Gluten-Free Cinnamon Currant Scones

Gluten-Free Cinnamon Currant Scones (Vegan & Oil-Free)

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Rich, flakey, melt-in-your-mouth cinnamon currant scones are biscuit meets cake only better. This gluten & oil-free recipe has just the right texture from fluffy date sugar and buttery coconut cream. Gently spiced with cinnamon, these vegan scones are a must-try for your weekend baking plans!

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Gluten-Free Cinnamon Currant Scones

Oh holy scone, how I love you. My adoration for this easy-to-make pastry runs deep. That slightly crusty exterior and fluffy, flakey interior, dotted with sweet, plump currants, is guaranteed to make you smile. In fact, I love these vegan cinnamon currant scones so much, we make them every year for Christmas breakfast!

Seriously though, don’t wait for the next holiday to enjoy these. You can whip these beauties up in just over half an hour. They’re lightly sweet making them ideal for breakfast or an afternoon pick-me-up enjoyed with a cup of tea and a good book. Each bite is fluffy, flakey, and satisfying.  

Keep scrolling for tips and tricks to making the perfect gluten-free vegan scones!

Gluten-Free Cinnamon Currant Scones

Why this recipe works

Gluten-Free Flour I use a one-to-one gluten-free baking flour in this recipe. It does a good job of replacing wheat-based flour. I find that gluten-free flour has a slight metallic taste so I’ve balanced that with warm cinnamon and vanilla. Use a kitchen scale to measure your ingredients, if you have one. This helps get the right dry to wet ingredient ratio for best texture.

Date Sugar This is a key ingredient to making light and fluffy scones. Date sugar is just finely chopped dry dates and is one of the healthiest sweeteners out there. Its powdery and slightly dry texture helps create the perfect wet to dry ingredient ratio which prevents gumminess. I’ve found that granulated sugar melts while cooking, resulting in gummy scones.

Coconut Cream The secret to creating oil-free scones, is coconut cream. When chilled and solid, it behaves similar to vegan butter in this recipe, resulting in soft, light, flakey scones. To get coconut cream, place a can (13.5 oz. / 398 ml.) of full-fat coconut milk in the fridge for 24 hours. The coconut cream will become solid and separate from the liquid in the can. Open the can and scoop out the solid cream, saving the liquid for another use. You can also purchase a can of pure coconut cream (13.66 oz. / 403 ml.) and set it in the fridge overnight to solidify.

Gluten-Free Cinnamon Currant Scones

These plant-based scones are lightly sweet. If you like a sweeter scone there are 3 ways to sweeten them up without changing the dry to wet ratio of the ingredients.

1. Use sweetened almond milk.

2. Sprinkle the dough with date sugar instead of flour if it feels sticky.

3. Sprinkle cinnamon sugar over the unbaked scones instead of plain cinnamon.

Ready to bake up some vegan joy?... Steep some tea, grab a friend, and let’s get our hands dirty!

A big thank you to Let’s Date for sponsoring this post and for making the delicious and healthy date sugar that I use in this recipe!

Gluten-Free Cinnamon Currant Scones made with Date Sugar by Let’s Date

If you like this gluten-free cinnamon currant scones recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

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Ingredients for Gluten-Free Cinnamon Currant Scones

Ingredients for Gluten-Free Cinnamon Currant Scones

o   1½ tablespoons (10 grams) of ground flaxseed whisked with 2 tablespoons of water

o   2½ cups (313 grams) of gluten-free baking flour

o   ½ cup (72 grams) of date sugar (see note)

o   4 teaspoons of baking powder

o   1 teaspoon of fine sea salt

o   2 teaspoons of cinnamon (plus more for sprinkling)

o   ¾ cup (6 oz. / 150 grams) of coconut cream, chilled and solid (see note)

o   1 cup (145 grams) of currants

o   ¾ cup (6 oz.) of almond milk (plus extra for brushing the tops)

o   2 teaspoons of vanilla

Makes 8 scones. Click on the ingredients in bold to learn more and to see what I use in this recipe.

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Method for making Gluten-Free Cinnamon Currant Scones

Steps 1-4:

1. Pre-heat oven to 425 F  (220 C / gas mark 7) and line a sheet pan or a cookie tray with parchment paper.

2. Create a flax egg by whisking the ground flaxseed (also called flax meal) with 2 tablespoons of water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.

3. Add the flour to a large mixing bowl. I recommend using a kitchen scale to get the exact amount. This helps the dough from becoming too wet or too dry. If you don’t have a kitchen scale, use the scoop and level method. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife.

4.  Add the rest of the dry ingredients: sugar, baking powder, salt, and cinnamon to the flour and whisk until well blended.

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Step 5:

5. Cut the chilled coconut cream into the dry ingredients, using a pastry cutter or two knives, scissor style. This is similar to making pie crust, where you want a coarse, crumbly texture, leaving some chunks the size of peas. Stir in the currants.

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Step 6:

6. In a small bowl, whisk the wet ingredients together: flax egg, almond milk, and vanilla.  Sprinkle over the dry ingredients, a little bit at a time, gradually working the liquid into the flour mixture with a fork until moistened. Once combined, use your hands to gently gather the dough into a ball.

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Step 7:

7. Place the dough on a lightly floured surface and, using your hands, pat into a round disk that is 8” across and ¾“ thick. If the dough seems a bit sticky, sprinkle with a little bit of flour. Cut the disk into 8 equal-sized triangular pieces, just like cutting a pie.

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Step 8:

8. Use a spatula to carefully transfer the scones to the parchment-lined baking sheet. Brush the tops with almond milk and sprinkle with cinnamon or cinnamon sugar.

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Step 9:

9. Bake for 20 minutes. Let rest for 5 minutes and serve warm or let cool completely and store in an airtight container.

Enjoy as a mouthwatering breakfast or an afternoon snack with your favorite cuppa!

