Classic Vegan and Gluten-Free Chocolate Chip Cookies

Classic Vegan and Gluten-Free Chocolate Chip Cookies

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These Classic Vegan and Gluten-Free Chocolate Chip Cookies are irresistibly soft inside with that slightly crispy exterior we all know and love. Packed with gooey chocolate chips and made with just 10 ingredients, they’re ready to devour in under 30 minutes!

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Call me old fashioned, but I still enjoy baking from a recipe card that you can pull out of a well-loved and moderately organized recipe box, kind of like checking out a book using a paper library card. (Anyone remember those?!) The card with the most splatters, bent corners, and scribbles in my box is a classic chocolate chip cookie recipe that came with my decades old Kitchen Aid. It’s priceless and I guard it with my life.

Now that my family is vegan, it was high time to put this recipe back into action by making a few simple changes. I’m very pleased to report that the flavor and texture of the original recipe shine through in my vegan / gluten-free version. So, grab your aprons my friends and let’s make cookie history!

How do you make these cookies vegan?

Create a flax egg

A flax egg replaces chicken’s eggs in this recipe and helps the dough stick together. To make a flax egg, scoop 1½ tablespoons of flaxseed meal (which is ground flaxseed) into a small bowl. Then add 3 tablespoons of water and whisk like your life depended on it. In a short amount of time, the flax egg will froth and gel, looking viscous. Set aside to thicken while you prep your other ingredients. Then use it just like you would use a regular egg.

Use vegan butter

Plant-based butter is made by mixing water with a combination of plant-derived oils. (palm fruit, canola oil, and olive oil) Other ingredients are added such as pea protein and natural flavor. It performs remarkably similarly to dairy-based butter. I use Earth Balance Vegan Buttery Sticks in this recipe. The brand is well trusted and easy to find.

Let the butter soften slightly before creaming. You want to be able to gently press your finger in it and make a dent while the butter still feels cold. Vegan butter is much softer than dairy-based butter, even straight from the fridge. If your butter would spread easily on toast, it’s too soft and needs to firm up in the fridge a bit.

Use dairy-free chocolate chips

This is the fun part and there are SO many choices, so go with chocolate chips that speak to you. I love Enjoy Life chocolate chips but I’ll also use dark chocolate chips from the bulk section at my local natural grocer.

How do you make these cookies gluten-free?

Use 1 to 1 gluten-free baking flour

Gluten-free flour has come a long way in the past 5 years, making it really easy to swap out regular flour for a gluten-free variety with consistent results. The flour I use in this recipe is Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour. There are loads of gluten-free flours out there but stick with this one (or a similar mixture) for perfect texture.

I highly recommend using a kitchen scale to measure your flour and sugar, if you have one. Then you’ll know you’re baking with the correct amount. If you are using a measuring scoop instead of a scale, spoon the flour into your scoop and then level off the top with the flat end of a knife. For brown sugar, pack the sugar firmly into the measuring scoop and level off the top.

Is your mouth watering yet? Mine sure is!

These irresistible cookies are:

• Perfectly sweet

• Slightly crispy on the outside and soft on the inside

• Loaded with gooey chocolate chips

• Easy to make in under 30 minutes

• Eat the whole batch, delicious!

Even with Valentine’s Day and all the chocolate last week I still couldn’t resist whipping up a batch to share. I feel like I’m walking down memory lane with each mouthwatering bite. I hope this recipe brings you as much joy as it has for me and my family!

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

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Ingredients for Classic Vegan and Gluten-Free Chocolate Chip Cookies

• 1½ tablespoons of flaxseed meal (ground flaxseed)

• 3 tablespoons of water

• ½ cup (4 oz.) of vegan butter, slightly softened (see notes for oil-free option)

• ½ cup (100g) of organic cane sugar

• ½ cup (100g) of organic light brown sugar firmly packed

• 1½ teaspoons of vanilla extract

• 1½ cups (222g) of 1 to 1 gluten-free baking flour (like Bob’s Red Mill)

• ½ teaspoon of baking soda

• ½ teaspoon of fine sea salt

• ¾ cup (135g) of dairy-free chocolate chips

Makes 16 cookies using a 3-tablespoon sized scoop. This recipe can easily be doubled.

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How to make Classic Vegan and Gluten-Free Chocolate Chip Cookies

Steps 1-3:

1. Pre-heat oven to 375 F (190 C / gas mark 5). Line 1-2 cookies sheets with parchment paper.

2. Create your “flax egg” by energetically whisking the ground flaxseed meal with water in a small bowl. Set aside to gel and thicken. You can use a fork or a small whisk for this task.

