Reasons you’ll love this recipe

• Major deliciousness: These are essentially apple pie without the crust. Combine them with vanilla ice cream or whipped cream and it’s a match made in heaven!
• Better-for-you dessert: This sautéed apples recipe is gluten free, dairy free and vegan! If you want to make it without refined sugar, use coconut sugar instead of brown sugar.
• They’re super versatile: There are so many ways to use these warmly spiced apple slices! Whether enjoyed straight out of the pan, mixed in yogurt or served over French toast, they’re always a treat!
• Great for meal prep: I like to make a big batch of these and keep them in the fridge for snacks and breakfast toppers throughout the week. I’m not much of a meal prep-er but these apples are an exception to the rule!

Ingredients you’ll need

You’re going to LOVE how simple and delicious this easy sauteed apples recipe is to make. Here’s what you’ll need:

• Butter or coconut oil: For cooking the apples.
• Apple: I like a sweeter apple that holds its shape well, like Honeycrisp apples or pink lady apples, but any variety works great in this recipe!
• Brown sugar: Makes the apples get deliciously caramelized and just sweet enough.
• Spices: Both ground cinnamon and ground nutmeg add cozy, warm flavor.
• Cornstarch: A mix cornstarch and water creates a slurry that thickens the saucy apples.

Substitutions and variations

• Apples: Use tart apples, such as Granny Smith apples, for more of a tart flavor.
• Sugar alternative: To make these refined sugar free, replace the brown sugar with coconut sugar or even monk fruit sweetener. you could also try using maple syrup or honey although I haven’t tested that yet.
• Extra add-ins: Feel free to stir in some raisins, dried or fresh cranberries or chopped pecans or walnuts for some extra texture and flavor.

How to make sautéed apples

While I generally love just about any recipe made with apples, these sautéed apples have been an obsession recently. They’re insanely simple to make, you only need a handful of ingredients and they are just SO delicious. Here’s the simple process:

1. Cook the apples: In a medium saucepan, melt butter over medium heat. Once it’s completely melted, add in the apples and stir until they are fully coated in the butter. Saute for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
2. Make the slurry: While the apples cook, stir together the cornstarch and water in a small bowl and set aside.
3. Add the cornstarch, sugar and spices: Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
4. Serve: Enjoy however you’d like! They are wonderful topped with granola and/or chopped nuts and served with yogurt or for a little more indulgent sweet treat, serve with vanilla ice cream or whipped cream.

Helpful tips

• Slicing the apple: I like to chop my apple into bite-sized pieces as seen in the pictures but you can also slice them into thin larger pieces.
• Peeling the apple: While peeling the apple is not completely necessary, I prefer the apple to be peeled because the texture will be more like apple pie filling. However, you can keep the skin on, if you want more texture and nutritional benefit.

Frequently asked questions

Storage recommendations

Place cooled leftovers in an airtight container and store in the fridge for up to 3-4 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

More apple recipes

• Apple Baked Oatmeal
• Apple Pie Crescent Rolls
• Dutch Apple Pie
• Easy Apple Tart

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Easy Sautéed Cinnamon Apples

These Easy Sautéed Cinnamon Apples taste just like apple pie without the crust! This recipe is made in one pan, with simple ingredients in less than 15 minutes. They’re perfectly sweet and so full of flavor! Enjoy them over oatmeal or pancakes for breakfast or with ice cream for dessert.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and either sliced thinly or chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• ½ teaspoon cornstarch + 2 tablespoons of water

Instructions

• In a medium saucepan, melt the butter over medium heat. Once it's completely melted, add in the apples and stir until they are fully coated in the butter. Sauté for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside.
• Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
• Serve and ENJOY!

Notes

Place cooled leftovers in an airtight container and store in the fridge for up to 3 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 139mg | Fiber: 3g | Sugar: 23g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.2mg

Meet your new favorite fall treat – moist, spiced pumpkin donuts covered in a sweet cinnamon-sugar coating! They cook in just 10 minutes for a quick and tasty fall breakfast or dessert. So good, they’ll disappear fast!

