Sweet Treats

Soft Chocolate Chip Cookies

Chocolate Chip Cookies
(Vegan and Gluten-free)

Makes 15 Cookies
Prep Time: 10 minutes
Bake Time: 12-15 minutes

Pillowy and thick, chocolate chip cookies. Ultra soft on the inside with a perfect little crunch on the outside. It’s like biting into a cookie from the clouds. Trust me when I say, you need to make these!

Most decadent cookie recipes call for heaping scoops of butter and sugar. You will be happy to know that these cookies are substantially healthier. Made with simple ingredients, including almond flour and apple sauce which is what makes them so amazingly soft.

All you will need is one mixing bowl, a spatula, and a baking sheet. They take 30 minutes or less to whip up, so you can have a nice healthy treat in no time.

Mixing Bowl

Unfamiliar with Almond Flour?

Almond flour is essentially finely ground almonds. The texture is very different from an all-purpose flour or wheat flour. It usually has a yellowish color to it and a thicker, grainier texture. It is more expensive than regular flours because almonds themselves are expensive. That being said it’s so worth it for the health benefits and unique flavors.

You can buy it at bulk food stores or in the natural section of the grocery store. Any leftovers should be stored in the fridge as you would nuts to prevent them from spoiling.

Altogether, this recipe has only 7-ingredients. Almond flour (as mentioned above), apple sauce, cane sugar, baking soda, vanilla, some salt and vegan chocolate chips. Simply mix the dry ingredients in first then fold in the wet until fully combined. Roll into 1 inch balls and spread out evenly on a baking sheet. Bake at 375 degrees for 12-15 minutes.

Remove and let cool for 10-15 minutes.

Cookie Dough Balls

Tip: For a more polished look, I pop a few extra chocolate chips on top before putting them in the oven (this is completely optional and more for aesthetics- but also… who doesn’t love more chocolate chips?)

Storage: These cookies store well for a few days in a container with a lid. Make sure they are completely cooled before doing this.

Baked Cookies

Interested in some more vegan desserts? Below are some of my favorite!

Hazelnut Chocolate Vegan Cheese Cake

Blueberry Oat Bars

The Ultimate Brownie (Vegan+Gluten-Free)

I hope you enjoy these cookies as much as I loved creating the recipe! Please let me know what you think in the comments section below.


  • 2 3/4 cups Almond Flour
  • 1/2 cup Cane Sugar
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Apple Sauce (unsweetened)
  • 1/4 cup Vegan Chocolate Chips


  • Pre-heat oven to 375 degrees.
  • In a medium size mixing bowl, stir together flour, sugar, baking soda and salt.
  • Add vanilla and apple sauce. Mix with a spatula until well combined. Fold in chocolate chips.
  • Line a baking sheet with parchment paper. In your hands, make 1 inch round balls of dough and place 1/2 inch apart.
  • Place in the oven for 12-15 minutes until the cookies begin to slightly brown.
  • Remove from oven and let cool for 10 minutes.



Blueberry Oat Bars

Makes 9 Bars
Prep Time: 10 minutes
Bake Time: 20 minutes

These Blueberry Oat Bars are delicious and gluten-free. Whether you want to snack on them, have them for breakfast or an after dinner treat, you really can’t go wrong. 

The majority of the sugar contained in this recipe comes from natural sources (maple syrup and apple sauce) so this really is a nice healthier option. 

This recipe comes together easily with just one mixing bowl, a few simple ingredients and a baking pan. The layering portion of this recipe is my favorite part. Most blueberry oat bar recipes call for a complicated blueberry filling, but this recipe simply uses fresh or frozen blueberries making it more natural, and less complicated. 

The base and the oatmeal crumble on top are one in the same, just save a portion  to sprinkle on top. This gives the bars a crunch while the bottom layer stays soft. Perfection!

The bars are not overly sweet, the oats and the blueberries are the stars of the show, with the added sweetness solely to make these flavors shine!