3. Sift or whisk the flour, baking soda, and salt into a separate bowl and set aside.

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Step 4:

4. In a medium mixing bowl, using an electric mixer, cream the vegan butter, cane, and brown sugar until there are no lumps of butter and it looks fluffy. Stop and scrape down the sides of the bowl as needed. This will take about 3 minutes. Then add in the flax egg and vanilla and blend until well light and creamy, 1 minute more.

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Step 5:

5. Gradually beat the flour mixture into the butter mixture until it forms cookie dough that is soft, yet thick enough to stick to a spoon if turned over.

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Step 6:

6. Mix in the chocolate chips by hand, using a wooden spoon. You want an even number of chips in every bite, so mix thoroughly without overworking the dough.

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Step 7:

7. Use a 3-tablespoon scoop (or a spoon) to make 16 same-sized cookie dough mounds. Place them on your prepared cookie sheets spaced 2” apart. They will spread out as they cook, so there is no need to flatten them.

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Steps 8-9:

8. Bake on the middle oven rack for 12 minutes.

9. Remove from the oven and let cool for 3 minutes before transferring them to a wire rack to finish cooling. They will look poofy and undercooked straight from the oven. This is totally normal. The cookies will “settle” into that classic cookie shape and texture as they cool down.  

Enjoy warm, for a gooey, chocolate chip melty cookie experience. Or when cooled for a crispy on the outside, irresistibly soft on the inside cookie.

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Notes:

Oil-free option:

You can use chilled coconut cream in place of vegan butter in this recipe. The cookies will spread out a bit more but will taste just as delicious. To get coconut cream, scoop the hard cream from a chilled can (13.5 oz. / 398 ml.) of full-fat coconut milk. (the kind that comes in a can not a carton) The can will need to chill in the fridge for at least 24 hours for the cream to separate and harden.

Storage:

The cookies will continue to firm up as they sit and are best eaten within a few days. Store, when cool, in an airtight container. To freeze the cookies, place them in single layers, separated with a piece of parchment, in an airtight container or freezer bag for up to 3 months. Gently thaw and enjoy!

Flour substitutions:  

Feel free to swap regular all-purpose baking flour for the gluten-free baking flour. If you are using gluten-free flour, I would stick with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour or a brand that has the same mix as Bob’s for a consistent cookie texture. For tips on measuring flour accurately, see blog post.

Sugar substitutions:

I’ve tested this recipe using beet sugar in place of cane sugar, which was indistinguishable. I also tested coconut sugar in place of brown sugar which had a similar texture but a less sweet and caramelly flavor. Date sugar will not work in this recipe.

More gluten-free bakery treats to fall in love with!

Vegan Mini Chocolate Bundt Cakes

Gluten-Free Cinnamon Currant Scones

Vegan Pumpkin Spice Blender Muffins

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Vegan Chocolate Chili

Vegan Chocolate Chili

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This Vegan Chocolate Chili recipe is rich and filling with layers of complex flavor from savory spices and cocoa powder. It’s protein-rich, oil-free, and tastes nothing short of decadent.

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This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

I’ve been fascinated with chocolate chili ever since I made my first mole poblano recipe years ago. Chocolate for dinner? I’m all in! Mole is a traditional Mexican sauce where chocolate is one of the many ingredients and is the inspiration for this recipe. Cocoa powder (chocolate) adds incredible depth of flavor and richness to the chili without it tasting like a sweet dessert.

And since today is Valentine’s Day, I feel it is totally appropriate to eat chocolate all day long!

You can make this delicious chili in about an hour

If you want a luxurious and slow simmered texture without hovering over the pot for hours, I’ve got an easy short cut for you. After simmering the chili for 30 minutes, scoop 1½ cups out of the pot, blend until smooth, and mix it back into the pot. I use this trick in my Creamy Vegan Corn Chowder recipe and it makes the perfect creamy/chunky texture we’ve all come to love. Yay!

Don’t be intimidated by the long list of ingredients, most of which are spices. Once you get your ingredients gathered and prepped, making chili is similar to making soup. There are a few steps, but each one isn’t complicated.

Let’s take a look at those ingredients:

Veggies:

Sauté the onions until golden for best flavor. With a little patience, you can achieve golden onions even when sautéing in water. Just add enough water so that the onions don’t dry out. Too much water will steam rather than sauté the onions.

