Why You’ll Love Strawberry Jam Cookies

• A taste of spring. I love making these cookies right before the season changes. It gives me hope for warmth and longer days to come, as silly as that sounds.
• No eggs needed. If you’re already vegan, no need to worry. But if you are part of the crowd that is suffering from the current price of eggs, consider this method a fun alternative to traditional cookie recipes.
• Make it your way. Try this with different fruit alternatives to help change it up and keep these cookies exciting to you.

Key Ingredients and Substitutions

• Butter: My preferred butter to use for cookies like these are either Miyoko’s Salted Cultured Butter or Country Crock’s Salted Plant Based Butter (the avocado oil based one is great).
• Sugar: I used a combination of both granulated sugar and light brown sugar.
• Lemon: Fresh lemon is needed for the zest.
• Yogurt: I tested this recipe with both a soy (Silk) and cashew (Forager Project) based yogurt. When choosing a yogurt, try to go for varieties that are plain! Flavored yogurts will alter the taste and sweetness of these cookies.
• Flour: I used unbleached, all-purpose flour. Try to stick to this recommendation as I have not tested this recipe using other flour alternatives.
• Preserves or Jam: I used some strawberry preserves for these cookies, but you can try this with a variety of different jam flavors that you love. For example, a blueberry version of these cookies is absolutely delicious.
• Freeze-Dried Strawberries: These can be optional if you don’t have them available to you. Feel free to use a different fruit variety if changing the type of jam you use. For example, if you use an apricot jam, feel free to dice up some dried apricots to add into the cookie dough.
• Baking Soda: We are using baking soda for our cookies as the brown sugar is acidic and will react with our leavening agent.

How to Make Strawberry Jam Cookies

To a mixing bowl, add the granulated sugar and lemon zest then rub them together with your fingers until fragrant and well combined.

Add in the brown sugar and butter then cream them together using an electric hand mixer until light and fluffy.

Add the yogurt and vanilla and mix with the hand mixer for 1-2 mins.

To a separate bowl add the flour, baking soda, and salt, then whisk together to combine.

Pour the flour into the bowl of wet ingredients, and with a rubber spatula mix until just combined.

Add the freeze-dried strawberries and carefully fold into the batter. Scatter about 3 tablespoons of the jam over the dough, then use your spatula to cut it into the dough a few times to incorporate (do not over mix). Cover the bowl and place in the fridge for 2 hours.

When ready to bake, preheat the oven to 350F. Scoop the dough using a large cookie scoop (1.5 oz scoop) and place on a parchment lined baking tray, leaving 2 inches of space between each cookie.

Bake in the oven for 11-13 mins or until the edges are slightly golden.

Carefully smack the tray against the counter 1-3 times. Allow the cookies to cool and firm up before enjoying.

Expert Tips

• Chill your dough. This will help control the spread and also help develop a deeper flavor to your cookie. Chilling the dough in the fridge for 2 hours is ideal, but in the very least try for 30 minutes if you feel you can’t wait.
• Avoid over mixing. Over mixing will lead to a tough cookie. Just fold your ingredients together enough that the flour is incorporated.
• Change up the fruit flavor. Feel free to try this with different jams, freeze-dried fruits, or dried fruits. There are a number of different combos that can work here based on what is available to you.
• Use a kitchen scale. For best results, use a kitchen scale to measure your sugars, flours, etc. This will help prevent you from measuring too much or too little of an ingredient, which can impact the final result of your cookie. For example, if you use too much flour, your cookie may not spread and will also likely be drier and denser in texture.

Frequently Asked Questions

Make It Balanced

It is okay to enjoy a treat as a treat without overthinking it. However, if you are trying to enjoy a treat without spiking your blood glucose out of control, consider pairing that cookie with any of the following:

• Protein: Tear the cookie into chunks and serve over some higher protein plant-based yogurt like Kite Hills Greek Style yogurt or Silk’s soy based yogurt. The protein helps to improve blood sugar control.
• Fiber: This may help to further slow down digestion, which can help improve blood sugar control. This can look like a handful of berries.
• Movement: If you are physically able to, try walking after your snack or meal. This study and this study show the benefits of walking to help better control blood sugar after a meal.

More Sweet Plant-Based Treats

• Apple Streusel Galette
• Brown Butter Toffee Chocolate Chip Cookies
• Hotteok Cookies
• Orange Poppy Seed Muffins
• Homemade Vegan Nutella

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Strawberry Jam Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Chill Time: 2 hours
• Cook Time: 13 minutes
• Total Time: 2 hours 33 minutes
• Yield: 9 cookies
• Category: Sweets
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

These Strawberry Jam Cookies have little pockets of fruity jam and bursts of bright lemon in every bite. The perfect chewy, melt in your mouth cookie with all the Spring flavors.

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Ingredients

• 1/4 cup granulated sugar (51g)
• Zest of 1 lemon
• 1/3 cup packed light brown sugar (77g)
• 1/2 cup plant-based butter (room temperature), 1 stick (113g)
• 3 tbsp plain plant-based yogurt (40g)
• 1 tsp vanilla extract
• 1 & 1/3 cup all-purpose flour, spooned and leveled (177g)
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 cup freeze-dried strawberries, crushed
• 3–4 tbsp strawberry jam/preserves

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Instructions

1. To a mixing bowl, add the granulated sugar and lemon zest then rub them together with your fingers until fragrant and well combined.
2. Add in the brown sugar and butter then cream them together using an electric hand mixer until light and fluffy.
3. Add the yogurt and vanilla and mix with the hand mixer for 1-2 mins.
4. To a separate bowl add the flour, baking soda, and salt, then whisk together to combine.
5. Pour the flour into the bowl of wet ingredients, and with a rubber spatula mix until just combined.
6. Add the freeze-dried strawberries and carefully fold into the batter. Scatter about 3 tablespoons of the jam over the dough, then use your spatula to cut it into the dough a few times to incorporate (do not over mix). Cover the bowl and place in the fridge for 2 hours.
7. When ready to bake, preheat the oven to 350F. Scoop the dough using a large cookie scoop (1.5 oz scoop) and place on a parchment lined baking tray, leaving 2 inches of space between each cookie.
8. Bake in the oven for 11-13 mins or until the edges are slightly golden.
9. Carefully smack the tray against the counter 1-3 times. Allow the cookies to cool and firm up before enjoying.

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Notes

Chill your dough. This will help control the spread and also help develop a deeper flavor to your cookie. Chilling the dough in the fridge for 2 hours is ideal, but in the very least try for 30 minutes if you feel you can’t wait.

Avoid over mixing. Over mixing will lead to a tough cookie. Just fold your ingredients together enough that the flour is incorporated.

Change up the fruit flavor. Feel free to try this with different jams, freeze-dried fruits, or dried fruits. There are a number of different combos that can work here based on what is available to you.

Use a kitchen scale. For best results, use a kitchen scale to measure your sugars, flours, etc. This will help prevent you from measuring too much or too little of an ingredient, which can impact the final result of your cookie. For example, if you use too much flour, your cookie may not spread and will also likely be drier and denser in texture.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Strawberry Jam Cookies first appeared on Plant Based RD.

The post Strawberry Jam Cookies appeared first on Plant Based RD.

Why You’ll Love This Simple Vegan Pie Crust

• Easier than you think it is to make. I’ve never been big on baking pie from scratch because it always seemed so overwhelming to make. However, it’s really a matter of cutting butter into flour then pressing the dough together into a disk. I’ve simplified the process for you so you don’t have to overthink it at all.
• Minimal ingredients. Just a few ingredients that are relatively easy to come by.
• Simple method. To make this as simple as possible, just use a food processor. It will do most of the hard work for you, which helps this dough come together so quickly.

Key Ingredients and Substitutions

• Butter: Using high quality salted butter makes a big difference. I achieved the best results when I used butter from Miyoko’s and Violife. The plant-based butters from Country Crock and Earth Balance work well too, but I noted that the crust doesn’t get as golden as the other two options.
• Flour: All-purpose flour is best here. Please see the FAQ section for gluten-free options.
• Sugar: This helps to get a more golden color on your crust when it is baking. Regular granulated sugar is best here.
• Vinegar: Changes the way that gluten develops in your dough. I used apple cider vinegar, but lemon juice or white wine vinegar also works here.
• Ice water: I don’t normally list out water in this section, but this is important to specify. To get a flaky crust, it’s important to keep the butter cold, which is why the ice water is so critical here.

How to Make a Simple Vegan Pie Crust

Making the Crust

To a food processor add the flour, sugar and salt and pulse together to combine. Add the butter and pulse until the mixture looks like wet sand and there are no large butter chunks left.

Add the apple cider vinegar then pour in 2 tablespoons of the iced cold water, pulsing a few times to combine. If the dough doesn’t appear to clump together, add the remaining ice water, 1 tablespoon at a time. Pulse together until the dough is just combined.

Turn out the dough chunks onto a lightly floured surface. Use your hands to push the dough together into a flat disk then cover with plastic wrap and place in the fridge for at least 30 minutes. If not using the same day, leave in the fridge for up to 2 days.

How to Roll Out Your Pie Crust

You can roll out your dough once it has chilled for at least 30 minutes. Lightly flour a clean working surface and place your crust on top. Lightly flour the top of the dough then use a rolling pin to start from the center of your dough and roll outwards in all directions until it has been rolled out into a rough 12-inch circle. Your dough should be 1/8th of an inch in thickness.

How to Use

From here you can carefully roll your dough over your rolling pin and roll it out to center and carefully tuck it into a pie dish. If making a galette, roll it out over a parchment lined baking sheet instead.

For a pie, trim the border of your pie crust making sure to leave about 1-inch of dough to overhang the edge of your dish. Roll up that excess dough inward towards the dish and press the dough to seal, creating a thick outer crust around the edge of the dish. If you are looking for some ideas on how you can style that crust, highly recommend this visual how to. Poke a few holes with a fork into the bottom of your pie crust and then it is ready to use for any of your pie related needs.

For a galette, layer the filling of choice around the center of your crust, making sure to leave a little more than 1-inch of the edge untouched. Once filled, fold the edges up and over the apples around the edge, towards the center. If you need a filling idea, try this Apple Streusel Galette.

When ready to bake, make an “egg” wash by mixing together the milk and maple syrup. Use a pastry brush to then lightly brush the mixture over the exposed edges of your dough. This will be a lot looser than a normal egg wash, so do brush the mixture very lightly. Then you can go ahead and bake as instructed.

Expert Tips

• Don’t overwork your dough. If your dough is mostly holding together, you can stop manipulating the dough. The less you mess with your dough the better. Overworking the dough will lead to a tough, less flaky crust.
• Double it. If you need pie crust for the bottom and top of your pie, just double this recipe. Or, if you are like me and want to make the most of pulling out your food processor, just make double the amount as a save in the freezer for later option.
• Keep your dough cold. Try not to overwork your dough with your hands. Your hands are warm and can cause the butter in the dough to melt, which will result in a crust that is less flaky. If you feel your dough is getting too warm, pop it into the fridge to chill before working with it again.

