Made with just 3 simple ingredients, this no-bake vegan dessert comes together in under 10 minutes and is perfect for lunchboxes, parties, or an easy sweet snack.

If you’ve been craving vegan rice crispy treats that taste just like the original, this recipe delivers that same chewy, marshmallow-packed texture—without any animal products.

❤Why You’ll Love These Vegan Rice Krispie Treats

• ✅ No-bake dessert ready in minutes
• ✅ Made with vegan marshmallows + plant-based butter
• ✅ Gluten-free friendly (with certified cereal)
• ✅ Soft, chewy, and perfectly gooey texture
• ✅ Great for kids, parties, and quick snacks

🛒Ingredients You’ll Need

To make the best Vegan Rice Krispies treats, you only need:

• Vegan marshmallows (gelatin-free): Many marshmallows are made with gelatin, but there are plenty without! This is the glue that holds the whole vegan rice crispy treat.
• Vegan butter (or coconut oil): This brings an extra savory flavor to your treats! You can also use coconut oil or vegan margarine in a pinch.
• Crispy rice cereal (make sure it’s vegan-friendly): There are so many brands of vegan crispy rice to choose from! I love using the sprouted brown rice crisps for a little extra nutrition and vitamins in my desserts!

👉 Important: Many traditional cereals are NOT vegan due to vitamin D3, if it is derived from lanolin, a grease found in sheep's wool. Always read ingredients!

If you have any questions, please leave a comment, and I will respond ASAP.

❓How to Make Vegan Rice Krispie Treats

1. Melt vegan butter in a large saucepan over low heat
2. Add vegan marshmallows and stir until fully melted and smooth
3. Remove from heat and mix in crispy rice cereal
4. Pour the cereal mixture into a greased baking dish and spread it into a flat layer.
5. Let cool. Cut, serve, and done. Enjoy!

These numbered steps match the numbered photos above and are just for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Are Rice Krispies Vegan?

No—traditional versions are not vegan because they often contain animal-derived vitamin D3.

👉 Always choose:

• Organic brands
• Certified vegan crispy rice cereal

Variations of a Vegan Rice Krispie Treat

Chocolate Vegan Rice Krispie Treats

Add melted dairy-free chocolate

Peanut Butter Version

Mix in natural peanut butter for richness

Holiday Treats

Add sprinkles or shape into themed bars

❓What to serve with Vegan Rice Krispie Treats

You only need four simple ingredients for these dairy-free granola bars. They're gluten-free and perfect for an on-the-go breakfast or an after-school snack.

If you love orange chocolate, these vegan campfire brownies are perfect! This vegan brownie mix is stuffed in an orange peel and cooked over an open fire.

For a sweet-and-savory option, vegan charcuterie is great for a crowd! Any fruits and veggies will do with the perfect dipping sauces and a beautiful presentation.

Or take your krispies a little further and veganize this recipe for No -Bake Peanut Butter Rice Krispies Cookies.

🥡Storage Tips

• Store in an airtight container for up to 3 days
• Keep at room temp for best texture
• Avoid refrigeration (can harden them)

FAQs

Can I make vegan Rice Krispies treats without marshmallows?

Yes, but marshmallows give the classic chewy texture. Alternatives may not hold as well.

Are vegan marshmallows easy to find?

Yes, many brands now use plant-based gelling agents instead of gelatin.

Why are my treats hard?

Overheating marshmallows or pressing too firmly can cause this.

Are Kellogg's Rice Krispies vegan?

The original crispy rice cereal is, unfortunately, not vegan. It has Vitamin D3, and Kellogg says their version is not vegan.

However, many generic and other brands ARE vegan! Be sure to check the nutritional information.

My favorite brand is One Degree Organic Foods brown rice crisps. You can also make these with any vegan cereal you love!

What can I use instead of marshmallows?

Marshmallows, while tasty, aren't vegetarian or vegan. Most are made with a combination of sugar, corn syrup, cornstarch, and gelatin.

The gelatin is what makes it a no-go for vegans, but without it, many marshmallows won't hold their shape.

However, agar-agar marshmallows are available in grocery stores nationwide and online!

🍰More Yummy Vegan Desserts

Creamy desserts are my FAVORITE! This vegan banana pudding is completely plant-based, but no one will ever know. It's just as perfect as grandma's pudding, I swear.

If you're looking for the perfect gluten-free treat, these baked vegan donut holes are great any time of day! They're the perfect donut hole for brunch or dessert.

Holiday desserts are the most cozy, but they're usually filled with butter and cream. This vegan apple crisp recipe is covered with oats and perfectly sweetened with cinnamon and apples.

Final Thoughts

These vegan rice krispie treats are one of the easiest no-bake desserts you can make. With just a few ingredients and minimal prep time, you’ll have a batch of gooey, crispy, dairy-free dessert bars that taste just like the original.

The post Vegan Rice Krispie Treats (No-Bake, Gooey & Dairy-Free) appeared first on Vegetarian Mamma.

Made with simple pantry staples, this loaf delivers rich banana flavor with a tender crumb. Whether you want a naturally sweetened banana bread, a clean-eating treat, or a low-sugar snack for kids, this recipe checks every box.

Why You’ll Love This Sugar-Free Banana Bread

• No refined sugar (naturally sweetened)
• Moist and fluffy texture
• Easy one-bowl recipe
• Gluten-free friendly
• Perfect for breakfast, snacks, or meal prep

Is This Banana Bread Truly Sugar-Free?

This recipe is made without refined sugar, but it does contain honey, which is a natural sweetener.

If you want a completely sugar-free version, you can swap:

• Honey → mashed dates
• Honey → unsweetened applesauce
• Honey → extra ripe bananas

This flexibility makes it ideal for different dietary needs.

Other options for Banana Bread

I am always on the hunt for naturally sweet, gluten-free recipes. This No Sugar Banana Bread is one of my favorites! I love the crunchy topping of chopped walnuts, but you can skip that step for a nut-free banana bread!

If you need a gluten-free sweet loaf recipe, this is truly the best. For the best banana bread, be sure to use overly ripe, brown bananas! This makes the best bread, as the banana's starches have become yummy natural sugars.

Ingredients You’ll Need

• Ripe bananas (very important for natural sweetness): When life gives you brown bananas, make banana bread! The best bananas for banana bread are brown on the outside but still yellow and creamy on the inside.
• Honey (or substitute): This all-natural sweetener brings the perfect balance to this no-sugar banana bread. If you are trying to make this vegan, swap for maple syrup!
• Eggs: Large eggs are always the way to go for baking. Want to make an egg-free banana bread? Try this flax egg recipe and double it!
• Oil: You can use canola oil or avocado oil for this no-sugar banana bread recipe. It makes the loaf extra moist!
• Greek yogurt: For that creamy, moist texture, add a little yogurt! You can use regular Greek yogurt or dairy-free options, like unsweetened coconut yogurt.
• Apple cider vinegar: This helps get a great, fluffy banana bread loaf. Plus, it adds a little apple flavor for a super yummy gluten-free bread.
• Gluten-free flour blend: I keep my banana bread gluten-free with a gluten-free all-purpose flour. You can use regular flour for this recipe, too.
• Baking powder: I use two leavening agents for this banana bread recipe. More rise for me!
• Baking soda: For extra rise, baking soda makes the fluffiest banana bread without nuts.
• Vanilla extract: That perfect baked good flavor comes from the goodness of vanilla extract.
• Salt: Even sweet treats need a little salt to balance the flavor.
• Walnuts: For that crunchy topping, I love chopped walnuts. If you want a nut-free banana bread, skip this step.

If you have any questions about Best Sugar-Free Banana Bread, please leave a comment below, and I will get back to you ASAP!

How to Make Sugar-Free Banana Bread

1. Prep:
   Prep your ingredients, preheat the oven to 350 degrees, and grease a loaf pan. I also use parchment paper for a clean banana bread every time!
2. Mash Bananas:
   Peel the bananas and mash them with a fork in a large mixing bowl.
3. Now, add everything else to the mix except the walnuts.
4. Mix Wet Ingredients:
   Add honey, eggs, yogurt, and vanilla. Mix until combined.
5. Add Dry Ingredients:
   Stir in Gluten-free flour, baking powder, soda, and salt. Mix the batter with an electric hand mixer until just combined. Do not overmix!
6. Pour the Batter into the pan:
   Pour the batter into the greased loaf pan. Sprinkle the chopped walnuts on top.
7. Bake in the oven:
   Bake for about 45-55 minutes until a skewer comes out mostly clean from the center.
8. Cool prior to slicing:
   For the best slices, let the banana bread cool in the pan for a few minutes, then transfer it to a wire cooling rack to finish cooling.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best Sugar-Free Banana Bread, please see the recipe below.

Tips for Moist Banana Bread

• Use very ripe bananas (brown spots = more sweetness)
• Don’t overmix the batter
• Measure flour correctly
• Add yogurt for extra moisture

How to Sweeten Banana Bread Without Sugar

You can naturally sweeten banana bread using:

• Bananas (primary sweetener)
• Dates (blended)
• Applesauce
• Maple syrup

Variations

• Add chocolate chips to create Chocolate Chip Banana Bread
• Add your favorite nuts: pecans or sliced almonds
• Vegan Banana Bread without eggs
• Use dairy-free milk to make Dairy-Free Banana Bread

Storage Tips

• Store at room temp: 2–3 days
• Fridge: up to 1 week
• Freeze: up to 3 months

What to Serve with Sugar-Free Banana Bread

Enjoy a slice of Sugar-Free Banana Bread with a hot oatmilk latte.

Need another sweet brunch recipe? This air-fryer monkey bread couldn't be easier! Crunchy on the outside and soft on the inside, it's the best way to start the weekend or a family holiday.