If you manage to have any left over, simply store in a Tupperware container, preferably one that has a vented lid so the moisture can escape. If you want to take one on the go, you will we be happy to know that they stay together very well and won’t make a huge mess in the car!

Note: If you want to make the oat flour yourself, add oats to a magic bullet until a flour consistency is formed. 

Let me know what you think of this recipe and leave me a comment below! 


  • 3 cups Quick or Rolled Oats
  • 1 cup Oat Flour 
  • 1/4 cup Cane Sugar
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup Apple Sauce (sugar-free)
  • 1/4 cup Coconut Oil
  • 1/4 cup Maple Syrup 
  • 1 cup Fresh or Frozen Blueberries


  • Pre-heat oven to 375′
  • In a mixing bowl, stir together oats, oat flour, sugar, baking soda and salt.
  • In a separate bowl, stir together coconut oil (liquid not solid) and maple syrup, add to oat mixture, add applesauce and combine well. If the mixture is too dry add more apple sauce. 
  • Line an 8×8 baking pan with parchment paper, add approximately 3/4 of the oat mixture and tap it down tight using the bottom of a flat glass or instrument of your choosing. Evenly distribute a layer of blueberries, add the remaining oat mixture on top and press it down gently with a spoon (you do not want to completely cover the top, there should be gaps of exposed blueberry)
  • Place in the oven for 20 minutes.
  • Remove from the oven and let cool for 15 minutes before cutting into squares and serving. Best served while still warm! 



Vegan Blueberry Lemon Muffins

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Makes 10-12 Muffins
Prep Time: 10 minutes
Bake Time: 20-25 minutes

Take a look at these gorgeous blueberry muffins! They are bursting with blueberry goodness and a little kick of lemon. Not a fan of lemon in baking? Don’t worry, the lemon is added to enhance the flavor of the blueberries and is not the focal point of this recipe.

There are two things that make this recipe special. First, I use a mixture of heart healthy oats pulsed in a food processor with a small amount of all-purpose flour to give these muffins my favorite oatmeal flavor. Secondly, I use frozen blueberries instead of fresh because it turns the entire muffin a beautiful blue color!

These muffins are perfectly moist and fluffy and pair wonderfully with coffee or tea. They are a great breakfast option for an on-the-go breakfast or a mid-day snack. They are so delicious you may want to make two batches. Luckily, they are simple to make with basic grocery store ingredients.

Take a look!



  • 1 cup Soy or Almond Milk
  • 1 teaspoon Apple Cider Vinegar
  • 2 1/2 cups Rolled or Quick Oats
  • 1/4 cup All Purpose Flour (unbleached)
  • 1/2 cup Cane Sugar
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Vanilla Extract
  • Zest of 1/3 – 1/2 a Lemon
  • 1 cup Frozen or Fresh Blueberries


  • Pre-heat oven to 400′
  • In a small bowl, create a buttermilk by adding apple cider vinegar to soy milk and let sit for a few minutes.
  • In a food processor, pulse oats until a fine meal is formed, add to a medium size mixing bowl and combine with all purpose flour, sugar, baking soda, baking powder and salt. Mix until well incorporated.
  • Add vanilla and lemon zest to buttermilk mixture, pour into the bowl of dry ingredients and mix until a batter is formed. The batter should be thick but able to pour. Add in blueberries and give it another stir to combine.
  • Line a muffin tray with liners, use a spoon to divide batter into 10-12 muffin cups.
  • Place in the oven and bake for 20-25 minutes. The muffins are done when you can insert a toothpick in and it come out clean.
  • Place the muffin tray on a cooling rack for 20 minutes to cool.
  • If there are leftover muffins store in a container with a lid for up to 3 days.


Tip: These muffins taste even better when fully cooled. Give it a couple hours out of the oven to really enjoy!

Let me know how your muffins turned out in the comments section below! I love your feedback!


