Vegan Chocolate Chip Chickpea Blondies

Looking for an easy, comforting dessert or breakfast idea? Look no further than these Vegan Chocolate Chip Chickpea Blondies! These vegan blondies are perfect for snacking, adding to yogurt bowls, and eating for breakfast or dessert! They are warm and comforting but also packed with plant-based protein. It’s a new household favorite, and my fiance can’t even tell they’re vegan!

Chocolate chip chickpea blondies in a glass pan with one of the blondies on a spatula.

There are a few reasons why I love these chocolate chip chickpea blondies. First of all, they only require a pan and a blender or food processor (shop my blender here!). You don’t even have to dirty a bowl if your blender is big enough! The less mess the better in this household. Secondly, they don’t taste “healthy” at all, yet they are very wholesome! Packed with plant-based protein from the chickpeas, these blondies make for a great fueling snack or dessert.

The best part of all? You can’t tell these chocolate chip chickpea blondies are vegan!

Seriously, when I made these for my fiance, he had no suspicion that there was plant-based butter and no eggs! Eggs tend to add such a lovely rich texture to baked goods, so it is crucial to add enough fats and other flavor to make up for it. The combination of peanut butter and vegan butter in this recipe is perfection, and you can shop my favorite brands at my Amazon store as well! If you can’t have peanut butter or don’t like it, get out of here. Just kidding. You can sub in whatever “butter” pleases you! I would recommend almond or sunflower seed butter then.

If you leave this post with anything, let it be a reminder that vegan food can be fun and easy!! It does not need to be expensive, scary, or time consuming. And, if chocolate isn’t your thing, be sure to check out my other blondies recipes on the blog!

chocolate chip chickpea blondies in a glass pan

Vegan Chocolate Chip Chickpea Blondies

These chocolate chip chickpea blondies are going to be your new favorite healthy dessert. They double as a protein packed breakfast and you won't even know they're vegan!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people

Ingredients
  

Wet Ingredients

  • 15 ounces canned chickpeas rinsed and drained
  • 1 tbsp chia seeds
  • 1/3 cup melted peanut butter
  • 1/4 cup melted vegan butter
  • 3/4 cup non-dairy milk of choice

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • dash of salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease an 8x8 pan with vegan butter.
  • Blend together all the wet ingredients in a food processor or heavy duty blender until completely smooth. Stir in the dry ingredients (except chocolate chips) until a consistent batter is formed.
  • Pour batter into your greased baking pan. Top with the chocolate chips.
  • Bake at 350 Degrees F for 40-45 minutes. LET COOL COMPLETELY before cutting and enjoying!
Keyword baking, blondies, chickpea, easy breakfast, easy dessert, easy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

Vegan Peanut Butter Brownie Crumbl Cookies

If you love peanut butter and chocolate, this vegan cookie is for you! Even if you haven’t tried the brownie Crumbl cookies yet, you will love this remake. A thick chewy chocolatey brownie-like cookie stuffed with peanut butter? What’s not to love! 

Three vegan peanut butter stuffed brownie crumbl cookies stacked on top of each other with the top two cookies cut in half to show the peanut butter filling. Hand is reaching for top cookie.

I’ve become really fond of vegan cookie remakes. (If you couldn’t tell, here’s all of my vegan cookies!) I feel like it’s not actually too difficult to get an egg replacement for cookies, and I recently found some great vegan butter options (which you can shop here!) Once you get those basics taken care of, vegan baking isn’t very difficult, nor is it expensive! In fact, lately my local vegan options have been less expensive than their animal by-product counterpart.

Veganism aside, this remake of brownie Crumbl cookies is delicious no matter what your dietary preferences are.

Unless you have a nut allergy, then I am sorry!! You could try this recipe with sunflower seed butter, as I am curious to see if that works but I haven’t tested it yet. So, nut allergies aside, this dairy-free and egg-free brownie cookie recipe is going to rock your world. It’s basically the best chewy brownie with a crackle topping in cookie form. It is miraculously fudgy but still holds together really well! Not to mention it is stuffed with a peanut butter filling. That is the best part in my opinion!

