Chocolate Chip Cookies

 Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies!  Another recipe made with aquafaba!

 Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

We seriously emptied out the pantry when creating these cookies!  I would have added walnuts if I had them, next time!  In place of eggs I used my new favorite ingredient from last week…aquafaba!  Read up here on aquafaba and for the BEST CHOCOLATE CAKE EVER!  I was impressed once again with the consistency aquafaba lends to baked goods, very similar to using eggs!  For a peanutty flavor I added organic peanut powder similar to PB2.  If you’re not familiar with powdered peanut butter it’s peanuts that have been dehydrated and pressed.  The end result is a powder that contains less fat and calories than peanut butter.  I honestly don’t get the concept of powdered peanut butter as my favorite part of peanuts is its healthy fat content, but my mom left it at my house and I needed to use it somehow!  It was a good way to sneak in the flavor without making the cookies too dense.  You can also add it to smoothies and sauces in addition to baking with it.

  Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

Recipe adapted from Chocolate Covered Katie

Chocolate Chip Cookies
Prep time
Cook time
Total time
Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!
Recipe type: Dessert
Cuisine: Vegan
Serves: 24-26
  • ⅔ + ½ cup oat flour
  • ¼ cup powdered peanut butter (similar to PB2)
  • ¼ cup brown sugar
  • ¼ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup aquafaba
  • ¼ cup milk of your choice (I used soy milk)
  • 2 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • ⅓ cup raisins
  • ½ cup vegan chocolate chips
  1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper and set aside.
  2. In a large bowl combine oat flour, powdered peanut butter, baking soda, cinnamon and sea salt.
  3. In another bowl stir together aquafaba, milk, olive oil and vanilla.
  4. Add wet ingredients to dry ingredients and stir until well combined.
  5. Fold in raisins and chocolate chips. Form into a ball, cover and refrigerate dough for 10-15 minutes or until chilled.
  6. Use a tablespoon to drop cookies evenly onto cookie sheets. Bake 6-8 minutes or until slightly golden around the edges.
  7. Let cool and enjoy!

Chocolatey, peanutty, mouthwatering vegan and gluten-free Chocolate Chip Cookies! Another recipe made with aquafaba!

I intended to bring these over to our neighbors, but they didn’t last long enough!  They were a hit in my house and I hope they are in yours too!  I will make another batch, I promise :)

lemon chia seed scones ~vegan~

Rise and Shine Vegan Lemon Chia Seed Scones!

Lemon Chia Seed Scones ~vegan~

…the perfect addition to any Easter brunch!

…less fat and half the calories of regular scones!

Lemon Chia Seed Scones ~vegan~

Coconut oil replaces the butter in this recipe however, if you don’t like coconut oil, use vegan butter instead!

Whole wheat pastry flour and oat flour is used in place of white flour and chia seeds give these scones a little added nutrition boost!

Lemon Chia Seed Scones ~vegan~

lemon chia seed scones ~vegan~
Recipe type: Breakfast
Cuisine: Vegan
Serves: 10
  • 1 cup whole wheat flour
  • 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon chia seeds
  • ¼ cup organic cane sugar
  • 3 tablespoons coconut oil (solid form, not liquified)
  • ⅓ cup soy milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • For the Glaze:
  • ¾ cup confectioners' sugar
  • 1½ tablespoons lemon juice
  • 1 tablespoon lemon zest
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
  3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners' sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
Nutrition Information
Serving size: 1 Calories: 176 Fat: 5.5 Carbohydrates: 30 Fiber: 2.6 Protein: 3.2

Lemon Chia Seed Scones ~vegan~

These were a hit in our house last weekend…

hope you like them too :)

chocolate pumpkin oat bars ~V/GF~

After a weekend full of Halloween festivities we were ready for a lazy Sunday.


Pizza, Patriots, Red Sox, a fire burning and these….

pumpkin oat bars ~vegan, gluten free~

Warm out of the oven they were gooey and delicious!

 This recipe calls for homemade oat flour.  It was so simple to make, I will never buy oat flour again!  Three cups of oats in the vitamix and voila, perfect oat flour!

chocolate pumpkin oat bars ~vegan, gluten free~

Pumpkin Oat Bars

recipe adapted from

3 cups gluten free oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 – 1/4 teaspoon cloves

1/2 tablespoon cinnamon

1 teaspoon pumpkin pie spice

1 cup canned pumpkin

2 teaspoons vanilla extract

1/2 cup unsweetened applesauce

1/2 cup coconut cane sugar or brown sugar

1 tablespoon olive oil

1/3 cup vegan mini chocolate chips

chocolate pumpkin oat bars ~vegan, gluten free~

-Preheat oven to 350 degrees.  Spray a 9 inch baking pan with cooking spray.  (I use a coconut oil cooking spray)

-To make oat flour: add oatmeal to a food processor and blend for 1-2 minutes or until a fluffy flour is formed.

-Comine oat flour, baking powder, baking soda, salt and spices in a medium bowl, set aside.

-In a large bowl, whisk together pumpkin, sugar, vanilla, oil and applesauce.  Slowly add oat flour mixture and mix until just combined.

-Fold in chocolate chips reserving a few tablespoons for the top.  Bake for 20-30 minutes or until a knife inserted comes out clean.

(I would check around 20 minutes.  My oven must be off because I let mine cook for every minute of 30 minutes and they were still pretty doughy…not complaining though because they tasted wonderful!)

-Let cool, cut into squares and enjoy!