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Best Beyond Meat Meatloaf (Juicy, Sliceable & Never Falls Apart)

Alysen — Tue, 31 Mar 2026 12:18:48 +0000

If your vegetarian meatloaf has ever turned out dry, mushy, or completely fallen apart… you’re not alone.

This Beyond Meat meatloaf solves all of that.

It’s juicy, firm, and perfectly sliceable, with a rich, savory flavor that tastes like classic comfort food—without the meat. Thanks to the right balance of plant-based ground meat, binder, and moisture, this loaf holds together beautifully every time.

Whether you need a gluten-free dinner, a high-protein plant-based meal, or just a reliable weeknight comfort food recipe, this one delivers.

✔ Gluten-free
✔ Vegetarian (easily vegan)
✔ High-protein plant-based dinner

❤️ Why This Beyond Meat Meatloaf Works (And Never Falls Apart)

This isn’t just another vegetarian meatloaf—it’s built for texture, structure, and flavor.

Beyond Meat mimics ground beef texture, giving you a realistic, hearty bite
Flax egg acts as a reliable binder, holding everything together
Breadcrumbs create structure, preventing a mushy or рых crumb
Balanced moisture = juicy meatloaf, not dry or dense
Savory glaze caramelizes on top, locking in flavor

👉 The result: a firm, sliceable meatloaf with classic texture and bold flavor

Beyond Meat meatloaf will trick even the biggest carnivores into believing this perfectly spiced and sliced loaf is packed with beef and pork.

🤔 Does Beyond Meat Work for Meatloaf?

Yes—and it actually works better than many plant-based alternatives.

Unlike lentils or beans, Beyond Meat has:

a higher fat content → keeps the loaf moist
a ground meat consistency → creates a realistic texture
a neutral savory base → absorbs seasoning like traditional meat

👉That’s why this recipe delivers a classic meatloaf texture instead of a soft or crumbly veggie loaf.

🛒 Ingredients You’ll Need

Beyond Meat: Plant-based meat and protein alternatives have come a long way. It's not just tofu anymore! Beyond Meat gives you a perfect meatloaf without the ground beef and ground pork.
Gluten-free breadcrumbs: Trying to keep it paleo? Ditch the breadcrumbs and use cassava flour or almond flour.
Flax egg: To make this easy vegan meatloaf binder, mix 1 tbsp flaxseed meal with 2.5 tbsp water. Let it chill about 15 minutes in the fridge to set. If you're not on a vegan or egg-free diet, you can always use eggs for the binder!
Onion, finely diced: Everything is better with onions. As they cook inside the meatloaf, they release moisture and sweetness. I prefer Vidalia for its sweetness.
Ketchup (check the gluten-free label): This sauce gets a bad rap for being a super-salty tomato dip. However, it adds a deep, rich flavor to the meatloaf and should not be skipped! You'll use it in the meatloaf and in the glaze.
Mustard: Whether you like it on hot dogs or not, mustard brings a little tang to the mix. Plus, it's already best buds with ketchup, so why not?
Liquid smoke: I love it because it brings the flavor of freshly grilled food to anything I eat. A little goes a long way here, so be careful!
Garlic powder: Unlike raw garlic, it has a slightly sweeter flavor. I add it to almost anything I make.
Salt: Vegan meatloaf needs salt to add a little extra flavor. Mix the seasonings well.
Smoked paprika: Like liquid smoke, this bright red seasoning adds a hint of smoky flavor to the mix. You can also use regular paprika in a pinch.
Oregano: Where tomatoes go, oregano follows. This Italian seasoning is perfect with meatloaf. I use dried oregano, but fresh is fine too!

Creates a sweet-savory caramelized topping

Ketchup: Rich and tangy taste
Brown sugar: for that lightly caramelized top.
Dijon mustard: This takes the glaze to another level. It adds a little extra spice and flavor mixed with ketchup and brown sugar.

If you have any questions about making meatloaf with Beyond Meat, please leave a comment below, and I will respond as soon as possible!

🧑‍🍳 How to Make Juicy Beyond Meat Meatloaf

First, put the plant-based meat or protein in a large mixing bowl. You want lots of space to add ingredients!
Then, dice up the onions and add them to the Beyond Meat.
Now, add the flax egg. You can also use a whisked egg if you're not on a vegan diet.
After that, add the breadcrumbs to the mix.
Dump all your spices into the mixing bowl.
Finally, add the ketchup, mustard, and liquid smoke to the meatloaf mixture.
Now, stir to combine it all! You'll get a better distribution if you use your hands. Don't be afraid to get in there!
Shape the meatloaf mixture into a loaf on a baking dish lined with parchment paper. If you have a loaf pan, you can use it too! Pop it in the preheated oven.
Time for the glaze! Mix the ketchup, brown sugar, and Dijon mustard.
When the timer goes off, take the Beyond Meat meatloaf out of the oven.
While it's still hot, brush the glaze onto the meatloaf.
Put the glazed vegan meatloaf back in the oven for about half an hour. Let it stand for at least 10 minutes to set before slicing with a serrated knife for the perfect loaf slices.
👉Resting is critical for a firm, sliceable texture

These numbered steps match the numbered photos above and are for illustration purposes. The complete list of ingredients and instructions for Beyond Meat Meatloaf is in the recipe below.

💡 Pro Tips for Perfect Meatloaf Texture

Don’t overmix → prevents dense texture
Use enough binder → ensures structure
Add moisture if needed → broth or extra ketchup
Let it rest → allows the loaf to fully set
Use a serrated knife → clean slices

🔥 How to Keep Beyond Meat Meatloaf from Falling Apart

This is the #1 issue with plant-based meatloaf.

Here’s how to fix it:

Use a proper binder (flax egg or egg)
Add enough breadcrumbs for structure
Press the loaf firmly when shaping
Avoid slicing too early
Bake until fully set

👉 These steps guarantee a firm, sliceable meatloaf every time

🌱 Variations

Vegan Gluten-Free Meatloaf - This recipe is already vegan if you use flax egg—just double-check all ingredients.
Spicy Meatless Meatloaf - Add chili flakes or hot sauce for extra heat.
BBQ Glazed Version - Swap ketchup topping for gluten-free BBQ sauce.
Air Fryer Meatloaf - same recipe, different oven, and less cooking time.

If you have a favorite option, please drop a comment. I am glad to hear about your modifications.

🧠 Pro Technique: Loaf Pan vs Freeform

Loaf pan → softer, more moist texture
Freeform → better crust and caramelization

👉 For best results: use freeform for texture + flavor

❄️ Can You Freeze Beyond Meat Meatloaf?

Yes—this recipe freezes beautifully.

Freeze whole or sliced
Wrap tightly
Store up to 3 months

Reheat:

Oven for the best texture and taste
Microwave for convenience, but it may get soggy

🔥What to Serve with Juicy Beyond Meat Meatloaf

Meatloaf needs mashed potatoes—it's just a fact. These vegan mashed potatoes are super creamy, made with vegan butter and no cream! You will love these easy Ranch Mashed Potatoes, too.

Or, enjoy your meatloaf with Air-Fryer Baked Sweet Potatoes or Roasted Cauliflower with Tahini.

Looking for a cold side? This lightly sweetened Amish potato salad is the best. It has hard-boiled eggs, onions, and celery wrapped in a sweet and tangy yellow mustard dressing.

