My Favorite Easy Vegan Dessert Recipes

My Favorite Easy Vegan Dessert Recipes

Hello everyone! It’s Thursday night and he fire alarm just went off which meant me + Millie got to hang out with all of our building neighbors in our pajamas while the fire people cleared up the situation. Anyways, thanks to our 10:00pm adventure, I am now fully of energy and in the mood to whip up an easy vegan dessert recipe! I’ve been working on a couple new ones, but while I’m working out all the kinks, I thought I’d share a roundup of my favorite easy vegan dessert recipes from this blog. I hope you enjoy!

…and if you’re hungry for more, check out my ebook, 40 Easy Vegan Desserts, from way back in the day! #shamelessselfpromo

Vegan Levain Bakery-Style Chocolate Chip Walnut Cookies

Vegan Cookie Levain Bakery Style Chocolate Chip Cookies

Lucious as can be! Make these beauties with this delicious recipe.

Sunflower Seed Butter Salted Caramel Date Truffles

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Probably my all-time favorite easy no-bake snack or sweet treat. I’ve said it before and I’ll say it again…something about sun butter and date paste together is so magical. Recipe is here.

Vegan Samoas (Caramel DeLite Style) Girl Scout Cookies

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These beauties are a take on the original and are made with date caramel. Give them a whirl!

Giant No-Bake Peanut Butter Cup

easy, no-bake giant peanut butter cup

No explanation needed. Find the details here.

Homemade Vegan LoftHouse Style Frosted CookiesVegan Lofthouse style cookes

So fluffy and soft and pretty! Cookie + frosting recipe here.

Vegan Nutella-Stuffed Chocolate Chip CookiesEasy and Delicious Vegan Nutella-Stuffed Chocolate Chip Cookies

…honestly, need I say more? These things are insane(ly delicious). Get the recipe here.

Continue reading “My Favorite Easy Vegan Dessert Recipes”

Easy Vegan Pancake Mix Cookies

Easy Vegan Pancake Mix Cookies

I absolutely adore pancakes. Light, fluffy, and wholesome, there’s nothing more I love than a quick-to-cook warm carb to brighten my morning and serve as a vehicle for nut butters and maple syrup. To me, pancakes make a day feel special. I often make a large batch on a weekend day, pop them in the freezer, and then microwave them on busy weekday mornings for a much anticipated moment of happiness. Pancakes just brighten my day and my mood.

vegan pancake cookies

For this very reason, I most often keep pancake mix on hand. While I like to bake from scratch, I have found select pancake mixes are affordable, delicious, convenient, and made with ingredients I would use at home (Bob’s Red Mill Organic multi-grain mix is one of my favorites, and I also love their Buckwheat variety).

Vegan Pancake Mix Cookies - Made from Whole wheat pancake mix

In the past year or so, I’ve been intrigued to test the flexibility of a pancake mix; that is, I’ve been enjoying experimenting with using pancake mix as a base for non-pancake items. Muffins, Oatmeal Almond Butter Blueberry Breakfast Cookies, these Vegan Pancake Mix Cookies, even quick breads – I’ve realized the sky is the limit with pancake mix, as long as you’re comfortable with your final product maintaining a mild pancakey flavor.

easy whole wheat vegan pancake mix cookies

Enter these Vegan Pancake Mix Cookies. Using pancake mix as a base, these cookies come together in mere minutes,  and result in wholesome, fluffy, puffy dreamy cookies.

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Vegan Dark Chocolate-Dipped Homemade HobNobs

Vegan Dark Chocolate-Dipped Homemade HobNobs

Do you ever just randomly get the urge to bake something British in the middle of a Saturday afternoon? Because same. I’m not sure if Mary Berry was whispering in my ear as I was sleeping last night, or what (okay, more likely that I saw a pile of HobNobs in the clearance section at Sendiks the other day), but for some reason, I had quite the hankering to make some homemade dark-chocolate dipped homemade hob nobs this weekend.