Reasons you’ll love this recipe

• Decadently delicious! These homemade pumpkin spice donuts are the best way to start your day. Packed with warm pumpkin flavor, I love them with a hot cup of coffee or tea. They are lick-your-fingers good! 
• Quick and easy to make: These come together so easily and quickly. There’s no rising time and no mixer needed! You can have these on the table in just about 20 minutes total!
• All the fall flavors: With the warm spices and major pumpkin flavor, this would be the perfect breakfast for Thanksgiving morning, or any morning that you really want to treat yourself!

Ingredients you’ll need

These soft, moist pumpkin donuts are vegan, dairy free, and absolutely irresistible. They require just a handful of simple ingredients: Here is everything you’ll need to make them:

• Flour: For fluffy, tender donuts, I like to use all-purpose flour.
• Baking staples: Since there is no yeast in this recipe, the baking soda and baking powder are what helps the donuts rise and keeps them from being dense.
• Salt: Just a pinch to enhance the flavors.
• Pumpkin pie spice: This spice mix is usually a combination of cinnamon, nutmeg, all-spice, and ginger. You can use store-bought or try my homemade pumpkin pie spice recipe!
• Maple syrup: For the perfect amount of sweetness.
• Milk: Use any milk you’d like to add moisture to the batter.
• Vanilla extract: Adds warmth and sweet flavor.
• Pumpkin puree: The pumpkin puree is a key ingredient for real pumpkin flavor! Make sure to use 100% pumpkin and not pumpkin pie filling, which has added spices and sugar.
• For the topping: Spray the donuts with cooking spray, so the delicious cinnamon and sugar coating sticks.

Variations and substitutions

• Flour: Alternatives to all-purpose flour that should work great are whole wheat pastry flour, or to make them gluten free, use a gluten-free 1:1 all-purpose flour.
• Pumpkin spice: You’ll need 1/2 teaspoon of pumpkin pie spice, if you don’t have any, you can sub with ground cinnamon or use 1/4 tsp ground cinnamon, a generous pinch of ground nutmeg, a generous pinch of ground ginger and a small pinch of ground cloves or allspice.
• Milk: While any milk will work, be sure to use a plant based milk like almond milk to keep these vegan friendly.
• Glaze: To make glazed donuts instead of cinnamon-sugar, stir together 1/2 cup powdered sugar, 1/4 tsp vanilla extract and 2-3 tsps of milk to thin. Once donuts have cooled completely on a wire rack, you can drizzle them with the glaze or dip them into the glaze.

How to make this recipe

This pumpkin donut recipe is very similar to my vegan pumpkin muffin recipe which means that it’s an easy one bowl recipe. You’re welcome. Plus, these are baked, not fried, for those who want to make homemade donuts but don’t want the hassle of frying. But not to worry, they’re just as tasty!

We’re going to start by sifting together the dry ingredients and then gently mixing the wet ingredients right into the same large bowl.

To make for an optimally smooth and pretty donut, I put my batter into a baggie, cut off one corner, and then pipe the batter into the donut pan.

One of my favorite parts about this recipe is that it only takes the donuts TEN quick minutes to bake. While the donuts cool on a wire rack, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon (or pumpkin pie spice). Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated.

Helpful tips

• Measure your flour accurately: Whenever you are baking, it is important to measure the flour correctly to get tender and moist donuts, cupcakes, cookies, muffins or cakes. To measure it correctly, spoon the flour into the measuring cup and (without shaking the cup) use the straight edge of a butter knife to level off the flour.
• Don’t over mix the batter! Once you add the wet ingredients to the dry ingredients, don’t over mix! Gradually stir until all the ingredients are just combined. Over mixing can result in dense donuts!
• Piping donuts into the pan: To make it really easy to transfer the batter to the pan, spoon the dough into a piping bag or large zip-top bag with one corner snipped. Then, easily pipe the dough into the wells of the pan.
• Using canned pumpkin: A 15-ounce can of pumpkin puree holds nearly 2 cups, so you will have about 1 1/2 cups leftover. Use it to make a healthy pumpkin smoothie, or pumpkin oatmeal cookies. To keep it for later, transfer the leftover pumpkin puree into an airtight container and keep it refrigerated for up to one week.

