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

What are slutty brownies?

Slutty brownies are basically chocolate chip Oreo brownies with a base layer made with chocolate chip cookie dough, then a layer of Oreo cookies in the middle and brownie batter as the top layer. The combination of flavors and textures is irresistible!

Why are they called slutty brownies?

After doing a little research, I learned that these super indulgent brownies were invented back in 2011 when Kevin & Amanda posted the original recipe. At that time, the recipe was named Cookie Dough Oreo Brownies. They became a viral sensation and the internet ended up changing the name to Slutty Brownies.

Can the brownie layer go on the bottom?

I would recommend sticking with the recipe as written with the cookie dough on the bottom. The cookie dough layer is sturdier and bakes a little quicker, so it makes a good base to hold the Oreos and brownie layer.

Are Oreos vegan?

Most Oreo varieties are vegan and do not contain any milk or other animal ingredients. These include: Classic Oreos, Golden Oreos, Double Stuff, and Chocolate Cream Oreos. The only Oreos which are not suitable for vegans are the Peanut Butter flavored cookies, which contain milk.

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.

The post Slutty Brownies appeared first on Food with Feeling.

Ooey gooey S’mores Cookies are an irresistible treat inspired by the campfire favorite with melty marshmallows, buttery graham cracker pieces and rich-sweet chocolate. These are perfect for those of us with no patience for waiting for the perfect marshmallow! Plus, you’ll get enough for leftovers! 

One bite and you’ll be hooked! The texture is beyond delicious with a soft, chewy cookie, plenty of graham cracker flavor, chocolate and marshmallow oozing out of every bite. No campfire required!

Ingredients you’ll need

The ingredient list for this s’mores cookie recipe is very simple and includes all of the basics that you’d expect to find in most cookie recipes, plus a few delicious add-ins for that nostalgic s’mores flavor. Here’s everything you’ll need:

• Butter: Melted unsalted butter adds richness and moisture.
• Sugars: We’re using both brown sugar and granulated sugar for sweetness and a chewy texture.
• Egg: One egg will help bind the ingredients together and also provide shape and structure.
• Vanilla extract: For extra warm flavor.
• Flour: All-purpose flour will ensure these cookies have a soft and tender crumb.
• Baking powder: Helps the cookies rise while baking.
• Chocolate: A Hershey’s chocolate bar is classic for s’mores but other bars may be used. You could even use chocolate chips in a pinch.
• Graham crackers: I like to use Honey Maid or Nabisco Graham Cracker squares for these cookies. They bake nicely in the cookies without burning around the edges.
• Mini marshmallows: Soft and fluffy mini marshmallows work best and get deliciously gooey as they bake.

How to make this recipe

1. Prep: Pre-heat the oven to 350 degrees F, and line 2 large baking sheets with parchment paper.
2. Mix wet ingredients: In a large bowl or stand mixer (with the paddle attachment), cream together the butter and sugars. Add in the egg and vanilla and mix until JUST combined.
3. Mix in dry ingredients: Add in the flour, baking powder, and salt and mix until combined.
4. Stir in add-ins: Pour in the chopped chocolate and graham crackers as well as 2/3 (roughly) of the halved mini marshmallows. Mix until just combined.
5. Make dough balls: Roll the dough into large balls (roughly 2 tablespoons of dough each) and place onto the baking sheet, leaving plenty of space between cookies. I like to take some of the excess chocolate, graham cracker chunks, and marshmallows and place them on the top to make sure that every one of them looks nice.
6. Bake: Place in the oven and bake for 8 minutes and remove from the oven. Place the reserved mini marshmallows all around the tops of the cookies and bake for 2-4 more minutes. ENJOY!

Helpful tips

This s’mores cookie recipe is really quite easy, and here are our TOP tips for making sure they turn out perfect!

• Melting the butter: I like to melt the butter by cutting it into small chunks and melting it for 20 seconds, giving it a quick stir and then microwaving another 20 seconds.
• Measure the flour correctly: For soft, chewy cookies with the perfect texture, you’ll want to measure all ingredients, but especially the flour, correctly. Lightly spoon flour (don’t pack) into a measuring cup, and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
• Use parchment paper: When baking cookies, it’s best to use parchment paper or even a silicone baking mat over the baking tray. You don’t want to grease the pan because this can create an overly greasy foundation, which could cause these to spread too much.

Frequently asked questions

Storing tips

• At room temperature: Place any leftover s’mores cookies in an airtight container and store at room temperature for 1-2 days. After a couple of days the graham cracker will start to soften, but these will still taste delicious.
• To freeze: Store baked cookies in a freezer-safe bag or container for up to 3 months. You can let them thaw at room temperature or microwave them for a few seconds, if you’d like to enjoy them warm.

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 these cookies and you love them, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More cookie recipes to try:

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

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S’mores Cookies

These S’mores Cookies are a twist on the classic chocolate chip cookies and something that everyone will love! They’re simple to make and come together ALL in one bowl.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories

Author Brita Britnell

Ingredients

• ½ cup of butter 1 stick, melted
• ¼ of brown sugar
• ½ cup of granulated sugar
• 1 egg
• 1 teaspoon of vanilla
• 1 ½ cups of flour
• ½ teaspoon of baking powder
• 2 bars of Hershey’s chocolate chopped
• 2 sheets of graham crackers chopped
• ⅔ cup of mini marshmallows cut/ torn in half

Instructions

• Pre-heat the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
• In a large bowl or standmixer (with the paddle attachment), cream together the butter and sugars. Add in the egg and vanilla and mix until JUST combined.
• Add in the flour, baking powder, and salt and mix until combined.
• Pour in the chopped chocolate and graham crackers as well as 2/3 (roughly) of the halved mini marshmallows. Mix until just combined.
• Roll the dough into large balls (roughly 2 tablespoons of dough each) and place onto the baking sheet, leaving plenty of space between cookies. I like to take some of the excess chocolate, graham cracker chunks, and marshmallows and place them on the top to make sure that every one of them looks nice.
• Bake for 8 minutes and remove from the oven. Place the reserved mini marshmallows all around the tops of the cookies and bake for 2-4 more minutes. ENJOY!

