at 8:58 am

            Yay!! I am so so happy to hear that they were a success Kerstin, gone in less than 24 hours is always a good sign😊 That’s so interesting about the different shapes/coating methods. But makes sense because smaller cookies will have more of that delicious cinnamon sugar coating per bite and better texture throughout too. Thanks for the feedback and I hope the date-free version goes just as well!

  24. Kerstin von Sehlen says

    July 14, 2017 at 7:02 pm

    Here comes another feedback: I tried the receipe without dates and instead took the amounts of additional applesauce and raw brown sugar as you have mentioned further up – and then I had to use the double amount of rolled oates to get the dough at least a bit shapeable. 😀

    In the end I had 57 small cookies (ca. 3 cm) on two trays and baked them with hot air (160°C) for 15 minutes because the dough was quite moist – the result is sooooo delicious!!!

    And we cannot eat too many of them at once becaue silly me forgot that the applesauce has already been sweetened with raw sugar and therefore the cookies are quite sweet… But even the better – the longer we can enjoy them! 😀

    It is 2:00 a.m. now and I really have to go to bed – okay, perhaps just one more cookie… 🙂

    ★★★★★

    Reply
    • Natalie says

      July 14, 2017 at 8:25 pm

      Hehe just getting a jump start on breakfast cookie style 🙂 I am so happy the date-free version worked–that is great to know! Mmmm sweet but so good I bet, and cute too considering how many little cookies you got. Thank you for all the feedback, I love hearing about other people’s tweaks experiments!

      Reply
      • Kerstin von Sehlen says

        July 20, 2017 at 6:54 am

        Yes, experimenting is fun – but would not work without the prior inspiration of the original receipe; so many thanks for that!!! 😀

        ★★★★★

        Reply
        • Natalie says

          July 20, 2017 at 3:53 pm

          Always happy to inspire 🙂

          Reply
  25. Sarah-Beth Hatton says

    December 11, 2018 at 12:16 pm

    These look good! I’ve actually never seen a snickerdoodle, or eaten one but I think this recipe is a must try! I can’t get coconut sugar where I live, could I sub brown sugar?

    Reply
    • Natalie says

      December 11, 2018 at 10:05 pm

      Really!?! Oh well if you like cinnamon they are just heavenly, definitely worth trying soon🤗 And yes, brown sugar will be just fine here!

      Reply
  26. Jennifer says

    June 24, 2021 at 12:47 am

    How much is the measurement of 8 dates in a cup? The dates that I can find in my supermarket is much smaller than yours. Also , is it better to do small cookies or bigger size cookies for this recipe?

    Reply
    • Natalie says

      June 25, 2021 at 8:30 pm

      Hi Jenifer! Eight dates will be about 2/3 cup packed, or close to 150g. If your dates are smaller than modules I would recommend measuring by weight so you make sure you use enough. And personally I prefer these as smaller cookies!

      Reply

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Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

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