Browsing Tag:

vegan dessert

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!

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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!

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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!

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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!

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Gluten-Free & Vegan Chocolate Fudgy Brownies

I am a firm believer that there is nothing better than a slice of cake, a cookie, and a rich and fudge brownie. Sometimes I think there is no better medicine than a brownie. Growing up, brownies were always the thing that took forever to make and honestly was never fun! As an adult, I am realizing that the recipe I used just sucked. I had to melt the chocolate. Shave the chocolate and yada yada. After years of dreading the process of making brownies, I have created the most delicious gluten-free and vegan brownie. Say goodbye to dry and boring brownies.

It is no surprise that chocolate is amazing. But something about the holiday season makes chocolate taste that much better! Last year, I was on a chocolate kick with my chocolate snickerdoodles, chocolate crinkle cookies, peppermint chocolate chunk cookies (these are amazing!), and peppermint chocolate chunk quick-bread. This year, with our move I have been focusing on my favorite recipes from the past!

When I created this recipe, I wanted this to be the easiest go-to recipe for gluten-free brownies. Brownies to me need to have a gooey center, crispy edges, and that nice crinkly top! Chocolate chunks are a plus – and sometimes the occasional walnut! These brownies have all those components but are gluten-free and vegan. I mean…woah, am I right?

What makes a good gluten-free brownie?

Consistency with gluten-free baked goods is key! I always use Bob’s Red Mill Gluten-Free 1:1 flour and Earth Balance vegan butter. Bob’s Red Mill flour (specifically the 1:1) is the BEST gluten-free flour. Not all gluten-free flour is created equally. Some contain different blends that have too much or too little of certain grains. If your baked goods are turning out wet they have too much almond flour in them, if they are dry there is too much rice flour or coconut flour in your mixture. I write all of my recipes with gluten-free 1:1 flour for consistency and texture that emulates all-purpose flour.

Let’s bake some brownies!

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Gluten-Free & Vegan Chocolate Fudgy Brownies

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 brownies (2.5×2.5″) 1x
  • Category: Brownies
  • Method: Baking
  • Diet: Gluten Free

Description

The best gluten-free and vegan brownies you will ever taste. They have crispy edges, crinkly top and the soft and gooey center makes these a dream! These brownies are easy to make and a crowd favorite.


Scale

Ingredients

  • 3/4 cups of melted vegan butter ( I use earth balance)
  • 3/4 cups of sugar
  •  2 tsp of vanilla extract
  • 1/2 cup of almond milk or dairy free alternative
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 3/4 cups of unsweetend cocoa powder
  • 1/2 cups of chocolate chips or chocolate chunks
  • 2 cups of gluten-free flour (I use Bob’s Red Mill 1:1)

Instructions

  1. Preheat your oven to 325°f and lightly grease a 9×9″ pan with vegan butter
  2. Melt your butter and chop your chocolate into chunks – set the chocolate aside
  3. In your bowl, combine your melted butter and sugar
  4. Add in your vanilla extract, salt and baking powder
  5. Next add your cocoa powder and almond milk
  6. Finally, mix in your gluten-free flour until a batter forms
  7. Fold in your chocolate chips or chunks with a rubber spatula and spread evenly into your pan
  8. Bake for 50-55 minutes until the top is crispy and the middle comes out with minimal crumbs when tested with a toothpick
  9. Let the brownies cool for at least 15 minutes before eating
  10. Enjoy!

Keywords: gluten-free brownies, gluten free vegan brownies, vegan brownies

Are you ready to bake now?

My mouth is watering is yours? One thing I have to remind myself with this recipe is that I shouldn’t eat a brownie without a big glass of water or cashew milk (my favorite milk), because dang they are fantastic! The rich chocolate flavor shines with the soft center and the crunchy edges are oh-so mouth watering with every bite!

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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!

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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!

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Gluten-free & Vegan Ginger Lemon Quick Bread

Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.

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Gluten-free & Vegan Ginger Lemon Quick-Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 1 loaf of bread 1x
  • Category: Quick Bread
  • Method: Baking

Description

the easiest, yummiest cake for every occasion!


Scale

Ingredients

Bread:

  • 1 cup of vegetable shortening (rainforest certified)
  • 2 cups of sugar
  • 3 cups of gluten-free flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of almond milk
  • 1/3 cup of lemon juice
  • 1 tsp of vanilla extract
  • 1 zested lemon
  • 1 tsp ground ginger
  • 2 flax eggs or 4oz of whipped aquafaba

Topping:

  • 1 cup of sugar
  • 1/2 cup of lemon juice

Instructions

  1. pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
  2. in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
  3. next add in your baking powder, salt, vanilla extract and lemon zest
  4. add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
  5. lastly mix in your gluten-free flour until a soft batter forms
  6. when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
  7. in your prepared loaf pan, scrape all your batter into the pan
  8. place in the oven and bake for 65-70 minutes
  9. once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
  10. bake for a remaining 5 minutes to set the topping
  11. remove from the oven and let it cool for 30 minutes before slicing
  12. serve with ice cream or plain (my favorite way!)

Notes

* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself

Keywords: gluten-free lemon bread, lemon bread, quick-bread

The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!

This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!

Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!

gluten-free & vegan skillet peach cobbler

Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all! 

Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.

When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules

MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!

Now that I have peaked your interest, let’s start baking this cobbler!

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gluten-free & vegan skillet peach cobbler

  • Author: Paige

Description

elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!