Notes

*I like to melt the butter by cutting it into small chunks and melting it for 20 seconds, giving it a quick stir and then microwaving another 20 seconds

The post S’mores Cookies appeared first on Food with Feeling.

Happy pride month, friends! This is my third year sharing pride recipes and I have fun with it each year!

We’re going to keep things short and SWEET today!

I used my AMAZING Vegan Sugar Cookie Recipe as the base for these rainbow cookies. I’ve made a version of those cookies SO MANY times over the years and they turn out amazing every single time!

For this particular recipe, I split the dough into 6 parts: 2 large, 2 medium, and 2 small balls. With the help of gel food coloring, I mixed different colors into the dough to create the rainbow.

The WORST part of this recipe is that it needs to chill in the fridge for a while once the cookie log has been made.

I really wasn’t sure how well this recipe would turn out when I first made them. BUT they turned out SO GOOD!

The bottom part of the rainbow cookies does puff up a decent bit in the oven so I used a flat knife to flatten out the bottoms as soon as they come out of the oven. You have to work quickly though before the cookies really start to set.

If you have the time, I definitely suggest making the dough the day before and letting the log chill in the fridge overnight. This really helps them not puff up as much AND it makes it so much easier to slice the cookies.

Once the rounds are sliced, I then sliced them in half again to get the rainbows.

The recipe takes a bit to put together but is overall a very easy recipe when it comes to baking!

I made a video showing how I make these cookies and you can find that down below in the recipe card!

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 these cookies and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More vegan cookie recipes to try:

• Vegan Chocolate Chip Cookies
• Oatmeal Cream Pies
• Vegan Skillet Cookie
• Vegan Oatmeal Cookies
• Banana Cookies
• Cinnamon Roll Sugar Cookies

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Rainbow Cookies

these Rainbow cookies are relatively simple to make and such a fun project that will bring joy to everyone you share them with!

Course cookies

Cuisine American

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 40 cookies

Calories

Author Brita Britnell

Ingredients

• 1 cup 2 sticks butter, room temperature (vegan as desired)
• 1 cup granulated sugar
• ⅓ cup of milk more as needed (plant based as desired)
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• 4 cups all purpose flour + more for rolling out.
• ¼ cup of cornstarch
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• gel food coloring

Instructions

• In a medium bowl, mix the flour, cornstarch, baking powder, and salt. Set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the plant based milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. 
• Divide the dough into 6 balls as follows: 2 balls that are 250 grams each. 2 balls that are 170 grams each. 2 balls that are 100 grams each. Using gloves, color the dough: add gel food coloring (start with a little bit and add more as needed). Color the 250 gram balls: one red and one orange. Color the 170g balls: one yellow and one green. Color the 100g balls: one blue and one purple. I work the gel coloring into the dough with my hands which can take a couple of minute per color.
• Roll the purple dough into a 12 inch long log (see video for reference) and set aside. Roll out the blue dough so that it’s as long as the purple log but flat so that it can wrap around the purple log. I use the log as a reference so that the blue dough is *just* big enough to wrap around. Place the purple log in the center of the blue dough and wrap the blue around the purple. Pinch the seems to seal them. Repeat with the remaining colors until all of the dough is used up in this order: purple, blue, green, yellow, orange, red.
• Wrap the cookie dough log tightly with plastic wrap and chill for 1 hour or even overnight.
• Pre-heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Once ready to bake, slice the dough into 1/3 inch thick coins and then slice those in half to make 2 rainbows. Repeat with all of the dough and place the rainbows on the prepared baking sheet. Chill the dough until it’s ready to go in the oven.
• Bake for 11-13 minutes or until the dough is just starting to look set. Mine are always a little shiny on the tops when they first come out, as if they aren’t quite done yet, but they’ll be perfect! The bottoms of the rainbows will most likely puff up a bit so I used a butchers knife or pastry cutter to lightly and gently flatten the bottoms back. Let cool and ENJOY!

The post Rainbow Cookies appeared first on Food with Feeling.

Remember when I first started my food blog (have you been around that long!?) and I constantly talked about how much baking scared me. Well I’ve come a long way over the past 5 years because I’ve been working on (and honestly enjoying) SO MANY great baking recipes lately. 3 of the next 4 recipes coming to the blog are baked goods. #notsorry

This vegan chocolate chip cookie recipe is one that I have been working on for quite a while. Chocolate chip cookies are SO CLASSIC and I knew that I needed to totally nail the recipe if I was going to do it.

I’m happy to say that after MANY (many) batches, I have created the BEST Vegan Chocolate Chip Cookies recipe and I’m so excited to finally be sharing it with you!

Hopefully you are familiar with my approach to vegan baked goods by now: take a classic recipe and change as little as possible to get it vegan and delicious. That’s exactly what I did with this vegan chocolate chip cookies recipe.

THIS cookie recipe from Pinch of Yum has always been a favorite of ours. I used that recipe as a starting point and then worked backwards to make it vegan. The butter and the egg is the issue. I simply swapped out the butter for a vegan butter.

After a bit of testing, I discovered that I could leave the egg out completely and still get a totally delicious cookie! I did add in a bit of plant-based milk to to get the consistency of the batter where it needed to be. I’m always so pleased when I can get a DELICIOUS final result without needing to change things too much.

Because these are eggless cookies, the final result does look a little different. They don’t brown up quite as well and they do not spread very much. I promise that they still taste AMAZING though!

But since they don’t spread, it’s necessary to kind of flatten them out a bit before baking.

Which chocolate is vegan?

Not all store bought chocolate chips are vegan so you’re going to want to read the labels first to be sure.

I love dark chocolate in these cookies! Enjoy Life is a great dairy free option and I typically find other various brands depending on the store that I go to.

