Thin Mint Quinoa Granola

The classic (and my personal favorite) Girl Scout Cookie in a vegan and grain-free granola form: Thin Mint Quinoa Granola. Ready in 45 minutes and using only 10 ingredients.

Thin mint quinoa granola with almonds and coconut on parchment paper.

Why you’ll love it

I don’t really know why you need any more reasons to love this granola other than hearing that it tastes like Thin Mint Cookies but just incase you’re on the fence…Here are some more reasons why you need to give this granola a try.

  • Simple- All you need are 10 ingredients.
  • Quick- Granola is ready in no time. Throw the ingredients into a bowl, stir, and bake for 30 minutes.
  • Oatless- If you’ve never tried granola without oats it’s definitely something you should make at least once. Especially if you like crunchy granola. This granola is super crispy, and that’s thanks to the addition of quinoa.
  • Chocolatey- Especially if you add dark chocolate chunks after cooking. Which, let’s be honest, why wouldn’t you add more chocolate?
Close up thin mint quinoa granola on parchment paper.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Close up thin mint quinoa granola on parchment paper.

Making the Granola

Granola is one of my favorite things to make. It’s so versatile, quick, and simple to make. And everyone in my family gets SO excited when they smell a fresh batch of granola. It never lasts long so I feel like I’m always making some. Which I don’t mind doing because the homemade stuff is definitely better than anything you’ll find in the grocery store.

Begin by preheating the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the chopped almonds, coconut flakes, dry (uncooked) quinoa, cocoa powder, chia seeds, and flaxseed meal. In a small bowl mix together the coconut oil, maple syrup, vanilla extract, and peppermint extract. Don’t skip the peppermint because this is what’s going to turn it from some plain old chocolate granola (which would still be totally amazing by the way) into our Thin Mint granola.

Pour the wet ingredients over the dry ingredients and stir using a rubber spatula. Dump the granola onto the prepared baking sheet and press down. Make sure that the granola is evenly spread about 1/4 of an inch thick. Bake the granola for 15 minutes, turn the pan, and bake for an additional 15 minutes.

When the granola is finished baking it might still be a little soft. That’s normal. Resist the urge to tamper with the granola until it’s fully cooled. At this point, it’s ready to be broken up into either large chunks or smaller crumbles.

Now you can enjoy one of your favorite seasonal chocolatey delights year round. Enjoy this thin mint quinoa granola, friends!

Ingredient Health Benefits

Almonds- protein, fiber, vitamin E, magnesium, calcium, iron

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

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Thin Mint Quinoa Granola

The classic (and my personal favorite) Girl Scout Cookie in a vegan and grain-free granola form: Thin Mint Quinoa Granola. Ready in 45 minutes and using only 10 ingredients.
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: almonds, chocolate, coconut, easy, flaxseed, flaxseed meal, gluten-free, peppermint, peppermint extract, quick, quinoa, simple
Author: Erin

Ingredients

Dry Ingredients

  • 1 cup almonds
  • 1 cup unsweetened coconut flakes
  • 1 cup dry quinoa
  • ¼ cup cocoa powder
  • 1 tbsp chia seeds
  • 1 tbsp flaxseed meal

Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ⅓-½ tsp peppermint extract

Add Ins

  • dark chocolate chunks

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredents. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula.
  • Transfer the granola to the prepared baking sheet. Press down the granola into an even layer.
  • Bake the granola for 30 minutes rotating the baking sheet half way through baking.
  • Allow the granola to cool completely before breaking apart and enjoying or storing. Optional: add dark chocolate chunks.
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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this chocolate peanut butter banana bread is perfect for breakfast, snack, or even dessert. Made from simple ingredients, it’s vegan and oil-free with simple nut-free and gluten-free options.

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Why you’ll love it

Who doesn’t love a good banana bread? And this banana bread, that just so happens to be loaded with chocolate and peanut butter, is sure to become a new favorite for adults and kids alike.

  • Moist- No one likes a dry bread, loaded with flaxseeds, applesauce, and maple syrup this bread is certainly on the moist (and delicious) side.
  • Chocolatey- Do I really even need to say any more? Chocolate.
  • Satisfying- Full of fiber and plant-based protein, this bread makes for a filling breakfast.
  • Simple- Using simple ingredients that you probably have on hand makes this bread super easy to prepare.
A sliced loaf of chocolate peanut butter banana bread with sliced banana on top.

Bananas

Before you make this bread it’s very important to make sure that you have the correct bananas on hand. You want very ripe, easily mashed bananas. Two medium to large bananas will be more than enough to give you the perfect amount of banana flavor and sweetness throughout your bread.

I’d also like to recommend the use of a third banana. If you happen have and additional ripe (but not too ripe) banana on-hand that you could stand to get rid of use it in this recipe for decoration. Peel it, slice it length-wise and place both halves cut-side up on the top of your banana bread once it’s safely transferred to your prepared loaf pan.

A stack of slices of chocolate peanut butter banana bread.

Chocolate Peanut Butter Banana Bread

I love quick breads. Anything the doesn’t require yeast is just pure joy to me. I’m pretty sure that most people have made banana bread before. But just incase you haven’t, or perhaps your new to vegan baking and don’t know some of the basics, don’t worry, I’ve got you.

Prepare your flaxegg by whisking together 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water in a small bowl. Set that aside for a good 10-15 minutes so that it can gel.

Dry Ingredients

In a large bowl combine the whole wheat flour (use a gluten-free flour if needed), baking soda, baking powder, salt, cinnamon, and nutmeg. At this point, you will also mix in the chocolate chips and chopped walnuts. By coating these heavy, chunky foods in flour, you’ll prevent them from all sinking to the bottom of your bread while baking. Have you even gotten a slice of bread and all the add-ins are only at the bottom of the slice? Yeah, that’s because they were added last, instead of with the dry ingredients.

