Browsing Category

Cookies

Gluten Free & Vegan Sugar Cookie Bars

It has been a while since I thought of this recipe and truly it came to me in a dream! A few months ago, I was thinking of the best way to provide sugar cookies for my old office without wasting tons of time individually frosting 50 cookies. I absolutely LOVE sugar cookies and so does my husband, but there is no hiding they are time consuming to make!

Focusing on Flavor

I wanted this recipe to be so easy you could toss it together after a long day at work, or for your kids school activities without the hesitation of time. Traditional sugar cookies need to be chilled in the fridge for at least 4 hours before your shape the dough. This recipe has none of that! Goodbye chill time and hello eating time! Vanilla is key to delicious sugar cookies. I have been on an adventure with making my own vanilla extract. I was inspired by Claire Saffitz to make my own. I am surprising how easy it is to make, but it takes some patient waiting if you don’t use Claire’s recipe. I had some time on my hands and am letting the vanilla beans soak for 6 months.

I recently used my homemade vanilla in this recipe and I can honestly say that the flavor of vanilla is key for this recipe. The flavor shines not only in the cookie but in the frosting as well. To me, there is nothing better than thick, fluffy, vanilla vegan buttercream.

Sugar cookies are a weekly staple in our family. My husband can crush a plate of sugar cookies and they are so fun to make. When I was testing this recipe, we both were really happy with how easy they were to make, and honestly eat! You know when you make cookies with frosting and can’t stack them on a plate? There is no problem with that here. I make these in a 9×9″ square pan like a pan of brownies. My specific pan here makes this recipe that much easier because it comes with a lid that is great for transportation.

Let’s start baking

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten Free & Vegan Sugar Cookie Bars

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 cookie bars 1x
  • Category: cookies
  • Method: baking

Description

The best part of sweet sugar cookies made in bar form. These gluten-free and vegan sugar cookie bars are full of sweet vanilla flavor, soft crumb and rich fluffy vegan buttercream. An easy and delicious recipe for everyday or special occasions. 


Scale

Ingredients

  • 1 cup of vegan butter
  • 1 cup of sugar
  • 2 tsp of vanilla extract
  • 4 tbsp of water
  • 1 tbsp of flax meal
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1/4 cups of dairy free milk
  • 3 1/2 cups of gluten-free flour

Frosting:

  • 5 tbsp of vegan butter
  • 1 tsp of vanilla extract
  • 5 cups of powdered sugar
  • 34 tbsp of dairy free milk or water

Instructions

  1. Preheat your oven to 350°f and lightly grease your 8×8″ baking pan
  2. In a bowl cream your vegan butter with your sugar until combined and fluffy
  3. While your sugar is creaming with your butter, in a small bowl whisk your 1 tbsp of flax meal with your 4 tbsp of water to form the flax egg – let this sit for at least 4 minutes 
  4. Next, add your vanilla extract, baking powder, baking soda and salt to your sugar and butter mixture
  5. Once that is combined, add your flax egg to your dough along with your 1/4 cup of dairy free milk
  6. Finally, add in your gluten free flour until the dough forms, but don’t over mix your dough too much – the majority will stick together and some will look dry
  7. Pour your batter into your prepared pan, using your fingers or the back of a measuring cup, evenly distribute the dough evenly in the pan pressing down slightly to compress the dough slightly
  8. Bake for 25-30 minutes until it looks puffed and cooked through
  9. Remove from the oven and let cool completely before frosting
  10. In your mixing bowl using a whisk attachment, whisk your vegan butter, vanilla extract, dairy free milk until the butter is fluffy
  11. Next add in your 5 cups of powdered sugar, 1 cup at a time
  12. If the frosting looks dry add in dairy free milk 1 tsp at a time while mixing on medium 
  13. Once your cookie has fully cooled, layer a thick layer of frosting over the top of your cookie
  14. Top with your favorite sprinkles and enjoy!

I love to make this recipe for a little sweet treat for any BBQ or just because. I love how this recipe has all the most delicious flavors of sugar cookies without thee time spend chilling, rolling, cutting and frosting individual cookies!

Let’s talk sprinkles!

I never was a sprinkle person until recently. I think they just add such a fun brightness to any recipe! I really love to use rainbow nonpareils sprinkles because they add such a fun look to the white frosting, and a nice little texture. The thing is, you can use any sprinkles you want to, because that is what makes personalizing recipes fun! Sanding sugar works super well, and the fun pastel colors are perfect for summer.

If you try this recipe make sure to tag me! I would love to see your sugar cookie creations!

More Recipes to try!

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten-Free & Vegan Blueberry Crumble Muffins
These blueberry crumble muffins are everything you love about your bakery muffin …

Follow me on Instagram!

