Oatmeal Cookie Dough Protein Bites

These oatmeal cookie dough protein bites are the perfect afternoon snack to power you through a busy day and curb any cravings! They are ready in less than 20 minutes and make for a healthy and delicious grab and go snack all week long.

One of the best parts of being vegan has to be the fact that you can always eat the cookie dough. As a kid, I remember always trying to sneak bites of cookie dough when my mom wasn’t looking, even though it was absolutely forbidden, it was just too good to not! Little did I know, the same cookie dough taste that every kid craves could be easily accomplished without the use of animal products and in a bite sized, healthy, safe-to-eat treat. These bites totally satisfy your child-inspired cookie dough craving using whole, healthy ingredients for a dessert you can feel good about enjoying.

Oatmeal Cookie Dough Protein Bites

A poppable power-packed gluten free, vegan snack that tastes just like oatmeal cookie dough, but is packed with health boosting ingredients and protein!
Prep Time: 20 minutes
Course: Snack
Keyword: energy ball, energy bite, gluten free snacks, gluten free vegan baking, healthy dessert, protein ball, protein bite, vegan snacks
Servings: 24
Author: jackfruitfulkitchen

Equipment

  • 1 Food Processor

Ingredients

  • 1 cup pitted medjool dates make sure your dates are quite soft, if they are too hard or dry, soak in warm water for 10 minutes
  • 3/4 cup pecans
  • 1/2 cup raw cashews
  • 1/2 cup almond flour
  • 1/2 cup gluten free rolled oats
  • 1/2 cup hemp seed
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1-3 tbsp water
  • Optional mix-ins: sugar-free vegan dark chocolate chips, dried cranberries, dried goji berries, dried cherries, raisins, flax seeds, chia seeds

Toppings

  • 1/4 cup gluten free rolled oats
  • 1/4 cup sugar-free, vegan dark chocolate chips
  • 1/4 cup pecans, chopped

Instructions

  • Begin by adding the dates, pecans, cashews, oats, almond flour, hemp seeds, vanilla, cinnamon, and salt to the bowl of a food processor fitted with the S-blade. Process on high for 30-60 seconds until well combined, stopping to scrape down the sides if needed.
  • At this point the texture may be a bit crumbly. Add 1 tbsp of water at at time, securing the lid and processing on high again until the perfect doughy texture is achieved. Trust me when I say you will know that it’s right and the change happens fast. It will suddenly change from a crumbly texture to a firm ball of moist dough. It should stick together without being wet or sticky to the touch. The amount of water you need depends on the moisture level of your dates, but I typically use between 1 and 3 tbsp.
  • Once the right texture is achieved, add in optional mix-ins and stir with a spoon to combine. Use a spoon to scoop out 1 ½ tbsp sized balls of dough and roll between your palms to achieve a perfectly smooth ball shape. Set aside on a clean plate or tray.
  • Add the three different toppings to 3 separate bowls, and roll each ball into the various toppings to coat.
  • Store in an airtight container on the counter for up to one week or in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!
mini vegan cheesecake

Mini Vegan Cheesecake Bites (Gluten Free)

‘Tis the season for baking, and these Gluten Free Mini Vegan Cheesecake Bites are the perfect treat for your next get holiday together. The recipe includes a few shortcuts to make these bites simple, fun and easy! One secret shortcut? The gluten-free vegan dough is actually store-bought!

mini vegan cheesecake bites

To be honest, I’m a cookie dough snob. I never thought I would cut corners with a store-bought dough, but this ready-to-bake dough from Sweet Loren’s is amazing. Not only are the cookies incredibly tasty, they’re also made with clean, non-GMO, plant based and gluten-free ingredients. This means everyone at your holiday party is able to enjoy them. Personally, I love that its TOTALLY safe to eat raw! Perfect for those nights when you don’t want to bake but you’re craving a sweet treat or fresh-outta-the-oven baked goods. Bake them as-is, snack on the dough, or use as the perfect shortcut in your holiday recipes like these delicious mini vegan cheesecake bites.

easy vegan cheesecake

These mini cheesecake bites are so versatile! Keep them plain, add raspberry or pumpkin like I did here, or get creative and add toppings of your choice.

vegan raspberry cheesecake

What makes these Mini Vegan Cheesecake Bites Vegan?

