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vegan, gluten-free, easy, paleo, fruit-sweetened, cookies, oil-free, sweet · June 15, 2017

Chewy Grain-Free Peanut Butter Cookies

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These healthy vegan peanut butter cookies are completely flourless, fruit-sweetened, and egg-free–made with just 5 simple ingredients in under 30 minutes!

Vegan Grain-Free Peanut Butter Cookies

I just had one of those incredulous “How do I not have a {insert essential dessert here} recipe on the blog by now?!” moments. And, as you probably already guessed, this time the sweet essential in question was peanut butter cookies. And also mini muffins, but I haven’t had the chance to solve that bite-sized dilemma quite yet.

I drop the ball on peanut butter things much too often, but I swear I really do love the stuff. See looky HERE – cold ice creamy peanut butter proof. And I especially adore it with chocolate, yet it seems most of my past peanut butter recipes don’t involve PB’s cacao bestie. So I guess what I’m saying is that my recipe index is not an accurate representation of my feelings towards peanut butter. Just thought you should know.

Vegan Grain-Free Peanut Butter Cookies

But I set out on a mission to make the best easy/healthy/yummy/all-the-adjectives-cookie-dreams-are-made-of peanut butter cookie my tastebuds could imagine, and I think these Chewy Grain-Free Peanut Butter Cookies hit the mark. No wait…they blew right past the mark and into exceeds snack expectations territory.

Imagine a peanut butter cookie Larabar. And imagine a warm, soft-baked peanut butter cookie. Now take a bit of both those scenarios, smush it all together, and behold…

Chewydelicous cookie perfection!

That’s what’s happening here, and I am not the least bit mad about this hybrid.

Vegan Grain-Free Peanut Butter Cookies

I promised easy. These cookies are 5 ingredients, one food processor, less than 30 minutes from pitting the dates to biting into a scrumptious cookies. How’s that for any-day doable?

Vegan Grain-Free Peanut Butter Cookies

These cookies were inspired by my favorite little flourless chocolate crinkle cookies. So the base ingredient that binds them, sweetens them, and makes up about 50% of the dough is medjool dates. The flourless and grain-free dry ingredient at work here to balance all that date sticky-ness and simultaneously bump up the peanut flavor is powdered peanut butter. Unsweetened is best if you can find it, the dates have the sweetness thing covered. A quarter cup of creamy peanut butter keeps the cookie texture rich and buttery. And finally baking powder, because we are baking after all.

Vegan Grain-Free Peanut Butter Cookies

EAT THEM WARM. From the oven. Freshly baked.

Yes that tip truly does warrant all caps, I’m not scream-typing for no reason. Because they are ten times better fresh. The next day they are a totally different-textured but still delicious beast – more chewy and no-bake cookie like. If you don’t catch them in the buttery oven-warm window, I actually prefer them chilled after that as a little sweet snack or dessert bite.

Vegan Grain-Free Peanut Butter Cookies

Happy nutty cookie nibbling!

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Vegan Grain-Free Peanut Butter Cookies

★★★★★ 4.9 from 14 reviews
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

These healthy vegan peanut butter cookies are completely flourless, fruit-sweetened, and egg-free–made with just 5 simple ingredients in under 30 minutes!


Ingredients

Scale
  • 15 pitted medjool dates
  • 1/2 cup powdered peanut butter ((preferably unsweetened))
  • 1/4 cup creamy peanut butter
  • 2–3 tbsp non-dairy milk
  • 2 tsps baking powder
  • Optional: pinch of salt ((if your peanut butter is not salted))

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates in a food processor until broken down into small pieces. Don’t over process or it will form a big ball.
  3. Add the powdered peanut butter, peanut butter, and baking powder. Process slowly adding the milk 1 tablespoon at a time until a ball of dough forms.
  4. Break off pieces of dough and roll into 10-12 balls.
  5. Arrange on a baking sheet lined with parchment paper. Press down gently and use a fork to make criss-cross lines on the top of each cookie.
  6. Bake for approximately 12 minutes at 350F.
  7. Remove from the oven. Cool for 10-15 minutes. Enjoy!
  8. They are best fresh but leftovers can be stored in an airtight container in the fridge.