Want a vegetable instead of a starch? Air-Fryer green beans are vegan and straightforward! Your family will never believe it's a dairy-free casserole. For a simpler version of green bean casserole, make sauteed green beans and mushrooms instead!

I like to keep my side dishes simple with meatloaf, like these roasted potatoes and Brussels sprouts, or sauteed sweet potatoes.

❓ FAQ

Is Beyond Meat gluten-free?

Beyond Meat products are generally gluten-free, but always check the label to be sure.

What is the best binder for vegetarian meatloaf?

In this Beyond Meat meatloaf recipe, I use a flax egg instead of the traditional whisked egg, which gives the loaf the same binding effect.

Why is my vegetarian meatloaf falling apart?

Usually not enough binder or slicing too soon.

Can you make vegetarian meatloaf without eggs?

Yes! This recipe uses a flax egg, making it completely egg-free.

Can you make this ahead of time?

Yes—prepare and refrigerate before baking.

How long should meatloaf rest before slicing?

At least 10 minutes for the best texture.

Can you make it without breadcrumbs?

Yes—use almond flour or crushed crackers like Saltines, Club, or Ritz!

What is a substitute for milk in vegan meatloaf?

Most recipes also call for milk to add moisture to the loaf and breadcrumbs. I don't use extra liquid beyond a little ketchup and liquid smoke. No dry meatloaf here! If you feel it's necessary, some unsweetened almond or soy milk can be added.

What can I use instead of breadcrumbs in vegetarian meatloaf?

Gluten-free flour is a great substitute for breadcrumbs. It needs something carby or it will be a clumps of "meat".

❤️More Yummy Vegan Recipes

Lunch is the hardest meal for me to enjoy. I'll take breakfast or dinner any day! This vegan chicken salad turned that around, and now I make it every other week!

When you need the comfort of a hearty stew but don't want all that meat, try this vegan beef stew! All the flavor with none of the animal products.

End your night on a sweet treat with these Air Fryer Doughnut Holes! You read that right — enjoy your favorite doughnut holes, and they are gluten-free.

Need more vegan dessert recipes? We have so many delicious ones! Start with Vegan Peanut Butter Chocolate Chip Cookies, or go big and make a Gluten-Free Mint Chocolate Cake to impress your guests.

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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Juicy Beyond Meat Meatloaf

This Beyond Meat Meatloaf is made with plant-based proteins and a generous blend of spices. Add your favorite pasta or mashed potatoes for a quick weeknight meal!

Course Dinner, Main Course

Cuisine American, Vegan

Keyword beef stroganoff, easy vegan recipes, impossible beef stroganoff, stroganoff

Prep Time 10

Cook Time 45

Rest Time 10

Total Time 1 5

Servings people

Calories 213kcal

Author Alysen

Equipment

Ingredients

For Meatloaf

16 ounces Beyond Meat
½ cup breadcrumbs Gluten-free
2 Tablespoons ketchup
½ cup onion diced
1 egg or flax egg
1 Tablespoon mustard
1 Tablespoon liquid smoke
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon oregano

For the Glaze

¼ cup ketchup
¼ cup brown sugar
2 teaspoons Dijon mustard

Get Recipe Ingredients

Instructions

To make your Beyond Meat meatloaf, start with your protein in a bowl. The process is essentially a dump-and-stir method. The items can be added in any order. However, this is how we add them.
Dice onions and add to the mixture.
Add the flax egg or egg (whisked) to the bowl.
Measure out your breadcrumbs or panko and add them to the mixture bowl.
Dump the spices into the bowl.
Add the ketchup and liquid smoke to the mixture.
Stir to combine all ingredients. (It's okay to use your hands!)
Shape the mixture into a loaf shape. Put the meatloaf into a baking dish lined with parchment paper. Bake at 375°F for 35 minutes.
Mix the glaze ingredients together.
Remove the meatloaf from the oven.
Using a big spoon or a pastry brush, add the glaze to the meatloaf.
Return the Beyond Meat Meatloaf to the oven and continue cooking at the same temperature for 25-30 minutes. Let the Beyond Meat Meatloaf stand for 10 minutes. This will help the ingredients unify, and it will make cutting it easier.

Notes

Can substitute an egg with a flax egg to make vegan. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix and chill in the fridge for 15 minutes to set and thicken.
You can add vegetables to this recipe. Nice additions are ½ of diced carrots or ¾ c of chopped bell pepper. If you enjoy mushrooms, you can also add them to your meatloaf. Just be sure to dice them very small so they cook through.
If you want to make Paleo Meatloaf, you can sub out the breadcrumbs and sub in cassava flour or almond flour.
Do not SKIP the “resting” part of this air fryer meatloaf recipe. You need to let the meatloaf rest and cool. This will help you cut into the meatloaf.
Use a serrated knife to cut your meatloaf into slices. This type of knife will help prevent the meatloaf from breaking apart when cutting.
You need to check on your meatloaf every so often. You need to check to ensure it isn’t crisping too quickly or burning. If you notice that the top of your meatloaf is starting to burn, you can place foil on top to help prevent it.
Don’t try to rush this meatloaf recipe by increasing the temperature. Cooking at a lower temperature helps to keep the meatloaf moist.
Cooking times may vary a little depending on how you shape your loaf.

Nutrition

Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you are vegetarian or vegan, whatever brought you here, you are welcome here!

We are happy to have you! If you are looking for some meatless main dishes, I would suggest you check out: Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe and Mediterranean Rice Bowl.

The post Best Beyond Meat Meatloaf (Juicy, Sliceable & Never Falls Apart) appeared first on Vegetarian Mamma.

Best Sugar-Free Banana Bread (Moist, Gluten-Free & Naturally Sweetened)

Alysen — Mon, 30 Mar 2026 16:33:17 +0000

This sugar-free banana bread is soft, moist, and naturally sweetened with ripe bananas and honey—no refined sugar needed! If you're looking for a healthy banana bread recipe that’s easy, gluten-free, and perfect for breakfast or snacks, this one is a must-try.

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

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!
Mash Bananas:
Peel the bananas and mash them with a fork in a large mixing bowl.
Now, add everything else to the mix except the walnuts.
Mix Wet Ingredients:
Add honey, eggs, yogurt, and vanilla. Mix until combined.
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!
Pour the Batter into the pan:
Pour the batter into the greased loaf pan. Sprinkle the chopped walnuts on top.
Bake in the oven:
Bake for about 45-55 minutes until a skewer comes out mostly clean from the center.
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.

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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

Cook Time 1

Total Time 1 10

Servings people

Calories 216kcal

Author Alysen

Equipment

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

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

Gluten-free Caramel Delites (Girl Scout Copy Cat Recipe)

Alysen — Sat, 28 Feb 2026 22:51:33 +0000

Who else eagerly anticipates Girl Scout Cookie season? I find myself filled with excitement each time I spot the local scout troop at my grocery store, ready to tempt passersby with their beautifully packaged boxes of mouthwatering cookies. The ones that have me stopping are the Caramel Delites, also known as Samoas.

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? 😉

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!

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

Cook Time 20

Servings cookies

Calories 268kcal

Author Alysen

Equipment

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

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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

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

Mexican Sugar Cookies

Alysen — Fri, 13 Feb 2026 01:52:42 +0000

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

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

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!

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

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

Cook Time 12

Chilling Time 30

Total Time 1 2

Servings cookies

Calories 204kcal

Author Alysen

Equipment

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

The post Mexican Sugar Cookies appeared first on Vegetarian Mamma.