After chanting “On your mark, get set, Bake!” to myself, I got to the kitchen and made my British bake-off homemade Hobnob dreams come true.

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Now what is a HobNob, you may ask? ‘HobNobs‘ are a brand of commercial biscuits popular in the UK (and according to Wikipedia, parts of Ireland).

They’re simple, salty-sweet, crispy cookies that are similar to digestive biscuits, but are visibly studded with oats, making for a rustic-looking round cookie.

Easy Vegan Hob Nobs

The best way I can think to describe the flavor of a Hobnob to someone who has not yet experienced their glory is as follows: imagine a salty and more-textured-than-usual, oat-studded circular graham cracker. That’s kind of what you get when you eat a Hobnob. And they are nothing short of glorious.

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Vegan Cocoa Puff Cake Mix Cookies

Vegan Cocoa Puff Cake Mix Cookies

3-Ingredients, 12 minutes, and delicious cookies? You betcha! These Vegan Cocoa Puff Cake Mix Cookies are where it’s at.

Vegan Cocoa Puff Cake Mix Cookies

You may be asking yourself: “How is this magic possible? How can I make fluffy delicious cookies that taste like literal cocoa puffs using only 3 ingredients?”

Well, the answer is: I cheated. Yup, I used a box. But not boxed cookie mix. Boxed cake mix. That’s the secret to these delicious too-good-to-be-true cookies.

Vegan Cocoa Puff Cake Mix Cookies

I actually learned this secret from my friend in elementary school (hello Allie, if you’re reading…improbable but if you ever see this, you da best!). Her genius mother taught us how to make cake mix cookies. I was skeptical, but one bite, and I became a believer.

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Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars

Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars

I have a love for sweet carb-y goodness that fuels me up without making me feel sugared out. Something that will appease my sweet truth, but also make me feel like I’ve eaten real food. That’s why I love things like VVegan Banana Bread, Blueberry Flax Muffins, and Chocolate-Dipped Nut-Butter Stuffed Dates. And now these Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars.

Easy Vegan & GF Oatmeal Cookie Dough Bars

These are made with a secret ingredient – chickpeas! Now, before you abandon this post convinced I’ve gone mad, I promise you can’t really taste them. This is not a sweetened hummus bar (though I’d probably be down to eat that too). This is a neutral-based soft baked bar that is packed with protein, fiber, and flavor.

Vegan + GF Oatmeal Cookie Dough Bars

I’ve done the whole bean-based cookie dough thing before, and enjoyed it quite a bit. Only recently did I think “hey, maybe this will taste good baked!” So here we are.

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Vegan Lofthouse Style Frosted Sugar

Vegan Lofthouse Style Frosted Sugar

Every time I see Lofthouse Cookies in the store, I have a weird momentary urge to buy them. They look so sugary, colorful, fluffy and delightful and remind me of my childhood, since I feel like they were one of those treats that were regularly offered at kid events and birthday celebrations.

Vegan Lofthouse style cookes Delicious

I usually don’t buy Lofthouse Cookies, because I know deep down that inevitably I’ll buy them, eat maybe one, realize they taste not as great as they look, and wonder why I bought them. I tend to get bored of plain sugar cookies most of the time, and Lofthouse Cookies are filled with artificial stuff that I also don’t find to be so tasty, so these factors weigh in on my decision, as well. Oh, and on top of that – they’re not vegan. Boo.

Vegan Lofthouse style cookes with Sprinkles _ pink and white

So, I decided to make my very own Vegan Lofthouse Style Cookies – fluffy chewy sugar cookies on the bottom, and scrumptious frosting on the top – all free from dairy, eggs, and artificial colors/flavors/and dyes.

Vegan Lofthouse-style cookes

This was on my baking list for a long time. Does that happen to anyone else? You think about making something for months or even years, and it just itches at you until ya do it? It’s something that happens to me, and it makes it oh-so-satisfying to bake things off the bucket list.