Keywords: baking, sugar free, easy, healthy, dessert, snack

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In: vegan, gluten-free, easy, paleo, fruit-sweetened, cookies, oil-free, sweet · Tagged: dessert, medjool dates, peanut butter, snack, healthy, flourless, nut, powdered peanut butter

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Comments

  1. rachel @ athletic avocado says

    June 15, 2017 at 8:11 am

    Oh man that doughiness and peanut buttery-ness of these cookies is legit INSANE! Pinning these babes for later <3

    Reply
    • Natalie says

      June 15, 2017 at 10:05 am

      “doughiness” the perfect made up adjective for these guys👌 Thanks for pinning friend!

      Reply
  2. Sara says

    June 15, 2017 at 8:45 am

    Really you had me at peanut butter, but then you said larabar and I was totally on board! LOVE the super chewiness of those gems, and these cookies look like they’d take it one step further in texture and flavor, too! I love making peanut butter things with very minimal ingredients so it’s super prominent in peanut buttery-ness, which it looks like you definitely did here. These look so simple but perfect, as always, Natalie! Hope you’ve had a lovely week so far 🙂

    Reply
    • Natalie says

      June 15, 2017 at 10:08 am

      Even though I know your true love lies with almond butter, I think you would love these too with all their fruit sweetness! Totally agree on the prominent peanut flavor thing–if I’m eating a peanut butter cookie it better taste like complete peanut butter overload😋

      Reply
  3. Mig says

    June 15, 2017 at 11:26 am

    I used to think that peanut butter without chocolate was a lot like Art Garfunkel’s solo career. This may have swayed me but boy, I can’t wait for the reunion tour!

    ★★★★★

    Reply
    • Natalie says

      June 15, 2017 at 1:04 pm

      Hahaha this comment is perfect 😀

      Reply
  4. Ashley @ The Naked Food Life says

    June 15, 2017 at 2:13 pm

    And best cookie food porn goes to . . . Natalie!!! These look delish and your pictures are amazingggg!

    Reply
    • Natalie says

      June 15, 2017 at 9:45 pm

      Hahaha!! And I didn’t even know I was nominated 😀 Thanks Ashley!

      Reply
  5. Rachel says

    June 15, 2017 at 3:47 pm

    Do you have an equivalent of the dates for dates paste? I REALLY want to make these tonight, but made all my dates into date paste! That’s considerably more liquid than just dates, so maybe I just won’t need as much non-dairy almond milk? Thoughts?

    Reply
    • Natalie says

      June 15, 2017 at 9:45 pm

      Hmm I worry that it will still be too much moisture even with leaving out the non dairy milk. I would start with 1/2 cup date paste but you still may need extra powdered peanut butter (or even some oat flour) to get a rollable dough. Good luck!

      Reply
  6. Harriet Emily says

    June 16, 2017 at 6:01 am

    Yum yum yummmmmm!!! Peanut butter cookies are the best! I love that these are so healthy too. They look beautiful Natalie <3

    ★★★★★

    Reply
    • Natalie says

      June 16, 2017 at 11:21 am

      Thanks girl! They are one of my favorite cookies too…but then again there aren’t many cookies I don’t like 🙂

      Reply
  7. Demeter | Beaming Baker says

    June 16, 2017 at 11:55 am

    Right?? I’ve been thinking about how I don’t have a basic peanut butter cookie recipe either! But then, it’s like the too much pressure, need to make it perfect PERFECT before it goes out. Lol. But why did I already know that you LOVE PB? Even without the so-called recipe index proof you mentioned? Bestie connection? I think so! 😉 Oh gosh… I’m imagining that PB cookie larabar, then I’m thinking about it as an FoF cookie recipe, and I’m just in PB bliss. <3 <3 “Chewydelicous cookie perfection!”<— basically all I need to kick off the week. 😉 Needing all of these cookies and THEN some! Hugs! Xoxo

    Reply
    • Natalie says

      June 16, 2017 at 2:26 pm

      Wow you’re right you don’t have one either!! That’s something that BB definitely needs one of these days, but I will wait patiently while you perfect it 🙂 See that’s why I made them flourless and fruity–leaving my options open to still make an even classic-er pb cookie in the future with flour and stuff if ever the urge strikes. Happy weekend friend! <3

      Reply
  8. Yvonne says

    June 16, 2017 at 1:06 pm

    Hi there! Love all of your formulas…especially the possibility of healthy PB cookies. I wanted to ask if PB powder wasn’t available, what would be a good substitute?