Vegan Appetizers

Alysen — Mon, 02 Feb 2026 21:17:02 +0000

Impress your guests at your next party with these vegan appetizers! Whether you're looking for a cool, creamy dip or a piping hot treat, this list has everything you need. Read on to discover over 20 of the best vegan appetizers you can make!

WELCOME TO VEGAN APPETIZERS!

Are you new to plant-based diets? We are so happy you are here! We love to help people fall in love with vegetarian and vegan recipes of all kinds. If you are new, we have a whole community just waiting to welcome you and share tons of vegan and vegetarian recipes.

Whether you are a lifelong vegan or are looking for more dairy-free appetizers, we have got some easy and delicious vegan appetizer recipes to share with you today! No need to fret over your holiday spread or game day menu with this list of amazing appetizers everyone will love! Keep strolling for some great planning tips and all my favs.

BEST TIPS FOR MAKING VEGAN APPETIZERS

Plan the menu. The best way to prep for a bunch of appetizers is simply planning! When you can, make recipes that share some ingredients, like tofu, seasonings, and veggies. This will save on cost and fridge space!

Use your fav protein. A lot of these vegan appetizer recipes use tofu, plant-based ground "meat" or just plenty of veggies. Play with the ingredients to make your favorite vegan appetizers that become beloved family recipes.

Make ahead of time. Whenever you are party planning, pick recipes you can make a day or two in advance. That way, you can spend the day cleaning, decorating, or relaxing, and the food can be waiting when you are ready!

Variety is key. From fancy dinner parties to casual tailgate days, a variety of treats and snacks is the way to everyone's hearts. A mix of savory and sweet, hot and cold, salty and spicy, is best. And do not forget the dips!

Don't forget the sweets! Most appetizers are savory, but I love a little sweetness mixed in, too. Whenever I am making a charcuterie board or planning a tailgate party, I add a few sweet treats into the mix.

Turn leftovers into meal prep. No matter how hard I try, I always have tons of leftover appetizers after a party. Luckily, a lot of these recipes can be used for a tasty, snacky vegan meal prep lunch! I love to pack stuffed mushrooms, mini pizzas, and all the dips in my work lunches.

If you have any questions about how to make the best vegan appetizer recipes every time, please leave a comment below and I will get back to you ASAP!

FAVORITE VEGAN APPETIZERS

Vegan Charcuterie Board: Vegan Charcuterie, anyone? This Vegan Charcuterie Board will be your newest obsession. Push aside the traditional meat-and-cheese platter and welcome this vegan option! Get creative with all your fruits, veggies, crackers, spreads, and dips. The options are endless for these trendy vegan appetizers.

Air Fryer Morel Mushrooms: These stuffed mushrooms are my absolute favs. Air Fryer Morel Mushrooms are an earthy, mouthwatering fried morel mushroom recipe! They are stuffed with vegan cream cheese and breaded to perfection.

Gluten-Free Fried Pickles: Fried Pickles are a popular and delicious appetizer at many restaurants. Gluten-free fried pickles are hard to find, but thanks to this delicious recipe, you can make them at home. I love fried pickle spears, circles, you name it! There is something perfect about that crunchy exterior around a soft, vinegary pickle.

Lettuce Wraps: Looking for the best Asian-inspired app? This is it! These Vegan Thai Lettuce Cups will be your new favorite appetizer. You will swoon over this vegetarian Thai lettuce wrap recipe packed with veggies and a creamy, spicy nut butter sauce. Yum!

Vegan Crackers: These Italian herb and Parmesan flaxseed crackers have ben my go-to vegan snack recently! It has all the flavors you want — herbs, salt, and a little cheesiness — all in one healthy vegan snack. They go with so many dips. Let me know your favorite combo in the comments!

YUMMY VEGAN APPETIZERS

Vegan Meatballs: Great vegan appetizers are hard to find, and these Vegan Meatballs are super flavorful, packed with seasonings, and glazed in a sweet sauce. These tofu meatballs are completely meat-free, made with red onion, parsley, oregano, garlic salt, liquid smoke, and breadcrumbs. You can easily make this gluten-free with a simple gluten-free breadcrumb swap!

Wild Rice Stuffed Mushrooms: If you are looking for the perfect starter, these vegan stuffed mushrooms would be a great addition to your menu! If you really love mushrooms, you can easily make this into your main dish. These stuffed mushrooms will even make meat eaters drool with delight!

Vegan Olive Tapenade: There is no more classic appetizer than a simple olive tapenade dip! You can serve it in a bowl for simple dipping or smear it on bruschetta. I love this recipe because it is ready in minutes and can be made vegetarian or vegan.

Homemade Chex Mix: Honestly, I am such a snacker. It is almost my downfall! Air Fryer Chex Mix is a quick and easy way to prepare your Chex Mix. Simply mix ingredients together, cook in air fryer and in 16 minutes you will have delicious air fryer Chex Mix in no time! Forget the store-bought version.

HOT VEGAN APPETIZERS

Mini Zucchini Pizzas: Looking for a fun and easy appetizer? These mini zucchini pizzas are easy to make and fun to customize! This is also a great low-carb option with zucchini coins for the crust. Use all your fav vegan pizza toppings for a great unique recipe!

Air Fryer Honey Sriracha Cauliflower: Experience the bold flavors of Air Fryer Honey Sriracha Cauliflower, a mouthwatering dish that perfectly balances spicy and sweet with its irresistible Sriracha glaze. This delicious vegetarian recipe is an absolute game day winner, sure to impress your guests and keep them coming back for more!

Hot Corn Dip: This Hot Corn Dip will be loved by all your dairy-free friends and your dairy-loving friends! This vegan dip is so easy and packed with sweet corn flavor. I love the addition of green chiles for a little more spice! Use your favorite chips or crackers.

Air Fryer Jalapeño Poppers: Need a big hit for your next tailgate? Air Fryer Jalapeño Poppers are a delicious game day snack that can be prepared in under 15 minutes! These air-fried poppers will quickly become your favorite vegan snack, with crunchy jalapeños stuffed with vegan cream cheese and coated in crispy panko breadcrumbs.

Frozen Sweet Potato Fries in Air Fryer: Frozen Sweet Potato Fries in the air fryer make a quick and easy snack everyone will enjoy. These crispy fries have never tasted better!

Vegan Lil Smokies: I loved eating these tiny sausages as a kid. Now, I swap the sausage for baby carrots with a great vegan BBQ sauce. Serve them for holidays, gamedays, birthdays, you name it! There is no better vegan appetizer recipe than this.

EASY VEGAN APPETIZERS

Nut-free Pesto: Most pesto recipes are vegan, I know. But this one is also nut-free! I swap the pine nuts for sunflower seeds to make it totally allergy friendly but still delicious. Use it as a dip, a sauce, or a vegan slider spread!

Vegan Rice Krispie Treats: I love a crunchy, sweet snack, and Vegan Rice Krispie Treats are the perfect plant-based option. These treats combine crisp, airy rice cereal with gooey, melted vegan marshmallows and a hint of creamy plant-based butter. With just three ingredients, this recipe is incredibly easy to make in an afternoon, filling your kitchen with the nostalgic aroma of childhood favorites.

Vegan Onion Dip: I am always on the hunt for a gluten-free French onion dip. There is just something so delicious about this dip. I am so glad that I have discovered this vegan dip recipe. Not only do I love the taste, but I love how simple this is to make as well. It is seriously crazy simple and takes literally no time at all!

