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

Caramelized Banana Vegan Breakfast Bowl

This Caramelized Banana Vegan Breakfast Bowl is a great way to use up leftover rice. It is a sweet, comforting, hearty breakfast that is easy to customize and easy to keep vegan and gluten-free! Warm creamy rice meets spicy cinnamon, sweet maple syrup, and deep caramelized bananas in a beautiful Coconut Bowl. You could add whatever spices and toppings you want to make this bowl the breakfast of your dreams.hand holds a coconut vegan breakfast bowl filled with warmed rice, non dairy yogurt, and caramelized banana. Brown wooden table and sliced banana are shown in the background

One of my coziest memories from childhood is waking up on an early Winter school morning. My dad would build us a fire in the fireplace, and my mom would heat up rice with butter, cinnamon and sugar for breakfast. If you’ve never had rice this way, you are SERIOUSLY missing out. It is the definition of comfort. In this bowl, I reheat it with a bit of oat milk as well and it is truly a beautiful combination.

Why you need this vegan breakfast bowl

I love my mom’s classic sweet rice, but I also love elevating it a bit for a more nourishing breakfast bowl. Combined with non-dairy yogurt and deep caramelized banana, it feels a little fancier and tastes a little more wholesome while maintaining the same comfort. The best part of this breakfast bowl is that the caramelized banana takes no time at all! By no time I mean less than 5 minutes. You just throw your ingredients into a hot pan for a few minutes and boom, delicious caramelized banana!

Now, I know we all love our oatmeal here, but there’s something about the rice that just adds some nice variety! It has a similar vibe to oatmeal, but honestly is a great way to change it up, and is just as (if not more) cost effective. Be sure to tag me on instagram at maggiebakesgrace if you make your own caramelized banana vegan breakfast bowl!

vegan breakfast bowl served in a coconut bowl filled with warmed rice, non dairy yogurt, and caramelized banana. Brown wooden table and sliced banana are shown in the background

Caramelized Banana Vegan Breakfast Bowl

This cozy vegan breakfast bowl is ideal any time of year. Warm notes of cinnamon and maple syrup combine with caramelized banana over warmed leftover rice for a beautiful meal!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 1 person

Ingredients
  

Rice Base

  • 1 cup leftover cooked rice
  • 1/2 cup oat milk
  • 1/8 tsp salt
  • 1/8 tsp cinnamon

Caramelized Banana

  • 1 banana, sliced
  • 1 tbsp vegan butter
  • 1/8 tsp cinnamon
  • 2 tbsp maple syrup

Build your bowl

  • 1 cup non-dairy yogurt
  • 1 Brazil nut garnish

Instructions
 

Rice base

  • Add all rice base ingredients to a microwave-safe bowl. Microwave for 2 minutes on High, where some of the oat milk boils off and rice is heated through.

Caramelized Banana

  • Add the vegan butter and maple syrup to a medium high heated pan. Let melt together then add in 1 sliced banana, so each slice has a flat side down.
  • Let the banana cook in the sauce for 2 minutes, flip over to the other side, and sprinkle on cinnamon. Let cook for 2 more minutes then remove from heat.

Build Your Bowl

  • Add the creamy warm rice base to a bowl. Add some non-dairy yogurt of choice.
  • Top with caramelized banana and garnish of choice. Enjoy!
Keyword banana, breakfast, breakfast bowl, caramelized banana, easy breakfast, healthy breakfast, healthy recipe, vegan, vegan breakfast, vegan recipe

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

Vegan Creamy Lemon Pasta

This vegan creamy lemon pasta is going to blow your mind. Vegan creamy pasta is such a comfort food, but some creamy sauces are so complicated. This pasta is made creamy with a really easy secret ingredient: hummus! Now your dairy-free dinner meal prep doesn’t need to be difficult at all.

white plate with pink trim holds creamy linguine pasta, with pops of green pea pods and yellow slices of lemon on the pasta and in the background

I mean, come on, how gorgeous is that?! This is one of those vegan dinners that can be a really quick throw together meal or fancied up. The bright pops of green from the pea pod garnish photographs beautifully with the yellow pasta. More importantly, it adds a nice fresh sweet burst of flavor when you get a pea with a forkful of creamy pasta! Top it off with dried herbs if you’re in a rush or fresh herbs if you have the time and resources, and you’ve got yourself quite the vegan spring dinner!

Making vegan creamy pasta dreams come true

This pasta is also perfect for Spring. It is light and refreshing, but cozy enough to satisfy on a colder spring evening. For some reason, lemons always remind me of spring. I just can’t stand the thought of eating a lemony dessert in the middle of December. But the moment it hits March? Give me all the lemon! The fresh flavors of lemon and spring herbs really shine in this vegan creamy pasta.

My mom always made a gorgeous primavera pasta growing up, but that is loaded with heavy cream and other lactose-filled ingredients that my tummy can’t handle. So I like to think of this Vegan Creamy Lemon Pasta as an ode to that meal. The best part is, if you use a high protein noodle like Taste Republic or Banza, you don’t even have to pair a meat with this meal! The pasta + hummus make a complete protein, and therefore a filling and wholesome meal. Be sure to catch the recipe down below and tag me on Instagram if you try it!

white plate with pink trim holds creamy linguine pasta, with pops of green pea pods and yellow slices of lemon on the pasta and in the background

Vegan Creamy Lemon Pasta

Vegan creamy pasta doesn't get easier than this creamy lemon sauce. One secret ingredient makes the sauce creamy and delicious in no time. Talk about a gorgeous spring pasta meal!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 8 ounces garlic hummus storebought
  • 1/4 cup unsweetened nut milk recommend almond
  • 2 tbsp lemon juice
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 zest of a lemon zested
  • 4 servings cooked pasta of choice
  • pea pods, parsley for garnish

Instructions
 

  • Cook your pasta according to directions and set aside. Save a few tablespoons of pasta water.
  • Add all your other ingredients to a food processor. Blend on high until smooth.
  • Add your sauce to your pasta with 2-3 tbsp pasta water. Stir to evenly coat.
  • Garnish with pea pods, parsley and another squeeze of lemon. Enjoy!
Keyword creamy pasta, easy dinner, healthy dinner, lemon linguine, pasta, quick dinner, quick meal prep, vegan creamy pasta, vegan dinner, vegan pasta

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

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