Gluten-Free Cinnamon Currant Scones made with Date Sugar by Let’s Date

Notes:

Date Sugar: I highly recommend using date sugar (which is finely chopped dry dates) in this recipe. Its powdery and slightly dry texture helps create light and flakey scones while preventing gumminess. Regular sugar melts while cooking and will result in gummy scones. My favorite date sugar is by Let’s Date.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (13.66 oz. / 403 ml.) (thicker than coconut milk) which has been chilled and is solid. Coconut cream is replacing butter in this recipe, so it needs to be in a solid form for nice flakey scones.

Gluten-Free Cinnamon Currant Scones

Other gluten-free baking recipes to fall in love with!

Vegan Strawberry Shortcake

Berry Rhubarb Crisp

Chocolate Chunk Cookies

 Printable Recipe Card:

Yield: 8 Scones

Author: Carol Clayton

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Gluten-Free Cinnamon Currant Scones (Vegan & Oil-Free)

Rich, flakey, melt-in-your-mouth cinnamon currant scones are biscuit meets cake only better. This gluten & oil-free recipe has just the right texture from fluffy date sugar and buttery coconut cream. Gently spiced with cinnamon, these vegan scones are a must-try for your weekend baking plans!

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 1½ tablespoons (10 grams) of ground flaxseed whisked with 2 tablespoons of water
• 2½ cups (313 grams) of gluten-free baking flour
• ½ cup (72 grams) of date sugar (see note)
• 4 teaspoons of baking powder
• 1 teaspoon of fine sea salt
• 2 teaspoons of cinnamon (plus more for sprinkling)
• ¾ cup (6 oz. / 150 grams) of coconut cream, chilled and solid (see note)
• 1 cup (145 grams) of currants
• ¾ cup (6 oz.) of almond milk (plus extra for brushing the tops)
• 2 teaspoons of vanilla

Instructions

1. Pre-heat oven to 425 F (220 C / gas mark 7) and line a sheet pan or a cookie tray with parchment paper.
2. Create a flax egg by whisking the ground flaxseed (also called flax meal) with 2 tablespoons of water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
3. Add the flour to a large mixing bowl. I recommend using a kitchen scale to get the exact amount. This helps the dough from becoming too wet or too dry. If you don’t have a kitchen scale, use the scoop and level method. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife
4. Add the rest of the dry ingredients: sugar, baking powder, salt, and cinnamon to the flour and whisk until well blended.
5. Cut the chilled coconut cream into the dry ingredients, using a pastry cutter or two knives, scissor style. This is similar to making pie crust, where you want a coarse, crumbly texture, leaving some chunks the size of peas. Stir in the currants.
6. In a small bowl, whisk the wet ingredients together: flax egg, almond milk, and vanilla. Sprinkle over the dry ingredients, a little bit at a time, gradually working the liquid into the flour mixture with a fork until moistened. Once combined, use your hands to gently gather the dough into a ball.
7. Place the dough on a lightly floured surface and, using your hands, pat into a round disk that is 8” across and ¾“ thick. If the dough seems a bit sticky, sprinkle with a little bit of flour. Cut the disk into 8 equal-sized triangular pieces, just like cutting a pie.
8. Use a spatula to carefully transfer the scones to the parchment-lined baking sheet. Brush the tops with almond milk and sprinkle with cinnamon or cinnamon sugar.
9. Bake for 20 minutes. Let rest for 5 minutes and serve warm or let cool completely and store in an airtight container.

Notes

Date Sugar: I highly recommend using date sugar (which is finely chopped dry dates) in this recipe. Its powdery and slightly dry texture helps create light and flakey scones while preventing gumminess. Regular sugar melts while cooking and will result in gummy scones.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (13.66 oz. / 403 ml.) (thicker than coconut milk) which has been chilled and is solid. Coconut cream is replacing butter in this recipe, so it needs to be in a solid form for nice flakey scones.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

344.07

Fat (grams)

5.71 g

Sat. Fat (grams)

4.42 g

Carbs (grams)

69.14 g

Fiber (grams)

3.07 g

Net carbs

66.07

Sugar (grams)

36.08 g

Protein (grams)

5.46 g

Sodium (milligrams)

524.47 mg

Cholesterol (grams)

0.00 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

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Gluten-Free Cinnamon Currant Scones

Vegan Dark Chocolate Tart

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

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With a gluten-free pecan crust and a rich and creamy dark chocolate filling, this vegan dark chocolate tart is truly one of the best desserts you’ll ever taste! Made with wholesome ingredients you can feel good about eating.

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Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

This vegan dark chocolate tart is one of my all-time favorite desserts and I’m SO excited to share it with you! It gets rave reviews at gatherings, potlucks, and I make it every year for the holidays. The no-bake crust and filling come together in about half an hour. It holds its shape perfectly, even at room temperature, and tastes amazing with or without toppings. Oh, and it freezes like a dream. Do I have your attention yet?

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

Why you’ll fall in love with this Vegan Dark Chocolate Tart

Easy to make. The gluten-free crust, which is mostly pecans, oats, and dates, is made in the food processor. No baking required! The dough is simply pressed into a tart pan and put in the freezer to set while you make the filling.

Rich and Chocolatey. The filling is made naturally dairy-free with wholesome full-fat coconut milk and dark chocolate. Just heat the milk on the stovetop with agar powder and vanilla, pour it over the chocolate, wait 5 minutes and stir.

Use good-quality vegan chocolate that you really enjoy since it is the main ingredient in this tart. Very dark chocolate (over 70%) will taste less sweet than 60-70% dark chocolate. My sweet spot is 70% for a sophisticated dark chocolate taste that is still sweet but not cloyingly sweet.

Make ahead and freezes well. You can make this dark chocolate tart way ahead of time because it keeps well in the fridge for up to a week and in the freezer for 3 months. I often make this for special occasions for just that reason. (and that it’s addictively delicious)

Perfect texture. Fudgy and decadent, this vegan dark chocolate tart holds its shape even at room temperature without melting. The secret is agar powder (not agar flakes). Just ¼ of a teaspoon whisked into the coconut milk gives the tart a touch of additional creamy thickness.  

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

If you like this vegan dark chocolate tart recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

Keep scrolling for step-by-step instructions with photos!

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

A BIG thank you to Royal Craft Wood for sponsoring post and creating the absolutely stunning cutting boards!

