Once you try this easy recipe, it may become your new favorite way to make chocolate chip cookies. The hands-on time is minimal, but the wow factor is huge. Read on for step-by-step instructions so you can make this showstopping rainbow skillet cookie at home.

Ingredients

Here’s what you’ll need to make the ultimate rainbow skillet cookie:

• 1 1⁄4 cups all-purpose flour – The base of the cookie dough starts with all-purpose flour, which provides structure. Spoon and level the flour to accurately measure it.
• 1 teaspoon baking soda – Baking soda helps the cookie rise and develop. Make sure it hasn’t expired or lost potency.
• 1⁄2 teaspoon salt – A pinch of salt balances out some of the sweetness.
• 1 cup butter, softened – Butter provides incredible richness and flaky texture. Allow refrigerated butter to soften at room temperature before using.
• 1 cup granulated sugar – This is the main source of sweetness. White granulated sugar adds a nice even sweet flavor.
• 1 cup packed brown sugar – Brown sugar contributes extra moisture for a chewy cookie while also amplifying sweetness.
• 2 large eggs – Eggs act as a binder and add protein to make the cookie dough sturdy.
• 2 teaspoons vanilla extract – Vanilla provides its signature flavor and aroma. Use real vanilla only here.
• 12 ounces semi-sweet chocolate chips – No cookie would be complete without melty morsels of chocolate goodness. Semi-sweet chips offer the classic chocolate chip cookie experience.
• 1 1⁄2 cups M&Ms – This is what makes it a rainbow! The colorful candy-coated chocolates look beautiful when swirled into the batter.

Tools

To make this recipe, you’ll need:

• A 10-inch cast iron skillet
• A large mixing bowl
• A hand or stand mixer
• Spatulas for mixing and serving

Step-by-Step Instructions

Follow these simple steps for how to make rainbow skillet cookies:

1. Preheat oven to 350°F. Place a 10-inch cast iron skillet in the hot oven while it preheats. This helps the skillet get piping hot so the edges of the cookie will be nice and crispy.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a stand mixer or using a hand mixer, cream together the butter and both sugars until light and fluffy, about 2 minutes.
4. Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla.
5. Gradually mix the dry ingredients from step 2 into the wet ingredients just until combined. Do not overmix.
6. Use a rubber spatula to fold in the chocolate chips and M&Ms, distributing them evenly throughout the thick dough.
7. Carefully remove the hot skillet from the oven. Pour the cookie dough into the center of the pan and smooth it evenly to the edges.
8. Bake for 20 minutes. The cookie will still look underbaked and soft in the center but will set up after cooling.
9. Allow the giant cookie to cool in the skillet for at least 20 minutes before slicing and serving. Use a butter knife to cut the cookie into wedges right in the pan.
10. Enjoy the warm, melty cookie while the center is still nice and gooey!

Tips for Making Perfect Rainbow Skillet Cookies

• Make sure your skillet is properly preheated so the cookie will be crispy on the outside.
• Use an ice cream scoop to portion balls of dough evenly onto the skillet.
• Do not overbake or the center won’t be soft and fudgy.
• Let it cool a bit before cutting so it firms up enough to slice cleanly.
• Store leftover cookie tightly covered at room temperature up to 1 week.
• Freeze dough balls on a baking sheet, then store in a freezer bag to bake fresh cookies later!

What Makes This Recipe So Delicious?

What sets this rainbow cookie apart is that signature skillet cookie texture. Crisp, buttery edges give way to an ultra-thick center that stays fudgy for days. Every bite contains a satisfying ratio of doughy cookie, melty chocolate, and crunchy candy coatings.

The abundance of brown and white sugar makes this a sweet treat, while the dash of salt balances things out. Eggs and butter provide richness to keep things ultra-moist. Vanilla lends its familiar fragrance and flavor to complement the chocolate.

As far as mix-ins, semi-sweet chocolate chips are a must for classic chocolate chip cookie appeal. And M&Ms take this cookie over the top with sprinkles of color and fun.

Possible Variations to Try

This recipe is delicious as written, but you can always spice it up with your favorite mix-in combinations. Here are some ideas:

• Substitute peanut butter chips for some or all of the chocolate chips
• Use white chocolate chips instead for a blonde-colored cookie
• Add 1⁄2 cup toffee bits for buttery, salty crunch
• Mix in chopped nuts like pecans or walnuts for extra texture
• Replace the M&Ms with Reese’s Pieces to highlight peanut butter and chocolate

No matter what you try, this skillet cookie method yields impressive results. The ratios of dough to mix-ins can be adjusted, but the technique remains the same. Give your favorite add-ins a go by scattering them into the batter before baking.

