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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

And that’s the way the cookie crumbles folks. Or that’s the way the cookie slants? Eh. 

 

 

vegan peanut butter chocolate chip cookies

 

 

peanut butter chocolate chip cookies

A vegan chocolate chip and peanut butter cookie made with chickpeas, that is. Ah yes, perhaps you are confused, perhaps you have heard of this lovely substitute to copious amounts of carbs. Well, there is 3 tbsp of gluten free flour to bind these cookie monsters together but nonetheless, they’re predominately flour less. You can most certainly attempt to make them completely flour less, but I find that I am pretty bad at it because they never seem to stay together just right. I’m telling ya, 3 tbsp is the magic number!

 

 

vegan peanut butter chocolate chip cookies

Leaning Tower of Pisa or Leaning Tower of Cookies? I’ll go with the latter. You can eat the latter.

peanut butter chocolate chip cookies

My brother and I ended up eating this entire batch so it was a pretty good afternoon. We didn’t regret it either since they’re all healthy n stuff. Did I mention that dunking them in cashew or almond milk makes them taste even better? But if you’re a cookie monster, you knew thaaaattttttt.

A vegan chocolate chip and peanut butter cookie made with chickpeas
A vegan chocolate chip and peanut butter cookie made with chickpeas
While we’re at it, lets discuss the minuscule traces of sugar in the bestest of cookies. With 1/2 cup of peanut butter (no added sugar) and 3 tbsp of pure cane sugar, you wouldn’t even realize just how healthy these cookies are. It must be the combo of the peanut butter and semi sweet chocolate because they do taste quite sweet. Sweet enough that a 21 year old sugar eating, carb stuffing, colossal calorie consuming college boy approves. Victory is mine.

Peanut Butter Chocolate Chip Cookies
Serves 12
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Prep Time
7 min
Cook Time
20 min
Prep Time
7 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cans chickpeas rinsed and patted dry
  2. 1/2 cup natural peanut butter no sugar added unless desired
  3. 1/4 cup cashew milk or almond
  4. 1 tsp vanilla extract
  5. 3 tbsp gluten free flour
  6. 1/2 tsp baking powder
  7. 1/2 tsp baking soda (aluminum free)
  8. 3-4 tbsp pure cane sugar found in organic section of grocery stores
  9. 1/2 cup dairy free mini semi sweet chocolate chips
Instructions
  1. Preheat oven to 375
  2. Blend chickpeas and cashew milk in a nutri bullet or food processor until a smooth consistency forms
  3. In a mixing bowl, combine all ingredients but the chocolate chips together with a fork or whisk. Then, fold in the chocolate chips.
  4. Form dough into cookies and bake for 20 minutes at 375 degrees.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Cherry Blondies Drizzled With Chocolate

Cherry Blondies Drizzled With Chocolate

At least it’s not Monday.

But even if it was, these cherry bars can brighten up any day. Chocolate and cherries are the BEST combo. They’re healthy and are made with chickpeas and oat flour! I love fresh cherries but I wasn’t too sure if they would work well in these bars, so I opted to use dry organic cherries just in case. Dried fruits are always a safe bet. Just check the label to make sure that there isn’t added sugar.

There is a perfect balance of tart and sweet in my cherry blondies drizzled with chocolate. I don’t like to add a lot of sugar to my baked goods since I try to stay away from refined sugar but if you’re going to make something like this, then a little bit is necessary. 

You will absolutely love these for a midday snack or even as a bar for breakfast. If you are not a fan of cherries, other dried fruits would definitely work!

Enjoy these ๐Ÿ™‚ they’re delicious!
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Check out that drizzle! A delicious alternative to drizzled dairy free dark chocolate would be some almond or peanut butter. All are tasty options and you can’t go wrong.

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This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!

Cherry Blondies Drizzled With Chocolate
Serves 6
A healthy, vegan and delicious snack! I used a square 8x8 inch pan and this made 6 large blondies.
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 3 tbsp almond butter
  3. 2 cups oat flour
  4. 1 tsp aluminum free baking powder
  5. 2-3 tbsp pure cane sugar
  6. 1 tsp vanilla extract
  7. 1 cup vanilla unsweetened almond milk
  8. 1/2 cup dried cherries
  9. Chocolate Sauce
  10. 2-3 tbsp dairy free dark chocolate
  11. 1 tbsp almond milk or soy free earth balance
Instructions
  1. Preheat oven to 375.
  2. Put the rinsed and drained chickpeas into a nutribullet or blender and puree them.
  3. Add to the dry ingredients and combine.
  4. Add the wet ingredients and fully combine with a fork.
  5. Fold in the cherries.
  6. Lay out on parchment paper or non-stick baking pan.
  7. Bake for 20 min at 375.
  8. For chocolate, put in a mug and warm up in the microwave for 30 seconds. Stir with a fork and drizzle.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Triple Berry Crisp

Triple Berry Crisp

Hellllllo friends. I have something berry delicious and healthy for you. Like berry berry good.