Vegan Lofthouse style cookes with Sprinkles

Over spring break, I finally did the damn thing and made these cookies. It was a perfect relaxing project while recovering from my concussion.

Vegan Lofthouse style cookes

To color the frosting, I used raspberry juice that I made from mashing a few thawing frozen berries in a bowl. Feel free to do this with any vegetable/fruit you’d like that will give you a color you desire (beets, cherries, and blueberries could all be fun). You could also puree a few pieces of freeze-dried fruit and mix in the coloring produce as a powder instead. Or, you can always use a food coloring or food dye. You do you!

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Vegan Nutella Stuffed Chocolate Chip Cookies

Vegan Nutella Stuffed Chocolate Chip Cookies

You read that right. They’re here: gooey, glutinous, Vegan Nutella Stuffed Chocolate Chip Cookies. Are you ready for this? *cue Tswift song*Delicious Vegan Nutella-Stuffed Chocolate Chip Cookies

I made these a couple of weeks ago shortly after finals had ended. I needed a mini baking project to help me unwind from the perils of final stress.

Vegan Cookie Dough Scoop

I had had a hankering to make Nutella Stuffed Chocolate Chip cookies after seeing this video while stalking Skyler (aka @diningwithskyler) on Facebook. Except obviously, I wanted to make them vegan.

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Weekend Update/Life Update (My Next Step)

Weekend Update/Life Update (My Next Step)

Hey there! I haven’t written a post like this in a while so I figured it was time. I thought I’d share my weekend and what I’m up to next!

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This weekend I was actually supposed to be in Denver, but life was too hectic with a move coming up this week (eeeeep) and with zero packing done and no apartment yet I decided I’ll go to Denver in January instead. My anxiety hasn’t been serving me well these days. Sometimes it does, other times it’s a messy butthole that gets in the way. Right now it’s the later. #anyways #movingon

Friday:

Friday I took my brand new MacBook Pro to the Apple Store because after shelling out a boat load of money for it, it came with a broken “D” key. How irritating. The guy was also totally not nice about it and didn’t believe it came that way (he kept saying Apple Care would cover the damage this time…and I’m like this isn’t damage….it came messed up). Anyways, now I don’t have a computer I can use Adobe on until Friday which is SUPER annoying because I was in the middle of editing several videos. Ugh!

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Also on Friday, it was announced that Millie’s photo in the TJ’s contest won us a $500 giftcard. I AM SO GRATEFUL AND HAPPY. Thanks to all who supported us! Here’s the photo from Millie’s Insta:

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I actually found out about this on Thursday and took Millie out to dinner and froyo at Panera to thank her for her cuteness lol.

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She got the chicken that would have come on my salad.

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Can we be real for a moment? I frickin’ love Panera. Like I know it’s nothing phenomenal but it’s consistently good. I just love their salads and soups and bagels! Tho their bread is kinda meh IMO. Bring back the actually yummy sourdough roll days!

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Saturday:

Saturday I made peanut butter cookies (because I love to bake when I’m stressed; recipe coming soon), sort of packed, took Millie to the park, and was in a meh mood for most of the day.

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At the park, Millie made friends with a bee! Curious nugget.

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I met an old co-worker for dinner at Odd Duck. If you ever find yourself in MKE, go to Odd Duck. It’s small plates, different menu almost every time you go, and more often than not, very yum yum.

I got a quinoa salad (yes this photo is AWFUL, the lighting was dim) with greens, quinoa, apples, onions, golden raisins and a cumin vinaigrette. The golden raisins in it were MONEY. The cumin dressing could have used a hint more acid/salt to be a slam dunk IMO, but I tend to like very acidic/salty things so perhaps I’m biased.

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I also got this grilled cauliflower dish. It came with hunks of grilled Cauliflower (obvi) Guajillo Purée, Plantain Chips, Fingerling Potatoes, Poblano Jelly, Chili Oil “Powder”, Nopal Aioli. This was MONEY.