Conclusion

If you like making giant desserts that impress people, grab your cast iron skillet and bake up this rainbow cookie immediately. It looks incredible coming straight out of the oven, overflowing with melty chocolate chips and colorful M&Ms throughout. The contrast of crispy, chewy, and gooey textures in every bite makes this indulgent treat hard to resist.

Whip up this crowd-pleasing rainbow skillet cookie using the step-by-step instructions included above. Customize it with your favorite mix-in additions once you’ve mastered the basic recipe. This is sure to become your most requested cookie for gatherings, holidays, or any day a sugar fix is needed. I sincerely hope you find this “Rainbow Skillet Cookie- Recipe and ingredients” article helpful.

The post Rainbow Skillet Cookie- Recipe and ingredients appeared first on Wandering Vegans.

The beauty of this cake lies in its simplicity. Relying on ingredients you likely already have on hand, like all-purpose flour, granulated sugar, baking powder, salt, milk, vegetable oil, eggs, and vanilla extract, it comes together in just minutes right on your stovetop. No stand mixer, no fancy pans, and no fussy techniques required.

Read on for the full stovetop vanilla cake recipe, as well as tips for ensuring your cake bakes up light, moist, and melt-in-your-mouth tender every time. This just might become your new favorite vanilla cake!

Stovetop Vanilla Cake Ingredients

As mentioned above, this cake recipe truly utilizes simple, versatile ingredients you can easily keep stocked in your pantry and fridge. Here’s what you’ll need:

• All-purpose flour: The base of the cake relies on this pantry staple. Be sure to spoon and level your flour when measuring to get an accurate cup.
• Granulated sugar: White sugar sweetens the cake and helps give it both moisture and structure.
• Baking powder: This leavening agent produces carbon dioxide bubbles that make the cake rise high as it bakes.
• Salt: Just a pinch balances out sweetness and enhances overall flavor.
• Milk: The milk adds moisture, richness, and tenderness. Whole or low-fat milk both work well.
• Vegetable oil: Oil gives the cake extra softness and moisture. Canola, grapeseed, or another neutral-tasting oil works best.
• Eggs: Eggs act as an emulsifier and give the cake lift, structure and extra richness. Large eggs are ideal.
• Vanilla extract: What would vanilla cake be without vanilla? This concentrated extract provides deep vanilla flavor.
• Butter and powdered sugar (for frosting): The crowning touch is a simple yet heavenly vanilla buttercream frosting.

How to Make Stovetop Vanilla Cake from Scratch

Baking this easy, from-scratch vanilla cake only requires a few steps:

1. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. Set aside.
2. Mix wet ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
3. Combine everything: Pour the wet ingredient mixture into the dry ingredients. Gently whisk everything together, being careful not to overmix, just until no streaks of flour remain.
4. Cook on the stove: Pour the batter into an ungreased 9-inch round cake pan. Place the pan directly on your stove burner over medium heat. Cook for 12-15 minutes, rotating occasionally, until the cake is lightly golden brown and an inserted toothpick comes out clean.
5. Cool completely: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Allow it to cool completely.
6. Make frosting: While the cake cools, use an electric mixer to whip together softened butter and powdered sugar. Beat in milk and vanilla extract. Spread over cooled cake.

And that’s truly all there is to it! In less than an hour you can have a pretty two-layer cake ready to serve. Talk about easy baking from your pantry.

Tips for the Best Stovetop Vanilla Cake

With just a few helpful tips and tricks, you can master this simple stovetop method for an extra tender, fluffy vanilla cake:

• Don’t overmix the batter. Gentle mixing preserves the delicate rise from the baking powder. Overbeating will deflate it.
• Use an oven-safe pan placed right on your stovetop burner. Cast iron or stainless steel work well. This unique baking method eliminates the need to preheat an oven.
• Rotate the pan occasionally as it cooks. This allows even browning and cooking on all sides.
• Test doneness with a toothpick. An inserted toothpick should come out clean with no wet batter clinging to it.
• Invert onto a rack immediately to prevent sogginess. Allow ample time for cooling before frosting or slicing.

