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These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

THESE CHOCOLATE CHIP WALNUT COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy on the inside
• crispy on the outside
• sweet
• gooey
• decadent
• so delicious
• made with applesauce
• easy to make
• freezer friendly
• baker-style cookies

WHAT YOU NEED TO MAKE CHOCOLATE CHIP WALNUT COOKIES

You need the following ingredients to make these vegan cookies (the exact measurements are in the recipe card below):

• Walnuts – For less bitter flavor, roast the walnuts. Roasted walnuts are more buttery and crunchy.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Applesauce – keeps the cookies soft on the inside.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cornstarch – makes the cookies thicker and softer in the center.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – use good quality dark chocolate chips or chunks.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Cotton kitchen towel
• Parchment paper
• Small bowl
• Medium-size bowl
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Large cookies scoop – you can also use ¼ cup
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP WALNUT COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast walnuts and take off the skin

Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

2. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom).

3. Step: Mix dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.

4. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

5. Step: Bake the cookies

Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies).

Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

FREQUENTLY ASKED QUESTIONS:

DO I NEED TO REFRIGERATE THE COOKIE DOUGH BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. However, by doing so the cookies will spread less and have a richer flavor. I recommend refrigerating overnight for the best results. You can also freeze the cookies for about 1 hour before baking.

Note: You can keep the dough in the fridge for up to a week. 

HOW TO STORE CHOCOLATE CHIP WALNUT COOKIES?

Store the cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN CHOCOLATE CHIP WALNUT COOKIES LAST?

The cookies will maintain their taste and texture for up to 3 days at room temperature, but you can store them for up to 1 week in a cool place or fridge.

HOW TO FREEZE CHOCOLATE CHIP WALNUT COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Stuffed Chocolate Cookies
• White Chocolate Pistachio Cookies
• Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Walnut Crescent Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHOCOLATE CHIP WALNUT COOKIES

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 large cookies

Calories 451kcal

Author Plantiful Bakery

Ingredients

• 70 g walnuts
• 100 g vegan butter, softened *
• 80 g granulated sugar
• 70 g brown sugar
• 2 tbsp unsweetened applesauce
• 140 g all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 70 g mini chocolate chips (or chocolate chunks) + extra on top

Instructions

Roast walnuts

• Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

Preheat the oven and prepare the baking tray

• Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper.

Make the cookie dough

• In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

Bake the cookies

• Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies). **
• Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

** For thicker and richer cookies: scoop out cookie dough into an airtight container and refrigerate for at least 2 hours, or overnight. Alternatively, place them into the freezer for about 1 hour.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. The cookies will maintain their taste and texture for up to 3 days at room temperature. In the fridge, they'll last for up to 1 week. You can also freeze the cookies for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cookie | Calories: 451kcal

Nutrition Facts

Serving: 1 cookie / Calories: 451kcal / Total Fat: 25,6g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 52,6g / Fiber: 2,5g / Sugar: 30,2g / Protein: 5,0g / Sodium: 148mg / Potassium: 161mg / Iron: 2,2mg

Příspěvek VEGAN CHOCOLATE CHIP WALNUT COOKIES se objevil jako první na Plantiful Bakery.

THIS LENTIL BOLOGNESE SAUCE IS

• vegan
• gluten-free
• dairy-free
• healthy
• filling
• hearty
• flavorful
• packed with plant-based protein and fiber
• made with lentils and walnuts
• so delicious
• easy to make
• freezer friendly
• perfect for lunch, dinner, or meal prep

WHAT YOU NEED TO MAKE VEGAN LENTIL BOLOGNESE

You need the following ingredients to make this Vegan Bolognese Sauce (the exact measurements are in the recipe card below):

• Olive oil
• Onion
• Garlic
• Carrot
• Red bell pepper – You can use celery or mushrooms instead.
• Salt and pepper
• Walnuts – You can also use pecans.
• Tomato paste
• Green lentils – You can substitute them for red or brown lentils and adjust the cooking time. Soak the lentils for about 1 hour before making the sauce.
• Can of whole peeled tomatoes
• Vegetable broth or water
• Seasonings – oregano, basil
• Brown sugar
• White wine vinegar or apple cider vinegar
• Egg-free pasta – The best pasta for bolognese sauce is tagliatelle, fettuccine, or pappardelle, but you can also use spaghetti or linguine. Optionally use gluten-free pasta.
• To garnish – vegan parmesan or mozzarella, nutritional yeast, chopped parsley or basil

Equipment you need:

• Pot + lid
• Wooden spoon

HOW TO MAKE EASY VEGAN LENTIL BOLOGNESE SAUCE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
2. Add in carrots, red bell pepper, salt, and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
3. Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
4. Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
5. In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
6. Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BOLOGNESE SAUCE?