The topping of these vegan peanut butter brownie Crumbl cookies is easier than you ever would have imagined, too. It’s just melted vegan chocolate and melted peanut butter!

If you can’t decide between a brownie or a cookie, this brownie cookie is for you! As always, be sure to tag me on Instagram @maggiebakesgrace if you make this recipe or are inspired by the creation!

Catch the full recipe down below.

Three vegan peanut butter stuffed brownie crumbl cookies stacked on top of each other with the top two cookies cut in half to show the peanut butter filling.

Vegan Peanut Butter Brownie Crumbl Cookies

These vegan peanut butter stuffed brownie cookies inspired by the peanut butter brownie Crumbl cookies are going to rock your world! Not too complicated yet full of flavor, and unexpectedly vegan!
Prep Time 15 mins
Cook Time 12 mins
10 mins
Total Time 40 mins
Course Dessert
Cuisine American

Ingredients
  

Brownie Cookie

  • 1/2 cup softened vegan butter
  • 1 cup granulated sugar
  • 1 tbsp white vinegar
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp non-dairy milk

Peanut Butter Filling

  • 2 tbsp softened vegan butter
  • 1/2 cup creamy peanut butter
  • 2/3 cup powdered sugar
  • 1 - 2 tbsp non-dairy milk

PB & Chocolate Topping

  • 1/2 cup vegan chocolate chips melted
  • 1/4 cup creamy peanut butter melted

Instructions
 

Brownie Cookie Dough

  • Preheat oven to 350 Degrees Fahrenheit.
  • In a small bowl, mix together your vinegar and baking soda to create a "vinegar egg". Meanwhile, grab a large mixing bowl. Add your vegan butter, sugar, and vinegar egg. Beat until smooth. Stir in the all the dry ingredients until almost smooth - then add the non-dairy milk last just until the consistency is moist enough to form soft dough balls.
  • Once the dough is complete, let sit in fridge while you make your peanut butter filling.

Peanut Butter Filling

  • In a medium bowl, beat together all filling ingredients until smooth. Let sit in fridge for 5 minutes.

Cookie Assembly

  • Once dough and filling has chilled for a few moments, use a large cookie scoop to scoop 1/4 cup of cookie dough. Divide that 1/4 cup chunk of dough into a 2/3 chunk and a 1/3 chunk. Flatten the 2/3 chunk into a 1/3 inch thick disc then add some of the peanut butter filling on top. Roll out the 1/3 chunk to cover the peanut butter filling to form one big cookie that is stuffed with peanut butter.
  • Repeat that step until you're out of dough and pb filling. Bake at 350 F for 10-12 minutes - DO NOT OVERBAKE. Let cool COMPLETELY before handling. The cookies will harden more when they cool.

Topping

  • Once cookies have cooled, melt your chocolate chips and melt your peanut butter.
  • Spoon 1/2 - 1 tbsp of each on top of each cookie and let cool completely to "harden". Store in fridge or at room temp. Enjoy!
Keyword brownies, cookies, easy dessert, easy recipe, peanut butter, vegan, vegan baking, vegan cookie, vegan dessert

Vegan Crumbl Sugar Cookies Copycat

Do you remember those iconic grocery store cookies with the pink frosting? Or better yet, do you have a Crumbl near you? These vegan sugar cookies are exactly like those! Welcome to today’s recipe: Vegan Crumbl Chilled Sugar Cookie Copycat!

vegan sugar cookies topped with bright pink frosting. 3 cookies stacked with top cookie broken in half to show inside texture. a hand is picking up the top vegan cookie

If you haven’t ever had the grocery store lofthouse cookies or Crumbl sugar cookies, you are missing out. They’re good in the weird way. Like, you don’t know why you like them, but you can’t stop eating them. They kind of smell like playdoh, but they taste like heaven? THAT IS THESE!!!! And they are seriously so good. We downed the batch in 24 hours. It makes 6 giant cookies so you can double the recipe if you need more, and trust me, you’ll need more.

Vegan Sugar Cookies of your dreams!