Now that you know the easy play-by-play for whipping up tall, fluffy vanilla cakes on your stovetop, let’s go over some serving suggestions and storage tips.

Serving and Storing Your Stovetop Vanilla Cake

This light, tender vanilla cake begs to be shown off! After spreading on a silky vanilla buttercream frosting, decorate it with fresh berries, sprinkles, toasted coconut, chocolate shavings, citrus zest, or your other favorite cake toppings.

For gift-giving, the frosted cake layers can be stacked into a tower and wrapped decoratively. Or, thin cake slices can be individually packaged as sweet homemade treats for friends.

Leftover unfrosted cake layers can be well wrapped in plastic wrap then foil and frozen for 1-2 months. Thaw overnight in the fridge before using. Frosted cakes taste best kept refrigerated and consumed within 3-4 days.

Now that you’ve got all the tips, tricks, and info on this simple stovetop vanilla cake, it’s time to get baking! Whip up this pantry staple recipe the next time you need an easy, impressive dessert. It’s sure to satisfy any sweet tooth with its super moist, light crumb and rich vanilla flavor. I sincerely hope you find this “Fluffy Stovetop Vanilla Cake- Recipe and ingredients” article helpful.

The post Fluffy Stovetop Vanilla Cake- Recipe and ingredients appeared first on Wandering Vegans.

Crude vegetarian dessert bars are a piece of this development since they give a nutritious option in contrast to conventional treats without settling for less on taste. In this piece, we investigate crude vegetarian dessert bars, with the Veggie lover Chuckles bar as our highlighted visitor. Lets read below about “Raw Vegan Dessert Bars Vegan Snickers Bar.”

Understanding Raw Vegan Dessert Bars:

Everything You Need to Know The raw vegan dessert bar is a novel dessert option that adheres to veganism and raw foodism. Certain individuals eat their food uncooked or with negligible readiness since they think it keeps a bigger number of supplements and catalysts than prepared food. The expression “crude foodism” depicts this eating regimen. Veggie lovers, then again, decline to consume any sort of creature item, including eggs, dairy, and meat. Combining these ideas results in a delicious selection of desserts made with nutritious plant-based ingredients.

Key Ingredients in Raw Vegan Dessert Bars:

• Nuts and Seeds: Fixings frequently found in crude veggie lover dessert bars incorporate sunflower seeds, almonds, pecans, and cashews. These ingredients contribute essential nutrients like protein, fiber, and healthy fats, as well as the dish’s rich and satisfying texture.
  
• Dates and Dried Fruits: Crude veggie lover treats can sporadically be improved with regular fixings like dates and dried organic products. Dates hoist the chewy surface and caramel-like kind of various bars.
  
• Coconut: A common component of raw vegan dessert bars is coconut. You can think that it is in destroyed, oil, or milk structure. In addition to the fact that it is a solid wellspring of fat, however it likewise adds a sprinkle of tropical flavor and makes different flavors pop.
  
• Cacao and Carob: Carob powder or raw cacao powder can be used for the chocolate layer in chocolate bars. Without the refined sugars found in regular chocolate, these ingredients provide all the rich chocolate flavor.
  
• Nut Butters: Raw vegan bars can be made creamier and flavorful by using nut butters like peanut butter, almond butter, or any other variety of nuts.

Exploring the Vegan Snickers Bar:

The essential parts of this mouth-watering treat are these:

• Nougat Layer: The nougat covering of vegetarian Chuckles bars is normally made with a blend of nuts, generally cashews and almonds, and is improved with dates. This base layer, looking like the nougat in exemplary Chuckles bars, is chewy and delectable.
  
• Caramel Layer: The caramel layer is commonly made utilizing nut margarine, dates, and coconut oil. It tastes perfect. Similar to the original caramel, this syrupy, sticky ingredient gives the vegan Snickers bar a delicious flavor.
  
• Nutty Layer: Almonds, peanuts, or different nuts, entire or hacked, may be tracked down on the caramel layer. The crunch and nutty flavor are suggestive of the first Giggles bars’ cooked peanuts.
  
• Chocolate Coating: A rich chocolate mix covers the beyond vegetarian Chuckles bars. Coconut oil, an all-normal sugar, and crude cacao or carob powder meet up to frame the chewy chocolate covering.

