livesimplyhealthy

Vegan Pumpkin Pie Cookies!

These Vegan Pumpkin Pie Cookies feature a soft pumpkin cookie topped with vanilla whip cream. These cookies are like classic pumpkin pie filling and pumpkin pie crust rolled into one cookie. If you’re looking to skip the homemade pumpkin pie making this year, these are a great alternative. They still highlight the classic flavours of pumpkin pie but save tons of time.

The base of these cookies is made with almond flour and sweetened naturally with maple syrup. These cookies are vegan, gluten-free, grain-free, and refined sugar-free.

For more fall recipes, try my Mini Pumpkin Pies, Pumpkin Oatmeal Cookies, or Cinnamon Roll Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Pumpkin Pie Cookies

Laura Brining

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Course Sweets

Servings 14

Ingredients

  

Cookies:

• 2½ cups almond flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons coconut oil melted
• 6 tablespoons maple syrup
• 1 teaspoon vanilla
• 6 tablespoons pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Cinnamon Coating:

• 2 tablespoons coconut sugar
• 2 teaspoons cinnamon

Coconut Whip Cream:

• Coconut cream from one 400 ml can of chilled full-fat coconut milk the thick white part only
• 2 teaspoons maple syrup
• 1 teaspoon vanilla

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.
• To prepare the cookie dough, add the almond flour, baking soda, and salt to a small bowl. Stir until combined. Add the melted coconut oil, maple syrup, vanilla, pumpkin puree, cinnamon, and nutmeg and stir until combined. Form into 14 even sized balls. Set aside while you combine the coconut sugar and cinnamon in a small bowl. Roll each ball in the coconut sugar so it is evenly coated. Place each coated cookie dough ball on your prepared baking sheet and press down gently with the palm of your hand.
• Cook in your preheated oven for 13-15 minutes, or until cookies are golden brown. Let cool completely.
• Meanwhile, prepare the coconut whip cream. Separate the thick white coconut cream from the thin coconut milk from one can of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat the cream on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill.
• Once the cookies are cool and you're ready to enjoy them, pipe or spread a generous dollop of the coconut whip cream onto the cookie. Enjoy immediately or store separately in the fridge.

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Vegan Two Bite Brownies

These Vegan Two Bite Brownies are soft, rich, and chewy. They are the perfect texture of a chewy and fudgy brownie formed into mini round bites. These brownies are a fun healthy take on the traditional two bite brownies that many of us had as kids. Try them as a sweet snack or easy dessert.

The base of these brownies is made from almond flour which creates the ideal chewy texture. I used maple syrup as a natural sweetener, but you can use any liquid sweetener of choice. This recipe is vegan, gluten-free, and refined sugar-free.

For more brownie recipes, try my Brownie Oatmeal Cookies or my Brownies with Peanut Butter Icing.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Two Bite Brownies

Laura Brining

Thick and chewy brownies shaped in mini round bites

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Sweets

Servings 16

Ingredients

  

• 1 1/2 cups + 2 tablespoons almond flour
• ½ cup cocoa or cacao powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup coconut oil melted
• ½ cup maple syrup
• 1 tablespoon almond butter
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit and grease a mini cupcake pan with coconut oil, or use a silicone tray without oil.
• Add the almond flour, cocoa or cacao powder, baking soda, and sea salt to a small bowl. Stir to combine. Add the melted coconut oil, maple syrup, almond butter, water, and vanilla and stir until combined. Spoon evenly into 16 mini cupcake molds.
• Bake in the preheated oven for 14-16 minutes. Let cool completely before removing from the cupcake pan.

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Vegan Apple Cider Donuts!

These Vegan Apple Cider Donuts are so soft and perfect for fall. Soft and fluffy apple flavoured donuts are tossed in a cinnamon sugar coating to create the ultimate fall donut. These donuts remind me of those mini powdered donuts you could get at the grocery store, but flavoured with seasonal apple and cinnamon.

This recipe is made vegan, gluten-free, and refined sugar-free. The donut dough is made from a base of almond flour and a little oat flour for added fluffiness. These donuts are naturally sweetened with maple syrup, plus some coconut sugar for the cinnamon sugar coating.

Keep in mind that these donuts are baked, and they aren’t made with gluten or refined sugar. They don’t have the same texture of a typical donut you would buy at a donut shop, but more like old fashioned baked donuts that are soft and cake-like.