Frequently asked questions

Storage recommendation

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Decorating idea

I’ve played around with these donuts a bit and made them into actual pumpkins. I simply added a few drops of orange food coloring to the icing and then used a pecan as the stem. This is optional but I also used some green gel icing from the store to create little stems. SO CUTE!

Treat yourself to delicious oat flour muffins! These are made with just a handful of simple ingredients and only take 10 minutes to prep. You’ll have moist and flavorful muffins ready to enjoy for breakfast (or to snack on!) in no time.

After receiving so many messages asking if there was a way to make my famous vegan muffins gluten free, I can now officially say there is a way to make them gluten free, using oat flour. It took some trial and error, but I’m SO pleased with how well these muffins turned out.

Reasons you’ll love these muffins

• Easy recipe with basic ingredients
• No mixer needed
• Extra soft & moist
• Delicious banana bread flavor
• Vegan & gluten-free friendly
• Very adaptable recipe—add your favorite mix-ins like chocolate chips, nuts, or blueberries

If you’re looking for more gluten-free recipes like this, check out this list of over 50 gluten free desserts!

Ingredients you’ll need

These ingredients are classic and simple. I bet that you have most of them already in your kitchen, ready to go! Check out the recipe card at the bottom of the post for all the exact measurements.

• Banana: Mashed banana is largely used as an alternative to eggs to bind the ingredients. It also adds moisture and a nice bit of sweetness to the muffins. While I haven’t tried this, some readers have swapped the banana for unsweetened applesauce with success.
• Maple syrup: Naturally sweetens the muffins while adding delicious flavor.
• Milk: Use any milk you’d like, but stick with a nondairy milk like almond milk or oat milk to keep these vegan.
• Nut butter: This is the healthy fat that takes the place of any oil or butter. It adds moisture, richness and delicious flavor.
• Flavorings: Both vanilla extract and ground cinnamon add warmth and bring out the delicious sweetness of the muffins.
• Oat flour: The base of the recipe is ground up rolled oats or quick oats. You can buy this in a bag at the grocery store or just make your own using a food processor. If it’s VITAL that your muffins be completely gluten free, make suer you get gluten free certified oats/ oat flour!
• Baking essentials: To ensure these bake properly you’ll need to add baking soda, baking powder and a pinch of salt.
• Optional mix-ins: I love chocolate chips in mine but nuts such as walnuts or pecans would also be delicious!

Substitutions and variations

• If you’re not concerned with keeping the muffins vegan, you can use honey instead of maple syrup.
• Use any nut butter or seed butter that you’d like. I typically use almond butter or peanut butter.
• Customize these by stirring your favorite add-ins into the batter. Some great options are chocolate chips, chopped nuts or blueberries.
• To make these into mini muffins, use a mini muffin tin and bake 12-14 total minutes at 350°F.

How to make this recipe

These banana oat muffins are next level and you will love every single bite. They’re picky kid approved, too! Here’s how simple they are to make:

1. Prep: Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
2. Combine wet ingredients: In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
3. Add dry ingredients: Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
4. Add any extras: Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
5. Bake: Place in the oven and bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

Helpful tips

• Making oat flour: Oats and oat flour are not a 1-to-1 exact measurement. For example, 1 cup of rolled oats equals about 3/4 cup oat flour. So, if you’re making your own oat flour, you’ll need to use a bit more than 2/3 cup rolled oats.
• Rest the batter: It’s important to let the batter rest for 5 minutes before baking.