Benefits of Raw Vegan Dessert Bars:

• Nutrient-Dense: These crude vegetarian dessert bars are a genuine nutrient and mineral mother lode, loaded with fundamental supplements. The utilization of entire, natural fixings makes these snacks nutritious.
  
• Digestive Health: The dietary fiber in crude veggie lover dessert bars, which begins from various sources including nuts, seeds, and dried organic products, helps with the stomach related process. Fiber keeps a decent microbiome in the stomach and ordinary solid discharges.
  
• Sustained Energy: Crude veggie lover bars give supported energy because of their mix of protein, great fats, and complex sugars. These sweets keep you going longer than refined sugars, which are more susceptible to fluctuations.
  
• Reduced Environmental Impact: Veganism and a crude food diet are environmentally solid way of life decisions. By and large, plant-based counts calories meaningfully affect the climate than creature based abstains from food.
  
• Allergen-Friendly: For people who have dietary restrictions or food sensitivities, these might be a good substitute.

Tips for Making Raw Vegan Dessert Bars at Home:

• Experiment with Flavors: Express your creative mind with regards to enhance blends by using parts, for example, citrus zing, flavors, or concentrates. This permits you to customize the bars however you would prefer.
  
• Use High-Quality Ingredients: Because there aren’t many ingredients in raw vegan desserts, it’s important to use high-quality organic products.
  
• Invest in Quality Kitchen Equipment: A strong blender and food processor are fundamental for making crude vegetarian dessert bars with impeccably mixed surfaces, so it merits putting resources into excellent cookware. Burning through cash on top notch kitchen appliances is reasonable.
  
• Embrace Superfoods: To work on the dietary benefit of your treat bars, take a stab at adding chia seeds, hemp seeds, or spirulina. These additional items supply supplemental minerals and nutrients.
  
• Pay Attention to Texture: Crude veggie lover dessert bars need cautious regard for surface assuming that they are to be delicious. To achieve the desired texture, experiment with various amounts of ingredients like nuts and dates.

Conclusion:

In the event that you’re searching for an irreproachable method for enjoying something sweet, yet need to eat plants, crude vegetarian dessert bars are a phenomenal decision. Veggie lover Chuckles bars specifically are a model of how to make an exemplary bite that is more straightforward on both your wellbeing and the climate. I hope you like reading “Raw Vegan Dessert Bars Vegan Snickers Bar.”

The post Raw Vegan Dessert Bars Vegan Snickers Bar appeared first on Wandering Vegans.

Lavender Rosemary Vegan Scone Ingredients
This recipe comes together with pantry staples and garden herbs for simple yet gourmet appeal. You’ll need:

– Gluten-free oat flour
– Baking powder
– Pinch salt
– Lavender buds
– Fresh rosemary, chopped
– Coconut oil
– Coconut milk
– Maple syrup

How to Make Lavender Rosemary Vegan Scones
Preheat your oven to 400°F and line a baking sheet with parchment. Then start prepping the fragrant, flavorful dough.

1. Place 2 cups gluten-free oat flour in a mixing bowl. Add in 2 teaspoons baking powder and a pinch of salt. Use an electric beater or fork to incorporate air and break apart any lumps.

2. Add in 1 tablespoon dried culinary lavender buds, chopped small, and 2 tablespoons fresh rosemary, minced. The combination infuses floral and woodsy notes.

3. Work 6 tablespoons chilled coconut oil into the dry mixture using a fork or pastry cutter until it looks crumbly with some pea-sized chunks remaining.

4. Pour in 1 cup chilled coconut milk from the can and 2 tablespoons maple syrup. Mix gently with a fork just until combined. Overmixing will make the scones dense.

5. Drop a heaping tablespoon of dough per scone onto the parchment-covered baking sheet, spacing 2 inches apart. Lightly shape each mound into a smooth round.

6. Use a sharp knife to cut diagonal slits across the top of each unbaked scone. This allows them to rise and cook evenly.

7. Bake for 20 minutes until lightly browned. Cool 5 minutes before transferring to a wire rack.

Lavender Rosemary Vegan Scone Serving Suggestions
Enjoy the scones warm or at room temperature. Serve plain, split and spread with coconut cream cheese, or a lavender cultured coconut or cashew yogurt. A smear of fruit jam or lemon curd provides contrasting sweet-tart pop.