  • Crust: The simple cheesecake crust is made with store-bought, ready to bake, gluten free, vegan dough from Sweet Loren’s! All of their products are made with high quality, clean, non-GMO, plant based and gluten-free ingredients that you will love.
  • Filling: The silky smooth, creamy filling is made with raw cashews and coconut cream for the perfect cheesecake texture.

How to serve:

Keep these vegan cheesecake bites frozen until right before serving. Because they are frozen, their texture is best after thawing for 5-10 minutes. Pull them out of the freezer and plate just before its time for dessert. Pair them with champagne, coffee, or wine for the perfect after dinner treat!

Mini Vegan Cheesecake Bites (Gluten Free)

A gluten-free vegan no-bake cheesecake recipe that is the perfect holiday treat! This recipe is made simple with a clean, non-GMO store-bought cookie dough.
Prep Time: 30 minutes
Cook Time: 5 minutes
Resting Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Dessert
Keyword: cashew cheesecake, easy holiday baking, fall baking, gluten free vegan desserts, mini vegan cheesecake, thanksgiving baking, vegan cheesecake bites, vegan desserts, vegan holiday baking
Servings: 48 mini cheesecakes
Author: jackfruitfulkitchen

Equipment

  • 2 Mini Muffin Tins
  • Food Processor

Ingredients

Filling

  • 2 C raw cashews, boiled for 30 minutes and rinsed with cool water
  • 1/2 C maple syrup
  • 1 lemon, zested and juiced
  • 1 TBSP vanilla extract
  • 3/4 C coconut cream (solid part from the top of full fat canned coconut milk)
  • 1/2 tsp salt
  • 1/4 C coconut oil, melted and cooled

Salted Caramel Pumpkin

  • 1/2 C pumpkin puree
  • 2 tsp pumpkin spice
  • 4 pitted medjool dates, soaked in hot water until soft
  • 1 tsp vanilla
  • 1 TBSP full fat coconut cream
  • 24 pecans, toasted
  • flaky salt, for topping

Cran Raspberry

  • 3/4 C fresh or frozen raspberries, plus more for topping
  • 2 TBSP maple syrup
  • 1 tsp tapioca flour or corn starch mixed with 2 tsp warm water

Instructions

  • Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
  • Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
  • Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
  • Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
  • Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
  • Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
  • Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
  • After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
  • Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.
Tried this recipe?Let us know how it was!

*Recipe created in partnership with Sweet Loren’s

Peanut Butter Pumpkin Cookies (GF, Vegan)

I don’t know about you, but the second the fall weather hits I am in the mood to BAKE. These Peanut Butter Pumpkin Cookies definitely hit the spot! They combine the texture and taste of your favorite peanut butter cookie with a hint of pumpkin spice for seasonal flare. They are delightful alongside a cup of coffee or hot chocolate, and perfect for cozying up by a warm fire this fall.

peanut butter pumpkin fall cookies

Peanut butter cookies are a year-round staple, but adding some pumpkin and fall spices make these the perfect seasonal treat! They are subtly sweet, soft, chewy, full of pumpkiny flavor and finish with a burst of fall spice. The texture is also to die for and you would never know they are gluten free and vegan.

gluten free vegan peanut butter pumpkin cookies

What you need to make these gluten free vegan Peanut Butter Pumpkin Cookies

A few simple ingredients are all you need to make these delicious gluten free vegan peanut butter cookies, and chances are you already have them in your pantry! With so few ingredients, these cookies are incredibly easy to make. I like to make a big batch and store the dough in the freezer for easy thaw and bake cookies!