Gluten-Free & Vegan Sugar-Free Oatmeal Cookies

I mentioned in my last post how I have a huge list of recipes that I have been curating over my sugar-free January month! As February set in, I was still having a lot of fun with my sugar-fee recipes and felt like I needed to continue to develop these recipes more year round. Oatmeal cookies were a staple in my house growing up! I knew that this was the cookie my mom was baking when she wanted cookies. Not until I started to bake around age 8, did I really realize why these cookies were staples in our house. Not only are they truly delish, they are so easy to make! In just a few minutes the dough is ready and you have cookies at your fingertips!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

My mom loves her cookies crispy…but I love a crispy edge with a soft center. A big bonus if the cookies have deep pools of melted chocolate, literally drool worthy! I love how nutty the oatmeal is when it is cooked with the vegan butter. Thee flavor mixed with the rich dark chocolate is one of my favorites. But, hey, I also put chocolate chips in my breakfast oatmeal so like it is all good!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

When I was developing this recipe I wanted to create a cookie that was sweet, but not painfully sweet. I wanted to let the oat flavor shine through but also be paired well with the rich chocolate chips and mild nut butter flavor.

Let’s Bake!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Sugar-Free Oatmeal Cookies

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 28 cookies 1x
  • Category: cookies
  • Method: baking

Description

All of the flavor of your favorite oatmeal cookie with rich dark chocolate but sweetened with natural sugar. The nutty oats, sweet maple syrup and rich dark chocolate dance in unison when baked together in this healthy oatmeal cookie.


Scale

Ingredients

  • 2 tbsp of vegan butter
  • 4 tbsp of nut butter ( I like to use creamy peanut butter)
  • 6 tbsp of maple syrup
  • 2/3 cups of gluten-free flour 
  • 1/2 cups of old fashioned oats (not quick oats)
  • 1 tsp of vanilla extract
  • pinch of salt
  • 1 tsp of baking powder
  • 1/3 cups of dairy free dark chocolate chips
  • 1/4 cups of dairy free milk ( I like to use cashew milk)

Instructions

  1. Pre-heat your oven to 350°F and line your baking sheet with a silicon baking sheet or  parchment paper
  2. In a bowl whip your vegan butter, nut butter and the maple syrup together until well combined
  3. Next, add in your vanilla extract, salt and baking powder until combined
  4. Alternate your dairy free milk and gluten free flour until combined into a dough
  5. Remove your hand mixer or mixing attachment and using a rubber spatula, fold in your oats and your chocolate chips
  6. Using a small ice cream scoop or two spoons, scoop about 1.5″ balls of dough and using your palms, roll the dough into a ball
  7. Bake for 10-15 minutes (10 if you want them softer), let them cool and repeat with the rest of your cookie dough 
  8. Enjoy!

Since these cookies are sugar free I love to eat them for breakfast! I have said a few times on my blog that I have the biggest sweet tooth when I wake up. The thought of savory breakfast makes me shudder! I think it is the combination of the spice and coffee that throws me off, but a stack of pancakes, a warm breakfast cookie or my favorite peanut butter toast is how I start my day. On more occasions than not, I find myself making extra batches of these cookies so I can munch on them for breakfast as I sip my morning coffee. Name a better way to start the day?!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

You should totally make these!

I know I might be bias because I developed this recipe, but truly, it is so delicious! Creamy, but nutty with a touch of sweetness. I think you should all give this one a try!

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten Free & Vegan Sugar Cookie Bars
Gluten Free & Vegan Sugar Cookie Bars are sweet, soft and everything …

Gluten-Free & Vegan Double Chocolate Chunk Cookies

I started baking with sugar today for the first time after 35 days of sugar-free recipes. During sugar-free January I was so inspired to create, develop and experiment in the kitchen. With our move and this shift in life, I feel more inspired than ever to create. When we moved to Texas in early December (see my here) I was really burnt out. Like everyone, 2020 took a huge toll on my mental health and ability to cope. As everyone transitioned to working from home, my work went through the roof. The beauty of setting up and scaling a digital marketing business. In the middle of the pandemic, my husband was at training for 5 months (3 of which we couldn’t talk for – think old school snail mail every day). While I was in the middle of that 5 months apart, dealing with the everyday fear of covid from work, getting closer to my graduate degree, and also balancing a full-time job and clients, I was barely hanging on. I decided when I moved to take time for myself. Adapt to a new setting, settle into our house, and establish a baseline again.

I classify myself as a hummingbird, constantly moving, researching, and trying to grow myself. As much weight as I hold in always pushing, I never put any importance into the slow moments of recovery. At 26, I realized I need to recover as much as I need to push myself. I felt my creativity coming back in and the excitement I always felt when I baked filling my cup back up.

During the holiday, I put some serious effort into creating a list of recipes that I wanted to try to make. After a quick trip to Trader Joe’s, and yes I said quick, I left with a few boxes of Joe Joe’s (gluten-free!), and 3 pounds of dark chocolate. I would say that is a great trip to the store! I got one box of the peppermint Joe Joe’s because I need them to make my favorite holiday cookies! The other two boxes, well I hadn’t figured that out yet!

I was daydreaming about Oreos the other day and was thinking why not combine my sandwich cookies and my favorite chocolate cookies?! So, I did just that! These cookies are soft, rich, and full of rich cocoa flavor! The ultimate cookies n’ cream cookie!