Chop up your carrots nice and small. This helps them blend into the flavor base. The chunky texture will come from beans, yams, and tomatoes, so it’s okay if they’re small diced.

Beans:

I’ve chosen pinto and navy beans for this recipe for their mild taste and creaminess. These varieties break down during the simmering process and add to the overall thickness of the chili. I also like the bright pop white beans against the chocolate color of the chili.

Spices:

Chili is all about the spices. We have 3 different types of chilies for depth of flavor and fire. Cumin and oregano add earthiness. Smoked paprika creates a subtle smokiness, and cinnamon compliments the cocoa. If you like chili that’s full of fire, feel free to bump up the ground chipotle pepper!

Toasting the spices for about 30 seconds brings out their flavor and tempers any bitterness. The spice mixture will look dry when mixed with the veggies and that’s totally okay! You’re going to deglaze the pan with veggie broth right after toasting the spices.

Cocoa is part of the spice mixture and is the star of the show in this recipe. I promise, the chili won’t taste like chocolate, and it adds incredible richness.

Flax Butter:

Fat is what helps carry the flavors throughout the chili and adds a luxurious richness. One of the healthiest fats outs there is flax butter. It’s got all the power of flaxseed but in creamy butter form and is a great option in oil-free dishes. You can read all about the health benefits of flax butter here.

Tomatoes and Yam:

A chili recipe wouldn’t be complete without tomatoes. I use whole peeled canned tomatoes for pure tomato flavor. You can easily break up the whole pieces with a wooden spoon after adding them to the pot. I also add one medium peeled and diced yam for extra texture and natural sweetness.

Finishing flavors:

This is where the flavor in the chili comes alive. Adding a healthy splash of maple syrup (or date syrup or coconut sugar) balances the bitterness of the spices and tomatoes. Definitely do a taste test after adding the sweetener to see if more is needed. I promise it won’t taste sweet, just balanced.

An acid, like lime juice, gives the chili that all-important tanginess and zing. Just like with the sweetener, taste it to see if you need to add more. I’m a huge fan of cilantro and love the fresh and bright herbiness it brings to this dish, but if you’re not on the cilantro train, feel free to leave it out.

Toppings:

Avocado and dairy-free sour cream add a wonderful cooling effect to balance the spicy chilis and make the dish even more creamy and filling.

This Vegan Chocolate Chili Recipe is:

• Incredibly flavorful

• Rich and filling

• The perfect creamy/chunky texture

• Full of protein and veggies

• Dairy-free, gluten-free, and oil-free

This is the perfect recipe for cold winter nights when snuggling up to a steaming bowl of chili seems better than just about anything else on earth. I hope you give it a try and fall in love with a whole new way to eat chocolate!

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

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Ingredients for Vegan Chocolate Chili

Sauteed Veggies:

• 1 medium yellow onion, diced (about 2 cups)

• 2 teaspoons of kosher salt, divided

• Water for sautéing

• 6 cloves of garlic, minced or pressed

• 2 medium carrots, finely chopped (about 1 cup)

• Freshly ground black pepper

 Spice Mix:

• ¼ cup (25g) of cocoa powder, unsweetened (Dutch-process)

• 2 tablespoons of chili powder, mild

• 1 tablespoon of cumin powder

• 1 tablespoon of oregano

• 2 teaspoons of ground ancho chili

• 1 teaspoon of cinnamon

• 1 teaspoon of smoked paprika

• ½ teaspoon of ground chipotle chile (use 1 teaspoon for spicy or omit for a “no heat” version)

 The Chili Base:

• 2 cups (480 mL) of vegetable broth    

• 1 (28 oz./800g) can of whole peeled tomatoes with juices

• 1 medium yam, peeled and diced (about 2 cups)

• 1 (15 oz./425g) can of navy beans, drained and rinsed

• 1 (15 oz./ 425g) can of pinto beans, drained and rinsed

• 2 bay leaves

• 2 tablespoons of O3 Superfoods Flax Butter (see note)

• 3 tablespoons of maple syrup

Finishing Touches:

• ½ cup of chopped fresh cilantro

• 1½ tablespoon of freshly squeezed lime juice

• Salt and pepper to taste

Toppings: Optional but highly recommended

• Vegan sour cream

• Sliced avocado

• Lime wedge

• Chopped cilantro

Note: If you don’t have flax butter on hand, use tahini, or sauté the onions in a good quality olive oil (if you’re using oil).