First, make sure the bolognese sauce has cooled completely. Store it in an airtight container in the fridge.

HOW LONG DOES HOMEMADE VEGAN LENTIL BOLOGNESE LAST?

The lentil bolognese sauce will last for up to 4 days in the fridge in an airtight container.

CAN YOU FREEZE VEGAN BOLOGNESE SAUCE?

Yes, you can freeze the bolognese sauce for up to 3 months. Store it in an airtight container.

HOW TO REHEAT BOLOGNESE SAUCE?

When ready to serve, transfer the sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Pumpkin Alfredo Sauce
• Cashew Parmesan Cheese
• Pizza Babka
• Naan Bread
• Creamy Roasted Garlic Potato Soup
• Tofu Nuggets

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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EASY VEGAN LENTIL BOLOGNESE

Easy Vegan Lentil Bolognese Sauce Recipe. It’s flavorful, filling, hearty, and loaded with plant-based protein. Made from green lentils, walnuts, and vegetables. Perfect for healthy lunch, dinner, or meal prep.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 3 servings

Calories 336kcal

Author Plantiful Bakery

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped (70g)
• 1 garlic clove, minced
• 1 carrot, chopped (65g)
• 1 small red bell pepper, chopped* (70g)
• salt (to taste)
• pepper (to taste)
• 4 tbsp (60g) tomato paste
• ¼ cup (30g) walnuts, chopped
• ½ cup (100g) dry green lentils, soaked and rinsed**
• 1 can of whole peeled tomatoes (440g)
• 2 tsp dry oregano
• 2 tsp dry basil
• 2 cups (500ml) vegetable broth or water
• 1 tbsp brown sugar
• ½ tbsp white wine vinegar or apple cider vinegar
• 3 servings egg-free pasta (tagliatelle, fettucine, pappardelle, spaghetti, linguine)
• fresh parsley, chopped (optional)
• vegan cheese for a garnish - parmesan, mozzarella*** (optional)

Instructions

• Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
• Add in carrots, red bell pepper, salt and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
• Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
• Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
• In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
• Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.
• Enjoy!

Notes

* Red bell pepper: You can use celery or mushrooms instead.

** Lentils: Soak the lentils in water for about 1 hour before making the sauce.

*** Vegan cheese: Click here to see my recipe for homemade vegan parmesan cheese.

Storing:

Store the bolognese sauce in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Reheating:

When ready to serve, transfer the bolognese sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 336kcal

Nutrition Facts

Serving: 1 */ Calories: 336kcal / Total Fat: 16,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 11,4g / Sugar: 12,9g / Protein: 11,7g / Sodium: 622mg / Potassium: 628mg / Iron: 4,8mg

* Nutrition facts are counted without pasta.

Příspěvek EASY VEGAN LENTIL BOLOGNESE se objevil jako první na Plantiful Bakery.

THESE BANANA BREAD WAFFLES ARE

• vegan
• dairy-free
• egg-free
• golden brown and crispy on the outside
• soft on the inside
• full of sweet banana flavor
• naturally sweetened
• quick and easy to make
• packed with crunchy chunks of walnuts
• a perfect breakfast for banana bread lovers

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

You need the following ingredients to make these vegan banana bread waffles (the exact measurements are in the recipe card below):

• All-purpose flour – For a healthier version, you can use spelt or whole-wheat flour.
• Baking powder – helps to raise the batter.
• Sea salt – balances the sweetness.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Bananas – Make sure the bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (overripe as well). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana waffles. Use organic maple syrup.
• Sunflower oil – or use canola oil or olive oil.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can substitute it for lemon juice.
• Walnuts – Chopped the walnuts into small chunks, or you can also use a walnut meal. Use good-quality walnuts. You can also use chocolate chips instead.