Frequently Asked Questions

More Things to Bake

• Brown Butter Toffee Chocolate Chip Cookies
• Hotteok Cookies
• Chocolate Peanut Butter Stuffed Cookies
• Fluffy Vegan Cinnamon Rolls
• Vegan Pumpkin Bread with Streusel Topping

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Vegan Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 pie crust
• Category: Sweets
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

A step by step on how to make a simple vegan pie crust from scratch that results in a buttery flaky crust. Easy to make and can be used for any of your baking needs.

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Ingredients

Pie Crust

• 1 1/2 cups all-purpose flour, spooned and leveled
• 2 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cold salted butter, cubed
• 1 tsp apple cider vinegar
• 3–4 tbsp ice cold water

“Egg” Wash

• 2 tbsp unsweetened plant-based milk
• 2 tsp maple syrup

Cook Mode Prevent your screen from going dark

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Instructions

Making the Dough

1. To a food processor add the flour, sugar and salt and pulse together to combine. Add the butter and pulse until the mixture looks like wet sand and there are no large butter chunks left.
2. Add the apple cider vinegar then pour in 2 tablespoons of the iced cold water, pulsing a few times to combine. If the dough doesn’t appear to clump together, add the remaining ice water, 1 tablespoon at a time. Pulse together until the dough is just combined.
3. Turn out the dough chunks onto a lightly floured surface. Use your hands to push the dough together into a flat disk then cover with plastic wrap and place in the fridge for at least 30 minutes. If not using the same day, leave in the fridge for up to 2 days.

How to Roll Out Your Pie Crust

1. You can roll out your dough once it has chilled for at least 30 minutes. Lightly flour a clean working surface and place your crust on top. Lightly flour the top of the dough then use a rolling pin to start from the center of your dough and roll outwards in all directions until you it has been rolled out into a rough 12-inch circle. Your dough should be 1/8th of an inch in thickness.

How to Use

1. From here you can carefully roll your dough over your rolling pin and roll it out to center and carefully tuck it into a pie dish. If making a galette, roll it out over a parchment lined baking sheet instead.
2. For a pie crust, trim the border of your pie crust making sure to leave about 1-inch of dough to overhang the edge of your dish. Roll up that excess dough inward towards the dish and press the dough to seal to create a thick outer crust around the edge of the dish. If you are looking for some ideas on how you can style that crust, highly recommend this visual how to. Poke a few holes with a fork into the bottom of your pie crust and then it is ready to use for any of your pie related needs.
3. For a galette, layer the filling of choice around the center of your crust, making sure to leave a little more than 1-inch of the edge untouched. Once filled, fold the edges up and over the apples around the edge, towards the center. If you need a filling idea, try this Apple Streusel Galette.
4. When ready to bake, make an “egg” wash by mixing together the milk and maple syrup. Use a pastry brush to then lightly brush the mixture over the exposed edges of your dough. This will be a lot looser than a normal egg wash, so do brush the mixture very lightly. Than you can go ahead and bake.

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Notes

Don’t overwork your dough. If your dough is mostly holding together, you can stop manipulating the dough. The less you mess with your dough the better. Overworking the dough will lead to a tough, less flaky crust.

Double it. If you need pie crust for the bottom and top of your pie, just double this recipe. Or, if you are like me and want to make the most of pulling out your food processor, just make double the amount as a save in the freezer for later option.

Keep your dough cold. Try not to overwork your dough with your hands. Your hands are warm and can cause the butter in the dough to melt, which will result in a crust that is less flaky. If you feel your dough is getting too warm, pop it into the fridge to chill.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Simple Vegan Pie Crust first appeared on Plant Based RD.

The post Simple Vegan Pie Crust appeared first on Plant Based RD.

Don’t tell my friends, but I happened to make this last minute to a party I went to recently. Like last minute enough where I had to strap it into the front seat still in the tray it was cooling on. The dessert made it to the party in one piece, but did not make it much further than that because everyone was grabbing a slice of it. So now I’m sharing that exact dessert for you, so if you are not much of a baker, I got you covered!

Why You’ll Love This Apple Streusel Galette

• A delicious rustic dessert that combines the best parts of apple pie with a buttery streusel topping, making it the perfect fall or winter treat.
• Simple to prepare with store-bought pie crust, making it an ideal last-minute dessert that still looks and tastes impressive.
• A versatile recipe that can be easily adapted to be gluten-free and works well with different types of apples or fruits you may have on hand.

Key Ingredients and Substitutions

• Pie Crust: You can absolutely make your own pie crust, but for the convenience, I love to just use a pre-made pie crust for this. The brand I used was Jus-Rol that I found at my local Stop & Shop. Some other brands include Immaculate, Wholly Wholesome, and Wewalka. If you need a gluten-free option, Sweet Loren’s has an option available as well.
• Flour: I use all-purpose flour for this. You can also make a gluten-free swap with this by using a trusted 1:1 gluten-free all-purpose flour mix (I like King Arthur’s).
• Oats: I used rolled oats for the streusel. If aiming to create a gluten-free version of this dish, opt for a gluten-free option with your oats.
• Sugar: To really get that caramel feel to this, I prefer to use light brown sugar.
• Butter: You can use any non-dairy butter you love. I will say quality will impact the overall flavor. If you can, use higher-quality plant-based butters. I personally have had the best results using Miyoko’s, Violife, or Country Crock for this. And yes, I use salted butter, I prefer it as salt helps to enhance the sweet experience of your desserts and using this in conjunction with the salt added to this doesn’t make it overly salty.
• Spices: For some nice warming spice in the crumb, I like to use cinnamon and cardamom. Feel free to leave the cardamom out if you don’t have it on hand. You could also use a blended spice like apple pie spice if that is an easier option for you.
• Apples: I used Pink Lady apples, but feel free to use a different sweet apple based on your preference. I also like making this with honey crisp, jazz, or fuji apples too. This galette can also work with pears or other stone fruit.
• Cornstarch: This will help create that more gooey filling. I do not recommend skipping this.
• Lemon: I used fresh lemon juice, but if using the squeeze bottle lemon is easier, feel free to go with that option.
• “Egg” Wash: Normally for crusts like this, you’ll traditionally brush the edges with an egg wash to help it brown appropriately as it bakes and get that classic sheen. Since we aren’t using an egg, I like to combine some milk and maple syrup that you can then brush on to the crust to get a similar effect. No eggs needed.

How to Make an Apple Streusel Galette

Preheat the oven to 375F and line a baking tray with parchment paper.

Make the Streusel

To a small bowl add the flour, oats, sugar, cinnamon, cardamom, and salt. Use a fork to give everything a mix then add the butter and almond extract. Toss the butter into the mixture to coat, then use your fork to cut the butter into the mixture a few times. Use your hands to make sure the flour is fully incorporated into the butter and you should be left with a crumbly mixture. Cover the bowl and place in the fridge to chill.

Make the Filling

Peel and core your apples, then cut thinly into 1/4 inch slices. Transfer the slices to a large bowl then add the lemon juice, sugar, cornstarch, cinnamon and a pinch of salt. Use clean hands to toss the apples together until completely coated.

Make the Galette

On a lightly floured working surface, roll out your dough into a rough circle or prepare your pie crust according to package instructions then carefully transfer to a baking tray.

Pick the slices out of the bowl and begin to evenly layer the apple slices onto the dough, making sure to keep the apples a generous inch away from the edges of the dough. Once filled out, fold the edges up and over the outer layer of apples towards the center.

Sprinkle the center of the galette with the streusel to fully cover the apples. It is okay if some of the crumbs cover the crust.

In a small bowl, combine the milk and syrup then use a pastry brush to lightly brush it over the edges of the galette. Evenly sprinkle the edges with turbinado sugar then bake for 30-35 minutes, until the crust is lightly golden in color.

Allow the galette to cool for 10 minutes. Place the powdered sugar through a sieve and use it to lightly dust the top of the galette before cutting into slices and serving.

Expert Tips

• If you’re not big on presentation, save on some steps. This galette will still taste amazing if you decide not to powder it with sugar at the end. It will also taste less sugary if overly sweet desserts are not your thing.
• Slow down your apples from browning. If you are a slow peeler or chopper, I like to run my apples after peeling in some cold water and lightly pat dry. This helps to slow their browning as you get to cutting your apples. Once everything is sliced, drizzle with the lemon to help further preserve them as you get everything else ready.
• Keep your butter as cold as you can. Only take it out when you are ready to work on your streusel. This ensures you create bigger clumps of streusel filled with the butter pockets that will melt down as it bakes.

Frequently Asked Questions

What Can Be Served with this Dessert

Totally dependant on what you want! Sometimes dessert is just dessert and you can enjoy as is. However, feel free to consider any of the following more nutritious alternatives when you feel it is appropriate.

• Enjoy with a dollop of vegan yogurt instead of ice cream
• Use a light vegan whipped cream, again instead of ice cream
• Serve with some fresh fruit like berries or pomegranates for a boost in fiber
• Warm herbal teas like chamomile are a perfect pairing. Some research may suggest helps with improving glycemic control and oxidative stress for those with diabetes

More Fun Winter Plant-Based Treats

• Brown Butter Toffee Chocolate Chip Cookies
• Hotteok Cookies
• Pumpkin Olive Oil Cake
• Fluffy Vegan Cinnamon Rolls
• Chocolate Peanut Butter Stuffed Cookies

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Apple Streusel Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Sweets
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

This Apple Streusel Galette is a great, easy to prep dessert that uses simple ingredients, but results in the most decadent, gooey dessert with a delicious buttery crumb.

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Ingredients

Crumble

• 1/4 cup all-purpose flour, spooned and leveled
• 3 tbsp old fashioned rolled oats
• 3 tbsp light brown sugar, packed
• 1/2 cinnamon
• 1/4 tsp cardamom
• 1/4 tsp kosher salt
• 3 tbsp cold salted vegan butter, cubed
• 1/4 tsp almond extract (optional)

Apple Filling

• 2 apples (I used Pink Lady apples, but feel free to use a sweet apple you prefer)
• 1 tbsp lemon juice (juice of half a lemon)
• 2 tbsp light brown sugar, packed
• 1 tsp cornstarch
• 1 tsp cinnamon

Crust

• 1 vegan pie crust, store-bought or homemade
• 2 tbsp unsweetened soy or almond milk
• 2 tsp maple syrup
• 1 tbsp granulated turbinado cane sugar
• 1–2 tbsp powdered sugar for topping (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 375F and line a baking tray with parchment paper.
2. To a small bowl add the flour, oats, sugar, cinnamon, cardamom, and salt. Use a fork to give everything a mix then add the butter and almond extract. Toss the butter into the mixture to coat, then use your fork to cut the butter into the mixture a few times. Use your hands to make sure the flour is fully incorporated into the butter and you should be left with a crumbly mixture. Cover the bowl and place in the fridge to chill.
3. Peel and core your apples, then cut thinly into 1/4 inch slices. Transfer the slices to a large bowl then add the lemon juice, sugar, cornstarch, cinnamon and a pinch of salt. Use clean hands to toss the apples together until completely coated.
4. On a lightly floured working surface, roll out your dough into a rough circle or prepare your pie crust according to package instructions then carefully transfer to a baking tray.
5. Pick the slices out of the bowl and begin to evenly layer the apple slices onto the dough, making sure to keep the apples a generous inch away from the edges of the dough. Once filled out, fold the edges up and over the outer layer of apples towards the center.
6. Sprinkle the center of the galette with the streusel to fully cover the apples. It is okay if some of the crumbs cover the crust.
7. In a small bowl, combine the milk and syrup then use a pastry brush to lightly brush it over the edges of the galette. Evenly sprinkle the edges with turbinado sugar then bake for 30-35 minutes, until the crust is lightly golden in color.
8. Allow the galette to cool for 10 minutes. Place the powdered sugar through a sieve and use it to lightly dust the top of the galette before cutting into slices and serving.