Wet Ingredients

Now, in a separate medium-sized bowl, mash the very ripe bananas. It’s ok if there are still a few little chunks, it doesn’t have to be completely smooth. Personally, I don’t mind a few small pieces of banana in my bread. But if you want it completely smooth, go for it! Mash them to your heart’s content. To the mashed bananas add the maple syrup, applesauce, peanut butter, flaxegg, and vanilla. Incorporate everything well and then pour into the dry ingredients.

Baking

Mix the wet and dry ingredients together until just incorporated. Beware of over-mixing. Prepare a loaf pan by spraying with cooking spray and dusting lightly with flour. Pour the batter into the pan and gently place halved bananas on top, cut side up. Bake your chocolate peanut butter banana bread at 350*F for 45 minutes or until a toothpick inserted in the center comes out clean (minus and melted chocolate).

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Ingredient Health Benefits

Apples- vitamin C, soluble and insoluble fiber

Bananas- vitamin C, B6, fiber, potassium

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Peanuts- antioxidants

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this vegan and oil-free chocolate peanut butter banana bread is perfect for breakfast, snack, or dessert. GF & nut-free options.
Prep Time15 mins
Cook Time45 mins
Cool Time30 mins
Total Time1 hr 15 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: Oil-free, Vegan
Keyword: applesauce, easy, kid-friendly, peanut butter, peanuts, quick, simple, walnuts
Author: Erin

Ingredients

  • 1 cup whole wheat flour use gluten-free flour if necessary
  • ¼ cup vegan chocolate chips ensure oil-free if necessary
  • ¼ cup walnuts, chopped optional
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • dash nutmeg
  • 2 very ripe bananas, mashed
  • cup maple syrup
  • ¼ cup applesauce
  • ¼ cup peanut butter use additional ¼ cup of applesauce if nut-free
  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • 1 tsp vanilla
  • 1 ripe banana, sliced lenght-wise optional

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and dust with flour. Set aside.
  • In a large bowl combine the whole wheat flour, vegan chocolate chips, walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, mash the 2 very ripe bananas. Add the applesauce, maple syrup, vanilla and flaxegg. Mix well to combine. Add the wet ingredients to the dry ingredients. Mix unti just combined.
  • Pour banana bread batter into the prepared loaf pan. Top with sliced bananas.
  • Bake for 45 minutes until a toothpick inserted in the center (avoiding the banana slices) comes out clean.
  • Allow to cool on a cooling rack for at least 30 minutes before slicing. Serve warm with a dollup of plant-based yogurt, smeared with more peanut butter, or a drizzle of melted chocolate. Store leftovers in the refrigerator or freeze slices for up to 3 months.
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Berry Jam and Chocolate Sauce Heart Sandwiches

Kid-friendly and 5-ingredient berry jam and chocolate sauce heart sandwiches. For the young and those young at heart these dessert sandwiches are sure to please.

Berry jam and chocolate sauce heart sandwiches being drizzled with chocolate sauce on a bed of rose petals.

Berry Jam

Let’s make some no-sugar added berry jam! If you’re using fresh strawberries be sure to remove the stems first. I prefer to use frozen berries. They’re sweeter and have a hint of water on them so it thins out the jam a bit. Either fresh or frozen, don’t worry, your jam will be perfect.

In a small sauce pan, dump in your berries. Turn the heat onto high and allow the berries to begin releasing their juices. Once the juices start escaping the berries, lower the heat to medium and allow the berries to simmer. Using a wooden spoon, stir the berries to prevent burning and aid in squishing.

Stir occasionally and keep a fairly close eye on the berries. You’ll know they’re done when the jam is thick and the berries have all ruptured. The jam will continue to thicken as it cools. So while that’s happening, let’s make the chocolate sauce.

Berry jam dripping off of a spoon.

Chocolate Sauce

Would you believe me if I said all you need is about 4 ounces of dark chocolate to make a delicious chocolate sauce? Well, it’s true. Grab a microwave save bowl, drop the chocolate into the bowl and microwave on 10-15 second intervals stirring between. Watch the chocolate closely to prevent burning. No one wants burned chocolate. Once the chocolate is melted it’s time to assemble your sandwiches. And quickly. Because the chocolate sauce is JUST chocolate. No coconut butter means it’s going to harden back up eventually.

Heart-Shaped Sandwiches

To make the sandwiches grab a sturdy bread, such as French, and slice it fairly thick. Then, using a heart-shaped cookie cutter, cut out a heart on 2 slices of bread.

Now that your bread is cut it’s time to assemble these adorable berry jam and chocolate sauce heart sandwiches. Put a generous smear of berry jam on one heart and a heaping helping of chocolate sauce on the other. Smoosh then together, drizzle with more chocolate because, well, chocolate. Sprinkle with vegan sprinkles if desired and serve.

These berry jam and chocolate sauce heart sandwiches are simple enough for any time of the year. Make them this Valentine’s Day and enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Berries- antioxidants, vitamin C, fiber, phosphorus, selenium, phytochemicals, folate, potassium

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Berry Jam and Chocolate Sauce Heart Sandwiches

Kid-friendly and 5-ingredient berry jam and chocolate sauce heart sandwiches. For the young and those young at heart these dessert sandwiches are sure to please.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert, Dips and Sauces, Sandwich
Cuisine: Vegan
Keyword: 5-ingredient, easy, holiday recipes, jam, jelly, kid-friendly, quick, simple, Valentine’s Day
Author: Erin

Equipment

  • heart-shaped cookie cutter

Ingredients

Berry Jam

  • 16 oz fresh or frozen berries of choice

Chocolate Sauce

  • 4 oz dark chocolate

Heart Sandwiches

  • french bread or sturdy bread of choice
  • vegan sprinkles

Instructions

Berry Jam

  • In a small sauce pan, heat fresh or frozen berries over medium heat. Bring to a simmer and turn heat down to low. Stir continuously to prevent burning. Cook for 10 minutes or until thick. Remove from heat and set aside to cool. Store in a glass jar in the refrigerator.