Let’s Bake!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Double Chocolate Sandwich Cookies

  • Author: Paige
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 35 cookies 1x
  • Category: cookies
  • Method: baking

Description

The flavor of a rich brownie with chunks of sweet chocolate cream sandwich cookies for added texture! These gluten-free and vegan cookies will satisfy your chocolate sweet tooth!


Scale

Ingredients

  • 1/2 cup of vegan butter
  • 3/4 of granulated sugar
  • 1 tsp of vanilla extract
  • 1/4 cups of dairy free milk (I like to use cashew milk)
  • 1/2 cups of cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 cup of gluten-free flour – I always use Bob’s Red Mill 1:1
  • 1 cup of broken sandwich cookies (options: 1, 2, 3) – about 8 cookies

Instructions

  1. Preheat your oven to 350° and line your baking sheet with parchment paper or a silicon baking mat
  2. In a mixing bowl with either a stand mixer or a hand mixer, cream your butter and sugar until light and fluffy
  3. Next, add your vanilla extract, baking powder, salt and dairy free milk
  4. Slowly add your cocoa powder one tablespoon at a time to your dough
  5. Mix until combined and there are no lumps in the dough
  6. Add your gluten-free flour to your cookie dough and beeat until just combined
  7. Using your hands, break about 8 sandwich cookies into bite size pieces or smaller and add to your dough
  8. Gently fold your cookies into the dough until there are pieces of cookie chunks ribboned in the dough
  9. Using a small ice cream scoop or two teaspoons, scoop your cookie dough into 1″ cookie balls and place on a baking sheet
  10. Chill your cookie dough balls in the fridge forr 30 minutes until thtey are firm
  11. Bake for 10 minutes at 350° F until they spread slightly, repeat with your remaining cookie dough
  12. Remove from the oven and let them cool on a cooling rack before eating
  13. Eat and enjoy!

Notes

* this recipe was tested using Bobs Red Mill Gluten-free 1:1 flour

 

Keywords: double chocolate cookies, gluten free cookies, vegan cookies

One thing that I love about these cookies is the texture! I love the crispy edges and the soft fudge center. The pieces of broken sandwich cookies keep their integrity but the creamy center slightly melts adding a delicious richness to the cookie. If you can’t tell, I am obsessed with these cookies!

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten Free & Vegan Sugar Cookie Bars
Gluten Free & Vegan Sugar Cookie Bars are sweet, soft and everything …

Refined Sugar-Free Double Chocolate Chip Banana Bread

Sugar-free January is off with a bang! I have been really excited so far with this challenge and how my body has reacted. Like I have said before, in my last sugar-free January post (here), I talked about the ‘why’ behind this challenge for me. I do this challenge every year to change my habits, clear my taste buds, and reconnect to whole foods after about 6-months of recipe testing for Christmas. As a recipe developer and food photographer, holiday baking starts in the summer and continues through December. I start working with brands on content in mid-July and typically wrap holiday content by October and then I start for myself! The months of sugar starts altering my tastebud’s sweet receptors. Come January, sweet things are not as sweet as they should be.

One thing that I have been enjoying this month so far has been bananas! I am not someone who gravitates towards bananas for fruit. To me, there are so many more enjoyable fruits. But lately, I have been really into bananas. Bananas and peanut butter on toast, frozen dark chocolate-dipped bananas, and my all-time favorite sugar-free banana bread. I had a realization the other day, my craving for sugar is more craving for snacking when we watch a show after dinner. My go-to after dinner snack is PopZero Cinnamon Toast popcorn. It is an unreal snack! I am a huge cinnamon lover and a huge popcorn fan. I also love to add little chocolate chips when I needed that cinnamon and chocolate fix after dinner. That is where the double chocolate chip banana bread was born.

Let’s Start Baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sugar-Free Double Chocolate Chip Banana Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 loaf 1x
  • Category: sugar-free
  • Method: baking

Description

A deep chocolate take on the best banana bread, but sugar-free! This bread is sweet, rich and full of rich chocolate flavor without the sugar! Not only is this bread sugar-free but it is gluten-free and dairy as well!


Scale

Ingredients

  • 1/3 cups of melted vegan butter
  • 3/4 cups of maple syrup
  • 3/4 cups of almond or cashew milk (I use cashew milk)
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt
  • 2 ripe bananas
  • 1 egg or flax egg
  • 1/2 cup of cocoa powder
  • 2 1/4 cups of gluten-free flour
  • 1/2 cups of chocolate chips

Instructions

  1. Preheat your oven to 350°F and grease your loaf pan with vegan butter
  2. Melt your vegan butter and add to your bowl
  3. Add your maple syrup and almond milk
  4. Mix your egg or flax egg  until well combined 
  5. Next, add in your vanilla extract, salt, baking powder, baking soda until combined
  6. Slowly add in your 1/2 cups of cocoa powder, scraping the sides of the bowls down to make sure nothing is dry
  7. Peel and add your ripe bananas to the batter and mix until the banana is broken into smaller pieces, but not fully broken down
  8. Add in your gluten-free flour one 1/2 cup at a time and scraping the sides down to ensure all the flour is mixed in
  9. Lastly, fold in  your sugar-free dark chocolate chips 
  10. Pour the batter into the prepared loaf pan, level the top and spread to the corners
  11. Bake for 45-50 minutes until a toothpick that is inserted comes out clean
  12. Enjoy! 