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After that I stopped by a friend’s in Bayview since I was nearby, did an errand, and headed home for sleeps.

Sunday:

Sunday I hit up Trader Joe’s bright and early to get in on some of their deals for their 50th anniversary. I got avocados and organic French baguettes for $0.50, and $93 of other stuff. I utilized the avos + baguette for an epic $1 lunch (with some everything bagel salt, of course).

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I also went to a barre class that morning, and ran another errand or 8. I also got stressed about my computer issues preventing me from getting work done so I made more cookies.

Levain Bakery Style Vegan Cookies

While I was baking I looked up and saw two wild turkeys and two deer in the backyard. Gotta love Wisco (political policies here aside)!

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Sunday evening I met my aunt for dinner at Beans & Barley, which is a Milwaukee health food institution that’s old school and charming in the best way.

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This was one of the first healthy diner type places around here, and it was nice to visit it since I haven’t been in a while. I love how old school certain things about it are. Like they put whole cherry tomatoes and alfalfa spreads in salad and serve everything with these cute tiny rolls and a pad of butter.

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Dinner was chips and guac with 3 kinds of salsa, a large greens salad (with all of the veggies, sunflower seeds, cashews, etc) with balsamic marinated tofu (yum), and of course, a wee little roll. Their balsamic dressing, BTW, is money.

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We also got dessert. German chocolate cake for her and vegan peanut butter chocolate cake for me. Yummo. Their cakes are good because they are not too sweet! #bless

It was a nice evening. I really enjoyed spending time with my aunt. She’s pretty awesome. After that I headed up, chilled with the weiner, and headed to bed.

What’s Next:

In an attempt to be more open about my life on my blog and not just post recipes, I’m going to share that I’m moving back to NYC for more school (yup). I’m starting at Columbia Mailman School of Public Health in the Environmental Health Sciences department, with a focus on Climate & Health. My goal is to focus on how climate change is impacted nutrition/food systems.

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Yes, I’m a mega-nerd. If you know me IRL closely, you’ll know this year was kinda tough for me. I moved cross-country and started something that I knew in my gut just wasn’t right. Lesson learned: ALWAYS trust you your gut, not your logical brain or what anyone else tells you should do.

Anyways, after realizing what I definitely DON’T want to do, I revisited an urge to enter this program. I took classes in this department while at IHN of Columbia, and was blown away by them. I felt so moved, and motivated. Also throughout that entire program, I realized my strength is not in basic lab science. I can do it, but I truly excel at social sciences and public health.

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I actually didn’t want to do this program since I’m wary about moving back to NYC after being there for so long and really enjoying a break from it, but accepted students day sold me. Hard. The department I’m in seems so awesome. The professors are amazeballs and very caring. And it seems like the students do such neat things!

I want to help communicate public health messages to the public and be an advocate. Eventually, I think, I want to be a professor. I have taught at U of MN and at Marquette, and really enjoy it! I’m excited to share my journey of life in NYC, public health, nutrition, and climate health. I hope you’ll join me; I’m legit VERY excited about this curriculum! And plan to NOT do what I did last time I was in school and stop blogging. No no. This is happening. HOLD ME TO IT.

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Thank you to everyone who has supported me along the way, especially in this last weird/icky/bumpin’ my head around the world year. I feel truly humbled and blessed for this upcoming opportunity.

Thanks for reading!!! Comment about your weekend; I love hearing from readers!

Vegan Levain Bakery Chocolate Chip Cookies

Vegan Levain Bakery Chocolate Chip Cookies

I did the damn thing! I made a vegan Levain Bakery Chocolate Chip Cookie! Yippee!

Vegan Cookie Levain Bakery Style Chocolate Chip Yum

I have spent time living on the Upper West Side of New York City, and UWSers and tourists alike are all familiar with the famous Levain Bakery.