Air Fryer Kale Chips: Potato chips, tortilla chips, pretzels — you name it, I love a crunchy, dipable, handheld snack. These Air Fryer Kale Chips are done so fast your family will not know you have cooked! Just four staple ingredients and 10 minutes between you and crispy, healthy "fried" veggies! These are a great substitute for chips if you are doing a keto or low-carb diet, and they bring an amazing extra crunch to a salad without the extra calories of croutons.

Vegan Spring Rolls: Hot apps are great, but I love the balance of a cold, crunchy spring roll. Make this delicious homemade peanut sauce alongside these crispy and fresh rolls all year long. There are so many options for the veggie filling, too!

MORE VEGAN RECIPES

Some of my favorite recipes are compiled under Best Vegan Recipes. If you have not tried my Sweet potato brownie yet, you are in for a treat. These recipes are bound to give you tons of inspiration for those mid-week meals and busy night dinners.

I love all things potatoes. Mashed, baked, roasted — they are all comforting and delicious with minimal work. But the best way to make potatoes, I think, is in the air fryer. If you have never made potatoes in the air fryer, you are in for a treat! Cooking potatoes in your air fryer is quick, simple and oh so delicious.

I use tofu every week for lunch and dinner, but sometimes I run out of ideas. These easy tofu recipes will inspire creativity with your favorite plant-based protein!

Whether you are a seasoned baker or a beginner, we have got some easy and delicious vegan cookie recipes to share with you! You can make the same delicious cookies, from basic chocolate chip to all your favorite Christmas cookies, with just plant-based ingredients.

Easy Vegan Appetizers : Featuring Vegan Zucchini Fritters

Make these vegan appetizers to impress at your next party! Whether you need a cool, creamy dip or a piping hot appetizer, this list has everything you need! Read on to learn how to make over 20+ of the best vegan appetizers.

Course Dinner, Side Dish

Cuisine Vegan, Vegetarian

Keyword Easy Vegan Appetizers

Prep Time 10

Cook Time 25

Total Time 35

Servings fritters

Calories 84kcal

Author Alysen

Equipment

Ingredients

Zucchini Fritter Ingredients

2 zucchinis medium
1 carrots medium
1 ½ cups chickpea flour or all-purpose flour
¼ cup nutritional yeast
1 tablespoon ground flax seed optional
2 teaspoons ground sage
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon baking powder
1 cup baby spinach
1 tablespoon balsamic vinegar optional

Salsa Ingredients

2 tomatoes diced
½ jalapeño pepper
½ red onion small
¼ cup basil
1 lime juiced

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F (176 degrees C).
Use a food processor to blend the carrots and zucchini briefly. Blending time will depend on your food processor and your chop size preference.
In a large mixing bowl, mix the blended zucchini and carrots with all other fritter ingredients. Mix well.
Make the fritters by rolling ¼ cup of zucchini mixture into a ball. Flatten ball with your hand on baking sheet covered in parchment paper.
Bake for 7 to 10 minutes until desired crispiness. Tops should be golden brown.
While the fritters bake, use a food processor to make the salsa. Add all ingredients and blend until your desired smoothness.
Place fritters on a place and cover with salsa to serve. Enjoy!

Notes

To make on the stovetop, use a little neutral oil and cook over medium heat. Gently flip after 5 to 6 minutes.
Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

VEGAN RECIPES POST

If you have made any of these vegan appetizer recipes, please be sure to leave a comment on the recipe page letting us know what you thought.

The post Vegan Appetizers appeared first on Vegetarian Mamma.

Frosted Vegan Sugar Cookies

Alysen — Fri, 30 Jan 2026 20:23:09 +0000

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.

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:

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

To make vegan buttercream frosting:

First, prep all your ingredients. Make sure your vegan butter is softened but not melted.
Add the softened vegan butter and vanilla extract to a bowl.
Then, beat the vegan butter and vanilla together with an electric hand mixer. You can also use a stand mixer here.
Now, gradually sieve powdered sugar into the butter mixture a little at a time, whisking after every addition.
Keep adding powdered sugar until the frosting is thick and fluffy.
Once the frosting is ready, add a few drops of food coloring at a time, mixing well before adding more.
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.
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.

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!

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Vegan Frosted Sugar Cookies

Course Dessert

Cuisine Vegan

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

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 279kcal

Author Alysen

Equipment

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

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

Vegan Snickerdoodle Cookies

Alysen — Thu, 11 Dec 2025 19:52:09 +0000

Vegan Snickerdoodle Cookies are so chewy and soft, you'll never believe they're gluten-free! Rolled in homemade cinnamon sugar, they're the perfect simple 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

First, preheat the oven and line a couple of baking sheets with parchment paper. I always bake these vegan cookies in batches.
Then, mix the cinnamon and sugar together in a small bowl.
Now, whisk together the gluten-free flour, xanthan gum, sugar, cream of tartar, baking soda, baking powder, and cinnamon in a second mixing bowl.
Next, add the melted vegan butter, vanilla extract, and almond milk to the flour mixture. Mix until you have a firm cookie dough.
Form the cookie dough balls with your hands and roll them in the cinnamon sugar.
Put the snickerdoodle cookie dough on the baking sheets and flatten each ball slightly with a glass or your hand.
Now, chill the flattened dough balls in the fridge.
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.

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

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.

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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

Cook Time 12

Chill time 30

Total Time 52

Servings cookies

Calories 189kcal

Author Alysen

Equipment

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

The post Vegan Snickerdoodle Cookies appeared first on Vegetarian Mamma.

Vegan Pumpkin Bread

Alysen — Sun, 16 Nov 2025 13:18:58 +0000

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

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

First, whisk together the dry ingredients: gluten-free flour, xanthan gum if needed, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Then, in another mixing bowl, add the brown sugar, pumpkin puree, vegetable oil, unsweetened almond milk, apple cider vinegar, and vanilla extract.
Whisk your wet ingredients together until thoroughly combined.
Now, add the wet ingredients to the dry ingredients.
Mix the wet and dry ingredients together until no flour streaks remain. Don't over mix!
Next, pour the batter into a prepared loaf pan.
To garnish, sprinkle pepitas over the dough. You can skip this step, but I love the look and extra crunch!
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!)

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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

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 349kcal

Author Alysen

Equipment

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

The post Vegan Pumpkin Bread appeared first on Vegetarian Mamma.

Vegan Gingerbread Cookies

Alysen — Thu, 13 Nov 2025 21:44:31 +0000

Vegan Gingerbread Cookies are the ultimate Christmas cookies!

Decorate them with sweet homemade vegan icing for the best holiday treat you can make together in just a few hours.

I love making Christmas cookies, and there's no more classic cookie than gingerbread cookies! Decorate angels, ornaments, stars, and gingerbread people with these perfectly chewy cookies and homemade vegan royal icing.

It's always a toss-up between these and my lemon cranberry cookies for best holiday dessert. And did I mention they're gluten-free, too? No one will guess these cookies are vegan and gluten-free with the adorable frosted decorations. Try to save some for Santa!

INGREDIENTS IN VEGAN GINGERBREAD COOKIES

Vegan butter: Make sure your melted vegan butter is cool to the touch. If it's too warm, the dough will be runny.

Molasses: You know that warm, sweet, slightly smokey flavor of gingerbread cookies? It comes from molasses! It's also the thing that makes brown sugar brown.