PETA has a great article where they rounded up all of the best vegan chocolate chips!

Ingredients we’re working with:

Besides the fact that these cookies are fully vegan, they’re pretty run of the mill when it comes to the ingredients. Nothing weird or hard to find, promise! Let’s quickly go over everything:

• Flour– I used all-purpose flour in this recipe. If you’re wanting to make these gluten-free, your best bet is to use a gluten-free 1-1 flour. I have not tested these with oat flour or almond flour or anything like that and I’m not sure how well it would work.
• Brown Sugar– I tested this so many different ways trying out different combos of white and brown sugar. In the end, I settled on ALL brown sugar for optimal look AND taste for the BEST vegan chocolate chip cookies.
• Cornstarch– In place of the egg, I’m using cornstarch. It helps give the cookies a nice shape and acts a bit as a binding agent. I originally tried this out with my vegan sugar cookies and LOVED how it turned out.
• Plant-based milk– the original recipe called for almond milk but I’ve since tested it with oat milk and soy milk and both turned out great!
• Vegan butter– Similarly, I’ve tested these cookies with so many different kinds of vegan butter. They’ve all gotten so much better over the best couple of years but I still have my favorites. The Country Crock plant butter is my absolute FAVORITE but I also like the Melt brand as well as Miyoko’s.
• Vanilla
• Chocolate chips PLUS chunks– please just trust me on this: chocolate chips AND chocolate chunks are a TOTAL game changer when it comes to these cookies. Seriously do it! Those big pockets of chocolate that the chunks provide are just SO so gooood.

How to make Vegan Chocolate Chip Cookies:

I first started testing this recipe in a way that required the dough to rest or chill for an extended period of time. LUCKILY I was able to re-work the recipe so that it all comes together in ONE bowl and can be whipped together (from start to finish) in just 30 minutes. The BEST kind of baking recipes are one bowl and FAST!

While you can mix these cookies by hand, I consistently get much better results when I use a stand or hand mixer.

1. First, the softened butter gets creamed together with the brown sugar.

2. Then the vanilla and almond milk are mixed in. until just combined.

3-4. Then all of the dry ingredients get mixed right into the same bowl and mixed together until just combined.

5-6. Finally the chocolate chips get folded in and the batter is ready to go!

7-8. Roll the dough into balls as you would with the regular cookies and place them on the prepared baking sheet. I press the cookies down just a little so that they’re flat (see video for reference). These don’t spread quite like regular cookies so this helps them get the right shape. Now just bake and they’re DONE.

PLEASE let me know if you try these easy vegan chocolate chip cookies and how you like them! While I was testing the recipe, I ended up making these more times than I want to admit :) And we ate ALL OF THEM! No one in the house complained about it.

More vegan desserts you’ll LOVE:

• Vegan Zucchini Bread
• Vegan Crinkle Cookies
• Chocolate Chip Pumpkin Cookies
• Vegan Sugar Cookies
• Edible Cookie Dough
• Chocolate Mug Cake

See how to make these vegan cookies here:

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Vegan Chocolate Chip Cookies

Easy Vegan Chocolate Chip Cookies- these cookies are SO SIMPLE to make and no one will even know that they’re vegan!

Course cookies

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 15 cookies

Calories

Author Brita Britnell

Ingredients

• 8 tablespoons of room temperature vegan butter
• ¾ cup of light brown sugar
• 1 teaspoon of vanilla
• ¼ cup of plant based milk I’ve tested this with almond milk, oat milk, and soy milk- all were great!
• 2 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoons of baking powder
• 1 ½ teaspoon of cornstarch
• ½ teaspoon of salt
• ¾ cup of dairy free chocolate chips and/ or chunks
• Optional for sprinkling: flaky sea salt

Instructions

• Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.*
• In a large bowl or in the bowl of a stand mixer using the paddle attachment, cream together the butter and brown sugar. Once fully combined, scrape down the sides, add in the milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay!
• Add in the remaining ingredients minus the chocolate and stir until just combined. Fold in the chocolate chips and chunks until mixed in. The dough will be sticky but should not stick to your hands when you go to roll it in a ball. If it’s too sticky, mix in a little extra flour.
• Taking 1 1/2-2 tablespoons of the dough, roll it into a ball and place them on the prepared baking sheet about 2 inches apart. They will not spread as much as regular cookies so I use my fingers to flatten them down just a little bit so they’re no longer in balls.
• Bake for 9-12 minutes (if you made larger cookies, they’ll need closer to the 12 minutes to be done) or until the cookies are slightly browned on the bottom. They’ll seem a tad underdone when you first take them out but are perfect at this point! Let cool as long as you can and ENJOY!

Video

Notes

Vegan Butter: if your butter is not at room temperature you can microwave it to softened it but try not to melt it all of the way

My all time favorite vegan butter is the Country Crock Plant Butter but I’ve tried these cookies with a few different dairy-free butters and they all worked well!

Baking Tray: I’ve tested these so many different ways and found that a light colored baking tray lined with parchment paper results in the best cookies. A darker tray will work but the cookies will likely end up more browned on the bottom.

The post The BEST Vegan Chocolate Chip Cookies appeared first on Food with Feeling.

It’s FINALLY here- this PERFECT Vegan Sugar Cookies recipe. This is one of the recipes that I worked with Courtney to create and I LOVE how they turned out. Courtney is a blogger at Courtney Made and works at one of my favorite bakeries in Nashville, Baked on 8th. I’m super excited to have her helping me out with some of my vegan baked goods and know that you’re going to love all of them as much as I already do.

Courtney made the most delicious sugar cookies for Jemma’s birthday and I told her that I wanted these cookies to be as close to those as possible. One of the keys to this recipe that makes it so delicious: almond extract. I am obsessed with how delicious almond extract is in cookies and highly recommend adding it to these cookies.

Easy sugar cookies

One of the other things that I love about this recipe: it’s surprisingly easy. Yes, it does require that you roll it out which always feels a little bit extra to me. However, the rolling and cutting process can be done quickly with little effort.