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Ingredients for Vegan Dark Chocolate Tart

For the crust:

o   1½ cups (135 grams) of gluten-free rolled oats

o   ½ cup (65 grams) of pecans

o   2 tablespoons of cocoa powder

o   ¼ teaspoon of fine sea salt

o   2 tablespoons of coconut cream, melted and pourable (see note)

o   2 tablespoons of maple syrup

o   1½ cups (220 grams) of medjool dates, pitted (about 12 large dates)

For the chocolate filling:

o   13.5 oz can (1¾ cups, 400 ml) of full-fat coconut milk, whisked until no lumps remain

o   ¼ teaspoon of agar powder (not agar flakes)

o   1 teaspoon of vanilla

o   1¾ cups (9oz. / 255 grams) of good quality dark chocolate, chopped

o   2 tablespoons of maple syrup

Makes 8 slices. Click on the ingredients in bold to see what I use in this recipe.

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Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

Method for making for Vegan Dark Chocolate Tart

Steps 1-2:

1. Line the bottom of a 9.5 x 1.5” (or similar size) tart pan with parchment paper. Do this by using the bottom of the pan as a template to draw and then cut a circle the same size as the pan. To line the side, cut a long 1” strip of parchment and lay it around the side of the pan, cutting it into smaller pieces as necessary. You can also apply some oil to the sides to protect against sticking.

2. Combine rolled oats, pecans, cocoa powder, and salt in a food processor and pulse until coarsely ground.

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Step 3:

3. Pour the melted coconut cream and maple syrup over the oat mixture and add in the dates. Process until the mixture begins to clump together and can form a ball when pressed between your fingers.

No-Bake Crust for Vegan Dark Chocolate Tart

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Steps 4-5:

4. Using your hands, spread the dough evenly over the bottom and sides of the tart pan. Continue to press the dough until it is nice and smooth and evenly covers the pan.

5. Place in the freezer to set while you make the filling.

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Steps 6-8:

6. Chop the chocolate into small pieces and scrape them into a medium-sized bowl.

7. Whisk the coconut cream, agar powder, and vanilla in a small mixing bowl until the agar is dissolved. Pour into a small saucepan.

8. Bring to a simmer over medium-high heat, stirring occasionally. You’ll know it’s ready when little bubbles form around the sides and begin to rise up from the bottom of the pan, and the milk has reached at least 185 F (85 C).

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Step 9:

9. Pour the hot milk over the chopped chocolate and let sit for 5 minutes without stirring. Then whisk until smooth and glossy. Add the maple syrup and continue to whisk until combined.

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Step 10:

10. Pour into prepared crust and place in the fridge to set for at least 1 hour.

Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

To serve, cut slices by placing a knife under hot running water, wiping it dry, and making a clean cut. Repeat for each slice. Garnish with your favorite seasonal fruit and enjoy!

Notes: This recipe will still taste delicious without agar powder but takes much longer to set (4+ hours) and will begin to melt at room temperature.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (which is thicker than coconut milk) straight from the can at room temperature.

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Other fun no-bake desserts to fall in love with!

Easy Vegan Panna Cotta With Fresh Berries

Seed the Day Bar

Chocolate Avocado Mousse

Printable Recipe Card:

Yield: 8 Slices

Author: Carol Clayton

Print

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Vegan Dark Chocolate Tart (No-Bake, Gluten-Free)

With a gluten-free pecan crust and a rich and creamy dark chocolate filling, this vegan dark chocolate tart is truly one of the best desserts you’ll ever taste! Made with wholesome ingredients you can feel good about eating.

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

Ingredients for the crust:

• 1½ cups (135 grams) of gluten-free rolled oats
• ½ cup (65 grams) of pecans
• 2 tablespoons of cocoa powder
• ¼ teaspoon of fine sea salt
• 2 tablespoons of coconut cream, melted and pourable (see note)
• 2 tablespoons of maple syrup
• 1½ cups (220 grams) of medjool dates, pitted (about 12 large dates)

Ingredients for the dark chocolate filling:

• 13.5 oz can (1¾ cups, 400 ml) of full-fat coconut milk, whisked until no lumps remain
• ¼ teaspoon of agar powder (not agar flakes)
• 1 teaspoon of vanilla
• 1¾ cups (9oz. / 255 grams) of good quality dark chocolate, chopped
• 2 tablespoons of maple syrup

Instructions

Instructions for the crust:

1. Line the bottom of a 9.5 x 1.5” (or similar size) tart pan with parchment paper. Do this by using the bottom of the pan as a template to draw and then cut a circle the same size as the pan. To line the side, cut a long 1” strip of parchment and lay it around the side of the pan, cutting it into smaller pieces as necessary. You can also apply some oil to the sides to protect against sticking.
2. Combine rolled oats, pecans, cocoa powder, and salt in a food processor and pulse until coarsely ground.
3. Pour the melted coconut cream and maple syrup over the oat mixture and add in the dates. Process until the mixture begins to clump together and can form a ball when pressed between your fingers.
4. Using your hands, spread the dough evenly over the bottom and sides of the tart pan. Continue to press the dough until it is nice and smooth and evenly covers the pan.
5. Place in the freezer to set while you make the filling.

Instructions for the dark chocolate filling:

1. Chop the chocolate into small pieces and scrape them into a medium-sized bowl.
2. Whisk the coconut cream, agar powder, and vanilla in a small mixing bowl until the agar is dissolved. Pour into a small saucepan.
3. Bring to a simmer over medium-high heat, stirring occasionally. You’ll know it’s ready when little bubbles form around the sides and begin to rise up from the bottom of the pan, and the milk has reached at least 185 F (85 C).
4. Pour the hot milk over the chopped chocolate and let sit for 5 minutes without stirring. Then whisk until smooth and glossy. Add the maple syrup and continue to whisk until combined.
5. Pour into prepared crust and place in the fridge to set for at least 1 hour.