    ★★★★★

    Reply
    • Natalie says

      June 16, 2017 at 2:23 pm

      Hi Yvonne! You could use almond flour or oat flour instead, but the amounts will vary slightly with each. I would recommend starting with the same 1/2 cup for whichever you use and then adding more as needed until you have a sticky but rollable dough. Or cocoa powder works as well if you are up for an extra decadent cookie 🙂

      Reply
      • Yvonne says

        June 16, 2017 at 2:57 pm

        Hi Natalie,
        I ended up using the same amt of almond meal and they came out so yummy. I love the texture. The PB powder would have definitely bumped up the PB flavor, but i dont mind the hint of almond. I will have to find a sugarless PB powder…the search continues.
        Thanks!

        ★★★★★

        Reply
        • Natalie says

          June 17, 2017 at 11:47 am

          Yay I am so happy the almond meal worked! Yes the peanut powder has a pretty intense peanut taste so it will definitely be more subtle without that, but I love the rich nuttiness of almond meal too so it still sounds delicious in it’s own way 🙂 Crazy Richards is the only brand I know of that has the unsweetened stuff in stores, Amazon has a few different brands though. Good luck!

          Reply
  9. The Vegan 8 says

    June 16, 2017 at 9:03 pm

    The date queen does it again!! These definitely scream the peanut butter Larabar to me too! I’ve actually eaten the peanut butter cookie Larabars and they are tasty. I really love that you added powdered peanut flour for an additional bump of peanut butter flavor because, hey, you can never have too much peanut flavor! They are so perfectly round and look so ultimately chewy! And I’m glad you realized you didn’t have a peanut butter cookie on here yet, because it was time these beauties showed their face. I love peanut butter cookies, they are so much of a stronger flavor than almond…in a really good way. I bet these would be really delicious in some vanilla ice cream if you broke them up in little chunks. Mmmmm, craving ice cream again, haha! Great recipe Natalie1

    Reply
    • Natalie says

      June 17, 2017 at 11:50 am

      Wait wait wait…YOU like a larabar flavor!?!?! But all the dates? How? What? Not even a chocolate flavor either? I’m shocked! lol Kidding of course–that makes me happy to hear actually 🙂 I have had that jar of powdered pb in my pantry for far too long, it needed to find a delicious purpose and cookies were it. I still might have to do a non date packed pb cookie someday, but there’s always time and more peanut butter for that. Oooh yes I am loving this ice cream plan! Kinda making me thing of your Pecan Pie Cookies that I keep thinking are ice cream topped again lol 😀

      Reply
  10. Gina says

    June 16, 2017 at 9:58 pm

    If I substitute cacao powder for the powdered pb, is the measurement the same? Or do you think I should use a bit less, 1/3 cup?

    ★★★★★

    Reply
    • Natalie says

      June 16, 2017 at 10:05 pm

      It would require the same 1/2 cup in order to not be too sticky to roll, but if that is too intense a chocolate flavor for you than you could do half cocoa and half almond/oat flour instead.

      Reply
  11. Dora Lassen says

    June 17, 2017 at 5:00 am

    Wonderful! They are full of flavor, which means my boys have another great treat they love, that won’t mess them up!

    Reply
    • Natalie says

      June 17, 2017 at 11:42 am

      I am so happy to hear it Dora, I hope they (and you!) enjoy them 🙂

      Reply
  12. Agness of Run Agness Run says

    June 19, 2017 at 2:20 pm

    I could eat these cookies all day long! I will definitely give them a try, Natalie!

    Reply
    • Natalie says

      June 19, 2017 at 8:37 pm

      I could too! A nibble here, a nibble there 🙂 Thanks Agness!

      Reply
  13. Dom Phelan says

    June 21, 2017 at 9:13 am

    First time commenter and new lifetime subscriber! I first discovered your YouTube channel, then your blog and have literally been obsessed since then (no joke, super obsessed).
    Your recipes are simply wonderful and a genuine joy to read (& re-create), so thank you!
    This is definitely one of my favourite recipes, not only for the peanut goodness of these cookies, but the fact you introduced me to my new favourite ingredient powered peanutbutter… What a discovery!
    Please don’t stop being the lovely, creative soul that you are.
    Much love from the UK

    ★★★★★

    Reply
    • Natalie says

      June 21, 2017 at 2:33 pm

      Aww this is the sweetest comment ever, thank you SO much for the kind words and support <3 Yes powdered peanut butter is the best. It's nice for a lower fat way to smear pb on everything, but I especially love it for using in recipes--so much flavor! I hope you enjoy these little nibble-perfect cookies Dom 🙂

      Reply
  14. Anjali @ Vegetarian Gastronomy says

    June 30, 2017 at 12:12 pm

    I love how simple these are! I have yet to experiment with peanut butter powder. Although i think this recipe is making me want to try. It’s perfect for the summer and they look so nice and chewy! I’m totally intrigued by the lack of any type of flour! Thanks Natalie!

