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Vegan Cookies Your Kids Will Love

Gluten Free Vegan Cookies Your Kids Will Love

(and have fun making). Imagine your kids doing all the baking!  Vegan cookies for the win.

cookie-cutter-chocolate-chip-vegan-cookies-GF
Cookie Cutter Chocolate Chip Vegan Cookies GF

 

1. Prehead oven to 350F
2. Mix the following ingredients in a small bowl:
1/4 cup coconut oil
1/2 cup coconut sugar
1/8 cup vanilla coconut milk
3. In a separate container, mix these dry ingredients:
1 cup gluten-free flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1/2 cup dairy-free chocolate chips
4. Combine all ingredients and mix thoroughly.
5. Shape into balls (or in this case, shapes :) )
6. Bake for 8-10 minutes. Cool & serve.

Gluten-Free Vegan Chocolate Chip Cookies

Makes 8 cookies! I hope you have 7 friends to share with ;)

1. Prehead oven to 350F

 

2. Mix the following ingredients in a small bowl:

1/4 cup coconut oil

1/2 cup coconut sugar

1/8 cup vanilla coconut milk

 

3. In a separate container, mix these dry ingredients:

1 cup gluten-free flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/2 cup dairy-free chocolate chips

 

4. Combine all ingredients and mix thoroughly.

5. Shape into 8 cookie balls (or in this case, shapes :) )

6. Bake for 8-10 minutes.Cool & serve.

Enjoy these delicious Gluten Free Vegan Cookies !!

 

Written by Kelly Gibson on Oct 28, 2014

Looking for more easy recipes? Try one of my Vegan Recipe Plans or Contact Me for More Info:

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    Plant-Based Nutrition Coach | Gluten Free Vegan Cookies | Personal Trainer in Chandler

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    Homemade Almond Milk and Almond Crackers

    almond-meal-crackers-plant-based-nutrition-and-fitness-blog

    Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.

    Homemade Almond Milk Ingredients:

    • 1 cup raw almonds, soaked for 8 hours
    • 3 1/2 cups water, filtered
    • 4 raw dates, pitted
    • 1/2 tsp almond extract + 1/2 tsp cinnamon
    • 1 pinch of salt
    ninja and nut bag
    You’ll need a nut bag and food processor, something like this.

    Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.

    homemade almond milk
    Homemade Almond Milk, strained into a bowl. It smells and tastes wonderful!

     

    Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl.  Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.

    homemade almond milk bottle
    Here is what this mixture looks like in a gallon jug. All you need is a a 32oz bottle! If you want more homemade almond milk, double or triple this recipe.

    Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.

    Use your Remaining Almond Meal for these Delicious Crackers!

    almond meal crackers
    The most delicious cracker recipe in the entire southwest ;)

    Sweet and Salty Almond Cracker Recipe:

    • Leftover Almond Meal from the above Homemade Almond Milk recipe
    • 1-1/2 T Sesame Oil
    • 1 tsp basil (for basil lovers like myself ;) )
    • 1/2 tsp Italian Seasoning
    • 1/2 tsp sage
    • 1/4 tsp thyme

    Instructions: It doesn’t get any easier than this!  Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle.   Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers!  (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes.  Keep an eye on it to make sure to pull out the dough once the edges start to brown.

    homemade almond meal crackers
    sweet and salty almond meal, sliced into square crackers onto a baking sheet

    There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind ;)

    almond meal crackers
    After your first bite, you will be thinking about your next batch!
    almond meal cracker crumbs
    The Crumbs are All that is Leftover From this Recipe!

    There’s no better way to make Homemade Almond Milk and Almond Meal Crackers :)

    Created by Kelly Gibson from Kelly Athletics LLC.

    Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:

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      Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.

      These recipes are inspired by:

        1. YumUniverse
        2. OhSheGlows

       

       

       

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      Vegan Pumpkin Muffins

      Vegan Pumpkin Muffins

      A 3-Step Recipe

      It doesn’t get much easier than this, folks. Trader Joe’s sells a vegan pumpkin muffin mix, so all you have to add is water, oil, and … eggs? Actually, you can use a plant-based egg substitute to keep it vegan & delicious! Alternatively, you can find a gluten-free muffin mix and add 1 tsp pumpkin pie spice to give it pumpkin flavor :)

      mini-vegan-pumpkin-muffins-plant-based
      Mini Vegan Pumpkin Muffins

      Mini Vegan Pumpkin Muffins

      Here’s the 3-step instructions to make Vegan Pumpkin Muffins:
      1. Preheat oven to 400F and use cupcake liners in a mini cupcake tin.
      2. Add 1 tsp pumpkin pie spice to the dry mix if you have a plain muffin mix. Mix the muffin mix flour with 1 cup water, 1/2 cup coconut oil, and 2 servings of Ener-G Egg Replacer. Then, Spread batter into the tin.
      3. Bake in the oven for 18-20 minutes. Cool and serve :)
      You won’t be disappointed. These are the best vegan pumpkin muffins you could possibly have.

      Written by Kelly Gibson on 10/31/14

      Looking for more delicious vegan recipes?  Try my 14-day Vegan Challenge or Contact Me for More Info:

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