Notes:

This recipe will still taste delicious without agar powder but takes much longer to set (4+ hours) and will begin to melt at room temperature.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (which is thicker than coconut milk) straight from the can at room temperature.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

539.21

Fat (grams)

26.94

Sat. Fat (grams)

16.37

Carbs (grams)

73.92

Fiber (grams)

7.50

Net carbs

66.42

Sugar (grams)

52.42

Protein (grams)

6.21

Sodium (milligrams)

84.31

Cholesterol (grams)

2.55

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Berry Rhubarb Crisp Gluten Free

Berry Rhubarb Crisp, Gluten-Free (Vegan)

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This delicious gluten-free berry rhubarb crisp recipe has got all the tastes of summer. Ruby red rhubarb, fresh from the patch strawberries, and sweet blueberries, are smothered under a crispy oat and almond topping. Each bite is full of juicy baked fruit and sweet crisp.

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Berry Rhubarb Crisp, Gluten Free (Vegan)

Have you ever been in the mood for a freshly baked pie and thought “that’s way too much fuss!” I’ve been there many a time. That’s when I reach for the fruit, oats, and nuts and make a crisp. The great thing about a crisp is that you can pile all the fruit into a dish, sprinkle the topping on, slide it in the oven, and walk away. They come out unique every time and always mouthwateringly delicious. They’re even great for breakfast!

This berry rhubarb crisp recipe uses a combination of rhubarb which tastes bright and tart (almost lemony), and sweet berries. The sweet/tart flavor combo makes me want to eat the whole crisp in one go! All this goodness is smothered under a layer of oats, almond flour, and chopped toasted almonds mixed with melted coconut cream and coconut sugar. It’s juicy and sweet with just the right amount of texture. It’s also naturally gluten-free and vegan, yet still rich tasting without butter or oil. Yum!  Add a scoop of dairy-free ice cream or whipped cream on top for the ultimate summer dessert!

Berry Rhubarb Crisp, Gluten Free (Vegan)

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What’s the difference between a crisp and a crumble?

At first glance a crisp and a crumble appear to be the same dish, so what’s the difference?  A crumble, which is of British origin, is a dish of baked fruit with a streusel topping made from fat, flour, and sugar. A crisp is an American dish of baked fruit with a crispy topping made from oats, flour, fat, and often ground nuts The oats and nuts crisp up during baking while the streusel remains rich and cakey.

Should I use fresh or frozen fruit?

I recommend using fresh or thawed frozen fruit in this recipe, not fully frozen fruit. Fresh fruit has less juice than frozen-thawed fruit and will cook in 50-55 minutes. Frozen thawed fruit will have more juice than fresh fruit and need to cook for the full hour. Fruit that is still frozen takes much longer to cook and you can end up with an over-browned top. If you need to use fully frozen fruit, lay a sheet of foil on top of the crisp after 60 minutes, to prevent burning, and cook the crisp until most of the liquid is absorbed (up to 90 minutes).

Berry Rhubarb Crisp, Gluten Free (Vegan)

Are you ready to roll up your sleeves and get baking? Let’s go!

Why you’ll fall in love with this berry rhubarb crisp recipe:

o   Easier to make than a pie but just as delicious

o   Sweet and tart with a rich crispy topping

o   Great way to use frozen rhubarb and berries

o   Vegan, gluten & oil-free as always

Keep scrolling for step-by-step instructions with photos!

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Berry Rhubarb Crisp with Fresh Fruit

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Ingredients for Berry Rhubarb Crisp

Ingredients for the fruit filling:

o   3 cups (370 grams) of strawberries, cut in half (fresh or thawed frozen)

o   3 cups (350 grams) of rhubarb cut into 1” pieces (fresh or thawed frozen)

o   2 cups (260 grams) of blueberries (fresh or thawed frozen)

o   ½ cup (4 oz.) maple syrup

o   2 teaspoons of vanilla

o   ¼ cup (30 grams) of cornstarch

Ingredients for the crisp topping:

o   1 cup (90 grams) of regular rolled oats

o   ½ cup (56 grams) of almond flour

o   1 cup (130 grams) of chopped almonds, toasted (see note on toasting)

o   ½ teaspoon of fine sea salt, or kosher salt

o   1 teaspoon of cinnamon

o   ¼ cup (45 grams) of coconut sugar

o   1/3 cup (2.7 oz) of coconut cream melted until pourable (in the microwave or on the stovetop) see note

Makes 6-8 servings. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Berry Rhubarb Crisp

Steps 1-2:

1. Pre-heat oven to 350 F (180 C, gas mark 4). There is no need to grease the pan. If using frozen fruit, thaw it first, draining off any excess juice.

2. Pile all the thawed fruit into a large mixing bowl. Whisk the maple syrup, vanilla, and cornstarch in a small mixing bowl and pour over the fruit. Stir until well coated. Let sit while you make the topping.

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Steps 3-4:

3. Melt the coconut cream in the microwave or on the stovetop until it is pourable. (see note on coconut cream)

4. Combine the oats, almond flour, chopped toasted almonds, salt, and cinnamon in a medium mixing bowl. Pour the coconut cream over the oat mixture and mix until it looks like wet chunky sand.

Topping for Berry Rhubarb Crisp

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Step 5:

5. Give the fruit a stir and scoop it into a 10.75 X 7.5 inch (2.5 quart) ungreased baking dish or same size equivalent. Sprinkle the topping over the fruit in an even layer.

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Step 6:

6. Bake at 350 F (180 C, gas mark 4) for 50-60 minutes. You are looking for bubbling hot fruit which has begun to caramelize on the sides of the pan, and a crispy browned top. If the fruit appears liquidy after 50-60 minutes (usually with frozen fruit) but the top is brown, place a piece of tin foil over the top, to prevent over-browning, and continue to cook until most of the liquid is absorbed and has begun to caramelize on the sides of the pan.

Let cool 20-30 minutes and serve as is or with a generous scoop of nice cream, coconut whipped cream or tangy tofu yogurt.

Berry Rhubarb Crisp, Gluten Free (Vegan)

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Notes:

Coconut Cream: You can purchase coconut cream that is ready to use in a can. Simply open the can and use it at room temperature. Another way to get coconut cream is to purchase full-fat coconut milk, put it in the fridge overnight, and scoop out the hard cream which will have separated from the liquid.