For more fall inspired recipes, try my Healthier Apple Crumble, Snickers Bars, or Cinnamon Roll Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Apple Cider Donuts

Laura Brining

Soft apple donuts coated in cinnamon sugar

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Sweets

Servings 6

Ingredients

  

Apple Donuts:

• 1 1/2 cups almond flour
• 1/2 cup oat flour
• ½ teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• ¼ teaspoon sea salt
• 1/4 cup maple syrup
• 1/2 cup smooth apple sauce
• 1/4 cup coconut oil melted
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla

Cinnamon Sugar Coating:

• 3 tablespoons coconut sugar
• 2 teaspoons cinnamon
• 2 tablespoons coconut oil melted

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit and prepare your donut pan.
• To make the apple donuts, add the almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt to a small bowl. Stir until combined. Add the maple syrup, apple sauce, coconut oil, apple cider vinegar, and vanilla and stir until smooth. Spoon the mixture into your donut pan. You should have 6-7 donuts depending on the size of your pan.
• Bake in your preheated oven for 33-36 minutes, until golden on top and slightly soft. Let the donuts cool completely before removing from the pan. I suggest even leaving them in the fridge for a few hours or overnight so the donuts are set and don't break when you remove them from the pan.
• Once your donuts are removed from the pan, prepare the cinnamon sugar by adding the cinnamon and coconut sugar on a plate. Set aside. Lightly brush the donuts with the prepared melted coconut oil. Coat the donuts in the cinnamon sugar mixture and gently tap to remove excess sugar. Enjoy immediately or store in the fridge.

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Healthier Peach Crumble!

Peaches are definitely one of my favourite summer fruits. I think my favourite way to enjoy a fresh peach is in a warm crisp or crumble. I love the warm fruit combined with crumbly oats and cinnamon.

This Healthier Peach Crumble is made from a base of oats and almond flour. It creates a perfect crumble consistency and slightly chewy texture. This crumble is made with healthier ingredients. I used maple syrup to naturally sweeten the crumble topping, and coconut oil in place of traditionally used butter. This dessert is plant-based, gluten-free, and refined sugar-free.

For more fruity dessert recipes, try my Healthier Apple Crumble, Strawberry Cheesecake Bites, or Peanut Butter and Jelly Chocolate Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Healthier Peach Crumble

Warm peach crumble with an oat topping

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 8

Ingredients

  

• 1 cup almond flour
• 1½ cups oats certified gluten-free if needed
• 4 tablespoons maple syrup
• 6 tablespoons coconut oil melted
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 4 cups peaches sliced (about 8-10 peaches)

Instructions

 

• To prepare your crumble topping, add your almond flour and oats to a small blender. Pulse until most of the oats have turned into a fine texture, and a few whole oats remain. Add your oat mixture to a bowl and add the maple syrup, coconut oil, cinnamon, and nutmeg. Stir until combined. Set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Peel and slice your peaches. Add your peaches to a 7x11 or 9x9 baking dish. Crumble your oat mixture evenly on top of the peaches.
• Bake in your preheated oven for 29-33 minutes, until peaches are soft and crumble topping is golden brown. Let cool slightly before serving.

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Vegan Magic Cookie Bars

These ‘Magic Cookie Bars’ are soft, sticky, and truly magical. They feature a soft and chewy cookie-like texture with shredded coconut and dark chocolate chunks.

I modelled this recipe after a recipe my Grandmother used to make for us every summer when we were kids. We called them ‘Grizzlenukers’ for some reason, but most people call them Hello Dolly’s or Magic Cookie Bars. Her recipe used graham wafer crumbs, shredded coconut, sweetened condensed milk, and chocolate chips. I made some simple swaps to use healthier, plant-based ingredients and created an almost identical recipe. I used almond flour to substitute the graham wafer crumbs, dark chocolate in place of the milk chocolate chips, and a mixture of coconut milk, coconut oil, and maple syrup to substitute the sweetened condensed milk.

The result is a super chewy and sticky cookie bar that is naturally vegan, gluten-free, and refined sugar-free.

For more vegan dessert recipes, try my Chocolate Chip Cookies, Coconut Chocolate Eggs, or Copycat Starbucks Oat Fudge Bars.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Magic Cookie Bars

Laura Brining

Sticky and chewy cookie bars with coconut

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 33 minutes mins

Total Time 43 minutes mins

Servings 25

Ingredients

  

• 2 cups almond flour
• 1 cup dried shredded coconut
• 1 teaspoon vanilla
• 1/2 cup maple syrup
• 2 tablespoons coconut milk from a can of full-fat coconut milk
• 1/4 cup coconut oil melted
• 1/2 cup dark chocolate chunks or chips

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper.
• Add the almond flour and shredded coconut to a large bowl and stir until combined. Add the vanilla, maple syrup, coconut milk, and coconut oil to the dry ingredients and stir until combined. Add the dark chocolate chunks and gently stir.
• Place the dough mixture in your lined baking tray and pat until flat and even.
• Bake in your preheated oven for 32-35 minutes, or until slightly golden brown. Let cool completely before slicing into 25 squares.

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Vegan Strawberry Shortcake!

This Vegan Strawberry Shortcake is soft, sweet, and refreshing! The strawberries pair perfectly with the light and fluffy whip cream and the soft vanilla cake. The vanilla shortcake is made with a base of oat flour and almond flour to create a light and fluffy texture. I lightly sweetened this cake with maple syrup for a natural sweetener. This cake is perfect to make during summer berry season, but would be great any time of year!

This cake is naturally vegan, gluten-free, and refined sugar-free. I’ve used whole food-focused ingredients such as coconut milk, oat flour, almond flour, and apple cider vinegar.

This cake would be delicious topped with any fresh fruits aside from strawberries, such as other berries or sliced peaches.

For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Salted Popcorn Chocolate Chunk Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Strawberry Shortcake

Laura Brining

Soft and light shortcake with coconut whip cream and strawberries

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Sweets

Servings 10 -12

Ingredients

  

Shortcake:

• 2 1/2 cups oat flour 1 1/2 cups oats ground into a fine flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup coconut milk from a can of full-fat coconut milk
• ¼ cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla

Whip Cream:

• Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part only
• 2 tablespoons maple syrup
• 1 teaspoon vanilla

Strawberries:

• One 1 pound container of fresh strawberries sliced or halved

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper.
• To prepare the shortcake, add the oat flour, almond flour, baking powder, and baking soda to a small bowl. Stir until combined. Add the coconut milk, maple syrup, apple cider vinegar, and vanilla and stir until smooth and combined. Pour evenly into the two prepared cake pans. Bake in the preheated oven for 33-36 minutes, or until golden. Set aside to cool.
• Meanwhile, prepare the whip cream. Separate the thick white coconut cream from the thin coconut milk in two cans of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill while your cake cools.
• Once completely cool, assemble your cake. Add one cake to a cake stand or plate. Top with some whip cream and spread evenly. Add a thin layer of sliced strawberries. Top with the second cake. Top with the remaining whip cream. Add sliced or halved strawberries on top set in the fridge to chill for a few minutes before serving. Store in the fridge.

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Chocolate Brownie Oatmeal Cookies!

These chocolate oatmeal cookies are like a cross between a chewy brownie and an oatmeal cookie. They’re soft, chewy, and super chocolatey. The chocolate flavour is rich and the texture is amazing! They have quickly become one of my favourite cookies ever.

This recipe for Chocolate Brownie Oatmeal Cookies is made with simple, natural ingredients. I used a combination of oats and oat flour for a gluten-free base, and naturally sweetened them with maple syrup. I used a combination of cacao powder and dark chocolate chunks to get that rich chocolate flavour. You can also use cocoa powder and chocolate chips here.

For more healthier cookie recipes, try my Chocolate Chip Oatmeal Cookies, Chewy Chocolate Oat Cookies, or Chocolate Orange Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Chocolate Brownie Oatmeal Cookies

Laura Brining

A cross between a chewy brownie and an oatmeal cookie!

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 14

Ingredients

  

• 1 cup almond flour
• 1 cup oats certified gluten-free if needed
• 1/2 cup cocoa or cacao powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil melted
• 1/2 cup maple syrup
• 1 tablespoon almond butter
• 1 tablespoon water
• 1 teaspoon vanilla
• 1/2 cup dark chocolate chunks or chips

Instructions

 

• Preheat oven to 325 degrees Fahrenheit and line two baking trays with parchment paper or a silicone liner.
• Add almond flour, oats, cocoa or cacao powder, baking soda, and salt to a medium bowl. Stir until combined. Add the melted coconut oil, maple syrup, almond butter, water, and vanilla. Stir until fully combined. Fold in the chocolate chunks or chips. Set in the fridge to chill for 10 minutes.
• Form the dough mixture into 14 even sized balls and place them on the prepared cookie trays. Slightly press each ball down with the palm of your hand.
• Bake in the prepared oven for 9-11 minutes, or until slightly hard on the outside and soft in the middle. Let the cookies cool completely before serving.

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