These cookies taste AMAZING on their own but they’re always fun iced, especially for the holidays.

I haven’t had time to make a video for this recipe yet, but that will be coming very soon, so that you can see exactly how to make these vegan sugar cookies. I always find it helpful to see how to whip together any baked good! This is my absolute favorite go-to vegan sugar cookie recipe, I’ve made these cookies many times and they always come out perfect!

Ingredients for vegan sugar cookies

This is a classic sugar cookie recipe. The ingredients are simple and easy to find. It’s the ratio of ingredients that make these cookies perfectly soft and tender.

• Vegan butter. Adds flavor, structure, and buttery goodness in each bite. Make sure it’s softened to room temperature before beginning. See tips, below, for more info on my favorite vegan butter.
• Sugar. Granulated sugar is the traditional sweetener for sugar cookies.
• Milk. A small amount of milk is needed and you can use any variety. I typically use almond milk.
• Extracts. We’re using almond and vanilla extract to give these cookies the most wonderful sweet flavor.
• Flour. Use all-purpose flour for the best results. I have not tried other flours for this cookie recipe.
• Cornstarch. Helps create a softer, thicker cookie.
• Baking powder. To help these gems bake up properly.

The best vegan butter for sugar cookies:

I’ve been experimenting a lot lately with vegan butters and I must say: the options have gotten SO MUCH better over the past couple years! Not only are there so many different vegan butters on the market, now, but the formulas of the ones available are so good.

Here are the vegan butters that I’ve been working with for baking lately:

• Country Crock Plant Butter (I’ve been using the avocado oil one mostly) this is BY FAR my favorite vegan butter!
• Miyokos Classic French Butter Sticks (love these but they’re quite salty and not my favorite for baking)
• Earth Balance Vegan Butter Sticks (not as bad as Miyokos but still quite salty)
• Melt Organic Butter (these are new to me and I’ve only used it a few times but I really like them!)

How to make Easy Vegan Sugar Cookies:

I highly suggest using a standmixer for these cookies but it’s not absolutely necessary. If you don’t have one, you can cream together the butter and sugar using a hand mixer for the same amount of time.

1. To start out, mix together the dry ingredients and set aside.
2. In a large bowl or stand mixer, cream together the vegan butter and sugar. You’ll want to do this for about 2 minutes, so that the mixture is fully combined and has turned a lighter creamy color.
3. Mix in the almond milk and the extracts and then slowly mix in the dry ingredients. Do NOT overmix! Once the dough comes together, it’s ready.
4. Now, roll the dough out on a floured surface and cut into your desired shapes.
5. Place the cookies onto your prepared baking sheet and place them in the fridge for 10 minutes. This step is ABSOLUTELY necessary in order for the cookies to hold their form and not spread. This is especially important when cutting them into fun shapes besides just circles.
6. After they’re chilled, simply pop them in the oven to bake for about 10 minutes and ENJOY!

Tips

There are so many tips and tricks when it comes to making sugar cookies, but follow the suggestions below and you’re sure to have the BEST vegan sugar cookies of your life!

• Chill the cookie dough. It’s SUPER important to chill the cookies before you bake them, so you’ll end up with perfect cut-out shapes.
• You can make these cookies your own by using fun cookie cutters and you can even use gel food coloring to tint the frosting. Don’t forget the sprinkles!
• Add the sprinkles to your cookies just after frosting them, so the sprinkles will stick before the frosting has time to dry.
• We made a simple royal icing for these cookies but a buttercream would be great as well!
• To keep sugar cookies soft it is important to not over-bake them. The cookies are done baking when just slightly golden brown around the edges. Don’t bake them any longer than that, or they’ll get crispy. Also, be sure to store the cookies in a covered container to keep a soft texture.

Storage and freezing

• Freezing cookie dough. This cookie dough recipe freezes beautifully. I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. You can freeze the entire portion of the cookie dough or freeze in small portions. Place the cookie dough in a freezer-safe baggie and freeze for up to 3 months.
• Thawing dough. When you’re ready to bake cookies, remove the dough from the freezer and let it thaw in the refrigerator or at room temperature until it’s soft enough to roll out, then follow the recipe as directed.
• Bake from frozen. Baking from frozen will work just fine. After cutting the sugar cookies into shapes, place them on a cookie sheet lined with parchment paper and chill in the freezer for 30 minutes. When the cookies are firm, transfer them to a freezer-safe baggie or container for up to 3 months. When you’re ready to bake, you don’t need to thaw cookies, just follow baking instructions. You may need to add a minute or two of cook time.
• Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 5 days.
• Freezing baked cookies. Baked sugar cookies freeze very well. Once cookies have cooled completely, store them in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
• Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie, at room temperature, for about 1 week, but I can’t imagine them lasting that long! If cookies are iced, place them in an airtight container with parchment paper between layers so the icing will stay intact.

More vegan cookies to try

• Chocolate Peppermint Cookies
• Vegan Oatmeal Cookies
• Vegan Chocolate Chip Cookies
• PB&J Thumbprint Cookies
• Vegan Peanut Butter Cookies
• Cinnamon Roll Cookies
• Vegan Gingerbread Cookies
• Chocolate Crinkle Cookies
• Vegan Monster Cookies

This is the only vegan sugar cookie recipe you need! The cookies are tender and flavorful, and they hold their shape perfectly. Sugar cookies are so easy to dress up for the holidays and make a festive and delicious addition to any cookie plate.

I’m so excited to see you all making this vegan sugar cookie recipe. If you do make them, PLEASE PLEASE snap a photo and tag me on instagram @foodwithfeeling!