Toasted Almonds: Toast raw almonds on a baking sheet at 452 F (218 C, gas mark 7) for 12 minutes until lightly brown when cut in half.

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More mouthwatering desserts to fall in love with!

Easy Vegan Panna Cotta with Fresh Berries

Vegan Strawberry Shortcake

GF Cinnamon Currant Scones

Printable Recipe Card:

Yield: 8 servings

Author: Carol Clayton

Print

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Berry Rhubarb Crisp, Gluten-Free (Vegan)

This delicious gluten-free berry rhubarb crisp recipe has got all the tastes of summer. Ruby red rhubarb, fresh from the patch strawberries, and sweet blueberries, are smothered under a crispy oat and almond topping. Each bite is full of juicy baked fruit and sweet crisp.

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients

Ingredients for the fruit filling

• 3 cups (370 grams) of strawberries, cut in half (fresh or thawed frozen)
• 3 cups (350 grams) of rhubarb cut into 1” pieces (fresh or thawed frozen)
• 2 cups (260 grams) of blueberries (fresh or thawed frozen)
• ½ cup (4 oz.) maple syrup
• 2 teaspoons of vanilla
• ¼ cup (30 grams) of cornstarch

Ingredients for the crisp topping

• 1 cup (90 grams) of regular rolled oats
• ½ cup (56 grams) of almond flour
• 1 cup (130 grams) of chopped almonds, toasted (see note on toasting)
• ½ teaspoon of fine sea salt, or kosher salt
• 1 teaspoon of cinnamon
• ¼ cup (45 grams) of coconut sugar
• 1/3 cup (2.7 oz) of coconut cream melted until pourable (in the microwave or on the stovetop) see note

Instructions

1. Pre-heat oven to 350 F (180 C, gas mark 4). There is no need to grease the pan. If using frozen fruit, thaw it first, draining off any excess juice.
2. Pile all the thawed fruit into a large mixing bowl. Whisk the maple syrup, vanilla, and cornstarch in a small mixing bowl and pour over the fruit. Stir until well coated. Let sit while you make the topping.
3. Melt the coconut cream in the microwave or on the stovetop until it is pourable. (see note on coconut cream)
4. Combine the oats, almond flour, chopped toasted almonds, salt, and cinnamon in a medium mixing bowl. Pour the coconut cream over the oat mixture and mix until it looks like wet chunky sand.
5. Give the fruit a stir and scoop it into a 10.75 X 7.5 inch (2.5 quart) ungreased baking dish or same size equivalent. Sprinkle the topping over the fruit in an even layer.
6. Bake at 350 F (180 C, gas mark 4) for 50-60 minutes. You are looking for bubbling hot fruit which has begun to caramelize on the sides of the pan, and a crispy browned top. If the fruit appears liquidy after 50-60 minutes (usually with frozen fruit) but the top is brown, place a piece of tin foil over the top, to prevent over-browning, and continue to cook until most of the liquid is absorbed and has begun to caramelize on the sides of the pan.
7. Let cool 20-30 minutes and serve as is or with a generous scoop of nice cream, coconut whipped cream or tangy tofu yogurt.

Notes:

Coconut Cream: You can purchase coconut cream that is ready to use in a can. Simply open the can and use it at room temperature. Another way to get coconut cream is to purchase full-fat coconut milk, put it in the fridge overnight, and scoop out the hard cream which will have separated from the liquid.

Toasted Almonds: Toast raw almonds on a baking sheet at 452 F (218 C, gas mark 7) for 12 minutes until lightly brown when cut in half.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

358.31

Fat (grams)

14.45

Sat. Fat (grams)

2.93

Carbs (grams)

53.98

Fiber (grams)

6.75

Net carbs

47.23

Sugar (grams)

33.13

Protein (grams)

7.24

Sodium (milligrams)

217.70

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake (Gluten & Oil-Free)

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Vegan Strawberry Shortcake (Gluten & Oil-Free)

Picture fresh-from-the patch strawberries and sweet coconut whipped cream, sandwiched between moist and tender melt-in-your-mouth biscuits. Are you drooling yet because I sure am! This vegan strawberry shortcake recipe uses all-purpose gluten-free flour and almond flour for a light, tender biscuit, and full fat coconut milk for richness. So, you can have your cake and eat it too without gluten or oil. It makes the perfect fancy brunch or dessert when summer strawberries are ripe and plentiful.

Vegan Strawberry Shortcake

A few tips and tricks for making perfect vegan strawberry shortcake:

1. This oil-free recipe relies on fat from coconut milk, so be sure to use full-fat coconut milk that comes in a can and mix it well so it’s nice and smooth with no lumps. I’ve had good luck with Thai Kitchen Coconut Milk

2. The wet/dry ingredient ratio in gluten-free baking needs to be balanced to avoid gummy or dry, crumbly biscuits. I highly recommend using a kitchen scale for accuracy. If you don’t have a kitchen scale, use the scoop and level method for the 1 to 1 gluten-free flour. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife. The almond flour (which is super fluffy) measures most accurately by scooping directly from the bag (which compacts the fluffiness) and then leveling the top with the flat end of a knife. Almond flour is key for flavor and melt-in-your-mouth texture. This is the kitchen scale I use.

3. I enjoy fresh strawberries in this recipe without adding additional sugar. But feel free to macerate the strawberries by mixing them with 1 tablespoon of sugar and letting them sit for an hour to release some of their juices.  If you’re making this recipe outside of strawberry season, just use thawed frozen strawberries instead.

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions and photos!