Ingredients

Filling

– 6 ripe peaches

– 1/4 cup of tropical punch Health-Ade Kombucha

– 2 tablespoons of corn starch

– 1/2 cup of granulated sugar

– 2 tablespoons of vegan butter

 

Topping:

– 1/2 cup of sugar

– 1 cup of gluten-free flour

– 1/2 cup of vegan butter

– 1 tsp baking soda

– 1/4 tsp salt


Instructions

  1. slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
  2. add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
  3. a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
  4. remove the bubbling peaches from the heat and place the biscuit on top of the peaches
  5. place in a 350° F oven for 45 minutes to cook the biscuits
  6.  serve warm with a scoop of vegan ice cream

Notes

best when served warm with a scoop of vegan ice cream or for breakfast! 🙂

Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.

As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!

Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!

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!

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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 cherry berry cobbler

Let’s start by asking the crowd…raise your hand if you love fresh cherries?!

I am obsessed with fresh cherries. The smell, the color, and even more importantly the taste! Cherries embody summer, fresh, bright and full of possibilities!

With the new flavor of Cherry Berry from Health-Ade I knew immediately that I needed to pair this bright flavor with a cherry berry cobbler. Cobblers, like fresh fruit are what summer is all about. This dish is arguably the easiest dessert to make. Just add fresh fruit, some oats, coconut sugar and viola cobbler!

When I approach a recipe that includes a flavor like cherry berry, but in liquid form, I immediately think about reducing down the liquid to extract flavor from the real fruit that Health-Ade uses in their kombucha. These cold pressed juice flavors add so much depth in baked goods, especially flavors like sweet cherry, elderberry, and hibiscus. Alone these aid to the side of fresh and bright, and together they dance on your palate. Coating your mouth in a floral flavor with a tinge of tart from the cherries. A truly unique flavor of kombucha to hit the market right now!

This recipe has the basis of any good cobbler; fruit (fresh and frozen for flavor), reduced kombucha, coconut sugar, organic oats, a touch of vegan butter and a shake of freshly ground cinnamon. I am a true believer that cinnamon aids to the rescue of all flavor combinations from chocolate to fresh fruit, and even savory vegetables. Like salt, cinnamon adds a depth to your food.

Let’s start with step #1!

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gluten-free & vegan cherry berry cobbler

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 3

Description

easiest, go to dessert for your summer cherries & berries!


Ingredients

Filling:

– 1/4 cup of Health-Ade Cherry Berry Kombucha

– 1/4 cup of coconut sugar (granulated is fine too!)

– 2 tbsp of cornstarch

– juice of 1/2 lemon

– 1/4 tsp of lemon zest

– 1 cup of frozen or fresh cherries

– 1/2 cup of strawberries (fresh or frozen)

– 1/2 cup of blueberries

Topping:

– 1/4 tsp of ground cinnamon

– 1/2 tsp of vanilla extract

– 1 tbsp of coconut sugar (granulated is fine too!)

– 2 tbsp of oats

– 1 tbsp of gluten free flour blend

– 2 tsp of vegan butter


Instructions

1. Preheat your oven to 350° F and grease your 3 ramekins

2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low

3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form

4. you will start to see this reduction get thick in texture

5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries

6. stir fruit together and add equal amounts to each ramekin

7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins

8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter

9. with your fingers create a loose crumb and top the ramekins with the topping

10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit

11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!


Notes

best served warm with a scoop of vegan vanilla ice cream

Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!

The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!

I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!

Mint Chocolate Protein Brownie Bites

SO one of my favorite go to desserts when I want to be healthy is a warmed up protein bar covered in peanut butter. This week since I have continued my no-sugar January into a no-sugar February, I decided to try making something that tasted like a brownie but still had a healthy twist!

I grabbed my favorite No Cow Mint Cacao Chip Bar, some delicious peanut butter and went to baking! One thing I absolutely love about being a recipe developer is the amazing products I get to play with on a daily basis! From brands I love, like No Cow to delicious homemade peanut butters and extracts from local brands! Not to mention these experiments need to be tested also! (YUMMY!) 

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Mint Chocolate Protein Brownie Bites

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes

Description

full of mint brownie flavor, but not full of carbs!


Scale

Ingredients

  • 1 No Cow Mint Cacao Chip Bar
  • 1/2 cup of peanut butter or nut butter
  • 2 tbsp of cacao powder
  • 1/4 tsp of stevia
  • 3 tbsp of water
  • 1 serving of chocolate vegan protein powder

Drizzle:

  • 1 tsp of cacao powder
  •  2 tbsp of peanut butter
  • 1 drop of liquid stevia

Instructions

  1. roughly chop 1 No Cow Mint Cacao Chip Bar and set aside
  2. in a bowl combine your protein powder, peanut butter, cacao powder, stevia and water until smooth
  3. next add in your chopped protein bar and roll into 1 tsp balls
  4. place your protein bites on a cookie sheet and set in the fridge for about an hour until set
  5. remove from the fridge and combine your cacao with peanut butter and stevia
  6. drizzle onto your bites and enjoy!

Made in collaboration with No Cow. All recipes, and opinions are my own! Thank you for sponsoring and collaborating with me on this post!

Vegan & Gluten-Free Pumpkin Doughnuts with Maple Pecan Icing

I bet you guys are sick of pumpkin this fall, but, I can’t join the hate on pumpkin club! I have always loved pumpkin and this fall I finally have the time to really recipe test all that I want!

I love a doughnut that is delicious, and baked to perfection! These pumpkin doughnuts have the spice, the sweet from the maple icing and just are rich as can be!