Frequently asked questions

Storage recommendations

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

More muffin recipes that you’ll love

• Chocolate Chip Vegan Muffins
• Carrot Cake Muffins
• Coffee Cake Banana Muffins
• Double Chocolate Vegan Muffins
• Blueberry Vegan Muffins
• Vegan Pumpkin Muffins
• Vegan Zucchini Bread Muffins

That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Oat Flour Muffins

These Oat Flour Muffins are perfectly moist, fluffy and come together in just one big bowl! They're made with wholesome ingredients and are fully gluten free, dairy free and vegan. The perfect healthier grab-and-go breakfast or snack that’s freezer-friendly, too.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 muffins

Calories 163kcal

Author Brita Britnell

Ingredients

• 1 medium ripe banana
• ¼ cup maple syrup
• ½ cup almond milk or other plant based milk
• 3 tablespoons nut butter I used almond butter this time but really any nut/ seed butter would work well
• 1 teaspoon vanilla extract
• ⅔ cup oat flour
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• pinch salt
• ½ teaspoon cinnamon
• ½ cup mix-ins such as blueberries of chocolate chips plus more for topping if desired

Instructions

• Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
• In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
  1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract
• Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
  2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
  1/2 cup mix-ins such as blueberries of chocolate chips
• Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

Video

Notes

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Nutrition

Serving: 1muffin | Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

Ingredients you’ll need

This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup. Here is a note on all of the ingredients needed. You’ll find full ingredient measurements in the recipe card below.

• Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb.
• Maple syrup: For the perfect amount of natural sweetness.
• Cinnamon: Provides warm flavor.
• Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
• Baking essentials: Use both baking soda and baking powder, so these rise properly while baking.
• Nut butter: Gives these donuts a boost of healthy fats while making the texture absolutely perfect.
• Vanilla extract: Adds warmth and a hint of sweetness.
• Mashed banana: For moisture and extra natural sweetness.

Variations and substitutions

Here are some recipe swaps, so that you can customize these and use the ingredients that you like best!

• Flour: To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
• Nut butter: Any favorite nut butter will work. I’ve made these with both peanut butter and almond butter with great results. If you have a nut allergy, try sunflower butter.
• Without banana: If you’d like to try these without the banana, I’m pretty sure pumpkin or applesauce would work great.
• Cinnamon and sugar: The cinnamon sugar coating is incredible and adds an extra layer of sweetness that I really love, but these are also great plain.

How to make this recipe

Just a few simple steps and you’re well on your way to a delicious breakfast or snack!

1. Prep: Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
2. Mix wet ingredients: In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
3. Add dry ingredients: Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
4. Add mixture to pan: Evenly spoon the mixture into the 6 donut pan.
5. Bake: Place in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
6. Toss in cinnamon and sugar: Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!

Helpful tips

While this vegan donut recipe is super easy and straightforward, here are a few tips, so it turns out perfect every time you make it.

• Use a ripe banana: Ripe bananas with brown spots are sweeter and softer and will result in sweeter more moist donuts.
• Adding batter to the pan: I like to put the batter into a baggie, then snip off the corner, so that it’s easier to evenly squeeze into the donut pan.
• Use cooking spray: To help the sugar stick better, I lightly spray the donuts with cooking spray and then toss them in the sugar.
• Double the recipe: I made the recipe so that it only makes 6 donuts but feel free to double the recipe if needed.

Frequently asked questions

Storing tips

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

Donut baking pans

I have THIS donut baking pan but here are a few other options as well:

• Bellemain Non-stick pans
• Silicone Donut pans
• CopperKitchen Non-stick pans

More Vegan Desserts to try:

• Easy Strawberry Shortcake
• Vegan Chocolate Chip Cookies
• Vegan Chocolate Cupcakes
• Chocolate Mug Cake
• Vegan Chocolate Cake
• Vegan Apple Pie

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Baked Vegan Donuts

These easy Baked Vegan Donuts are perfectly light, fluffy and moist! This healthier donut recipe is plant based and can be whipped up in less than 30 minutes! The cinnamon sugar coating is incredible, but optional if you want to keep these a little on the lighter side.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 donuts