Chocolate Sauce

  • Place vegan dark chocolate in a small microwave safe bowl.
  • Microwave chocolate for 5-10 seconds and stir. Continue melting and stirring until the chocoalte is smooth and creamy. Watch closely to prevent burning.

Heart Sandwiches

  • Using a heart-shaped cookie cutter, cut 2 hearts from a sturdy french bread. Generously spread berry jam on one heart and chocolate sauce on the other.
  • Sandwich the two together, drizzle with additional chocolate sauce, and top with vegan sprinkles if desired.
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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It’s vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.

White mug full of hot chocolate granola surrounded by marshmallows and a mug of granola in the background.

Who doesn’t love a cup of hot chocolate granola? I mean, wait…did I say granola? Yup, I did! And that’s what I meant. Ok, you don’t have to eat it out of a cup but a really large bowl of it would probably be a fantastic idea! Let’s get started.

Why you’ll love it

Aside from tasting like a fresh cup of hot chocolate you’ll love this granola because it’s:

  • Simple
  • Quick
  • Crunchy
  • Chocolate-y

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
A hand reaching for a white mug full of hot chocolate granola.

Hot Chocolate Granola

There’s not much to this granola really. Preheat your oven to 325*F, line a rimmed baking sheet with parchment paper, and grab a large bowl. That’s it! Let’s go! In your large bowl, add the wet ingredients and, using a rubber spatula, stir to combine. Dump in the dry ingredients and mix everything together. Press the granola onto the parchment paper and bake for 18-20 minutes. When the granola is done, it might still be soft but it’ll crunch up as it cools.

Add Ins

Now that the granola is ready let’s talk about add ins shall we? May I suggest…vegan mini marshmallows and chunks of dark chocolate! The granola is awesome on it’s own don’t get me wrong. But the simple addition of rich creamy dark chocolate and soft chewy marshmallows will really up the texture and flavor profile of this granola.

Pro tip: totally add in the chocolate and store at room temperature. But the marshmallows? Don’t add those in before storage. Their moisture will soften the granola and remove that amazing crunch you worked so hard to get. Don’t undo your hard work. Say it with me: “I will add the marshmallows only RIGHT BEFORE I eat the granola.” Good job! Thanks!

Enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon- manganese, iron, calcium, and fiber

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Sesame (tahini)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It's vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.
Prep Time5 mins
Cook Time20 mins
Cool Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 10-ingredients, easy, gluten-free, nut-free, oil-free, quick, simple, vegan
Servings: 2 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups old-fashioned oats
  • 1 tbsp cocoa powder
  • 1 tbsp chia seeds
  • ¼ tsp cinnamon
  • tsp salt

Wet Ingredients

  • cup runny tahini
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Add Ins

  • mini vegan marshmallows
  • dark chocolate chunks (or chocolate of choice)

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine wet ingredients and mix thoroughly using a rubber spatula.
  • Add the dry ingredients to the wet ingredients. Mix until all the dry ingredients are coated and moist.
  • Pour the granola onto the parchment paper and press down evenly. Remember, this is small batch granola so it will probably only cover about ½ of the baking sheet.
  • Bake for 18-20 minutes checking after 15 to prevent burning. Allow the granola to cool completely before breaking into chuncks.
  • Store in an airtight container or add chocolate and mini marshmallows and enjoy.
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Vegan Eggnog Bites

Made from only 8 simple and wholesome ingredients, these Vegan Eggnog Bites (AKA Lumps of Coal) are the perfect personal-sized snack to lighten up your holiday season.

Pile of vegan eggnog bites on a white plate with white lights and a white cup of eggnog in the background.

If you’re looking for a festive snack or dessert that doesn’t require many ingredients or very much time and effort look no further than these vegan eggnog bites. They’re soft and smooth on the inside and, with an optional chocolate coating, crunchy and rich on the outside. Full of wholesome ingredients like chickpeas and cashews they are perfect for small hands. Or, with the optional addition of rum or bourbon, they’re perfect for adults as well.

Why you’ll love them

Incase you didn’t read the above paragraph, or perhaps you just need to hear it again to be convinced, here’s why you should make a batch of vegan eggnog bites:

  • Wholesome
  • Simple
  • Chocolate-y
  • Creamy
  • Smooth
  • Festive
  • Make-ahead
  • Kid-friendly version
A pile of vegan eggnog bites on a white plate surrounded by white lights, a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Eggnog Bites

Desserts really don’t get much simpler than dumping a few simple ingredients into a food processor and letting the machine do the work for you. Even better, make this dessert ahead of your time for your holiday party without anyone knowing the difference.

In the bowl of a food processor, combine drained and rinsed chickpeas, cashew butter, maple syrup, vanilla extract, cinnamon, and vegan eggnog. You can also add rum or bourbon instead of eggnog if you are preparing this as an adult dessert. Once all the ingredients are safely inside your food processor, process them until they come together into a thick, sticky, hummus-like consistency.

Line a baking sheet with parchment paper. Using two spoons or a large cookie scoop, scoop out balls about 2-3 tablespoons in size. It’s ok if they’re not perfectly smooth, remember, they’re meant to look like lumps of coal.

Once all the eggnog dough has been scooped, rolled, and placed on the lined baking sheet, put them in the freezer for about 15 minutes until firm. While you’re waiting, begin making the chocolate coating.

Pile of vegan eggnog bites on a white plate with white lights and two white cups of eggnog in the background.

Chocolate Coating

To make the chocolate coating, begin with a microwaveable bowl and place chopped chocolate (or chocolate chips) inside along with 1 tablespoon full of vegan eggnog. Microwave the chocolate for 15-20 seconds. Remove the bowl and stir. Return the bowl the microwave and heat for another 15-20 seconds. Continue to heat and stir the chocolate until it’s completely melted watching closely to prevent burning.