For a satisfying snack or fast breakfast, pair with tea or a dairy-free latte. Offering these at an afternoon book club or baby shower makes for ideal nibbles to accompany the floral perfume in the air. Store extras in an airtight container at room temperature up to three days or freeze baked scones up to one month.

The Various Benefits of Lavender and Rosemary
Beyond scent and flavor, these herbs also impart healthy advantages. Lavender demonstrates antimicrobial properties to help deter harmful bacteria. Soothing, anxiolytic oils promote calm and relaxation – perfect for a self-care moment.

Similarly, rosemary contains anti-inflammatory and antioxidant rosmarinic acid helping fight cell damage by free radicals. This protects skin health and may lower risk of neurodegenerative disease. It also boasts a piney scent known to aid concentration and memory.

Let these gluten-free scones delight your senses while delivering nourishment. With a dynamite duo of herbs, intriguing texture, and elegant aesthetic they make an elevated treat worth slowing down to savor.

The post Delightful Lavender Rosemary Vegan Scones (Gluten-Free) appeared first on Wandering Vegans.

If you are looking for something chewy, filling, and delicious look no further! Korean garaetteok is so far my favorite vegan food that I have discovered in South Korea. Garaetteok is a steamed rice cake that is made from pounding and kneading steamed rice flour. It is common to cover them with honey or simple sauces and eat them on their own and to add them to Korean soups! Their texture and density is very similar to Italian gnocchi. If you like gnocchi you will most definitely LOVE these Korean rice cakes.

A Closer Look…

Garaetteok has become one of my all time favorite dishes because it is super delicious and extremely easy to make! You only need to boil the noodles for a few minutes and then toss them in a very simple sauce!

The Sauce

I tried staying pretty traditional with the sauce while also getting what is accessible at my local Korean market. I used a simple and classic combination of sweet and salty ingredients. These were a vegan Korean hot sauce, soy sauce, rice wine vinegar, sesame oil, and brown sugar. Easy peasy! You just mix them all together to create the most delicious and flavor packed sauce for these mild rice cakes.

As for the rice cakes, you can find them at your local Asian market depending on your location, or you can get them on Amazon here. As you may find there are many different types of rice cakes and they all vary slightly in texture and density, and they all have different names!

If you are really interested in Korean or Asian cuisine check out some of my other recipes like my Salty and Savory Simple Vegan Miso (Korean Doenjang). Again, a very simple dish that can be made in 20 minutes or less! I am hoping to post some more traditional dishes soon so stay posted!

Let me know what you think of this Korean Garaetteok recipe in the comments below!

Print Recipe

• 12 oz of garaetteok
• 2 tablespoons soy sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon hot sauce or paste of choice
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar
• 1/2 tablespoon canola oil

1

Bring about 3 cups of water to a boil in a medium pot

2

Add the garaetteok and boil on medium heat for about 5 minutes, or until very tender *

3

In the meantime prepare the sauce by mixing all the ingredients together in a small bowl

4

Heat the canola oil in a small pan and add the boiled garaetteok once the oil is hot

5

After a couple minutes, pour the sauce over the garaetteok and stir with a large spoon until they are all evenly coated

6

Heat for a few more minutes and then serve immediately

*If you get fresh garaetteok you do not have to do this step. If you got them frozen or refrigerated then you will need to boil them to make them tender again.

The post Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake) appeared first on Wandering Vegans.

So let’s take a closer look at this mouthwatering treat!

A Closer Look…

This vegan mug cake is crunchy on the outside and warm and chewy on the inside! The best combination of textures in my opinion!

Yummy!

Oat Flour

For this recipe I used oat flour. I would strongly recommend this flour as it has fiber, protein, and other nutritional value. It also offers a nice chewy cookie texture in a mug cake which is super delicious! You could also consider this recipe baked oats if you baked them in the oven!

Biscoff Cookies and Spread

This recipe is based around the famous Lotus cookie and a new find…the Biscoff Lotus Spread! You can buy the cookies in most local markets or grocery stores but you can also purchase them online here! Look here to find the Biscoff Spread! You can also check Amazon, E-mart, or G-market. In addition, peanut butter or almond butter are potential replacements for the Biscoff Spread but I recommend using the spread. You will not regret it and will have the full Lotus experience!

The Rest is Simple!

The rest of the ingredients are pretty typical for a cake or mug cake. Brown sugar, milk, agave, so on and so forth!

Warm, Pillowy, and Delicious!