    ★★★★★

    Reply
    • Natalie says

      July 1, 2017 at 6:24 pm

      You haven’t tried the powder pb yet? I don’t love it for spreading/dipping like actual peanut butter but it’s awesome in baking, the flavor is really intense. Just waiting for powder almond butter, we know it won’t be long 😀

      Reply
  15. Didiejolie says

    July 21, 2017 at 6:28 am

    Hi !
    Do you have any idea of the weight of the datte please ?
    Thanks in advance,

    Elodie

    Reply
    • Natalie says

      July 21, 2017 at 10:02 am

      I don’t know the weight for the dates since I don’t use a kitchen scale, but I can tell you that according to the package 2 dates = 46 grams so 15 dates like the recipe calls for would be about 345g if my math is correct. Hope that helps!

      Reply
  16. Aryane @ Valises & Gourmandises says

    August 2, 2017 at 3:17 am

    Look at these beauty! I really need to get my hand on some powdered PB!
    Thanks for the recipe Natalie! 🙂

    Reply
    • Natalie says

      August 2, 2017 at 6:03 pm

      I hope you can find it! Most flavorful “flour” perfect for extra peanut cookies🤗 Thanks for checking them out Aryane!

      Reply
  17. Charity says

    August 6, 2017 at 9:15 pm

    We made these cookies this week, with Orgain Peanut Butter Protein Powder, instead of the powdered peanut butter, and they were delicious. The ratio of dates to the other ingredients was spot on. Thanks for another reliably great recipe. Well done!

    ★★★★★

    Reply
    • Natalie says

      August 7, 2017 at 10:55 am

      That’s such a great idea to swap in the PB protein powder! Actually I’m not sure I’ve ever seen/tried peanut butter protein powder, but now I want to just for all the potentially delicious recipe possibilities 🙂 I am so happy they turned out well, thanks for the feedback Charity!

      Reply
  18. Katie says

    August 14, 2017 at 10:43 pm

    Hi Natalie! Is it possible to make the creamy peanut with the peanut butter powder and then use the powder on its own? I don’t have a stock of regular pb but I do have loads of pb powder! What are your thoughts?

    Love love love you and your creations,
    Katie💕

    ★★★★★

    Reply
    • Natalie says

      August 15, 2017 at 12:35 pm

      You can certainly try it! My only concern is that they will be drier after baking due to the lower fat content, but the fact that they are date-based may be enough to offset that. Good luck!

      Reply
  19. Radz says

    August 21, 2017 at 9:59 am

    Hi
    We dont get powdered peanut butter in India. Whats a substitute? Alternatively how can we make it at home? Thanx

    ★★★

    Reply
    • Natalie says

      August 22, 2017 at 10:38 am

      I don’t think it’s something you can make at home without an industrial strength dehydrator, but you can substitute the powdered peanut butter with flour. Oat flour would work as would all purpose, or even something like almond or coconut, but each will require a slightly different amount so it may take some adjusting to get a sticky but still rollable dough texture. Good luck!

      Reply
  20. Lisa Guia says

    September 9, 2017 at 4:09 am

    Hello!

    I love the sound of this.

    Could i use fine ground peanut instead of powdered peanut?

    Thanks! Lisa

    Reply
    • Natalie says

      September 9, 2017 at 11:59 am

      Hi Lisa! Yes that should work, although powdered pb has the oil removed so it’s a lot drier than ground peanuts which means you may need more of the ground peanuts do get a roll-able not overly sticky dough. Good luck!

      Reply
  21. Amber says

    September 21, 2017 at 12:16 pm

    I used 1/2 cup of Oat flour and it worked fine.