Notes

*to make a flax egg mix 1 tbsp of ground flax meal and 2.5 tbsp of water, let it sit for 5 minutes to form a thick texture and add to your mix

Keywords: sugar-free double chocolate banana bread

One thing that I want to make clear is that sugar-free January is a personal challenge. I got the funniest call from my grandpa yesterday making sure that I am not giving health advice. He is in fact a doctor so I definitively appreciate his concern. As a food blogger, and recipe developer, I make it very clear that I am not going to give health or nutritional advice on my platform. My expertise is in the development of recipes for flavor, texture and allergies (ie celiac, and gluten-free). The reason that I do this challenge is purely personal. As a blogger, I find it fun, encouraging and more to share my daily adventures with my audience! So from my Grandpa Dr. Joe and I, enjoy this challenge as a personal challenge for yourself!

Sugar-Free View All

Gluten-Free + Vegan Chocolate Crinkle Cookies

One of the most iconic cookies of the holidays in our family is the chocolate crinkle cookie. These little cookies are not only full of rich chocolate flavor, the powdered sugar makes them so festive for the holiday season! Really, anything with a powdered sugar dusting makes me so excited for Christmas! If only snow was as sweet and delish as powdered sugar!

The chocolate cookie! Let’s start there! Most gluten-free treats are dry and bland, but these chocolate cookies are soft and pillowy. The deep chocolate flavor with the touch of cinnamon adds a flavor similar to Mexican hot chocolate (which is amazing!). By adding a touch of cinnamon to these cookies the cocoa powder shines with every bite!

Let’s start baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-free + Vegan Chocolate Crinkle Cookies

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 36 cookies 1x
  • Category: cookies
  • Method: baking

Description

Chocolate crinkle cookies are the best cookie of the holidays! This gluten-free and vegan take on thee classic cookie is a great addition to your holiday treat menu!


Scale

Ingredients

  • 1/2 cups of vegan butter
  • 3/4 cups of granulated sugar
  • 1 tsp of ground cinnamon
  • 1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
  • 1/2 cup of unsweetened cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp salt
  • 1 tsp of baking powder
  •  1/4 cup of almond milk
  • 1/2 cup of powdered sugar

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
  2. in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
  3. once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
  4. next add in your gluten-free flour, 1/4 cup at a time until well combined
  5. in a separate bowl, add your powdered sugar
  6. pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the powdered sugar and set onto the baking sheet 2″ apart
  7. repeat until your dough is all rolled
  8. bake for 10-12 minutes and enjoy warm!

I love to bake these cookies for all my friends, neighbors, and co-workers because they last a really long time in a Tupperware on the counter! From the day after Thanksgiving to Christmas dinner I have these cookies on repeat in the oven. My chocolate snickerdoodles, chocolate peppermint bread and these are my go-to chocolate recipes for the holiday season!

Every Christmas I make a charcuterie style platter but with all cookies and treats! This year, I am filling the platter with chocolate crinkle cookies, pumpkin bread cookies, bites from my gluten-free and vegan monkey bread, and my gluten-free and vegan peppermint chocolate chunk cookies. The combination of all of these on one big platter makes the most ultimate Christmas treat platter! I’ll let you in on a secret! These recipes will fool any gluten-free teasers! My father-in-law personally loves all these recipes and secretly thinks they are healthy – we will let him have that one!

I can’t wait to see you all try these recipes and more importantly these cookies this holiday season! Tag me in all your baking adventures! @frontpaigebakes

Gluten-free & Vegan Pumpkin Cookies

Pumpkin season – deep sign. Yes, it is that amazing. I love pumpkin bread because of the cinnamon and nutmeg combination with the pumpkin. These flavors together are so warm and cozy that it makes so much sense to be associated with fall! I have a few pumpkin bread recipes on my sites like this classic gluten-free and vegan pumpkin bread with chocolate chips, and then this delicious pumpkin bread with a streusel topping. Both are so fun but something about pumpkin cookies that have the same properties of a muffin top gives me fall goosebumps.

I grew up in the hills of the Bay Area, and falls in this region are absolutely perfect. They are fresh and crisp in the morning, warming up for beautiful midday and cooling off in the evening while the bay fog rolls over the hills. As a kid, my sister and I would rush home from school, bake pumpkin bread from the trusty Trader Joe’s box mix (not gluten-free haha!), and watch the fog settle in over the hills while it baked. Filling the house with warm spices and sweet sugary scents. We would slice off a thick piece of bread and rush downstairs to snuggle on the couch after dinner while we settled into our favorite show, Psych (y’all need to watch it!).