I found inspiration from  Cooking with Karli’s take on the Crumbl Cookie.  She did a great job remaking the Crumbl cookie and so I just had to veganize it! There is something so simple about vegan sugar cookies, yet so indulgent at the same time. I love when baked goods bring up happy childhood memories, like my dad letting me get a treat from the grocery store, or someone’s mom bringing in these cookies at every school function.

Now, I get to relive those experiences when we go to a Crumbl store – but it upsets my tummy thanks to my lovely lactose intolerance. So, a vegan sugar cookie is the natural solution! Now I really get to relive those experiences without having to worry about the harm to my intestines. Instead, with these Vegan Crumbl Sugar Cookies Copycat, you get to live in the moment filled with good food and great memories! Check out my other copycat recipes on the blog.

Be sure to tag me on Instagram or TikTok at maggiebakesgrace if you try to recipe for a chance to be featured!

vegan sugar cookies topped with bright pink frosting. 3 cookies stacked with top cookie broken in half to show inside texture

Vegan Crumbl Chilled Sugar Cookies

Prep Time 10 mins
Cook Time 10 mins
30 mins
Course Dessert, Snack
Cuisine American

Ingredients
  

Sugar Cookie Dough

  • 1/2 cup vegan butter country crock is a good brand
  • 1/2 cup granulated sugar of choice
  • 1 tbsp cornstarch
  • 3 tbsp almond milk add more if dough is too dry
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose unbleached flour
  • 1 tsp baking powder

Frosting

  • 1/4 cup unsalted vegan butter room temp
  • 1/2 tsp almond extract
  • 1 tbsp almond milk
  • 1 1/2 cups powdered sugar
  • 1-2 drops vegan red or pink food coloring

Instructions
 

Sugar Cookies

  • Preheat oven to 350 Degrees Fahrenheit.
  • Add vegan butter and sugar to a large bowl. Beat until combined and fluffy. Add in cornstarch, almond milk, and extracts. Beat until fully combined.
  • Sift in flour and baking powder and stir to combine. Add more almond milk if dough is too dry to bring together into balls.
  • Form 6 even size dough balls out of the dough by rolling dough in hands. Place on baking sheet and press flat with a cup.
  • Bake for 10 minutes then let cool on baking sheet.

Pink frosting

  • Add all frosting ingredients to a medium bowl. Beat together until nice fluffy and smooth!

Assembly

  • Frost the cookies with lots of frosting using a mini spatula. Smooth out tops if desired. Store cookies in fridge for at least an hour to get the chilled vibe! Enjoy!
Keyword baking, cookie, easy dessert, easy recipe, healthy cookies, sugar cookie, vegan, vegan cookie, vegan dessert

4 Ingredient Peanut Butter Protein Bars

Are you looking for your new favorite easy, healthy, high-protein vegan snack? Then look no further! These 4 Ingredient Peanut Butter Protein bars are a great protein snack that are no-bake and take no time at all. They’re indulgent enough for a no-bake dessert. And they’re packed with enough nutrients to make it a great post-workout snack!

vegan peanut butter protein bars coated in chocolate and spread on a ceramic plate with chocolate chips in the background. hand holding a protein bar with a bite out of it

If you know me at all, you know I am utterly obsessed with peanut butter. I love that it is a great plant-based source of healthy fats and protein. But I love the flavor even more. Combine it with chocolate, and you’ve got a combination that simply can’t be beat! These peanut butter protein bars are definitely for my fellow pb lovers.

Why You Need These Peanut Butter Protein Bars

If you ever browse the protein bar section of a grocery store, you know just how expensive protein bars are! Like, I know the flavor options are incredible, but I simply cannot justify spending $2-$4 dollars PER BAR! Especially when they are NEVER a meal for me, and are only a healthy snack / dessert. These homemade peanut butter protein bars are much more affordable and even quicker to make!