This tofu scramble looks JUST like scrambled eggs but is actually a great vegan breakfast alternative with the benefits of turmeric! Whip this up for a savory brunch option, too.

FAQs

Can banana bread be made without sugar?
Yes! You can use ripe bananas, dates, or applesauce instead of sugar.

What makes banana bread moist?
Ripe bananas, yogurt, and not overmixing the batter.

Is honey considered sugar-free?
Honey is a natural sugar, so this recipe is refined sugar-free, not completely sugar-free.

How ripe should bananas be for banana bread?
When the banana's peel turns brown, it is perfect for banana bread. As the banana ripens, the starchy fruit becomes sugary. The sweeter the bananas are, the better your bread will taste.

How many calories are in a slice of homemade banana bread?
This recipe has about 215 calories per slice. If you add melted butter or honey to the top, that will definitely add a few calories each. Luckily, this recipe is also packed with potassium, Vitamin A, and Vitamin C! See the nutritional info in the Sugar-Free Banana bread recipe below.

MORE VEGAN BAKING RECIPES

Looking for a delicious fall bread? Vegan Pumpkin Bread is a quick and easy gluten-free bread that everyone will love! If you miss Starbucks pumpkin bread, you won't with this delicious gluten-free recipe.

These Vegan Biscotti are crunchy, chocolatey, and perfect for the holidays! Add orange zest and dried cranberries to the gluten-free cookies for a festive breakfast treat or afternoon snack.

Air Fried Oreos are a healthier version of your favorite fair food! Just 3 ingredients and 5 minutes needed to make this quick and easy vegan dessert.

Love banana bread? You will love the sweetness of vegan zucchini bread, too! Use those green squash for this delicious bread, you can eat it all day long.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

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Sugar Free Banana Bread

This sugar-free banana bread is moist, fluffy, and naturally sweetened with ripe bananas and honey. A healthy banana bread recipe that’s gluten-free, easy to make, and perfect for breakfast or snacks!

Course Breakfast, Snack

Cuisine Gluten-free

Keyword gluten free banana bread, no sugar banana bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 people

Calories 216kcal

Author Alysen

Equipment

• Loaf pan
• Fork
• Mixing bowl
• Electric hand mixer
• Wire cooling rack

Ingredients

• 3 ripe bananas
• ¼ cup honey
• ¼ cup canola oil or vegetable oil
• ¼ cup Greek yogurt or a dairy-free alternative
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• 2 ⅓ cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ cup chopped walnuts for topping, optional

Get Recipe Ingredients

Instructions

• Preheat the oven to 350 degrees F (180 degrees C) and grease and line a large loaf pan.
• Peel the bananas and add them to a large mixing bowl. Mash them thoroughly with a fork.
  
• Add all remaining ingredients except for the chopped walnuts to the bowl. Mix with an electric hand whisk until just combined.
  
• Transfer the mixture to your lined loaf tin and sprinkle over the chopped walnuts. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean or with just a few moist crumbs.
  
• Leave the banana bread in the tin for about 10 minutes before transferring to a wire rack to cool. Allow loaf to cool for about 1 hour before slicing.
  

Video

https://youtu.be/l3U1JDxuerk

Nutrition

Calories: 216kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 154mg | Potassium: 217mg | Fiber: 4g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

The post Best Sugar-Free Banana Bread (Moist, Gluten-Free & Naturally Sweetened) appeared first on Vegetarian Mamma.

❤WHY YOU’LL LOVE THIS WHITE CHOCOLATE CHEX MIX

• Easy no-bake recipe – ready in under 20 minutes
• Perfect sweet and salty flavor combo
• Great for holiday snack mix gifts
• Totally customizable with your favorite add-ins
• Naturally gluten-free friendly (with the right ingredients)

🤔WHAT IS WHITE CHOCOLATE CHEX MIX?

White chocolate Chex mix is a sweet-and-salty snack mix made with crunchy cereal, pretzels, and a creamy white chocolate coating. It’s a popular holiday party mix that can be customized with candy, nuts, or seasonal sprinkles.

You may also hear it called:

• White chocolate party mix
• Christmas crack, Chex mix
• Muddy buddies-style snack mix

❓ Why This White Chocolate Chex Mix Recipe is So Good

• Everyone Loves this Stuff! This Sweet and Salty Snack is very popular, and it goes by a few different names. White Trash and Christmas Crack are two of the more colorful names for it, but it's much gentler to call this White Chocolate Chex Mix, Chex Christmas Mix, Blizzard Mix, or White Chocolate Party Mix.
• There is Barely Any Cooking Involved. You need to be able to work the microwave and a mixing bowl to make this Chex mix. It's super easy to mix everything, and the only hard part is waiting for the chocolate to harden.
• Makes Great Gifts. Load your White Chocolate Chex Mix into decorative bags and give it to your friends and neighbors this holiday. They will appreciate the gesture and the tasty snack so much!

🛒 INGREDIENTS

• Chex cereal (rice and corn Chex - check ingredients as some varieties may contain gluten.)
• Mini pretzels
• White chocolate chips or melting wafers
• Candy - M&M’s or any holiday favorite, such as candy corn for Halloween or mini-chocolate eggs for Easter.
• Salted peanuts - any nut will do
• Holiday sprinkles in the colors to match the candy.

🔪 HOW TO MAKE WHITE CHOCOLATE CHEX MIX

1. Prep your mix: Add cereal and pretzels to a large bowl.
2. Melt the white chocolate: microwave in 20-second intervals, stirring until smooth.
3. Coat evenly: Pour melted white chocolate over the cereal mixture and gently stir.
4. Add candy + extras: Mix in candy, sprinkles, nuts, and any optional add-ins.
5. Let it set: Spread onto parchment paper and allow to cool completely.
6. Break and serve: Once hardened, break into clusters and enjoy!

🔥 TIPS FOR THE BEST WHITE CHOCOLATE CHEX MIX

• This sweet snack is popular for Christmas, but you can make it all year round! Use other colors of sprinkles and M&Ms to make it fit into any special occasion.
  • Christmas Chex Mix: Add red + green candy and holiday sprinkles.
  • Easter Snack Mix: Use chocolate eggs in pastel colors
  • Nut Butter Version: Drizzle with your favorite melted nut butter for extra flavor.
  • Halloween: Stir in some candy corn
• Use high-quality white chocolate for smooth melting
• Add other things to the mix if you want to! You need 6 cups of bulky items, and you can mix and match. Try other kinds of crunchy gluten-free cereal. Different types of nuts will all work, or you can leave the nuts out and replace them with something else. Instead of pretzels, try popcorn!
• Stir gently to avoid crushing the cereal
• You should work quickly so the sprinkles and extra M&Ms you add will stick to the white chocolate. Otherwise, they'll end up loose at the bottom of the container!
• Add toppings before the chocolate sets
• Let it cool fully for that perfect crunch
• You can also stir the sprinkles and all of the candy into the other ingredients. Then you won't have to stress about it, but it won't look quite as festive.

🧊 STORAGE TIPS

• Store in an airtight container for up to 1 week
• Keep at room temperature
• Avoid humidity to maintain crunch

❄️ CAN YOU FREEZE CHEX MIX?

Yes! Freeze in an airtight container for up to 2 months. Let thaw at room temperature before serving.

🎄What else to Serve As Snacks during holiday festivities

I love to put out a few small bowls of White Chocolate Chex Mix for guests to snack on during the lead-up to the Holiday Dinner. Other snacks that people will enjoy munching on include Seasoned Air Fryer Pretzels or a beautiful Vegetarian Charcuterie Board.

I found this recipe for Caramel Chex Mix, which I'm going to have to try soon, too. I'll leave out the wheat Chex, though.

I also like to make Chocolate Christmas Pretzels!

You know, you can make any Chex mix Recipe gluten-free if you just read the labels on everything you add! Both Corn and Rice Chex are already gluten-free.

❓ FAQ SECTION (RANKING BOOST)

• Can I use different cereals?
  Yes! Rice, corn, or even Cheerios work well.
  
• What is the best white chocolate to use?
  Melting wafers or high-quality white chocolate chips melts best.

• Why is my Chex mix soggy?
  Too much chocolate or not letting it fully set can cause this.
  
• How long does white chocolate Chex mix last?
  Up to 1 week stored properly.

🎉 SERVING IDEAS

• Party snack bowls
• Holiday gift bags
• Movie night treats
• Potluck dessert table

🎄More Holiday Recipes

• Vegan Gingerbread Cookies
• Air Fryer Chex Mix
• Vegan Green Bean Casserole
• No Bake Cornflake Cookies
• Air Fryer Pumpkin Pie

If you loved this easy white chocolate Chex mix, be sure to save it for later and share it with friends!

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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White Chocolate Chex Mix

White Chocolate Chex Mix is an irresistibly delicious holiday treat made with crunchy cereal, gluten-free pretzels, peanuts, and red and green M&Ms. It's sweet, salty, and super easy to make!

Course Appetizer, Snack

Cuisine American

Keyword white chocolate chex mix

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Wait/Rest Time 1 hour hour

Total Time 1 hour hour 12 minutes minutes

Servings 12 servings

Calories 455kcal

Author Alysen

Equipment

• Mixing bowl
• Baking sheet

Ingredients

• 2 cups rice chex cereal
• 2 cups corn chex cereal
• 2 cups pretzels Mini twists work best
• 1 cup salted peanuts
• 1.5 cups holiday M&Ms divided
• 12 ounces white chocolate chips Chocolate contains milk
• 2 tsp vegetable oil or vegetable shortening
• 2 tbsp holiday sprinkles

Get Recipe Ingredients

Instructions

• Add rice chex cereal, corn chex cereal, gluten-free pretzels, salted peanuts, and 1 cup of the holiday M&Ms to a large bowl. Stir until combined.
  
• Add the white chocolate chips and vegetable oil to a heat-proof bowl. Microwave in 30-second increments, stirring in between, until melted. It should take about 60-90 seconds total.
  
• Pour the melted white chocolate over the cereal mixture. Stir until evenly coated.
  
• Pour the cereal mixture out onto a baking sheet in a single layer. You may need two baking sheets.
  
• Quickly sprinkle the cereal with remaining M&Ms and holiday sprinkles before the white chocolate sets.
  
• Let harden at room temperature for an hour, or speed up the process by placing the tray in the refrigerator for 20 minutes. Serve and enjoy!
  

Video

https://youtu.be/W-mQF4naWg4

Notes

• The white chocolate will harden quickly, so you need to work fast to make sure the remaining M&Ms and holiday sprinkles stick to the white chocolate.
• Instead, you can just add all the M&Ms and sprinkles in with the white chocolate, but it looks prettier if they are added after.
• To keep this treat gluten-free, be sure to check the labels for your cereal to ensure it is gluten-free. The rice Chex cereal and corn Chex cereal are both gluten-free. Keep in mind that they do make gluten-filled varieties, such as the wheat Chex variety.
• I used Snyder’s gluten-free pretzel twists for this recipe.
• Store in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 0.5cup | Calories: 455kcal | Carbohydrates: 57g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 335mg | Potassium: 224mg | Fiber: 3g | Sugar: 36g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 4mg

The post White Chocolate Chex Mix appeared first on Vegetarian Mamma.

As much as I adore these treats, my search for a gluten-free alternative never stops. Thankfully, with Gluten-free Caramel Delites, I can indulge in that rich, coconutty caramel flavor and satisfy my cravings year-round!

Create this easy recipe in three messy steps. The end result makes it worth it. Did I mention the Gluten-free Caramel Delites are dairy-free too? 😉

Why This Gluten-Free Caramel Delite Cookie Recipe is So Good

• Caramel and Coconut Flavors: The cookies' topping is a gooey mixture of toasted coconut and caramel. In my recipe, the caramel is from melted sugar, but you can substitute melted caramel pieces.
• Melted Chocolate: For this recipe, I used powdered unsweetened chocolate and added coconut oil and sweetened coconut cream. You can also use chocolate chips and melt them with a little coconut oil for creaminess.
• Make them gluten-free: The shortbread cookie is baked with gluten-free flour. We tested this recipe with Bob's Red Mill all-purpose gluten-free baking flour, but you can use regular All-Purpose flour or any 1:1 substitute you prefer.

Tips and Tricks for Making Gluten-Free Caramel Delites Cookies

• You might or might not need Xanthan gum. If you're baking with traditional flour or a gluten-free flour that already includes xanthan gum, then you don't need to add any. If your flour lacks this important gluten-free baking ingredient, you'll want to add it.
• Caramel topping, I melted sugar and cream to make the gooey liquid for the topping. However, there are caramels that you can melt to make it easier. Making the caramels eliminates any extra preservatives.
• Melted chocolate, a chocolate powder, and coconut cream to make the liquid dip. You can use chips and melt with a little coconut oil for a faster process.
• You can use regular butter or vegan butter to bake the shortbread cookies. For this recipe, I used coconut oil instead of butter. I have not tested this recipe with a flax egg just yet, but you can try it if you'd like to make these cookies vegan, too. It works well in our Vegan Pumpkin Cookies recipe.
• Don't overbake the shortbread. When you pull them out of the oven, they will be just undercooked. They'll finish cooking as they cool.

There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is essential to get the BLUE bag and not the red bag.

More Easy and Fun Dessert Recipes

All of these desserts are gluten-free, and many are vegan too!

• Frosted Vegan Sugar Cookies
• Caramelized Bananas - are amazing over ice cream!
• Christmas Chocolate Covered Strawberries.
• Edible Brownie Batter
• Chocolate Covered Pickles - trust me, they're amazing!
• Strawberry Macarons
• Lavender Macarons

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Gluten-Free Caramel Delites

Sweet caramel and coconut with a sprinkle of chocolate makes this cookie a great edition when searching for Girl Scout cookies out of season.

Course Dessert, Snack

Cuisine American, Dairy-free, Gluten-free, Vegetarian

Keyword chocolate coconut, coconut caramel, dairy free cookies, gluten free cookies

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 24 cookies

Calories 268kcal

Author Alysen

Equipment

• 1 Baking pan
• 1 Sauce pan
• Mixing Bowls
• Whisk
• Smooth cookie press
• 1 Rolling Pan
• wax paper
• Plastic Wrap

Ingredients

Shortbread Cookie

• 1 cup coconut oil
• ½ cup sugar
• 1 egg
• 2 teaspoon vanilla
• 2 cups gluten-free flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon baking powder

Caramel Sauce

• 1 ½ cups sugar
• ¼ cup water
• 4 tablespoons coconut oil
• ½ cup sweetened coconut cream
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups toasted unsweetened shredded coconut

Chocolate Base and drizzle

• 1 ½ cups coco powder
• ¾ cup coconut oil
• 1 cup sweetened coconut cream

Get Recipe Ingredients

Instructions

Shortbread Cookie

• While you collect ingredients, take the egg out to warm to room temperature.
• In a bowl, combine your dry ingredients of flour, cornstarch, salt, baking powder and set aside.
• In a bowl, mix coconut oil, sugar, egg, and vanilla. The coconut oil should be near melted to cream with other ingredients.
• Combine your two bowls to create a dough. The mixture should be dry enough to create a single ball.
• Shape the dough into a flattened disc, wrap well and refrigerate until firm, at least 30 minutes.
• Preheat oven to 350 degrees.
• While the dough is chilling, toast your coconut flakes. Lightly grease a baking pan and toss your shredded coconut on the pan to create a thin layer.
• Toast the coconut for about 5 to 10 minutes, stirring occationally so the shreds do not burn.
  
• Once the coconut shreds are toasted, set aside to cool.
• After 30 minutes, bring the disk out and allow to warm to room temperature; about 10 minutes.
• Using wax paper or flour, roll out the dough to about ⅛ inch thickness. Take a round object at least 2 inches in diameter to create the outside of the cookie. In the middle, cutout a ½ inch diameter circle to create the doughnut like shape.
• Transfer each doughnut-like cookie to a greased pan for baking. about 1 inch apart.
  
• Gather all scraps of dough an repeat the last two steps until all the dough is on the pans read for baking
• Bake the cookies for about 10 to 12 minutes. The look will be on the light side, and do not overbake.
  
• Remove from pan and cool on a wrack or plate.

Caramel Coconut Sauce

• In a sauce pan at medium heat, mix the water and sugar. Allow the mixture to come to a low bubble, and remove from heat.
  
• Off heat, add coconut oil, sweetened coconut cream, salt, and vanilla.
• Add the toasted coconut and mix well.
  

Chocolate base and drizzle

• In a bowl, add powdered unsweetened chocolate, melted coconut oil, sweetened coconut cream. (Add sugar as needed to sweeten to taste)
• Mix well and set aside for creating the cookie

Create the Gluten-Free Caramel Delite

• On two baking sheets, line with wax paper.
• Dip bottom of a cookie in the melted chocolate and place it on the wax paper-lined baking sheet. Repeat with the remaining cookies.
  
• With a tablespoon, add about 1 ½ tablespoons of the Caramel Coconut sauce to each cookie.
• After each cookie is dipped and sauced, drizzle the remaining chocolate on each cookie.
  
• Place pans in the refrigerator for about 30 minutes for the chocolate to set.
• Once chocolate is set, place cookies in an airtight container for about 3 days. About 5 to 7 in the refrigerator.
  

Notes

• You might or might not need Xanthan gum. If you're baking with traditional flour or a gluten-free flour that already includes xanthan gum, then you don't need to add any. If your flour lacks this important gluten-free baking ingredient, you'll want to add it.
• Caramel topping, I melted sugar and cream to make the gooey liquid for the topping. However, there are caramels that you can melt to make it easier. Making the caramels eliminates any extra preservatives.
• Melted chocolate, a chocolate powder, and coconut cream to make the liquid dip. You can use chips and melt with a little coconut oil for a faster process.
• Drizzle process: Either dip a fork into the chocolate and drizzle it over each cookie. OR, you can use a Ziploc bag, place the remaining chocolate into the bag, cut the tip, and drizzle over each cookie.
• You can use regular butter or vegan butter to bake the shortbread cookies. For this recipe, I used coconut oil instead of butter. I have not tested this recipe with a flax egg just yet, but you can try it if you'd like to make these cookies vegan, too. 
• Don't overbake the shortbread. When you pull the cookies out of the oven, they will be just undercooked. They'll finish cooking as they cool.

Nutrition

Serving: 1cookie | Calories: 268kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 102mg | Fiber: 3g | Sugar: 17g | Vitamin A: 10IU | Calcium: 22mg | Iron: 1mg

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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The post Gluten-free Caramel Delites (Girl Scout Copy Cat Recipe) appeared first on Vegetarian Mamma.

Make this easy sugar cookie recipe that's inspired by the bright colors of traditional Mexican cookies for your next special occasion.

Why This Mexican Sugar Cookie Recipe is So Good

• Traditional Flavors: Mexican sugar cookies, called polvorones, are not much different from other sugar cookie recipes. These cookies are flavored with vanilla extract just like they should be.
• Bright, Fun Colors: What makes these cookies Mexican-inspired is the vibrant colors. In Mexico, sugar cookies are often tinted pink (polvorones rosas), yellow, or any other color imaginable!
• Make them gluten-free: We tested this recipe with Bob's Red Mill all-purpose gluten-free baking flour, but you can use regular All-Purpose flour or any 1:1 substitute you prefer.

Tips and Tricks for Making Mexican Sugar Cookies

• You might or might not need Xanthan gum. If you're baking with traditional flour or a gluten-free flour that already includes xanthan gum, then you don't need to add any. If your flour lacks this important gluten-free baking ingredient, you'll want to add it.
• For food coloring, I suggest using gel or paste food colors. Liquid food coloring won't give you the saturated colors that you see here.
• You can use regular butter or vegan butter to bake Mexican sugar cookies. I have not tested this recipe with a flax egg just yet, but you can try it if you'd like to make these cookies vegan, too. It works well in our Vegan Pumpkin Cookies recipe.
• These cookies are just as delicious with no food coloring at all, or made in any color you can imagine! Sprinkles make them extra fun, too.
• Don't overbake these. When you pull them out of the oven, they will be just undercooked. They'll finish cooking as they cool.
• Expanded out into other themed cookies! I want to make these Mexican Shortbread Cookies gluten-free! It looks delish!

There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is essential to get the BLUE bag and not the red bag.

More Easy and Fun Dessert Recipes

All of these desserts are gluten-free, and many are vegan too!

• Frosted Vegan Sugar Cookies
• Caramelized Bananas - are amazing over ice cream!
• Christmas Chocolate Covered Strawberries.
• Edible Brownie Batter
• Chocolate Covered Pickles - trust me, they're amazing!
• Strawberry Macarons
• Lavender Macarons

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Mexican Sugar Cookies

Soft and chewy, and super bright and colorful, these gluten-free Mexican Sugar Cookies are sure to put a smile on anyone's face!

Course Dessert

Cuisine Mexican

Keyword gluten free mexican sugar cookies, mexican sugar cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 12 cookies

Calories 204kcal

Author Alysen

Equipment

• 2 Mixing bowl
• Whisk
• 2 Baking sheet
• Parchment paper

Ingredients

• 1 ¾ cups gluten free all purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ tsp xanthan gum only if your GF flour doesn't already have it.
• ¾ cup granulated sugar plus around 2 tbsp extra for rolling the cookies in
• ⅔ cup butter or non-dairy butter at room temperature
• 1 large egg
• 1 tsp vanilla extract
• Red, yellow, and blue food coloring I use Sugarflair

Get Recipe Ingredients

Instructions

• In a large mixing bowl, whisk together the flour, baking powder, salt and xanthan gum until well combined.
  
• In a separate large bowl, beat the butter and sugar with a wooden spoon until smooth.
  
• Add the egg and vanilla extract and beat to combine.
  
• Sieve or sift in the flour mixture and fold everything together.
  
• Divide the mixture evenly between three smaller bowls.
  
• Add a few drops of red food coloring to one bowl, yellow to the second and blue to the third. Mix each bowlful well. Then chill the mixtures in the freezer for about 30 minutes.
  
• Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper.
• Roll the colored mixtures into large balls and dip them in the extra sugar. Each color should make about 4 balls. Place the cookie balls on the prepared baking sheets.
  
• Bake for 12-14 minutes.
• Leave on the baking sheets for approx. 10 minutes before using a spatula to transfer to a wire rack to cool completely.
  

Notes

• • You might or might not need Xanthan gum. If you're baking with traditional flour or a gluten-free flour that already includes xanthan gum, then you don't need to add any. If your flour lacks this important gluten-free baking ingredient, you'll want to add it.

• • For food coloring, I suggest using gel or paste food colors. Liquid food coloring won't give you the saturated colors that you see here.

• • You can use regular butter or vegan butter to bake Mexican sugar cookies. I have not tested this recipe with a flax egg just yet, but you can try it if you'd like to make these cookies vegan, too. It works well in our Vegan Pumpkin Cookies recipe.

• • These cookies are just as delicious with no food coloring at all, or made in any color you can imagine! Sprinkles make them extra fun, too.

• • Don't overbake these. When you pull them out of the oven, they will be just undercooked. They'll finish cooking as they cool.

Nutrition

Serving: 1 large cookie | Calories: 204kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 60mg | Fiber: 2g | Sugar: 13g | Vitamin A: 335IU | Calcium: 39mg | Iron: 1mg

The post Mexican Sugar Cookies appeared first on Vegetarian Mamma.

Each cookie boasts a tender, melt-in-your-mouth texture, perfectly complemented by a luscious homemade pink vegan buttercream frosting that adds a playful touch. To finish, generously adorn them with an array of colorful sprinkles, transforming each bite into a celebration of flavor and fun.

VEGAN FROSTED SUGAR COOKIES RECIPE

Of all the vegan cookie recipes, this is my favorite to make because it is so versatile! These Vegan Frosted Sugar Cookies are super fluffy on their own. But add a slightly sweet, perfectly creamy homemade vegan frosting, and they are perfect.

If you love those pillowy soft frosted cookies from your local grocery store, you are going to love this recipe for making vegan Lofthouse cookies!

Change the vegan frosting color to red and green for Christmas, orange for Halloween, or your kiddo's favorite color for a birthday party.

Everyone will love these delicious gluten-free frosted vegan sugar cookies.

We have lots of different gluten-free and vegan cookie recipes for you! Be sure to try my Vegan Oatmeal Raisin Cookies and Vegan Snickerdoodles too!

INGREDIENTS IN VEGAN SOFT BAKED FROSTED SUGAR COOKIES

Flour: I always use a gluten-free all purpose flour for my vegan baking recipes. And I swear, you cannot taste the difference!

Baking powder: For the fluffiest vegan frosted sugar cookies, you want a little rise.

Baking soda: Vegan frosted sugar cookies are fluffy like cake, but they are so easy to make!

Salt: The best cookie recipes have a pinch of salt to balance the sweetness. I recommend kosher salt for all your baking recipes.

Xanthan gum: When you are working with gluten-free flour, you always need a little xanthan gum to make up for the lost wheat.

Sugar: Caster sugar is super fine and perfect for baking, but you can always use regular white sugar for this recipe, too.

Butter: You will need softened vegan butter for the cookies and the frosting, too. Earth Balance sticks work well for baking, but you can use your favorite brand.

Vanilla extract: If you love cookies and cakes, you definitely love vanilla extract. It has all that warm flavor in just a few drops.

Flax egg: If you have never made a flax egg, it is so easy! You only need flax seed and water to make the best vegan egg replacement.

Powdered sugar: For the fluffy frosting, powdered sugar is the key. You cannot make vegan frosted sugar cookies without it!

Food coloring and sprinkles: I love to top my vegan sugar cookies with a little pink frosting and rainbow sprinkles, too. Use any color you want for holiday-themed sugar cookies.

If you have any questions about vegan frosted sugar cookies, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE FROSTED VEGAN SUGAR COOKIES

To make frosted vegan sugar cookies:

1. First, prep the ingredients and preheat the oven. Line 2 baking sheets with parchment paper, too.
2. Then, whisk together the dry ingredients: all purpose flour, baking powder, baking soda, salt, and xanthan gum.
3. In a second mixing bowl, beat the vegan butter and sugar together until smooth and creamy.
4. Now, add the flax egg and vanilla extract to the fluffy butter mixture.
5. Next, sieve the dry ingredients into the wet ingredients. Fold everything together gently by hand.
6. Roll the cookie dough into evenly sized balls, and dip each ball in sugar to coat it.
7. Bake the cookies until the edges are set but the middle is still slightly soft. Let the cookies cool completely before frosting.
8. Frosted or unfrosted, these vegan sugar cookies will stay perfectly soft for about 5 days at room temperature.

To make vegan buttercream frosting:

1. First, prep all your ingredients. Make sure your vegan butter is softened but not melted.
2. Add the softened vegan butter and vanilla extract to a bowl.
3. Then, beat the vegan butter and vanilla together with an electric hand mixer. You can also use a stand mixer here.
4. Now, gradually sieve powdered sugar into the butter mixture a little at a time, whisking after every addition.
5. Keep adding powdered sugar until the frosting is thick and fluffy.
6. Once the frosting is ready, add a few drops of food coloring at a time, mixing well before adding more.
7. To decorate the vegan frosted sugar cookies, pipe or spread the frosting onto completely cooled cookies. If the cookies are warm, the vegan frosting will melt.
8. Once frosted, cookies should be stored in an airtight container for the freshest cookies all week long!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for vegan sugar cookies, please see the recipe below.

WHAT TO SERVE WITH VEGAN FROSTED SUGAR COOKIES

Looking for more gluten-free cookies? Fill your gluten-free cookie platter with these copycat tagalongs! This salty-sweet combo is one that you just cannot resist.

You can always find me in the afternoon with some homemade cold brew coffee. These sweet sugar cookies are such a perfect complement to my afternoon pick-me-up.

Too hot for tea? Think again! This iced matcha latte is a creamy and refreshing drink perfect for any occasion.

HOW MANY CALORIES ARE IN A VEGAN SUGAR COOKIE?

When I am in dessert mode, the last thing I worry about is calories. It is all about a balanced diet — and balance means cookies, I promise.

For this vegan frosted sugar cookie recipe, each cookie is about 279 calories. This could always vary based on your ingredients. Unfrosted cookies also have fewer calories than frosted sugar cookies with sprinkles.

WHAT FOOD COLORING IS VEGAN?

I tend to use a vegan liquid food coloring for my buttercream frosting. You can use any color and sprinkle combo you want! Gel-based food coloring and powdered food coloring are also options for these vegan frosted sugar cookies.

If you do not want to use artificial food coloring, you can make your own with natural ingredients. Beet juice adds a perfect pink shade to the frosting with all natural ingredients! The more you add, the deeper the color.

MORE AMAZING VEGAN DESSERT RECIPES

Impress everyone this year with homemade vegan frosted sugar cookies on your holiday dessert spread or Christmas cookie trays!

Another impressive holiday dessert, this super simple apple crisp recipe has all the fall flavors but none of the heavy dairy or hard work!

These Air-Fryer Doughnuts are truly my favorite vegan dessert. They are ready in just 5 minutes, and you can add your favorite toppings.

If you thought vegan panna cotta was out of reach, think again! This gelatin-free recipe is so creamy with just 6 ingredients.

Missing the classic Girl Scout cookies? This vegan Thin Mints recipe is just like the original, with only plant-based products!

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

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Vegan Frosted Sugar Cookies

Indulge in these delightful Frosted Vegan Sugar Cookies, a plant-based interpretation of the beloved bakery classics you adore. Ready in just 30 minutes, these sweet confections are a treat for both the eyes and the palate.

Course Dessert

Cuisine Vegan

Keyword gluten free sugar cookies, vegan frosted sugar cookies, vegan sugar cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 cookies

Calories 279kcal

Author Alysen

Equipment

• 2 baking sheets
• Parchment paper
• 3 mixing bowls
• Whisk
• Sieve or mesh strainer
• Small bowl
• Electric mixer
• Piping bag or offset spatula for frosting

Ingredients

Vegan Cookie Ingredients

• 1 ½ cups all purpose gluten-free flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum
• ⅔ cup caster sugar or granulated sugar
• ½ cup vegan butter softened
• 1 teaspoon vanilla extract
• 1 flax egg
• 3 tablespoons sugar for rolling

Vegan Frosting Ingredients

• ½ cup vegan butter softened
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• Food coloring optional
• Rainbow sprinkles optional

Get Recipe Ingredients

Instructions

To Make Vegan Sugar Cookies:

• Line 2 baking sheets with parchment and preheat the oven to 350 degrees F (180 degrees C).
  
• Add flour, baking powder, baking soda, salt, and xanthan gum to a mixing bowl. Whisk everything together until combined.
  
• In another bowl, beat together vegan butter and sugar until smooth and creamy.
  
• Add the flax egg and vanilla extract and mix through.
  
• Sift in the flour mixture and fold everything together.
  
• Roll the cookie dough into balls and dip each in the bowl of sugar to coat it.
  
• Put the dough balls on the lined baking sheets, and bake for 10 to 12 minutes until the edges are set but the center is still soft.
  
• Leave the cookies on the baking sheets for about 10 minutes before carefully transferring them to a wire rack to cool completely. They will be very soft when fresh out the oven but firm up a little once cool.

To Make Vegan Frosting:

• Beat butter and vanilla extract with an electric hand mixer until smooth and creamy.
  
• Gradually sieve in the powdered sugar a little at a time, whisking after each addition until incorporated.
  
• Once all of the powdered sugar has been added and the mixture is smooth and fluffy, add the pink food coloring a few drops at a time until your desired color is reached.
  
• Pipe or spread frosting onto each cookie and finish with a few rainbow sprinkles.
  

Notes

• Let cookies cool completely before frosting. Warm cookies will melt the frosting. 
• Store in an airtight container in a single layer, or place parchment paper between layers if needed. 
• Vegan Sugar Cookies will last at least 5 days at room temperature. 

Nutrition

Serving: 1cookie | Calories: 279kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 196mg | Potassium: 30mg | Fiber: 2g | Sugar: 29g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The post Frosted Vegan Sugar Cookies appeared first on Vegetarian Mamma.

This amazing creamy topping is fat-free, nut-free, gluten-free, and soy-free too, made without any coconut cream or added oils.

Why This Aquafaba Whipped Cream Recipe is So Good

• It's like magic! Seriously, the liquid in a can of chickpeas that you'd normally throw away can be turned into the most delicious and creamy whipped topping! You might never look at a can of garbanzo beans the same way again.
• Aquafaba whipped cream is a healthy alternative. Not only is this recipe dairy free and vegan, but because it's plant-based, it's fat-free, low-calorie, and all-natural.

Tips and Tricks for Making Aquafaba Whipped Cream

• For this sweet aquafaba recipe, be sure to use canned garbanzo beans with no salt added.
• You can use any type of white bean liquid in place of chickpeas too!
• Cream of tartar is a key ingredient in this recipe, as it helps to stabilize the mixture and turn the chickpea liquid into fluffy, airy whipped cream. Be sure that your cream of tartar is fresh and not expired. You can also use the same amount of lemon juice to get a similar effect.
• Be Patient! It can take up to 10 minutes or longer for the aquafaba to turn into whipped cream.
• If you want your aquafaba whipped cream to be extra rich and thick, you can add up to 2 tablespoons of neutral oil like canola or refined coconut oil at the last minute, and mix it in. Don't overmix after adding the oil, or the whipped topping will lose its fluff!
• Shortcake Friendly - I love topping strawberries and blueberries with whipped cream. In Florida, winter is strawberry season, best served with a generous dollop of whipped cream. This delicious version will elevate your berries.

How to Serve Aquafaba Whipped Cream

Use this vegan whipped cream in any recipe that calls for cool whip or whipped cream.

It's amazing on fresh berries, oat milk lattes, ice cream sundaes, pumpkin pie, or vegan hot chocolate.

A bit of this on my Vegan Chocolate Mug Cake takes your easy microwaveable dessert to the next level!

Wondering what else you can do with Aquafaba? Try making aquafaba chocolate ice cream or Aquafaba Mousse. You'll find this magical ingredient in all types of vegan desserts, in places where you'd normally find whipped egg whites or whipped cream.

More Easy Vegan Dessert Recipes

• Vegan Banana Pudding
• Vegan Sweet Potato Pie
• Vegan Peanut Butter Chocolate Chip Cookies
• Baked or Air Fried Vegan Donut Holes

When making vegan desserts, did you ever wonder if Red 40 is Vegan, or if Molasses is Vegan? What about canola oil? Is that vegan? I've investigated for you, so you can make the best choices while you're baking vegan treats for your family!

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Aquafaba Whipped Cream

Easily turn the liquid from canned chickpeas into a sweet, fluffy vegan whipped topping with this easy Aquafaba Whipped Cream recipe!

Course Dessert

Cuisine American

Keyword aquafaba whipped cream, vegan whipped cream

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 cups

Calories 45kcal

Author Alysen

Equipment

• Electric stand mixer

Ingredients

• The liquid from 2 15oz cans of chickpeas
• ¼ tsp cream of tartar
• ⅔ cup powdered sugar
• 1 ½ tsp vanilla extract

Get Recipe Ingredients

Instructions

• Add the chickpea liquid and cream of tartar to the bowl of an electric stand mixer with the whisk attachment fitted.
  
• Whisk for 6-8 minutes, starting slowly and gradually increasing the speed to high, until white and fluffy with stiff peaks formed.
  
• Sift in the powdered sugar and add the vanilla extract.
  
• Whisk for another minute until well combined.
  

Video

Notes

• Serve over fresh berries or as a topping for your favorite pies, tarts or cakes.
• Aquafaba whipped cream is best served immediately after whipping, as it may begin to lose its fluffiness after storing it in the fridge.
• You can also freeze this to make your own vegan cool whip!
• An electric hand mixer can be used instead of a stand mixer. 

Nutrition

Serving: 1cup | Calories: 45kcal | Carbohydrates: 11g | Protein: 0.02g | Sodium: 1mg | Potassium: 32mg | Sugar: 10g | Calcium: 2mg | Iron: 0.1mg

Other recipe options:

• Aquafaba Mousse
• Vegan Cookies
• Key Lime Pie Shot
• Pumpkin Whipped Cream
• Chickpea Cookie Dough

The post Aquafaba Whipped Cream appeared first on Vegetarian Mamma.

Why This Unsweetened Applesauce Recipe is So Good

• It's actually unsweetened, without any sugar or sugar-free sweeteners. We'll rely on the sweetness of the apples to make our homemade applesauce completely delicious, and I'll share my favorite sweet apple varieties with you too.
• The Perfect Fall Recipe. If you like to go apple picking in the fall, you're going to need a few recipes to use up all of your pickings! Apple butter, apple compote, and this unsweetened applesauce are all basic recipes that will help.
• Minimal ingredients mean that it's simple to prep this dish. Simply peel and chop the apples and toss them in a pot with some fresh lemon juice and cinnamon.
• Made on the stovetop, so you don't need to pull out your crockpot or any other countertop appliance. This recipe is meant to be easy!
• Unsweetened Applesauce is versatile, and can be enjoyed in so many ways. Try it as a healthy snack, add it to yogurt or oatmeal, or serve it on the side with any of your favorite main dishes.

Do you know what else is delicious added to yogurt and oatmeal? Here's a hint, It's made from the other essential autumn flavor: Pumpkin!

Pumpkin Spice Syrup is a must-make. Why limit it to the fall?

Tips and Tricks for Making Unsweetened Applesauce

• Use Sweet Apples. Actually, use a combination of both sweet and tart apples. Avoid apples that don't have much flavor. I always add some granny smith apples to my sauce because I love their bright, tart flavor, but the rest of the apples I use to make unsweetened applesauce are sweet on their own.
• Leave the Peels if you want. If you blend the applesauce with a blender, the peels will blend in too. Peeling apples for applesauce is optional!
• Keep an eye on the pot. It will take about 30 minutes for the apples to cook down on the stove. Stir them every so often so that the apples on the bottom don't stick or start to burn.
• To store: Put your applesauce in a jar or other airtight container and keep it in the fridge for up to a week - it might stay fresh even longer than that too. You can freeze homemade applesauce for up to 2 months as well.

