Gluten-Free Chai Oatmeal Breakfast Bars

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September is here! And that means one thing: it’s time for all the cozy flavors. There is nothing more comforting than a warm chai latte on a blustery Fall morning. Okay, there’s one thing. These Gluten-Free Chai Oatmeal Breakfast Bars!

chai oatmeal breakfast bars healthy vegan gluten free breakfast recipe bars stacked on each other with cashew butter and vegan whipped cream

Just look at that beautiful oat texture! These bars are essentially baked oatmeal but with tons of extra flavor, more chewy, and packed with even more goodness. The best part is, they can be vegan if you omit the collagen and they are packed with plant-based protein. And, they make the perfect Fall meal prep!

What is your favorite way to eat oatmeal?

If baked oatmeal isn’t your thing, then I dare you to try these gluten-free oat bars! They are more of a cross between a blondie and oatmeal than just straight up baked oatmeal, which is a more appealing texture for some people. These bars are moist and the warm notes of cinnamon and cloves with the spicy ginger work splendid together.

Chai Oatmeal Bars are a healthy Fall breakfast.

These oatmeal bars are healthy for the body and the soul! The most important thing to me is that the foods I share with you are easy to make, contain accessible ingredients, and are fun! Because of this, I want to share lots of cozy easy recipes with you this fall. Starting with these bars. The flavor of chai comes through in these bars in the most beautiful way. It reminds me of a gorgeous latte or cozy morning by the fire. Topped with vegan whipped cream, these are absolutely good for the soul. And, these may be considered healthy for your body. These oatmeal bars contain lots of complex carbs, healthy fats, and plant-based protein. Now, I’m no dietician, but I do know a yummy and filling breakfast when I see one.

As a reminder, if you are inspired by this recipe and make it or make something inspired by it, be sure to tag me on Instagram at maggiebakesgrace for a chance to be featured on my story! For the inspiration behind this recipe, check out Minimalist Baker. Catch my recipe below!

chai oatmeal breakfast bars healthy vegan gluten free breakfast recipe bars stacked on each other with cashew butter and vegan whipped cream

Gluten-Free Chai Oatmeal Breakfast Bars

These gluten-free chai oatmeal breakfast bars are easy to make, taste fantastic, and are healthy for your body and your soul! They can also be made vegan.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 34 mins
Course Breakfast
Cuisine American
Servings 12 bars

Ingredients
  

Wet Ingredients

  • 1/2 cup cashew butter or other neutral nut butter
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla extract
  • 2/3 cup almond milk

Dry Ingredients

  • 1/2 cup gluten-free flour
  • 1 tbsp corn starch
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 cups old-fashioned oats

Optional

  • 1 scoop Doctor's Best Collagen
  • 1 scoop Designer Protein vanilla plant based protein

Instructions
 

  • Preheat oven to 350 Degrees F.
  • Grease a 7x10 baking pan (or 9x13 but bars will be thinner).
  • In a large bowl, beat butter, sugar and vanilla. Once smooth, stir in milk.
  • Gently stir in all the dry ingredients until just combined. Add your collagen and protein here if desired.
  • Add batter to greased dish and bake for 22-25 minutes
  • Let cool, then cut and serve with vegan whipped cream or toppings of choice.
Keyword baked oats, baking, breakfast, easy breakfast, easy recipe, gluten-free, healthy breakfast, meal prep, vegan baking, vegan breakfast

Vegan S’mores Banana Bread Bars

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Vegan S’mores Banana Bread Bars. Need I say more? Banana bread never gets old, but I love creating fun new flavor combinations for it. This one is an ode to the end of summer and the start of Fall! It’s an odd transition time, but nothing that banana bread can’t get us through.

vegan banana bread topped with chocolate and vegan marshmallows for a healthy fun breakfast

Let’s be honest. Banana bread deserves to be doused in chocolate and vegan marshmallows. It’s fun, it’s easy, it’s perfect for sharing with loved ones. Or, it’s even more perfect for eating all yourself!

Do you find yourself in this awkward time period in early September where you’re not ready to say bye to summer but you are ready to welcome Fall? These Vegan S’mores Banana Bread Bars are the best way to get the best of both worlds. With the wonderful summer flavor of s’mores and the cozy fall vibes with banana bread, you can enjoy everything in one.

Vegan Banana Bread Bars are better than regular banana bread.

Banana bread is great, you know? But I like it even more in bar form. It is easier to transport, to snack on, and to have a larger chocolate to banana bread ratio. And let’s be honest, it’s all about the chocolate here! Okay, and the marshmallows. It’s definitely about the marshmallows.

Remember, you can shop lots of my favorite kitchen tools and ingredients on my amazon store, linked here. You can shop more of my favorites using my discount codes which are on their own page in my blog!