  • Unsweetened Natural Peanut Butter: I like to use crunchy peanut butter for this recipe as it adds a little texture, but creamy peanut butter would work great as well! Make sure your peanut butter is unsweetened with zero additives. The only ingredient on the list should be peanuts (and maybe salt).
  • Vegan Butter: Opt for sticks over spreadable for this recipe.
  • Grade A Maple Syrup
  • Coconut Sugar
  • Vanilla Extract
  • Pumpkin Puree
  • Gluten Free Oat Flour
  • Baking Soda
  • Pumpkin Spice: If you don’t have pumpkin spice on hand, make your own by combining 1 TBSP cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp cloves.
  • Salt
vegan gluten free peanut butter pumpkin cookies

Along with making the dough ahead of time, you can also bake them in advance. Store in an airtight container for up to 4 days or in the freezer for up to 6 months!

chewy gluten free vegan peanut butter pumpkin cookies

Peanut Butter Pumpkin Cookies (GF, Vegan)

A delicious, gluten free, vegan fall cookie made with peanut butter and pumpkin spice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Keyword: fall baking, fall cookies, gluten free vegan baking, gluten free vegan cookies, peanut butter cookies, pumpkin cookies, vegan baking, vegan peanut butter cookies, vegan pumpkin cookies
Servings: 30
Author: jackfruitfulkitchen

Ingredients

  • 1 C peanut butter natural, unsweetened
  • 1/2 C vegan butter, softened
  • 1/4 C maple syrup
  • 2/3 C coconut sugar, plus more for topping can substitute brown sugar
  • 1 TBSP vanilla extract
  • 1/3 C pumpkin puree not pumpkin pie filling
  • 1 3/4 C gluten free oat flour or all purpose flour
  • 1/2 tsp baking soda
  • 1 TBSP pumpkin pie spice
  • 1/2 tsp salt

Instructions

  • Preheat oven to 350.
  • Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
  • Add in all remaining ingredients and mix just until combined.
  • Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
  • Bake for 8-10 minutes until slightly golden on the bottom.
  • Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.
Tried this recipe?Let us know how it was!
chewy chocolate chip pumpkin bars

Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting

Fall is here and these Chewy Chocolate Chip Pumpkin Cookie Bars with Vegan Cream Cheese Frosting are the PERFECT plant-based, gluten-free treat to celebrate halloween and have some festive fall fun in the kitchen! You no longer need to face the burden of choosing between Chocolate Chip Cookies and Pumpkin Bars – this recipe combines the two for an absolutely perfect match made in heaven. With this combo you have the fudgey, chewy, chocolatey goodness of a classic chocolate chip cookie blended with the spiced deliciousness of pumpkin bars for a delightful halloween treat. We all know no pumpkin bar would be complete without a creamy, sweet and tangy cream cheese frosting, and these bars have just that. Better yet, they’re naturally sweetened, 100% vegan and gluten free!

What makes these Chewy Chocolate Chip Pumpkin Cookie Bars vegan?

To make this recipe totally plant-based, a few simple vegan substitutes are used. Along with vegan butter and vegan chocolate chips, I used my favorite dairy-free cream cheese from Treeline. This creamy cashew-based spread is a healthier alternative to traditional cream cheese. It has a mild, tangy flavor and a smooth and silky texture, which is perfect for making vegan cream cheese frosting.

chocolate chip pumpkin cookie bars

How to make the best Chewy Chocolate Chip Pumpkin Bars

Start by lining a large 12” x 18” metal baking sheet with aluminum foil and lightly spraying with oil. You could also use a slightly smaller metal baking sheet for thicker bars. Set your pan aside. To begin making the dough, add your wet ingredients to a bowl and mix well to combine. Beat for 1-2 minutes until silky smooth. Once your dry ingredients are added, mix on low speed until combined, being sure not to over-mix. Then, gently fold in chocolate chips.