Makes 6 hearty servings of chili

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How to make Vegan Chocolate Chili

Steps 1-2:

1. Heat a 6-quart Dutch oven (or heavy bottom pot) over medium-high heat. Add 3 tablespoons of water, your diced onions, and 1 teaspoon of salt. Sauté until soft, translucent, and slightly brown, 7-10 minutes. Add water, 1 tablespoon at a time, if the onions begin to dry out.

2. Add the garlic and sauté until fragrant, 1 minute more.

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Step 3:

3. Add the carrots, other 1 teaspoon of salt, a few twists of freshly ground black pepper, and sauté until tender, about 5 minutes. Add water, 1 tablespoon at a time, if the veggies begin to dry out.

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Step 4:

4. Sprinkle the cocoa and all the spices over the veggies, stirring vigorously for 30 seconds until well blended. The mixture will look dry and that’s totally normal. We are toasting the spices to enhance their flavor and temper any bitterness.

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Step 5:

5. Deglaze the pan with vegetable broth, scraping up any dried bits from the bottom of the pan.

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Steps 6-7:

6. Pour in tomatoes and their juices, breaking up the whole tomatoes with your stirring spoon (or hand).  Then add the beans, diced yam, bay leaves, flax butter, and maple syrup. Stir until all the ingredients are nicely mixed together.

7. Bring to a boil and then turn the heat down enough so that the chili is at a gentle simmer and happily bubbling away. Simmer, uncovered, for 30 minutes, dragging a wooden spoon across the bottom now and then to prevent any sticking or burning. When the yams are nice and tender, it’s done.

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Step 8:

8. Remove the bay leaves and scoop 1½ cups of chili into a blender. Blend until smooth and add the blended chili back to the pot. Stir until well incorporated. You can also use an immersion blender to blend the chili in a separate bowl.

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Step 9:

9. Sprinkle cilantro and lime juice over the chili and stir. Test to see if you need to add more lime juice for tanginess. Test for sweetness as well, adding up to 2 more tablespoons of maple syrup to balance any bitterness. Season with salt and pepper to taste.

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Step 10:

10. Scoop into bowls and top with dairy-free sour cream and avocado slices. Garnish with a lime wedge and chopped cilantro, if you like, for a pop of color.

Enjoy served with Vegan Cornbread for a cozy and hearty meal.

Storage: Keeps well refrigerated for up to a week or frozen for 3 months. Gently reheat on the stovetop or in the microwave. Vegan Chocolate Chili tastes even better the next day after all the spices have gotten to know each other!

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Healthy Chocolate Recipes to eat all day long!

Healthy Rocky Road Smoothie Bowl

Dairy-Free Hot Cocoa Mix

Chocolate Covered Chickpea Clusters

Vegan Dark Chocolate Tart

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

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Yield: 6 hearty servings

Author: Carol Clayton

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Vegan Chocolate Chili

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This Vegan Chocolate Chili recipe is rich and filling with layers of complex flavor from savory spices and cocoa powder. It’s protein-rich, oil-free, and tastes nothing short of decadent.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

IngredientsUSMetric

Sautéed Veggies:

• 1 medium yellow onion, diced (about 2 cups)
• 2 teaspoons of kosher salt, divided
• Water for sautéing
• 6 cloves of garlic, minced or pressed
• 2 medium carrots, finely chopped (about 1 cup)
• Freshly ground black pepper

Spice Mix:

• ¼ cup (25g) of cocoa powder, unsweetened (Dutch-process)
• 2 tablespoons of chili powder, mild
• 1 tablespoon of cumin powder
• 1 tablespoon of oregano
• 2 teaspoons of ground ancho chili
• 1 teaspoon of cinnamon
• 1 teaspoon of smoked paprika
• ½ teaspoon of ground chipotle chile (use 1 teaspoon for spicy or omit for a “no heat” version)

The Chili Base:

• 2 cups (480 mL) of vegetable broth
• 1 (28 oz./800g) can of whole peeled tomatoes with juices
• 1 medium yam, peeled and diced (about 2 cups)
• 1 (15 oz./425g) can of navy beans, drained and rinsed
• 1 (15 oz./ 425g) can of pinto beans, drained and rinsed
• 2 bay leaves
• 2 tablespoons of O3 Superfoods Flax Butter (see note)
• 3 tablespoons of maple syrup

Finishing Touches:

• ½ cup of chopped fresh cilantro
• 1½ tablespoon of freshly squeezed lime juice
• Salt and pepper to taste