At the end of the day, there is nothing better than having a prepared snack or dessert that makes you feel good and tastes fantastic. These bars store great in the fridge or freezer, making them ideal for meal prep for my fellow busy plant-based athletes and humans! As always be sure to tag me on Instagram at maggiebakesgrace if you are inspired by this recipe or make it for a chance to be featured on my stories!

vegan peanut butter protein bars coated in chocolate and spread on a ceramic plate with chocolate chips in the background. hand holding a protein bar with a bite out of it

4 Ingredient Vegan Peanut Butter Protein Bars

Homemade peanut butter protein bars are an easy, no-bake, and affordable snack. With only 4-ingredients, this is sure to be your new go to!
Prep Time 5 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 6 bars

Ingredients
  

  • 1 cup peanut butter
  • 1/4 cup vanilla plant-based protein powder
  • 1/4 cup reduced-sugar maple syrup can add more or less to taste
  • 1/4 cup melted vegan chocolate of choice

Instructions
 

  • Add the peanut butter, protein powder, and maple syrup to a bowl. Beat it together until smooth.
  • Press dough into greased 4x6 baking dish and freeze for 30 minutes. Top with melted chocolate and let set in freezer for 5 more minutes before slicing and enjoying!
Keyword easy breakfast, easy dessert, gluten-free, healthy dessert, healthy recipe, healthy snack, no-bake, peanut butter, vegan, vegan dessert, vegan snack

Vegan Protein S’mores Skillet Cookie

What’s not to love about a Vegan Protein S’mores Skillet Cookie?

Answer: nothing! Everything about this vegan protein skillet cookie is impeccable. From the crispy golden edges to the chewy gooey warm interior to the vegan marshmallow and chocolate toppings, this vegan dessert will rock your world.

Two mini skillets filled with vegan protein smores cookie. Protein container in the background along with extra mini marshmallows and graham crackers poking out

The only thing that makes this skillet cookie EVEN BETTER is that it is packed with plant-based protein thanks to vegan Designer Protein! This protein powder works wonders in smoothies, pancakes, and most importantly baked goods! I definitely struggle to get enough protein in my diet sometimes. Thankfully I can sneak it into my diet through cookies when I use Designer Protein! PS code MAGGIE20 can get you 20% off your order!!

Honestly, everything tastes better in a skillet. There is just something so fun and freeing about using a spoon and digging right into the dish to enjoy dessert. This skillet cookie would be fabulous topped with frozen yogurt or ice cream. But it is also incredible on it’s own! I remember the first time I had a cookie skillet… I literally thought it was the best thing since sliced bread. And truthfully, that sentiment hasn’t changed one bit! Once you find a good base recipe, it is really easy to customize the skillet cookie into whatever flavor you want.

S’mores flavored desserts are a top 5 flavor for me from April -September. The instant it hits 50 degrees again, all I want is campfires and toasted marshmallows with warm melty chocolate. This skillet cookie gives all those vibes but without the effort of building a fire! Cookies are one of my favorite things to bake, and I hope they become one of yours too. I have plenty of recipes for cookies on the blog, but this is quickly becoming one of my favorites. Be sure to tag me on Instagram at maggiebakesgrace if you recreate or get inspiration from this recipe!

Two mini skillets filled with vegan protein smores cookie. Protein container in the background along with extra mini marshmallows and graham crackers poking out

Vegan Protein S'mores Skillet Cookie

This vegan skillet cookie is packed with plant-based protein. It has the perfect combination of crispy edges and gooey inside and is topped with all the s'mores goodies.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 1/4 cup Vegan butter
  • 1/4 cup Peanut butter creamy / smooth
  • 1 scoop Vanilla protein powder Plant-Based Designer Protein
  • 1/4 cup Maple Syrup
  • 2 tbsp Nut milk
  • 1 tbsp Corn starch
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 cup Almond flour
  • 1/4 cup Vegan marshmallows mini
  • 1/4 cup Chocolate chips
  • 2 tbsp Graham crackers crushed