As always, tag me on Instagram at maggiebakesgrace if you make this recipe or are inspired by it for a chance to be featured on my story! Now, catch the recipe below!

vegan banana bread topped with chocolate and vegan marshmallows for a healthy fun breakfast

Vegan S'mores Banana Bread Bars

Vegan s'mores banana bread bars are an ode to the end of summer and the beginning of Fall. Make this your new favorite breakfast idea!
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Prep Time 10 mins
Cook Time 38 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 bars

Ingredients
  

Wet Ingredients

  • 3 ripe bananas
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 3 tbsp almond milk
  • 1/4 cup peanut butter
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk

Toppings

  • 2 bars chocolate
  • 1/2 cup mini vegan marshmallows

Instructions
 

  • Preheat oven to 350 Degrees F.
  • Grease 8x8 pan.
  • In large bowl, beat together wet ingredients until smooth.
  • Sift in dry ingredients along with that 1/2 cup almond milk and stir until a batter forms.
  • Pour batter into pan. Top with chocolate bars of choice to cover the surface and bake for 35-40 minutes.
  • Top that with vegan marshmallows and broil or torch them. Let cool COMPLETELY before cutting and serving.
Keyword baking, banana, breakfast, chocolate, easy recipe, healthy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

Vegan Chickpea Salad

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Hear me out. VEGAN. CHICKPEA. SALAD. It seriously tastes like chicken, yet there’s no meat at all! This vegan chickpea salad is so refreshing and perfect for summer. It’s a great option to serve to your vegan or vegetarian friends at the next neighborhood BBQ, or make for yourself for a work lunch!

vegan "chicken" salad on a bun with red onion and cucumber and the salad layered between the two pieces of bread.

Chicken salad sandwiches were my favorite as a child. There’s something about the combination of creamy sauce, savory spices, sweet grapes and crunchy celery that are just fantastic on a beautiful roll. This chickpea salad sandwich gives me the exact same vibes as my childhood but without the meat! I’m talking lunchbox with an ice pack and a note from mom vibes.

You might be asking, why should I try vegan chickpea salad?

Well, if you are vegetarian or vegan, this is a new brainer. It’s a delicious cooling lunch or dinner, and if you ever did enjoy chicken salad, you will feel the comfort in this new meal! If you aren’t vegan but are dabbling in adding plant-based protein to your lifestyle, chickpea salad is a great way to keep familiarity while trying something new.

I love that this recipe is easy, affordable, and SO TASTY! I cannot rave on enough. You can customize the seasonings to your liking, add more or less, or different ones. If you like grapes in your chicken salad, you will LOVE grapes in your vegan chickpea salad! And if you don’t, then don’t add them. My favorite part of savory dinner recipes like these are that it isn’t as much of a “science” as baking is, so you can customize the recipe a lot more.

If salads and sandwiches aren’t your vibe, I have a great vegan pasta recipe. Be sure to check it out with my dinner recipes on the blog. And as always, if you are inspired by this recipe or make it, be sure to tag me on Instagram @maggiebakesgrace for a chance to be featured on my stories!

vegan "chicken" salad on a bun with red onion and cucumber and the salad layered between the two pieces of bread.

Vegan Chickpea Salad

Vegan chickpea salad is going to be your new go-to meatless lunch. It is very easy, and tastes very similar to its meaty counterpart!
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Prep Time 5 mins
Total Time 5 mins
Course Main Course, Salad
Cuisine American
Servings 2 people

Ingredients
  

  • 15 oz canned chickpeas rinsed and drained
  • 2 tbsp vegan mayo of choice
  • 2 tbsp non-dairy plain yogurt
  • 1 tbsp brown mustard
  • 1 stalk celery chopped thin
  • 1/4 cup sliced grapes
  • 1/2 tsp poultry seasoning
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1/4 tsp curry powder
  • salt to taste
  • black pepper to taste

Instructions
 

  • In a bowl, slightly mash the chickpeas with a fork.
  • Add the remaining ingredients to the chickpeas and mix well until they are evenly coated with the "dressing".
  • Taste the chickpea salad and adjust any of the seasonings to your liking.
  • Refrigerate until ready to serve. I suggest serving on a roll or with crackers! Enjoy!
Keyword easy dinner, easy lunch, easy recipe, meal prep, quick dinner, quick meal prep, vegan, vegan dinner, vegan lunch

Vegan Chocolate Chip Chickpea Blondies

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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!
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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

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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!
Print Recipe Pin Recipe
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 S’mores Baked Donut Holes

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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.
Print Recipe Pin Recipe
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 Monkey Bread Bites

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Vegan Monkey Bread Bites

fingers holding vegan monkey bread muffin bites

Have you ever had or heard of monkey bread? If so, you are going to LOVE these! This vegan treat is childhood wrapped in one sweet little bite.

My aunt always made my cousins and me monkey bread whenever we slept over. It was the best sweet treat to wake up to! Now that it’s just me and my fiance, it’s hard to make an entire bundt pan. This mini vegan version is the perfect solution! You can pop one (or two or five) at a time for a quick sweet treat or pair it with greek yogurt and fruit for a balanced sweet breakfast.

All you need is a muffin tin and muffin liners, and then 4 ingredients to make this beautiful treat! It’s one of those vegan breakfast treats that are easy enough to make for a week day ahead of time, but special enough to be a part of weekend brunch.

What is your favorite part of monkey bread?