Instructions

1. Heat a 6-quart Dutch oven (or heavy bottom pot) over medium-high heat. Add 3 tablespoons of water, your diced onions, and 1 teaspoon of salt. Sauté until soft, translucent, and slightly brown, 7-10 minutes. Add water, 1 tablespoon at a time, if the onions begin to dry out.
2. Add the garlic and sauté until fragrant, 1 minute more.
3. Add the carrots, other 1 teaspoon of salt, a few twists of freshly ground black pepper, and sauté until tender, about 5 minutes. Add water, 1 tablespoon at a time, if the veggies begin to dry out.
4. Sprinkle the cocoa and all the spices over the veggies, stirring vigorously for 30 seconds until well blended. The mixture will look dry and that’s totally normal. We are toasting the spices to enhance their flavor and temper any bitterness.
5. Deglaze the pan with vegetable broth, scraping up any dried bits from the bottom of the pan.
6. Pour in tomatoes and their juices, breaking up the whole tomatoes with your stirring spoon (or hand). Then add the beans, diced yam, bay leaves, flax butter, and maple syrup. Stir until all the ingredients are nicely mixed together.
7. Bring to a boil and then turn the heat down enough so that the chili is at a gentle simmer and happily bubbling away. Simmer, uncovered, for 30 minutes, dragging a wooden spoon across the bottom now and then to prevent any sticking or burning. When the yams are nice and tender, it’s done.
8. Remove the bay leaves and scoop 1½ cups of chili into a blender. Blend until smooth and add the blended chili back to the pot. Stir until well incorporated. You can also use an immersion blender to blend the chili in a separate bowl.
9. Sprinkle cilantro and lime juice over the chili and stir. Test to see if you need to add more lime juice for tanginess. Test for sweetness as well, adding up to 2 more tablespoons of maple syrup to balance any bitterness. Season with salt and pepper to taste.
10. Scoop into bowls and top with dairy-free sour cream and avocado slices. Garnish with a lime wedge and chopped cilantro, if you like, for a pop of color.

Notes:

Toppings: Optional but highly recommended

• Vegan sour cream
• Sliced avocado
• Lime wedge
• Chopped cilantro

Note: If you don’t have flax butter on hand, use tahini, or sauté the onions in a good quality olive oil (if you’re using oil).

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

Nutrition Facts

Calories

238.03

Fat (grams)

4.25

Sat. Fat (grams)

0.42

Carbs (grams)

42.41

Fiber (grams)

11.08

Net carbs

31.34

Sugar (grams)

5.52

Protein (grams)

10.67

Sodium (milligrams)

1024.32

Cholesterol (grams)

0.18

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

Chocolate Avocado Smoothie Bowl

Chocolate Avocado Smoothie Bowl / Vegan & Protein-Rich

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If you love chocolate for breakfast, you’ll love this Chocolate Avocado Smoothie Bowl! It’s full of plant-based protein, healthy fats, and tastes just like pudding. It’s rich and creamy while being vegan, gluten-free, and oil-free.

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Remember when chocolate avocado mousse was all the rage? I still love this simple and healthy dessert. In fact, I love it so much I eat it for breakfast, but in smoothie bowl form! It just took a few tweaks to turn this decadent treat into a fiber-filled, chocolate protein bomb.

If you’re a chocolate lover like me, you’ll be happy to know that this scrumptious smoothie bowl is secretly healthy, made with black beans, raw cacao powder, avocado, and is completely fruit-sweetened.

What’s in this chocolate avocado smoothie bowl?

Black beans

This is where the fiber and protein come in. Black beans are a great source of these nutrients and blend up super creamy in smoothie bowls. I promise you won’t taste the beans! They taste just like chocolate when mixed with cacao powder.

Avocado

Avocado is what makes this smoothie bowl rich and creamy. It blends up silky smooth, like pudding, and makes the bowl extra filling. Thank you healthy fats!

Raw Cacao Powder

Aka, healthy chocolate. Cacao powder is made from finely blended cacao nibs and is loaded with plant-based calcium, iron, and antioxidants. When mixed with a sweetener, it becomes a super healthy chocolate treat!

This Chocolate Avocado Smoothie Bowl is:

• Full of chocolatey flavor

• Rich and creamy

• Healthy & Vegan

• Filling

• Loaded with protein and fiber

This is one of those smoothie bowls that tastes weirdly good after a workout. If I’m craving chocolate before a run, I’ll set the blender out on the counter so I can pounce on those ingredients right when I get back!

Are you ready to make dessert for breakfast?! Me too!