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Notes

In case you can’t find a pie crust, try making your own. It’s actually not super complicated. Have a simplified pie crust recipe right here. 

If you’re not big on presentation, save on some steps. This galette will still taste amazing if you decide not to powder it with sugar at the end. It will also taste less sugary if overly sweet desserts are not your thing.

Slow down your apples from browning. If you are a slow peeler or chopper, I like to run my apples after peeling in some cold water and lightly pat dry. This helps to slow their browning as you get to cutting your apples. Once everything is sliced then drizzle it with the lemon and that will help further preserve them as you get everything else ready.

Keep your butter as cold as you can. Only take it out when you are ready to work on your streusel. This will allow you to create bigger clumps of streusel filled with the butter pockets that will melt down as it bakes.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Apple Streusel Galette first appeared on Plant Based RD.

The post Apple Streusel Galette appeared first on Plant Based RD.

I’ve been dying to make these cookies for a while. I am a big lover of chocolate chip cookies and became extra obsessed at the concept of brown butter chocolate chip cookies. Mix that with some optional toffee bits, and you have made my dream cookies, these brown butter toffee chocolate chip cookies to be specific. Now, the only issue is trying to recreate a veganized version of that glory because vegan butter and dairy butter behave incredibly different.

Luckily, I’ve tested things out for you, so if you want a yummy brown butter chocolate chip cookie on it’s own, it’s yours! And if you dare to take it over the top and add some toffee, I’ll show you how to make that toffee too.

Why You’ll Love These Brown Butter Toffee Chocolate Chip Cookies

• An incredible flavor combo. Having both the caramelized and buttery flavors of the toffee together with the toasted nutty notes of the browned butter leads to an incredibly delicious cookie.
• Crispy edges, chewy gooey center. The combo of chocolate and toffee leads to an incredible chewy and melty cookie. The textures of this cookie really make it an even better experience.
• You can simplify it! Don’t feel like making toffee bits? I have some alternatives that you can replace them with. You can also choose to omit them and have a simpler brown butter chocolate chip cookie that is just as delicious.

What is Brown Butter?

Regular dairy butter contains milk solids, a combo of sugar and fat, that when in contact with heat will start to naturally brown and toast. These toasted solids bring out nutty flavors and lends a more complex depth of flavor to baked goods.

Not all vegan butters are the same, and will not behave the same when trying to brown. Many vegan butters are primarily made with a combination of different oils and may not always contain protein bits or sugars that can brown the same way regular butter does. I recommend the brands Miyoko’s and VIolife. Both brown very well and are composed in a way that works best for brown butter and toffee making.

What is Toffee?

Toffee is a sweet treat made by cooking sugar and butter together until it reaches a high temperature or hard crack stage, typically around 300°F (150°C), which causes it to harden into a brittle texture. The resulting sweet has a rich, buttery flavor with a slightly caramelized taste. It is often broken up into bits that can be used in a variety of desserts.

This type of confection is similar, but very different to caramel and butterscotch, but involves slightly different methods:

• Caramel: Made by melting sugar and then adding butter and cream to create a smooth, rich mixture. It is typically cooked at a lower temperature than toffee, which results in a chewy or creamy texture. The flavor is sweet, buttery, and creamy, with a smooth mouthfeel.
• Butterscotch: Made by cooking brown sugar and butter together, often with a touch of vanilla, at a lower temperature than toffee. The use of brown sugar gives it a unique flavor, with a slight molasses undertone that makes it richer and more complex.

Butter Quality Matters

Again, butter quality does impact the result of these types of confections. You want to make sure that the butter you use has coconut oil as the first ingredient and that it also has a good buttery flavor. Again, high quality butter makes a big difference here and still recommend either Miyoko’s or Violife for this.

Key Ingredients and Substitutions

• Butter: This is the only ingredient I will say is the most important. Not all vegan butters behave the same, so the higher quality ones will be the best to use here. Look for butter varieties that have coconut oil as their first ingredient and contain some type of protein/sugar that can be browned (look for some type of nut based milk or pea protein solids listed). My favorite brands to use are Miyoko’s and Violife. You can also find a comprehensive review of different vegan butters here.
• Sugars: I used a mix of brown sugar and regular granulated sugar. Used light brown sugar for the cookie dough helps to give you a nice soft and chewy cookie while the granulated sugar helps with the cookie structure and will also result in a slightly crispy edge around the cookie.
• Yogurt: In place of eggs, you can use a plant-based yogurt. Preferably a thicker style plain yogurt will work best here. My go to brands are Silk’s Plain Soy Yogurt, Forager Project’s Plain Unsweetened Cashew Yogurt, and Cocojune.
• Flour: I used all-purpose flour for these cookies. If you decide to attempt to make these gluten-free, I would recommend using King Arthur’s 1:1 gluten-free all-purpose flour (just make sure the gluten-free flour you use has xanthan gum in it).
• Espresso: This is optional, but it helps amplify those chocolate notes in these cookies. It also pairs really well with the sweet, caramelized and buttery flavors in this cookie.
• Vanilla: I love using vanilla bean paste for the cookie dough, but using vanilla extract works just as well.
• Chocolate Chips: I like to do a combination of semi-sweet chocolate chips and a chopped up 70% cocoa chocolate bar. The chocolate chips usually keep their shape while the chopped up bar creates lovely pools of chocolate when it bakes. Feel free to just use chocolate chips and add more based on your own preference.
• Toffee Bits: We are making our own here, but feel free to leave them out! The brown butter chocolate chip cookies will still be fantastic on their own. Alternatively, if you don’t want to go through the process of making toffee bits, you can also chop up some chocolate toffee bars (this is a dairy-free variety) or use some chopped candied nuts of your choice.

How to Make a Brown Butter Toffee Chocolate Chip Cookies

Making the Toffee

If making the toffee bits, line a small baking tray with parchment and set to the side. Place a small heavy bottomed saucepan with tall sides over medium low heat and add the butter to melt.

Pour in the sugar and salt and whisk continuously for a minute until combined. Continue stirring constantly as the sugar mixture gradually turns more golden brown in color. Eventually, as you continue to stir the sugar mixture, it will start to look like runny peanut butter (if using a candy thermometer, it should reach 295-305F). This process should take about 10 minutes. Before removing from heat, whisk in the vanilla. 

Being careful, immediately pour the toffee onto the baking tray, allowing it to spread into an even layer (try to work quickly as the toffee will begin to stiffen immediately). Let the toffee fully cool and harden for 15-20 minutes in the fridge.

Once it is fully hardened, carefully peel the toffee from the parchment paper and place in a large resealable bag. Use a heavy spoon or rolling pin to carefully tap the toffee and shatter it into smaller bits.

To Make the Brown Butter

To brown the butter, place a small saucepan with tall sides over medium low heat then add your butter and allow it to completely melt. Use a spatula to continuously stir the melted butter until it begins to foam. Lower the heat slightly until the foam decreases, continuously stirring until you begin to see the butter start to turn a shade more golden brown in color.

You will see tiny brown flecks sinking and accumulating to the bottom of the pan. Remove from the stove top then pour into a large mixing bowl to cool.

Making the Brown Butter Toffee Chocolate Chip Cookies

To the bowl with the cooled brown butter, add the light brown sugar, and granulated sugar then use a hand mixer or whisk to mix everything together until combined.

Add the yogurt, vanilla, and espresso powder then use the hand mixer or whisk to whip together until smooth.

To a separate bowl, combine the flour, baking soda and salt and whisk to combine.

Pour the flour mix into the wet ingredients, then use a spatula to scoop the sides of the bowl and fold inward to mix the batter until just about combined.

Next, add in the chocolate chips, chopped chocolate, and toffee bits (add more if desired) then fold it into the dough making sure not to over mix. Cover the bowl and place in the fridge for 24 hours to set (if you are in a rush, chill the dough for at least 2 hours so it can firm up before baking).

When ready to bake, remove the bowl from the fridge, preheat the oven to 350F and line two half baking trays with parchment paper.

Use a large cookie scoop (about 3 tbsp of the cookie dough) to scoop the dough then roll them into balls and place on the tray making sure there is about 2 inches of space between each dough ball. Press a few more chocolate chunks and toffee bits on top of each cookie as desired.

Place the tray in the oven for 10-12 minutes until the cookie edges appear golden and the centers still appear slightly underdone.

When the cookies are out of the oven, you may notice some cookies aren’t in perfect circles. Fix the edges by placing a cookie cutter overtop of the cookie and moving it in a circular motion to round out the cookie. Allow the cookies to cool on the baking tray for 10 minutes then transfer to a wire cooling rack to completely cool and firm up. Sprinkle with flaky salt then enjoy!

My Recommended Process for Making the Cookie Dough in One Go

1. Brown the butter then pour it into your mixing bowl to let it cool.
2. Use the same pot to make your toffee as you are waiting for your butter to cool.
3. Pour the toffee on to your tray and place in the fridge to fully harden. As you wait, proceed to make the cookie dough.
4. After the dough is mostly combined, work on the inclusions. Cut up your chocolate bar and break up the toffee into small bits.
5. Fold in the inclusions then let your dough rest before baking.

Expert Tips

Ingredients and Tools

• I tested this recipe with Miyoko’s Salted Cultured Butter and Violife’s Salted Plant Butter. Make sure you use the sticks not the tub butter.
• You need salt. The salt in the toffee is critical and helps to keep the butter and sugar together as it is creaming together. Don’t skip it!
• Use a candy thermometer. While you can eyeball the process of heating your sugar and butter together, sometimes it’s easier to know based off of temperature.
• Ideas to replace the toffee. You can use some Smart Sweet Caramels (they are dairy-free) or swap entirely for some candied pecans.
• Make the toffee ahead of time. If you plan to make these cookies, I would recommend making the toffee a day or two in advance. This will save you a step and help you avoid stress the day you do want to make these cookies. The toffee can be stored at room temperature for up to a month, in the fridge for 3 months and in the freezer for 6 months.