Equipment you need:

• Medium-size bowl
• Whisk
• Large bowl
• Fork or potato masher
• Silicon spatula
• Waffle iron (non-stick)

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these banana bread waffles is super easy and comes with 3 following steps:

1. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

2. Step: Make the waffle batter

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Don’t overmix the batter. Finally, fold in chopped walnuts.

3. Step: Cook the waffles and serve

Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day.

CAN I MAKE THE WAFFLES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER WAFFLES?

Yes! First, make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. Then reheat them in a microwave or oven for a few minutes.

CAN I FREEZE BANANA BREAD WAFFLES?

For sure! You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Pancakes
• Cinnamon French Toasts
• Chocolate Chunk Banana Bread
• Lemon Blueberry Muffins
• Chocolate Chips Muffins
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN BANANA BREAD WAFFLES

These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 waffles

Calories 326kcal

Author Plantiful Bakery

Ingredients

Banana Bread Waffles:

• 140 g all-purpose flour*
• 2 tbsp baking powder
• pinch of sea salt
• ¼ tsp ground cinnamon (optional)
• 200 g ripe bananas (=2 small bananas)
• 2 tbsp maple syrup
• 2 tbsp sunflower oil or canola oil
• 5 tbsp unsweetened almond milk or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 40 g walnuts, chopped ** (=about ¼ cup)
• Baking spray (if you don’t have non-stick waffle iron)

Toppings (optional):

• banana sliced
• chopped walnuts
• maple syrup

Instructions

• To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Finally, fold in chopped walnuts.
• Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Notes

* All-purpose flour: You can use spelt or whole-wheat flour for a healthier version.

** Walnuts: You can use any nuts or chocolate chips instead.

Storing:

You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 326kcal

Nutrition Facts

Serving: 1 waffle* / Calories: 326kcal / Total Fat: 14,1g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 46,2g / Fiber: 3,1g / Sugar: 12,4g / Protein: 5,8g / Sodium: 49mg / Potassium: 284mg / Iron: 2,1mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN BANANA BREAD WAFFLES se objevil jako první na Plantiful Bakery.

THESE CARROT CAKE ENERGY BALLS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• full of carrot cake flavor
• spiced with cinnamon and nutmeg
• naturally sweetened with dates
• chewy
• nutritious
• healthy
• no-bake
• quick and easy to make
• made with simple ingredients
• delicious on-the-go snack

WHAT YOU NEED TO MAKE CARROT CAKE ENERGY BALLS

You need the following ingredients to make these Vegan Carrot Cake Energy Balls (the exact measurements are in the recipe card below):

• Oats – I prefer to use quick oats because they are finer but you can use rolled oats (old-fashioned oats) as well. For a gluten-free version, use certificate gluten-free oats.
• Walnuts – Use good-quality walnuts. You can also use a walnut meal for this recipe, or substitute for any nuts (but you will ‘lose’ the carrot cake flavor).
• Shredded coconut – used in the energy balls and for the coating (which is optional). Use unsweetened shredded coconut.
• Ground cinnamon and nutmeg – Carrot cake spices.
• Sea salt – balances the sweetness.
• Dates – Use soft pitted dates. If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.
• Carrots – Use finely grated carrots.
• Almond butter – helps to combine the ingredients. You can also use tahini or any nut butter.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale – I like to use a kitchen scale to make sure the energy balls are all even, but you can skip this step.

HOW TO MAKE NO-BAKE VEGAN CARROT CAKE ENERGY BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these Carrot Cake Balls is super easy and comes with 3 following steps:

1. Step: Blend oats, walnuts, coconut, and spices

To the food processor or high-speed blender, add oats, walnuts (or walnut meal), shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.

2. Step: Add dates, grated carrots, and almond butter and blend

Next, add soft dates, grated carrots, and almond butter to the blender and blend for about 30 seconds until it all combines and the mixture sticks together.

3. Step: Roll out the balls

Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ENERGY BALLS?

Store the energy balls in an airtight container in the fridge.

HOW LONG DO CARROT CAKE ENERGY BALLS LAST?

These carrot cake energy balls will last in the fridge for up to 7 days (if they last that long).

CAN I FREEZE ENERGY BALLS?