This is a really delicious recipe my friends so please give it a try! Let me know what you think in the comments below!

If you love desserts check out some of my other favorites: Pillowy and Delicious Triple Chocolate Vegan Cookies, Vegan Peppermint Chocolate Chip Christmas Cookies, and Sweet and Tart Cranberry Vanilla Christmas Cake.

Print Recipe

• Dry Ingredients
• 3/4 cup oat flour
• 1/4 teaspoon baking powder
• Pinch of slat
• 2 teaspoons brown sugar
• Wet Ingredients
• 1 tablespoon Biscoff Spread (If you can’t find use almond or peanut butter)
• 1 teaspoon vanilla
• 1/4 cup nut milk (I used almond)
• 1 tablespoon agave nectar (or maple syrup)
• Topping
• 2 Biscoff cookies (crushed)
• 1 teaspoon Biscoff Spread
• 1/2 teaspoon brown sugar

1

In a small bowl or medium mug, combine the dry ingredients and mix together well with a spoon.

2

Next, add all the wet ingredients to the dry ingredients and stir to combine.

3

For the topping, add all the ingredients to a small bowl and crush/mix to combine. Sprinkle on top of the mug cake.

4

Bake in the microwave for 1 minute – 1 minute 30 seconds (Until the cake has risen and is somewhat firm)

5

Top with an extra lotus cookie and dig in!

The post Healthier and Delicious Lotus Biscoff Cookie Vegan Mug Cake appeared first on Wandering Vegans.

Base Ingredients
Like traditional versions, this recipe relies on a few key players to form the foundation. Gluten-free oat flour becomes the base to provide hearty structure all can enjoy. Mashed bananas lend binding power. A touch of coconut oil offers light flakiness after baking. Molasses enhances taste complexity. And of course, juicy raisins deliver bursts of sweetness in every bite. From there, spice and mixins personalize these into a cozy bakery treat.

Zesty Spice Blend
Cinnamon, ginger, nutmeg, and allspice add comforting warmth. A pinch of cardamom boosts antioxidant content while echoing familiar chai notes. Pepper cuts through sweetness for subtle fire without an overwhelming heat blast. In combination they build a balanced, nuanced blend linking back to nostalgic sensory memories.

Mix-ins for Texture
Rolled oats provide requisite crunch and visual identity of an oatmeal cookie. Toasted pecans add complementary nuttiness which accentuates the oat flavor. Coconut flakes lend chewy contrast to soft dough and raisins. The trifecta of add-ins takes this cookie over the top.

Perfecting Texture
Getting the right dough consistency means carefully creaming the wet and dry ingredients without overmixing. You want a thick, scoopable batter that clings together while retaining visible oats and raisins throughout. Scooped portions hold shape after loading onto the baking pan. For best results, chill dough for at least 30 minutes which allows gluten networks to relax. This rest makes a more uniform, sturdy result after baking.

Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone mats. Roll dough into golf ball-sized spheres, flatten slightly, and arrange on pans with one inch between cookies. Bake for 15-18 minutes until lightly browned at the edges but still soft in the center. Cool completely on a wire rack before serving. Properly stored in an airtight container, they will keep fresh for approximately one week – if they last that long!

Serving Suggestions

Enjoy these wholesome cookies on their own as a snack, dessert, or anytime treat. The following combinations make them shine:

Sandwich two cookies with vegan cream cheese or coconut yogurt frosting
Serve alongside fruit like berries or apple slices
Dunk in non-dairy milk like oat, almond, or soy
Pair with a cup of coffee, tea, or hot chocolate
Complementary spices: cinnamon, nutmeg, ginger, clove
With better-for-you ingredients aligned to dietary needs, now anyone can partake in this enduring cookie jar classic. Their hint of spice and undeniable texture transcend vegan, gluten-free, and all-around cozy appeal.

The post Coffee House Classic Oatmeal Raisin Cookie (Vegan & GF) appeared first on Wandering Vegans.

Irresistibly Fluffy and Delicious!

Vegan peanut butter blossom cookies- what more could you want on Christmas morning? These cookies have always been a fan and personal favorite:). Great to bring to work parties, friends houses, or just share with family during Christmas vacation:). They are super addicting and you can’t even tell they are vegan! I actually used gluten-free flour in mine as well which makes them even more allergy friendly! So let’s take a closer look at these amazing cookies!