Making the Best Brown Butter Toffee Chocolate Chip Cookies

• Do not walk away from the stovetop. Trust me, I get it. You will think that you have just enough time to grab something from across the room in between watching your butter or toffee browning, but you really don’t. It’s important to keep an eye on things, so that you avoid burning your good quality ingredients. You can also better adjust if things go wrong. For example, you can catch your toffee if it starts separating or if it’s browning too quickly.
• Chill your dough. This step makes a really big difference to the end result of your cookie. Chilling your dough serves 2 purposes in this recipe. It helps firm up your cookie and control it’s spread. Chilling allows the flour to properly hydrate and deepen the flavor of the dough. For best results, I recommend chilling the dough for 24 hours. Realistically, I know it can be hard to wait this long, so in the least try to chill for 2-4 hours before baking.
• If the cookies spread out too much. It’s rare to get cookies to come out of the oven in perfect circles. They will spread and sometimes those cookies may spread in odd shapes. To fix this, immediately after baking, use a circular cookie cutter or mug that is slightly larger than the cookie. Fit it over top and move it in a circular motion around the cookie to help round out the shape.

Frequently Asked Questions

Make It Balanced

Oops! You had “too many cookies.” What do you do? First, you’re human. It’s okay to enjoy sweets from time to time. In an ideal world, many of us would be able to slowly enjoy and stop eating sweets at will. For those of us that are either working towards more mindful eating or struggle with a chronic condition, here are some things you can consider doing to create more balanced eating habits around your sweets.

The Game Plan

• Pair it. Plan your treat with something that can help balance your blood sugars. Cookies are primarily made up of sugar and fat. Consider enjoying your cookie with some fiber or protein as both will help to slow down the digestion of the glucose. This can look like enjoying the cookie along with an apple, berries or maybe something salt like a handful of crispy chickpeas.
• Walk. Plan a short 10-15 minutes. Based on research, a light leisurely walk
• Take your time. I feel like this can be the hardest part sometimes and that is to really chew between bites. Taking your time with something you like means you get to savor the flavor and truly enjoy it. Sometimes living in a fast paced world robs us of that opportunity, which does impact how we view and approach food in general. So if you can, take your time.

More Plant-Based Cookie Recipes to Try

• Chocolate Peanut Butter Stuffed Cookies
• Hotteok Cookies
• Cowboy Cookies
• Chewy Ginger Molasses Cookies
• Healthier Snickerdoodle Cookies

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Brown Butter Toffee Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Catherine Perez
• Prep Time: 30 minutes
• Rest TIme: 12 hours
• Cook Time: 12 minutes
• Total Time: 12 hours 42 minutes
• Yield: 11 large cookies
• Category: Sweets
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These brown butter toffee chocolate chip cookies are loaded with caramelized toffee bits and nutty buttery flavors. The perfect dairy-free cookie with crispy edges and a chewy gooey center.

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Ingredients

Homemade Toffee Bits**

• 1/2 cup (112g) high quality salted vegan butter**
• 1/2 cup (100g) light brown sugar or granulated sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

Brown Butter Toffee Chocolate Chip Cookies

• 1/2 cup (112g) high quality salted vegan butter**
• 1/2 cup (100g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) plain unsweetened plant-based yogurt
• 2 tsp vanilla bean paste or extract
• 1 tsp instant espresso powder (optional)
• 1 1/4 cup (170g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/3 cup dairy-free chocolate chips
• 2 oz 70% dark chocolate bar, chopped
• 1/3 cup toffee bits
• Flaky salt for topping (optional)

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Instructions

Making the Toffee

1. If making the toffee bits, line a small baking tray with parchment and set to the side. Place a small heavy bottomed saucepan with tall sides over medium low heat and add the butter to melt. Pour in the sugar and salt and whisk continuously for a minute until combined. Continue stirring constantly as the sugar mixture gradually turns more golden brown in color. Eventually, as you continue to stir the sugar mixture, it will start to look like runny peanut butter (if using a candy thermometer, it should reach 295-305F). This process should take about 10 minutes. Before removing from heat, whisk in the vanilla.
2. Being careful, immediately pour the toffee onto the baking tray, allowing it to spread into an even layer (try to work quickly as the toffee will begin to stiffen immediately). Let the toffee fully cool and harden for 15-20 minutes in the fridge. Once it is fully hardened, carefully peel the toffee from the parchment paper and place in a large resealable bag. Use a heavy spoon or rolling pin to carefully tap the toffee and shatter it into smaller bits.

To Make the Brown Butter

1. To brown the butter, place a small saucepan with tall sides over medium low heat then add your butter and allow it to completely melt. Use a spatula to continuously stir the melted butter until it begins to foam. Lower the heat slightly until the foam decreases, continuously stirring until you begin to see the butter start to turn a shade more golden brown in color. You will see tiny brown flecks sinking and accumulating to the bottom of the pan. Remove from the stove top then pour into a large mixing bowl to cool.

Making the Cookies

1. To the bowl with the cooled brown butter, add the light brown sugar, and granulated sugar then use a hand mixer or whisk to mix everything together until combined.
2. Add the yogurt, vanilla, and espresso powder then use the hand mixer or whisk to whip together until smooth.
3. To a separate bowl, combine the flour, baking soda and salt and whisk to combine.
4. Pour the flour mix into the wet ingredients, then use a spatula to scoop the sides of the bowl and fold inward to mix the batter until just about combined.
5. Next, add in the chocolate chips, chopped chocolate, and toffee bits (add more if desired) then fold it into the dough making sure not to over mix. Cover the bowl and place in the fridge for 24 hours to set (if you are in a rush, chill the dough for at least 2 hours so it can firm up before baking).
6. When ready to bake, remove the bowl from the fridge, preheat the oven to 350F and line two half baking trays with parchment paper.
7. Use a large cookie scoop (about 3 tbsp of the cookie dough) to scoop the dough then roll them into balls and place on the tray making sure there is about 2 inches of space between each dough ball. Press a few more chocolate chunks and toffee bits on top of each cookie as desired.
8. Place the tray in the oven for 10-12 minutes until the cookie edges appear golden and the centers still appear slightly underdone.
9. When the cookies are out of the oven, you may notice some cookies aren’t in perfect circles. Fix the edges by placing a cookie cutter overtop of the cookie and moving it in a circular motion to round out the cookie. Allow the cookies to cool on the baking tray for 10 minutes then transfer to a wire cooling rack to completely cool and firm up. Sprinkle with flaky salt and enjoy!

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Notes

I tested this recipe with Miyoko’s Salted Cultured Butter and Violife’s Salted Plant Butter. Make sure you use the sticks not the tub butter.

Don’t skip the salt. The salt in the toffee is critical and helps to keep the butter and sugar together as it is creaming together.

Do not walk away from the stovetop. This will almost guarantee that you will burn your toffee and brown butter. Keep your eyes on things so you can keep note of important visual clues. 

Use a candy thermometer. While you can eyeball the process of heating your sugar and butter together, sometimes it’s easier to know when your toffee is done based off of temperature.

Ideas to replace the toffee. You can use some Smart Sweet Caramels (they are dairy-free) or swap entirely for some candied pecans.

Chill your dough. This impacts flavor and spread. For best results, I do recommend chilling 24 hours. Realistically, I know it can be hard to wait this long, so if you can spare 2-4 hours of chill time in the fridge at the very least then I can respect that.

About cookie spread. It’s very rare to get cookies to come out of the oven in perfect circles. They will spread and sometimes those cookies may spread in some odd shapes. To fix this, immediately after removing the cookies from the oven, use a circular cookie cutter or mug that is slightly larger than the cookie, fit it over top the cookie and move it in a circular motion around the cookie to help round out the shape.

Make the toffee ahead of time. If you plan to make these cookies, I would recommend making the toffee a day or two in advance. This will save you a step and help you avoid stress the day you do want to make these cookies. The toffee can be stored at room temperature for up to a month, in the fridge for 3 months and in the freezer for 6 months. This also makes a lot of toffee so feel free to store the rest for the next time you want cookies.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Brown Butter Toffee Chocolate Chip Cookies first appeared on Plant Based RD.

The post Brown Butter Toffee Chocolate Chip Cookies appeared first on Plant Based RD.

During many hot summers my mom would pull out her blender, some orange juice, milk and just a bit of sugar. Before I knew it, the blender would whirl and she would be pouring my drink into a glass topped with ice. For me it was the taste of summer. This was what it was all about! And as strange and simple as this combo was, it always hit the spot.

Why You’ll Love This Morir Soñando

• One of my fav childhood drinks to beat the heat. The combination of ingredients turn into a refreshing, creamy, and perfectly sweetened beverage you’ll want to keep coming back to.
• Dairy-free and lower in sugar. This recipe is a dairy-free version of this childhood favorite. It also uses less sugar than most recipes recommend, and in my opinion helps the flavor of the orange to come through.
• Easy to make. While my mom used a blender, you can easily make this in a pitcher (and with short cuts if you don’t find passion in squeezing your own juice).

What Is Morir Soñando?

A Dominican drink with a very poetic name. When translated it means, “to die dreaming.” And as much as I love the drama of it all, I feel it really does capture the dreamy, creamy flavor of this drink. It’s typically made by mixing orange juice, milk, sugar and ice together (sometimes with other ingredients like vanilla, lime or passionfruit depending on who you ask). A simple mix, but a dreamy one once combined as the resulting beverage is cool, creamy, and sweet, perfect for beating the heat during the summer months.

While the exact origins are not well-documented, it is deeply rooted in Dominican culture and cuisine. It likely developed as a refreshing drink utilizing the available citrus and milk of the time to cope with the Caribbean climate.

Key Ingredients and Substitutions

• Oranges: For the ultimate flavor, I highly recommend fresh squeezed juice. If this is not possible, regular orange juice from concentrate works equally well.
• Limes: I love the pop of tang this adds to the sweetness of the drink. If using, please use fresh for the best flavor. Or, feel free to leave out if desired.
• Evaporated Milk: Traditional recipes use regular evaporated milk, but I’m keeping it dairy-free by using an oat based evaporated milk. If you can’t find this, use lite canned coconut milk or a creamy plant-based milk like soy milk, oat milk or cashew milk (growing up, my mom often made this recipe just using regular milk and not evaporated milk).
• Sweetener: Use the sweetener you like! I went with agave as it mixes the easiest into the beverage. However, you can use other sweeteners. Use regular or light brown sugar and dissolve into the juice before adding the milk. You can also use alternative sweeteners like monk fruit or stevia (just make sure to start with a very small amount as these are ultra sweet compared to regular sugar).
• Ice: You must use ice or your drink will separate.

How to Make Morir Soñando

Pour the orange and lime juice into a large pitcher with your sweetener of choice. Make sure to mix well and if using a dry sugar, make sure it is mixed until fully dissolved.

Add 2 cups of ice and stir well, allowing the juice to fully chill.

Once (and only when) the juice is cold, slowly pour in the evaporated milk while continuously stirring the mixture to avoid the milk from separating. This is the most important step! You don’t want a chunky beverage, so make sure everything is chilled and stirred in very slowly.