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

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Ingredients for Chocolate Avocado Smoothie Bowl

• (1) 15 oz can (425 grams / 1½ cups) of black beans, drained and rinsed

• 2 large very ripe bananas

• 1 large ripe avocado

• ¾ cup of almond milk

• ¼ cup of raw cacao powder

• 2 teaspoons of vanilla

• 1/8 teaspoon of fine sea salt

• 4 large medjool dates, pitted (6 for sweeter)

Makes 2-3 bowls

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How to make Chocolate Avocado Smoothie Bowl

Steps 1-2:

1. First, if using canned beans, drain off the bean liquid and give them a rinse under cold running water. This keeps your smoothie bowl from tasting “beany”.

2. Add the beans, bananas, avocado, and almond milk to a blender container followed by the cacao powder, vanilla, salt, and dates.

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Step 3:

3. Securely attach the lid to the container and blend, starting at low speed and then working your way up to medium or even high speed, depending on how powerful your blender is. You will need to stop and scrape the sides of the container now and then or use the tamper (with a Vitamix) to push the food towards the blade. When the mixture can spin freely in the blender and looks creamy, it’s ready.

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Step 4:

4. Scoop the chocolatey mixture, which will be the consistency of pudding, into 2-3 bowls and top with blueberries, cacao nibs, and coconut flakes!

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Enjoy as a quick and filling breakfast or a healthy dessert!

If you love chocolate for breakfast, check out these mouthwatering smoothie bowl recipes!

Chocolate Cherry Almond Smoothie Bowl

Hot Cacao Smoothie Bowl

Healthy Rocky Road Smoothie Bowl  

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Cashew Golden Milk

Cashew Golden Milk / Dairy-Free

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This ultra-rich and creamy cashew golden milk is brimming with healthy turmeric and warm spices. It’s vegan, dairy-free, and can be made in about 5 minutes using a blender. Enjoy as a delicious warm winter beverage or, served cold, as a summer treat!

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I first tried golden milk at this swanky vegetarian restaurant in LA a few years back. It was a beautiful creamy golden color, served warm, and the frothy top was sprinkled with black pepper which seemed both unusual and fun. Each sip tasted weirdly delicious like chai latte meets healthy yogi.

I’ve been captured by this fantastically healthy beverage ever since, so I thought it was time share the love with you, especially now that it’s cold and flu season!

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What is Golden Milk?

Golden milk is an Indian drink also known as haldi doodh, which is turmeric stirred into milk (or tea). This beloved beverage has a rich history with many recipe variations. It has long since been hailed for its healing and anti-inflammatory properties that also support the immune system. You can read all about golden milk, its history and health benefits here.

What’s in Cashew Golden Milk?

Cashews

To make the most lusciously creamy golden milk vegan and dairy-free, we start with soaked cashews. The great thing about cashews is that they blend up completely smooth with no straining necessary. Cashews create golden milk that is thick, rich, silky, and filling all while adding healthy fats, making the turmeric more bioavailable.

Soak your cashews in cold water overnight, or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

Turmeric and warm spices

Turmeric is what gives golden milk its beautiful golden color and unique taste. I use ground turmeric, but you can toss in fresh turmeric if you like. The other warm spices are ginger and cinnamon which are a natural fit. I also add a splash of vanilla and a pinch of salt which unlocks the flavor of the spices.

Note: If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

Pepper

This is where things may seem a little weird, but trust me, that peppery kick is what takes golden milk from basic latte to addictively delicious. Black pepper also makes the curcumin in turmeric more bioavailable…how cool is that?!

Maple syrup

A healthy splash of sweetener helps balance the bitter flavor of the turmeric and mellow the fire from the ginger and pepper. Maple syrup is my go-to liquid sweetener, but you can also use date syrup, or soaked dates, to make this recipe completely fruit sweetened.

Enjoy Warm or Cold

Cashew Golden Milk is traditionally served warm, latte style, but makes a killer summer treat served over ice. I’ll often take a swig straight from the jar in the fridge, even during winter. It tastes delicious and a little less spicy when cold. For a warm beverage, gently heat your golden milk in a small saucepan on the stovetop until simmering, or pop it in the microwave until nice and warm but not totally hot. (Which is what I usually do!)

This Cashew Golden Milk recipe is:

• Rich and filling

• Luscious and creamy

• Packed with warm spices

• Super healthy

• Caffeine-free

If you haven’t tried this golden miracle of a beverage, I enthusiastically invite you to climb aboard the golden milk train. You just may become a fanatic, like me, and get through the winter cold and flu free!

