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 S’mores Baked Donut Holes

June is the official month of s’mores, I’m calling it right now! And what better way to celebrate the start of summer than with S’more Vegan Donut Holes! They are baked in a mini muffin tin, so no special tools or excess oil necessary!

 

chocolate baked donut holes topped with vegan marshmallow creme, chocolate ganache, and graham cracker crumbs

These Vegan S’mores Baked Donut Holes are absolutely the best thing I’ve ever made. Now, I know I maybe say this every time I post something… but it’s true, I swear! My fiance even said I have to make these at least once a week. Considering how easy they are for being a fancier dessert, I’m game.

A warm chocolate baked donut, topped with chocolate ganache, vegan marshmallow creme, and graham cracker crumbs.. how can it get any better? Oh, I know how. It’s packed with protein thanks to my favorite plant-based Designer Protein!!! (PS Code MAGGIE20 gets you 20% OFF!!!) Protein vegan donuts. Enough said!

The real question is, if you had to choose between normal donuts or donut holes, which would you choose?

I know I would choose donut holes. You get a better topping and glaze to dough ratio, and they are easier to make homemade. Once I invest in a donut pan, all bets are off. But for now, I love the affordability and ease of making donut holes! They are surprisingly fluffy for being vegan donuts and exceptionally moist.

Let me know what other donut flavors you would enjoy getting recipes for! Making homemade donuts is a really fun way to show someone you love them or a great way to make memories in the kitchen. So, I would love to continue making awesome donut recipes for you all.

As always, be sure to tag me on Instagram @maggiebakesgrace if you make a recipe or are inspired by the flavor combination so that you have a chance to be featured on my stories! The full recipe is down below.

Vegan Smores Baked Donut Holes

These vegan baked donut holes are going to change your life. Warm chocolate, vegan marshmallow creme, and graham cracker combine in this beautiful treat.
Prep Time 10 mins
Cook Time 20 mins
10 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people

Ingredients
  

Donut Batter

  • 3 tbsp vegan butter
  • 1/4 cup non-dairy greek yogurt
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1 scoop vanilla plant based protein Designer Protein
  • 1/2 tsp baking powder
  • 1 tbsp granulated sugar
  • 1 tbsp chocolate almond milk if needed

Vegan Marshmallow Topping

  • 1/4 scoop vanilla protein Designer Protein
  • 1/4 cup mini vegan marshmallows
  • 3/4 cup powdered sugar
  • 1-2 tbsp almond milk

Chocolate Ganache

  • 1/2 cup vegan chocolate chips melted

Graham Cracker Topping

  • 1/4 cup crushed graham crackers of choice

Instructions
 

Donut Batter

  • Beat together your vegan butter and yogurt. Stir in the flour, cocoa powder, protein powder, baking powder and sugar. If dough is too thick (it should be muffin batter consistency) stir in 1 tbsp chocolate non-dairy milk of choice.
  • Once a consistent batter is formed, scoop batter into greased mini muffin tin. This recipe should make about 12 mini muffin sized donut holes.
  • Bake at 350 degrees Fahrenheit for 20 minutes and then let cool in tin.

Chocolate Ganache and Marshmallow Topping

  • While donuts cool, melt your chocolate chips to make a sort of ganache. I did not need to add any extra coconut oil or vegan butter, but if your chocolate chips seize up, you can add an oil to get it melty.
  • To make the marshmallow topping, just add all the marshmallow topping ingredients to a microwave safe bowl. Microwave for 45 seconds then stir to fully combine until the marshmallows dissolve. Let chill to thicken.

Assembly

  • Once donuts have cooled enough to handle, dip tops in chocolate. Spoon over some marshmallow creme then top off with your crushed graham crackers! Enjoy!
Keyword baking, breakfast, chocolate, easy breakfast, easy dessert, high protein, protein, vegan, vegan baking, vegan breakfast

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

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

Guide to Healthy Vegan Chia Pudding

Welcome to your guide to making the best vegan chia seed pudding! Chia pudding has been my go-to snack for a long time, and lately I’ve been having loads of fun with different flavors! Move over basic snacks. Creations like Cookies ‘N Cream and PB & Berry make this healthy snack extra fun!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Cookies’N Cream Chia Seed Pudding

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Chia Seed Pudding

I mean, how gorgeous are those cups of goodness?! In my opinion, the ideal chia seed pudding is nice and thick yet creamy, almost like tapioca pudding! We don’t fear sugar here, so adding maple syrup or a sweetener of choice is very necessary for it to be an exceptionally enjoyable experience! Once you have a great base recipe, the opportunities are truly endless.