When the milk is fully incorporated, add the remaining ice and stir in a small pinch of salt (this will help bring out more of the sweet flavor from the orange juice).

To serve, pour the drink into cups filled with ice and serve garnished with an orange slice.

Expert Tips

• Make sure your ingredients cold. Keeping the juice cold will help prevent the milk from cutting or curdling. The best way to do this is to add lots of ice to the juice and make sure it is cold before using.
• Slowly pour in the milk and stir continuously. This will again prevent the milk from separating or curdling when mixed with the juice.
• Adjust the sweetness to your liking. Personally, I don’t like adding a lot of sugar to mine. I feel the orange juice tends to be sweet enough, so I only use between 1-2 tablespoons of sweetener. If you like yours more sweet, add more to taste!
• Use the sweetener that you like. Traditionally, regular sugar is used. I like to either use brown sugar or agave syrup. Most times I will use a liquid sweetener like agave as it blends easier into the drink. You can also use alternative sweeteners like monk fruit or stevia (use smaller amounts to sweeten as the sweetness is very intense for some alternative sweeteners).
• Every family has their own way of making this, so use this as a guide and adjust the amounts of the ingredients to best fit your taste preference. Also note you may want to make this slightly differently using other ingredient swaps listed above. Do you!

Frequently Asked Questions

Different Preparations

There are a number of variations that exist that I’ve tried and loved. Personally, my preference is with adding a bit of lime to add a sharper taste, but any of the following combos work just as well!

• Orange Juice + Passion fruit
• Orange Juice + Dominican Vanilla
• Orange Juice + Dominican Vanilla + Cinnamon

More Refreshing Recipes to Beat the Heat

• Ginger Shallot Chopped Bean Salad
• Cold Sesame Miso Noodles
• Marinated Tomato Toast with Garlic Dill Edamame Spread
• Strawberry Crumble Chia Pudding
• Lime Crunch Noodle Salad

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Morir Soñando (Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 3-4 servings
• Category: Beverages
• Method: No Cook
• Cuisine: Dominican
• Diet: Vegan

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Description

Morir Soñando, my favorite Dominican drink to enjoy during the blisteringly hot summer days. A tasty mix of orange juice, milk and sweetener, mixed until cool and creamy.

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Ingredients

• 1 1/2 cups fresh squeezed orange juice, no pulp (about 4 medium oranges)
• Juice of 1 lime
• 1–2 tbsp agave syrup or light brown sugar
• 2–3 cups of ice, plus more ice for serving
• 1 cup evaporated oat or coconut milk (or use a can of lite coconut milk)
• Pinch of kosher salt
• Orange slices for garnish (optional)

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Instructions

1. Pour the orange and lime juice into a large pitcher with your sweetener of choice. Make sure to mix well and if using a dry sugar, make sure it is mixed until fully dissolved.
2. Add 2 cups of ice and stir well, allowing the juice to fully chill.
3. Once (and only when) the juice is cold, slowly pour in the evaporated milk while continuously stirring the mixture to avoid the milk from separating.
4. When the milk is fully incorporated, add the remaining ice and stir in a small pinch of salt (this will help bring out more of the sweet flavor from the orange juice).
5. To serve, pour the drink into cups filled with ice and serve garnished with an orange slice.

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Notes

Make sure your ingredients cold. Keeping the juice cold will help prevent the milk from cutting or curdling. The best way to do this is to add lots of ice to the juice and make sure it is cold before using.

Slowly pour in the milk and stir continuously. This will again prevent the milk from separating or curdling when mixed with the juice.

Adjust the sweetness to your liking. Personally, I don’t like adding a lot of sugar to mine. I feel the orange juice tends to be sweet enough, so I only use between 1-2 tablespoons of sweetener. If you like yours more sweet, add more to taste!

Use the sweetener that you like. Traditionally, regular sugar is used. I like to either use brown sugar or agave syrup. Most times I will use a liquid sweetener like agave as it blends easier into the drink. You can also use alternative sweeteners like monk fruit or stevia (use smaller amounts to sweeten as the sweetness is very intense for some alternative sweeteners).

Every family has their own way of making this, so use this as a guide and adjust the amounts of the ingredients to best fit your taste preference. Also note you may want to make this slightly differently using other ingredient swaps listed above. Do you!

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Morir Soñando (Dairy-Free) first appeared on Plant Based RD.

The post Morir Soñando (Dairy-Free) appeared first on Plant Based RD.

I love oats for breakfast, but I know for some the thought of overnight oats or freshly cooked oatmeal isn’t everyone’s jam. So why not just change the texture and make it more crisp and delicious?

This breakfast crumble is just that. Taking the elements of a delicious treat and making some modifications to bump up the protein and fiber for a filling and satisfying way to start your day.

Why You’ll Love This High Protein Breakfast Crumble

• High in protein. A great option that can be enjoyed for breakfast or as a snack. Each serving packs 21g of protein (this is dependent on the type of protein you use).
• Easy to make. No complicated steps or method. Just mix, layer and heat. Can also be made in the air fryer (see recommendations below).
• Can be meal prepped. Bake your crumble, store in the fridge and reheat when you want a treat.

Key Ingredients and Substitutions

• Frozen Berries: I used a frozen berry medley, but most fresh or frozen fruit can work. Hearty fruit like apples or pears should be sauteed in a pan until softened before using.
• Fruit Jam: I used strawberry preserves, but feel free to use the type of jam you love. You can also leave it out if you feel your fruit is really sweet on its own.
• Rolled Oats: I used gluten-free rolled oats. Quick oats also can work for this crumble.
• Plant-Based Protein Powder: I recommend using your favorite protein powder in vanilla flavor. However, do note that the brand of protein powder you use can impact how much protein you end up with in each serving. For reference, I like using Sunwarrior, Vegan Smart, or Vega Protein. If not a fan of protein powder, swap for almond flour or a soft whole grain flour like spelt.
• Peanut Butter: I used peanut butter as a cheap option, but you can absolutely make this with almond butter, cashew butter, tahini or sunflower butter.
• Maple syrup: This is just the sweetener I like. Feel free to use an alternative liquid sweetener like agave based on your own preference.
• Cornstarch: Helps to thicken the berry filling. Feel free to swap with arrowroot powder.
• Pecans: This will help give the crumble a buttery taste. If allergic, swap for minced pepitas or hemp hearts.
• Plant-based Milk: This will help add moisture to the crumb, and you can use any plant-based milk you like. For reference, I used soy milk. Another alternative you can use is an equal amount of plant-based yogurt.

How to Make a High Protein Breakfast Protein

Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.

To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.

Divide the berry filling between 2-3 small oven safe ramekins (2 for a meal or 3 for snacks). Next, divide the crumble and use to top over the berries.

Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.

Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.

Expert Tips

• Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.
• If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour.
• Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder.

Frequently Asked Questions

How to Serve

For more protein, I like to serve my crumble topped with some extra yogurt. Typically I’ll do an unsweetened soy yogurt, but you can use your favorite protein rich yogurt option (Siggi’s and Kite Hill have great protein-rich plant-based yogurt options).

More Breakfast Recipes to Try

• Smoky Shredded Tofu Breakfast Sandwich
• Vegan Kale Caesar Salad Toast
• Savory Oatmeal with Pan-Seared Tofu
• Fudgy Chocolate Chia Seed Pudding
• Easy Apple Pie Overnight Oats

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

High Protein Breakfast Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

This plant-based high protein breakfast crumble uses protein powder in the crumble to turn this treat into a filling and satisfying meal or snack.

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Ingredients

Berry Filling

• 10 oz bag frozen mixed berries
• 2 tbsp fruit jam of choice (I used a no sugar added jam), but this can be omitted
• 1 tsp cornstarch

Crumble Topping

• 1/2 cup gluten-free rolled oats
• 1 scoop (30 g) protein powder or 1/4 cup all-purpose flour or spelt (spoon and level)
• 2 tbsp pecans, finely minced (optional)
• 3 tbsp natural peanut butter or sunflower seed butter
• 3 tbsp unsweetened plant-based milk or plain yogurt
• 1 tbsp maple syrup or replace with plant-based milk
• 1/2 tsp cinnamon
• 1 tsp vanilla paste or extract
• Kosher salt

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Instructions

1. Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.
2. To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.
3. Divide the berry filling between 2-3 small oven safe ramekins. Next, divide the crumble and use to top over the berries.
4. Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.
5. Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.

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Notes

Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.

If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour. Just make sure if using a flour that you spoon and level when measuring.

Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder. 

Nutrition information will vary depending on modifications, ingredients used. I have mentioned ways to modify this recipe to better suit different nutrition needs. Do note, when making this recipe, I used a homemade no sugar added fruit jam. And depending on the sweetness of the protein powder you use, you may not feel you need any of the maple syrup at all. 

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post High Protein Breakfast Crumble first appeared on Plant Based RD.

The post High Protein Breakfast Crumble appeared first on Plant Based RD.

Regular cookies are absolutely great, but I feel like everything changed for me after my first stuffed cookie. Now, I want to stuff all my cookies. It makes them more special. They are like a little present, and a fun surprise to share.

These cookies get their personality thanks to Hotteok. A Korean pancake stuffed with nuts and brown sugar. So why not use that filling in a cookie to get some epic gooey centers. It totally works and makes for the most dreamy cookie.

Why You’ll Love These Hotteok Cookies

• Easy to customize. The filling suggestion uses walnuts, but this can be changed to a variety of nut or seed fillings based on your own preference. Refer to the ingredient and substitution section for some suggestions.
• Surprisingly easy to make. The stuffed aspect of these cookies may sound intimidating, but don’t let it scare you off! The dough comes together easily like normal cookies, and is easy to stuff. And even if that doesn’t convince you, the basic base for these cookies can be used to bake up some delicious sugar cookies.
• Completely dairy-free and egg-free. Whether you avoid dairy and eggs because you’re vegan or have allergies, the substitutes used in this recipe will still give you the best cookie experience.

What is Hotteok?

Hotteok refers to a popular South Korean street food, a stuffed panfryed pancake, which can come in both sweet and savory styles. Regardless of the filling, the pancake is made using a yeasted dough. It is then stuffed based on preference, sealed and placed on a greased griddle, which is then flattened into a large circle.

The sweet varieties are often stuffed with brown sugar, honey, nuts, and cinnamon. When heated on the griddle, the filling gets nice and gooey. So, obviously, since we are talking about cookies, we are pulling inspiration from this sweet filling to stuff our cookies with.