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

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Ingredients for Cashew Golden Milk

• 2 cups of cold water

• ½ cup (70g) of raw cashews (soaked until soft)

• 3 tablespoons (1½ oz) of maple syrup

• 1 teaspoon of vanilla

• 1 teaspoon of ground turmeric

• ½ teaspoon of ground cinnamon

• ½ teaspoon of ground ginger

• 1/8 teaspoon of freshly ground black pepper (plus more for sprinkling)

• A pinch of fine sea salt

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How to make Cashew Golden Milk

Steps 1-3:

1. First, soak your cashews in cold water overnight or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

2. Add the water, cashews, maple syrup, vanilla, and spices to a blender. I’ve had the best luck with a small cup-style blender like a Nutribullet.

3. Secure the lid and blend, at high speed, until completely smooth with no cashew lumps remaining. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.

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Steps 4-5:

4. Warm the golden milk in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). It also tastes delicious served cold straight from the fridge.

5. Pour into your favorite mug and sprinkle with freshly ground black pepper.

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Enjoy as a warm healing beverage during cold and flu season or served over ice as a healthy summer treat!

Notes:

If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

Other delicious beverage recipes to enjoy!

Dairy-Free Hot Cocoa Mix

Homemade Almond Milk

Homemade Oat Milk

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If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Tangy Tofu Yogurt

Tangy Tofu Yogurt / 3 Ingredient Vegan Yogurt

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Make your own yogurt at home in 5 minutes! This delicious Tangy Tofu Yogurt is lightly sweetened with just the right amount of zip from freshly squeezed lemon juice. It has only 3 ingredients and is vegan, gluten-free, and oil-free!

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This blog post has been updated with new photos and writing. The recipe remains the same.

Easy peasy, lemon squeezy! Let me introduce you to the friendliest homemade vegan yogurt. There’s no tricky probiotic capsules or fancy heating gadgets required. So, technically, this recipe tastes just like yogurt but, isn’t actually fermented like traditional yogurt. All you do is toss extra-firm silken tofu, date sugar (or powdered sugar), and lemon juice into a blender and blend. That’s it!

I’ve experimented around some with making homemade fermented yogurt. It takes a little bit of patience and practice and super super clean equipment. Once I ended up with pink, curdled coconut yogurt I tried to make in my Instant Pot that was so smelly I couldn’t even put it in the compost bucket! So, while I appreciate the art of homemade yogurt, it’s SO much easier (and cheaper) to whip up fool-proof delicious yogurt in a blender.

What I love about this recipe is that it tastes SO much like traditional yogurt but is dairy and oil free. It’s rich and creamy with just enough sweetness to make you feel like you’re eating something special. On holidays I’ll make my family a yogurt “breakfast bar” where you lay out jars of Tangy Tofu Yogurt with all sorts of fun toppings like granola, berries, and chocolate chips. Everyone loves to create their own parfait because who doesn’t love dessert for breakfast?!

How can I use Tangy Tofu Yogurt?

Let your creativity flow and enjoy this vegan yogurt any way you would use traditional yogurt!

• Mix with your favorite granola

• Layer, parfait style, with berries

• Spread on top of toast or quick breads

• Blend into smoothies

• Snack on it straight from the jar!

This Tangy Tofu Yogurt recipe is:

• Quick and easy

• Economical

• Protein-rich

• Dairy-free

• Sweet and tangy

• Creamy

I hope you enjoy this super simple recipe as much as I do!

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

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Ingredients for Tangy Tofu Yogurt

• 12.3 oz (349 grams) of extra firm silken tofu

• ¼ cup of date sugar or powdered sugar

• 3 tablespoons of freshly squeezed lemon juice

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How to make Tangy Tofu Yogurt

Step 1:

1. Add the tofu, sugar, and lemon juice to a blender container.

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Step 2:

2. Securely attach the lid and blend until completely creamy, scraping down the sides of the container as necessary.

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Step 3:

3. Scoop the creamy yogurt into a glass jar and store in the fridge for up to a week.

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Enjoy layered, parfait style, with granola and berries or simply eat plain!

More breakfast recipes to fall in love with!

Vegan Gingerbread Blender Muffins

Cinnamon Raisin Granola

Classic Tofu Scramble

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Super Seed Energy Bites

Super Seed Energy Bites

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These Super Seed Energy Bites are loaded with nutrients and make the perfect healthy snack, all while tasting like a chocolate treat! This easy-to-make recipe comes together in just 20 minutes and is vegan, gluten-free, and oil-free!