The Best Chia Pudding Base

No secrets needed, I’m sharing it all with you! The best base, in my opinion is 4 parts liquid to 1 part chia. So if you’re batch making this for the week you can do 4 cups liquid and 1 cup chia seeds. Then you can add as much or as little sweetener as your heart desires. I prefer using a liquid sweetener like maple syrup because it mixes in the pudding more evenly. An important step here is to add a touch of vanilla & salt to your base as well. They really elevate the flavor.

That’s it! That’s your base!

Once you create your base recipe, let it refrigerate for 4+ hours or overnight. The longer it sits, the thicker it will become. THEN this is where the fun comes in! Toppings galore! When you have a base recipe, you can add whatever toppings you like.

My viral PB&Berry Chia pudding just adds non-dairy yogurt, melty peanut butter, and warmed berries. I also added powdered peanut butter to the base recipe because yes you can customize! If you are allergic to peanuts, I would highly recommend this recipe but with powdered almond butter and melted almond butter. What a treat!

vegan chia pudding in a mason jar with a caption on the bottom for a Pinterest Pin

My other new favorite flavor take is Cookies ‘N Cream. It’s still vegan and can be gluten-free (with my homemade oreos!) and feels way more indulgent, almost like dessert for breakfast! It could even be served as a healthy dessert. Layered with non-dairy yogurt, chocolate date spread, and more Oreos, this is a recipe for the ages!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Check out the FULL RECIPE for PB&Berry Chia Pudding down below.

Check out the Cookies N’ Cream Chia Pudding on my YouTube!

And as always, if you try out one of these flavor combos, tag me on Instagram at maggiebakesgrace! Much love!

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Vegan Chia Pudding

Everything is cuter in a mason jar, including this vegan chia pudding! A beautiful chia pudding base topped with non-dairy yogurt, melted peanut butter, and warmed berries creates a magical breakfast.
Prep Time 5 mins
4 hrs
Total Time 4 hrs 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 people

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 1/8 tsp salt and vanilla

Instructions
 

  • Add all ingredients to a clean mason jar. Add lid.
  • Shake it all up until combined. Let sit in refrigerator for 4+ hours or overnight.
  • Top with non-dairy yogurt, more peanut butter and warmed berries and enjoy!
Keyword breakfast, breakfast bowl, chia, chia pudding, easy breakfast, gluten-free, healthy breakfast, healthy dessert, healthy recipe, healthy snack, vegan breakfast

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 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

Vegan Orange Cinnamon Rolls

Cinnamon rolls, meet Spring! Vegan cinnamon rolls don’t get much easier than this. These Vegan Orange Cinnamon Rolls are yeast-free and require no rising or down time. They are one of the tastiest vegan brunch ideas out there and the little extra citrus from the orange makes them transform from a cozy winter treat to a comforting spring delight.

vegan cinnamon rolls in a mini skillet. topped with an orange icing. there are cinnamon sticks and oranges sliced in half in the background. There is also a white ramekin filled with extra icing in the background The slight citrus flavor is truly beautiful with the sweetness of the brown sugar in these vegan orange cinnamon rolls. Can’t you just see the sparkling sugary buttery mixture spilling out and meeting the sweet citrusy icing? It’s a truly beautiful sight. And an even more beautiful smell! In my opinion, cinnamon rolls are one of the only foods that taste as good as they smell.

Why should you try these vegan cinnamon rolls?

Well, that seems like a silly question but the answer is simple: they will bring you comfort and joy in a short amount of time! I always try to make recipes that feel a little fancy but are actually relatively easy and don’t take much time. After all, free time is hard to come by nowadays! I strive to show you that eating vegan doesn’t need to be difficult. It doesn’t need to be hard to find the ingredients or expensive either! Eating vegan food can be fun, delicious, and nutritious. And what better way to show yourself or your family some love than with a fresh batch of vegan cinnamon rolls?!

Every Christmas morning, my family enjoys fresh baked cinnamon rolls. This citrusy twist is a way to bring the comfort of cinnamon rolls to your table year round. I love that there’s no yeast too, because I never have that on hand (inspiration from Creme de la Crumb). Be sure to tag me if you try it for a chance to be featured on my Instagram at maggiebakesgrace!

vegan cinnamon rolls in a mini skillet. topped with an orange icing. there are cinnamon sticks and oranges sliced in half in the background. There is also a brown spoon filled with extra icing in the background

Vegan Orange Cinnamon Rolls

Upgrade your Easter brunch or spring meal with these vegan orange cinnamon rolls. The orange brings a beautiful citrus contrast to the sweet warmth of cinnamon and brown sugar.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls

Ingredients
  

Dough

  • 2 1/2 cups all purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup almond milk
  • 1/4 cup orange juice no pulp
  • 2 tbsp vegan butter

Filling

  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 4 tbsp vegan butter softened
  • 1 orange zested

Icing

  • 2 tbsp vegan butter
  • 2 tbsp orange juice no pulp
  • 1 - 1 1/2 cups powdered sugar