Once the chocolate is melted and the eggnog dough is hardened dip the bites into the melted chocolate. Coat evenly and thoroughly then place back on the parchment paper. Once all the bites are covered place them back in the freezer for an additional 15-20 minutes or until hardened.

You can either store the bites in the freezer until 10 minutes before serving or put them in the refrigerator if you’ll be serving them soon. They’re also great at room temperature, but make sure you watch them so they don’t melt in your cozy warm home.

Enjoy friends!

Pile of vegan eggnog bites on a white plate beside a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Ingredient Health Benefits

Chocolate-magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Eggnog Bites

Prep Time10 mins
Freeze Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Keyword: almond nog, eggnog, energy bites, holiday baking, kid-friendly, quick, simple, vegan, vegan eggnog
Author: Erin

Ingredients

Eggnog Filling

  • 1, 15oz can chickpeas, rinsed and drained
  • cup cashew butter
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp vegan eggnog (or rum or bourbon) optional

Dark Chocolate Coating

  • 4 oz vegan dark chocolate
  • 1 tbsp vegan eggnog

Instructions

Vegan Eggnog Bites

  • In the bowl of a food processor combine all the vegan eggnog bite ingredients. Process until well combined, stopping to scrape down the sides as needed.
  • Line a cookie sheet with parchment paper.
  • Scoop out 2 tbsp worth of dough and smooth into a ball. Place on the prepared cookie sheet. Continue until all the dough is used making about 12 eggnog bites.
  • Place in the freezer for 15-20 minutes to harden.

Dark chocolate coating

  • In a microwave safe bowl combine dark chocolate and eggnog. Microwave for 15-20 seconds and stir. Continue alternating between microwaving and stirring until the chocolate is melted and smooth. Watch chocolate carefully to prevent buring.
  • Remove eggnog bites from the freezer and dip into the dark chocolate coating. Place dipped bites back on the parchment paper and freeze for an additional 15-20 minutes or until the chocolate has hardened.
  • Remove from the freezer about 5 minutes before serving. Enjoy with a cold glass on vegan eggnog or a hot cup of coffee.
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Vegan Chocolate PB Cup Cookies

Highly addictive and dangerously delicious these vegan chocolate pb cup cookies are going to be a show stopper to any event you bring them to this holiday season.

Close up of a batch of chocolate peanut butter cup cookies.

These cookies have been a hit around here for years. I’ve have tons of people ask me for the recipe so I figured it was time to share. Hope that you and yours will find them just as delightful as we do.

Why you’ll love them

This cookies are loaded with all the best things imaginable. It’s like everything you could ever want for dessert rolled up into one cookie.

  • Soft
  • Moist
  • Chocolate-y
  • and finally…Peanut butter. Need I say more?
Close up of a batch of chocolate peanut butter cup cookies.

Chocolate Peanut Butter Cookie

These are really very simple to make. Preheat your oven to 350*F, grab a stand mixer (or a large bowl and a hand mixer), and some good quality cookie sheets and let’s do this thing.

Begin by making flax eggs. In a small bowl, whisk 2 tbsp flaxseed meal and 5 tbsp of water. Set aside and allow to thicken. In the meantime, in the bowl of your stand mixer cream the softened, room-temperature vegan butter with the sugar, brown sugar, peanut butter, and chocolate coconut peanut butter. Next, in a medium sized bowl, whisk together the flour, baking soda, and salt.

Once the flax egg has set, add it and the vanilla to the butter/sugar mixture. Mix until just combined. Finally, add flour mixture 1/3 at a time to the stand mixer. Mix the dough until the flour is just combined stopping to scrape down the sides as needed. Do not over-mix.

Add the mini semi-sweet chocolate chips and dark chocolate crispy gems. Gently stir them in using a rubber spatula or a wooden spoon. Roll the dough into balls about 2 tablespoon big. Place them on an uncreased cookie sheet about 2 inches apart.

Bake the cookies for 10 minutes. While the cookies are in the oven, roughly chop the mini dark chocolate peanut butter cups. When the cookies are finished baking, they will still be slightly soft in the middle. That’s fine. Remove them from the oven and top with some of the chopped peanut butter cups. Allow the cookies to rest on the cookie sheet for an additional 5 minutes before transferring to wire cooling rack.

Close up of a batch of chocolate peanut butter cup cookies.

Variations

If for some reason you cannot find the ingredients just check below for my suggested substitutions. Remember, these are practically a dump cookie so you can get creative, use what you have, and make substitutions to accommodate dietary needs.

  • Chocolate coconut peanut butter spread- You can either make your own chocolate peanut butter from 1 cup of raw peanuts and 1/4c cocoa powder or you can use regular peanut butter instead.
  • Dark chocolate crispy gems- Substitute an additional 1 cup of mini semi-sweet chocolate chips.
  • Mini-dark chocolate peanut butter cups- You can

I hope that you enjoy making, eating, and sharing these delectable vegan chocolate pb cup cookies.

Close up of a batch of chocolate peanut butter cup cookies on a cookie sheet.