Why Pumpkin Cookies?

Why not pumpkin cookies is the real question! I love that pumpkin cookies are soft, fluffy, and the best parts of the top of pumpkin bread but in an easy to eat cookie form. These cookies are not too sweet, but have a really nice balance of spice, sweet, and chocolate! I brought them to my team at work and they were gone instantly! Each bite is melt in your mouth deliciousness for fall!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Pumpkin Bread Cookies

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 10 cookies 1x
  • Category: cookies
  • Method: baking

Description

All the flavor of pumpkin bread but in cookie form! These cookies are sweet, spicy and fluffy speckled with rich chocolate chips for extra flavor.


Scale

Ingredients

  • 1/2 cup of vegan butter
  • 1 cup of sugar
  • 2 tsp of vanilla extract
  • 2 tsp of ground cinnamon
  • 1 tsp of nutmeg
  • 1/4 tsp of ground ginger
  • 1/2 tsp of ground all spice
  • 1/4 tsp of ground clove
  • 1 tsp of baking powder
  • 1 cup of canned pumpkin
  • 1 3/4 cup of gluten free flour
  • 1/2 cup of chocolate chips

Instructions

  1. Preheat your oven to 350°F and line your baking sheet with parchment
  2. In a mixing bowl, cream your vegan butter with your sugar until the butter and sugar become fluffy in texture
  3. Next add your spices and baking powder, stir until combined
  4. Next add in your vanilla extract and your cup of canned pumpkin
  5. Stir until the batter is incorporated
  6. Next add in your flour 1/2 cup at a time until the batter starts to form
  7. Remove the paddle from your stand mixer and fold in your chocolate chips
  8. Using a big spoon or an ice cream scoop, scoop your cookie dough onto a lined cookie sheet
  9. Bake your cookies for about 18-20 minutes for 2.5″ cookie
  10. Let them cool for 5-10 minutes before eating
  11. Enjoy! 

Notes

* can use pumpkin pie spice – omit the other spices and use 2.5 tsp of pumpkin pie spice

Keywords: gluten free pumpkin cookies, gluten free and vegan pumpkin cookies

Pumpkin is a great egg substitute!

I love using pumpkin for not only pumpkin forward desserts but for an egg replacement as well! The natural moisture in the squash and volume mimics an egg when you bake! In this recipe, the 1 cup of pumpkin not only adds flavor but it gives these cookies tons of moisture. The canned pumpkin also gives these cookies a fluffy texture. Talk about moist, fluffy, and heavenly cookies!

Give them a try!

You should 500% make these and get into the fall spirit! Not only have I made these 4 times since I created the final recipe, but I will be making them ALL year long! I am that person that stockpiles canned pumpkin so when I test recipes in July for November, I have pumpkin on deck! Maybe that is just a funny thing food bloggers do? You tell me! I would love to see if you test them out, tag me in your posts @frontpaigebakes! Happy Fall baking!

Follow me on Instagram

Follow my latest recipes!

Gluten-Free & Vegan Oatmeal Chocolate Chip Cookies

Crunchy, sweet, and full of oatmeal flavor, these cookies are a true staple!

I LOVE an oatmeal cookie. But I am picky, my oatmeal cookies need to have a touch of cinnamon and need to be crispy. If they are squishy, it drives me nuts. I have no idea why, because, chocolate chip cookies, sugar cookies and snickerdoodles MUST be soft.

Eating a oatmeal cookie is a something of pure joy. The earthy oats mixed with the sugar and the light hint of cinnamon, I mean perfection!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Oatmeal Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 30 cookies 1x
  • Category: cookies
  • Method: baking

Description

sweet, crispy and full of rich oatmeal cinnamon flavor! the perfect cookie for an afternoon snack or a morning treat with coffee!


Scale

Ingredients

  • 2 cups of gluten-free oats
  • 1/2 cup of vegan butter
  • 1 cup of sugar
  • 2 tbsp of baking powder
  • 1/4 cup of vegan chocolate chips
  • 1 cup of gluten-free flour
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/4 cup of almond milk

Instructions

  1. preheat your oven to 350°f and line your baking sheet with parchment or a silicon mat
  2. In a bowl with a hand mixer or a stand mixer cream your sugar and vegan butter together
  3. next add in your vanilla, baking powder, salt and cinnamon
  4. add in your flour next and combine until smooth
  5. next add in your gluten-free oats, mix gently until just combined
  6. remove the mixer attachment and fold in your chocolate chips
  7. scoop onto a baking sheet and bake for 15 minutes for crispy, 10 for soft

Keywords: glulten-free, vegan oatmeal cookies

These cookies are easy to make, super crispy (yay for eating them for breakfast with some coffee), and full of flavor. If you wish to remove the chocolate chips, please do! Personalize as you wish!

Enjoy these easy to make but delicious gluten-free and vegan cookies! Tag me if you make them @frontpaigebakes !