Vegan Cookies Delicious Dough Levain Style

They have these ginormous, cookies that are unbelievable delicious, with a perfectly crisp exterior, and a gooey almost underbaked center.

Vegan Cookie Levain Bakery Style Chocolate Chip

I remember my first Levain Bakery experience. My mom was visiting me while I was at NYU and I had heard of this place called Peacefood on the Upper West Side (yup, before they had a downtown location!) that I really wanted to try. So I dragged her from the East Village to the Upper West and we had a delightful lunch at Peacefood. I got the Asian Greens salad and Chickpea fries (still two of my favs on the menu). And then I said, “hey, since we’re over here, we should go to this famous cookie bakery.” And she agreed.

Vegan Cookie Dough Scoop

We got one chocolate chip walnut, and one double chocolate. The OG stood out to me. It was almost like the double chocolate was so chocolately it didn’t let the other elements of the cookie shine. Anyways, I digress, that cookie stayed in my mind for a very long time.

Cookie Dough Vegan

Back in my NYU days, I rarely trekked up to the UWS, but during my MS at Columbia, I ended up reluctantly relocating there. And I ended up loving it. To this day, it is still one of my favorite neighborhoods in NYC.

Cookies Vegan Levain Bakery

But since my NYU days, I have gone vegan. Which means my options at Levain bakery include their whole wheat raisin walnut rolls (which TBH ARE SO GOOD), and a few other bread products.

Delicious Vegan Levain Style Bakery Cookies

So here we are. I veganized the Levain Bakery Cookie. And I’m pumped about it.

Vegan Levain Style Bakery Cookies Delicious

These vegan Levain Bakery style chocolate chip cookies are delicious. Full of chocolate chips and whole chunks of walnuts, they are a texture junkie’s dream. They also have that gooey middle thing going on in the best way possible. Paired with a glass of almond milk these are utter perfection. Now let’s get on to how I did the damn thing.

Vegan Levain Bakery Cookies

After doing some research online, I decided to play around and give them a whirl. A common characteristic I noticed in copycat Levain recipes was the use of cold butter. If you’re a baker, you know that typically cookies are made with room temperature butter. Yet all Levain cookies had this in common, so I went with it.

Vegan Cookie Dough Scoop on Baking SHeet

I also used half cake flour and half all-purpose. You can use all AP if you want. I also tried half bread flour with a pretty good result. Do you, honey. Use what ya got (with varied results).

Vegan LEvain Bakery Style Cookies

I highly reccomend chilling the dough before baking. I think it helps them maintain that gooey middle quite a bit. If you’re low on time, pop them in the freezer for a bit.

Levain Bakery Style Vegan Cookies

Anyways, these are wonderful plant-based nuggets of joy and I really hope you make these vegan Levain Bakery Chocolate Chip Cookies! If you do, please let me know! Gimme an @ on InstaGimme an @ on Insta or comment on this post. I love to see when people make my recipes!

Vegan Levain Bakery Chocolate Chip Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: 10 giant cookies

Ingredients:

  • 1 cup cold vegan butter (I used Earth Balance baking sticks)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour (can sub additional all-purpose)
  • 2 tablespoons ground flax
  • 1/2 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup water or unsweetened non-dairy milk
  • 2 cups semisweet non-dairy chocolate chips (I used Trader Joe’s)
  • 2 cups whole untoasted walnuts

Method:

  1. Cube butter and place in a bowl. Add sugars and beat using an electric mixer on low speed for about 3-4 minutes until creamy.
  2. Meanwhile, combine all dry ingredients in a separate bowl and whisk together well.
  3. Add half of flour mixture and water or non-dairy milk to butter and mix by hand with a spatula or wooden spoon. Mix until just barely combined.
  4. Add remaining flour mixture and water and repeat.
  5. Stir in chocolate chips and walnuts.
  6. Using an ice-cream scooper, scoop dough onto a silicone mat or parchment paper-lined baking sheet, with a generous amount of space between each.
  7. Place cookies in the refrigerator for 40 minutes to an hour until dough is chilled. This will help the cookies maintain their shape in the oven, and give you that gooey gooey middle. If you’re short on time, pop in the freezer for 10-15 minutes.
  8. Preheat oven to 400 degrees F.
  9. Remove cookie dough balls from the refrigerator/freezer and place directly in hot oven.
  10. Bake for 10-12 minutes until just brown on the outside, but still gooey on the inside.
  11. Allow cookies to cool on the baking sheet for at least 15 minutes. This is essential! They must have time to firm up before transferring to a cooling rack.
  12. Enjoy with almond milk. 🙂