Key Ingredients and Substitutions

• Flour: I have only tested this recipe with all-purpose flour. I have not tested this with gluten-free flours and am not sure if the switch to a different flour will yield a flexible dough. Experiment at your own risk, but if you find success, please let me know!
• Yogurt: I’m using a non-dairy yogurt. This behaves as our egg substitute, which will help bind our ingredients together. You can use a flax egg (1 tbsp ground flax seed with 3 tbsp water), but the downside is that visually you may see the ground speks of the flaxseed in your cookie.
• Sugar: We are using a combination of both brown and white sugar for our cookie dough base and filling.
• Butter: To keep this dairy-free, I am using vegan butter. When baking, I most often will use either Earth Balance, VioLife or Country Crock’s plant-based butter.
• Walnuts: Feel free to opt for peanuts or pecans, or if you are nut-free you can use sunflower seeds. Regardless of what you use, be sure to chop them very fine.
• Maple Syrup: Mixed with the dry ingredients to yield our filling. You can swap with your preffered liquid sweetener.
• Cinnamon: Used for our filling and the cinnamon sugar coating. Feel free to add more cinnamon if desired!

How to Make Hotteok Cookies

Add the butter and sugar to a large mixing bowl and use an electric hand mixer to beat the ingredients together until light and fluffy, about 1-2 minutes.

To the bowl, add the yogurt, baking powder, baking soda, kosher salt, and vanilla. Beat the ingredients again until the batter becomes a little lighter and more fluffy, about 2 minutes.

Add the flour and use a rubber spatula to fold it into the batter until just combined.

Cover the bowl and place in the fridge to set for at least 1 hour.

When ready to bake the cookies, preheat the oven to 350F. In a small bowl mix together the brown sugar, cinnamon, walnuts, and maple syrup. In a separate bowl mix together the white sugar and cinnamon.

Use a large cookie scoop (1.5 oz/3 tbsp scoop) to scoop out the dough into your hands. Lightly flatten the dough in your palm then carefully curl the edges up like a cup.

Scoop about 2 tsp of the walnut sugar filling into the middle of the dough. Using your palm bring the sides of the cup up to meet together in the middle then pinch to seal together. Roll the dough ball between your palms to smooth the sides out then roll the dough ball in the cinnamon sugar mixture.

Once the dough ball is coated, place on a parchment lined baking tray and repeat with the remaining dough making sure there is about 2 inches of space between each dough ball.

Bake in the oven for 13-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking tray for at least 10 minutes before enjoying.

Expert Tips

• Please chill your dough! This step impacts how your cookie will bake. Chilling the dough will allow for the cookie to spread as recommended and gives the dough a little more time in the oven so that the filling can properly melt down a little.
• Don’t feel like stuffing? This cookie base makes for an amazing sugar cookie on it’s own. After chilling the dough, just scoop out your cookies on a baking sheet and bake in the oven for 11-12 minutes.
• Measure your flour properly. I cannot recommend getting a simple kitchen scale enough. You’ll get proper measurements and have less dishes to clean. If you do not have a scale, just be mindful of how you measure your flour. I recommend using the spoon and level method. Fluff your flour with a spoon and then spoon your flour into your measuring cup and level it off using a flat edge. This will help you avoid over measuring your flour and ending up with a dense and dry cookie.
• Tap your pan on the counter after the cookies are done baking. When the cookies come out of the oven they may look a little puffy. Tapping the cookies on the counter will help to compress the interior of the cookie giving you that lovely chewy center.

Frequently Asked Questions

How to Serve

I love to enjoy these cookies after they have cooled on the baking tray. If frozen, place the cookie on a microwave safe plate and heat up in 15 second intervals. Usually between 15-30 seconds works for me to warm the cookie through.

More Holiday Treats to Try

• Chocolate Peanut Butter Stuffed Cookies
• Vegan Snickerdoodle Cookies
• Chewy Ginger Molasses Cookies
• Mexican Hot Chocolate Cookies
• Vegan Peanut Butter Blondies

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Hotteok Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 stuffed cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

These Hotteok Cookies draw inspiration from a popular Korean cinnamon, nut, and sugar stuffed pancake. Gooey cinnamon walnut filling stuffed inside a chewy sugar cookie dough. 

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Ingredients

• 1 stick/8 tbsp vegan butter, at room temperature, 113 grams
• 1/3 cup light brough sugar, packed, 70 grams
• 1/4 cup granulated sugar, 55 grams
• 3 tbsp plain unsweetened plant-based yogurt, 45 grams
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 tsp baking soda
• 1 tsp vanilla paste or extract
• 1 1/3 cup all-purpose flour, 180 grams

Walnut Sugar Filling

• 1/4 cup light brown sugar, 55 grams
• 1/4 cup walnuts, finely chopped, 30 grams
• 2 tsp cinnamon
• 1 tbsp maple syrup

Coating

• 3 tbsp granulated sugar, 36 grams
• 1 tsp cinnamon

Cook Mode Prevent your screen from going dark

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Instructions

1. Add the butter and sugar to a large mixing bowl and use an electric hand mixer to beat the ingredients together until light and fluffy, about 1-2 minutes.
2. To the bowl, add the yogurt, baking powder, baking soda, kosher salt, and vanilla. Beat the ingredients again until the batter becomes a little lighter and more fluffy, about 2 minutes.
3. Add the flour and use a rubber spatula to fold it into the batter until just combined.
4. Cover the bowl and place in the fridge to set for at least 1 hour.
5. When ready to bake the cookies, preheat the oven to 350F. In a small bowl mix together the brown sugar, cinnamon, walnuts, and maple syrup. In a separate bowl mix together the white sugar and cinnamon.
6. Use a large cookie scoop (1.5 oz/3 tbsp scoop) to scoop out the dough into your hands. Lightly flatten the dough in your palm then carefully curl the edges up like a cup.
7. Scoop about 2 tsp of the walnut sugar filling into the middle of the dough. Using your palm bring the sides of the cup up to meet together in the middle then pinch to seal together. Roll the dough ball between your palms to smooth the sides out then roll the dough ball in the cinnamon sugar mixture.
8. Once the dough ball is coated, place on a parchment lined baking tray and repeat with the remaining dough making sure there is about 2 inches of space between each dough ball.
9. Bake in the oven for 13-15 minutes or until the edges are golden. Allow the cookies to cool on the baking tray for at least 10 minutes before enjoying.

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Notes

Please chill your dough! This step impacts how your cookie will bake. Chilling the dough will allow for the cookie to spread as recommended and gives the dough a little more time in the oven so that the filling can properly melt down a little.

Don’t feel like stuffing? This cookie base makes for an amazing sugar cookie on it’s own. After chilling the dough, just scoop out your cookies on a baking sheet and bake in the oven for 11-12 minutes.

Measure your flour properly. I cannot recommend getting a simple kitchen scale enough. You’ll get proper measurements and have less dishes to clean. If you do not have a scale, just be mindful of how you measure your flour. I recommend using the spoon and level method. Fluff your flour with a spoon and then spoon your flour into your measuring cup and level it off using a flat edge. This will help you avoid over measuring your flour and ending up with a dense and dry cookie.

Tap your pan on the counter after the cookies are done baking. When the cookies come out of the oven they may look a little puffy. Tapping the cookies on the counter will help to compress the interior of the cookie giving you that lovely chewy center. 

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Hotteok Cookies first appeared on Plant Based RD.

The post Hotteok Cookies appeared first on Plant Based RD.

This post is sponsored by One Degree Organics, but all opinions are my own.

I’ve made this pumpkin olive oil cake more times than I can count and for good reason, it is incredible. It’s my favorite dessert to make especially for the holidays because it’s easy to put together and really hits all the delicious flavors I’m looking for during the holiday season. So if you need something sweet without overdoing it, this cake is for you. Bonus, we can still manage to pack in a little nutrition at the same time.

Why You’ll Love This Pumpkin Olive Oil Cake

• The right amount of sweet without overdoing it. Overly sweet treats just don’t do it for me like they used to. Standard pumpkin cakes tend to be ultra sweet for me, but this one has just the perfect amount of sweetness that also helps to enhance the flavor of the pumpkin.
• She’s fluffy. The challenge with pumpkin is that it has a lot of moisture and in traditional pumpkin cake recipes you will see more eggs being used to help support the cake better as a result. To keep this vegan, we are subbing the eggs for a combination of aquafaba and dairy-free yogurt. The yogurt adds a hint of flavor while the starches in the aquafaba provides structure similar to eggs to help keep our cake light and fluffy.
• Moist and decadent, but with the whole grain advantage. The combination of pumpkin and olive oil helps keep the cake feeling moist. And even though we are using a whole grain flour in our batter, the techniques we use help to keep this cake light and fluffy in texture while also lending more of its nutty flavor to the final cake.

Key Ingredients and Substitutions

• Spelt Flour: I used spelt flour for the cake as it adds a nice nutty depth of flavor to the cake, and provides the added benefit of extra fiber without negatively impacting the texture or structure of the cake. I specifically used One Degree Organics Sprouted Spelt Flour for this cake for some extra health benefits. As I’ve spoken upon previously, sprouting helps to enhance absorption of the nutrients found within this whole grain.
• Pumpkin Puree: I recommend using regular canned pumpkin. If you don’t have access to canned pumpkin, canned butternut squash puree can work just as well.
• Aquafaba: If you are unfamiliar with this ingredient, it is the liquid found in a can of chickpeas. Just drain the liquid from the can into a storage container to use as an egg replacement. I like this over using ground flaxseeds as it provides the cake structure and lift without leaving the cake feeling dense.
• Sugar: I used a combination of brown sugar and cane sugar, I just use less sugar than traditional recipes. I find it still provides a fantastic texture and taste without being overpowering.
• Pumpkin Pie Spice: For ease, I use premade pumpkin pie spice, but you can absolutely make your own for this.
• Olive Oil: This helps to lock in the moisture of our cake. I used just 1/4 cup for the batter as when I tested it with more the cake felt way too heavy and oily. This was the right balance to maintain good texture. Feel free to use a more neutral oil if preferred.
• Yogurt: I use a plant-based unsweetened yogurt to keep this dairy-free. This is one of my favorite ingredients to add to baked goods. It really helps add a little more tang and flavor to the final cake that balances well with the sweetness of the cake.
• Vegan Buttermilk: This is really easy to make. You just need a plant-based milk and an acid. I use a combination of unsweetened soy milk and apple cider vinegar. You can also use oat milk or almond milk.

Why Use Spelt Flour?

Spelt is a type of wheat and can be ground into spelt flour. Of the types of whole wheat flour available, this type of whole grain flour behaves the most like all-purpose flour and adds a beautiful layer of flavor and nutrition in comparison.

In general, we should always be aiming to consume more whole grains as they are a valuable source of fiber, vitamins, and minerals. To add to this, you can choose sprouted grains like One Degree Organics Sprouted Spelt Flour for even more nutrition benefit. Sprouting whole grains like spelt helps to reduce the natural inhibitors within the grain that reduce our ability to absorb certain nutrients. Choosing sprouted grains means that your body will be able to better absorb more of those nutrients and make these grains easier to digest.

How to Make Pumpkin Olive Oil Cake

Preheat the oven to 350F. Measure out the milk in a liquid measuring cup and whisk in the apple cider vinegar to make a buttermilk mixture and set aside.

To a large mixing bowl add the aquafaba. Using a handheld electric mixer, whip and aerate the aquafaba for about a minute until the mixture is uniformly foamy.