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten Free & Vegan Sugar Cookie Bars
Gluten Free & Vegan Sugar Cookie Bars are sweet, soft and everything …

Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

A few months ago (wow!) I did sugar-free January! This personal challenge really helped me reset my taste buds and enjoy food again! The challenge for me was not to loose weight, or to lean out, it was truly to wean myself off of the dependency of sugar. During the holidays, sugar is freakin’ everywhere. It is so easy to grab a cookie at 4pm hunger rather than an apple.

I felt that this reset was the best thing for my mental health and my physical relationship with food! I created this recipe in January for Sugar-Free Chocolate chip cookies that were also gluten-free & vegan! They were a HUGE hit!

I am a huge double chocolate lover. Those double chocolate costco muffins use to be my all time fave, but alas…they ain’t vegan or gluten-free and would most likely kill me from a dairy attack and definitely from the enriched wheat flour.

Let’s Start Baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 24 min
  • Yield: 30 cookies 1x
  • Category: healthy recipes, cookies
  • Method: baking

Description

no sugar, no gluten, no dairy+ animal products, ALL the flavor and ALL the sweetness of a double chocolate chip cookie!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of maple syrup or sugar free maple syrup
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of peanut butter ( I like creamy)
  • 1/2 cup of cashew milk (or nut milk)
  • 1/3 cup of unsweetened cocoa powder
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar-free chocolate chips (I love Lilly’s brand!)

Instructions

  1. pre-heat your oven to 350°F and line your baking sheet with a silicon mat or parchment paper
  2. in a bowl break down your banana until very small chunks are left
  3. add in your maple syrup, peanut butter, salt, and baking powder
  4. next add in your vanilla and maple syrup
  5. using a fork, mix in your almond flour and your flax meal
  6. lastly, fold in your cocoa powder and chocolate chips
  7. using two teaspoons, scoop your cookies on to a sheet pan and bake for 15 minutes until formed
  8. let cool and enjoy!


Nutrition

  • Serving Size: 1 cookie
  • Calories: 70
  • Sugar: 0
  • Sodium: 0
  • Fat: .5g
  • Carbohydrates: 4g
  • Fiber: 6g
  • Protein: .5g

Keywords: sugar free, gluten free and vegan double chocolate chip cookies

These little cookies have all the chocolate flavor, hidden pockets of chocolate chips. A light and fluffy texture but 0 sugar, 0 gluten, 0 dairy + animal product and LOW CARB! When you eliminate sugar you eliminate tons of unnecessary carbs!

I love to have two of these little cookies for breakfast with my coffee, the sweetness is a fun balance with the rich coffee flavor!

Enjoy these healthy cookies and live free of sugar and gross additives! Tag me if you make them! Hugs!

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten Free & Vegan Sugar Cookie Bars
Gluten Free & Vegan Sugar Cookie Bars are sweet, soft and everything …

Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.

Wednesday, 1/8

Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.

I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!

These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 40 cookies 1x
  • Category: cookies
  • Method: baking

Description

sugar free, gluten-free and vegan chocolate chip cookies! did I mention these are also low carb?! they are!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of sugar free maple syrup or maple syrup
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of creamy natural peanut butter
  • 1/2 cup of cashew milk (almond milk works too!)
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar free chocolate chips ( I like Lily’s brand)

Instructions

  1. preheat your oven to 350° F and line your baking sheet with parchment or a silicon mat
  2. in a bowl with a fork, mash your banana into delicate chunks
  3. add in your maple syrup, salt, baking powder, vanilla and peanut butter until well combined
  4. next add in your 1/2 cup of cashew milk and stir until the dough has loosened
  5. add in your flax meal and almond flour until the dough combines and becomes thicker, this batter will be looser than most cookie dough
  6. add in your chocolate chips and combine until evenly distributed
  7. place cookie dough into the fridge to chill for about 30 minutes
  8. after you have chilled your dough, with a cookie scoop, scoop out your cookies
  9. bake for 15-20 minutes until cracked on the surface
  10. enjoy!

Notes

*you can use any dairy alternative

*honey is a great option if you aren’t vegan


Nutrition

  • Serving Size: 1 cookie

Keywords: vegan cookies, gluten free cookies, sugar free cookies, sugar free january

These are so delish (from what I have heard from my taste testers!). Super soft and easy to munch on, but not bad for you in the slightest!

Try them and see how you like them! Sugar free January or not! For the next foreseeable future, I will be snuggling my best friend and cherishing all the moments of my little warrior! <3

Another Year, Another Birthday
What a year last year was! With this new year, another birthday …
Gluten Free & Vegan Sugar Cookie Bars
Gluten Free & Vegan Sugar Cookie Bars are sweet, soft and everything …
Gluten-Free & Vegan Blueberry Crumble Muffins
These blueberry crumble muffins are everything you love about your bakery muffin …
Gluten-Free & Vegan Sugar-Free Oatmeal Cookies
Gluten-free and vegan sugar-free oatmeal cookies are so tasty, sweet and nutty! …

Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!

Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!

These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 28
  • Yield: 60 cookies 1x
  • Category: cookies
  • Method: baking

Description

sweet, bright and full of rich cocoa flavor! 


Scale

Ingredients

  • 1/2 cup of melted coconut oil
  • 1 cup of granulated sugar
  • 1/4 cup of almond milk
  • 1 tsp baking powder
  • 2 tsp of vanilla extract
  • 1/2 cup of almond flour
  • 1/2 tsp of salt
  • 3/4 cup of cocoa powder
  • 10 gluten-free & vegan peppermint sandwich cookies (I got mine at Trader Joes)
  • 1 3/4 cup of gluten-free flour

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment or a silicon baking sheet
  2. in a food processor or a blender, pulse your 10 peppermint sandwich cookies
  3. in a separate bowl, mix your melted coconut oil with your sugar and almond milk
  4. next, add in your baking powder, salt and vanilla extract
  5. fold in your almond flour, cocoa powder and your gluten-free flour to form a cookie dough
  6. add to your finished dough your pulsed pieces of cookies and lightly fold into the dough
  7. using a cookie scoop or a spoon, spoon 2″ dough balls onto a cookie sheet and bake for 12-15 minutes until slightly cracked 
  8. remove the sheet pan and finish baking the rest of the cookies
  9. eat and enjoy!

Keywords: gluten-free and vegan chocolate peppermint cookies

This recipe yields about 60 cookies that are perfectly bite sized. Due to the yield you can fill your friends, co-workers and family with a huge batch of these cookies during the holiday season!

The perfect cookie for any holiday gathering! Bake up a big batch and share them on instagram! Tag me so I can see your creations!

vegan & gluten-free fiber protein cookies

If you are anything like me you have to have a little sweet treat after dinner!

Let’s talk mindful indulgences!

FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

vegan & gluten-free fiber protein cookies

  • Author: Paige

Description

delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!


Ingredients

– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein

– 2 tbsp of creamy peanut butter

– 2 tbsp of ground flax seed

– 1 tbsp of almond flour

– 1/4 cup of water or almond milk

– 1 tsp of maple syrup

– 1/3 cup of enjoy life or lilys chocolate chocolate chips


Instructions

1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet

2. in a bowl mix together your peanut butter and your maple syrup

3. next add in your vanilla protein powder, almond flour and ground flax

4. add your water to the dough and mix until the dough thins and all the components are combined

5. fold in your chocolate chips until well combined

6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set

makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies

calories: 44 per cookie

protein: 3g per cookie

fiber: 1.5g per cookie

carbs: 2.7g per cookie


In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!

That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!

Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).

By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!

gluten-free & vegan chocolate protein cookies

This recipe has been in my books for a while now! After weeks of testing different protein powders and nut butters, I finally have found the perfect ratio! Think of the softest brownie, mixed with the crisp edges of a cookie with melted peanut butter on top. I mean straight PERFECTION!

These cookies are not only delicious but they are the easiest cookies to make! Just a few simple ingredients, packed with fiber and protein!

Peanut butter and chocolate are two of my absolute favorite flavors together. I love how the creamy peanut butter offsets the sharp notes in chocolate and adds depth to both flavors. When baking with protein powder, there is a delicate balance of adding flavor to make it still taste light and fresh instead of chalky. With vegan protein powders especially, the pea protein adds a grassy flavor to the protein, but this is easily muted with the fat and flavor of nut butter!

Let’s start baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

gluten-free & vegan chocolate protein cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes

Description

easy, tasty and healthy!


Ingredients

– 1/2 cup of creamy peanut butter

– 2 tbsp of unsweetened cocoa powder

– 2 tbsp of coconut oil (melted)

– 2 scoops of chocolate vegan protein powder

– 2 tbsp of flax meal

– 1/2 tsp of stevia

– 1 tsp of vanilla extract

– 1 tsp of baking powder

– 1 tbsp of melted peanut butter


Instructions

1. preheat your oven to 350° F

2. in a bowl mix together your creamy peanut butter, melted

coconut oil and vanilla extract until combined

3. next add in your cocoa powder, protein powder, stevia, baking powder, flax

4. form 2″ cookie dough balls and place on a baking sheet, continue until all batter is used

5. bake for 12 minutes and let cool on a baking sheet

6. once cool, melt your remaining 1 tbsp of peanut butter and drizzle over your cookies

7. eat and enjoy!


Let me know what you think and tag me in your photos on instagram! I love seeing your creations! Share the love and who doesn’t love a healthy cookie?!

Nut free Vegan & Gluten-Free Chocolate Chip Cookies!

THEY ARE HERE THEY ARE HERE! I have been working on this recipes for what seems like ages and I am finally sharing it with you guys!

These cookies are….

vegan

gluten-free

nut free

delicious

amazing

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Nut free Vegan & Gluten-Free Chocolate Chip Cookies!

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 20 cookies

Description

soft, tender and full of good ingredients! these are vegan, gluten-free & nut free!