TRIPLE BERRY CRISP Y’ALL. 

This is a special recipe too. I created my recipe for a Pipcorn contest! They make the most fabulous natural popcorn there ever was. You can help me win this contest by going to Pipcorn’s pinterest page and repining/liking my recipe! It would be much appreciated ๐Ÿ™‚

Lets get to chit chatting about the crisp though. I always have and I always will pride myself in creating recipes that are good for your body and soul. This is no exception. My berry crisp tastes perfectly sweet yet I only use 5 tbsp of pure cane sugar in the entire recipe. Adding the popcorn to the topping is optional of course, but it does add a lovely little crunch. 

Since I do not discriminate against berries, I included them all. Well, all of the mainstream ones at least, ya know? Blackberries, Raspberries, Blueberries, oh my.

Who knew you could make such delectable crisp with no dairy products? Well, this is (former) living proof that you can! It now resides in my stomach.

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IMG_2287You must try! I promise you that this recipe does not disappoint in any way, shape, or form. In fact, the form is quite lovely, wouldn’t you say?!

Triple Berry Crisp
A fabulous vegan berry crisp developed for Pipcorn Recipe Contest. I used a 9 inch pan.
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. For Filling
  2. 6 ounces blueberries
  3. 6 ounces blackberries
  4. 6 ounces raspberries
  5. 2 tbsp pure cane sugar
  6. 1 tbsp flour for thickening (I used quinoa flour)
  7. Topping
  8. 1/3 cup almond meal
  9. 1/3 cup oat flour
  10. 3 tbsp pure cane sugar
  11. 1/2 tsp baking powder
  12. Pinch of salt
  13. 3 tbsp soy free earth balance melted
  14. 2 tbsp whole oats
  15. 2/3 cup popcorn (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine the berries, sugar, and flour with a spoon.
  3. Pour into a baking pan.
  4. For the topping, combine all of the dry ingredients and then add the melted earth balance.
  5. With your hands or a fork, combine until the topping comes together.
  6. Spread the topping out evenly onto the berry filling.
  7. Bake for 35 minutes at 375 degrees.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Oat Chia No Bake Bars

Oat Chia No Bake Bars

Happy breakfasting and snacking!

Do you even drink protein brah? Even if you don’t, you must try these bars! No bake, a food processor, or a fork and woop, you’re done.

My most favorite protein award ever goes to Sunwarrior. I will only promote a product that I believe in and that means the taste better be good. Well, the taste is excellent and I use the Classic Vanilla Protein flavor in many of the recipes that I create. 

I think that no bake bars are so fun because you can whip them up in a matter of ten minutes, press them into a pan, stick ’em in the refrigerator and devour them as soon as you wake up.

I added chia seeds because I heart chia seeds more than other type of seed but you could totally add whatever you want to. 

The peanut butter mixed with a hint of cinnamon is a perfect match for the oat flour. I always make my bars with oat flour but experimenting with others could be fun!

Also, a question I get lot is “what type of peanut butter do you use?” My response is always a natural one with little or no added sugar to it! Here are my top three favorites:

  1. Maranatha Organic Creamy No Stir Peanut Butter
  2. Trader Joe’s Organic Peanut Butter Creamy Unsalted
  3. Earth Balance Creamy Peanut Butter Pack of 3-Woo!

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Hashtag Nom. 

 

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Lookin good ladies!

 

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Oat Chia No Bake Bars
Serves 8
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups oat flour
  2. 1 scoop vanilla protein powder (I use Sunwarrior)
  3. 1/2 cup natural peanut butter
  4. 1/2 tsp vanilla extract
  5. 1 tbsp agave
  6. 1/2 cup vanilla almond milk +1 tbsp - you may have to add slightly more
  7. 1/2 tsp cinnamon
  8. 2 tbsp chia seeds
  9. More peanut butter to drizzle on top-will have to warm up in microwave
Instructions
  1. Warm up the peanut butter in the microwave to make combining easier. Add everything to a food processor but the chia seeds and combine. Then fold in the chia seeds. If you do not have a food processor, you can definitely combine everything with a fork! Then, place dough in a small pan and spread evenly. I let mine sit in the fridge over night and also store them in the fridge or freezer.
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Vegan Cookies and Cream Pancakes

Vegan Cookies and Cream Pancakes

I scream you scream we all scream for cookies and cream.

Who doesn’t love this classic combo? And the good news is that these pancakes are sans dairy. Woop Woop.

If you are wondering how I was able to achieve the “cream,” I used tofutti! It is perfect for making frostings on occasion. 

Ok ok, so the pancakes aren’t exactly filled with chocolate cookies, but you can definitely add them instead of the chocolate chips. I just love the chocolate chips in this recipe because the pancakes take on the flavor and texture of a big, fluffy and delicious chocolate chip cookie.

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Sunday morning pancakes are kind of becoming a staple for me and I am loving new pancake combinations. Although I adore any type of pancake, this is definitely one of my favorites.

 

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Ah, there is nothing like the sound of chocolate chips gracefully falling onto a soft bed of cream atop a fluffy bed of pancakes. Truly music to my ears. Yet more like music to my tastes buds. 

I made these for my little brother who was home from college for break and he thoroughly enjoyed them. I always consider a recipe a winner if your family members truly enjoy your food because they are your biggest critics after all. They will be honest with you, of course.

This will also be on the menu to make for anyone who wants to indulge in some guilt free pancakes with me on a lazy Sunday morning. I don’t think anyone would turn down cookies and cream. Throw the word pancake in the mix and people will be flocking to your kitchen table. 

 

Vegan Cookies and Cream Pancakes
Yields 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup of gluten free flour
  2. 1 tsp baking powder-aluminum free
  3. 1/4 cup pure cane sugar
  4. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  5. 1 tsp pure vanilla extract
  6. 1/2 cup vanilla coconut milk
  7. Earth balance or coconut oil to coat pan
  8. Dairy free chocolate chips-found in healthy or organic foods section in grocery store
  9. Frosting
  10. 1/4 cup tofutti
  11. 1 tbsp agave
  12. 1 tbsp vanilla coconut milk
  13. 1/4 tsp vanilla extract
Instructions
  1. Coat the pan with earth balance or coconut oil. Pour the batter into the pan, top with chocolate chips and let the pancake cook for a couple of minutes on low until it's ready to flip. For the frosting, combine the ingredients with a fork until a smooth consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cookie Dough Muffins

Vegan Cookie Dough Muffins

Oh happy day.

Because you can have vegan cookie dough MUFFINS made and in your stomach within a matter of 25 minutes. Sounds like a good day to me. 

Let me tell you a little bit about these muffins.

Well, first of all, they are made with Bob’s Red Mill Quinoa Flour. You mean that stuff Mary uses in like 95 percent of her dishes? Yes, that stuff. Quinoa aka my main grain contains B-vitamins, magnesium, iron, phosphorus, potassium, calcium, vitamin E and fiberrrr our best friend. Vegs I’m talking to you now-quinoa contains PROTEIN! Yes! Just what we need, complete with nine essential amino acids and all.

You can purchase Quinoa Flour on Amazon, yay! If you want to make quinoa flour your new baking staple, you could try the pack of 4.

So, I hope that you are a wee bit more convinced to cook with quinoa.

Lets get to the muffins. I know you want to see the muffins.

I call them cookie dough because they are doughy in the middle but baked to absolute perfection. My secret weapon to the moist inside of the muffins? 1/2 cup of Barney Butter Smooth Almond Butter. Need I say more?

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You bet that half of this didn’t make it to the oven to bake. I’m talking eating this by the spoonful. No shame necessary.

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I may have sort of definitely for sure added more chocolate chips on top of the ones I added to the batter. Oops.

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I’ll take 10,000. 

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Is she not the prettiest model you ever did see?

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You’re probably like “alright, alright lady enough muffin pictures.” And you’re right that was plenty. Enough viewing because you need to get to baking and eating.

Ps. I used large muffin tins so you may have to cut your baking time a bit if you’re using smaller ones!

Enjoy these ones ๐Ÿ™‚

Vegan Cookie Dough Muffins
Yields 6
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Ingredients
  1. 2 cups of quinoa flour
  2. 1 cup vanilla almond milk
  3. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  4. 1/2 cup almond butter
  5. 1 tsp baking powder
  6. 1 tbsp vanilla extract
  7. 2 tbsp soy free earth balance melted
  8. 1/2 cup pure cane sugar
  9. 1/2 cup dairy free chocolate chips and more to top if desired
Instructions
  1. Preheat oven to 375 degrees
  2. Sift and combine the dry ingredients. Add the wet ingredients and combine with a whisk
  3. Fold in the chocolate chips
  4. Take an ice cream scoop or a spoon and evenly distribute the batter
  5. Bake for 15-17 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/