What Are The Best Apples for Unsweetened Applesauce?

Tasty apples = delicious applesauce!

Because we aren't adding any sugar, you want to use apples that are sweet on their own, and that have some tartness to them too.

My preference is to use three different apples: Granny Smith, Honeycrisp, and Gala. This combination is the perfect blend of sweet, tart, and apple-y!

Other sweet apples you can use are Jonagold, Ambrosia, Golden Delicious, and Fuji.

For the tartness, stick with Granny Smith, or try McIntosh or Pink Lady Apples.

Avoid using any apples that taste bland or that are old, mushy, or bruised.

More Recipes To Make with Apples

• Apple Butter is just as easy to make as this applesauce, but we'll use the Instant Pot so that it's ready in half the time.
• If you prefer your apples in chunks rather than blended into applesauce, try making this Apple Compote instead.
• Need a sweet dessert to take to a football party? Apple Snicker Salad is always a hit, and my recipe includes a traditional and vegan option for you to try.
• If you'd prefer a healthier dish, Kale Apple Slaw is another great option to bring to a get-together.
• This recipe for homemade apple chips looks delicious and easy.

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Unsweetened Applesauce

It is so simple to make your own Unsweetened Applesauce at home! It's simmered on the stove, and made with 3 ingredients in less than an hour.

Course Side Dish

Cuisine American

Keyword unsweetened applesauce

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings, about 5 cups total

Calories 159kcal

Author Alysen

Equipment

• Large saucepan
• Potato masher, blender, or food processor

Ingredients

• 4 pounds apples a combination of granny smith, honeycrisp, and gala. Or use other apples that you prefer.
• ¾ cup water
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon

Get Recipe Ingredients

Instructions

• Peel, core, and slice apples into 1-inch chunks.
  
• Place the apples in a large saucepan with the water, lemon juice and ground cinnamon. Stir to combine.
  
• Bring to a boil over medium-high heat. Once boiling, reduce the temperature to low.
  
• Let simmer for 30 minutes, stirring occasionally, until the apples are very tender and start to break down.
  
• Mash with a potato masher or puree the applesauce with an immersion blender or transfer to a blender/food processor.
  
• Serve warm or chilled.
  

Notes

• You can use whatever varieties of apples that you like, but since we aren't adding any sugar to this sauce, you'll want to use some that are on the sweeter side. I prefer to use a combination of Granny Smith, Gala, and Honey Crisp apples. This way, I get sweet and tart notes in the finished sauce. 
• Mashing the apples by hand will give you a chunky applesauce. For a smoother sauce, use an immersion blender or food processor. 
• If you would prefer not to peel the apples, you can cook them with the skins on. Blend the applesauce in a blender or food processor rather than mashing so that the skins are cut into smaller pieces. 
• Stir the applesauce occasionally as it cooks so that the apples don't stick to the bottom of the pan and burn. 
• Store your unsweetened applesauce in the fridge in an airtight container for up to 1 week. 
• You can also freeze the applesauce in small freezer bags for up to two months. 

Nutrition

Serving: 0.75cup | Calories: 159kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 330mg | Fiber: 7g | Sugar: 32g | Vitamin A: 165IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 0.4mg

Other wonderful recipes to try:

• Vegan Mug Brownie
• Instant Pot Taco Soup (+ StoveTop Directions)
• Vegan Apple Crisp
• Instant Pot Apple Butter
• Vegan Pumpkin Bread
  
  

The post Unsweetened Applesauce appeared first on Vegetarian Mamma.

The irresistible crunch of roasted cashews pairs perfectly with light, sweet, and crispy brittle to make the best candy, and it's easy to make with this step-by-step recipe.

Why This Cashew Brittle Recipe is So Good

• Making cashew brittle at home will save you money! Buying a box of this salty candy at a shop will set you back a few bucks. When you make your own, you will see that the ingredients cost much less.
• It's an easy candy recipe, with just a few simple ingredients! We're giving you step-by-step instructions in the recipe card, along with photos to help you make the best cashew brittle.
• The rich flavor of cashew brittle with roasted salted nuts and crispy toffee is just divine! You may not want to share your candy, but your friends and family will surely appreciate it when you do.
• For a fun gift idea, divide your homemade brittle into individual decorative bags or airtight boxes. Add a bow and a tag and get ready to see your gift recipient smile! You can do the same with our Vegan Gingerbread Cookies and chocolate Christmas Pretzels.

Tips and Tricks for Making Cashew Brittle

• Roasted, salted cashews are a must for this sweet and salty candy! Feel free to use other types of salted nuts, like peanuts, pecans, or almonds in this recipe. 
• The toffee may bubble up when you add the baking soda. Don't worry, just stir until the mixture calms down a bit. Baking soda is important in this recipe, as it helps soften the candy so that it's easy to bite into.
• Avoid trying to leave out or substitute anything for the corn syrup. This liquid sweetener is the best option for making cashew brittle that doesn't turn grainy and hard.
• Use a candy thermometer. Until you are a pro at candy making, you'll want to be sure that the syrup is cooked to the right "stage" for brittle. In this case, you're looking for a "hard crack stage", or a temperature of 300-310 °F (149-154 °C). Use a manual thermometer or a digital thermometer made for candy making.
• You should be able to break the brittle apart with your hands easily, but for more uniform pieces, you can try using a long knife to encourage the brittle to break in straighter lines.

You can use cashews in all types of recipes! They work particularly well in my Cashew Pesto recipe, or in vegan dishes like this dairy free cashew queso.

More Easy Sweet Recipes

• Vegan Marshmallows
• Microwave Caramel Sauce
• No Bake Cookie Dough Bites
• Caramelized Bananas

Crunchy, sweet, tasty nut recipes are a real treat for the family. Check out these recipes: Candied Pecans, Candied Cashews, Peanut Candy.

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Cashew Brittle

Candy lovers and sweet tooth owners everywhere will love this simple and delightful recipe for homemade Cashew Brittle!

Course Dessert

Cuisine American

Keyword cashew brittle

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Rest Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 505kcal

Author Alysen

Equipment

• Large saucepan
• candy thermometer
• Baking sheet
• Parchment paper

Ingredients

• 1 cup granulated sugar
• ½ cup light corn syrup
• ¼ cup water
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• 2 cups roasted salted cashews salted cashews

Get Recipe Ingredients

Instructions

• Line a rimmed baking sheet with parchment paper or a silicone mat and spray it lightly with nonstick cooking spray.
• In a large heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir the mixture over medium heat until the sugar has dissolved completely.
  
• Bring the syrup to a boil and cook until it reaches the hard crack stage (300-310 °F (149-154 °C)- about 8-10 minutes. You don’t want to stir the syrup while it’s cooking but you can carefully swirl the pot as needed. Make sure to watch the syrup closely as it can burn very quickly!
  
• Once the syrup reaches the hard crack stage, remove the saucepan from heat. Quickly add the butter, vanilla extract, and baking soda. Stir to combine.
  
• Next add the cashews and stir to coat the nuts evenly. The mixture will cool very fast so make sure to work quickly.
  
• Pour the cashew mixture onto the prepared baking sheet and use a spatula to spread it out into an even layer– about ¼ inch thick. You can also place a piece of greased parchment paper on top of the candy and use the parchment to press it into an even layer.
• Allow the cashew brittle to cool at room temperature until it hardens– about 30 minutes.
• When the brittle is set, break it into your desired size pieces and transfer to an airtight container. Store at room temperature for up to one week.
  

Notes

• Roasted, salted nuts are a must for this sweet and salty candy! Feel free to use other types of salted nuts, like peanuts, pecans, or almonds in this recipe.
• The toffee may bubble up when you add the baking soda. Don't worry, just stir until the mixture calms down a bit. The baking soda is important in this recipe, as it helps to soften the candy so that it's easy to bite into.
• Avoid trying to leave out or substitute anything for the corn syrup. This liquid sweetener is the best option for making cashew brittle that doesn't turn grainy and hard.
• Use a candy thermometer. Until you are a pro at candy making, you'll want to be sure that the sryup is at the right "stage". In this case, you're looking for a "hard crack stage", or a temperature of 300-310 °F (149-154 °C). You can use a manual thermometer or a digital thermometer made for candy making.
• You should be able to easily break the brittle apart with your hands, but for more uniform pieces, you can try using a long knife to encourage the brittle to break in straighter lines.
• Store homemade cashew brittle in an airtight container at room temperature for up to a week. 

Nutrition

Calories: 505kcal | Carbohydrates: 71g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 403mg | Potassium: 290mg | Fiber: 2g | Sugar: 58g | Calcium: 28mg | Iron: 3mg

The post Cashew Brittle appeared first on Vegetarian Mamma.

Why This Apple Compote Recipe is So Good

• The perfect blend of spices. Apples are made to be blended with sweet, warm spices like cinnamon, ginger, nutmeg, and cloves. This recipe cooks fresh apples with all of them, plus vanilla extract, lemon juice, and sugar to create a delicious apple compote with a beautifully balanced flavor.
• An Easy Apple Recipe. I love that you can make up this apple compote in less than a half-hour, and then use it to top vanilla ice cream, toast with cream cheese, or oatmeal. It's easier than making apple pie or applesauce for sure!
• Gluten-Free, Vegan, and Dairy Free. If you're cooking for food allergies, sensitivities, or preferences, you'll love that this recipe is TOP 8 allergy-free and made with all-natural ingredients too.