Yes, they can be freeze for up to 3 months. Store them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Carrot Cake Overnight Oats
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CARROT CAKE ENERGY BALLS

These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 12 energy balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (67g) quick oats*
• ½ cup (50g) raw walnuts, halved
• 2 tbsp (9g) shredded coconut + extra for coating
• ½ tsp ground cinnamon
• pinch of ground nutmeg
• pinch of sea salt
• 100 g (2/5 cup/ 3,5oz) soft dates**
• ½ cup (50g) carrots, finely grated
• 1 tbsp (15g) almond butter***

Instructions

• To the food processor or high-speed blender, add oats, walnuts, shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.
• Next, add soft dates, grated carrots, and almond butter and blend for about 30 seconds until it all combines and the mixture sticks together.
• Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

**Dates: If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.

***Almond butter: You can use tahini or any nut butter instead.

Storage:

These carrot cake energy balls will keep in an airtight container in the fridge for up to 7 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 87kcal

Nutrition Facts

Serving: 1 ball / Calories: 87kcal / Total Fat: 4,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 11,5g / Fiber: 2,0g / Sugar: 5,8g / Protein: 1,9g / Sodium: 16mg / Potassium: 121mg / Iron: 0,5mg

Příspěvek VEGAN CARROT CAKE ENERGY BALLS se objevil jako první na Plantiful Bakery.

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

THESE WALNUT CRESCENT COOKIES ARE:

• vegan
• egg-free
• dairy-free
• delicate
• sweet
• buttery
• made with walnut
• flavored with vanilla
• so delicious
• bite-size cookies
• easy to make
• made from 7 ingredients
• traditional Czech Christmas cookies

WHAT YOU NEED TO MAKE VEGAN WALNUT CRESCENT COOKIES:

You need the following ingredients to make these Vanilla Crescent Cookies (the exact measurements are in the recipe card below):

• All-purpose flour – makes the cookies super light and tender. I don’t recommend using any other flour.
• Powdered sugar – makes the cookies delicate. Used both in the dough and the sugar coating.
• Cornstarch
• Vanilla sugar – You can also use ground vanilla.
• Ground walnuts – Use high-quality walnuts. Pulse walnuts in a mixer until they are fine (make sure there are no large chunks). Traditional Czech Crescent Cookies are made from walnuts. But you can use any other nuts such as pecans or almonds.
• Sea salt – brings out all those flavors.
• Vegan butter – Use vegan butter that has around 75-80% fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making crescent cookies.

Equipment you need:

• Mixing bowl – for mixing the crescent cookies dough
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – the dough can be kneaded/mixed with hands; however, I prefer using a hand mixer to make sure the butter is evenly incorporated.
• Plastic wrapper
• Baking tray – I recommend using one with a lighter surface so the cookies won’t get brown too much on the bottom.
• Parchment paper
• Knife
• Deep plate – for the powdered sugar coating

HOW TO MAKE HOMEMADE VEGAN WALNUT CRESCENT COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together with a whisk. Then add soft vegan butter. Knead everything using a hand mixer or use your hand to knead the dough until it forms into a solid dough.

2. Step: Let the dough chill

Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours to let the dough firm. I prefer to make the dough day before and chill it in the fridge overnight.

3. Step: Take the dough out of the fridge and preheat the oven

After chilling the dough, take it off the fridge. Preheat the oven to 180°C and line the baking tray with parchment paper.

Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

4. Step: Make crescent shape cookies

Cut the roll with a knife into 16 slices (1 slice should be about 1 cm (0,4 in) thick).

Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hands to warm it a little.

5. Step: Bake the crescent cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time can depend on the oven you have and how thick your cookies are, so make sure to keep your eyes on them.

6. Step: Make vanilla sugar coating

Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.

7. Step: Cover the cookies in sugar after baking

After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer them to the plate with vanilla sugar mixture and carefully coat them in it.

After coating the crescent cookies, let them cool completely.

Store your cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WHAT NUTS CAN I USE INSTEAD OF WALNUTS IN CRESCENT COOKIES?

You can use any nuts you like, but the most common are almonds, pecans, and hazelnuts.

HOW LONG WILL THE CRESCENT COOKIE DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE WALNUT CRESCENT COOKIES?

First, make sure the cookies are cool completely. Then place them in an airtight container and keep them in a cool, dry place.