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This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

I have a confession to make. Before creating this recipe, I had never tried energy bites. Maybe this is because I grew up with a concoction that my mom fondly named “Peanut” which was a cover for emptying random old pantry items into a bowl, mixing them with peanut butter, and forming them into balls. Everyone in the house loved them, which was always a curiosity to me. Now that I’m older, (much older) I see what a fantastic and convenient idea it is to combine nutrient-dense pantry staples with nut or seed butter, and then roll them into tasty bite-sized balls. Hello energy bites!

Energy bites taste like a fudgy dessert but are full of healthy fats and protein making them perfect for snack attacks! They are also super filling and portable. I’ll often make a double batch and stash them in the freezer, then pull a few out in the morning to look forward to between meals or after a run.

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What’s in Super Seed Energy Bites?

Seeds

Seeds are some of nature’s best superfoods and they’re so cute! These ‘lil nutritional powerhouses add a fun crunch to the bites and make them really filling. This recipe has hemp hearts and sesame seeds, but you can add chia seeds or raw pumpkin seeds too. Rolling the balls in sesame seeds also makes them less sticky to handle and beautiful at the same time.

Seed butter

Flax butter is a new to me superfood that has been used by ancient cultures as part of their training regimen and as a snack food. A little goes a long way so you only need 1 tablespoon for the whole batch of energy bites. Click here to learn more about flax butter!

Tahini, which is ground up toasted sesame seeds that have been blended into butter, has a creamy, silky consistency that helps the bites stick together.

Dates and rolled oats

Sweet sticky dates hold all those lovely seeds and oats together. They are naturally very sweet without tasting like some crazy dessert. If your dates feel dry and firm, pop them in the microwave for 5-10 seconds (they burn quickly!) to soften them.

Raw cacao powder

Raw cacao powder makes the bites taste rich and fudgy and I love finding ways to tuck this superfood into recipes. For a different flavor profile, you can swap out the cacao powder for 2 teaspoons of cinnamon.

Can I mix in other ingredients?

Yes! Adding chia seeds, raw pumpkin seeds, chopped nuts, or cacao nibs will bump up the nutrient level of the bites and give them an extra crunch. You can add up to ¼ cup of additional ingredients and the balls will still stick together.

I should definitely thank my mother for introducing my young self to “Peanut” and planting the seed for this fun and versatile recipe!

Did you know that you can turn the crust of my Vegan Dark Chocolate Tart into energy bites? Yup! Just make the dough and roll it into bite sized balls for a healthy chocolate treat!

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

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Ingredients for Super Seed Energy Bites

• ¾ cup (110 grams) of medjool dates, pitted (about 6 large dates)

• ½ cup (45 grams) of rolled oats

• 3 tablespoons of tahini

• 2 tablespoons of maple syrup

• 2 tablespoons of raw cacao powder

• 2 tablespoons of hemp hearts

• 1 tablespoon of O3 Superfoods Flax Butter (see note)

• 1 teaspoon of vanilla

• ¼ teaspoon of fine sea salt

• 2 tablespoons of sesame seeds (for rolling the bites in)

Makes 14 (1) tablespoon sized energy bites

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How to make Super Seed Energy Bites

Steps 1-2:

1. First, give your dates a squeeze. You want them to be nice and soft. If they feel stiff, pop them in the microwave for 5-10 seconds until soft and almost sticky.

2. Add the dates and the rest of the ingredients to a food processor (not a blender). Using the pulse setting, process the mixture until it begins to look like coarse sand. Continue to process until a tablespoon of the dough can be rolled into a smooth ball. You may have to stop a time or two and scrape the sides of the container.

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Step 3:

3. Scoop out 14 tablespoon-sized balls and roll them between your palms until smooth.

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Steps 4-5:

4. Pour the sesame seeds into a small dish and roll the energy bites around in the seeds so they are coated all over. Press the seeds into the bites by rolling them between your palms.

5. Store in the refrigerator for firm energy bites or in the pantry for “fudgy” energy bites. They also freeze really well.

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Enjoy anytime you need a tasty pick-me-up. Energy bites also make great travel snacks!

Notes:

If you don’t have flax butter on hand, use tahini or your favorite creamy/drippy style nut butter.

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Craving healthy snacks?! Check out these scrumptious recipes!

Chocolate Covered Chickpea Clusters

Tangy Tofu Yogurt

Oatmeal Breakfast Cookies

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If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!