Light brown sugar: There's an extra richness with brown sugar. It's just so good in cookies!

Flax egg: Keep it ovo-free with this 2-ingredient flax egg. It's so easy!

Vanilla extract: Baked goods always need a little vanilla extract. It's where all the flavor comes from!

All-purpose gluten-free flour: I'm always making gluten-free cookies when I can. Luckily Bob's Red Mill gluten-free flour makes it so easy, and most people can't tell!

Xanthan gum: This helps give your gluten-free dough that elasticity missing in gluten-free flour. Just a little is all you need.

Baking soda: If you want a little rise in your cookies, you'll need some baking soda. It's not just for cleaning!

Ground ginger: There would be no gingerbread cookies without the ground ginger! This popular Asian seasoning is the main spice in these cookies.

Ground cinnamon: Everything is better with cinnamon, trust me. I think it adds so much depth to the recipe.

Powdered sugar: You only need 2 ingredients to make this easy homemade icing, and this is one of them! If it gets too thin, add a little more sugar.

Almond milk: You just need a little almond milk to make the icing perfectly runny.

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

HOW TO MAKE VEGAN GINGERBREAD COOKIES FROM SCRATCH

First, preheat your oven and prep a couple of baking sheets with parchment paper. No stuck gingerbread people here!
Then, melt the vegan butter with the brown sugar and molasses in a small sauce pan over low heat. Keep stirring!
Once the butter is melted, add it to a large mixing bowl with a flax egg and vanilla extract. Beat it together with a wooden spoon until well combined.
Next, sieve the gluten-free flour into the wet ingredients and add the cinnamon, ground ginger, baking soda, and xanthan gum. Mix it together with a spoon, then use your hands to form the dough.
Before rolling out the cookie dough, chill it in the fridge.
Then, split your large dough ball in half, and roll one half flat with a rolling pin. In a pinch, use a wine bottle!
Now, cut your shapes! I recommend dipping your cookie cutters in a little flour and shaking the excess to keep your shapes from sticking.
Finally, bake until they're the perfect texture for you. I start checking around 8 minutes. Let cookies cool completely on a wire rack before decorating!

HOW TO DECORATE GINGERBREAD COOKIES

To make the vegan royal icing, sift the powdered sugar into a mixing bowl.
Then, add the almond milk and whisk until it's super smooth.
For the best gingerbread cookie decorations, use a piping bag! The smaller the nozzle, the thinner your lines will be.
The fun part: Decorate your cookies however you want! I like to outline some, flood others, and of course make smiley faces on the gingerbread people. There's no wrong way to do it.

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 GINGERBREAD COOKIES

Impress this year with your holiday dessert spread! This super simple apple crisp recipe has all the fall flavors but none of the heavy dairy.

It's not a holiday dinner without green bean casserole. Make this vegan recipe in the air fryer and save some oven space this year.

When you need a warm but light meal around Christmas, try this Instant Pot ramen! It's super versatile and filling with a delicious broth base.

This vegan sweet potato casserole is like dessert for dinner! The fluffy sweet potato filling and crunchy pecan topping will be the star of the show!

If Santa gets to eat cookies all day, so do I. I love dipping these gingerbread cookies in this oat milk latte with maple syrup and a little cinnamon. Yum!

SHOULD GINGERBREAD COOKIES BE HARD OR SOFT?

There's a fine line between too soft and too hard when it comes to gingerbread cookies. You want them to be firm for decorating, but you don't want them to be break-your-teeth hard!

The final texture of your cookies comes down to 2 crucial points: the raw dough, and the baking process. A wet dough won't roll out properly, but a dry dough crumbles on contact.

If you over- or under-bake your cookies, they'll fall apart or be rock hard. I've used this recipe for a few years now, and they've always been perfect!

HOW TO STORE GINGERBREAD COOKIES

Like most cookies, you want to store gingerbread cookies in an airtight container at room temperature. Some people swear by refrigerating them, but I think they dry out faster in the fridge.

Make too many? Freeze them! There's no better way to have Christmas in July than with the delicious gingerbread cookies from Christmas past. Just thaw and enjoy!

My favorite vegan cookies are one of the following: Vegan Oatmeal Raisin Cookies, Vegan Lemon Cookies, or Vegan Peanut Butter Oatmeal Cookies.

It's so hard to choose!

Did you know you can make soft and chewy cookies in the air fryer? It's true! You'll never bake the same again.

Take your midnight snack up a notch with these Air Fried Oreos! They're so easy and totally vegan with crescent rolls and the classic sandwich cookie.

These chocolate tahini bliss balls are cookie-adjacent, so I'm counting them. You'll love these truffle balls with a salty-sweet kick.

Not all cookies have to be baked! Try these super easy no-bake cornflake cookies with creamy peanut butter you can decorate for any holiday!

Be sure to check out all of our amazing vegan baking recipes!

Best Gluten Free Flour for Cookies

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Vegan Gingerbread Cookies

These gluten-free gingerbread people are the perfect Christmas cookies! Decorate them all with this homemade vegan royal icing for the sweetest spiced treat this holiday season.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword Christmas cookies, gluten-free gingerbread cookies, vegan cookies

Prep Time 10

Cook Time 8

Chill Time 30

Total Time 48

Servings cookies

Calories 164kcal

Author Alysen

Equipment

Ingredients

Gingerbread Cookies Ingredients

10 tablespoons vegan butter
¼ cup molasses
¾ cup light brown sugar
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
½ teaspoon vanilla extract
3 ¼ cups all-purpose gluten-free flour
¼ teaspoon xanthan gum
1 teaspoon baking soda
1 heaping tablespoon ground ginger
2 teaspoons ground cinnamon

Royal Icing Ingredients

2 cups powdered sugar
2 tablespoons almond milk

Get Recipe Ingredients

Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
In a medium saucepan, melt the vegan butter, sugar, and molasses over a low heat. Stir frequently.
Once melted, transfer to a large mixing bowl. Add the flax egg and vanilla extract. Beat with a wooden spoon until well combined.
Sieve in the gluten-free flour, and add cinnamon, ground ginger, baking soda, and xanthan gum. Mix together first with a wooden spoon, then by hand to form a dough.
Shake the dough into a ball. Chill in the fridge for 30 minutes.
Split the dough in half, and roll one section with a rolling pin. Cut out shapes using cookie cutters and transfer them to the lined baking sheets.
Bake for 8 to 10 minutes — 8 minutes will result in a softer cookie, and 10 minutes will make them more crisp. Let cookies cool completely on a wire rack before decorating them.
To make the vegan royal icing, sieve the powdered sugar into a large mixing bowl. Add the almond milk and whisk until smooth. Transfer icing to a piping bag with a small tip and decorate as desired.

Nutrition

The post Vegan Gingerbread Cookies appeared first on Vegetarian Mamma.

Vegan Pumpkin Cheesecake

Alysen — Sat, 04 Oct 2025 16:27:22 +0000

Vegan Pumpkin Cheesecake is luscious, creamy, and incredibly easy to make. Make this amazing vegan dessert for holiday dinners, packed with pumpkin spice flavor.

VEGAN PUMPKIN CHEESECAKE RECIPE

The moment I spot a yellow leaf, I start baking pumpkin recipes exclusively. I love this vegan pumpkin cheesecake recipe because it's perfect for parties, yet it's also easy to make.

Keep it gluten free with a crunchy graham cracker crust surrounding a super flavorful and creamy pumpkin filling.