Instructions
 

  • Preheat oven to 425°F and then make your dough.
  • In a large bowl, add your almond milk, orange juice, and vegan butter. Microwave on high for 1 minute, or until mixture is melted together.
  • Add the rest of the dough dry ingredients and then stir together with a spoon just until a dough starts to form. Use your hands to form the dough into a cohesive ball, and then knead dough for 1-2 minutes.
  • Roll dough out in 5x12 rectangle (does not need to be exact).
  • Now create your filling. Add all filling ingredients to a small bowl and beat together until a spread texture forms. Spread the filling evenly on top of the flattened dough.
  • Roll up dough into a giant spiral, using a typewriter motion with your fingers to ensure even rolling. Use dental floss or a sharp knife to cut 12 cinnamon rolls.
  • Place rolls in a circle pattern in greased skillet. Bake rolls at 425 degrees F for 10 minutes then 350 degrees F for 15 more minutes (can do longer if you like a more done roll - I like mine soft).
  • As the rolls are cooking, make your icing by adding all icing ingredients to a large bowl and beating together until a smooth icing forms. Refrigerate icing until the rolls are ready to be served.
  • Top the fresh baked cinnamon rolls with the orange icing, serve, and enjoy!
Keyword breakfast, cinnamon roll, healthy breakfast, healthy dessert, vegan, vegan breakfast, vegan dessert

Gluten Free and Vegan Oreos

What’s better than that classic store-bought Oreo cookie dunked in a cold glass of dairy-free milk? These homemade, gluten-free, vegan Oreos copycat! Crunchy chocolate cookies meet sweet, creamy white filling in the best flavor combo there is.

homemade oreos 4 sandwich cookies and one circle cookie topped with fluffy white frosting

Yep, I said it, that crunchy chocolate with sweet cream is the best flavor combo. I know I said peanut butter and chocolate is the best, like in my Vegan Tagalongs but I’m am starting to become partial to the cookies ‘n cream vibe! These homemade gluten-free and vegan Oreos are a crucial part of my Cookies ‘N Cream Vegan Ice Cream. They are also fan-flipping-tastic on their own!

The real question is:

Are you a “take a bite out of the cookie” type or a “lick the cream from the center first” type?? With these vegan Oreos, either method is deliciously tasty. They are also slightly more wholesome than the store-bought kind thanks to using easy and real ingredients! Oreo did just release gluten-free cookies, but there is something about a homemade version that just feels so much more special!

My favorite part about these vegan Oreos is that they aren’t complicated! They are an easy vegan dessert recipe that you can make ahead of time, and they store really well in the fridge. This recipe uses accessible ingredients that most grocery stores carry, which to me is really important. Eating dairy-free does not need to be expensive or unattainable! Many vegan recipes are too complicated or use specialty ingredients that you have to go to special stores for. I simply am not about that.

I hope you make these homemade vegan Oreos and they bring you as much joy as they bring my family!

3 homemade Oreos stacked on top of each other. Chocolate cookie sandwiches stuffed with light white creamy filling. Mason jar in background

Gluten-Free and Vegan Oreos

This easy vegan dessert seems fancier than it is! Made with accessible ingredients and lots of love, these vegan Oreos are even better and more wholesome than the store-bought kind.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 6 Giant Sandwiches

Ingredients
  

  • 1/2 cup oat flour store-bought or homemade
  • 1/4 cup cocoa powder high quality
  • 1/4 cup granulated sugar
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/4 cup melted vegan butter
  • 2 tbsp non-dairy milk of choice

Filling

  • 1/2 cup powdered sugar
  • 2 tbsp softened vegan butter
  • 2 tbsp non-dairy yogurt
  • 1 tsp vanilla

Instructions
 

  • Combine all dry dough ingredients in a medium bowl. Once combined, pour in the vanilla, melted vegan butter, and non-dairy milk.
  • Stir ingredients together until dough forms. Form into ball. Refrigerate, covered, for at least 30 minutes.
  • While that chills, preheat oven to 300 degrees Fahrenheit.
  • Once dough has chilled, roll out into 1/4 inch thick slab. Use circle cookie cutter (I used a mason jar lid) to cut out even sized circles.
  • Place cookies on parchment lined baking sheet and bake for approzimately 10 minutes, give or take a minute depending on the size of circle you cut.
  • Let cookies cool completely after baking.
  • While cookies cool, make your filling!
  • Combine all the filling ingredients in a medium bowl. Beat until smooth.
  • Time for assembly! Take one cookie, add 1-2 tbsp of filling and then top with another cookie.
  • Enjoy! Store in fridge.
Keyword cookies n cream, healthy cookies, healthy dessert, homemade oreos, oreo, vegan, vegan cookie, vegan dessert, vegan oreo