chocolate chip pumpkin cookie bars

Spread into your lined baking sheet and press into an even layer. After spreading, I like to perfect them by flattening with lightly oiled hands or the flat side of a metal spatula. Then, sprinkle with additional chocolate chips if desired and slide into your preheated 350 degree oven. Be prepared for your house to smell amazing. For the perfect texture you want to be sure to not over-bake these bars, you want them fudgey! 18-20 minutes should be perfect and you’ll know when they’re done if a toothpick inserted in the center comes out mostly clean.

vegan cream cheese frosting

The texture and taste of this Treeline cream cheese frosting is to die for so you’ll definitely be licking the spatula! But, make sure to let the bars cool completely before topping with your freshly whipped-up frosting. Practice your very best self control (or don’t) and spread your chilled bars with an even layer of frosting. Place back into the fridge and chill for at least 2 hours before slicing.

How to Serve These Bars

These bars taste their very best when they’re served cold and actually taste even better after a couple days in the fridge. Because of this, feel free to make ahead of time and pull them out right before your halloween party starts. Enjoy!

chewy chocolate chip pumpkin bars

If you like this cream cheese frosting, be sure to check out my other favorite vegan products from Treeline:

chewy chocolate chip pumpkin bars

Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting

These chewy chocolate chip pumpkin cookie bars are the perfect gluten free and vegan halloween treat. Fudgey, pumpkiny, full of dark chocolate chips, and layered with a silky vegan cream cheese frosting.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Dessert
Keyword: pumpkin bars, pumpkin cookie bars
Servings: 36 bars
Author: jackfruitfulkitchen

Equipment

  • 18" x 12" rimmed metal baking sheet
  • electric mixer
  • rubber spatula
  • aluminum foil
  • metal spatula
  • Mixing Bowl

Ingredients

Chocolate Chip Pumpkin Cookie Bars

  • 1/2 C coconut oil, melted
  • 1/2 C vegan butter, melted
  • 1/2 C cashew butter or almond butter
  • 1 C coconut sugar or brown sugar
  • 1 C pumpkin puree not pumpkin pie filling
  • 1/3 C pitted medjool dates, boiled for 5 minutes until soft or date paste or molasses
  • 1 TBSP vanilla extract
  • 3 C gluten free all purpose flour
  • 1 tsp baking soda
  • 1 TBSP arrowroot powder or cornstarch
  • 1 TBSP pumpkin pie spice
  • 1 tsp salt
  • 1 C vegan dark chocolate chips

Vegan Cream Cheese Frosting

  • 16 oz Treeline vegan cream cheese
  • 4 oz vegan butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2-3 C powdered sugar adjust for desired sweetness

Instructions

  • Preheat oven to 350 degrees.
  • Line a 12” x 18” baking sheet with foil and spray lightly with a neutral oil.
  • Add coconut oil, vegan butter, nut butter, sugar, pumpkin, dates, and vanilla to amixing bowl. Using a hand mixer, beat on high speed until well combined. 1-2minutes. Scrape down sides of bowl.
  • Add in remaining dry ingredients, except chocolate chips, and mix until just combined. Do not over-mix.
  • Gently fold in chocolate chips using the mixer on low speed or with a rubber spatula.
  • Pour dough onto baking sheet and use the spatula or lightly oiled hands to flatten into an even layer.
  • Bake for 18-22 minutes. For doughy fudgey bars, do not over bake! Remove from oven and let cool completely.
  • While bars are baking and cooling, prepare your frosting. Add vegan cream cheese, vegan butter, salt, cinnamon, and vanilla to a mixing bowl and use a hand mixer to beat on high speed until well combined. Add in powdered sugar 1 C at a time until desired sweetness is achieved.
  • Once bars are completely cooled, use a rubber spatula to spread frosting in an even layer. Place back in fridge and chill for at least 2 hours before serving.
  • Keep these bars in the fridge for up to a week and serve cold. These bars are actually BEST after 48 hours in the fridge.
Tried this recipe?Let us know how it was!