Instructions
 

  • Preheat oven to 325 Degress Fahrenheit.
  • In a large microwave safe bowl, add the vegan butter and peanut butter. Microwave in 30 second increments until melted. Stir in protein powder, maple syrup, and non-dairy milk until everything is fully combined and smooth.
  • Add in the baking soda, salt, and almond flour to the batter and stir until fully combined. Stir in vegan marshmallows and chocolate chips.
  • Add batter to 2 mini 5" skillets or one medium sized skillet. Top off with the graham crackers. Bake for 20-25 minutes depending on skillet size. Enjoy!
Keyword baking, cookie, easy dessert, gluten-free, healthy dessert, high protein, protein, skillet cookie, vegan baking, vegan cookie, vegan dessert

Vegan No Bake Cookie Dough Cheesecake Bars

Vegan No Bake Cookie Dough Cheesecake Bars. The name speaks for itself, right? These bars are honestly life-changing. Cheesecake and cookie dough are two of my favorite foods, so I just had to combine them into one glorious treat! You can’t even tell they’re vegan and gluten-free. Take that, food allergies!three vegan cheesecake bars stacked on eachother with a cookie dough base. Chocolate chips and more cheesecake bars are shown in the background.

Anyone else actually obsessed with cheesecake?? When I first realized I was lactose intolerant, I immediately was sad because it meant no more cheesecake. Seriously, I went to Cheesecake Factory for my birthday like every year growing up. Add to that a coconut allergy, and I usually can’t even have the non-dairy kinds! So, naturally I had to make my own cheesecake. Thankfully, Kite Hill Creamery makes a cream cheese with no dairy and no coconut. And honestly, this is a trillion times better than any store-bought vegan cheesecake! More of my favorite vegan goods are can be shopped at my favorites on the blog.

No-Bake Vegan Cheesecake Is EASY!

I feel like people often think cheesecake is a “difficult” dessert. Understandably so, because a traditional cheesecake can be hard to make not split at the top. But these vegan cheesecake bars are really hard to mess up. I mean, you can’t really go wrong with peanut butter, vegan butter, vegan cream cheese, and sugar! The fact that they are no-bake is just a cherry on top because they are perfect for the warmer weather when you don’t want to turn your oven on.

I hope some of you out there love cookie dough as much as I do. As much as I love cheesecake, I think I may love cookie dough even more. It really is a match made in heaven! Let me know if you want me to make more cookie dough treats in the comments below! And be sure to tag me on Instagram at maggiebakesgrace if you make this for a chance to be featured on my feed!

Hand holds up one vegan cookie dough cheesecake bar. The rest are in the background on a wooden cutting board.

Vegan No Bake Cookie Dough Cheesecake Bars

Cheesecake and cookie dough come together in this beautiful vegan dessert. Soft cookie dough base gets topped with sweet creamy vegan cheesecake and you can't even tell it's vegan and gluten-free!
Prep Time 20 mins
4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 bars

Ingredients
  

Cookie Dough Base

  • 1/4 cup peanut butter
  • 1/4 cup vegan butter 1
  • 1/4 cup granulated sugar of choice
  • 1/3 cup almond flour
  • 1/3 cup oat flour
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/3 cup vegan chocolate chips

Vegan Cheesecake Mixture

  • 8 ounces vegan cream cheese
  • 1/4 cup plain non-dairy yogurt
  • 1/2 cup granulated sugar of choice
  • 1 tsp vanilla
  • 1/8 tsp salt

Instructions
 

Cookie Dough Base

  • Add all cookie dough ingredients to a medium bowl. Beat until smooth.
  • Line 8x8 pan with parchment paper. Pour cookie dough mixture on top. Press firmly to form even layer in pan.
  • Refrigerate while making cheesecake mixture.

Cheesecake Mixture

  • Beat together all cheesecake ingredients until smooth. Pour over cookie dough layer.
  • Top with optional more chocolate chips and nut butter drizzle.
  • Freeze for 4+ hours until firm! Cut with warmed knife and enjoy.
Keyword cheesecake, cheesecake bars, cookie, cookie dough, cookie dough bars, easter dessert, gluten-free, healthy dessert, no bake cheesecake, no-bake, vegan cheesecake, vegan cookie, vegan dessert

Vegan Peanut Butter & Jelly Cookie Sandwiches

Nothing beats a classic pb&j. Okay, except these vegan peanut butter & jelly cookie sandwiches! Upgrade your usual vegan peanut butter cookies with this sandwich version. This vegan snack (and dessert) is so easy, tasty, and relatively more wholesome than you may initially think. I have downed an entire batch in 2 days because it is an excellent after school snack, pre-workout snack, or dessert!

peanut butter jelly sandwich cookies on a ceramic plate. photo is focused on sandwich cookie in the middle. a broken half cookie is in the back and plain peanut butter cookies surround on the plate.

Peanut butter is a staple in my diet. It has been since I was a kid. Thank goodness out of all my allergies, peanuts aren’t one of them! And I am sorry to anyone allergic to peanuts reading this post – but I welcome you to make these with almond butter! Peanut butter is very cost effective, can form a complete protein when paired with a whole grain, and honestly brings so much happiness. Especially when it’s combined with sugar!

Vegan Peanut Butter Cookies are Happiness

Peanut butter and jelly sandwiches, and no not the Uncrustables kind, were my FAV growing up. My mom always layered the peanut butter on nice and thick. I still prefer a 2:1 peanut butter to jelly ratio, and these vegan peanut butter cookie sandwiches match that ratio perfectly! My childhood self thanks me. And yours will too! Go ahead, make these for yourself, don’t feel like you have to share with anyone. After all, I ate the whole first batch myself! But, if you do feel like bringing some extra joy or yumminess to your friends and family, I highly recommend making them these.

I’ve already shared a decent amount of cookie recipes with you all on MaggieBakesGrace but this one is extra special. They are not only vegan but ALSO gluten-free, and they truly remind me of childhood. I feel so at ease when I enjoy one of these vegan peanut butter cookie sandwiches! Be sure to tag me on Instagram at maggiebakesgrace if you try the recipe for the chance to be featured on my feed!

peanut butter jelly sandwich cookies on a ceramic plate. photo is focused on sandwich cookie in the middle. a broken half cookie is in the back and plain peanut butter cookies surround on the plate. Hand is reaching for a cookie

Vegan Peanut Butter & Jelly Cookie Sandwiches

A childhood favorite gets the vegan dessert remix it needed! These peanut butter cookie sandwiches are filled with a gorgeous chia jam and are the perfect ratio of peanut butter to jelly.
Prep Time 5 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 1 tbsp vegan butter
  • 1/4 cup peanut butter
  • 3 tbsp maple syrup
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 4 tbsp jam of choice

Instructions
 

  • Preheat oven to 350F. Line baking sheet with parchment paper.
  • Add all ingredients except jam to a medium bowl. Beat on high or fast-paced with a wooden spoon until ingredients fully combine into dough.
  • Take 1 tbsp of dough and roll into a ball. Repeat with all dough. Place dough balls on the prepared baking sheet. Should make 8 cookies, for 4 sandwiches.
  • Use a fork to make a criss cross pattern on each cookie. Bake at 350F for 10 minutes.
  • Let cookies cool for 10 minutes then add approx. 1 tbsp jam on top of 4 cookies then add the tops to each one. Enjoy!

Vegan Blueberry Skillet Cookie

Have you ever dreamt of eating cookies for breakfast? Well, your dreams are about to come true! This Vegan Blueberry Skillet Cookie is the best way to eat cookies for breakfast. This vegan skillet cookie is packed with plant-based protein, micronutrients from the blueberries, and tons of flavor. The texture is like if a moist blueberry muffin had a baby with a skillet cookie. 

mini skillet with blueberry skillet cookie inside and topped with white non dairy yogurt. white cloth and wooden spoon in background. Another skillet with blueberry cookie is peaking out in the background

Blueberry muffins are the best muffin flavor, yeah? Like, nothing quite beats a Kwik Trip blueberry muffin. But this vegan blueberry skillet cookie is seriously as moist as those muffins but way more nutritious. Plus it’s vegan and gluten-free! I have so many fond memories of eating blueberry muffins on car rides to swim meets,  my dad playing classic Rock music and me jamming out on my iPod shuffle. Now, I prefer to jam out on Spotify on my phone, no Rock music involved, but still all the blueberry muffins! Think of this vegan skillet cookie as the grown-up version of a Kwik Trip muffin. More nutritious, more effort, but also feels way better 2 hours later in your tummy thanks to it being vegan and gluten-free (if you’ve got intolerances like me!)

Now, I’ve posted many cookie recipes at this point on my blog, but no skillet cookies yet. Honestly, what a shame! Skillet cookies are actually one of my favorite things to bake because they are so warm, cozy, and easy to customize. Once you get a good base recipe, it is easy to switch up the flavorings and toppings to create a wonderful treat every time without fail!

The best part about this recipe is it can be dessert or breakfast! Or, it can be dessert for breakfast. Or breakfast for dessert! However you view it, your world is about to be rocked. Be sure to check out the recipe down below and tag me on Instagram if you try it!

mini skillet with blueberry skillet cookie inside and topped with white non dairy yogurt. white cloth and wooden spoon in background. Another skillet with blueberry cookie is peaking out in the background

Vegan Blueberry Skillet Cookie

Imagine if a blueberry muffin and a skillet cookie had a food baby. Now, imagine if you get to eat that for breakfast! This Vegan Blueberry Skillet Cookie is a new family favorite wholesome dessert or breakfast treat.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 4 people

Ingredients
  

  • 1/4 cup vegan butter
  • 1/4 cup nut butter
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla plant based protein powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 egg replacements can use regular eggs if not vegan, otherwise use flax eggs
  • 1/2 cup fresh blueberries NOT frozen

Instructions
 

  • Preheat oven to 350F. Grease 4, 5" skillets or one 10" skillet with oil.
  • Add your vegan butter, peanut butter, sugar, and protein powder to a bowl. Beat together until smooth.
  • Add in the rest of your ingredients (except the blueberries) to the bowl. Beat together until smooth and evenly combined. Softly stir in the blueberries.
  • Pour batter into skillet and bake at 350F for 25 minutes. Cook time may vary based on oven and skillet size. Let cool before enjoying!
Keyword breakfast, cookie, healthy dessert, skillet cookie, vegan, vegan breakfast, vegan cookie, vegan dessert

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn’t know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie. Chickpea blondies are one of those things that may be seen as a “diet culture” trend. However, in vegan baking I have found that chickpeas are a super easy substitute for eggs! Especially in things like blondies, where you want them to be dense and fudgy. 

left side of the photo shows an old photo of carrot cake blondies. right side shows the new "better" photo where the blondies are stacked high and the texture and chunks of raisins and carrot show.

Can we take a moment to appreciate this recipe and photography transformation? These photos are both by me, one taken in 2020 and one taken last week. I am so proud of my photography progress, but also in my baking progress! I have started to develop recipes more carefully and with more intent. These vegan carrot cake chickpea blondies are an example of a recipe that I have been playing around with for awhile to get just right. Sure, last year’s were yummy, but this year’s are significantly better. This year’s are something I would be proud to serve at an Easter brunch with friends instead of just a “healthy dessert” I make for myself.

Carrot Cake Chickpea Blondies and a life lesson

In the last year, I’ve learned a lot about myself, food, and food photography. I’ve always had the mindset that food can spread joy and love. This year I learned that I deserve that joy and love too! It’s easy as a food blogger to fall into the traps of diet culture, where everything must be high protein low fat and low white sugar. But what’s actually so wrong with white sugar every once in awhile? As someone who used to suffer from an eating disorder and too many food rules, it feels really great to bake delicious treats made with real sugar for myself and my family. Now THAT is how I show love! Though it’ll be another year of not spending Easter with my family due to the pandemic, these carrot cake chickpea blondies will help bring some joy once more. Be sure to tag me on Instagram if you try this recipe!

5 chickpea blondies stacked on another. All of them have icing. A glass jar and an easter basket filled with wicker carrots are in the background

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn't know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people

Ingredients
  

  • 1/2 cup chickpeas
  • 1/2 cup vegan butter melted
  • 1/2 cup maple syrup
  • 2 tbsp granulated sugar
  • 3 tbsp non-dairy milk oat or almond
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup shredded carrots
  • 1/4 cup raisins regular or golden
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegan cream cheese frosting of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add all ingredients except flour, carrots, and raisins into food processor. Blend until completely smooth.
  • Pour batter into a bowl and stir in the flour just until evenly combined. Add the carrots and raisins and stir just to evenly distribute.
  • Pour batter into greased 4x6 baking dish and add your cream cheese swirl in lines. Spiral with a toothpick to make pretty swirls. Bake at 350F for 25 minutes.
  • Let cool completely before topping with icing of choice and garnishes, then cut and serve. Enjoy!

Notes

If using a 6x6 pan, double the recipe and increase cooking time to 30 minutes. If using an 8x8 pan, just double the recipe and keep cooking time the same.
Keyword blondies, carrot cake, easter, easter dessert, vegan, vegan breakfast, vegan carrot cake, vegan dessert

Life Changing Vegan Oatmeal Raisin Cookies

The words life changing and oatmeal raisin cookie tend to not be used in the same sentence. Many people think oatmeal raisin cookies are just chocolate chip imposters, but I’m here to prove them wrong. These vegan oatmeal raisin cookies are absolutely the best cookies I’ve ever made. They will change your life!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

These gorgeous vegan oatmeal raisin cookies are based on a brilliant cookie recipe by Melissa Clark and New York Times Cooking.  I adapted the recipe to match my own sweetness preferences, and then subbed with my favorite vegan egg replacement. Can you guess what it is? Is it flax? Is it applesauce? Nope! My favorite egg replacement for cookies is a CORN STARCH EGG! You read that right! Corn starch is known for it’s binding and thickening properties, so it makes sense that it works as an egg replacement! These cookies have plenty of vegan butter and other factors keeping it moist that you won’t be missing any of the moisture that a regular egg would otherwise bring. That is why a cornstarch egg works perfectly.

Now, I could go on and on about corn starch eggs but that’s not why you’re here, is it? You’re here to hear about why these vegan oatmeal raisins are life-changing. Besides the fact that they are perfectly sweet and chewy, with a hint of spice and pockets of raisins? They’re life changing because they’re near impossible to mess up, and bake up gorgeously chewy no matter if you make them small or big! Yup, I actually tested the recipe using a regular 1-inch cookie scoop and then again using a more ice-cream scoop (2 inch) sized cookie scoop! The cookies baked up golden and chewy every time.

What’s the other reason these vegan oatmeal raisin cookies are life changing?

They aren’t a chocolate chip cookie imposter! These cookies are beautiful and wonderful in their own way. They aren’t trying to be a cookie they aren’t. They are absolutely the best cookies I’ve ever made and think they might be yours too! No hate to my other dessert recipes, but you need to try this one. See it below, and tag me on instagram if you make it!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Close up on the cookie in the middle.Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

Life Changing Vegan Oatmeal Raisin Cookies

When I say these oatmeal raisin cookies are going to change your life, I mean it. These are perfectly sweet and spicy, and no one will know they're vegan!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Ingredients
  

  • 12 tbsp vegan butter softened
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1/4 cup almond milk
  • 1/2 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups old fashioned oats
  • 1 cup raisins regular or golden

Instructions
 

Corn starch egg

  • Whisk together corn starch and nut milk until emulsified and let sit until instructed to add to other ingredients.

Oatmeal Raisin Cookies

  • Preheat oven to 350 Degrees Fahrenheit.
  • Beat together vegan butter, both sugars, and vanilla. Add in corn starch egg and beat until fully combined.
  • Sift in flour, baking soda, salt, and spices. Lightly stir in but not until fully combined.
  • Stir in oats and raisins, and stir dough until all ingredients are fully combined and flour is evenly distributed (no chunks of flour!)
  • Use a 2 inch scoop to scoop big cookies onto parchment lined baking sheet. Bake at 350 degrees F for 15 minutes. Let cool and enjoy!
Keyword oatmeal cookies, oatmeal raisin, oats, vegan, vegan cookie, vegan dessert, vegan oatmeal raisin