Tips and Tricks for Homemade Apple Compote

• Use firm apples to make apple compote. You want the apples to keep their shape after cooking, so be sure to choose baking apples. Here I'm using Honeycrisp and Granny Smith apples, both for their firm texture and their bright flavor.
• Using two different apples in this way gives the compote great flavor. One type of sweet apple and another more tart apple is ideal. Try crisp and flavorful Fuji, Cortland, Ida Red, or Jonathan apples too.
• There are only a few ingredients in this recipe, so be sure that they are all high-quality. Freshly squeezed lemon juice, pure vanilla extract, and the freshest apples you can find will all go a long way to making your compote perfect.

More Tasty Ways to Cook Apples

• Vegan Apple Crisp
• Apple Snickers Salad
• Air Fryer Apple Crisp
• Air Fryer Spiced Apples
• Instant Pot Apple Butter
• Gluten Free Apple Cake
• Apple Ring Pancakes

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Apple Compote

Fresh apples are easily cooked into a spiced Apple Compote that is delicious on everything from pancakes to ice cream. It takes less than 20 minutes to make this tasty apple topping that everyone will love.

Course Dessert, sauce

Cuisine American

Keyword apple compote

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 91kcal

Author Alysen

Equipment

• Saucepan
• Knife
• Cutting board

Ingredients

• 4 cups (5-6 large apples) diced apples I used half honeycrisp and half granny smith
• ⅓ cup water
• ¼ cup brown sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt

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Instructions

• Peel, core and chop your apples into ½ inch chunks.
  
• In a saucepan over medium heat, add the apples, water, brown sugar, lemon juice, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves and salt.
  
• Stirring occasionally, bring the mixture to a boil.
  
• Once boiling, return to a simmer and cook for about 10 minutes, stirring occasionally, until the apples are tender and the liquid has thickened.
  
• Remove from the heat. Serve warm, or transfer to a jar and store in the fridge.
  

Notes

• For best results, use firm apples that will hold their shape while cooking. Soft apples will break down and be more like apple butter than apple compote! 
• For flavor, choose a combination of apples that are sweet and tart. I like to combine sweet Honeycrisp apples with slightly sour Granny Smith. 
• You can peel all of the apples, or leave some with the skin on for more texture. It's up to you!
• Store apple compote in a sealed jar or another airtight container in the fridge for up to 1 week. 
• You can also freeze this recipe for up to 2 months. 

Nutrition

Serving: 0.33cups | Calories: 91kcal | Carbohydrates: 24g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 40mg | Potassium: 143mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 0.2mg

The post Apple Compote appeared first on Vegetarian Mamma.

VEGAN SNICKERDOODLE COOKIE RECIPE

Of all the vegan cookie recipes, this has to be my favorite. These sweet and spiced Vegan Snickerdoodle Cookies are so fluffy and soft, you'll never believe they're gluten-free, too!

These are soft, tender, thick, and chewy cookies, flavored with warm vanilla and cinnamon, and the creamy tang that you expect from a classic snickerdoodle cookie recipe.

These simple homemade snickerdoodle cookies are rolled in cinnamon sugar for a delicate but delicious dessert. There's no occasion where you can't serve them, and they'll be loved by vegans and non-vegans alike!

Find your new favorite vegan Christmas cookie recipe today and bake these easy snickerdoodles with me.

Or, grab my recipes for vegan chocolate chip oatmeal cookies and vegan lemon cookies!

INGREDIENTS IN VEGAN SNICKERDOODLE COOKIES

All-purpose gluten-free flour: I use gluten-free flours to keep all my vegan baking wheat-free, too! I always use Bob's Red Mill gluten-free baking flour for baking cookies.

Sugar: Caster sugar is super fine and perfect for baking, but you can always use regular white sugar for this recipe, too.

Xanthan gum: When you're working with gluten-free flour, you always need a little xanthan gum to make up for the lost wheat.

Cream of tartar: This is what gives snickerdoodle cookies that classic tang! It's an acidic ingredient that works with the baking soda to create a chewy, airy texture.

Baking soda: Vegan snickerdoodle cookies are fluffy and perfect thanks to this common baking leavener.

Baking powder: I use two leavening agents in these cookies. I promise it's worth it.

Cinnamon: I use cinnamon in the dough and as a garnish. You can never have enough in these vegan cinnamon cookies!

Vegan butter: Make sure the butter is melted but cool to the touch so it doesn't dissolve the sugar.

Vanilla extract: If you love cookies and cakes, you definitely love vanilla extract. It's got all that warm flavor in just a few drops.

Almond milk: You just need a splash of milk to keep the cookies moist and the dough pliable.

If you have any questions about how to make vegan snickerdoodles, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN SNICKERDOODLE COOKIES

1. First, preheat the oven and line a couple of baking sheets with parchment paper. I always bake these vegan cookies in batches.
2. Then, mix the cinnamon and sugar together in a small bowl.
3. Now, whisk together the gluten-free flour, xanthan gum, sugar, cream of tartar, baking soda, baking powder, and cinnamon in a second mixing bowl.
4. Next, add the melted vegan butter, vanilla extract, and almond milk to the flour mixture. Mix until you have a firm cookie dough.
5. Form the cookie dough balls with your hands and roll them in the cinnamon sugar.
6. Put the snickerdoodle cookie dough on the baking sheets and flatten each ball slightly with a glass or your hand.
7. Now, chill the flattened dough balls in the fridge.
8. Finally, bake until the edges are perfectly golden brown. Let them cool on a rack, and try not to eat them all at once!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for making easy vegan snickerdoodles, please see the recipe below.

WHAT TO SERVE WITH VEGAN SNICKERDOODLE COOKIES

Make a beautiful gluten-free cookie platter with these copycat tagalongs! This salty-sweet combo is one that you just cannot resist.

When you're snacking on your breakfast snickerdoodle cookie — I'm not judging — you'll want some of this creamy oat milk latte, too! Skip the Starbucks drive-thru and make vegan lattes at home.

You can always find me in the afternoon with some homemade cold brew coffee. The cinnamon sugar cookies are such a perfect complement to my afternoon pick-me-up.

TIPS FOR MAKING PERFECT VEGAN SNICKERDOODLES

• Use Fresh Ingredients. The texture of snickerdoodles is dependent on the baking soda, baking powder, and cream of tartar all working well together. Since these ingredients can lose their power over time, I usually buy them fresh when I want to make this recipe.
• Regular butter can be used in this gluten-free cookie recipe if you aren't specifically needing the recipe to be vegan.
• Chill Before Baking. I like to roll the dough into balls, and then chill the cookie dough on the trays before baking them. This ensures that the cookies won't spread too much, and keeps them thick and tasty.
• Let the Kids Help! Get the whole family involved. Kids love to roll balls of dough into the cinnamon sugar.
• Don't Overbake: Overcooked snickerdoodles cookies will be dry and hard. Bake these just until the tops are no longer wet-looking.
• Freeze: You can freeze the dough and enjoy them later. Wondering how to bake frozen cookie dough?

WHAT CAN I SUBSTITUTE FOR CREAM OF TARTAR IN SNICKERDOODLES?

There really isn't a good substitution for cream of tartar in snickerdoodles. It's a necessary ingredient for both flavor and texture!

If your cookies are missing that hint of tanginess, you need cream of tartar! It's the key ingredient in snickerdoodles, and it's the reason they have such a distinctive taste.

In traditional recipes, it helps stabilize the egg whites, but there are no eggs in this vegan cookie recipe! Here, cream of tartar activates the baking soda, giving snickerdoodles that classic rise.

WHAT SIZE SHOULD SNICKERDOODLES BE?

This recipe is very forgiving, and I've found that I can make snickerdoodles with it in various sizes, and they all turn out wonderfully!

I suggest making the cookies using balls of cookie dough that are about 1 heaping tablespoon. You can use a medium cookie scoop too.

IS A SNICKERDOODLE A SUGAR COOKIE WITH CINNAMON?

While snickerdoodle cookies and sugar cookies look a lot alike, they're totally different cookies!

Traditional sugar cookies are rolled in plain white sugar, but snickerdoodles are rolled in cinnamon sugar. They also often have cinnamon in the dough and that tangy cream of tartar for an extra punch of flavor.

WHY ARE MY VEGAN SNICKERDOODLES FLAT?

Snickerdoodles will puff up in the oven and then settle into a fluffy cookie as they bake. If yours don't do this, it's likely that your cream of tartar or baking soda wasn't fresh. Next time, start with fresh ingredients.

WHY ARE MY SNICKERDOODLES DRY?

The main reason for dry snickerdoodles is baking them too long. Next time, reduce the bake time by 1-2 minutes!

You may have also added too much flour to the dough. Remember that when you bake with gluten free flour, you should spoon the flour into the measuring cup rather than scooping down into the container.

THE BEST GLUTEN FREE FLOUR FOR COOKIES

There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is essential to get the BLUE bag and not the red bag.

THE BEST VEGAN CHRISTMAS COOKIES

Try all of our delicious vegan cookie recipes to fill up your holiday cookie platters this year!

• Vegan Gingerbread Cookies
• Double Ginger Cookies
• Vegan Peanut Butter Chocolate Chip Cookies
• Chocolate Bliss Balls
• Lemon Cranberry Cookies
• Vegan Donut Holes (baked or air fried!)
• Matcha Cookies
• Vegan Oatmeal Raisin Cookies

MORE YUMMY VEGAN DESSERT RECIPES

These tangy and delicious gluten-free lemon and cranberry cookies are perfect literally all year long! My kids beg for them in the summer, and they're a common centerpiece on our Christmas dessert table.

Everyone needs a perfect vegan chocolate chip cookie recipe! These are so chewy and soft, packed with rolled oats and dark chocolate chips.

I've been putting this vegan cream cheese frosting on everything recently, not just cakes! Dip a snickerdoodle cookie in, and your world will be forever changed.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Vegan Snickerdoodle Cookies

These gluten-free cookies are perfect for school snacks and quick desserts! They're covered with cinnamon sugar for the best vegan cookie recipe ever.