A Closer Look…

For as long as I can remember these cookies have been part of every Christmas cookie platter I have ever seen. When I first went vegan I missed them dearly each time the holidays came around. So, I decided this was the year that I had to make them and make them a part of my Christmas cookie plate! Let me tell you…I am SO happy I did, and all my family and friends were too!

Easy and Delish!

The Ingredients

The Flour

I am not gluten intolerant but I do tend to enjoy and often prefer using gluten free flours! They create a light and fluffy texture and sometimes have more nutritional value than all-purpose flour! I love and enjoy using Bob’s Red Mill 1-1 flour. I highly recommend as it is easy to use and you cant even tell that your baked goods are gluten free!

The Sugar

I have begun using coconut sugar in almost all of my baking! It changes the texture and flavor for the better in almost all cases! And It is a little healthier than white sugars. You can replace coconut sugar for light brown sugar in this recipe.

The Chocolates

I used these molds to make my vegan “kisses”. I could not find the traditional Hershey Kiss shaped molds but I actually had more fun with these! They come in a pack of molds with a variety of shapes! They are also really easy to use, I had no problems popping out the chocolates when they were ready:).

For the chocolate I used Lily’s Baking Chocolate Bars which worked great! You can also use Enjoy Life Chocolate Chips! Either chocolate is great and vegan friendly.

The Peanut Butter

I love and ALWAYS use Smucker’s Creamy Peanut Butter for my baking, morning toast, smoothies and more. I highly recommend this peanut butter as it is natural and delicious! You should try to stick with drippy and natural peanut butters like this one for these cookies as it keeps them moist and creates a better texture.

So Festive!

So give these vegan peanut butter blossom cookies a go and let me know what you think in the comments below! If you are interested in other amazing holiday baking recipes check out my Chewy Vegan S’mores Cookies (GF) or my Sweet and Tart Cranberry Vanilla Christmas Cake.

The post The Perfect Vegan Peanut Butter Blossom Cookies appeared first on Wandering Vegans.

A Closer Look…

Something I really enjoy about this mug cake is it tastes like its bad for you but it is actually one of the healthier dessert options you could choose! Let me tell you why.

Delicious Raspberries from Korea

1. This mug cake is made with oat flour rather than all-purpose flour. This means the base of this cakey cake is full of fiber, protein, and vitamins! White flour can be over processed and hardly carries any nutritional value.
2. I used only a small amount of brown sugar and agave nectar for sweetener. This cake does not contain any white sugars which are not very good for you! I used brown sugar and agave nectar for a more rich and natural sweetener.
3. This cake is topped with dark chocolate and raspberries! Dark chocolate is great because it contains many antioxidants and minerals. Raspberries are also great because they add a blast of flavor and many vitamins to this dessert.
4. Topped with cashew ice cream! Ok…so this part is a little bit on the unhealthy side but the ice cream is still made from cashews which means you are getting some healthy fats and protein from this dish :).

Delicious!

This dessert is truly delicious and doesn’t make you feel bad or guilty when you are done devouring it! So give it a try and let me know what you think in the comments below! If you are interested in another delicious mug cake check out my “ Delicious Lotus Biscoff Cookie Mug Cake!.

Print Recipe

• Dry Ingredients
• 2 tablespoons oat flour
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 1/4 teaspoon baking powder
• A dash of salt
• Wet Ingredients
• 1/2 tablespoon grape-seed or coconut oil
• 3 tablespoons dairy-free milk (I used Oatly Origional)
• 1 tablespoon agave nectar
• Other Ingredients
• 2 squares chopped dark chocolate
• 1/4 cup smashed raspberries
• A scoop of your favorite vanilla ice cream

1

Start by mixing all the dry ingredients in a soup bowl or mug.

2

Add all the wet ingredients and stir to combine.

3

Place the chopped pieces of dark chocolate on top of the batter.

4

Heat in the microwave for 45 seconds for a fudge effect!

5

Top with the smashed raspberries and some vanilla ice cream!

The post Mouthwatering, Easy, and “Healthier” Vegan Mug Cake appeared first on Wandering Vegans.

Delicious!

These vegan linzer cookies are extremely decadent, delicious, and are perfect for the holiday season! This recipe is super simple and is nut free; simple cookies filled with delicious jam and dusted with powdery sugar. Enjoy on their own or with a warm cup of tea! Let’s take a closer look at these amazing little morsels!

