#plantbasedsweets

Indulge in these scrumptious vegan chocolate chip cookies that are not only dairy-free but also gluten-free. Made with wholesome ingredients, they're perfect for satisfying your sweet cravings guilt-free.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put almond flour, coconut sugar, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt in a bowl. Mix well until a dough comes together. Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough. Using a spoon or cookie scoop, make balls of dough and place them on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon or your fingers to gently press down on each cookie. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then move it to a wire rack to finish cooling. Have fun with your tasty vegan gluten-free chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of espresso, chocolate, and vegan Nutella with these delectable cookies. They're perfect for satisfying your sweet tooth and are completely plant-based!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup vegan Nutella spread. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 teaspoon vanilla extract. 1 tablespoon finely ground espresso or coffee. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed and water. Let it sit for a few minutes to thicken. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Add vegan Nutella, maple syrup, melted coconut oil, vanilla extract, prepared flax egg, and ground espresso to the dry ingredients. Mix until well combined. Fold in chocolate chips. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set. The cookies will still be soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicious vegan Nutella espresso chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan sugar cookies are simple to make, requiring just one bowl. They are deliciously sweet and have a perfect tender texture that will satisfy any cookie craving.

Ingredients: 1 cup vegan butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 2 tablespoons unsweetened almond milk. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. When the vegan butter is soft, add the sugar and cream them together in a large bowl until the mixture is light and fluffy. Put vanilla extract and almond milk that hasn't been sweetened into the bowl and mix them together well. Mix the flour, baking powder, and salt into the wet ingredients by sifting them together. Mix until you get a dough. Make balls out of the dough about the size of a tablespoon and put them on the baking sheet that has been prepared. Use the sugar-covered bottom of a glass to flatten each ball. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with your vegan sugar cookies!

Prep Time: 15 minutes

Cook Time: 10-12

For a fall-themed treat, these gluten-free baked pumpkin mini donuts are moist and full of flavor. They can be eaten by vegans and are made with healthy things like coconut oil and pumpkin puree.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini donut pan. Mix the coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with the gluten-free flour in a bowl. Put the almond milk, melted coconut oil, vanilla extract, and pumpkin puree in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Fill up each mini donut pan cavity about two thirds of the way to the top with batter. After the oven is hot, bake the donuts for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the vegan version of Twix candy bars with this homemade recipe. A crunchy almond-date base topped with creamy almond butter caramel, coated in rich dairy-free chocolate.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil. Sea salt, for sprinkling.

Instructions: Dates and almonds should be mixed in a food processor until a sticky dough forms. Place the dough in a baking dish that has been lined with parchment paper. Freeze for 30 minutes. Melt the coconut oil, maple syrup, and almond butter in a saucepan until the mixture is smooth. Place the frozen dough on a flat surface and pour the mixture over it. Keep it frozen for another half hour. Give the bars a second chance by cutting them into small rectangles. As you go, melt the chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Add a layer of chocolate to a baking sheet and dip each frozen bar in it to cover it. Put the bars back in the freezer until they are set, then sprinkle sea salt on top of them. Put it in the fridge until you're ready to serve.

Prep Time: 45 minutes

Cook Time: 0 minutes

These vegan white chocolate sprinkles that you can make yourself are great for giving your favorite desserts a pop of color and sweetness. They are a fun and easy way to decorate cakes, cupcakes, cookies, and more! They are made with nondairy white chocolate and natural food coloring.

Ingredients: 200g nondairy white chocolate chips. Natural food coloring colors of your choice.

Instructions: In a bowl that can go in the microwave, melt the nondairy white chocolate chips. Stir the chips every 30 seconds until the mixture is smooth. Make sure there is white chocolate in a bowl for each color you want to make. To make the chocolate colors look the same, add a few drops of natural food coloring to each bowl and stir them together. Put the colored chocolate into small plastic bags with a hole cut in the corner or piping bags. Along a baking sheet lined with parchment paper, pipe thin lines or dots. Make sure they don't touch. Let the chocolate set until it is firm, either at room temperature or in the fridge. After the chocolate has set, carefully peel it off the parchment paper and break it up into pieces about the size of sprinkles.

Prep Time: 15 minutes

Cook Time: 5 minutes

It's cute, and these little gingerbread house mug toppers are vegan-friendly too! They look cute when added to holiday drinks or desserts.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 cup vegan butter, softened. 1/4 cup brown sugar. 2 tablespoons molasses. 1 tablespoon non-dairy milk. Vegan icing or frosting, for decoration.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, cream together the vegan butter and brown sugar until light and fluffy. Add the molasses and non-dairy milk to the creamed mixture and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness. Using mini gingerbread house cookie cutters or templates, cut out the shapes for your mini houses. Carefully transfer the cut-out shapes to the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly browned. Allow the gingerbread pieces to cool completely before assembling. Decorate the cooled gingerbread pieces with vegan icing or frosting, using it as 'glue' to assemble the mini houses. Place the assembled gingerbread houses on the rim of your mugs for an adorable decoration!

Prep Time: 20 minutes

Cook Time: 10 minutes