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Flax- Omega-3 fats, soluble and insoluble fiber

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Vegan Chocolate PB Cup Cookies

Highly addictive and dangerously delicious these vegan chocolate pb cup cookies are going to be a show stopper to any event you bring them to this holiday season.
Course: Dessert
Cuisine: Vegan
Keyword: holiday baking, peanut butter, vegan candy coated chocolates
Servings: 48 cookies
Author: Erin

Ingredients

  • 2 tbsp flaxseed meal (5 tbsp water to combine)
  • ¾ cup vegan butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • cup chocolate peanut butter*
  • cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • cups flour
  • 1 cup vegan mini chocolate chips**
  • 1 cup vegan candy coated chocolates***
  • 1, 8oz bag vegan peanut butter cups****

Instructions

  • Preheat the oven to 350°F. Prepare the flax egg in a small bowl by whisking together the flaxseed meal with 5 tbsp water. Set aside for 10 minutes to thicken.
  • In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream together softened vegan butter, sugar, brown sugar, chocolate peanut butter and peanut butter.
  • Add flax eggs and vanilla. Mix until just combined.
  • In a seperate bowl combine flour, baking soda, and salt. Whisk to combine then ⅓ at a time add to the wet ingredients stirring until just combined.
  • Fold in vegan chocolate chips and vegan candy covered chocolates.
  • Scoop a tbsp sized amount onto a cookie sheet and slightly flatten down. Make sure that cookies are about 2 inches apart to allow room for spreading during baking.
  • Bake for 10 minutes. While cookies are baking, roughly chop the vegan mini peanut butter cups.
  • Remove cookies from the oven and quickly top with chopped peanut butter cups. Let the cookies cool on the cookie sheet for 5 minutes before transfering to a cooling rack.

Notes

*I used this brand.
** I used this brand.
***I used this brand.
****I used this brand.
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Peppermint Crispy Treats

Peppermint crispy treats that are vegan, only require 6-ingredients, and take 15 minutes to prepare. Crunchy, sweet, chocolate-y and full of festive peppermint flavors this simple dessert is sure to please adults and kids alike this holiday season.

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Why you’ll love them

My crispy treat-hating husband can’t seem to put these peppermint krispy rice treats down! So if I can make a believer out of him…I know you and anyone you share them with will be 100% satisfied. And here’s why:

  • Simple- All you need are 6 ingredients and about 15 minutes of prep time. Doesn’t get much easier than that!
  • Crunchy- Make sure that your crispy rice cereal is fresh!
  • Gooey- I mean, marshmallows = gooey. It’s the crunchy gooey combo that makes this dessert so addicting.
  • Chocolate- With just a thin layer of chocolate that seeps into the cracks and crevices of the cereal and marshmallows, you get a surprise hint of chocolate in unexpected places.
  • Peppermint-As if the chocolate wasn’t enough, you get an amazing hint of peppermint at the end to lighten up the dessert!
A hand holding a vegan peppermint crispy treat with a bite taken out of it and more treats on a red and white kitchen towel.

Crispy Treats

Everyone knows how a crispy rice treat works: crispy rice cereal, marshmallows, oil. Nothing crazy going on here right? I told you, this is an EASY dessert recipe. It’s not the method or even the simple, basic ingredients that we’re going to change- it’s the flavor profile. Let’s start with the marshmallows. You’ll want to get your hands on these: Dandie’s mini peppermint marshmallows. They’re going to take your crispy treat from ordinary to, well, you know…But don’t worry if you can’t find these seasonal vegan mallows. Keep reading to find out how you can transform even vanilla flavored Dandie’s into this festive holiday treat.

In a large pot over medium high heat, melt refined coconut oil. Once melted add vegan peppermint marshmallows and stir continuously until the mixture is well combined. Be sure to have your crispy rice cereal already pre-measured and ready to go. Now, if you are using regular vegan marshmallows you’ll also want to have 1/4-1/2 teaspoon of peppermint oil on hand.

Once completely melted and combined, stir in crispy rice cereal. Then, using a wooden spoon, gently press into an 8×8 glass baking dish. If the mixture is sticking too much to your spoon you can use a plastic spoon that has been sprayed with non-stick cooking spray. Or, you can use your fingers. Just use caution as the mixture will be hot.

So, if you’re using regular marshmallows you’ll want to add the peppermint oil to the hot coconut oil-marshmallow mixture before adding the crispy rice cereal. Then continue preparing as mentioned above.

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Peppermint Chocolate Topping

Once the crispy rice treats are formed in the glass baking dish you can begin making the peppermint chocolate topping. In a large, microwavable bowl combine dark chocolate chips and refined coconut oil. Microwave for 20 seconds then stir. Continue microwaving and stirring until the chocolate mixture is just melted. Do not over-microwave or you will burn your chocolate. While the chocolate is melting, prepare the candy cane topping by crushing them into bite-sized pieces.

At this point you can add the optional peppermint extract to the chocolate mixture and stir before pouring over the crispy rice treats or just omit the peppermint and pour on the prepared crispy rice treats. Quickly top with crushed candy canes. Place the treats in the refrigerator, uncovered, and allow the ganache to harden. About 1 hour.

A bottle of peppermint extract with vegan peppermint crispy treats on a red and white kitchen towel and lights in the background.

I hope that you’ll give these peppermint crispy treats a go this holiday season. And when you do, be sure to let me know what you think of them in the comments below.

Enjoy friends!

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Ingredient Health Benefits

Chocolate-magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

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Peppermint Crispy Treats

These vegan peppermint crispy treats are ready in 15 minutes using only 6 ingredients. They're a simple dessert sure to please everyone this holiday season.
Cook Time10 mins
Refrigeration Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 6-ingredients, chocolate, chocolate ganache, crispy treats, ganache, krispie treats, marshmallows, peppermint, vegan marshmallows
Servings: 9 treats
Author: Erin

Ingredients

Crispy Rice Layer

  • 2½-3 cups crispy rice cereal*
  • 1, 10 oz bag Dandies peppermint marshmallows**
  • ¼ cup refined coconut oil***

Chocolate Ganache Layer

  • 1, 9 oz bag vegan dark chocolate chips
  • 2 tbsp refined coconut oil***
  • ¼-½ tsp peppermint extract
  • 1-2 candy canes, crushed

Instructions

  • In a large pot over medium heat, melt peppermint marshmallows with refined coconut oil stirring continuously with a rubber spatula. Once melted add crispy rice cereal. Firmly press into an 8×8 inch baking dish.
  • Place vegan chocolate and refined coconut oil in a microwave-safe bowl. Heat for 20 seconds and stir, repeating until the chocolate is melted. Add the peppermint extract and pour over top of peppermint crispy treat base.
  • Quickly top with crushed candy canes.
  • Place in the refridgerator for 1 hour to firm, carefully cut into bars, and serve after sitting out for about 5-10 minutes.
  • Store in the refrigerator.