Course Dessert, Snack

Cuisine Gluten-free, Vegan

Keyword gluten free cookies, snickerdoodles, vegan cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill time 30 minutes minutes

Total Time 52 minutes minutes

Servings 12 cookies

Calories 189kcal

Author Alysen

Equipment

• Parchment paper
• Baking sheets
• Small bowl
• Mixing bowl

Ingredients

Cookie Dough Ingredients

• ⅔ cup caster sugar or granulated sugar
• 1 ⅓ cups all-purpose gluten-free flour
• ½ teaspoon xanthan gum
• 1 teaspoon cream of tartar
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ cup vegan butter melted
• 1 ½ teaspoons vanilla extract
• 1 tablespoon almond milk

Cinnamon Sugar Ingredients

• ¼ cup caster sugar or granulated sugar
• 1 tablespoon ground cinnamon

US Customary - Metric

Get Recipe Ingredients

Instructions

• Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking trays with parchment paper.
• Mix the cinnamon sugar together in a small bowl. Set aside.
  
• In a large bowl, whisk together the dry ingredients for the cookies.
  
• Add the wet ingredients, and mix everything together. Use a wooden spoon, then your hands, until it forms a dough.
  
• Shape the cookie dough into balls. Roll each ball in cinnamon sugar.
  
• Flatten each dough ball on the baking tray with a glass or your hand.
  
• Chill the cookie dough for 30 minutes before baking.
• Bake for 10 to 12 minutes, until the edges are golden brown.
  

Notes

• Vegan Snickerdoodle Cookies will last up to 5 days at room temperature or can be frozen for up to 3 months.

Nutrition

Calories: 189kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 49mg | Fiber: 2g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post Vegan Snickerdoodle Cookies appeared first on Vegetarian Mamma.

VEGAN PUMPKIN BREAD RECIPE

I used to go to Starbucks every morning in the fall for a slice of moist, warm pumpkin bread. Now, I make this vegan pumpkin bread instead! It's made with basic ingredients and is packed with delicious fall flavor, too!

Enjoy it plain, with a bit of vegan butter, or use it for the easiest air fryer French toast. No one would ever guess this pumpkin bread is vegan — and gluten-free, too! It's so moist, fluffy, and perfectly sweetened with a little pumpkin pie spice blend to boot.

INGREDIENTS IN VEGAN PUMPKIN BREAD

Pumpkin puree: Be sure to use 100% pure pumpkin for this recipe, not pumpkin pie filling. It's got tons of extra ingredients that will lead to a flat pumpkin bread!

Gluten-free flour: I love to keep my baking gluten-free when I can, and Bob's Red Mill Gluten-Free Flour Mix is perfect!

Xanthan gum: My gluten-free flour mix includes xanthan gum, but if yours doesn't, you'll need to add a bit. Be sure to check the ingredients first!

Baking powder: For the fluffiest vegan pumpkin bread, you want some baking powder for that bread light as a cloud.

Baking soda: For the bit of rise, baking soda is perfect. You just need a tiny bit to make the best vegan bread.

Pumpkin pie spice: I use a blend of cinnamon, nutmeg, ginger, and cloves for a loaf with that perfect pumpkin pie flavor. If you have a pre-mixed pie spice blend, that works too!

Salt: You always want a pinch of salt in your baking recipes. It adds the perfect balance of salty and sweet, plus it enhances all the flavors. Win-win!

Brown sugar: I love the addition of brown sugar in baking. It has an extra richness and subtle sweetness from the molasses.

Vegetable oil: This adds so much moisture to the bread with no eggs or dairy.

Almond milk: I use unsweetened almond milk for a little extra moisture.

Apple cider vinegar: This healthy vinegar reacts with the baking soda for a perfectly dense but still moist loaf.

Vanilla extract: Every sweet bread needs a little vanilla extract!

Pepitas: I love the extra crunch and flavor of these pumpkin seeds. If you don’t like pepitas, you can also do a sugar topping instead!

If you have any questions about how to make vegan pumpkin bread, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN BREAD

1. First, whisk together the dry ingredients: gluten-free flour, xanthan gum if needed, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
2. Then, in another mixing bowl, add the brown sugar, pumpkin puree, vegetable oil, unsweetened almond milk, apple cider vinegar, and vanilla extract.
3. Whisk your wet ingredients together until thoroughly combined.
4. Now, add the wet ingredients to the dry ingredients.
5. Mix the wet and dry ingredients together until no flour streaks remain. Don't over mix!
6. Next, pour the batter into a prepared loaf pan.
7. To garnish, sprinkle pepitas over the dough. You can skip this step, but I love the look and extra crunch!
8. Finally, bake the loaf until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before slicing.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH VEGAN PUMPKIN BREAD

You can have this loaf truly any time of day, from a quick breakfast to a yummy afternoon snack. Pair it with a dirty chai latte for the coziest fall meal.

Looking for a healthy breakfast on the go? Try this spirulina breakfast smoothie! It's packed with Vitamin B, Vitamin E, and beta-carotene.

Double the fall flavors and slather a little Instant Pot Apple Butter on your pumpkin bread! No need to simmer apples, cinnamon, nutmeg, and cloves all day, thanks to this handy pressure cooker recipe.

WHY IS MY PUMPKIN BREAD DRY?

One of the worst things you can do with bread dough is over-mix it, even with gluten-free flour. It can lead to a dry, dense end result. No one wants that!

Also, be sure to use the scoop and measure method for your flour. If you pack more flour than needed into the measuring cups, you'll get a dry loaf, too.

WHAT CAN YOU SUBSTITUTE FOR EGGS IN PUMPKIN BREAD?

I don't use any vegan egg substitutes in this pumpkin bread recipe. I find the oil helps bind everything together well and keep the dough moist.

I've used a lot of egg substitutes in my baking and vegan cooking, and the flax egg has worked best for me! You only need two ingredients to ditch eggs and still have the best baked treats.

MORE EASY FALL RECIPES

Need more pumpkin in your diet? These pumpkin sugar cookies are so soft and iced with a yummy cinnamon cream cheese frosting.

We love to go apple picking in the fall, and my family begs me to make this apple crisp every year. It's so fresh and flavorful with sweet cooked apples and crunchy oats.

Vegan pumpkin pasta is the easiest way to turn pumpkin puree into a savory meal.

Sick of waiting forever to roast a whole spaghetti squash? Make it in the air fryer! You'll be surprised how quickly and perfectly it cooks in just half an hour.

Vegan cinnamon coffee cake is so easy to make! Add this simple icing drizzle over the cinnamon streusel topping for the best sweet breakfast treat that's perfect for holiday mornings.

MORE VEGAN PUMPKIN RECIPES

• Vegan Pumpkin Cheesecake
• Vegan Pumpkin Muffins
• Vegan Pumpkin Chocolate Chip Muffins
• Pumpkin Cream Cheese Dip (with vegan cream cheese!)

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

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Vegan Pumpkin Bread

This gluten-free pumpkin bread recipe is easy to make and absolutely delicious! It's got the perfect amount of spice and is topped with pumpkin seeds for extra crunch.

Course Breakfast, Snack

Cuisine American

Keyword gluten free pumpkin bread, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 349kcal

Author Alysen

Equipment

• 2 mixing bowls
• Parchment paper
• Loaf pan

Ingredients

• 3 cups gluten-free flour blend
• ¾ teaspoon xanthan gum if your flour blend doesn't contain it
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon cloves
• ½ teaspoon salt
• 1 ½ cups brown sugar
• 1 ¾ cups pumpkin puree
• ¾ cup vegetable oil or melted coconut oil
• ¼ cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla
• ¼ cup pepitas for topping, optional

Get Recipe Ingredients

Instructions

• Preheat oven to 350°F/180°C. Line 9x5-inch loaf pan with parchment paper.
• In a large bowl, whisk together gluten-free flour blend, xanthan gum if needed, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  
• In a medium bowl, add in the brown sugar, pumpkin puree, vegetable oil, unsweetened almond milk, apple cider vinegar, and vanilla extract. Whisk until combined.
  
• Add the wet ingredients to the dry ingredients. Stir until no more flour streaks remain.
  
• Pour the batter into the prepared loaf pan.
  
• Sprinkle pepitas over the batter.
  
• Bake for 60 to 75 minutes, until the bread is fully cooked through. Check by inserting a wooden skewer into the center of the bread.
  
• Allow to cool completely before slicing.
  

Notes

• If you don’t like pepitas, you can also do a sugar topping instead. You will only need about 2 teaspoons of coarse sugar. 
• Make sure your sugar is vegan. Sometimes sugar is processed with bone char. 
• I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe which already contains xanthan gum. If your blend does not contain it, you will want to add it to the dry ingredients. 
• This pumpkin bread stores well wrapped at room temperature for up to 4 days. For longer storage, you can freeze it. I like to slice and then freeze in a single layer on a baking sheet for an hour. Then place the individual slices in a freezer safe bag with parchment paper in between each slice. You can then grab as many slices as you need.  Defrost at room temperature to serve.
• I like to place my pumpkin bread on the middle rack of the oven. If you find that your pumpkin bread is browning too much in the oven, place some aluminum foil over the top for the duration of the bake time. 
• If you don’t want to line your loaf pan, you can also grease it with non-stick cooking spray or vegan butter. I prefer to use parchment paper so I can easily lift the bread out of the loaf pan and onto a cutting board for slicing.

Nutrition

Calories: 349kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 211mg | Potassium: 231mg | Fiber: 5g | Sugar: 29g | Vitamin A: 5563IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

The post Vegan Pumpkin Bread appeared first on Vegetarian Mamma.