Snickerdoodles have always been one of my favorite cookies that bring me right back to my childhood! My mother makes the best snickerdoodles, which inspired me to write a recipe that was vegan and healthy. If you love snickerdoodles, you will LOVE these lightened up vegan version of the classic cookies.

Snickerdoodle cookies should be soft, chewy, and should be rolled in cinnamon-sugar. And you will be happy to hear that this recipe hits the mark for all three of those things! Plus, these cookies are beyond easy to make! You just need a handful of simple ingredients and one bowl.

Recipe Notes

The base for these cookies was inspired by my recipe for Almond Flour Banana Chocolate Chip Cookies. The main ingredients in this recipe are banana and almond flour.

Almond flour helps ensure that these cookies are soft and chewy, while the banana gives these cookies a natural source of sweetness. It is important to note that the banana you are using should be overripe to produce the sweetest cookie possible. I also advise adding an extra teaspoon or two of maple syrup for a little extra sweetness in these cookies, but it is optional!

This recipe calls for cream of tartar to

Of course, these perfect cookies are rolled in a simple cinnamon-sugar mixture before going into the oven. I used granulated white sugar, but you may use coconut sugar for this step if that is what you prefer.

Looking for more healthy cookie recipes? Be sure to check out some of my favorites: Healthy Banana Oat Cookies, The Best Vegan Chocolate Chip Cookies, Almond Flour Pumpkin Cookies, Chickpea Peanut Butter Cookies, or my Zucchini Breakfast Cookies!

If you love this recipe be sure to leave a comment below or share it with me on Instagram or Pinterest! Happy baking!

The post Amazing Healthy Snickerdoodles (Vegan and Paleo) appeared first on Splurge with Ella.

Chocolate chip cookies are my favorite cookie. They are so simple, yet so perfect. There is nothing better than a warm chocolate chip cookie fresh out of the oven. Although, there are many different types of chocolate chip cookies. One way to categorize cookies is by texture. Thin and crispy or thick and chewy. Personally, I love them both! But if you love thick and chewy chocolate chip cookies, then you will love this recipe. Warning: the following recipe is seriously addicting!

Why this recipe works

These Vegan Chocolate Chip Cookies are perfectly soft, chewy, and filled with chocolate in every bite.

Almond Flour and Oat Flour work together in this recipe to make extra chewy cookies. Almond flour has a high-fat content, which helps ensure these cookies have a thick and chewy texture. If you do not have almond flour, almond meal will also work in this recipe. Extra bonus: both of these flours are gluten-free!

Coconut oil and natural nut butter also help add to the thick and chewy texture of these decadent cookies. You can use any nut or seed butter that you would like. I have only used peanut butter and tahini, both worked wonderfully!

Maple syrup provides a natural source of sweetness in these healthier vegan cookies. If you like a sweeter cookie, try the batter and adjust the level of maple syrup to taste. Chocolate chips also help add to the sweetness of these cookies. I love using trader joe’s chocolate chips because they are cheap, made with vegan ingredients, and so delicious!

If you love cookies, be sure to check out some of my other favorite vegan cookie recipes here. Are you loving this recipe? Be sure to let me know by leaving a comment below! Follow me on Instagram, Pinterest, and TikTok for video recipe tutorials!

Happy Baking!

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Who doesn’t love getting in your vegetables by eating cookies!? Of course, these cookies have the addition of chocolate chips because chocolate is acceptable to eat for breakfast…right? I based this cookie recipe off of the most popular recipe on my blog, which is my recipe for Healthy Banana Oat Cookies (which has been saved over 3,000 times on my Pinterest, featured in Nyota Magazine, and reviewed on the For Vegans By Vegans YouTube Channel!).

Zucchini is a wonderful vegetable that is versatile and delicious during the summer months. Although, one of my favorite ways to eat zucchini happens to be in baked goods like bread, muffins, and these cookies!

Zucchini Breakfast Cookie Recipe Breakdown

These cookies are made with a gluten-free base of oats and oat flour. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender or food processor until you have reached flour consistency.

Of course, these Zucchini Breakfast Cookies call for grated zucchini! It is important to squeeze out most of the water from the zucchini once it has been grated. You may use a thin dish towel or paper towels to do this. Squeezing out more water will result in a slightly lighter cookie while leaving more water will result in a denser texture.