Notes

*Start with 2 1/2 cups and add another 1/2 cup if you want less marshmallow-y treats.
**Or 1, 10 oz bag of Dandie’s mini vanilla marshmallows and 1/4-1/2 tsp of peppermint extract.
***Use refined coconut oil to eliminate any coconut flavor in your crispy rice treats. 
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Hot Chocolate Cookie Cups

A fun twist on two classic holiday favorites these vegan hot chocolate cookie cups are as delicious as they are adorable. They’re a buttery sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes.

Aside from being totally adorable these vegan hot chocolate cookie cups are packed full of holiday flavor and cheer. Made in less than an hour and from fewer than 15 ingredients they’re a cookie the whole family will enjoy creating. They are sure to be a hit at any cookie exchange and I bet Santa would love finding them on his cookie plate this Christmas Eve.

Why you’ll love them

These hot chocolate cookie cups have all of the qualities that you want in a holiday cookie. Here’s why you’re going to love them.

  • Sweet
  • Peppermint-y
  • Chocolate-y
  • Soft
  • Moist
  • Cute (duh, obviously the most important quality)
Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes served along side a mug of hot chocolate topped with whipped cream and a candy cane.

Peppermint Extract

You might be wondering a bit about the peppermint extract called for in this recipe. If you’re making these cookies on the fly or you cannot find peppermint extract it’s totally ok to omit it. You will still have a fantastic sugar cookie base for your hot chocolate mug.

That being said, I do highly recommend tracking down and using the peppermint extract in this recipe. It does not make the cookies spicy, but instead adds a subtle peppermint after-taste that I find delightful and refreshing. If you are still skeptical about this festive addition to your traditional sugar cookie I suggest meeting me half way and adding only 1/4 of a teaspoon to your cookies.

If however, you’re like me and really enjoy a good candy cane, add 1/2 a teaspoon. I would not however recommend adding any more than this because it could overpower the sugary, chocolate-y goodness that the rest of the cookie has to offer.

Peppermint Sugar Cookie

supplies

To make the base of this dessert, a peppermint sugar cookie, you’ll need either a mini or regular muffin tin and stand mixer or a large bowl and a hand mixer.

method

Begin by making a flax egg. Whisk 1 tbsp ground flaxseed and 2.5 tbsp of water together in a small bowl and let sit for about 10 minutes until it resembles a gel. In a large bowl, whisk your dry ingredients: flour, baking soda, and baking powder. Lastly, in the bowl of your stand mixer (or in a large glass bowl) cream together your softened, room-temperature vegan butter and the coconut sugar. Once the flax egg is ready, add it as well as the vanilla and peppermint extracts to the butter sugar mixture. Beat until just combined. Add the flour mixture 1/3 at a time beating only until combined. Place the dough in the refrigerator for about 10-15 minutes to firm up.

Forming the mugs

Once the cookie dough is firm begin my rolling a teaspoon-sized amount of peppermint sugar cookie dough into a ball and drop it into the mini muffin tin. There’s no need to spray the tin with cooking-spray, the cookies will come out easily. Once your mini muffin tin is full, use your finger make an indentation in the center of each ball and firmly press the dough up the side of each muffin bowl. Make sure that you do not press all the way through to dough to the bottom of the tin. You want the cookies to look like a bucket (which we will fill which a chocolate ganache after baking).

Bake the cookies at 350*F for 8 minutes and allow to cool in the mini muffin tin. If you do not have a mini muffin tin or wish to make these cookies larger, you may use a standard-sized muffin tin baking for an additional 5 minutes. Alternatively, you can forego the muffin tin and just make these a regular cookie. Place the rolled cookie dough on a non-stick cookie sheet, gently press the cookies down, and bake for 8-15 minutes depending on the size.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes.

Filling the Cups

Chocolate Ganache

Once the cookie cups have cooled, it’s time to make the chocolate ganache. I promise, this sounds much more intense than it actually is. All you need is a glass bowl and a microwave. Place the vegan mini chocolate chips (I used Enjoy Life) and coconut oil into the bowl and microwave for 10-15 seconds. Remove the bowl and stir the contents. Continue doing this until the chocolate is completely melted and smooth.

Marshmallow & Candy Cane

Fill the peppermint sugar cups with the chocolate ganache and immediately top with a vegan mini vanilla marshmallow (I used Dandie’s) and a piece of candy cane. Allow the ganache to harden before serving.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes served along side a mug of hot chocolate topped with whipped cream and a candy cane.

And there you have it! The cutest, tastiest little holiday cookie you’ve ever seen. Be sure to let me know what you think of these cozy cookies down the comments below. And, as always, enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

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Hot Chocolate Cookie Mugs

These vegan hot chocolate cookie mugs are a sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow and candy canes.
Course: Dessert
Cuisine: Vegan
Keyword: chocolate ganache, cookies, holiday baking, holiday cookies, holiday dessert, peppermint, sugar cookie, vegan
Servings: 48 mini cookies
Author: Erin

Equipment

  • Mini muffin tin

Ingredients

Peppermint Sugar Cookie Mugs

  • 1 tbsp flaxseed meal
  • cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup vegan butter, softened
  • 1 cup coconut sugar
  • 1 tbsp vanilla extract
  • ¼-½ tsp peppermint extract (optional)