To the foamy mix add the olive oil, yogurt, sugar, pumpkin, vanilla, and the buttermilk mixture and whip again with the mixer until completely smooth.

In a separate bowl, measure out the flour, pumpkin spice, clove, baking powder, baking soda and salt then whisk together to combine.

Pour the flour mixture into the bowl of wet ingredients and with a rubber spatula, fold the flour together to make a batter, making sure not to overmix. To do this, sweep the outside of the bowl, fold it over the flour then repeat on the opposite side of the bowl until no streaks of flour remain. It is okay if the batter isn’t perfectly smooth.

Pour the batter into a parchment lined 8-in x 8-in baking pan. Use the spatula to spread it evenly in the pan then tap the pan on the counter to level the batter. Place in the oven to bake for 30-35 minutes or until a toothpick comes out mostly clean.

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling completely (about 1 1/2 to 2 hours).

While the cake cools, add the cream cheese and butter to a bowl and use the hand mixer to whip together until very smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the maple syrup, pumpkin spice, salt and vanilla then whip again at medium high speed until smooth. Store in the fridge until you are ready to frost the cake.

When ready to serve, spoon the frosting on top of the cake then with an offset spatula spread the frosting evenly overtop. Cut into equal pieces and enjoy.

Expert Tips

• Avoid overmixing. Use a spatula to fold the flour into the batter until no streaks of flour remain. The batter does not need to be 100% smooth. Overmixing can ruin all the work you do to follow a recipe to a “t”. In this case, over mixing can cause your cake to deflate after baking leading to a gummy cake texture.
• Allow your cake to completely cool before cutting. This cake is moist and if cut while still hot, the cake will compress and obtain a gummy texture on the bottom. Plus, a warm cake will cause the frosting to melt, so please wait for it to cool completely!
• If you want your cake to have more pumpkin flavor, use less pumpkin spice. One version I tested I accidentally left out the pumpkin spice, and the pumpkin flavor was incredible, so feel free to use or leave out based on your preference.
• Measure with precision. For the most accurate results, use a digital scale to weigh out your ingredients. Using a scale also will help minimize the need to clean measuring spoons and cups.

Frequently Asked Questions

How to Serve

The cream cheese frosting is completely optional, and in all honesty, I treat this like a snack cake and am pretty content with enjoying a slice without frosting. It tastes that good on its own. So if you don’t want to have frosting, enjoy it plain or topped with a dusting of powdered sugar.

This cake is great to enjoy with tea or coffee. If you want a fun drink as well as an excuse to use up some of that leftover pumpkin, I highly recommend this Pumpkin Spice Hot Chocolate.

More Sweet Treats to Try

• Peanut Butter and Jelly Oatmeal Cups
• Pumpkin Pancakes
• Puff Pastry Pear Galette
• Vegan Peanut Butter Blondies
• Apple Crisp Stuffed Baked Apples

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Pumpkin Olive Oil Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

A fluffy and moist Pumpkin Olive Oil Cake infused with warming pumpkin spice and the right amount of sweet for the ultimate fall treat. The best part, it maintains the perfect crumb while being completely dairy-free and egg-free. 

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Ingredients

Pumpkin Cake

• 1/4 cup unsweetened soy milk
• 1 tbsp apple cider vinegar
• 1/3 cup aquafaba
• 1/4 cup (55g) olive oil
• 1/4 cup (70g) unsweetened plain plant-based yogurt
• 1/2 cup (105g) brown sugar
• 1/4 cup (60g) cane sugar
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 2 cups (260g) One Degree Organics Sprouted Spelt Flour
• 2 tsp pumpkin spice
• 1/4 tsp ground clove
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

Maple Cream Cheese Frosting

• 8 oz (227g) plant-based cream cheese, room temperature
• 3 tbsp (45g) plant-based butter, room temperature
• 1/4 cup maple syrup
• 1/2 tsp pumpkin spice
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 350F. Measure out the milk in a liquid measuring cup and whisk in the apple cider vinegar to make a buttermilk mixture and set aside.
2. To a large mixing bowl add the aquafaba. Using a handheld electric mixer, whip and aerate the aquafaba for about a minute until the mixture is uniformly foamy.
3. To the foamy mix add the olive oil, yogurt, sugar, pumpkin, vanilla, and the buttermilk mixture and whip again with the mixer until completely smooth.
4. In a separate bowl, measure out the flour, pumpkin spice, clove, baking powder, baking soda and salt then whisk together to combine.
5. Pour the flour mixture into the bowl of wet ingredients and with a rubber spatula, fold the flour together to make a batter, making sure not to overmix. To do this, sweep the outside of the bowl, fold it over the flour then repeat on the opposite side of the bowl until no streaks of flour remain. It is okay if the batter isn’t perfectly smooth.
6. Pour the batter into a parchment lined 8-in x 8-in baking pan. Use the spatula to spread it evenly in the pan then tap the pan on the counter to level the batter. Place in the oven to bake for 30-35 minutes or until a toothpick comes out mostly clean.
7. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling completely (about 1 1/2 to 2 hours).
8. While the cake cools, add the cream cheese and butter to a bowl and use the hand mixer to whip together until very smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the maple syrup, pumpkin spice, salt and vanilla then whip again at medium high speed until smooth. Store in the fridge until you are ready to frost the cake.
9. When ready to serve, spoon the frosting on top of the cake then with an offset spatula spread the frosting evenly overtop. Cut into equal pieces and enjoy.

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Notes

Avoid overmixing. Use a spatula to fold the flour into the batter until no streaks of flour remain. The batter does not need to be 100% smooth. Overmixing can ruin all the work you do to follow a recipe to a “t”. In this case, over mixing can cause your cake to deflate after baking leading to a gummy cake texture.

Allow your cake to completely cool before cutting. This cake is moist and if cut while still hot, the cake will compress and obtain a gummy texture on the bottom. Plus, a warm cake will cause the frosting to melt, so please wait for it to cool completely!

If you want your cake to have more pumpkin flavor, use less pumpkin spice. One version I tested I accidentally left out the pumpkin spice, and the pumpkin flavor was incredible, so feel free to use or leave out based on your preference.

Measure with precision. For the most accurate results, use a digital scale to weigh out your ingredients. Using a scale also will help minimize the need to clean measuring spoons and cups.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Pumpkin Olive Oil Cake first appeared on Plant Based RD.

The post Pumpkin Olive Oil Cake appeared first on Plant Based RD.

This post is sponsored by One Degree Organic Foods, but all opinions are my own.

Let me paint the scene for you. You go to your freezer, pick up one of these oatmeal cups, bite into it to find the most delicious ooey gooey layer of peanut butter and jelly surrounded by chocolate and a delicious chewy oat base. Truly the dream, and you can easily make it yourself.

Why You’ll Love These Oatmeal Cups

• No baking required. You just need two bowls and a muffin pan. Mix, then assemble your cups and chill before enjoying.
• Just 7 essential ingredients. The base of these cups require just a handful of ingredients, but combined together makes a fun and delicious stuffed sweet treat to look forward to.
• Great to prep ahead. Once the cups are set, they can be stored in the freezer for an easy grab and go snack.

Ingredients You Can Trust

When a recipe has very few ingredients, it becomes that much more important to use ingredients that you love and trust. That will always help to yield the best end result.

When it comes to trust, that’s the main reason I always choose One Degree Organic Foods. They’ve always been transparent about their farming practices, but I absolutely admire the fact that they always go the extra step to expand on their transparency. They use rigorous testing and certifications to ensure that their oats are of the highest quality and safety standards. They are certified gluten-free, processed in a peanut and tree nut-free facility, glyphosate-free, and are tested vigorously for pathogens and heavy metals. To show how far they go, even their glyphosate testing goes beyond general organic certifications and includes additional third party testing. It’s truly insane the depths they go, but it shows me that they truly care to put the best quality out there on the market. And they openly share all of this testing on their website.

Key Ingredients and Substitutions

• Oats: I used the oats I trust most, One Degree Organics Gluten-Free Sprouted Rolled Oats. If you want to avoid using a food processor to mince them up, feel free to swap for their Quick Oats instead.
• Peanut Butter: This recipe is best made using natural runny peanut butter. You can substitute your peanut butter for almond butter, sunflower butter or tahini.
• Flaxseeds: For a little omega 3 boost and to help hold the oat cup base together use flaxseeds. Make sure the flaxseeds are ground. You can also use ground chia seeds instead.
• Maple Syrup: You can substitute this for agave syrup.
• Jam: Use your favorite jam to stuff your cups with. I used a store bought strawberry jam, but you can also make a chia jam using this method.
• Dark Chocolate: I used a dairy-free 70% dark chocolate bar. If you don’t want the chocolate layer on top, please view the Expert Tips section for alternative suggestions.

How to Make Peanut Butter and Jelly Oatmeal Cups

Place the oats into a mini food processor or blender and pulse the oats until coarsely chopped.

Transfer the oats to a medium sized mixing bowl with the ground flaxseed and salt then stir to combine.

Add the peanut butter, maple syrup, and vanilla extract then stir into the oats until fully combined.

Add 2 tablespoons of the oat mixture to each cup of a 12-cup silicone muffin pan or 12-cup parchment lined muffin pan. With a spoon or clean hands, press the mixture into the cup until flat and smooth. Gently press into the middle of the mixture to make a little dent.

To the center of each oat cup, add 1/2 tablespoon of jam, then top with 1/2 tablespoon of peanut butter and spread it to cover the entire oat base. Place the pan into the freezer to firm up for 30 minutes.

To melt the chocolate, break up the bar into small pieces and place in a microwave safe bowl. Place the bowl into the microwave for 30 seconds then stir the chocolate. Return the bowl to the microwave for 15 second intervals, stirring the chocolate each time until fully melted and smooth.

Pour enough chocolate into one cup and use a spoon to quickly spread the chocolate to fully coat the top. Repeat until each cup is coated.

Sprinkle the tops of the oat cups with flaky salt then place in the freezer to fully firm up for at least 10 minutes before enjoying.

Expert Tips

• You can replace the chocolate layer. Make this recipe easier by subbing the melted chocolate layer with a sprinkle of mini chocolate chips over top the peanut butter layer before allowing the cups to set in the freezer.
• Make these cups nut-free. Just substitute the peanut butter for some sunflower butter or tahini.
• Do not swap the rolled oats for steel cut oats. The only alternative to rolled oats I recommend for this recipe are quick oats.

Frequently Asked Questions

Turn Your Oat Cups Into a Tasty Breakfast Treat

These cups are meant to be a fun sweet treat, but can be strategically used to make a balanced breakfast. Chop up one of the cups into small pieces and place over a serving of some high protein unsweetened dairy-free yogurt and a handful of fresh berries.

More Sweet Treats to Try

• No Bake Chocolate Strawberry Tart
• Puff Pastry Pear Galette
• Peanut Butter Blondies
• Apple Crisp Stuffed Baked Apples
• Pumpkin Bread with Streusel Topping

Peanut Butter and Jelly Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Catherine Perez
• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 oatmeal cups
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

These wholesome stuffed Peanut Butter and Jelly Oatmeal Cups are the perfect sweet treat. Only 7 ingredients needed and no baking required!