INGREDIENTS IN VEGAN PUMPKIN CHEESECAKE

Vegan graham cracker crumbs: I love the simplicity of a graham cracker crust. It's also packed with flavor! If you can't find gluten-free vegan graham crackers, you can also use your favorite cookies or even nuts in their place.

Vegan butter: You'll need a little melted butter to hold the crust together.

Sugar: Use granulated sugar for the crust and filling for that subtle sweetness.

Pumpkin pie spice: You can use a store-bought pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves.

Vegan cream cheese: You can't have cheesecake without cream cheese! Look for vegan cream cheeses thickened with oat flour to keep them gluten-free.

Coconut cream: I usually find many cooking coconut products in the international aisle of my grocery store. If you are unable to find this at your local grocery store, you can buy coconut milk and place the can in the refrigerator overnight. The cream will separate and rise to the top. Scoop the cream, leaving the water behind.

Pumpkin puree: When you're shopping, look for 100% pure pumpkin puree, not pumpkin pie filling. The added ingredients will leave you with a deflated cheesecake!

Cornstarch: This helps thicken the pumpkin cheesecake filling without gluten.

Vanilla extract: I love the extra richness you get in cakes and cookies from vanilla extract. It's so delicious!

Lemon juice: Without lemon juice, you wouldn't have the luscious texture of the creamy cheesecake. It also helps it retain its shape and add a slight tangy flavor, too.

If you have any questions, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN CHEESECAKE

First, mix the graham cracker crumbs, melted vegan butter, sugar, and pumpkin spice spice in a bowl.
Stir until it's thoroughly combined. This is for the crust!
Then, pour the crumb mixture into a springform pan that's been greased and wrapped with aluminum foil. Press it evenly into the bottom. Bake the crust until it's golden brown and smells delicious. Let it cool.
To make the cheesecake filling, beat the vegan cream cheese with an electric mixer for a few minutes until soft and creamy.
Now, add the coconut cream, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, and lemon juice to the cream cheese. Mix until smooth.
Next, pour the pumpkin filling into the springform pan, and smooth it out with a spatula. Set the wrapped pan in a deep baking dish, and carefully pour almost boiling water into the dish until it's about halfway up the pan sides.
Bake the vegan pumpkin cheesecake until the outer edges are set but the middle still jiggles when shaken.
Then, turn the oven off but leave the cheesecake inside! Let it cool slowly in the oven for about an hour. If not serving immediately, let it cool to room temperature before refrigerating.

WHAT TO SERVE WITH VEGAN PUMPKIN CHEESECAKE

I could eat this pumpkin cheesecake with every meal. Have an afternoon snack or perfect fall dessert with a slice and a hot dirty chai latte.

If you need some sweetness for breakfast — trust me, I've done it — this oat milk latte is the perfectly creamy companion for this cheesecake. It's great after dinner, too!

IS VEGAN CREAM CHEESE GLUTEN FREE?

When you're working with a vegan and gluten-free baking recipe, you've got to double check all your ingredients.

Some vegan cream cheeses do have gluten, but I've found many that don't. Look for vegan cream cheeses thickened with oat flour or almond flour.

HOW DO YOU KNOW WHEN CHEESECAKE IS DONE?

Unlike most baked goods, the toothpick trick won't work with this vegan pumpkin cheesecake. Over baked cheesecakes crack, and no one wants that.

To tell if your cheesecake is done, check the edges. You want the top edges to be set but still see a slight jiggle in the center when you gently shake it. Don't worry, the middle will finish setting as it rests.

Also, don't pull it out immediately! Turn off your oven and let the cake cool down with the oven. This helps avoid cracks, too!

MORE DELICIOUS FALL DESSERTS

Creamy desserts are the best. They're so rich! This vegan panna cotta is so chocolatey with no gelatin.

Did you know you can make perfectly moist peanut butter cookies in the air fryer? It's true! They're ready in just 7 minutes flat.

Looking for an easy midnight snack? There's nothing better than a vegan mug cake!

I made this white chocolate pumpkin mousse last year for Thanksgiving, and it was PERFECT. Everyone wanted more, and it only took 7 ingredients and half an hour!

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Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake is luscious, creamy, and so easy! Make this vegan dessert for holiday dinners packed with pumpkin spice flavor.

Course Dessert

Cuisine American

Keyword vegan pumpkin cheesecake

Prep Time 20

Cook Time 2 30

Inactive Time 5

Total Time 7 50

Servings Servings

Calories 783kcal

Author Alysen

Equipment

9-inch springform pan
Electric mixer

Ingredients

For The Crust

2 cups Graham Cracker Crumbs gluten free and vegan
⅓ cup Vegan Butter melted
¼ cup Granulated Sugar
1 tsp Pumpkin Pie Spice

For The Filling

32 oz Vegan Cream Cheese Tofutti brand, softened (see note below)
1 cup Coconut Cream
1 ¾ cup Pureed Pumpkin
1 ½ cup Granulated Sugar
¼ cup Cornstarch
1 tbsp Pumpkin Pie Spice
1 tbsp Vanilla Extract
2 tbsp Lemon Juice

Get Recipe Ingredients

Instructions

Preheat oven to 350F. Lightly grease a 9-inch springform pan. Wrap the bottom and outside of the pan with aluminum foil.
In a medium bowl, combine the graham cracker crumbs, melted vegan butter, granulated sugar, and pumpkin spice.
Stir until combined.
Pour the graham cracker crust mixture into the springform pan and press to an even thickness on the bottom of the pan.
Bake at 350F for 12-15 minutes, until the crust is golden and smells fragrant. Set aside to cool slightly.
In a large bowl, add the vegan cream cheese. Beat with an electric mixer until soft and creamy, 2-3 minutes.
Then, add the coconut cream, pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract and lemon juice. Mix until smooth.
Pour the filling over the cooled crust. Smooth with a spatula.
Place the springform pan in a deep baking dish.
Add very hot (almost boiling) water to the baking dish until it reaches halfway up the side of the springform pan. Carefully place in the oven.
Bake at 350F for 65-75 minutes or until the outer edges are set but the middle still jiggles when shaken.
Turn off the oven and leave the cheesecake in the oven for an hour to let it slowly cool down. Remove from the oven and let cool down to room temperature before placing in the refrigerator to finish setting, at least 3-4 hours.

Video

https://youtu.be/92EcwKIwn_0

Notes

I used canned coconut cream in this recipe. If you are unable to find this at your local grocery store, you can buy coconut milk and place the can in the refrigerator overnight. The cream will separate and rise to the top. Scoop the cream leaving the water behind.
The brand of cream cheese is important and can play into the final product. We have tried this recipe with Daiya and Kroger brand cream cheese and the results were runny and not solid. Tofutti is the better brand for this recipe, followed by Trader Joe's vegan cream cheese.
If you cannot find gluten-free vegan graham crackers, you can also use your favorite cookies or even nuts in its place.
Be careful when you are making your water bath for the cheesecake. The water will be very hot.
If you do not want to make this recipe with a water bath, keep in mind that the top of the cheesecake may split and the sides will rise while the top falls a bit as it cools. It will still taste quite delicious though. To help prevent cracks, do not open the oven to check on the cheesecake. Just turn the oven light on to check on it. Large temperature swings will cause the cheesecake to crack.

Nutrition

The post Vegan Pumpkin Cheesecake appeared first on Vegetarian Mamma.