Hazelnut Chocolate Vegan Cheesecake

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No Bake and Gluten- Free

This vegan cheesecake is creamy perfection. Naturally sweetened with hints of hazelnut and coffee, made with soaked cashews and coconut cream. If you are looking for a delicious dessert that keeps health in mind than this is the way to go!

Soaking the cashews helps them get incredibly soft and creamy. Ideally you want to soak them for 8 hours or overnight. Pairing this with chocolate and coconut cream makes the cheesecake filling we all know and love. The hazelnut crust pairs perfectly with the chocolate and the hints of coffee in the filling. Top this cheese cake with a vegan vanilla ice cream and you have one incredible dessert!

What you will need:

  • Food Processor
  • High-speed blender
  • 8 inch Spring-form Pan



  • 2 cups Hazelnuts
  • 4 tablespoons Almond Butter


  • 2 cups Raw Cashews
  • 1 can Coconut Milk
  • 1/4 cup Cocoa Powder
  • 1/4 cup Cold Brewed Coffee
  • 1 tsp Vanilla
  • 4 tablespoons Maple Syrup


  • Soak cashews over night or 8 hours minimum
  • Place hazelnuts into food processor and pulse until a hazelnut meal is formed, add almond butter and pulse again until meal becomes slightly sticky. Press this mixture into the bottom of an 8 inch spring-form pan using the bottom of a flat glass. Set aside.
  • Strain water from soaked cashews and place into a high-speed blender. Add coconut cream (by placing a can of coconut milk in the fridge for a couple hours the cream will float to the top, scoop this out-do not include the water), coffee, vanilla, cocoa powder and maple syrup. Blend until very smooth.
  • Pour filling mixture on top of the crust and spread evenly.
  • Place cheesecake into the freezer until completely solid (either overnight or for a few hours) When ready to consume remove from the freezer for a couple hours until it has thawed. Once thawed the cheesecake should be a soft moussy texture.
  • Serve topped with hazelnuts and vegan ice cream!


Double Chocolate Almond Butter Cookies


Do you want to feel indulged without the guilt? These cookies will do the trick. One bite will make you melt and feel instantly satisfied.

Ooey, gooey and best of all – CHOCOLATY. These cookies are naturally gluten-free, contain no flour, and made using only 8 simple ingredients.

Check out how easy they are to make:


Recipe makes 12 Cookies


  • 1/3 cup Cocoa Powder
  • 1/2 cup Golden Cane Sugar
  • 1/2 cup Almond Butter
  • 1 Flax Egg (1 tbsp ground flax+ 3 tbsp water)
  • 2 tbsp Almond Milk
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/4 cup Vegan Chocolate Chips


  • Pre-heat oven to 350′
  • Make your flax egg and set aside for 10 mins.
  • In a medium size mixing bowl whisk together cocoa powder, cane sugar and baking soda.
  • Add to the mixture, almond butter, flax egg, vanilla and almond milk. Mix until a nice batter forms.
  • Fold in the vegan chocolate chips.
  • Line 2 baking sheets with parchment paper ( 6 cookies per baking sheet to avoid them sticking together) make 1 inch round balls with your batter and place on the baking sheet.
  • Bake for 7-8 mins.
  • Remove and let cool for 15 – 20 mins before consuming.



Best Ever Vegan Cinnamon Buns

Serves 12
Prep Time – 30 Minutes
Rise Time – 2 Hours
Bake Time – 25 Minutes

For the Buns:


  • 4 1/2 cups All Purpose Flour
  • 1 pack Instant Yeast
  • 4 1/2 tbsp Cane Sugar
  • 1/2  tsp Salt
  • 1 3/4 Non-Dairy Milk
  • 1/2 cup Non-Dairy Butter

For the Filling:


  • 1/3 cup of Non- Dairy Butter
  • 1 tbsp cinnamon
  • 3/4 cups Brown Sugar

For the Icing:


  • 2 cups Icing Sugar
  • 2 tbsp Non- Dairy Butter
  • 1 tsp Vanilla
  • 2 tbsp Non- Dairy Milk


  • In a medium size mixing bowl, combine all dry ingredients for the buns including the yeast, run these ingredients through a sifter to remove any clumps.
  • In a pot on the stove or in the microwave melt Non-Dairy Milk and Butter. Once melted let sit to cool until warm not hot. If the mixture is too hot when you add it to the dry ingredients it will kill the yeast and the dough wont rise.
  • Add this mixture to the dry ingredients and knead it until dough is formed, add more Non-Dairy Milk or Flour if needed until the dough is sticky but not too sticky that you cant form it into a ball.
  • Place the formed dough ball into a mixing bowl and cover with plastic wrap or cloth. Put into a warm place for 1 hour- the dough should rise to double the size. If you don’t know of a warm place to put the dough you can pre-heat the oven for a couple minutes and then it turn off.


  • Once the dough has risen give it a punch to deflate. On a clean dry surface spread out a small amount of flour and roll out the dough into a large rectangular shape with a rolling pin.
  • In a saucepan or microwave combine all ingredients for the filling until the butter has melted and the ingredients are thoroughly mixed together. Spread the mixture evenly over the dough.
  • Tightly roll the dough into a tube like shape, carefully cut the roll into 12 even individual rolls. A large serrated knife works best.
  • Coat a large baking dish with some oil to prevent the rolls from sticking and place the individual rolls spiral side up.


  • Cover again and let rise in a warm place for another hour.


  • Brush on some additional melted butter to the tops and sides of the rolls and place in the oven (uncovered) at 350′ for 25 minutes.
  • For the icing, add softened butter, vanilla and icing sugar to a medium size mixing bowl and beat together while slowly adding Non-Dairy Milk. Add more icing sugar and Non-Dairy Milk until the icing is at your desired thickness.
  • Remove cinnamon buns from the oven and let cool before drizzling on your icing.



Chocolate Vegan Nice Cream

Serves 4
Approximately 200 calories per serving
Prep Time- 15 mins
Freezing Time- 5 hours


  • 4 Frozen Bananas
  • 1/4 cup Strong Coffee
  •  1.5 tbsp Cocoa Powder
  • 1 tbsp Agave or Maple Syrup
  • 1/4 cup Vegan Chocolate Chips


  • Cut frozen bananas into cubes, peal skin off with a butter knife, put cubes into a food processor or strong blender with coffee and blend until smooth.
  • Add cocoa powder and agave and pulse just enough to combine ingredients.
  • Transfer mixture into a deep dish pan or bowl lined with parchment paper, fold in chocolate chips.
  • Freeze for minimum 5 hours before serving


Soft Peanut Butter Banana Cookies

Yields 24 Cookies
Approximately 120 calories per cookie
Prep Time: 15 mins
Cook Time: 15 mins


  • 1/2 cup quick oats
  • 1 1/2 cups of flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 very ripe banana
  • 3/4 cup cane sugar
  • 1/2 cup natural peanut butter
  • 1/4 cup of vegan butter
  • 1 tsp vanilla extract
  • 1 tbsp almond milk


  • Pre-heat oven to 350′
  • In a mixing bowl use a beater to mix together cane sugar, peanut butter and vegan butter until smoothed together.
  • Add banana and beat again until combined.
  • Add remaining ingredients and combine together with hands, if batter is too dry and wont stick together add small amounts of almond milk until you can form the dough into a 1.5 inch ball in your hand.
  • Place balls onto a baking sheet lined with parchment paper, use a fork to press down and flatten balls into cookie shape.
  • Place in the oven on the middle rack for 15 mins or until the bottoms of the cookies are nicely browned. (you may need two baking sheets to fit all 24 cookies)
  • Remove from oven and let cool on a drying rack for about 10 mins before consuming.