Monkey bread is incredible for so many reasons, it can be hard to choose a favorite! First of all, it is so easy. It requires minimal ingredients and is a fairly affordable option for a special brunch recipe. Another reason it is so good is because it makes the house smell like a holiday morning! The vegan butter, cinnamon and sugar form the most beautiful, cozy smell. My final favorite part of monkey bread is eating it like a monkey! There is something so fun about being able to “pick” at your food, and every time you pick off a piece the warm smell grows stronger and stronger.

I would love to know what your favorite part is! Catch the details for this recipe below and be sure to catch all my other fun vegan breakfast recipes on my blog. 

vegan monkey bread bites

Vegan Monkey Bread Bites

These vegan monkey bread bites are sweet bites of happiness! They only require 4 ingredients and are a great easy sweet breakfast idea.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people

Ingredients
  

  • 1 can biscuits Annie's is vegan
  • 4 tbsp melted vegan butter
  • 1 tbsp ground cinnamon
  • 1/2 cup granulated sugar of choice
  • optional maple syrup or honey if not vegan

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a muffin tin with liners and grease them.
  • Open the can of biscuits and cut each biscuit into 8 pieces. Roll each piece into a ball. Mix the cinnamon and sugar in a bowl.
  • Dunk each ball into the melted vegan butter. Then coat in the cinnamon sugar and pile 4-6 pieces into each muffin liner. Repeat process until you have around 12 "muffins".
  • Bake for 15-20 minutes and let cool for at least 5 minutes before removing from muffin liner. Drizzle on syrup or honey if not vegan and enjoy!
Keyword baking, breakfast, easy breakfast, easy dessert, easy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

 

Vegan Crumbl Sugar Cookies Copycat

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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

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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

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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!
Print Recipe Pin Recipe
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 Blueberry Banana Coffee Cake Bars

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Vegan coffee cake is a breakfast and brunch staple. Especially on Mother’s Day! Growing up, Starbucks had some of my favorite coffee cake. I can’t get enough of the crumble topping! Obviously, that recipe is not vegan so I had to do my own healthy vegan take on it.
vegan blueberry coffee cake bars stacked 2 on each other with the rest in a glass pan in the background.

Vegan Coffee Cake is the key to happiness

I’m not wrong, am I? There’s something about eating cake for breakfast that feels so indulgent, but this vegan blueberry coffee cake is a little more wholesome, packed with nutrients from the blueberries, and still tastes just as fabulous. I love the pop of color the blueberries give this vegan breakfast recipe, making it perfect for a special Mother’s Day brunch but easy enough to make as a weekday breakfast meal prep.

I call these coffee cake bars because I prefer my coffee cake in “snackin” form, meaning it is dense enough to eat with your hands. Who has time to use utensils anyways?! Just kidding, we do use utensils around here, but it feels so fun to eat breakfast with your hands! I love the moisture that the bananas bring to this coffee cake without making it too banana-y. Toss in some fresh blueberries, and you’ve got yourself a beautiful yet easy breakfast or brunch recipe.

To me, vegan baking is all about making recipes that many people can enjoy even if they have food allergies or intolerances. What’s a Mother’s Day brunch or summer get-together without having some food that many people can enjoy?! Plus, I bet your family and friends won’t even know this coffee cake is vegan. Be sure to check out my other vegan breakfast recipes on the blog, and as always, be sure to tag me on instagram at maggiebakesgrace if you enjoy this recipe or recreate it!

vegan blueberry coffee cake bars stacked 2 on each other with the rest in a glass pan in the background.

Vegan Blueberry Banana Coffee Cake Bars

These moist vegan coffee cake bars are studded with blueberries and topped with a gorgeous crumble topping. No one will know they are vegan, and they are dense and moist enough to eat with your hands!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 people

Ingredients
  

Coffee Cake Batter

  • 2 bananas medium and ripe
  • 1 1/4 cup almond milk
  • 1/3 cup oil neutral
  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 scoops vanilla protein powder plant-based
  • 1/8 tsp salt
  • 1/2 cup fresh blueberries

Crumble Topping

  • 6 tbsp melted vegan butter
  • 3/4 cup coconut sugar
  • 3/4 cup all-purpose flour
  • 1 tbsp ground cinnamon

Instructions
 

  • Preheat oven to 350 Degrees Fahrenheit.
  • In a large bowl, mash your bananas. Pour in almond milk, oil and vanilla and stir until fully combined. Sift in the flour, sugar, baking powder, protein powder, and salt.
  • Once dry ingredients are almost fully combined in batter, stir in the blueberries. Stir just to combine.
  • Pour batter into greased 13x9inch pan.
  • Create crumble topping by mixing together the melted vegan butter, coconut sugar, flour, and cinnamon. Add this on top of the batter in the pan.
  • Bake for 45 minutes or until a toothpick comes out clean. Let cool completely before cutting and enjoying!
Keyword baking, banana, breakfast, easy breakfast, easy dessert, healthy breakfast, healthy dessert, healthy recipe, protein, vegan, vegan baking, vegan breakfast