Vegan Pumpkin Cookies

Alysen — Tue, 16 Sep 2025 19:18:47 +0000

These Vegan Pumpkin Cookies are the perfect easy fall dessert! Creamy pumpkin puree and a delicious pumpkin spice blend make these chewy gluten-free cookies the best of the season.

VEGAN PUMPKIN COOKIES RECIPE

Pumpkin season is all year with canned pumpkin puree! I love these Vegan Pumpkin Cookies because they're super chewy and perfectly spiced with no gluten.

Get a bite of pumpkin spice without the latte thanks to this cookie recipe. With a simple flax egg and some gluten-free flour, these cookies are totally vegan and made for a gluten-free diet.

INGREDIENTS IN VEGAN PUMPKIN COOKIES

Pumpkin puree: Make sure you get 100% pure pumpkin puree, not pumpkin pie filling. You can also make homemade pumpkin puree at home!

Flax egg: You only need 2 simple ingredients to make this great vegan egg replacement: flaxseed and water! I love this recipe because you can prep it the day before for easy vegan baking.

Gluten-free all-purpose flour: I like to keep my vegan cookies gluten free when I can! If you're not on a gluten-free diet, you can use regular all-purpose flour instead.

Xanthan gum: Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough.

Vegan butter: You want your vegan butter melted, not just softened. You can use a microwave or the stove top, but keep an eye on it!

Brown sugar: I love the extra nutty richness brown sugar brings to cookies. You can always use dark brown sugar for a deeper taste, too.

Caster sugar: Simply put, caster sugar is a super fine granulated sugar. In a pinch, you can also use regular granulated sugar for a slightly different texture.

Salt: Cookies need salt to balance the yummy sweetness. A little goes a long way, but don't skip it! You can also add a little flaky sea salt before serving.

Cinnamon: Freshly grated or store-bought ground cinnamon work well in this pumpkin cookie recipe. It's the perfect sweet and savory spice!

Nutmeg: I don't always love nutmeg, but it goes perfectly with pumpkin. If you're out, use a dash of pumpkin pie spice!

Ginger: This savory spice is great for desserts, too. It adds a depth of flavor you can't get otherwise.

Baking soda: If it's fluffy cookies you want, it's baking soda you need! This gives my vegan cookie a little extra rise when they bake.

Vanilla extract: If you love baked goods, you love vanilla extract. A little goes a long way here, but it's important for the best homemade cookies.

If you have any questions about these Vegan Pumpkin Cookies, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN COOKIES

First, preheat your oven, and line 2 baking sheets with parchment paper.
Then, add the melted butter, brown sugar, and caster sugar to a large mixing bowl. Beat it until it's fluffy with a wooden spoon. If you use an electric mixer, you'll get dense cookies.
Next, add the canned pumpkin puree, flax egg, and vanilla extract to the bowl. Mix it all up.
In another mixing bowl, whisk together the gluten-free flour, salt, xanthan gum if needed, baking soda, ginger, cinnamon, and nutmeg.
Now, sieve the dry ingredients into the wet ingredients, and mix together gently.
Once the dough is made, chill it in the fridge to make it easier to handle. Need it fast? Freeze it in half the time!
Next, roll the dough into balls and place on the baking sheets. Leave room for spreading!
Finally, bake until the vegan pumpkin chocolate chip cookies are golden brown on top. Let them set for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely — if you can wait that long!

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

WHAT TO SERVE WITH VEGAN PUMPKIN COOKIES

You'll love this apple butter in the instant pot all year long! It's a great way to use fresh apples for breakfast, snacks, or desserts.

This air fryer pumpkin French toast is the perfect addition to your busy weekday morning or your lazy Saturday brunch. It's a fall favorite in my house!

This simple yet delicious Vegan Apple Crisp is the perfect holiday dessert! The crunchy oat topping and sweet cooked apple filling goes great on every table.

Want to make pumpkin ice cream cookies? Check out some of these Cuisinart ice cream recipes to make some homemade ice to make yummy ice cream sandwiches.

IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

Yes! When you're shopping, be sure you're buying pumpkin puree, not pumpkin pie filling. The latter is filled with sugar and spices and won't bake correctly for this Vegan Pumpkin Cookies recipe.

You can also make your own pumpkin puree at home if you'd rather. Surprisingly, some chefs say they prefer canned pumpkin over fresh homemade pumpkin puree.

Absolutely! You can freeze raw cookie dough or fully baked Vegan Pumpkin Cookies!

To freeze the dough, roll it into cookie balls and freeze it on a lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe container for up to 3 months. No need to thaw the dough before baking.

To freeze cookies, just put them in a safe container and freeze! Simply thaw your Vegan Pumpkin Cookies and enjoy.

MORE YUMMY VEGAN DESSERT RECIPES

This vegan banana pudding combines sweet homemade pudding, freshly sliced bananas, crumbled vanilla cookies and vegan whipped cream. Minimal ingredients come together quickly to create a comforting vegan dessert.

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.

There's no better late-night dessert than chocolate mug cakes. You can seriously make this moist cake in the microwave!

Looking for more festive fall desserts? Try this pumpkin parfait! It's super light but full of flavor, too.

MORE VEGAN PUMPKIN RECIPES

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Vegan Pumpkin Cookies

These gluten-free pumpkin cookies are great for fall snacks! Made with basic ingredients, they're ready in less than half an hour.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword gluten-free pumpkin cookies, vegan cookie recipe, vegan pumpkin cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 153kcal

Author Alysen

Equipment

Ingredients

⅓ cup vegan butter melted
½ cup light brown sugar
⅓ cup caster sugar or granulated sugar
1 flax egg mix 1 tablespoon ground flaxseed with 3 tablespoons of water, let sit for 15 minutes
½ cup pumpkin puree
1 teaspoon vanilla extract
1 ½ cups gluten-free all-purpose flour
¼ teaspoon salt
¼ teaspoon xanthan gum if needed
½ teaspoon baking soda
1 ¼ teaspoon cinnamon
¼ teaspoon nutmeg
¾ teaspoon ginger

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
Add melted butter, brown sugar, and caster sugar to a mixing bowl. Beat with a wooden spoon to combine.
Add pumpkin puree, flax egg, and vanilla extract. Mix well.
In another bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.
Sieve flour mixture into wet ingredients, and mix everything together
Chill the dough in the refrigerator for 1 hour to make it easier to handle. You can also freeze the dough for 20-30 minutes.
Roll the dough into balls. Place them on lined baking sheets.
Bake for 14 to 16 minutes, until golden brown on top. Let cookies rest on baking sheets for 5 to 10 minutes before moving them to wire racks to cool completely.

Nutrition

The post Vegan Pumpkin Cookies appeared first on Vegetarian Mamma.

Strawberry Macarons

Alysen — Tue, 09 Sep 2025 16:29:08 +0000

Here's a classic and basic recipe to make the best strawberry macarons! Chewy and light, filled with a tart and sweet lemon frosting and strawberry jam filling, these French treats are well worth the time it takes to create them.

Why This Strawberry Macarons Recipe is So Good

It's not as complicated as it looks! Ok, making French macarons sounds difficult, and I'll be honest, this recipe is a bit more involved than many that I share with you, but it's not impossible! Follow the instructions, read all of my tips and tricks, and give it a try. I know you can do it!
Macarons are naturally gluten-free! The main ingredients here are egg whites and almond flour, and the almond flour isn't a substitution. This is exactly how they've always been made.
In fact, this recipe is a classic! Simple ingredients, mixed expertly, create airy macaron shells, and the filling is a fresh lemon buttercream with strawberry jam. Other recipes may have you mixing in things like freeze-dried strawberries or flavor extracts, but we don't need any of that.