A Closer Look

A Christmas Cookie Story

Let’s start off with the charming history of these Linzer cookies! They are very popular in America and some European counties like Germany, however these treats actually originated in Austria. In fact, they didn’t start off as cookies at all! At first, Austrians would make tarts that resembled pies with almond crusts and currant preserves. They used nut crusts because wheat was not as easy to come by at the time.

Eventually, bakers in Austria began to make the cookie form of this tart, using delicate cookie cutters with pretty designs to create the popular “Linzer Eye”. The cookie tarts became very popular to serve around the holidays. This traditional cookie eventually made its way to America with the arrival of German and Austrian immigrants. Now, Americans have adopted and made their own slight modifications to the original recipe and use it as a holiday tradition of their own.

A lovely little Christmas cookie story I thought you would enjoy:)

So Gorgeous!

The Ingredients

Flour

Traditionally, Linzer cookies were made using almond flour. However, you can really use any flour that you wish:). I chose to use all-purpose flour but you can also use gluten free alternatives like almond or Bob’s Red Mill 1 to 1 flour.

Sweetener

Some recipes use white sugar as a sweetener but I found that maple syrup adds the perfect amount of sweetness to these cookies. The jam and powdered sugar on top also contribute to the sweetness so I didn’t feel the need to use a lot of sugar in the cookie dough itself. You can also use agave nectar in place of the maple syrup.

Jam Filling

The traditional preserves used for these cookies were red or black currant preserves but again, you can use any flavor you want! Raspberry is a very popular option but I would try using your favorite:). I did half blackberry and half strawberry rhubarb. Let me know what you try and how it turns out!

Cookie Cutters

These are the Linzer cookie cutters I used! They came in a lovey variety and were very easy to use! I chose to make half of my cookies with the heart as this is very traditional, and half with the star. I would recommend starting with the heart shape cutter as this was a very easy shape to cut out of the dough without the dough breaking.

Perfect for the Holidays!

So let me know what you think once you try this linzer cookie recipe! If you are looking for more holiday cookie recipes check out my Vegan Peanut Butter Blossom Cookies or my Vegan Peppermint Chocolate Chip Christmas Cookies.

Print Recipe

• 1/2 cup of vegan butter (softened)
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 2 tablespoons milk (I used almond)
• 1/2 teaspoon salt
• 2 1/3 cup all purpose flour (you can also use Bob’s Red Mill 1 to 1)
• Powdered sugar for sifting on top of the cookies
• About 1/3 cup of jam (I used blackberry and strawberry rhubarb)

1

Preheat the oven to 350 degrees Fahrenheit.

2

First, beat the butter with a hand mixer or standing mixer until smooth and creamy.

3

Add the maple syrup, vanilla, milk, and salt. Beat again.

4

Sift the flour into the wet ingredients and incorporate with a rubber spatula, you will need to use your hands as well.

5

Knead it all together with your hands until you have a nice uniform ball of dough.

6

Divide the dough into two equal parts.

7

Roll the first ball out onto parchment paper (should be thin but not paper thin)

8

Use your full linzer cookie cutter to cut out the backs of the cookies (aim for 12-14).

9

Bake these backs for 6-8 minutes, they will seem soft still when you remove them but they will firm up as they cool.

10

While baking, roll out the second ball of dough onto a separate piece of parchment paper.

11

Use your shape (heart or star) cookie cutter to cut out the tops of the cookies (you should have an equal number to the backs.

12

Once you remove the backs from the oven, place the fronts of the cookies in the oven and bake for 6-8 minutes.

13

Allow the cookies to cool completely.

14

Line up all of the shape cookie tops on a piece of cloth or parchment paper.

15

Use a sifter to sift powdered sugar onto the tops of the cookies (Should coat them completely), you can also coat the little shape cut outs if you wish.

16

Line the bottoms of the cookies up and place a small amount of jam into the middle of the cookies.

17

Spread the jam gently and leave a little space around the edges.

18

Gently press the shape tops of the cookies onto the jam covered bottoms.

19

Enjoy immediately with some tea, store at room temperature for up to 4 days, or keep in the fridge for a month. *

*If you freeze these cookies it is best to freeze them without the jam. You can freeze, then defrost and add the jam once they are defrosted. This will prevent them from becoming soggy.

The post Lovely Linzer Cookies (Easy Vegan Recipe) appeared first on Wandering Vegans.