    ★★★★★

    Reply
    • Natalie says

      September 21, 2017 at 2:49 pm

      Good to know, thanks Amber! Hope you enjoy 🙂

      Reply
  22. Alison Bush says

    October 22, 2017 at 4:35 pm

    Delicious! Even my husband was impressed. Usually he does not like my healthy creations. 🙂

    ★★★★★

    Reply
    • Natalie says

      October 22, 2017 at 6:07 pm

      Woohoo!! That is always a good sign, I am so happy you both liked them Alison 🙂

      Reply
  23. Michelle says

    January 6, 2018 at 3:41 pm

    Tried these last night! Quick and so yummy, chewy, and so lovely warm from the oven. A bit sweet for me but I think it was because I used sweetened peanut flour( could not find unsweetened!) . I love that I found your blog and so many of your recipes use dates as a sweetener and less inflammatory/pathogen feeding grains. Thank you!

    ★★★★★

    Reply
    • Natalie says

      January 6, 2018 at 5:50 pm

      Hi Michelle! I am so happy they turned out delicious. Mmmm what cookie isn’t best warm and oven-fresh😋 Yes sweetened pb powder will make them a lot sweeter, the unsweetened is hard to find so I usually go with amazon for that. I am so happy the recipes work for you and your diet, enjoy the rest and I hope you try something else yummy soon!

      Reply
  24. Mikaela says

    February 1, 2018 at 9:35 pm

    Just made these cookies they’re just AMAZINGLY perfect
    Thank you for wonderful recipe.

    ★★★★★

    Reply
    • Natalie says

      February 2, 2018 at 8:07 am

      Woohoo! I am so happy you like the Mikaela🤗 Happy PB cookie munching to you!

      Reply
  25. SDM says

    April 11, 2018 at 6:36 pm

    CanIUseAlmondFlourInsteadOfPowderedPeanutButter?(ForgiveTheWeirdFormat,There’sSomethingWrongWithThisFont/MyComputer/SomethingElse,It’sDrivingMeNuts[PunIntended!],Too)

    Reply
    • Natalie says

      April 12, 2018 at 10:20 am

      Almond flour won’t work here unfortunately. It is much more crumbly where as powdered peanut butter has had the oil removed so it soaks up moisture and is quite sticky/binding. Sorry!

      Reply
  26. SDM says

    May 1, 2018 at 6:41 pm

    Is there anything I can use in place of powdered peanut butter?

    Reply
    • Natalie says

      May 2, 2018 at 8:44 am

      Powdered PB is a pretty unique ingredient in that it’s grain free and kinda like a flour but also REALLY sticky/bindy, so nothing I can think of here would work the same. But if you wanted a grain-free peanut utter cookie without it, maybe try this recipe with peanut butter as the nut butter: https://www.feastingonfruit.com/almond-flour-chocolate-chip-cookies/

      Reply
  27. Ling Yi says

    October 29, 2018 at 8:25 am

    Oh my goodness! Everyone said the cookies tasted heavenly! Thanks for the amazing quick and easy recipe! ❤️

    Reply
    • Natalie says

      October 29, 2018 at 9:34 am

      YAY!! I am so happy they were a hit🤗 You’ve had a busy (but delicious) baking weekend!

      Reply
  28. HyeMi Jung says

    May 26, 2019 at 1:46 pm

    I am really happy to find your blog & YouTube channel
    I have a baby who eats solid food and I love your recipes with date sweetened.
    I always use less dates you recommended but it always works so well and I feel good to feed my son !
    I also made this peanut butter cookies & he absolutely loved it! Thank you so much Natalie ! I hope to see more recipes with dates ! Sending you lots of love ❤️

    Reply
    • Natalie says

      May 27, 2019 at 12:18 pm

      Aw yay!! I am so so happy your son (and hopefully you too!) is enjoying the recipes🤗 Yes dates are awesome, I wish I had grown up on date-sweetened treats too–he’s very lucky. Thanks for the feedback, and I will defiantly share more date-sweetened recipes soon💕

      Reply
  29. Ann says

    August 27, 2019 at 7:47 am

    Just made these cookies they’re just AMAZINGLY perfect

    Reply
    • Natalie says

      August 27, 2019 at 10:49 am

      YAY!! I am so happy you liked them🤗

      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
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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!

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-1 cup light coconut milk (or cashew milk)
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-1/2 tsp vanilla extract
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-1/8 tsp salt

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

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INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
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-1 tbsp pumpkin pie spice
-pinch of salt
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-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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