Ingredients

– 1/2 cup of vegan butter

– 1 cup of brown sugar (or coconut sugar)

– 1 2/3 cups gluten-free flour

– 1/4 cup of coconut milk

– 1 1/2 tsp of vanilla extract

– 1/2 tsp of baking powder

– pinch of salt

– 1/2 cup of dairy free chocolate chips


Instructions

  1. preheat your oven to 350° F and line your cookie sheet with parchment paper or a silicon mat
  2. in a bowl using an electric mixer or stand mixer, cream your sugar into your vegan butter (about 2 minutes until light and fluffy)
  3. next add in slowly your vanilla extract, coconut milk, baking powder and salt
  4. adding 1/2 cup at a time, add your gluten-free flour to the mixture and combine until smooth
  5. using a rubber spatula, fold your chocolate chips into your dough
  6. scoop 1 tsp of dough onto a cookie sheet until your sheet is lined with cookie dough
  7. bake until cracked and golden brown (about 12 minutes)
  8. eat and enjoy!

Notes

can make cookies bigger, just add a minute or two to your cook time!

These taste 100% identical to store bought cookies containing all the butter & gluten…but these won’t make you sick!

Try these out today and give me a tag!

Gluten-Free & Vegan Shortbread Cookies with Jam

I have the fondest memories of thumbprint jam cookies as a kid! My mom would always put them into our lunches for school and my favorite were the raspberry jam! I got the most amazing package from Foodlyn and couldn’t resist remaking these cookies with vegan ingredients and also gluten free! 

This was the most delicious jam I have ever tasted! The raspberry has a hint of basil and just coats your body in a hug of delicious! But, I love pears! Like LOVE pears! When I tasted this pear jam I wanted to jump up and down its so amazing! The hint of vanilla bean in the jam adds the most amazing pairing to the shortbread cookies!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Shortbread Cookies with Jam

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 25 cookies 1x

Description

these shortbread cookies don’t taste gluten-free and vegan but they sure are! the super tasty treat for your afternoon tea!


Scale

Ingredients

  • 1 cup of maple syrup
  • 1/2 cup of vegan butter
  • 1 tsp of vanilla extract
  • 1 cup of brown rice flour
  • 1/3 cup of coconut flour
  • 1 tsp of baking powder
  • 1/2 tsp salt
  • 1/4 cup of jam (I used pear and raspberry basil preserves)

Instructions

  1. preheat your oven to 350° F
  2. in a bowl cream your vegan butter with your room temperature maple syrup
  3. next add your vanilla, salt, baking powder  and brown rice flour
  4. your dough will start to thicken and form, so add in your coconut flour next
  5. pinch about 1″ of dough and form in to a ball
  6. using the back of a small spoon or your tsp measuring spoon, gently press down to form a small indent (this is where your jam will live)
  7. add about 1/4 tsp of jam to your cookie and bake for 12-15 minutes until the cookie is cracked and lightly golden brown
  8. eat and enjoy!

Keywords: cookies, vegan shortbread, vegan gluten-free shortbread cookies, gluten-free shortbread cookies

These cookies are perfect for the winter when you need a hint of summer! The jam adds the freshest bite to the cookie and you can’t just have one!

Seriously, you need to place an order for these jams and try out this recipe! It will immediately transport you back to your childhood! Tag me in them when you make them and enjoy!

Gluten-Free & Vegan Chocolate Snickerdoodles

DRUMMMM ROLLLL Please! 

Introducing the new cookie of the season!

CHOCOLATE SNICKERDOODLES!

Think chocolate brownie meets spicy snickerdoodle! Not only are these perfect with a glass of almond milk, but they are amazing in your afternoon espresso!

Dunk. Bite. Dunk. Bite. Repeat. Repeat. Repeat! OOPS I ate all the cookies!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten-Free & Vegan Chocolate Snickerdoodles

  • Author: Paige

Description

soft, sweet, spicy and perfect cookie for the winter months!


Scale

Ingredients

  • 1/2 cups of vegan butter
  • 3/4 cups of granulated sugar
  • 1 tsp of ground cinnamon
  • 1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
  • 1/2 cup of unsweetened cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp salt
  • 1 tsp of baking powder
  •  1/4 cup of almond milk

Topping

  • 1/2 cup of granulated sugar
  • 2 tablespoons of ground cinnamon

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
  2. in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
  3. once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
  4. next add in your gluten-free flour, 1/4 cup at a time until well combined
  5. in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
  6. pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
  7. repeat until your dough is all rolled
  8. bake for 10-12 minutes and enjoy warm!

Notes

* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change

Test out these for the holidays! For sure these delicious nibbles will be at our table! 

One tradition we have at Christmas is serving tons of cookies, candies and pies for ultimate dessert game after dinner! Instead of classic snickerdoodles this year we are including more new recipes! In a family of chocolate lovers, they are sure to love this recipes! Test it out and let me know what you think, I love the feedback! Tag me on your posts @frontpaigebakes!