Vegan Lemon Coconut Macaroons

Vegan Lemon Coconut Macaroons

Hey hey! How’s your long weekend going? Mine’s been chill AF and filled with time with my Mil-dawg, which was much-needed after a long week.

Vegan Lemon Coconut MacaroonsIn other news, I’ve got an easy sweet recipe for ya. I made these a few weeks ago and decided to make them again and post the recipe. I also tried adding a glaze this time and ended up liking them better without the glaze.Screen Shot 2017-05-28 at 8.26.57 PM

Maybe next time I should just buy vegan white chocolate and melt it and use that. Oh well. Ya live and ya learn, ya know?

kbaked Vegan Lemon Coconut Macaroons

These are really great if you’re one of those people who loves coconut. I happen to be one of those people. Coconut me anything.

I also really love lemon. Giada is totally right on the whole lemon thing: that shit adds shine to any dish. I love lemon in sweet, savory, breakfast, lunch, dinner, and dessert. Mmm mm mmm. Lemon me.

Easy Vegan Lemon Coconut Macaroons

One pro tip I’d give for these macaroons: make sure you pulse the coconut in a food processor or blender or Vitamix or whatever fancy shit you got before you make the macaroons. It helps them bind and greatly enhances the texture/overall final mouth feel.

Vegan Lemon Coconut Macaroons

But if you love lemon and/or coconut, MAKE THESE. And dip ’em in white chocolate if you want. They’re great as a mid-morning snack, enjoy with yogurt or ice cream (I crushed one in my yogurt and it was like 10/10 material), or eat as dessert.

Vegan Macaroons - Lemon Coconut

Above is the photo from my original Insta post.

And if you love coconut, make THESE amazing vegan coconut macaroon bars with chocolate and almonds. More life-type posts coming soon!

Vegan Coconut Lemon Macaroons

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 8 ounces shredded coconut (unsweetened, I got mine for $1.99 at Trader Joe’s)
  • 3 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional, but truly the MVP here; if you don’t have any, sub an additional teaspoon vanilla)
  • zest of 1 lemon
  • juice of 1 lemon
  • 6 ounces dairy-free or regular white chocolate

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Place shredded coconut in a food processor or blender and pulse until a rough crumb forms (it should still have some shredded texture, but aim for tiny shred pieces).
  3. Transfer shredded coconut to a bowl.
  4. Wash and zest lemon.
  5. Microwave coconut oil until melted (about 1 minute). Pour into bowl with shredded coconut. Add maple syrup, vanilla extract, and almond extract, lemon zest and juice, and stir until well combined and sticky. If the dough does not seem sticky enough, add an additional tablespoon or two of maple syrup.
  6. Shape dough into small balls. I did this using a mini melon baller. Place balls of coconut dough onto parchment paper-lined baking sheet, roughly 1 inch apart.
  7. Place oven for 10-12 minutes, until top is just lightly browned.
  8. Remove pan from oven and place in the refrigerator to cool.
  9. If using white chocolate, microwave chocolate chips in 30 second increments until melted, stirring at each increment. This will take about 90-120 seconds.
  10. Remove macaroons from the refrigerator or freezer, dip bottoms in white chocolate, and return to parchment paper.
  11. Place bars into the refrigerator until the chocolate top sets, at least one hour.
  12. Enjoy!