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Vegan Sugar Cookies

Easy and delicious Vegan Sugar Cookies!!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 18 cookies

Calories

Author Brita Britnell

Ingredients

Cookie Ingredients:

• ½ cup 1 stick vegan butter, room temperature
• ½ cup granulated sugar
• 3 tablespoons almond milk or any milk alternative
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all purpose flour + more for rolling out.
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ tsp salt

Icing Ingredients:

• 1 cup vegan powdered sugar
• 1 tbsp + 1 tsp almond milk or any milk alternative
• 1 tsp vanilla extract
• Optional: vegan gel food dye

Instructions

• Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
• Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the almond milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. Do not overmix – once the dough comes together, it’s ready.
• Move the dough to a floured surface. Roll the dough out to ¼ inch in thickness. Use a cookie cutter to cut out your cookies and carefully transfer them to a parchment lined cookie sheet, 1 inch between each cookie. Continue to re-roll the dough and cut out cookies until you have used all the dough.
• Place the sheet in the fridge for 10 minutes. This step is crucial for the cookies to maintain their shape or design. Bake straight from the fridge for 10-12 minutes, until slightly golden around the edges. Remove and allow to cool.
• Whisk together the ingredients for the icing and dip the cooled sugar cookies in the icing. Top with vegan sprinkles if desired!

The post Vegan Sugar Cookies appeared first on Food with Feeling.

I teased these cookies quite a few times on my Instagram stories as I was testing the recipe. It’s another one that Courtney helped me formulate and I really love how they turned out!

When she first started working on the recipe, she asked if I wanted thick and chewy oatmeal cookies or if I was going more for the thin and crunchy ones. 1000% I wanted chewy but she still made the thinner ones too and you can see that particular recipe on her instagram HERE. HOWEVER- I’m telling you, these thick and chewy are WHERE IT’S AT!

I shouldn’t have had to test these cookies as many times as I did BUT it was the first thing I made in our new oven and that thing is VERY different than the oven in our last house. 2 oven calibrations and a new oven-safe thermometer later, I MASTERED the oven and these Vegan Oatmeal Raisin Cookies.

How to make the BEST Vegan Oatmeal Cookies:

I like using a standmixer to make these cookies because it allows me to reach maximum levels of laziness and I love it for that. I want to call these one bowl cookies but the truth is that it’s ideal if you first whisk the dry ingredients together in a separate bowl before adding them to the wet. BUT, these TWO bowl cookies are still super easy to make ?

First up, the main ingredients:

• Vegan Butter– while not all vegan butters are created equal, there really are some great ones on the market these days. My new favorite is the plant based butter from Country Crock. It comes in sticks and in a tub. I’m also a big fan of the Mykonos vegan butter as well as the vegan butter sticks from Earth Balance. The 2 later options are on the saltier side so just be aware of that. Still great for baking with but they do make things a tad bit saltier.
• White and dark brown sugar– sweeten those babies up! I’ve never tested these with coconut sugar but I’m hoping to try that out soon!
• All purpose flour– super plain and simple. If desired/ needed, you could easily swap out the all purpose flour for a gluten free 1-1 flour. I’m planning to test these soon with oat flour in place of the all purpose and will let you know how that works out!
• Old fashioned oats– gotta have those in OATmeal cookies, right? ?
• Plant based milk– I tested these with almond milk and oat milk and both of them worked out great! I’m confident that any plant based milk with a similar consistency to almond milk will work just fine.
• Mix-ins of choice I’m a HUGE fan of oatmeal raisin cookies so naturally mine have raisins in them. Courtney tested them as well with white chocolate and craisins and said they were amazing. Moral of the story: use whatever mix-ins strike your fancy. I left a few different ideas down in the recipe card for you.

The Directions:

1. Very first- pre-heat your oven and line a baking sheet with parchment paper or a silpat mat.
2. Using a standmixer, cream the butter and sugars together into light and fluffy.
3. Whisk together all of the dry ingredients and then mix them into the butter mixture just until a shaggy dough beings to form.
4. Now mix in the almond milk until incorporated and then pick out your mix-ins :)
5. Once everything is mixed together, roll large balls of the dough (each one should be about 3 tablespoons of dough) and then chill them for 15 minutes before baking them for 15 minutes.
6. Now just let them cool slightly and ENJOY!

SUPER easy right? I’m really excited for you to try these!

Storing the cookies and/or the dough:

If you want to, you can actually make the dough ahead of time. Once rolled into balls, the dough will keep for a good few days in the fridge and even a few weeks in the freezer! If you freeze them, I suggest letting the dough come to room temperature before baking them according to the recipe instructions.

To store the baked cookies, I suggest putting them in an air tight container and keeping them on the counter for up to 5 days. They never last in our house longer than that anyways ?

If you end up making these cookies, please remember to snap a picture and tag me over on Instagram @foodwithfeeling! I always love seeing what recipes y’all are making!

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Thick & Chewy Vegan Oatmeal Cookies

These Vegan Oatmeal Raisin Cookies are thick and chewy and everything that cookie dreams are made of! They’re also ridiculously easy to make! SCORE

Course cookies

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 12 large cookies

Calories 243kcal

Author Brita Britnell

Ingredients

• ½ cup (1 stick ) vegan butter, room temp
• ½ cup dark brown sugar packed
• ½ cup granulated sugar
• 1 ½ cup all purpose flour
• 1 ½ cup old fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ cup almond milk
• Optional add-ins: ⅓ cup vegan chocolate chips and ⅓ cup raisins OR ⅓ cup vegan white chocolate chips and ⅓ cup craisins

Instructions

• Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
• Whisk together the oats, flour, powder, and soda in a bowl and set aside.
  1 ½ cup all purpose flour, 1 ½ cup old fashioned oats, 1 teaspoon baking powder, 1 teaspoon baking soda
• In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
  ½ cup (1 stick ) vegan butter, room temp, ½ cup dark brown sugar, ½ cup granulated sugar
• Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
• With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed – about 45 seconds to 1 minute.
  ¼ cup almond milk
• Fold in the optional mix-ins.
  Optional add-ins: ⅓ cup vegan chocolate chips and ⅓ cup raisins OR ⅓ cup vegan white chocolate chips and ⅓ cup craisins
• Scoop and roll into 2 tablespoon balls and set in the fridge for 15+ minutes.
• Place dough balls 2 inches apart and bake for 14-16 minutes*, until golden around the edges.
• Allow to cool on a wire rack and ENJOY!