Hot Chocolate Ganache

  • 1 cup vegan mini chocolate chips
  • 1 tbsp coconut oil

Toppings

  • broken candy canes
  • mini marshmallows

Instructions

Peppermint Sugar Cookie Mugs

  • To create the flax egg, in a small bowl whisk together the flaxseed meal and 2½ tbsp water. Set aside for about 10 minutes to gel.
  • In a medium bowl whisk together flour, baking soda and baking powder. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the softened vegan butter and coconut sugar.
  • Add flax egg, vanilla extract, and peppermint extract (optional) to the butter sugar mixture and beat until just combined.
  • Add flour mixture to wet ingredients ⅓ at a time beating until just combined.
  • Place cookie dough in the refrigerator for 15 minutes to firm up. In the meantime, preheat the oven to 350°F. When dough is firm, remove from the refrigerator and begin forming suger cookie mugs.
  • Roll a tsp size amount of cookie dough into a ball and gently press into a mini muffin tin. Continue until the muffin tin is full then using your finger gently press a small "bowl" into the center of each cookie mug. Be sure that you do not press all the way through the dough to the bottom of the tin.
  • Bake for 8 minutes until edges just begin to brown. Remove from the oven and gently pop cookie mugs out of the tin. Allow to cool in the muffin tin.

Hot Chocolate Ganache

  • Place mini chocolate chips and coconut oil in a microwave safe bowl. Microwave in 10-15 seconds intervals stirring each time. Continue microwaving until the chocolate is melted.
  • Pour the chocolate into cooled peppermint sugar cookie cups.
  • Top with a piece of a candy cane and a mini marshmallow. Allow chocolate to cool and fimr up before serving.
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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 30 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.

White plate with three vegan snickerdoodles and a red container of coffee in the background.

Snickerdoodles have got to be my all-time favorite Christmas cookie ever. I used to have the perfect recipe. Then I became vegan and thought I’d have to give up this festive dessert forever. WRONG! I can guarantee that when you give these to your neighbors for a cookie exchange no one will even think that they aren’t the “original” thing. Prepare to be amazed by these perfectly light, fluffy, and delicate vegan snickerdoodles.

Why You’ll Love Them

The list I could write to explain why I love this cookies is endless. So let’s just stick with a few for now. You’ll be able to add to this list once you make them.

  • Simple: These cookies require 8 simple ingredients that I know you have on hand. They are also prepared start to finish in about 30 minutes. Yeah, you’re welcome.
  • Fluffy: The texture of these snickerdoodles is perfection. They’re soft, fluffy, and slightly chewy.
  • Kid-friendly: Kids will love helping you make the dough for these vegan delights. But what they’ll really love is helping you roll the snickerdoodle dough balls in the cinnamon sugar coating. Let them get their hands dirty.

Snickerdoodle Dough

To make this super simple snickerdoodle dough grab your stand mixer or a large bowl and a hand mixer. Begin by creaming the softened, room-temperature vegan butter. Add the sugar and vanilla extract and beat until combined. Finally, mix in the applesauce and almond milk.

In a separate bowl combine the flour and baking soda. Be sure that these two ingredients are thoroughly mixed then gradually add flour mixture to wet ingredients ⅓ at a time. Mix until just combined. Do not over-mix or you’ll end up with a tough cookie crumb. Place the dough in the refrigerator and allow it to chill for 15 minutes. The dough will still be slightly sticky but firm. 

Cinnamon Sugar Coating

The cinnamon sugar coating is just that: cinnamon and sugar only. It’s the perfect mixture of sweetness and spice. Don’t skip the coating!

While waiting for the dough to firm up, in a small bowl whisk together cinnamon and sugar and set aside.

Close up of a tray of vegan snickerdoodle cookies with sprigs of pine around the edges.

Baking the Snickerdoodles

Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray. Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about the size or a golf ball (2 tbsp). Place the dough ball in the bowl with the cinnamon sugar coating and gently toss to coat. Finally, place the coated snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.

Bake the cookies for 10 minutes until puffy but still slightly soft in the middle. Remove them from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack.

Prepare these vegan snickerdoodles for your next cookie exchange. Have them for breakfast with a fresh cup of coffee. And, if you really want to, share them with Santa on Christmas Eve. I guarantee he’ll leave awesome presents once he gets a taste of these.

Enjoy friends!

Ingredient Health Benefits

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 35 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 30-minutes, cookies, easy, holiday baking, holiday cookies, quick, simple, snickerdoodle, vegan cookies
Servings: 24 cookies
Author: Erin

Ingredients

Snickerdoodle Dough

  • ½ cup vegan butter, softened
  • cups sugar
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • ¼ cup almond milk
  • cups flour
  • 1 tsp baking soda

Cinnamon Sugar Coating

  • 5 tsp sugar
  • 2 tsp cinnamon

Instructions

Snickerdoodle Dough

  • In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the soften vegan butter.
  • Add the sugar and the vanilla and beat until combined.
  • Mix in applesauce and almond milk.
  • In a separate bowl combine flour and baking soda.
  • Gradually add flour mixture to wet ingredients ⅓ at a time. Mix until combined. Do not over-mix. Place in the refrigerator and allow to chill for 15 minutes.

Cinnamon Sugar Coating

  • In a small bowl whisk together cinnamon and sugar. Set aside.
  • Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray.
  • Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about 2 tbsp large. Place in the bowl with the cinnamon sugar coating and gently toss to coat.
  • Place snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.
  • Bake cookies for 10 minutes until puffy but still slightly soft in the middle. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
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Gingerbread Cookies

with vegan cocoa Royal icing

There’s nothing more Christmas-y than gingerbread cookies. A holiday tradition turned vegan and with the addition on cocoa icing, this 10-ingredient dessert is simple enough for a beginner. These cookies are soft, slightly chewy, sweet, and spiced to perfection.

Gingerbread man cookie resting on a red cutting board surrounded by more gingerbread men cookies.

Any of you who know me know that I love Disneyland. And perhaps “love” doesn’t quite cover it but we’ll just stick with that for now. Every year at Christmas time the Happiest Place on Earth rolls out their over-the-top, insanely delicious mouse-shaped gingerbread cookies. Up until I went vegan I used to to enjoy them as often as I could throughout the month of December. Alas, since going vegan I’ve had to give them up. Well…almost…

I’m not kidding when I say that these are the Disneyland copy-cat (or mouse) vegan version. They seriously taste JUST LIKE THE ORIGINALS! What’s even better is that mine are entirely vegan. From the chewy molasses goodness of the cookie to the sugary sweetness of the royal icing. You don’t have to give up your seasonal favorites when enjoying vegan desserts and these gingerbread cookies are proof of that.

Why you’ll love them

These vegan gingerbread cookies with vegan cocoa royal icing are:

  • Soft
  • Slightly sweet
  • Simple
  • Kid-friendly
Round gingerbread cookies with a drizzle of cocoa royal icing resting on a gold napkin and Christmas lights in the background.

Gingerbread Cookie

Just a few simple tricks for making this (and almost any cookie):

  • First, get out the butter about 15-30 minutes prior to making your cookie dough. This will allow the butter to come to room temperature, making it easier to cream with the sugar.
  • Second, make sure that all your dry ingredients are well combined. If you have a sifter use it! You want even distribution of all the spices and leavening agents.
  • Third, add the dry ingredients to the wet ingredients slowly. Usually adding them 1/3 at a time is a safe rule of thumb to ensure that you don’t lose half your dry ingredients when you turn on your mixer.
  • Finally, do not over mix your dough. Mix the cookie dough until everything is just incorporated. Over-mixing will result in a tough cookie crumb.

Now you have two options when making these gingerbread cookies. On a lightly floured cutting board, roll out the dough to about 1/4 of an inch thick. Use a cookie cutter (or a glass cup) to cut out your cookies. Alternatively, you can roll about 2 tbsp sized balls worth of dough in your hands and gently press them down until they’re about 1/2 and inch thick.

Whichever you choose, bake the cookies on a parchment-line cookie sheet about 350*F for about 8 minutes. They are going to be soft and that’s ok. They will firm up on the cookie sheet for about 5-10 minutes after they’re removed from the oven.

Cocoa Royal Icing

The gingerbread cookies at Disneyland are dripped in chocolate. Instead, I decided to put my own twist on the classic royal icing by including the chocolate there, instead of dipping these cookies into chocolate as well as decorating with royal icing. If you want a traditional royal icing simply omit the cocoa powder and use an additional 1/4 cup of powdered sugar instead.

You want the royal icing to be fairly thick. But not so thick that it will clog your piping bag. Test it by allowing a spoonful to drizzle from into the bowl. If the royal icing slides right off the spoon it’s going to be too runny and will not hold it’s shape on the cookie. Add more powdered sugar a tbsp at a time until you get a thicker consistency. You’re looking for the icing to very slowly flow from the end of a spoon. If it falls off in clumps, add more almond milk a tsp at a time.

Gingerbread man cookie resting on a red cutting board surrounded by more gingerbread men cookies.

Enjoy friends!

Ingredient Health Benefits

Cardamom- essential oils, antioxidants

Cinnamon- manganese, iron, calcium, and fiber

Ginger- antioxidants

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Vegan Gingerbread Cookie with Vegan Cocoa Royal Icing

A holiday tradition turned vegan with the addition on cocoa icing, these 10-ingredient gingerbread cookies are simple enough even for a beginner.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time1 hr
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 10-ingredients, cocoa, cocoa icing, cookies, dessert, gingerbread, holiday baking, holiday cookies, holiday dessert, holiday recipes, icing, royal icing, simple, vegan icing, vegan royal icing
Servings: 24 cookies
Author: Erin

Equipment

  • Cookie Cutter
  • Rolling Pin

Ingredients

Vegan Gingerbread Cookie

  • ½ cup vegan butter, softened
  • ½ cup brown sugar, packed
  • ½ cup bootstrap molasses
  • cups all-purpose flour
  • 3 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ cup room-temperature water

Vegan Cocoa Icing

  • ½ powdered sugar
  • 1 tsp cocoa powder
  • ½ tbsp arrowroot powder or cornstarch
  • ½ tsp lemon juice
  • ½ tbsp almond milk plus more as needed

Instructions

Vegan Gingerbread Cookies

  • In a large bowl whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cardamom. Set aside.
  • In the bowl of a stand mixer with a patal attachment (or a large glass bowl with a hand mixer) cream together softened vegan butter and brown sugar.
  • Add molasses and mix until combined.
  • Add sifted dry ingredients to molasses mixture ⅓ at a time, alternating with water.
  • Wrap cookie dough in plastic wrap and place in the refrigerator for 1 hour. In the meantime, make vegan cocoa royal icing.
  • Preheat the oven to 350°F.
  • On a lightly floured surface, roll out gingerbread dough to about ¼ inch thickness. Use floured cookie cutter of choice to cut shapes in cookie dough.
  • Gently remove surrounding dough from cut shapes and transfer cookies to greased cookie sheet. Do not over-crowd the cookie sheet.
  • Bake cookies for 8-10 minutes. They will still be soft but not doughy. Allow to cool on the cookie sheet for 5 minutes before transfering to a wire cooling rack. Eat as is or decorate with vegan cocoa royal icing. Store in an air-tight container on the counter for 3-4 days.

Vegan Cocoa Royal Icing

  • In a small bowl whisk together powdered sugar, cocoa powder, arrowroot powder, lemon juice, and almond milk. Make sure that all clumps are whisked until the mixture is smooth.
  • Allow the icing to sit for 15-30 minutes while cookie dough is chilling in the refrigerator.
  • Once thickened transfer icing to piping bag and decorate cookies. Allow the icing to harden completely before storing.
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