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Ingredients for Vegan Strawberry Shortcake

Ingredients:

o   2/3 cup (5.3 oz.) of full-fat coconut milk, stirred until completely smooth with no lumps remaining

o   1 tablespoon of lemon juice

o   1 teaspoon of vanilla

o   3 tablespoons of maple syrup

o   1¼ cups (156 grams) of gluten-free baking flour (I use Bob’s Red Mill 1 to 1 gluten-free flour)

o   1½ cups (168 grams) of blanched almond flour

o   2 teaspoons of baking powder

o   1 teaspoon of baking soda

o   ½ teaspoon of fine sea salt

o   2 cups (270 grams) of fresh strawberries, sliced

o   1 recipe of coconut whipped cream

Makes 6 shortcakes. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Vegan Strawberry Shortcake

Steps 1-3:

1.  Pre-heat oven to 400 F (204 C) and line a baking tray with parchment paper.

2. Fully mix your coconut milk until it is completely smooth and free of lumps. Whisk the coconut milk, lemon juice, vanilla, and maple syrup in a small bowl and set aside to turn into buttermilk. (this acts as a natural leavening agent)

3. In a large bowl, combine gluten-free flour, almond flour, baking powder, baking soda and salt. Mix well.

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Step 4:

4.  Drizzle ¼ of the milk over the flour mixture and fold it in with a fork. Repeat this step until all but 1 tablespoon of the milk is worked into the dough. The dough will be slightly sticky but easy to handle with floured hands. (if it’s too sticky to handle, sprinkle with 1 tablespoon more of gluten-free flour)

Vegan Strawberry Shortcake Dough

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Steps 5-6:

5.  Lightly flour your work surface and gently pat the dough into a square disk that is 1 inch thick, using your hands. (not a rolling pin which will squish all the air out of the dough)

6. Using a floured 2½ inch biscuit cutter, cut 4 biscuits from the disk. Reform the dough into a rectangle and cut the remaining 2 biscuits. Gently transfer biscuits to the parchment-lined baking sheet, spaced evenly apart.

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Step 7:

7.  Brush the tops with the remaining 1 tablespoon of milk and bake at 400 F (204 C) for 17 minutes.

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Steps 8-9:

8. Let cool for 10 minutes and slice in half.

9. Layer the bottom half of the biscuit with coconut whipped cream and sliced strawberries. Add the top biscuit and layer with more whipped cream and strawberries.

Enjoy as a decadent breakfast, brunch or dessert!

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Vegan Strawberry Shortcake (Gluten & Oil-Free)

Note: If you don’t have almond flour, you can use 2 cups (256 grams) of gluten-free 1-to-1 flour, but the biscuits will be denser and less flavorful.

Other healthy vegan desserts to fall in love with:

Chocolate Chunk Cookies

Almond Cacao Biscotti

Lemon Poppy Seed Loaf

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Vegan Strawberry Shortcake with Coconut Whipped Cream

Printable Recipe Card:

Yield: 6 shortcakes

Author: Carol Clayton

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Vegan Strawberry Shortcake (Gluten & Oil-Free)

Picture fresh-from-the patch strawberries and sweet coconut whipped cream, sandwiched between moist and tender melt-in-your-mouth biscuits. This vegan strawberry shortcake recipe uses all-purpose gluten-free flour and almond flour for a light and tender biscuit, and full-fat coconut milk for richness.

Prep time: 20 MinCook time: 17 MinTotal time: 37 Min

Ingredients

• 2/3 cup (5.3 oz.) of full-fat coconut milk, stirred until completely smooth with no lumps remaining
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla
• 3 tablespoons of maple syrup
• 1¼ cups (156 grams) of gluten-free baking flour (I use Bob’s Red Mill 1 to 1 gluten-free flour)
• 1½ cups (168 grams) of blanched almond flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of fine sea salt
• 2 cups (270 grams) of fresh strawberries, sliced
• 1 recipe of coconut whipped cream

Instructions

1. Pre-heat oven to 400 F (204 C) and line a baking tray with parchment paper.
2. Fully mix your coconut milk until it is completely smooth and free of lumps. Whisk the coconut milk, lemon juice, vanilla, and maple syrup in a small bowl and set aside to turn into buttermilk. (this acts as a natural leavening agent)
3. In a large bowl, combine gluten-free flour, almond flour, baking powder, baking soda, and salt. Mix well.
4. Drizzle ¼ of the milk over the flour mixture and fold it in with a fork. Repeat this step until all but 1 tablespoon of the milk is worked into the dough. The dough will be slightly sticky but easy to handle with floured hands. (if it’s too sticky to handle, sprinkle with 1 tablespoon more of gluten-free flour)
5. Lightly flour your work surface and gently pat the dough into a square disk that is 1 inch thick, using your hands. (not a rolling pin which will squish all the air out of the dough)
6. Using a floured 2½ inch biscuit cutter, cut 4 biscuits from the disk. Reform the dough into a rectangle and cut the remaining 2 biscuits. Gently transfer biscuits to the parchment-lined baking sheet, spaced evenly apart.
7. Brush the tops with the remaining 1 tablespoon of milk and bake at 400 F (204 C) for 17 minutes.
8. Let cool for 10 minutes and slice in half.
9. Layer the bottom half of the biscuit with coconut whipped cream and sliced strawberries. Add the top biscuit and layer with more whipped cream and strawberries.

Notes

For tips and tricks, and step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

396.86

Fat (grams)

26.42 g

Sat. Fat (grams)

11.79 g

Carbs (grams)

35.27 g

Fiber (grams)

5.24 g

Net carbs

30.03

Sugar (grams)

10.23 g

Protein (grams)

9.62 g

Sodium (milligrams)

559.02 mg

Cholesterol (grams)

0.00 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

Created using The Recipes Generator

Vegan Strawberry Shortcake (Gluten & Oil-Free)

Vegan Cornbread

Vegan Cornbread (gluten & oil free)

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Vegan Cornbread (gluten & oil free)

On a recent trip to New England, I came home with a booklet of 17th-century recipes that merged English and Native American cooking. A classic recipe that kept popping up was cornbread. I was surprised and delighted to discover that this rustic American staple was originally vegan and gluten-free, often called “johnnycake”, which could be taken on the road without spoiling. Cornbread stands at the center of early American culture and reminds us of how simple food, prepared with love, can be the most rewarding.

To create a moist and cakey vegan cornbread that is also gluten & oil-free, I swapped out butter/oil with full-fat coconut milk. When combined with oat milk, the coconut flavor is undetectable yet rich tasting. Adding vinegar to the milk creates vegan buttermilk which acts as a natural leavening agent when it reacts with the baking soda.  