Video

Notes

*Don’t bake them more than this. Mine usually have this dough, slightly under baked look in the middle after about 15 minutes but they don’t need to bake any longer than 16 minutes. Once they cool, they set and are PERFECT!

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 201mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 376IU | Calcium: 44mg | Iron: 1mg

The post Thick & Chewy Vegan Oatmeal Cookies appeared first on Food with Feeling.

A few years ago, I posted this simple vegan sugar cookie recipe and I love it SO MUCH! It’s seriously one of my favorite baked goods on the blog. Since then, I’ve found every excuse possible to use the recipe.

So today, we’re turning it into these CUTE PUMPKIN COOKIES!

The nice thing, if you’re not much of a pumpkin fan, is that these aren’t actually pumpkin flavored at all. Just Pumpkin SHAPED :) So, they’re perfect if you want to celebrate the holidays without actually adding any pumpkin to the recipe.

The dough for the cookies comes together all in a stand mixer and requires VERY LITTLE chill time- which I love them for. I’m all about fancy BUT SUPER EASY baked goods.

That’s definitely what these cookies are.

The icing is a version of my vegan buttercream but with some maple syrup and cinnamon added into the mix for a nice, subtle holiday flavoring!

It’s also really easy to make! I love the Country Crock plant butter when making vegan buttercream but whatever you have on hand will work well- I just suggest avoiding the vegan butters that are overly salty.

As usual, PLEASE PLEASE let me know if you end up making this recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

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Pumpkin Sugar Cookies (Vegan)

These Pumpkin Sugar Cookies are simple to make, fully vegan, and perfect for the holidays!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories

Author Brita Britnell

Ingredients

• Cookie Ingredients:½ cup 1 stick vegan butter, room temperature
• ½ cup granulated sugar
• 3 tablespoons almond milk or any milk alternative
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all purpose flour + more for rolling out.
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ tsp salt
• Frosting Ingredients:½ cup of vegan butter room temperature
• 1 cup of powdered sugar
• 1 teaspoon of maple extract
• ½ teaspoon of cinnamon
• 1 tablespoon of plant based milk

Instructions

• Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
• Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the almond milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. Do not over mix – once the dough comes together, it’s ready.
• Move the dough to a floured surface. Roll the dough out to ¼ inch in thickness. Use a cookie cutter to cut out your cookies and carefully transfer them to a parchment lined cookie sheet, 1 inch between each cookie. Continue to re-roll the dough and cut out cookies until you have used all the dough.
• Place the sheet in the fridge for 10 minutes. This step is crucial for the cookies to maintain their shape or design. Bake straight from the fridge for 10-12 minutes, until slightly golden around the edges. Remove and allow to cool.
• To make the icing: in the bowl of a stand mixer or with a hand mixer, beat the butter on high speed until creamy and lighter in color, about 1 minutes. Add in the powdered sugar, maple syrup, cinnamon, and milk. Beat on medium high until fluffy, stopping to scrap down the sides of the bowl once or twice as needed.
• Frost the cookies and ENJOY! 

The post Pumpkin Sugar Cookies (Vegan) appeared first on Food with Feeling.

HAPPY PRIDE!! Every single year I promise myself that I’m going to make a fun pride recipe and I always forget until the end of the month.

BUT NOT THIS YEAR! I’m celebrating pride big this year and I really love how these cookies turned out.

PLUS they’re vegan!

I used my FAMOUS Vegan Sugar Cookie recipe (I’m seriously obsessed with that recipe) and simple doubled it + added the food coloring.

I got the idea for these cookies from Pinterest from Hungry Rabbit. I simply veganized it :)

My cookies most certainly didn’t turn out absolutely perfect but I still REALLY really love them 🥰🌈

I’m going to keep this blog post VERY SHORT AND SWEET! I know you prefer it that way :)

I also have a simple video showing how I made these, rolled them out, etc. I hope you find that helpful!

I teased these cookies on my Instagram and so many people thought that it was playdoh haha! Cookies are way better but that would have been fun.

Happy Pride Month dear friends! Spread some love and make these pride cookies!

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Pride Cookies

These VEGAN Pride Cookies are simple to make and everyone loves them!! Make a batch for someone you LOVE :)

Course cookies

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 24 cookies

Calories

Author Brita Britnell

Ingredients

• 1 cup 2 sticks vegan butter, room temperature
• 1 cup granulated sugar
• ⅓ cup plant based milk more as needed
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 cups all purpose flour + more for rolling out.
• ¼ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

• In a medium bowl, mix the flour, cornstarch, baking powder, and salt. Set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the plant based milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. 
• Divide the dough into 6 equal parts (I find a kitchen scale very helpful for this). Add food coloring to get 6 different colors of dough (I used purple, blue, green, yellow, and red + a mix of yellow and red to get the orange). For a classic pride flag you want, in this order, purple, blue, green, yellow, orange, red.
• On a lightly flour surface, roll out each color of dough (I find this easiest to do by placing the dough between 2 large sheets of parchment paper) into a rectangle that’s roughly 10 x 7 inches and a little under 1/4 inch thick. Stack the sheets of dough on top of each other with parchment paper in between each color and place in the fridge to chill for 30 minutes.
• Pre-heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Stack the sheets of dough on top of one another, doing your best to line the edges up. Stack in this order: purple, blue, green, yellow, orange, red. Place a piece of parchment on top and gently the top with a rolling pin. This helps seal all of the colors together.
• Cut off the edges so that you have a perfect rectangle. Cut the rectangle in half, long ways, so that you have 2 long rectangles. Slice the cookies into pieces about 1/3 of an inch thick. Place the cookies on a prepared baking sheet with 2 inches in between each. Place in the fridge for 10 more minutes.
• Bake for 10-13 minutes or until the bottoms are JUST BARELY beginning to brown. They’ll puff up just a little. Let cool and ENJOY!

The post Pride Cookies appeared first on Food with Feeling.

There’s nothing better than the smell of freshly-baked cookies coming out of the oven, but these soft & chewy cookies are made EXTRA delicious with the addition of a ripe banana! If you go crazy for banana bread, this banana cookie recipe has your name written all over it.

I LOVE banana bread, but these banana cookies are quicker to make, more portable, and yet still a major hit. They’re welcome at potlucks, cookie exchanges, birthday parties and, of course, Saturday afternoons at home.

I can’t wait for you to bake some up and let me know what you think! But, let me warn you, you can’t eat just one… they’re way too delicious!

Ingredients Needed

These banana cookies are made with simple ingredients to give them chewy edges and a soft center, plus sweet flavor from the ripe banana. Here are all of the ingredients you’ll need to make them:

• Mashed banana. This recipe is a great way to use up an over-ripened banana! For perfectly sweet cookies, use a banana with plenty of brown spots.
• Sugar. This recipe uses granulated sugar and brown sugar. Both add sweetness. Granulated sugar promotes nice browning while the molasses content in brown sugar makes the cookies chewy and moist.
• Butter/oil. Feel free to use regular butter, or for a dairy-free option, use any type of oil or vegan butter.  
• Vanilla extract. For warmth and flavor.
• Flour. Regular, all-purpose flour is best in this recipe to make the banana oatmeal cookies nice and tender.
• Oats. Old-fashioned rolled oats provide lots of great texture.
• Baking soda. To give these cookies the perfect amount of rise.
• Cinnamon. The addition of ground cinnamon gives the cookies a warm, cozy flavor.
• Salt. A small amount of salt is a must for any sweet treat to enhance the flavor.
• Chocolate chips. You can use your favorite chocolate bar and chop it into chunks, or just grab a bag of your favorite chocolate chips. If you’d like to make these vegan or dairy free, use dairy-free chocolate chips. 

How to Make Banana Cookies

This banana cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps…

Please see the recipe card for the full, printable recipe with all of the details.

1. Prep. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix wet ingredients. In a large bowl, mash the banana so that very few lumps remain. Mix in the sugar, brown sugar, melted butter (or oil) and vanilla.
3. Add dry ingredients. Stir in the remaining ingredients (minus the chocolate chips) until fully combined: flour, oats, baking soda, cinnamon and salt. Fold in the chocolate chips.
4. Scoop out the dough. Use a cookie scoop to scoop out dough balls (about 1 ½ tablespoons each) and place them on a baking sheet. Gently flatten the cookies with your fingers so that they’re flat and in a nice cookie shape/size. I like to lightly wet my hands so that the dough doesn’t stick to my fingers very much. The cookies won’t really spread at all, so get them in the shape you want them.
5. Bake. Place cookie dough balls in the oven and bake for 11-13 minutes until the cookies are lightly browned on the bottom and just set. They may look *slightly* under-done when you take them out of the oven but will be perfect once they sit.
6. Cool cookies. Let sit for 10 minutes and ENJOY!

Tips for Recipe Success

Here’s a list of our best tips & tricks, so you’ll have amazing banana cookies every time!

• Ripe banana. Don’t have an over-ripe banana available? You can ripen a banana quickly by wrapping it in foil and baking it at 350 degrees for about 10 to 15 minutes.
• Bake on parchment or silicone. Parchment or, better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, and can cause some cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
• Don’t overbake. I recommend experimenting with a couple of cookies before baking the entire batch. This will help you find that sweet spot when it comes to bake time in your oven and your preferred level of doneness. Remember cookies continue to bake for a short time, even after they’ve been removed from the oven. And, as they cool, they will become more chewy than doughy.
• For presentation. If you’d like, you can dot a few extra chocolate chips on each mound of dough before baking.

Customize Your Banana Oat Cookies

These banana bread cookies are pretty much perfect as-is, but feel free to get creative and experiment with your favorite ingredients!

• Baking chips. You can easily swap the chocolate chips with another favorite baking chip. Some options include peanut butter chips, butterscotch chips, cinnamon chips or or caramel chips.
• Nuts. To make banana nut cookies, add about 1 cup chopped pecans or walnuts into the batter before scooping. Just be sure to use unsalted nuts, to avoid these cookies turning out too salty.
• Dried fruit. Try adding about 1 cup dried cherries, cranberries, chopped apricots, chopped dates or raisins for a burst of sweet of flavor.
• Spices. Along with the cinnamon, try adding about 1/2 teaspoon of nutmeg and 1/2 teaspoon cloves. 

Storing & Freezing Recommendations

• Freezing baked cookies. You can freeze baked banana cookies. Once they are completely cool, place in a freezer-safe container or baggie and freeze for up to 3 months. Thaw at room temperature for about 30 minutes or pop them in the microwave for 20 to 30 seconds.
• Storing baked cookies. Baked banana oatmeal cookies will keep in an airtight container or zip-top baggie at room temperature for about 3 days and in the fridge for about 5 days.

As usual, if you end up making this recipe, be sure to come back and let me know what you think! Or snap a quick photo and tag me on Instagram @foodwithfeeling! I ALWAYS love to see what y’all are making from the blog!

More cookie recipes to try:

• Gluten Free Chocolate Chip Oatmeal Cookies
• Vegan Oatmeal Cookies
• Vegan Chocolate Chip Cookies
• Cinnamon Roll Cookies
• Vegan Sugar Cookies

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Banana Cookies

All the wonderful flavor of banana bread in soft & chewy Banana Chocolate Chip Cookies. If you’re looking to mix things up, this banana cookies recipe is a delicious twist on the classic. Great for any occasion from cookie cravings to an after school treat or a holiday cookie exchange!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 12 cookies

Calories

Author Brita Britnell

Ingredients

• 1 medium ripe banana
• ⅔ cup of sugar
• ¼ cup of brown sugar
• ⅓ cup of melted vegan butter or neutral oil
• 1 teaspoon of vanilla
• 1 cup of all-purpose flour
• 1 ¾ cups of rolled oats
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• ½ teaspoon of salt
• ⅓ cup of chocolate chips dairy free as desired

Instructions

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mash the banana so that very few lumps remain. Mix in the sugar, brown sugar, butter/oil, and vanilla.
• Stir in the remaining ingredients (minus the chocolate chips) until fully combined: flour, oats, baking soda, cinnamon, and salt. Fold in the chocolate chips.
• Scoop out the dough with a cookie scoop (about 1 ½ tablespoons each) and place on a baking sheet. Gently flatten the cookies with your fingers so that they’re flat and in a nice cookie shape/size. I like to lightly wet my hands so that the dough doesn’t stick to my fingers very much. The cookies won’t really spread at all so get them in the shape you want them.
• Bake for 11-13 minutes until the cookies are lightly browned on the bottom and just set. They may look *slightly* under-done when you take them out of the oven but will be perfect once they sit.
• Let sit for 10 minutes and ENJOY!

Notes

Storing & Freezing:

• Freezing baked cookies. You can freeze baked banana cookies. Once they are completely cool, place in a freezer-safe container or baggie and freeze for up to 3 months. Thaw at room temperature for about 30 minutes or pop them in the microwave for 20 to 30 seconds.
• Storing baked cookies. Baked banana oatmeal cookies will keep in an airtight container or zip-top baggie at room temperature for about 3 days and in the fridge for about 5 days.

The post Banana Cookies appeared first on Food with Feeling.

I can’t believe Christmas is next week! It always seems to sneak up on me, even though I’m planning for it months in advance. There are a lot of great things about the holiday season, but if I’m honest, Christmas Cookies might be my FAVORITE part. It’s so much fun to bake and decorate cookies this time of year… and it’s even more fun to indulge in the holiday cookies once they’re done!

These vegan Christmas cookies are all perfect for Santa, cookie exchanges, neighbor gifts, or just an excuse to get your “bake on” all season long! No matter the reason, cookies are always a good idea, amirite? Enjoy, friends, and happy holidays! ❤️

Vegan Christmas Cookies

Chocolate Peppermint Cookies. These Chocolate Peppermint Cookies are easy to make and deliciously festive! They’re vegan AND gluten free and perfect for all of your holiday baking desires.

Cinnamon Roll Cookies. These Cinnamon Roll Sugar Cookies are SO DELICIOUS and surprisingly simple to make! They’re also dairy and egg free, which makes them fully vegan (but still so good!). Can’t wait for you to make these.

Vegan Sugar Cookies. These vegan sugar cookies are the most perfect vegan roll out cookies that are frosted with a simple icing and decorated with your favorite sprinkles. These cookies taste amazing and hold their form so well, making them great for holiday cutout shapes! BONUS: they’re super easy to make! A fun and classic cookie that’s perfect for the holidays or any occasion! 

Gingerbread Cookies. These adorable vegan gingerbread cookies are made with roll out gingerbread cookie dough that can be cut into any shape you like, from a gingerbread man to a Christmas tree. Decorate them with an easy vanilla icing and festive sprinkles for a fun and classic holiday treat. So scrumptious, you’d never know they’re dairy and egg free!

Chocolate Chip Cookie Bars. Fun and festive holiday cookie bars that are easy to make and so delicious!

Candy Cane Cookies. These Candy Cane Cookies are such a fun and festive twist (pun intended) on the classic sugar cookie! They’re simple to make, FULLY VEGAN and look so cute for gift-giving and/or cookie exchanges!

No Bake Brownie Cookies. These easy no bake brownies are one of my all time favorite vegan dessert recipes! Add festive sprinkles to make them the perfect treat for holiday snacking!

Vegan Chocolate Chip Cookies. No joke – these are the absolute best vegan chocolate chips cookies that I have EVER had! They’re simple, but just so good and no one will guess they’re vegan.

Oatmeal Cream Pies. You’re going to LOVE this vegan version of Oatmeal Cream Pies! They’re fun and simple to make and somehow even better than the store-bought version! Can’t wait for you to try these.

Vegan No Bake Cookies. No baking required and only simple ingredients needed to make these irresistible, crave-worthy Vegan No Bake Cookies. This is a quick and easy recipe that results in chocolate, peanut butter cookies with a soft oatmeal texture that are full of nostalgic flavor! The perfect treat for kids and adults!

Chocolate Crinkle Cookies. Classic Christmas cookies we make every year! Super simple and ridiculously tasty! 

Jam Thumbprint Cookies. These jam thumbprint cookies are perfect for the holidays and come together with just FIVE ingredients and in ONE bowl. Since there is no butter or eggs in this recipe, it’s FULLY vegan and one that you’ll want to keep in your back pocket.

Vegan Skillet Cookie. The most delicious skillet cookie that you will ever try! It’s super simple to make (all simple ingredients that you probably have on hand right now). And while not totally necessary, I HIGHLY recommend that you serve this with a good scoop of vanilla ice cream.

More Fun Vegan Holiday Dessert Recipes:

Hot Chocolate Bombs. Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows! When added to hot milk, the chocolate spheres melt, releasing the cocoa mix and marshmallows, creating a delicious cup of hot chocolate. So much fun and makes a great homemade holiday gift!

Chocolate Peppermint Donuts. A delicious holiday version of my baked vegan donuts (one of the MOST popular recipes on my site). These would make the perfect treat for Christmas morning brunch!

Vegan Gingerbread Cupcakes. You’re going to love these sweet and decadent Gingerbread Cupcakes that are perfect for holiday baking! The recipe is super simple to make and these cupcakes bake up SO deliciously fluffy.

The post Vegan Christmas Cookies appeared first on Food with Feeling.