A combination of peanut butter and coconut oil helps give these cookies a moist and chewy texture while adding a healthy source of fat. I like to use natural chunky peanut butter in this recipe because I enjoy the texture of the peanuts, but you may use whatever you prefer as long as it is natural. Natural peanut butter should only have two items on the ingredient list: peanuts and salt. You may also substitute another nut or seed butter, although it may slightly alter the taste.

Mashed banana works in this recipe as a vegan egg replacement as well as a source of natural sweetness. These cookies also call for 4-5 tablespoons of maple syrup depending on desired sweetness. These cookies are super versitile and the dough is very forgiving, so feel free to add even less or more maple syrup to make them your own!

The addition of ground cinnamon is optional in this recipe, but I really enjoy the depth of flavor that it adds to these amazing cookies! You may also add more or less chocolate chips to this recipe depending on how much chocolate you desire. Sometimes I opt to just put them on top of each cookie rather than combine them in the batter.

Looking for more healthy cookie recipes? Check out some of my other favorite cookie recipes like Healthy Banana Oat Cookies, Chickpea Peanut Butter Cookies, Date Brownie Cookies, Healthy Peanut Butter Patties, and these Almond Flour Pumpkin Cookies.

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Zucchini Breakfast Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Ingredients

• 1 1/2 cups of old fashioned oats gluten-free if desired
• 1/2 cup plus 2 tablespoons of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 overripe mashed banana
• 1 cup of grated zucchini – about one small-medium zucchini patted and squeezed until dry
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change
• 1/3 cup chocolate chips I like to use mini and vegan if desired plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 6 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

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I know it is the middle of summer, but I love pumpkin all year round. I especially love pumpkin when it is paired with chocolate because chocolate makes everything better!

These Almond Flour Pumpkin Cookies are so good that I have been making them almost every day! There is something so nostalgic about biting into a soft pumpkin cookie that is filled with melted chocolate chips and warm cinnamon flavor. This recipe could not be any easier to make, and utilizes healthier ingredients that you can feel good about splurging on!

why this recipe works

This recipe utilizes a combination of almond flour and oat flour to create a soft, chewy, and naturally gluten-free cookie. Almond flour has a high-fat content. This works wonders in healthy baking to create rich and moist treats like this Vegan Chocolate Banana Bread.

Canned pumpkin not only gives these cookies their delicious flavor but also works as an egg replacement in vegan baking. Pumpkin ensures these cookies are perfectly soft and flavorful.

These cookies get their sweetness from the combination of maple syrup and chocolate chips. After a lot of recipe testing, I found that 1/4 of a cup of maple syrup adds the perfect amount of sweetness.

Pumpkin pie spice and cinnamon work together to ensure that these little gems are filled with warm and comforting flavors in every bite. If you do not have pumpkin pie spice on hand, you can make your own by combining 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 a teaspoon of ground ginger, and 1/8 a teaspoon of ground cloves.

Looking for more pumpkin recipes? Try out this Amazing Vegan Pumpkin Bread and these Pumpkin Oatmeal Cookies.

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Pumpkin Almond Flour Cookies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Ingredients

• 1 cup almond flour
• 1/2 cup oat flour made by processing oats in a blender until flour consistency is reached
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/2 cup canned pumpkin
• 2 tablespoons melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/3 cup of chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Combine the first 7 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly incorporated. Stir in chocolate chips.
• Measure out cookie dough with a tablespoon and evenly place on a baking sheet (these cookies spread a little but not too much). Bake for 8-10 minutes until the bottoms are a light golden brown. Allow cookies 5 minutes to cool on the tray before transferring to wire rack. Enjoy!

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I know that the sound of date cookies might ring a bit unusual. Although, I came up with this idea while I was testing a new recipe for Date Brownies (coming soon!). Since the brownie batter was so thick, I decided to drop tablespoons of batter onto a cookie sheet and bake them. I was overjoyed with the result! These cookies turned out thick, chewy, and just like perfect little brownie bites!

Recipe Notes

This recipe is naturally sweetened with dates. Allowing the dates to soak in boiling water for 10 minutes is the secret to giving these cookies an extra fudgy texture! Dates are loaded with health benefits, which is why I love using them as a sugar alternative in baking.