Equipment Needed

Without the proper tools, you will have a hard time getting the macarons just right.

Small Saucepan: to gently dissolve the sugar with the egg whites.
You'll need a sheet pan and a Silpat silicone baking mat that fits inside of it. Any style Silpat will do, but they sell one specifically for macarons that is pretty neat!
Stand Mixer. To whip the eggs into stiff peaks, a countertop stand mixer (like a KitchenAid) is your best bet. Be sure to use the whisk attachment and not the paddle. You can make this recipe with a hand-held mixer, but your arm might get tired.
Piping Bag and Tips. To create smooth circles for our macaron shells and a neat layer of filling inside each cookie, use piping bags fitted with a medium-sized round tip (I like Wilton #10)
You should also have a wire cooling rack, a flexible spatula for stirring, and maybe a cute apron, just for fun!

Tips and Tricks for Making Strawberry Macarons

There are a lot of tips and tricks that you'll want to know about before you start making this recipe! Take a minute to read the recipe all the way through, and all of these tips so that you can be successful in your quest for the perfect strawberry macarons.

It's All About Whipping Egg Whites: Properly whipped egg whites are key to making perfect macarons.
Egg whites will not whip into stiff peaks if there is any oil or fat mixed in with them! This means that your tools and bowls must be super clean and that no specks of yellow yolk can be in with them.
Some people will "age" the egg whites for macarons, but I don't think it's totally necessary. This just means that you place egg whites in a bowl in the fridge, partially covered, and let them sit for a day or two. This reduces the moisture content of the eggs, and ideally helps them to whip up more easily. Again, not necessary, but you can try it if you like!
Be sure to use extra fine almond flour, and sift it well. If you store your almond flour in the fridge or freezer, let it come to room temperature before making this recipe.
If it's raining out or very humid outside, you may have trouble with this recipe, since much of the science of macarons relies on a certain moisture content. Save this project for a dryer day if you can.
Measure your ingredients by weight with a kitchen scale when making macarons. This recipe can be a bit fussy, so being accurate is important.
For color, use gel food coloring rather than liquid. Again, you don't want to add any extra water to the batter! You can also leave out the coloring if you prefer, or try all-natural food colorings to avoid dyes.

Once you've learned how to make these strawberry macarons, there is no limit to the flavors you can create! Switch up the lemon buttercream for a cream cheese buttercream, or even a chocolate frosting.

I've been eyeing this recipe for vegan peanut butter macarons, they sound amazing! If you love strawberries, you could try this Strawberry and Mango Yogurt Popsicle recipe.

More Dessert Recipes

Strawberry Macarons

A classic recipe to make the best strawberry macarons! Chewy and light, filled with a tart and sweet lemon frosting and strawberry jam filling.

Course Dessert

Cuisine French

Keyword strawberry macarons

Prep Time 20

Cook Time 30

Resting Time 30

Total Time 50

Servings macarons

Calories 65kcal

Author Alysen

Equipment

Baking sheet
Silpat baking mat
Flexible Spatula
Piping Bags
Round Piping Tip Wilton #10 or similar
Saucepan
Mixing Bowls
Electric stand mixer with whisk attachment
Kitchen Scale
Sieve or mesh strainer

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
95 grams powdered sugar
95 grams fine almond flour
gel food coloring optional, to make the shells dark pink

For the Filling

1 stick (½ cup) unsalted butter softened
2 ¼ cups confectioners’ sugar
2 tablespoons lemon juice freshly squeezed
½ teaspoon lemon zest
¼ cup strawberry jam/preserves
gel food coloring optional, yellow

Get Recipe Ingredients

Instructions

For the Shells

Preheat the oven to 325°F/165°C and line two baking sheets with parchment paper or silicone mats.
Place a heatproof bowl over a small pot of simmering water. Add the egg whites and granulated sugar to the bowl and whisk until the sugar fully dissolves— about 3 minutes. The goal is to gently warm the egg whites, not to cook them! Then transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed until they form stiff peaks— about 2 minutes.
Add gel food coloring, if using. Then, sift the powdered sugar and almond flour into the egg whites using a fine mesh sieve.
Fold in the dry ingredients gently by making a J shape with your spatula.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl and fold it back together. Repeat a few times before testing the meringue. If you can draw a figure 8 without the stream breaking, the meringue is ready. If the stream breaks, smush and fold a few more times before retesting.
When the mixture flows smoothly, transfer it to a piping bag fitted with a small round tip (I like a Wilton #10).
Pipe 1.5” circles about 2” apart onto the baking sheets. Hold the tray off the counter and drop it straight down, repeat 4-5 times until it looks like any large air bubbles have popped.
Set the macarons aside to dry and rest for 30 minutes or until you can touch them lightly and they don’t stick to your finger.
Bake the macarons one tray at a time for 14 minutes, turning the pan half-way through to allow for even baking.
Allow the macarons to cool fully on the tray.

For the Filling

In a medium mixing bowl, add the butter and beat on medium speed using a hand or stand mixer until it is light-- about 2-3 minutes.
Gradually add in the confectioners’ sugar while the mixer is on low speed.
Next, add in the lemon juice and lemon zest (and food coloring, if using). Turn the mixer to high speed and beat until the icing is light and fluffy-- about 3-4 minutes.
Transfer the lemon buttercream to a piping bag fitted with your choice of tip.

Assemble and Age

Place the macarons into similar sized pairs and pipe a ring of the lemon buttercream around the edge of one shell of each pair. Fill the center with strawberry jam and place the second macaron shell on top, pressing them together gently. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
Before serving, bring them to room temperature.
Store in an airtight container in the fridge for up to 3 days.

Notes

- Read through the entire recipe card and blog post before making this recipe, especially if it's your first time making macarons.
- Measure your ingredients by weight with a kitchen scale when making macarons. This recipe can be a bit fussy, so being accurate is important. 90 grams of egg whites is approximately 3 large eggs worth.
- Properly whipped egg whites are key to making perfect macarons.

- Egg whites will not whip into stiff peaks if there is any oil or fat mixed in with them! This means that your tools and bowls must be super clean and that no specks of yellow yolk can be in with them.

- Some people will "age" the egg whites for macarons, but I don't think it's totally necessary. This just means that you place egg whites in a bowl in the fridge, partially covered, and let them sit for a day or two. This reduces the moisture content of the eggs, and ideally helps them to whip up more easily. Again, not necessary, but you can try it if you like!

- Be sure to use extra fine almond flour, and sift it well. If you store your almond flour in the fridge or freezer, let it come to room temperature before making this recipe.

- If it's raining out or very humid outside, you may have trouble with this recipe, since much of the science of macarons relies on a certain moisture content. Save this project for a dryer day if you can.

- For color, use gel food coloring rather than liquid. Again, you don't want to add any extra water to the batter! You can also leave out the coloring if you prefer, or try all-natural food colorings to avoid dyes. I added ¼ teaspoon of rose pink and ¼ teaspoon of intense red gel food coloring to the macaron shell and ¼ teaspoon lemon yellow gel food coloring to the filling.

Nutrition

The post Strawberry Macarons appeared first on Vegetarian Mamma.

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