HOW LONG CRESCENT COOKIES LAST?

Walnut crescent cookies will last for about 4-5 weeks in a cool, dry place.

CAN YOU FREEZE VEGAN CRESCENT COOKIES?

Yes, you can freeze crescent cookies. First, make sure they are cooled completely and then place them into a covered container and keep them in the freezer for up to 4 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Gingerbread Cookies With Icing
• Gingerbread Sheet Cake With Molasses Frosting
• Vegan Hot Chocolate With Rum
• Cinnamon Streusel Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN WALNUT CRESCENT COOKIES

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 12 minutes

Chilling Time: 3 hours

Servings 60 small cookies

Calories 41kcal

Author Plantiful Bakery

Ingredients

For crescent cookies:

• 175 g all-purpose flour
• 50 g (1/2 cup) powdered sugar
• 8 g (1 tbsp) cornstarch
• 8 g (1 package) vanilla sugar *
• 80 g ground walnuts
• pinch sea salt
• 120 g vegan butter, soft (around 75-80% fat)

For sugar coating:

• 80 g powdered sugar
• 8 g (1 package) vanilla sugar

Instructions

• To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together. Then add soft vegan butter. Knead everything using a hand mixer or your hands to knead the dough until it forms.
• Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours (preferably overnight) to let the dough firm.
• After chilling the dough, take it off the fridge**. Preheat the oven to 180°C and line the baking tray with parchment paper.
• Cut the roll with a knife into 16 slices (1 slice should be about 1 cm/0,4 inch thick).
• Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hand to warm it a little.
• Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time depends on how thick your cookies are, so make sure to keep your eyes on them.
• Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.
• After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer to the plate with vanilla sugar mix and fully coat them in it.
• Let the cookies cool completely and enjoy! ***

Notes

* You can also use ground vanilla.

** Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

*** Store your cookies in an airtight container (make sure they are cooled completely).

Nutrition Facts

Serving: 1 cookie (aprox. 8g) / Calories: 41kcal / Total Fat: 2,5g / Saturated Fat: 0,9g / Cholesterol: 0mg / Sodium: 4,5mg / Total Carbohydrate: 4,3g / Fiber: 0,2g / Sugar: 1,8g / Protein: 0,5g / Iron: 0,2mg / Potassium: 9,0mg

Nutrition

Calories: 41kcal

Příspěvek VEGAN WALNUT CRESCENT COOKIES se objevil jako první na Plantiful Bakery.

VEGAN CARROT CAKE OVERNIGHT OATS RECIPE

Overnight oats are one of the simplest nourishing make-ahead breakfast. And they are perfect for meal prep – to eat them after a workout, at school, or at work. Prepare the oats the night before, place them in the fridge overnight, and the next morning your breakfast is ready to be eaten. 8 ingredients, 10 minutes, plus you’re adding a veggie to your breakfast.

For this recipe, I used almond milk and plant-based yogurt for extra creaminess. It really does make a difference in adding yogurt to your overnight oats. Maple syrup gives it just the right bit of sweetness. And it’s perfectly spiced by cinnamon and nutmeg.

These overnight oats, full of carrot cake flavor and walnuts, remind me of my favorite cake. No raisins for me in these overnight oats! Sorry, I don’t like them. But feel free to add them if you’re a fan.

Overnight are meant to be served cold, but you can absolutely enjoy them warmed up.

THIS CARROT CAKE OVERNIGHT OATS ARE:

• vegan
• dairy-free
• gluten-free (if using certified gluten-free oats)
• sweetened with maple syrup
• creamy
• healthy
• nourishing
• delicious
• satisfying
• filled with carrot cake flavor
• done in a few minutes
• perfect breakfast for a busy morning

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE THE BEST CARROT CAKE OVERNIGHT OATS:

You need the following ingredients to make this Vegan Carrot Cake Overnight Oats:

• Rolled oats – You can’t make overnight oats without oats! Rolled oats, also called old-fashioned oats, are best when it comes to overnight oats. You can use quick oats instead, but they can turn a little mushy and less creamy.
• Ground or chopped walnuts – I always add walnuts to carrot cake, so they can’t be missed in this carrot cake overnight oats.
• Ground cinnamon and nutmeg – These are essential for carrot cake flavor.
• Grated carrots – It wouldn’t be carrot cake without carrots! Feel free to add as much you like to the overnight oats.
• Plant-based yogurt – Yogurt adds extra creaminess to the overnight oats. I used plain, unsweetened soy yogurt, but coconut or cashew yogurt works well.
• Unsweetened almond milk – Almond milk adds a nice nutty flavor but use any plant milk you have. If you run out of milk, use water instead (the overnight oats will be less creamy).
• Maple syrup – You can substitute for any liquid sweetener, such as agave syrup, date syrup, coconut nectar, or stevia. I find maple syrup fits the best for carrot cake flavor.
• Favorite toppings – You don’t have to add any topping to the overnight oats. However, I always add something on top to make it super delicious. Read my favorite overnight oats toppings below.

Equipment you need:

• Mason jar, bowl, or container with a lid 
• Spoon

OVERNIGHT OATS TOPPINGS

If you in a hurry, you can entirely skip this. But I love my overnight oats with some toppings.

These are my favorite overnight oats toppings:

• Granola – For nice crunch.
• Chopped nuts – Walnuts or pecans are the best for the carrot cake overnight oats.
• Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
• Chia seeds – Chia seeds are a great source of omega-3 fatty acids.
• Goji berries – I know many people don’t like them, but I love them.
• Cocoa nibs – It’s my new addiction.
• Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
• Peanut or almond butter – My must-have on any sweet breakfast. Use your favorite nut butter.
• Fresh fruit – Chopped apple fits the best to the carrot cake flavor but feel free to add strawberries, raspberries, blueberries, or blackberries
• Extra syrup – For more sweetness! I used homemade vegan honey.

HOW TO MAKE CARROT CAKE OVERNIGHT OATS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Carrot Cake Overnight Oats is super easy and comes with 2 following steps:

1. Step: Prepare the overnight oats the night before

To the mason jar or bowl, add rolled oats, ground, or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.

Then add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.

Cover the mason jar or bowl with cover and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats overnight or at least for 5 hours.

The next day, take the jar from the fridge (you can let it sit for a few minutes if it’s too cold for you), open the lid, and stir a few times with a spoon.

Add your favorite toppings like almond butter, granola, or shredded coconut.

Enjoy your jar of creamy overnight oats!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them. Transfer them into a saucepan and warmed up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4 days if you store them in the fridge.

MORE BREAKFAST RECIPES:

• Tofu Scramble (Vegan Scrambled Eggs)
• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HEALTHY CARROT CAKE OVERNIGHT OATS

These Carrot Cake Overnight Oats are creamy, nutritious, loaded with grated carrot, walnuts, and cinnamon flavor. It’s like cake for breakfast, but healthy. No cooking. Just grab and go!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 serving

Calories 380kcal

Author Plantiful Bakery

Ingredients

• 50 grams rolled oats
• 7 grams (=1 tbsp) walnuts, ground or chopped
• 1/4 teaspoon ground cinnamon
• pinch ground nutmeg
• 25 grams carrot, grated
• 125 grams (=1/2 cup) plant-based yogurt, plain
• 125 ml (=1/2 cup) unsweetened almond milk
• 20 grams (=1 tbsp) maple syrup (= 1 tbsp)

Instructions

• To the mason jar or bowl, add rolled oats, ground or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.
• Add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.
• Cover the mason jar or bowl with cover and place it into the fridge to soak.
• Refrigerate the oats overnight or at least for 5 hours.
• The next day, open the jar and stir a few times with a spoon.
• Add your favorite toppings (like almond butter, granola, or shredded coconut).

  Enjoy your jar of creamy overnight oats!

Notes

*Calories are calculated without toppings.

Nutrition Facts

Serving: 1 jar / Calories: 380kcal / Total Fat: 12,2g / Saturated Fat: 1,5g / Cholesterol: 0mg / Sodium: 130mg / Total Carbohydrate: 54,6g / Fiber: 8,2g / Sugar: 16,4g / Protein: 14g / Vitamin D: 2mcg / Calcium: 366mg / Iron: 3mg / Potassium: 441mg

Nutrition

Calories: 380kcal

Příspěvek HEALTHY CARROT CAKE OVERNIGHT OATS (VEGAN RECIPE) se objevil jako první na Plantiful Bakery.