These Date Brownie Cookies call for oat flour, which is one of my favorite gluten-free flour alternatives. I usually make my own oat flour by placing oats in my blender or food processor and blending until a flour consistency is reached.

1/2 a cup of unsweetened apple sauce is used in this recipe as a vegan egg replacement. Plus, it also helps add moisture. A good rule of thumb is that you can replace one egg with 1/4 cup of apple sauce.

I hope you enjoy these easy, guilt-free, and delicious date cookies as much as we do! Be sure to check out some of my other healthy cookie recipes: Healthy Banana Oat Cookies, Chickpea Peanut Butter Cookies, and Healthy Peanut Butter Patties. Happy baking!

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Date Brownie Cookies

Course Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup of dates pitted
• 3/4 cups oat flour can be made by blending whole oats in your blender or food processor until you have a flour consistency
• 1/4 cup plus 1 tablespoon of cocoa powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 1/2 cup of unsweetened apple sauce
• 2 tablespoons of natural nut butter I use peanut butter
• 1/2 teaspoon of vanilla
• 1/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper. Bring a small pot of water to a boil, once water is boiling remove from heat and allow dates to soak for 10 minutes until soft.
• While you are waiting for your dates to soak, add the rest of the ingredients (aside from chocolate chips) to your food processor and blend until combined.
• Drain your dates and add them to the food processor and blend until evenly combined (About 30 seconds to a minute). You may want to stop periodically and scrape the sides to ensure everything is evenly combined. Stir in chocolate chips.
• Scoop out cookie dough with a tablespoon and place it on lined baking sheet. The dough will be sticky, but these cookies do not spread in the oven so try to shape and flatten the cookies to your desired size. Top each cookie with desired amount of chocolate chips.
• Bake in preheated oven for 8-10 minutes or until the tops no longer appear to be wet. Let cool for 10 minutes before serving and enjoy!

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If you’re anything like me, you’re always looking for healthier dessert alternatives. I am so excited to share this recipe with you because these Healthy Banana Oat Cookies have become my new favorite sweet tooth fix. I have been making these cookies FIVE times a week because they are just that good, and not to mention they make for a wonderful breakfast option because they are packed with wholesome ingredients. Cookies for breakfast? Count me in!

These Healthy Banana Oat Cookies are:

soft and chewy

gluten free and vegan

quick and easy (less than 20 minutes and no mixer required)

made with SIMPLE and CLEAN ingredients

perfectly balanced with banana, peanut butter, and chocolate chips

Recipe Breakdown

These cookies only call for 100% vegan and clean ingredients that you can feel good about “splurging” on, but they still taste and feel indulgent. Let’s talk about how a handful of magical ingredients work together to make this result possible.

The base of these cookies is made up of whole oats and oat flour (which is easily made by blending whole oats in a blender until flour consistency is reached). Oat flour is one of my favorite flour alternatives because it results in a chewy (gluten-free) texture.

The source of sweetness within these cookies comes from the banana and a few tablespoons of maple syrup. Feel free to substitute honey in for the maple syrup if that is your preferred sweetener. In this recipe, the banana doubles as a sweetener as well as a vegan egg replacement, giving these cookies their soft and addicting texture.

This recipe calls for 1/4 cup of peanut butter and three tablespoons of coconut oil. These two ingredients team up to create a healthy (and delicious) fat source. I love the flavor that peanut butter adds to these cookies when paired with the banana and chocolate, but you can substitute any nut or seed butter that you prefer.

Oh, and last but not least, the perfect amount of chocolate chips bring these cookies to the next level.

In less than 20 minutes you can have these amazing, easy, and completely guilt-free cookies at your fingertips! Be sure to check out some of my other favorite cookie recipes: Double Chocolate Brownie Cookies, Healthy Peanut Butter Cookies, and my Vegan Pumpkin Chocolate Chip Cookies. Happy baking!

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Healthy Banana Oat Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 10

Ingredients

• 1 1/2 cups of old fashioned oats gluten free if desired
• 1/2 cup plus 1 tablespoon of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 overripe mashed banana
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/3 cup chocolate chips I like to use mini and vegan if desired
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 5 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

Notes

These cookies are so good after they have been frozen! I love putting a few in the freezer overnight and eating them the next day for breakfast.

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