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Ingredients

Oatmeal Base

• 1 3/4 cups One Degree Organics Gluten-Free Sprouted Rolled Oats
• 1 tbsp ground flaxseed
• 1/2 tsp kosher salt
• 1/2 cup natural peanut butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Assembly

• 6 tbsp natural peanut butter
• 6 tbsp strawberry jam
• 5 oz dairy-free 70% dark chocolate bar (about 2 bars)
• Flaky salt, optional

Cook Mode Prevent your screen from going dark

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Instructions

1. Place the oats into a mini food processor or blender and pulse the oats until coarsely chopped.
2. Transfer the oats to a medium sized mixing bowl with the ground flaxseed and salt then stir to combine.
3. Add the peanut butter, maple syrup, and vanilla extract then stir into the oats until fully combined.
4. Add 2 tablespoons of the oat mixture to each cup of a 12-cup silicone muffin pan or 12-cup parchment lined muffin pan. With a spoon or clean hands, press the mixture into the cup until flat and smooth. Gently press into the middle of the mixture to make a little dent.
5. To the center of each oat cup, add 1/2 tablespoon of jam, then top with 1/2 tablespoon of peanut butter and spread it to cover the entire oat base. Place the pan into the freezer to firm up for 30 minutes.
6. To melt the chocolate, break up the bar into small pieces and place in a microwave safe bowl. Place the bowl into the microwave for 30 seconds then stir the chocolate. Return the bowl to the microwave for 15 second intervals, stirring the chocolate each time until fully melted and smooth.
7. Pour enough chocolate into one cup and use a spoon to quickly spread the chocolate to fully coat the top. Repeat until each cup is coated.
8. Sprinkle the tops of the oat cups with flaky salt then place in the freezer to fully firm up for at least 10 minutes before enjoying.

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Notes

You can replace the chocolate layer. Make this recipe easier by subbing the melted chocolate layer with a sprinkle of mini chocolate chips over top the peanut butter layer before allowing the cups to set in the freezer.

Make these cups nut-free. Just substitute the peanut butter for some sunflower butter or tahini.

Do not swap the rolled oats for steel cut oats. The only alternative to rolled oats I recommend for this recipe are quick oats.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

★ Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Peanut Butter and Jelly Oatmeal Cups first appeared on Plant Based RD.

The post Peanut Butter and Jelly Oatmeal Cups appeared first on Plant Based RD.

This post is sponsored by One Degree Organics, but all opinions are my own.

A few months ago I visited the most incredible chocolate store front. It had the best cozy hot chocolate beverages and incredibly decadent chocolate truffles in various flavors. And one of the things they did best was infusing the sweet and tart flavors of different fruits in their chocolate. I AM STILL OBSESSED.

This chocolate strawberry tart is inspired by this shop and infused with the wonderful tart and sweet flavors that strawberries have to offer now that they are in season. The best part? No baking required! Bonus, entirely gluten-free!

Why You’ll Love This Chocolate Strawberry Tart

• Gluten-free. To keep the whole tart gluten-free, I used One Degree Organic Foods’ Gluten-Free Brown Rice Crisps. This simple swap makes for a great crust that tastes delicious and is naturally gluten-free.
• Less than 10 ingredients. This recipe is incredibly simple and uses high quality ingredients to help create a decadent treat.
• No baking necessary! The crust sets in the freezer, and once chilled you just need to pour in your chocolate filling. No need to turn the oven on at all for this recipe.

Key Ingredients and Substitutions

• Rice Crisps: I used One Degree Organic Foods’ Gluten Free Sprouted Brown Rice Crisps to make the crust completely gluten-free.
• Almond Butter: This will help provide more body to the filling and crust. To make this nut-free, swap the nut butter for a seed butter like tahini or sunflower seed butter instead.
• Chocolate: I used dairy-free semi-sweet chocolate chips for this recipe, but this works well with dark chocolate chips or bars as well. Do note that you may wish to adjust the sweetness of your filling based on the type of chocolate you do end up using.
• Coconut Cream: This is the top thick layer you see when opening a can of chilled coconut milk. You can also buy canned coconut cream to skip the step of chilling your coconut milk before starting.
• Strawberries: I like to add some freeze dried strawberries to the filling for a boost of complimenting flavors. You can also use fresh strawberries to garnish the top of tart before serving.
• Maple Syrup: Use any liquid sweetener of your choice and adjust the amount you use based on your own preference.
• Dates: Acts as a binder for our crust. If unable to use dates, try the crust out by adding maple syrup and a little more nut butter when blending until the crust starts to come together.

Choosing Quality Ingredients

Whenever you make a recipe that requires very few ingredients, it’s important to consider the quality of your ingredients. In this case higher quality ingredients like good quality chocolate or cereal can help you get the best texture and flavor from your dessert.

When choosing cereal, I do like opting for One Degree Organic Foods because sourcing quality ingredients is at their core. I also appreciate that their Sprouted Brown Rice Crisps (a fav) are vegan, gluten-free, organic and glyphosate-free. Their transparency is always impeccable.

How to Make a Chocolate Strawberry Tart

Add the rice crisps, medjool dates, almond butter and salt to a food processor. Pulse the mixture together until it is evenly crumbly and holds together when pressed together.

Place a 9-inch round tart pan on a large flat plate. Transfer the crumble to the tart pan and evenly press the crumble into the shape of the pan. Make sure the crumble covers the entire bottom and sides of the pan. To get it nice and smooth, use the bottom of a flat measuring cup to help press and smooth out the crust. Pop the tart into the freezer to firm up while making the filling.

Fill a large sauce pan 1/4 of the way with water and bring to a boil. Remove the pan from heat and place a heat safe bowl on top, making sure the bottom of the bowl is not touching the water.

Add the chocolate chips and coconut cream to the bowl and stir continuously until the chocolate has fully melted and looks smooth and glossy then remove from heat.

Stir in the almond butter, maple syrup, the crushed freeze-dried strawberries, vanilla, and salt. Continue to stir until everything is evenly mixed (alternatively, for a smoother texture, place all the ingredients including the chocolate into a high speed blender and blend until smooth).

Pour the chocolate mixture into your cooled tart crust and spread the mixture out evenly with a spatula. Carefully place the tart in the freezer to set for 1 hour. For the best texture when serving, allow the tart to sit at room temperature for 10-15 minutes before slicing into it and serving. Garnish your tart with strawberries and almond slices as desired.

Expert Tips

• If you can’t find coconut cream, use 2 cans of full-fat coconut milk. Place the cans in the fridge for at least 4-6 hours prior to starting so that it’s easier to separate the cream from the water. Scoop out the cream from the top and measure in a measuring cup.
• If your dates are not soft, soak them in boiling water for 10 minutes. Drain then use in the recipe as instructed.
• Change up the flavors. Give your tart a Nutella flavor by swapping the almond butter with some homemade vegan nutella instead.
• Adjust the sweetness to your liking. Dark chocolate often has a more bitter flavor, so depending on the type you use, feel free to add more liquid sweetener as desired until the flavor is to your liking.
• For a smoother filling, try blending it! I personally opted to keep everything to one bowl as I didn’t want another dish to clean, but if you want the ultimate smooth velvety texture to your filling, add the melted chocolate along with the remaining filling ingredients to a high speed blender and blend until silky smooth.

Frequently Asked Questions

How to Serve

Once the tart has set, allow it to sit at room temperature for at least 15 minutes before slicing. You can serve this tart topped with almond slices and fresh strawberries to further compliment the flavors of the tart and add more fiber.

More Vegan Treats to Try

• Chocolate Peanut Butter Stuffed Cookies
• Vegan Orange Poppy Seed Muffins
• Healthy Strawberry Crumble
• Chili Lime Mango Sorbet
• Chickpea Cookie Dough Bites

No Bake Chocolate Strawberry Tart

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• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Stove Top
• Cuisine: American
• Diet: Vegan

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Description

This no-bake chocolate strawberry tart is filled with a velvety strawberry truffle filling. Comes together with just 9 wholesome ingredients and is naturally gluten-free!

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Ingredients

Crust

• 3 cups One Degree Organic Foods’ Gluten-Free Sprouted Brown Rice Crisps
• 1/3 cup soft medjool dates, pits removed**
• 1/3 cup almond butter
• 1/4 tsp kosher salt

Filling

• 10 oz dairy-free dark chocolate chips
• 1 cup canned coconut cream**
• 3/4 cup natural smooth almond butter
• 2 tbsp maple syrup
• 1/2 cup freeze dried strawberries, crushed into a fine powder (optional)
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

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Instructions

1. Add the rice crisps, medjool dates and almond butter to a food processor. Pulse the mixture together until t
2. Place a 9-inch round tart pan on a large flat plate. Transfer the crumble to the tart pan and evenly press the crumble into the shape of the pan. Make sure the crumble covers the entire bottom and sides of the pan. To get it nice and smooth, use the bottom of a flat measuring cup to help press and smooth out the crust. Pop the tart into the freezer to firm up while making the filling.
3. Fill a large sauce pan 1/4 of the way with water and bring to a boil. Remove the pan from heat and place a heat safe bowl on top, making sure the bottom of the bowl is not touching the water.
4. Add the chocolate chips and coconut cream to the bowl and stir continuously until the chocolate has fully melted and looks smooth and glossy then remove from heat.
5. Stir in the almond butter, maple syrup, the crushed freeze-dried strawberries, vanilla, and salt. Continue to stir until everything is evenly mixed (alternatively, for a smoother texture, place all the ingredients including the chocolate into a high speed blender and blend until smooth).
6. Pour the chocolate mixture into your cooled tart crust and spread the mixture out evenly with a spatula. Carefully place the tart in the freezer to set for 1 hour. For the best texture when serving, allow the tart to sit at room temperature for 10-15 minutes before slicing into it and serving. Garnish your tart with strawberries and almond slices as desired.

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Notes

If you can’t find coconut cream, use 2 cans of full-fat coconut milk. Place the cans in the fridge for at least 4-6 hours prior to starting so that it’s easier to separate the cream from the water. Scoop out the cream from the top and measure in a measuring cup.

If your dates are not soft, soak them in boiling water for 10 minutes. Drain then use in the recipe as instructed.

Change up the flavors. Give your tart a Nutella flavor by swapping the almond butter with some homemade vegan nutella instead.

Adjust the sweetness to your liking. Dark chocolate often has a more bitter flavor, so depending on the type you use, feel free to add more liquid sweetener as desired until the flavor is to your liking.

For a smoother filling, try blending it! I personally opted to keep everything to one bowl as I didn’t want another dish to clean, but if you want the ultimate smooth velvety texture to your filling, add the melted chocolate along with the remaining filling ingredients to a high speed blender and blend until silky smooth.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

★ Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post No Bake Chocolate Strawberry Tart first appeared on Plant Based RD.

The post No Bake Chocolate Strawberry Tart appeared first on Plant Based RD.