Raspberry Crumble Bars

 

 


Gluten free, vegan, and refined sugar free!Gluten free, vegan, and refined sugar free!

Gluten free, vegan, and refined sugar free!

Raspberry Crumble Bars

 

I hope you guys had an AWESOME New Year’s Eve! 🤗 We sure did! 🥂 Complete with a fully 💯 vegan, gluten-free, and sugar-free dessert spread to ring in the new year last night 🎉 and everything was DELISH! 😍 The best part of all? You can enjoy these tasty treats and not feel TERRIBLE afterward. 👏🏼 Dairy, sugar, and gluten always give me a stomach ache, make me feel super sluggish and overly full, and then I end up with digestive issues and blemishes on my skin. 😫 NOT ANYMORE! 😃 These Raspberry Crumble Bars are just ONE of the tasty recipes I’ll be sharing, and they’re definitely my FAV from last night’s spread! ❤️ Check out the details below! ⬇️

 

Ingredients

• 1/2 C @miyokoscreamery vegan butter, melted
• 3/4 C brown coconut sugar
• 1 tsp @simplyorganicfoods Madagascar Vanilla
• 1/2 tsp @simplyorganicfoods almond extract
• 1 C + 2 TBSP @bobsredmill gluten free 1:1 all purpose flour
• 3/4 C @bobsredmill gluten free rolled oats
• 1/4 tsp cinnamon
• pinch of salt
• 8 oz @stdalfourusa raspberry jam (no sugar or sweeteners added)
• lemon zest
• sliced almonds
• more oats for sprinkling

Instructions

1. Preheat oven to 350.
2. Line an 8×8” glass baking dish with aluminum foil. Spray with @spectrumorganic coconut oil. Set aside.
3. Combine first 4 ingredients in a large bowl using a hand mixer. Beat until well mixed.
4. Add next 4 dry ingredients to bowl. Mix to combine.
5. Reserve 1 C of dough and set aside. Press remaining dough into the bottom of the 8×8” dish with your hands or a spoon/spatula.
6. Top with jam spreading evenly.
7. Sprinkle with lemon zest and sliced almonds.
8. Crumble remaining dough on top and sprinkle with extra oats.
9. Bake for 22-25 minutes!

Carrot Juicer Pulp Muffins

 

 


Juicer Pulp Muffins

Juicer Pulp Muffins

Carrot Juicer Pulp Muffins

Ingredients

  • 2 Large Overly Ripe Bananas

  • 2 C Carrot Pulp (leftover from juicing)

  • 2/3 C Swerve Granulated Xylitol Sweetener

  • 3 Flax Eggs (3 TBSP Ground Flax Seed + 9 TBSP Warm Water – let sit for 10 minutes)

  • 1 tsp Vanilla

  • 1/2 tsp Salt

  • 1 tsp Baking Powder

  • 1 tsp Baking Soda

  • 2 tsp Cinnamon

  • 1/2 tsp Nutmeg

  • 3 C Almond Flour

  • 1/4 C Flax Seeds

  • 1/4 C Hemp Seeds

  • 1/2 C Chopped Pecans

Directions

1. Preheat oven to 350.
2. Using a mixer combine 2 large ripe bananas, 2 C carrot pulp from juicer, 2/3 C @swervesweetie granulated sweetener, 3 flax eggs, and 1 tsp vanilla.
3. Add 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, and 3 C @bobsredmill almond flour.
4. Stir in 1/4 C @bobsredmill flax seeds, 1/4 C @navitasorganics hemp seeds, and 1/2 C toasted chopped pecans, or whatever other mix-ins you would like! (Coconut, cacao nibs, almonds, etc.)
5. Transfer batter to lightly greased muffin tin.
6. Bake for 20-25 minutes.
7. Don’t worry if you eat the whole pan in one sitting! (Not recommended 😘) These tasty treats are nearly guilt-free with only 65 calories, 4g fat, 3g net carbs, 3.5g protein, and 1.5g sugar per serving!