There are two different types of flour I like to use in this vegan cornbread recipe. One is a 1 to 1 gluten-free baking flour.  This is a great option if you want traditional yellow cornbread.

The other is teff flour. Whole grain teff flour is made from the smallest grain in the world! This gluten-free ancient grain has a light, nutty flavor and works really well in baked goods. This slightly unconventional, but oh-so-delicious cornbread bakes up extra fluffy and has a lovely brown color.

It’s so easy and satisfying to make your own vegan cornbread at home!

o   Tastes delicious a side, snack, or dessert 

o   Pairs well with sweet or savory recipes

o   Simple to prepare

o   Moist and cakey with a slight crumb to it

o   Versatile, use baking flour or teff flour

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Vegan Cornbread (gluten & oil free)

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Ingredients for Vegan Cornbread

Ingredients:

o   ¾ cup (177 ml) of coconut milk (full fat)

o   ¾ cup (177 ml) of oat milk (unsweetened)

o   1½ tablespoons (23 ml) of apple cider vinegar

o   1 teaspoon of vanilla

o   1 cup (140 grams) of yellow cornmeal (medium grind)

o   1 cup (125 grams) of gluten-free flour (I use Bob’s Red Mill 1 to 1 GF flour) OR (teff flour)

o   ¼ cup (50 grams) of beet sugar (or granulated sugar)

o   ¾ teaspoon of fine sea salt

o   1 teaspoon of baking powder

1 teaspoon of baking soda

Makes 16 squares of vegan cornbread. Click on the ingredients in bold to see what I use in this recipe.

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Method for Making for Vegan Cornbread

Steps 1-2:

1.  Preheat oven to 425 F (218 C)

2.  Line the bottom and sides of an 8x8 inch baking dish with parchment paper. 

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Steps 3-5:

3.  Thoroughly mix the full-fat coconut milk so that it’s nice and smooth with no lumps.

4.  Add the coconut milk and oat milk to a small bowl with the apple cider vinegar and vanilla.  Stir to combine and let sit to curdle while you gather your other ingredients. This makes vegan buttermilk and acts as a leavening agent.

5.  In a medium bowl, mix the cornmeal, gluten-free flour, sugar, salt, baking powder and baking soda.

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Steps 6-7:

6.  Pour the milk mixture over the dry ingredients. Whisk until incorporated.

7.  Scoop into prepared baking dish and smooth the top. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

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Steps 8-9:

8.  Cool for 10 minutes and, using the parchment paper as handles, lift out of the pan and set on a rack to cool.

9.  Cut into 16 squares. Store leftovers in an airtight container when completely cool.

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Vegan Cornbread makes the perfect side, snack or dessert! Soak up Chickpea Noodle Soup broth, slather with Strawberry Chia Jam, or have for breakfast alongside Maple Tempeh Bacon.

If your cornbread is lonely, pair it with these recipes!

Chickpea Noodle Soup

Strawberry Chia Jam

Maple Tempeh Bacon

Vegan Cornbread (gluten & oil free)

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Printable Recipe Card:

Yield: 16 squares

Author: Carol Clayton

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Vegan Cornbread (gluten & oil free)

To create a moist and cakey vegan cornbread that is also gluten & oil-free, I swapped out butter/oil with full-fat coconut milk. I also use gluten-free flour or teff flour which has a nutty flavor and works really well in baked goods and is oh-so-delicious.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• ¾ cup (177 ml) of coconut milk (full fat)
• ¾ cup (177 ml) of oat milk (unsweetened)
• 1½ tablespoons (23 ml) of apple cider vinegar
• 1 teaspoon of vanilla
• 1 cup (140 grams) of yellow cornmeal (medium grind)
• 1 cup (125 grams) of gluten-free flour (I use Bob’s Red Mill 1 to 1 GF flour) OR (teff flour)
• ¼ cup (50 grams) of beet sugar (or granulated sugar)
• ¾ teaspoon of fine sea salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda

Instructions

1. Preheat oven to 425 F (218 C)
2. Line the bottom and sides of an 8x8 inch baking dish with parchment paper.
3. Thoroughly mix the full-fat coconut milk so that it’s nice and smooth with no lumps.
4. Add the coconut milk and oat milk to a small bowl with the apple cider vinegar and vanilla. Stir to combine and let sit to curdle while you gather your other ingredients. This makes vegan buttermilk and acts as a leavening agent.
5. In a medium bowl, mix the cornmeal, gluten-free flour, sugar, salt, baking powder, and baking soda.
6. Pour the milk mixture over the dry ingredients. Whisk until incorporated.
7. Scoop into prepared baking dish and smooth the top. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool for 10 minutes and, using the parchment paper as handles, lift out of the pan and set on a rack to cool.
9. Cut into 16 squares. Store leftovers in an airtight container when completely cool.

Nutrition Facts

Calories

96.33

Fat (grams)

2.66 g

Sat. Fat (grams)

2.06 g

Carbs (grams)

16.74 g

Fiber (grams)

0.84 g

Net carbs

15.90

Sugar (grams)

4.12 g

Protein (grams)

1.73 g

Sodium (milligrams)

213.04 mg

Cholesterol (grams)

0.00 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

Created using The Recipes Generator

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Vegan Cornbread (gluten & oil free)

Vegan Cornbread (gluten & oil free)

Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies (gluten-free and vegan)

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Oatmeal Breakfast Cookies (gluten-free and vegan)

Move over granola, there’s a new cookie in town!  While I do love the crunch of a good granola, sometimes you want the soft chewiness of a cookie…and you want that cookie for breakfast. No problem. By taking the same basic ingredients of granola, you can create a healthy oatmeal breakfast cookie that satisfies just like a traditional cookie.

The flavors in this gluten-free, vegan breakfast cookie came from one of my favorite trail mix combinations: peanuts, raisins, pumpkin seeds, and chocolate (o’ course!). They are loaded with plant-based goodness too, making them very breakfast-friendly. We’ve got healthy fats from peanut butter, nutrient-dense seeds, and lots of fiber, not to mention that amazing chocolate crunch from the cacao nibs.