Calories 250kcal

Author Brita Britnell

Ingredients

• 1 medium banana mashed
• ½ cup almond milk
• 3 tablespoons nut butter peanut butter or almond butter works
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup flour I use all-purpose but you can also use whole wheat, pastry flour, or a gluten free 1-to-1 substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon cinnamon

For the cinnamon sugar coating:

• Cooking spray
• ½ cup sugar
• ½ tablespoon ground cinnamon

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
• In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
  1 medium banana, 1/2 cup almond milk, 3 tablespoons nut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract
• Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
  1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Evenly spoon the mixture into the 6 donut pan.
• Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
• Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!
  Cooking spray, 1/2 cup sugar, ½ tablespoon ground cinnamon

Video

Notes

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

Nutrition

Serving: 1donut | Calories: 250kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 192mg | Potassium: 188mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

I’ve been wanting to post these Slutty Brownies for YEARS but I just never got around to photographing them. But I’m glad that I finally did because HOW FUN are these!? I’m still deciding how I feel about the name but it’s what these are traditionally called so we’re going with it, friends! And I’m not even including the nutritional info with this one because no one needs to see that. LOL!

These are a fun, every once in a rare while kind of dessert :) BUT, they’re also so incredibly delicious and great shared with a crowd.

Ingredients you’ll need

This slutty brownies recipe is completely from scratch. It’s also egg-free, dairy-free, and completely VEGAN! Here are the ingredients you’ll need to make it:

• Cookie dough: 1 batch of my vegan chocolate chip cookie dough. This is a classic chocolate cookie recipe that results in a soft and chewy base.
• Oreos: You can use double stuffed Oreos or regular, your choice! You’ll need about 24 Oreos.
• Brownie batter: 1 batch of my vegan brownie batter. Perfectly gooey and rich!
• Flaky sea salt: Optional but I think flaky sea salt over brownies is the perfect finishing touch.

Variations

• Baking chips: My chocolate chip cookie dough recipe uses dairy-free chocolate chips and chunks. Feel free to use your favorite variety! Experiment with white chocolate, milk chocolate, semi-sweet chocolate chips, dark chocolate, mini chocolate chips, mint chips, butterscotch or even peanut butter chips.
• Oreo flavors: There are always new Oreo flavors coming. I prefer the classic white icing Oreo and even double stuff but there are mint, chocolate, peanut butter and golden. Mix up the Oreo flavors depending on the time of year or holiday!
• Add frosting: To really take these to the next level of indulgence, you can add frosting. Top with a thick layer of Chocolate Vegan Buttercream Frosting or another favorite. Oreo frosting would be quite delicious!

How to make this recipe

While slutty brownies do take a bit of time to assemble, the whole recipe is honestly very easy. They start with a batch of my vegan chocolate chip cookie dough. Then, a batch of my vegan brownie batter. Here’s the process:

1. Prep: Pre-heat the oven to 375 degrees F. Line an 9×9-inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the cookie dough base: Make the cookie dough according to the directions and press it evenly and firmly into the bottom of the prepared pan.
3. Add the Oreo layer: Top the cookie dough with the Oreos, breaking some in half as needed to fit in the pan.
4. Make the brownie topping: Make the brownie batter according to directions and pour it on top of the Oreos. Spread the batter out evenly.
5. Bake: Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean. Let rest for 1 hour before slicing into the brownies (I know this is hard but trust me!). ENJOY!

Helpful tips

• Fit the Oreos: When assembling, it may be necessary to break some of the Oreos, so they fit in a single layer in the pan.
• Use pre-made dough and boxed brownie mix: To save a bit of time, feel free to use store-bought cookie dough and boxed brownies. I’ve made them that way before and they turned out amazing as well! So, choose your own adventure.
• Let cool: It’s very important to let the brownies cool for at least 1 hour before slicing (a little longer is even better). If you try slicing them while still hot out of the oven, you’ll have a gooey mess.

Frequently asked questions

Storage recommendations

• Storing leftovers: Store slutty brownies in an airtight container at room temperature for up to 5 days.
• Freezing: Once the brownie bars have cooled, use the ends of the parchment paper to lift the bars out of the pan. Leave the bars uncut and wrap the entire batch in plastic wrap then aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before cutting and serving. You can also individually wrap the bars and freeze them too!

More vegan dessert recipes to try:

• Vegan Chocolate Chip Cookies
• Vegan Sugar Cookies
• Vegan Skillet Cookie
• Rainbow Cookies
• Oatmeal Cookies

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

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Slutty Brownies

Slutty Brownies are a layered dessert bar with a chewy chocolate chip cookie base, Oreos in the middle and a topping of rich, fudgy brownie on top to create a unique, over-the-top delicious sweet treat! One bite and you’ll be hooked!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 brownies

Calories

Author Brita Britnell

Ingredients

• 1 batch of my vegan chocolate chip cookie dough
• ~24 oreo cookies
• 1 batch of my vegan brownie batter
• Optional: flaky sea salt for topping

Instructions

• Pre-heat the oven to 375 degrees F. Line an 9×9 inch baking pan with parchment paper and spray with non stick cooking spray.
• Make the cookie dough according to the directions and press it evenly and firmly into the bottom of the prepared pan.
• Top the cookie dough with the oreos, tearing some in half as needed to fit in the pan.
• Make the brownie batter according to directions and pour it on top of the oreos. Spread the batter out evenly.
• Bake for 40-45 minutes or until a toothpick comes out clean. Let rest for 1 hour before slicing into the brownies (I know this is hard but trust me!). ENJOY!

Notes

As desired, you could use 1 tube of your favorite store bought cookie dough and/or a boxed brownie mix to make this super easy.

Ingredients needed

This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.

• Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
• Sugar: Granulated sugar will add the perfect amount of sweetness.
• Vanilla extract: Adds a bit of warmth and vanilla flavor.
• White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
• Cornstarch: For a crispy outside texture with a soft and chewy center.
• Whipped cream: Pile on the sweet, luscious whipped cream!
• Fresh fruit: The options are endless! I love adding blueberries, raspberries and strawberries. Add whatever you love!

How to make this recipe

There are a few essential steps to this dessert, but it is so worth getting it right. This might just be your new favorite sweet treat! Here’s how it all comes together:

Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.

Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.

The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.

On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.

Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.

Once completely cool and just before serving, top with whipped cream and fresh berries or another favorite fruit and enjoy!

Helpful tips

• Separating egg yolks and whites: It’s easiest to separate the egg yolks and whites while they’re cold from the fridge (the yolk will be less likely to break), then let the whites come to room temperature on the counter. They will beat up faster and hold air better when they are room temp.
• Avoid cracking: Once baked, turn the oven off and let the pavlova cool in the oven with the door cracked a bit, for another hour.
• Make mini pavlovas: While you can make this into one large pavlova cake, we love the mini desserts. They’re especially great for potlucks, parties and the holidays. Everyone will have their own individually sized treat, then you can let guests choose what fruit to they want.
• Make ahead: These are great for an event because you can make them the night before you’re expecting guests. When completely cool, place them in an airtight container and store at room temperature. Just before serving add the whipped cream and fruit.

Frequently asked questions

Storage recommendations

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

More delicious desserts to try

• Rainbow Cookies
• Easy Fruit Dip
• Homemade Twix Bars
• Peanut Butter Bars

One last bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

Print

Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories

Author Brita Britnell

Ingredients

• 3 egg whites room temperature
• ¾ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon white vinegar
• 1 teaspoon cornstarch
• Whipped Cream amount depends on your preferences but I’d say about 1.5 cups
• Fruit of your choice again, amount depends on your preferences

Instructions

• Pre-heat the oven to 250 degrees F.
• Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
• Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
• Add in the vanilla, cornstarch, and vinegar and beat until just combined.
• On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
• Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
• Finish by topping with whipped cream and fruit and ENJOY!

Notes

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.