Healthy oatmeal breakfast cookies are just as easy to make as regular cookies and are so convenient to have on hand when you need a grab-and-go breakfast or snack.

1.            Blend your dry ingredients

2.          Melt your wet ingredients

3.          Combine

4.         Add mix-ins

5.          Bake

Scroll down for step-by-step instructions and photos!

I love having a batch on hand to pull out for a sweet (no banana) treat, that tastes like a chewy granola bar and is full of energizing whole plant foods.

Healthy Oatmeal Breakfast Cookies

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

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Ingredients for Oatmeal Breakfast Cookies

I

ngredients:

Dry Ingredients:

o   1¼ cup (120 grams) of regular rolled oats

o   ¾ cup (70 grams) of regular rolled oats blended into flour

o   ½ teaspoon of baking soda

o   ¾ teaspoon of fine sea salt

Wet Ingredients:

o   1½ tablespoons of flax meal whisked with 3 tablespoons of water.

o   ½ cup of maple syrup (plus more for brushing the tops)

o   ½ cup of peanut butter

o   1 teaspoon of vanilla

Mix Ins:

o   ¼ cup (37 grams) of raisins

o   ¼ cup (37 grams) of raw pumpkin seeds

o   ¼ cup (30 grams) of cacao nibs

o   15 almonds for topping

Makes 15 cookies (3 tablespoons each) Click on the ingredients in bold to see what I use in this recipe.

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Method for Making Oatmeal Breakfast Cookies

Steps 1-5:

1.  Preheat oven to 350 F (180 C) and line 1-2 baking sheets with parchment paper.

2.  Make your flax “egg” by whisking the flax meal (which is ground flaxseed) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.

3. Create the oat flour by blending ¾ cup of rolled oats on high speed until powdery. The texture will be more coarse than regular flour and that’s okay.

4. Add the oat flour, rolled oats, baking soda, and salt to a large mixing bowl and give it a stir to combine the ingredients.

5. In a small saucepan over medium heat, whisk the maple syrup, peanut butter, and vanilla until melted and smooth. If you’re using crunchy peanut butter, there will still be some lumps. This will take a few minutes.

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Steps 6-7:

6.   Pour the warm peanut butter mixture over the dry ingredients. Add the flax “egg” and mix until well incorporated. The dough will become quite thick, stiff, and sticky.

7.  Stir in the raisins, pumpkin seeds, and cacao nibs until evenly mixed.

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Step 8:

8.  Using a 3-tablespoon ice cream scoop, (or your hands) make 16 evenly sized cookies. Pack the dough firmly into the scoop or roll into a ball with your hands. This will help keep the cookies hold their shape as they bake. Pat into a cookie-shaped disk and press an almond into the top. Brush the tops with maple syrup (optional) for a pretty glazed look.

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Step 9:

9.  Bake on prepared cookie sheets for 10 minutes. After 5 minutes, transfer to a cooling rack. When cool, store in an airtight container. Cookies will firm up as they cool down.

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Enjoy as a healthy grab-and-go breakfast, or an energizing snack. Super delicious paired with a green smoothie too!

Oatmeal Breakfast Cookies (oil-free)

Looking for more healthy breakfast ideas made with rolled oats? Try these delicious recipes!

Seed the Day Bar

Cinnamon raisin granola

Vegan Oatmeal Breakfast Cookies

Printable Recipe Card:

<

Yield: 15 cookies (3 tablespoons each)

Author: Carol Clayton

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Oatmeal Breakfast Cookies (gluten-free and vegan)

Move over granola, there’s a new cookie in town! By taking the same basic ingredients of granola, you can create a healthy oatmeal breakfast cookie that satisfies just like a traditional cookie.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1¼ cup (120 grams) of regular rolled oats
• ¾ cup (70 grams) of regular rolled oats blended into flour
• ½ teaspoon of baking soda
• ¾ teaspoon of fine sea salt
• 1½ tablespoons of flax meal whisked with 3 tablespoons of water.
• ½ cup of maple syrup (plus more for brushing the tops)
• ½ cup of peanut butter
• 1 teaspoon of vanilla
• ¼ cup (37 grams) of raisins
• ¼ cup (37 grams) of raw pumpkin seeds
• ¼ cup (30 grams) of cacao nibs
• 15 almonds for topping

Instructions

1. Preheat oven to 350 F (180 C) and line 1-2 baking sheets with parchment paper.
2. Make your flax “egg” by whisking the flax meal (which is ground flaxseed) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
3. Create the oat flour by blending ¾ cup of rolled oats on high speed until powdery. The texture will be more coarse than regular flour and that’s okay.
4. Add the oat flour, rolled oats, baking soda, and salt to a large mixing bowl and give it a stir to combine the ingredients.
5. In a small saucepan over medium heat, whisk the maple syrup, peanut butter, and vanilla until melted and smooth. If you’re using crunchy peanut butter, there will still be some lumps. This will take a few minutes.
6. Pour the warm peanut butter mixture over the dry ingredients. Add the flax “egg” and mix until well incorporated. The dough will become quite thick, stiff, and sticky.
7. Stir in the raisins, pumpkin seeds, and cacao nibs until evenly mixed.
8. Using a 3-tablespoon ice cream scoop, (or your hands) make 16 evenly sized cookies. Pack the dough firmly into the scoop or roll into a ball with your hands. This will help keep the cookies hold their shape as they bake. Pat into a cookie-shaped disk and press an almond into the top. Brush the tops with maple syrup (optional) for a pretty glazed look.
9. Bake on prepared cookie sheets for 10 minutes. After 5 minutes, transfer to a cooling rack. When cool, store in an airtight container. Cookies will firm up as they cool down.

Nutrition Facts

Calories

159.54

Fat (grams)

7.40

Sat. Fat (grams)

1.83

Carbs (grams)

20.42

Fiber (grams)

2.59

Net carbs

17.83

Sugar (grams)

8.85

Protein (grams)

4.32

Sodium (milligrams)

198.39

Cholesterol (grams)

0.05

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator