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NO BAKE Banana Strawberry Pie

NO BAKE Banana Strawberry Pie

· 6 Comments

Try making this easy No-bake Banana Strawberry Pie recipe for a delicious, creamy, and healthy dessert! Enjoy the goodness of bananas, oreo crust, fresh strawberries, and vanilla pudding in every bite!

For more yummy no-bake dessert ideas, check out our Oreo Cheesecake and Nutella Cheesecake recipes that are just as easy and delicious!

no bake strawberry banana pie topped with whipping cream topping
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What is NO BAKE Banana Strawberry Pie?

No-Bake Banana Strawberry Pie is a simple and delicious dessert made without the need for an oven. It features a pre-made Oreo crust layered with fresh bananas, a creamy vanilla pudding, and whipped topping mixture, and juicy chopped strawberries.

This pie is frozen to set, making it a refreshing treat perfect for warm days. The combination of chocolatey crust, smooth pudding, and fresh fruit creates an irresistible flavor that’s easy to prepare and enjoy.

Substitutions

  • You can swap some of the whipped toppings for cream cheese to make it a little richer and add a tangy flavor.
  • Instead of buying a crust, you can make one by crushing graham crackers and mixing them with melted butter and a pinch of salt.

Variations

  • If you want something lighter, use Cool Whip instead of whipped topping, or whip up your cream from scratch for a fresh taste.
  • Try using different flavors of Jello or pudding mix, like vanilla or strawberry, to create your awesome dessert.

Storage

  • Store the pie in the refrigerator if you plan to eat it within 3-4 days. Cover it with plastic wrap or a lid to prevent it from absorbing odors.
  • If you want to keep the pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be stored in the freezer for up to 2 months.
  • Freezing may slightly change the texture of the whipped topping and strawberries, so it's best enjoyed fresh if possible.

Ingredients

Listed below are the ingredients you will need:

  • oreo pie crust
  • milk
  • instant jell-o pudding
  • whipped topping
  • fresh banana
  • strawberries
  • chocolate syrup
ingredients for no bake strawberry banana pie recipe

Instructions

Gather the ingredients for this easy pie recipe. Once the ingredients are all ready, let's begin!

On your pre-made Oreo pie crust, arrange the banana slices as the bottom layer, then set aside. I made two layers of bananas because I love bananas so much!

adding layers of fresh bananas to the oreo pie crust

In a large bowl, mix the milk and the instant Jell-O pudding until it thickens:

instant jello pudding and milk mixture

Now it's time to add the whipped topping and whisk well:

adding whipped topping to the jello and milk mixture

After mixing it well, add the chopped strawberries and mix, mix, mix:

mixing in fresh strawberries to the pudding and cream mixture

Pour this mixture onto your pre-made Oreo pie crust with bananas and freeze it overnight for the best results.:

At this time, I was already so excited to grab a bite, lol!

pouring in the pie mixture to the oreo crust with bananas

Tadaaaaa! Another no-bake delicious and easy dessert just for you, guys!

frozen strawberry banana pie

Add some more creaminess by topping it with whipped cream before serving. Yum!

no bake strawberry banana pie topped with whipping cream topping

Top Tips

  • Make the top of your pie level by using a spoon or a spatula.
  • For a more festive look, top with whipped cream before serving.
  • Add fresh strawberry slices on top of the pie for a tasty look and extra flavor.

FAQ

no bake strawberry banana pie in oreo crust
4 from 3 votes
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NO BAKE Banana Strawberry Pie

Layers of no-bake goodness with bananas, oreo crust, fresh strawberries, and vanilla pudding!
Prep Time10 minutes
Freeze Time8 hours
Total Time8 hours 10 minutes
Course: No-bake Desserts, Pie, Snack
Cuisine: American
Servings: 8 servings
Calories: 268kcal
Author: Lainey

Ingredients

  • 1 oreo pre-made pie crust
  • 1½ cups milk
  • 1 package instant Jell-O Pudding
  • 10 ounces whipped topping
  • 1 fresh banana sliced
  • 1 cup strawberries chopped
  • chocolate syrup to drizzle

Instructions

  • On your oreo pre-made pie crust, arrange the sliced bananas as the bottom layer. Set aside.
  • In a large bowl, mix the milk and the instant Jell-O pudding until it thickens.
  • Add the whipped topping and mix well.
  • Add the chopped strawberries and mix.
  • Pour this mixture onto your pre-made Oreo pie crust with bananas.
  • Make it level using a spoon or a spatula.
  • Freeze it overnight for best results.
  • Top with whipped cream before serving.
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Serving: 143gCalories: 268kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 206mgPotassium: 208mgFiber: 1gSugar: 23gVitamin A: 112IUVitamin C: 12mgCalcium: 90mgIron: 1mg

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2 Ingredient Bread

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Forget pizza and kneading a dough ball for a second - try this easy 2 Ingredient Bread recipe for a quick and delicious breakfast, snack or even soup dish! It's great for picnics, potlucks, or any gathering. Pair this with your favorite drink and enjoy!

Bread like French Breakfast Bread and Filipino Spanish Bread are so delicious, aren't they? And now we can make one at home!

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What is Two Ingredient Bread?

The concept of Two-Ingredient Bread has its roots in simplicity and practicality, evolving from traditional quick bread recipes. Its history isn't tied to a specific origin but rather stems from the broader category of "no-yeast breads" that have been around for centuries.

In many cultures, bread made without yeast - such as soda bread in Ireland or flatbreads in the Middle East - was born out of necessity. Self-rising flour, a key ingredient, was invented in the 1840s by Henry Jones, a British baker, to simplify bread-making for sailors.

The modern version of 2-ingredient flatbreads likely gained popularity in the early 2000s as part of the growing trend toward minimalist cooking. It became especially prominent during the COVID-19 pandemic, when home bakers sought easy, accessible recipes with fewer ingredients due to shortages and convenience. Yogurt was a natural choice for its tangy flavor and ability to act as a binder and leavening aid when combined with self-rising flour.

Today, Two-Ingredient Bread remains a favorite for its ease, versatility, and suitability for quick baking without specialized skills or tools.

Variations

  • Banana Yogurt Bread - Replace half the yogurt with mashed banana; add cinnamon.
  • Lemon Poppy Seed Bread - Add lemon zest and poppy seeds; glaze with lemon icing.
  • Cheddar Cheese Bread - Mix in shredded cheddar and paprika.
  • Olive and Sundried Tomato Bread - Add chopped olives and sundried tomatoes; sprinkle with Parmesan.
  • High-Protein - Add unflavored protein powder to the dough.

Substitutions

Ice Cream Substitutes:

  • Frozen Yogurt: Use equal portions of frozen yogurt for a lighter texture.
  • Whipped Cream + Sweetener: Mix 1 cup of whipped cream with 2 tablespoons of sugar as a substitute.
  • Mashed Bananas + Sweetener: Combine 1 cup of mashed bananas with 2 tablespoons of sugar for a healthier option.
  • Coconut Cream + Sweetener: Use 1 cup of coconut cream with 2 tablespoons of sugar for a dairy-free alternative.

Self Raising Flour Substitutes:

Storage

  • Room Temperature - Airtight container, up to 2 days.
  • Fridge - Airtight container, up to 5 days.
  • Freezer - Wrapped and in a freezer-safe bag, up to 3 months. Thaw at room temperature or reheat before serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

See recipe card for quantities.

Instructions

Soften the ice cream in a few minutes and add it to a large bowl. Do a mashing motion with a spatula and mix it a little bit to get a liquid consistency.

self-rising flour and ice cream for 2 ingredient bread recipe

You want your ice cream to look like this.

softening the ice cream for 2 ingredient bread recipe

Add in the self-rising flour and mix using a wooden spoon until it is well combined.

ice cream in liquid state

The bread batter should have minimal lumps and the ice cream should be evenly distributed.

adding in the self-rising flour to the softened ice cream

Once you're done mixing, pour the mixture into a pre-greased pan or nonstick pan. Bake this at 350 degrees Fahrenheit for about 35 to 40 minutes.

final batter of 2 ingredient bread

Check by inserting a toothpick and when it comes out clean, then it is perfectly baked. Let it cool before slicing and serving!

freshly baked 2 ingredient bread in a loaf pan

Hint: Pre-heating the oven would make your baking faster and easier.

⭐ Top Tip

  • Have the ice cream softened to make it easier for you to mix the self-rising flour.
  • Always preheat your oven. For this recipe, you have to get the temperature to 350 degrees Fahrenheit.

FAQ

More Recipes

freshly baked 2 ingredient bread in a loaf pan
5 from 2 votes
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2 Ingredient Bread

This easy-breezy 2 ingredient Bread perfect for potlucks and parties, would make you look like a baking pro!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Bread
Calories: 1223kcal
Author: Lainey

Ingredients

  • 2 cups ice cream your choice of flavor
  • 1 ½ cups self-rising flour

Instructions

  • Prepare the Ice Cream: Let the ice cream soften at room temperature for a few minutes. Transfer it to a bowl and mash it slightly to achieve a liquid-like consistency.
  • Mix the Batter: Add the self-rising flour to the softened ice cream. Mix until the batter is smooth and well-combined.
  • Prepare the Pan: Grease a loaf pan or use a nonstick pan. Pour the batter into the prepared pan and spread it evenly.
  • Bake: Preheat your oven to 350°F (175°C).
  • Bake the bread for 35-40 minutes.
  • Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
  • Cool and Serve: Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
  • Slice and serve. Enjoy!
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Notes

I used chocolate ice cream
Serving: 1gCalories: 1223kcalCarbohydrates: 198gProtein: 32gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 116mgSodium: 215mgPotassium: 713mgFiber: 6gSugar: 57gVitamin A: 1115IUVitamin C: 2mgCalcium: 366mgIron: 2mg

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Rocky Road Popsicles - 5 Ingredients ONLY

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Tips and Tricks for Making This 5-Ingredient Rocky Road Popsicles Recipe: 

  • Always gather ingredients first. In that way, all you have to do is to follow the steps on how to make this delicious Rocky Road Popsicles.
  • Do not take it out form the molds too early. It would be runny and won't look like popsicles at all 🙂
  • Are you feeling adventurous for this recipe? You can add in some whipped cream. It would be richer in taste and of course, creamier!

How to Make this 5-Ingredient Rocky Road Popsicles Recipe:

Gather the ingredients first to make sure you got them everything. Now, you are ready!

Let's begin!

ingredients of rocky road popsicle recipe

In a large bowl, add in the chocolate milk, instant Jell-O pudding, and mix until well-combined:

mixing the dry ingredients of rocky road popsicle recipe

Then, add the mini chocolate chips, miniature marshmallows, and chopped almonds:

mixing in the marshmallows and almonds in the wet ingredients

Look how rich, thick and creamy that mixture is! This is already dessert for me BUT...

final mixture of rocky road popsicles recipe

You still have to place them in popsicle molds and freeze them overnight before eating them.

Don't forget to put wooden popsicle sticks before freezing.

ready to freeze rocky road popsicles in plastic molds

Tadaaaa!!!! Dessert and refreshment all in one recipe! Are you feeling excited to open it?!?

frozen rocky road popsicles with wooden stick in plastic popsicle molds

Look at those marshmallows, chocolates, and almonds inside! Yum!

delicious and creamy rocky road popsicle

This recipe is definitely a winner! It is so easy to make. The only time you have to wait is the freezing time but it's worth it, guys!

delicious and refreshing rocky road popsicles on a white plate

Frequently Asked Questions for the 5-Ingredient Rocky Road Popsicles Recipe:

Q: Do I have to use specific molds for this recipe?

A: No, any generic popsicle mold will do.

Q: Can I freeze it in one big container instead of individual molds?

A: Yes for sure. You will have a giant rocky road popsicle and you get to scoop it out.

Q: Can I add in more nuts to this recipe?

A: Yes, you can. Just add everything in moderation.

delicious and refreshing rocky road popsicle
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Rocky Road Popsicles - 5 Ingredients ONLY

Easy and Delicious Rocky Road Popsicles, chocolate, marshmallows, almonds, all together in a frozen treat!
Author: Lainey

Ingredients

  • Chocolate Milk
  • Instant Jell-o Pudding
  • Mini Chocolate chips
  • Miniature marshmallows
  • Chopped Almonds

Instructions

  • In a large bowl, add in the chocolate milk, instant Jell-o pudding, and mix until well-combined.
  • Then, add the mini chocolate chips, miniature marshmallows, and chopped almonds.
  • Place them in popsicle molds. Don't forget to put wooden popsicle sticks before freezing them.
  • Freeze it overnight.
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Quick & Easy Cranberry Chip Cookies

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Tips and Tricks for Making This Quick & Easy Cranberry Chip Cookies Recipe: 

  • I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
  • Do you have fresh cranberries at home? Go ahead and use them instead of buying dried cranberries. Just make sure to add ¼ cup more of fresh cranberries to the measurement specified in the recipe 🙂

How to Make this Quick & Easy Cranberry Chip CookiesRecipe:

Before starting off with the mixing process, make sure to preheat oven to 350F.

Let's begin!

Now here are the ingredients you will need for the Quick & Easy Cranberry Chip Cookies:

ingredients for quick and easy cranberry chip cookies
Mix together the flour, Baking Soda and Sea Salt. Set aside.
mixing the dry ingredients for the cranberry chip cookie recipe
Cream together the butter and sugar until light and fluffy. Don't rush things, add just one egg at a time. This will make your cookie dough be properly mixed and all the ingredients are well distributed to all the cookies:
butter and brown sugar in a clear bowl for cranberry chip cookies recipe
Beat until well combined after each egg. Sometimes the mixture can look curdled but don't be nervous. Just keep mixing until it comes together! Now it's time to stir in the vanilla:
pouring in vanilla extract to creamed butter and sugar
Add ALL of the dry ingredients and mix just until you barely see any flour:
putting in the dry ingredients to the wet batter for cranberry chip cookies recipe
Stir in the dried cranberries and white chocolate chips:
adding in the dried cranberries and white chocolate chips to the cookie dough
Scoop on to baking sheets and bake for about 12 minutes (I always rotate my try half way through the baking time):
scooping the cookie dough onto the baking mat
Once they are lightly browned around the edges and the centers look set, remove from the oven:
freshly baked cranberry chip cookies on a baking mat
Immediately dust with a light sprinkle of sea salt. I like to use a mixture of fine and coarse sea salt:
cooling off the cranberry chip cookies in a wire rack
holding a freshly baked cranberry chip cookies in a white plate

Frequently Asked Questions for the Quick & Easy Cranberry Chip Cookies Recipe:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I use fresh cranberries instead of the dried ones?

A: Yes you can fresh cranberries. Just take note to add ¼ cup of cranberries because it would shrink in size after baking.

sweet and salty cranberry chip cookies in a cooling rack
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Quick & Easy Cranberry Chip Cookies

Festive and delicious Cranberry White Chocolate Cookies for the holidays!
Author: Lainey

Ingredients

  • All Purpose Flour: 2 ¼ cups
  • Baking Soda: 1 tsp
  • Sea Salt fine: 1 tsp
  • Butter room temp: ⅔ cup
  • Light Brown Sugar: 1 ½ Cup
  • Eggs: 2
  • Vanilla 1 ½ tsp
  • Dried Cranberries Craisins: 1 cup
  • White Chocolate Chips or chunks: 1 cup

Instructions

Procedure:

  • Preheat oven to 350F.
  • Mix together the flour, Baking Soda and Sea Salt. Set aside.
  • Cream together the butter and sugar until light and fluffy.
  • Add one egg at a time. Beat until well combined after each. Sometimes the mixture can look curdled but don't be nervous. Just keep mixing until it comes together! Stir in the vanilla.
  • Add ALL of the dry ingredients and mix just until you barely see any flour.
  • Stir in the dried cranberries and white chocolate chips.
  • Scoop the cookie dough using a cookie scooper and bake them.
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Matcha Milkshake

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Matcha lovers love this, Matcha Milkshake! This delicious and healthy drink only uses 4 full ingredients: non-dairy milk, teaspoons of matcha, scoops of ice cream. This is perfect for non-coffee drinkers. So satisfyingly quick to blend!

Into special drinks like this? We also have Rice Coffee and Cantaloupe Juice recipes.

Matcha Milkshake in a tall glass with a straw
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Why You’ll Love This Recipe

This creamy milkshake takes just a few minutes to make. It’s creamy, sweet, and packed with the earthy flavor of the matcha. Great for a warm day or a midday energy boost.

It can be made dairy-free by using vegan ice cream and almond milk. Matcha milk or matcha desserts are full of antioxidants and give you a gentle energy lift. No worries of jitters from drinks like coffee!

Fun fact about me: I always like the sweeter side, so I always add more ice cream. Yeah, I know much about sugar-loading, lol!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

1. In a blender, add ice cubes, vanilla ice cream or sorbet, almond milk, and matcha green tea powder.

Blender with all the ingredients of the recipe

2. Blend until smooth and creamy.

Milkshake being blended in the blender

3. Taste and adjust the matcha or sweetness level as needed.

Blades of the blender mixing ingredients together

4. Pour into your favorite glass and serve immediately. Enjoy!

Matcha Milkshake in a tall glass with a straw

Substitutions and Variations

  • Ingredient Swap
    Use vegan coconut ice cream instead for a more tropical flavor.
    You can swap almond milk with soy milk for a more creamy blend.
  • Variation
    Adjust the amount of Matcha powder if you want a lighter or stronger taste.
    Add chunks of a strawberry or a few bananas for a fruitier twist.
    Pour in some vanilla extract for extra flavor.
  • Mistake to Avoid
    Don’t skip blending long enough—ice chunks will ruin the texture.
    Always use hard ice cream, not melted.
  • Storage Tips
    • This milkshake doesn’t freeze well, so don't put it in the freezer. Enjoy it fresh for the best flavor and texture.
    • If needed, store in the fridge for 1 day. But re-blend or shake again before serving.

FAQs

Matcha Milkshake in a tall glass with a straw
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Matcha Milkshake

Matcha Milkshake is a cool, creamy blend of green tea and sweet vanilla. Made with just four ingredients, it’s a refreshing treat ready in minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Dessert, Drinks
Cuisine: Japanese
Servings: 2 milkshakes
Calories: 297kcal
Author: Lainey

Ingredients

  • 1 to 2 teaspoons Matcha green tea powder
  • ½ to 1 cup almond milk
  • 4 to 5 large scoops vanilla ice cream or non-dairy sorbet for vegan option
  • 1 cup ice cubes

Instructions

  • In a blender, add ice cubes, vanilla ice cream or sorbet, almond milk, and matcha green tea powder.
  • Blend until smooth and creamy.
  • Taste and adjust the matcha or sweetness level as needed.
  • Pour into your favorite glass and serve immediately. Enjoy!
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Serving: 1gCalories: 297kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 274mgPotassium: 263mgFiber: 1gSugar: 28gVitamin A: 656IUVitamin C: 1mgCalcium: 323mgIron: 0.5mg

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Recipes for Every Moment

Need to cool down FAST because it's scorching hot outside? This Matcha Milkshake is icy and creamy - just what your afternoon needs.

Keto Peanut Butter Cookies - 4 Ingredients ONLY

· 12 Comments

These quick and easy 4-ingredient Keto Peanut Butter Cookies are chewy and delicious! It's also addictive, and low-carb and you won't even miss the real thing!

a plate full of delicious keto peanut butter cookies

This is my second keto-friendly dessert recipe to share, and I'm really excited for you to try it.  I was thrilled when I only used one bowl to mix everything, and it only had 4 ingredients. (Score!!)

Technically, the vanilla extract is optional, but I decided to add it to the cookies to enhance the flavor.

Tips and Procedures:

  • If you and your friends are on a ketogenic diet, you can bake several batches of keto peanut butter cookies and have a keto cookie party! Sounds fun!
  • This keto cookie is so easy to mix but if you feel it's easier to mix the ingredients using a stand mixer, you can do so, especially if you are making several batches of cookies
  • If you do not have powdered stevia, you can use liquid stevia. Just make sure to add a little quantity at a time to make sure you get the right sweetness in your cookies.

How to Make this Keto Peanut Butter Cookies Recipe:

Before starting off with the mixing process, make sure to preheat the oven to 350F and prepare a cookie sheet by lining it with parchment paper or a baking mat.

Let's begin!

Here are the ingredients you need to make these delicious Keto Peanut Butter Cookies:

  • peanut butter
  • sweetener
  • egg
  • vanilla extract
ingredients for keto peanut butter

In a large bowl, mix the peanut butter, sweetener, egg, and vanilla extract until well combined. (If it's very dry, you may add 1 tablespoon of milk):

egg, peanut butter, vanilla and sweetener in a clear bowl for keto peanut butter cookies recipe

Using a cookie scooper, scoop the cookies on the baking mat:

scooping out the keto peanut butter cookie dough onto a baking sheet

Then, using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies:

doing a crisscross pattern onto the keto peanut butter cookies using a fork

Bake for 11–13 minutes and allow the cookies to cook for about 3–4 minutes (if you don't allow the cookies to cool, they will fall apart):

ready to bake keto peanut butter cookies

Then transfer over to a cookie rack to finish cooling:

freshly baked keato peanut butter cookies on a cooling rack

Please let me know how you guys liked the cookies, I would love to see pictures!

keto peanut butter cookie with a bite

Frequently Asked Questions:

A: The best sweetener that comes out of the list is erythritol. For a more organic approach, stevia is the best for me.

A: Yes, you can mix the ingredients ahead of time and chill them. Once you are ready to bake them, let them stay at room temperature for at least 20 minutes before popping them into the oven.

More Cookie recipes that are easy to make:

Happy Baking!

freshly baked keto peanut butter cookies
4.50 from 2 votes
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Keto Peanut Butter Cookies

Try these Keto Peanut Butter Cookies for a tasty treat that will satisfy your sweet cravings without breaking your keto diet. These cookies have the right blend of nutty and sweet flavors perfect for a quick and yummy dessert or snack!
Prep Time10 minutes
Cook Time13 minutes
Cool Time4 minutes
Total Time27 minutes
Course: Dessert
Servings: 24 mini cookies
Calories: 68kcal
Author: Lainey

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup keto friendly sweetener - I used Erythritol
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon of milk* optional

Instructions

  • Preheat oven to 350 degrees F and prepare a cookie sheet by lining it with parchment paper or a baking mat.
  • In a large bowl mix the peanut butter, sweetener, egg, vanilla extract until well combined. (If it's very dry, you may add 1 tablespoon of milk)
  • Using a cookie scooper, scoop the cookies on the baking mat and then using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies.
  • Bake for 11-13 minutes and allow the cookies to cool for about 3-4 minutes (if you don't allow the cookies to cool, it will fall apart) and then transfer over to a cookie rack to finish cooling.
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Notes

*I used almond milk
Serving: 1cookieCalories: 68kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 7mgSodium: 50mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 7mgIron: 0.2mg

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Healthy Vegan Muffins

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These Healthy Vegan Muffins are perfect for those relaxing Sunday mornings. Easy to whip up, it's crumbly and it even doesn't taste vegan.

freshly baked healthy vegan muffins on a checkered cloth and white plate

Tips and Tricks for Making This Healthy Vegan Muffins Recipe: 

  • Coating the berries in flour before mixing it to the batter will prevent them from sinking into the bottom of the muffin pan. Seeing berries on the muffin surface makes it more enticing, right? 🙂
  • To prevent air bubbles inside your healthy vegan muffins, tap it gently on your tabletop or kitchen counter to "release" the air that may have formed inside while mixing the batter.
  • Are you a tangy dessert lover? You can add in a bit of lemon zest to the blueberry and cranberry batter of this healthy vegan muffin. It's definitely a delicious and healthy addition!
freshly baked healthy vegan muffins in three different variants - cranberries, blueberries and chocolate chips

How to Make this Healthy Vegan Muffins Recipe:

Before starting off with the mixing process, make sure to preheat oven to 400F and line your muffins pan with cupcake liners.

Let's begin!

Now here are the ingredients you will need for the Healthy Vegan Muffins:

ingredients of healthy vegan muffin recipe

In a large bowl, whisk together the flour, sugar, baking powder and salt:

flour, sugar, baking powder and salt in a clear bowl for healthy vegan muffin recipe

Make a well in the center and add the milk, oil:

a well of wet ingredients on top of the dry ingredients in a clear bowl

Stir until just combined. It's important not to overmix:

final batter of the healthy vegan muffin recipe

If making 3 different flavors of muffins, divide the batter into 3 bowls and then add the blueberries in one bowl, chocolate chips in bowl #2, and dried cranberries in bowl #3:

three variants of healthy vegan muffins - cranberries, chocolate chips and blueberries

Fold the berries into each bowl of batter and be careful, not to- do not overmix. (Batter will be thick)

mixed in cranberries, blueberries and chocolate chips to the healthy vegan muffin batter

Using a mini cookie scooper add the batter in the baking cups and bake for 8 minutes or when the toothpick comes out crumb-free:

scooping the batter onto the muffin liners

Serve and enjoy!

close up shot of a cranberry vegan muffin

Frequently Asked Questions for the Healthy Vegan Muffins Recipe:

Q: Can I use coconut oil instead of the regular oil used in baking?

A: Sure, you can use coconut oil instead. It makes this recipe more vegan.

Q: Can I add nuts to this recipe?

A: Yes, adding nuts if you are not allergic to them adds more texture to this recipe.

Q: I have frozen berries on my freezer. Do they need to be thawed before folding them into the batter?

A: Using frozen berries in baking is definitely a YES.  You don't have to thaw it before folding them into the muffin batter. It won't affect the taste of the final baked product.

Q: How long is the shelf life of this healthy vegan muffin?

A: You can safely eat this when left in room temperature for a day. If you want to keep it longer, it could stay up to a week in the fridge, that is, if you won't be tempted to eat them all 🙂

Q: Can I make this into banana muffins?

A: Sure you can! If you have very ripe bananas on hand, you can add those sweet mashed bananas and you have a delicious and healthy vegan banana muffin! You can also adjust/decrease the sugar since the bananas already have a natural sweet taste to it.

More delicious breakfast recipes you might like:

Happy Baking!

5 muffins on a blue checkered cloth with blueberries scattered
4.75 from 4 votes
Print Pin Recipe

Healthy Vegan Muffins

A quick & easy healthy vegan muffin for any age!
Author: Lainey

Ingredients

  • 3 cups all purpose flour
  • ¾ cups of organic cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups dairy free milk
  • ½ cup oil
  • ¾ cups blueberries
  • ¾ cup mini dairy free chocolate chips
  • ¾ cups dried cranberries

Instructions

  • Preheat oven to 400F and line your muffins pan with cupcake liners
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Make a well in the center and add the milk, oil, and stir until just combined. It's important not to overmix.
  • If making 3 different flavors of muffins, divide the batter into 3 bowls and then add the blueberries in one bowl, chocolate chips in bowl 2, and dried cranberries in bowl 3 and then fold- do not overmix. (Batter will be thick)
  • Using a mini cookie scooper add the batter in the baking cups and bake for 8 minutes or when the toothpick comes out crumb0free
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Best Vegan Fruit Cheesecake

· Leave a Comment

This smooth and creamy Vegan Fruit Cheesecake is the perfect addition to any potluck or last minute get together.  It's delicious and tastes just like real cheesecake!

a slice of vegan fruit cheesecake on a white plate with two slices of kiwi

I used to bake a similar cheesecake cake all. the. time. My sister and I were avid bakers in our late teens and at that time we were into vegan baking.  She made this delicious vegan cheesecake using siliken tofu and it was delicious! Maybe someday in the future, I'll invite her over to share the recipe.

For now, enjoy this delicious cheesecake using vegan cream cheese as the base layer.

a slice of gluten free and dairy free fruit cheesecake on a white plate with two kiwi slices

Tips and Procedures:

  • Are you having a party? Make this recipe into vegan fruit cheesecake bites!
  • Keep your fruit toppings looking fresh! Before arranging them on top of the cheesecake, soak them in lemon juice for a few minutes. The lemon's acidity will maintain its vibrant color, thus not making it brownish after a few hours.

How to Make this Best Vegan Fruit Cheesecake:

Listed below are all the ingredients you will need:

  • Graham Crust
  • vegan cream cheese
  • organic cane sugar
  • fresh lemon juice
  • vanilla extract
  • salt

Assorted Fruits:

  • Sliced Strawberries
  • Blueberries
  • Kiwi
  • Mango

Before starting, don't forget to preheat the oven to 350 degrees F and prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

Here are the ingredients you will need: ready-made Graham Crust, vegan cream cheese, organic cane sugar, fresh lemon juice, vanilla extract, salt, assorted Fruits (sliced strawberries, blueberries, kiwi, and mango.

ingredients for vegan fruit cheesecake recipe

In a large bowl, add the cream cheese and sugar:

cream cheese and sugar in a large bowl fro vegan fruit cheesecake recipe

Beat until light and fluffy:

well-beaten mixture of cream cheese and sugar for vegan fruit cheesecake recipe

Then add lemon juice, vanilla extract, and salt:

cream cheese and sugar mixture with vanilla, salt and lemon juice

Continue mixing until well combined. Now it's ready to be added to the graham pie crust:

cream cheese mixture on a large bowl beside graham pie crust

Add the cream cheese mixture into the prepared graham crust and bake for 30 minutes:

ready to bake cheesecake for vegan fruit cheesecake recipe

Allow to cook for about 20 minutes, then place in the fridge for about 3-4 hours or best overnight:

freshly baked cheesecake base for vegan fruit cheesecake recipe

Once the tart has set, add assorted fruit and decorate:

a layer of sliced strawberry for vegan fruit cheesecake recipe

Isn't that a pretty Vegan Fruit Cheesecake?!? True enough, I never wanted to slice it. But I did. Well, I couldn't stop myself, it tasted very good!

pretty summer dessert - vegan fruit cheesecake

Take a slice and indulge!

a slice of vegan fruit cheesecake on a white plate with a fork

This best Vegan Fruit Cheesecake is a perfect summer potluck dessert. The vibrant colors of the fresh fruits scream summer and one big bonus is when you make this, everyone would say you are a dessert pro!

vegan fruit cheesecake beside a white plate with two kiwi slices and a fork

Frequently Asked Questions:

Q: Can I do this a few days ahead?

A: Yes, sure you can. You can opt to decorate it ahead or decorate it with fresh fruits just before serving.

Q: How many servings would this recipe have?

A: You can have six to eight regular slices of vegan fruit cheesecake.

Q: Will the cheesecake melt in room temperature?

A: Yes. This vegan fruit cheesecake should be chilled and taken out from the fridge just a few minutes before serving. The cheesecake could hold up its shape for about 20-30 minutes of exposure to room temperature.

More Vegan Desserts you will enjoy:

5 from 1 vote
Print Pin Recipe

Vegan Fruit Cheesecake

Delicious Vegan Fruit Cheesecake that is refreshing to eat during hot summers.
Prep Time4 hours
Cook Time30 minutes
Servings: 8 slices
Author: Lainey

Ingredients

  • 1 ready-made Graham Crust
  • 2 8oz vegan cream cheese
  • ¾ cups organic cane sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Assorted Fruit
  • Sliced Strawberries
  • Blueberries
  • Kiwi
  • Mango

Instructions

  • Preheat oven to 350F
  • In a large bowl, add the cream cheese, sugar and beat until light and fluffy. Then add lemon juice, vanilla extract, salt and continue mixing until well combined.
  • Add the cream cheese mixture into the prepared graham crust and bake for 30 minutes.
  • Allow to cook for about 20 minutes, then place in the fridge for about 3-4 hours or best overnight.
  • Once the tart has set, add assorted fruit and decorate.
Leave a Comment

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Best Coconut Flour Chocolate Chip Cookies

· 12 Comments

Look out - here come my best Coconut Flour Chocolate Chip Cookies! These have the perfect texture and taste just like traditional chocolate chip cookies. They are chewy and delicious and will stay soft for days!

Looking back on experiences I had like attending Cookie Con, I learned a lot of things from people like how to make special cookies like Expresso Brownie cookies and Samoas cookies. Oh, what delicious fun times you can have with these recipes too!

Cookies piled on top of one another
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These golden brown cookies are an excellent choice for both everyday enjoyment and special occasions!

What are Coconut Flour Chocolate Chip Cookies?

The history of nut-free Coconut Flour Chocolate Chip Cookies ties into the rise of gluten-free and alternative baking trends, which began gaining popularity in the early 2000s. Coconut flour emerged as a byproduct of the growing demand for coconut products, such as coconut oil and milk, especially among those seeking healthier or paleo-friendly options.

As gluten-free diets became more mainstream, bakers started experimenting with coconut flour due to its high fiber content and mild sweetness. Chocolate chip cookies, an iconic American dessert created in the 1930s by Ruth Wakefield, became a natural choice for adaptation. The result was a modern twist: a cookie that retained the comforting flavors of chocolate chip cookies but was suitable for those avoiding gluten or seeking lower-carb alternatives.

Today, Coconut Flour Chocolate Chip Cookies are a staple in many gluten-free kitchens, celebrated for their unique texture and wholesome ingredients.

Variations

  • Cinnamon Spice - Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients.
  • Zesty Orange - Add 1 teaspoon orange zest to the wet ingredients.
  • Holiday Cookies - Add ¼ teaspoon peppermint extract instead of vanilla extract.
A cookie held up and bit on one side

Substitutions

  • Coconut Flour - Substitute coconut flour with almond flour (4x the amount).
  • Baking Soda - Use baking powder (2x the amount).
  • Butter - Replace with coconut oil, vegan butter, or ghee (equal amounts).
  • Coconut Sugar - Swap for brown sugar, granulated sugar, maple syrup, or honey (adjust liquids).
  • Eggs - Use flax eggs, chia eggs, applesauce, or mashed bananas (¼ cup per egg).
  • Vanilla Extract - Replace with almond extract, coconut extract, or maple syrup (adjust for flavor strength).
  • Chocolate Chips - Substitute with regular chocolate chips, dark chocolate chips, cacao nibs, or carob chips.
  • Salt - Use sea salt, Himalayan salt, or omit if using salted butter.

Storage

  • Room Temperature: Store cookies in an airtight container for up to 3 days.
  • Refrigerator: Place in an airtight container in the fridge for up to 1 week to maintain freshness.
  • Freezer: Freeze cookies in a freezer-safe container or zip-top bag for up to 3 months.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

See recipe card for quantities.

all ingredients in separate bowls

Instructions

Preheat the oven to 350°F (175°C) before starting. Then in a bowl, whisk together coconut flour, baking soda, and salt until well combined. Set aside.

In another bowl, beat together the butter and sugar using an electric hand mixer or stand mixer until light and fluffy.

making the cookie dough in a bowl

Add eggs and vanilla extract to the mixed batter.

Mix well until combined.

Whisking ingredients with a mixer

Add the dry ingredients and mix.

Then stir in the chocolate chips!

Chocolate chips mixed into cookie dough

Using a cookie scoop, place the cookie dough on a baking pan lined with parchment paper.

Making small pieces of dough with scooper

Flatten the dough so it would bake evenly. Bake for 10-12 minutes.

Small pieces of cookie dough flattened on pan

Take out from the oven and cool on a cooling rack.

Freshly baked cookies transferred to cooling rack

Transfer to a plate. Then serve!

Cookies on cooling rack and plate

Hint: Adding chia seeds to this coconut flour chocolate chip cookies recipe is a big YES! It's healthier and gives you a higher energy boost so if you have them, go ahead.

⭐ Top Tip

I used a small cookie scooper to create bite-size keto cookies. But if you want to make larger cookies, add about 5-7 minutes of baking time. If you don't, your cookies will taste grainy.

I used coconut sugar to make these cookies, and for those of you who don't know, coconut sugar is not very sweet. So if you want to have sweeter cookies, add more. Or you can double the number of chocolate chip cookies.

For those who are into the keto diet and cannot get coconut flour nearby, you can substitute the coconut flour with keto-friendly almond flour or psyllium husk powder. Those two are also perfect for baking but of course, the cookie would come out differing in taste when using coconut flour.

FAQ

More Cookie Recipes

A set of cookies on a plate
4.34 from 3 votes
Print Pin Recipe

Best Coconut Flour Chocolate Chip Cookies

My Coconut Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free. It comes together quickly and is perfect for satisfying your sweet tooth!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 12 cookies
Calories: 164kcal
Author: Lainey

Ingredients

Dry Ingredients:

  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt optional

Wet Ingredients:

  • ½ cup unsalted butter softened
  • ½ cup coconut sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Mix-ins:

  • ½ cup mini vegan chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a silicone baking mat.
  • In a medium bowl, whisk together the coconut flour, baking soda, and salt until evenly combined. Set aside.
  • In a large bowl, beat the softened butter and coconut sugar together until light and fluffy. Add the eggs and vanilla extract, then mix until fully combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  • Fold in the mini vegan chocolate chips.
  • Using a small cookie scooper or spoon, scoop the dough onto the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon.
  • Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Serve and enjoy!
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Serving: 1gCalories: 164kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 62mgSodium: 139mgPotassium: 17mgFiber: 2gSugar: 9gVitamin A: 313IUVitamin C: 0.05mgCalcium: 17mgIron: 0.4mg

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This recipe was my first time baking with coconut flour and I loved it! 

The texture of the cookies is chewy and a bit on the cakey side, but I love cakey cookies.  I gave some to one of my friends, and she told me it tasted like store-bought cookies! (Score!)

Foolproof Blondies (Eggless)

· 19 Comments

These foolproof Eggless Blondies are crispy around the edges and chewy in the center. It's a simple and delicious recipe that everyone will love!

Need more vegan desserts? Try easy Vegan Chocolate Cake, Sweet Potato Oatmeal Muffins, or my gluten-free Chocolate Chip Cookies!

sliced vegan blondies on parchment paper
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What do blondies taste like?

Blondies are similar to brownies but have a vanilla and brown sugar flavor profile rather than the chocolatey richness of brownies. They're chewy and moist, with a slightly caramelized taste from the brown sugar. Overall, they're deliciously sweet and satisfying, perfect for anyone who loves baked goods but prefers a lighter, less intense taste compared to brownies.

Top Tip

  • Sinking in the middle: If your blondies sink in the middle whilst baking, it's due to overmixing the batter. The key point is don't overmix.
sliced vegan blondies on parchment paper

Substitutions

  • Sweeteners: Use granulated monk fruit sweetener or Swerve instead of brown sugar. Monk fruit is preferably, as Swerve can sometimes develop a bitter taste after baking.
  • Nuts: Feel free to omit the nuts or use peanuts or pecans.
  • Use Carob Chips instead of vegan chocolate chips.

Variations 

  • Extra Goey: To make the blondies even gooier add 1 tablespoon of molasses.
  • Spice: Change up the flavors by replacing the cinnamon with pumpkin spice.
  • For added texture, incorporate chocolate chunks for a richer chocolate experience.

Storage

  • Storage: After the blondies have cooled down completely store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
close-up view of dairy-free vegan blondies

Ingredients

  • vegan butter
  • brown sugar
  • vanilla extract
  • all-purpose flour
  • baking powder
  • ground cinnamon
  • salt
  • dairy-free chocolate chips
  • chopped walnuts
ingredients for vegan blondies recipe

Before gathering the ingredients, preheat the oven to 350F and line an 8x8 inch square baking pan with parchment paper.

In a large bowl, put together the vegan butter, brown sugar, and vanilla extract:

vegan butter, brown sugar and vanilla extract in a clear mixing bowl

Beat until light and fluffy then set aside:

mixed vegan butter, brown sugar and vanilla extract in a clear bowl for vegan blondies recipe

In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined:

mixed all-purpose, ground cinnamon, and salt in a clear mixing bowl for vegan blondies recipe

Then add the dry ingredients into the wet ingredients and mix. Once everything is incorporated add the chocolate chips and walnuts:

mixing carob chocolate chips and walnuts to the vegan blondies batter

The batter will be thick, just like so:

mixed batter of vegan blondies recipe

Add to the baking pan and spread out evenly: 

Now you are ready to pop this in the oven and bake for 15-17 minutes:

ready to bake vegan blondies batter in a baking dish

Cool completely and cut into pieces, then serve:?

slices of freshly baked vegan blondies on parchment paper

Hint: Do not leave the blondies in the oven too long, it will overbake. Once they become golden around the edges remove them from the oven or insert a toothpick in the center at the 15-minute mark and if it's clean remove them from the oven.

Frequently Asked Questions

How come my blondies didn't rise?

Don't expect much rise in the batter with this recipe, so don't be deceived. Check for doneness around the 15-minute mark by inserting a toothpick.

Why are my blondies still raw in the middle?

Check if you're baking them for the right amount of time.
Ensure your oven is at the correct temperature.
Use the correct pan size as specified in the recipe.
Measure your ingredients accurately.
Place the oven rack in the center for even baking.

Why are my blondies cakey?

You overbaked them, don't bake them more than 17 minutes.

What is the difference between a Brownie and a Blondie?

The chocolate. Blondies are made without cocoa powder while brownies are.

Here are 3 fan favorite vegan desserts:

slices of vegan blondies on a parchment paper
4.80 from 5 votes
Print Pin Recipe

Foolproof Blondies (Eggless)

A simple and delicious vegan dessert which is crisp on the outside, chewy in the center and filled with chocolate flavor! These dairy-free blondies are perfect for healthy breakfast or snacks!
Prep Time10 minutes
Bake Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 blondies
Calories: 151kcal
Author: Lainey

Ingredients

  • 6 tablespoons vegan butter
  • ¾ cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup dairy-free chocolate chips
  • ⅓ cup chopped walnuts

Instructions

  • Preheat oven to 350F and line an 8x8 inch square pan with parchment paper.
  • In a large bowl, beat the vegan butter, brown sugar, vanilla extract until light and fluffy, set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined.
  • Then add the dry ingredients into the wet ingredients and mix.
  • Once everything is incorporated add the chocolate chips and walnuts, the batter will be thick.
  • Add to the baking pan, and bake for 15-17 minutes, then cool completely and cut into 16 pieces, then serve.*
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Notes

*Don't expect much rise in the batter with this recipe, so don't be deceived. Check for doneness around the 15-minute mark by inserting a toothpick.
Serving: 1gCalories: 151kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 93mgPotassium: 46mgFiber: 1gSugar: 12gVitamin A: 202IUVitamin C: 1mgCalcium: 31mgIron: 1mg

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I love baking vegan treats like this vegan blondie recipe because I can taste the batter and not be nervous about eating raw eggs.

I've been eating vegan desserts since I was a little girl- not on purpose, my family preferred eating healthy, avoiding eggs and butter if possible. Only as an adult, I allow myself the luxuries of butter and eggs in my house. (Although my husband would rather not have me cook or bake with eggs. haha oh well.)

Something to note, I used carob chips to make the vegan blondies, however, if you don't use high-quality carob chips, it's not going to taste good as using vegan semisweet chocolate chips.  (Trader Joe's has delicious vegan semisweet chocolate chips and it's affordable).

Lemon Brownies with Lemon Glaze

· 6 Comments

Not just for blondies, of course, these Lemon Brownies with Lemon Glaze are a citrus lover’s dream - soft, chewy, and bursting with bright lemon flavor! Topped with a sweet and tangy lemon glaze, every bite melts in your mouth, delivering the perfect balance of zing and sweetness. Best of all, they’re incredibly easy to make, so you can whip up a batch anytime a lemon craving strikes!

Craving more bright and zesty lemon recipes? Try my Funfetti Lemon Cake Cookies, Simple Lemon Cake, or Lemon Ice Cream!

A plate of brownies with lemon slices
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What are Lemon Brownies with Lemon Glaze?

This classic American dessert, lemon brownies with lemon glaze, is a chewy, citrusy twist on classic brownies, featuring a dense, fudgy texture without chocolate! Packed with fresh lemon juice and zest, these treats offer a perfect balance of sweetness and tang. Topped with a zesty lemon glaze, they deliver an extra burst of citrus flavor, making them an irresistible dessert for lemon lovers!

Easy to make and refreshingly bright, they’re perfect for any occasion! Give these delicious brownies a try!

History of Lemon Brownies with Lemon Glaze

Lemon blondie is a modern take on traditional brownies, swapping chocolate for bright citrus flavors. While the exact origin is unclear, they likely evolved from lemon bars popularized in the 1960s.

Home bakers began experimenting with dense, chewy lemon-based treats, inspired by the texture of brownies but craving a tangy alternative. The rise of food blogs and social media in the early 2000s helped lemon brownies gain popularity, with bakers sharing their variations online.

Today, they are a beloved treat worldwide, especially favored in warm seasons for their refreshing, zesty flavor. It is typically enjoyed during the spring and summer months when citrus flavors are most refreshing.

They make a perfect dessert for picnics, brunches, tea parties, and warm-weather gatherings. Their bright and tangy taste also makes them a favorite for Easter, Mother’s Day, and bridal showers. Read on to learn more about this easy lemon brownie with lemon glaze recipe!

Substitutions

  • Unsalted butter - ½ cup coconut oil (for a dairy-free option) or ½ cup applesauce (for a lower-fat version)
  • Cane sugar - ¾ cup coconut sugar (for a less refined option) or ½ cup honey or maple syrup (reduce other liquids slightly)
  • All-purpose flour - ¾ cup gluten-free all-purpose flour (for a GF version) or ¾ cup almond flour (for a nutty, lower-carb option)
  • Powdered sugar - blended coconut sugar (for a refined sugar-free version) or monk fruit sweetener (powdered) for a lower-sugar option.
two slices of freshly baked Lemon Brownies with Lemon Glaze

Recipe Variations

  • Orange Lemon Brownies – Swap half of the lemon juice with freshly squeezed orange juice for a milder, sweeter citrus flavor.
  • Berry Lemon Brownies – Fold in ½ cup of fresh or freeze-dried raspberries, blueberries, or blackberries for a fruity burst.
  • Coconut Lemon Brownies – Add ½ cup shredded coconut to the batter and sprinkle some on top of the glaze for a tropical touch.

Storage

  • Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Then, thaw at room temperature or in the fridge before serving.
  • For longer storage, freeze unglazed or glazed brownies in a freezer-safe container for up to 3 months, placing parchment paper between layers if glazed.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients of Lemon Brownies with Lemon Glaze in separate white bowls

Instructions

Preheat the oven to 350 degrees F.  Grease an 8-inch square baking dish and add parchment paper for easy removal.

Beat the butter, sugar, and salt in a large bowl until well combined.

butter, sugar, and salt in a large bowl

Mix together the eggs, 3 tablespoons of lemon juice, and 2 tablespoons of lemon zest in a separate bowl.

lemon zest, eggs, and lemon extract in a bowl

Add the wet ingredients to the flour mixture.

adding the wet ingredients to the flour mixture in a mixing bowl

Beat on medium speed until smooth, about 2 minutes until you achieve a smooth batter. You may use a stand mixer.

smooth batter of lemon brownies recipe in a clear bowl

Pour batter into the prepared baking dish.

lemon brownies batter in a baking dish leveled with a rubber spatula

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes.

freshly baked lemon brownies in a baking dish

Mix together the powdered sugar, lemon juice, and lemon zest.

pouring lemon juice to powdered sugar to make lemon glaze

Mix well until it forms a thick glaze consistency.

homemade lemon glaze for lemon brownies recipe

Add to cooled brownies and allow to sit for 10 minutes so the glaze will harden.

freshly baked lemon brownies topped with homemade lemon glaze

And here you go - a tart lemony dessert!

Lemon brownie with glaze and lemon slice.

Hint: Use fresh lemon juice and zest for the best flavor - zest adds extra citrusy goodness! 🍋✨

⭐ Top Tips

  • If you are like me, who always forgets to take out the butter from the chiller before baking, slice the unsalted butter into cubes. It will help soften it quickly and will be ready for baking in a few minutes.
  • If you do not have a non-stick baking pan, it is best to line your baking pan with parchment paper. It is so much easier to take out your lemon brownies after baking.
  • Before pouring the lemon glaze into your lemon brownies, wait for a good ten to fifteen minutes. Cooling the lemon brownies will prevent the glaze from being too watery, and the glaze adheres better to a cooler surface.

FAQ

More Lemon Flavored Desserts:

two lemon brownies with lemon glaze on a small light blue plate
5 from 5 votes
Print Pin Recipe

Lemon Brownies with Lemon Glaze

Soft and zesty Lemon Brownies with Lemon Glaze - a citrusy twist on a classic treat!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 9 -12 brownies
Calories: 247kcal
Author: Lainey

Ingredients

For the Lemon Brownies:

  • ½ cup unsalted butter softened
  • ¾ cup cane sugar or granulated sugar
  • ¾ cup all-purpose flour sifted
  • ½ teaspoon salt
  • 2 pieces eggs
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest

For the Lemon Glaze:

  • 1 cup powdered sugar sifted
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease an 8-inch square baking dish and line it with parchment paper for easy removal.

Make the Brownies:

  • In a large mixing bowl, beat together butter, sugar, flour, and salt until well combined.
  • In a separate bowl, whisk eggs, lemon juice, and lemon zest.
  • Combine the wet and dry ingredients and mix on medium speed until smooth (about 2 minutes).
  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the brownies cool completely before adding the glaze.

Make the Lemon Glaze:

  • In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and thick.
  • Spread the glaze over the cooled brownies and let it set for 10 minutes before slicing.
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Serving: 1gCalories: 247kcalCarbohydrates: 39gProtein: 1gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 132mgPotassium: 27mgFiber: 0.4gSugar: 30gVitamin A: 317IUVitamin C: 5mgCalcium: 7mgIron: 1mg

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Storytelling Time!

Is it weird that I don't like to buy lemons? Let me explain. All my life, if I wanted to use lemons in a recipe, I only had to walk into my backyard and pick a lemon.  And if I purchased a lemon, my mom or dad would mention we had lemons in the backyard - and that is why I don't like buying lemons.

Anyways, these lemons came from my parents' backyard.  They were juicy and sour- just the way I like them. I hope you enjoy the recipe!

PS: What fruits do your bakers have in your backyard? Feel free to share!

Foolproof Caramel Cake Recipe

· 1 Comment

Craving a dessert that’s rich, buttery, and irresistibly sweet? This Foolproof Caramel Cake Recipe is everything you need! With soft, moist cake layers, a luscious homemade caramel sauce, and a smooth buttercream frosting, this cake is pure indulgence.

Looking for more salted caramel recipes? Try my Salted Caramel Bundt Cake, Mini Salted Caramel Cheesecake, and Caramel Salted Chocolate Cookies.

a slice of foolproof caramel cake
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What is a Foolproof Caramel Cake Recipe?

This Foolproof Caramel Cake Recipe is a mouthwatering dessert that combines a soft, fluffy cake with a rich salted caramel frosting, making it perfect for any celebration. Not only is this cake easy to prepare, but it’s also incredibly satisfying, featuring layers of buttery goodness and a luscious caramel sauce that takes its flavor to the next level.

The recipe uses simple, everyday ingredients like unsalted butter, sugar, eggs, and buttermilk, resulting in a batter that’s both reliable and delicious. Once baked, the cake is topped with creamy buttercream frosting and a generous drizzle of homemade caramel sauce, making it the ultimate centerpiece for any dessert spread.

Caramel cakes have their origins in the Southern United States, known for rich, flavorful desserts with indulgent toppings. This "foolproof" recipe ensures success for everyone, even beginners, making it easy to create a gorgeous and delicious dessert. Perfect for birthdays, holidays, or satisfying a sweet tooth, this cake never disappoints!

easy homemade caramel cake

Substitutions

  • Unsalted Butter: Substitute with coconut oil or margarine (use the same amount).
  • Granulated Sugar: Use coconut sugar or a sugar substitute like stevia (adjust quantity as per the substitute's conversion chart).
  • Brown Sugar: Substitute with coconut sugar or a mix of granulated sugar with molasses (1 cup granulated sugar + 1 tablespoon molasses).
  • Eggs: Use flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or applesauce (¼ cup per egg).
  • Vanilla Extract: Substitute with almond extract or omit if unavailable.
  • Baking Soda: Use baking powder (triple the amount) or cream of tartar (½ teaspoon baking soda + 1 teaspoon cream of tartar).
  • Cake Flour: Substitute with all-purpose flour (use the same amount) mixed with cornstarch (1 cup all-purpose flour - 2 tablespoons + 2 tablespoons cornstarch).
  • Buttermilk: Use milk mixed with vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar/lemon juice, let sit for 5 minutes).
  • Salted Butter: Use unsalted butter plus a pinch of salt (same amount).
  • Agave Syrup: Use honey or maple syrup (same amount).
  • Powdered Sugar: Use granulated sugar blended until fine (adjust for sweetness).
  • Unsalted Butter (Frosting): Substitute with coconut oil or margarine (use the same amount).

Variations

  • Caramel Cream Cheese Cake: Replace the buttercream frosting with cream cheese frosting for a tangy twist. After leveling the cooled cakes with a serrated knife, spread a generous layer of cream cheese frosting on the first cake layer. Pour additional caramel icing over the top for a rich finish.
  • Chocolate Caramel Cake: Add cocoa powder to the cake batter for a chocolate version. Use caramel icing instead of buttercream. Or add homemade chocolate syrup.
  • Caramel Pecan Cake: Fold chopped pecans into the batter for added texture. Top with a caramel icing and sprinkle with toasted pecans.
a slice of foolproof caramel cake

Storage

  • Room Temperature (1-2 days): Store in an airtight container. Keep in a cool, dry place away from heat and sunlight. Best for short-term storage when planning to eat soon.
  • Refrigerator (Up to 5 days): Place the cake in an airtight container or cover it tightly with plastic wrap. Keep it in the fridge to maintain freshness. Let it sit at room temperature for 20-30 minutes before serving for the best texture.
  • Freezer (Up to 3 months): Wrap individual slices or whole cake layers in plastic wrap. Place the wrapped cake in a freezer-safe bag or airtight container. Label with the date for easy tracking. Thaw overnight in the fridge, then bring to room temperature before serving.

Ingredients

For the Cake:

For the Caramel Sauce:

For the Frosting:

ingredients for homemade caramel cake

Instructions

Before starting, don't forget to preheat the oven to 350 degrees F and prepare cookie sheets using parchment paper or a baking mat. Also, prepare the ingredients to be used. It helps to set them nicely and all measure according to your needs.

mixing unsalted butter and sugar for homemade caramel cake recipe

Add two large eggs and the vanilla extract and mix in a mixing bowl using a stand mixer:

adding and mixing two large eggs to the butter and sugar mixture for homemade caramel cake recipe

Now, carefully add the dry ingredients to the wet ingredients. This step would be a mess if you do not slowly incorporate the dry ingredients, so just be extra careful 🙂

adding the dry ingredients to the wet ingredients for homemade caramel cake recipe

As the mixture will thicken, add in the buttermilk:

adding buttermilk to the homemade caramel cake batter

Your homemade caramel cake batter should look like this after mixing. This is now ready to pop in the oven:

final homemade caramel cake batter

Place the batter in two round pans so it makes two layers of homemade caramel cakes. Spread it out evenly up to the sides of the pan:

two baking pans of homemade caramel cake batter

Now it's time to make the caramel sauce while that is baking.

In a pan, put together the butter, vanilla extract, and brown sugar. Cook this until it thickens.

When your caramel looks thick like this, add the milk to make the sauce thicker. It would become like a honey texture:

making caramel sauce for homemade caramel cake

While waiting for the cake and the caramel sauce to cool down, make the buttercream frosting.

Mix the butter and the powdered sugar in a large bowl. You can either use a standing mixer or a handheld mixer. I prefer using a handheld mixer because I feel I can control its motion and it's very comfortable for me to use.

putting powdered sugar to the butter for buttercream frosting

Mix it very well until it gets to a consistency of smooth ice cream:

ready to use buttercream frosting for homemade caramel cake

After the cake has cooled down, flatten them by cutting the "dome":

cutting the dome of the homemade caramel cake

Now spread the buttercream frosting and add caramel sauce on top:

frosting the first layer of homemade caramel cake with butter frosting and caramel sauce

Put the other cake layer on top and you can crumb-coat it. This is a very important step before finally frosting it:

crumb coating the homemade caramel cake

Tadaaa! A delicious homemade caramel cake. This smells so yummy and so filling!

a slice of homemade caramel cake on a white plate with a fork

Top Tips

  • Crumb coating your homemade caramel cake is a step you should not skip. It helps to achieve a smooth-looking frosting on your cake.
  • I used agave for this recipe's caramel sauce instead of corn syrup. It is much healthier to use but corn syrup makes your caramel sauce much glossier.

FAQ

sliced caramel cake on a white plate
4.50 from 2 votes
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Foolproof Caramel Cake Recipe

This irresistibly easy homemade Foolproof Caramel Cake Recipe is perfectly topped with a luscious salted caramel frosting to satisfy all your cravings. You’re going to love every bite!
Prep Time25 minutes
Cook Time25 minutes
Chill Time10 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 12 slices
Calories: 575kcal
Author: Lainey

Ingredients

For the Cake:

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 ⅓ cups cake flour
  • 1 cup buttermilk

For the Caramel Sauce:

  • ½ cup salted butter
  • ½ cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons agave
  • A pinch of salt

For the Frosting:

  • 2 cups powdered sugar sifted
  • ¾ cup unsalted butter
  • ½ teaspoon salt

Instructions

Preparing the Cake Batter

  • Preheat your oven to 350°F (175°C).
  • Grease and line two round cake pans with parchment paper.
  • In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract.
  • In a separate bowl, whisk together the dry ingredients: baking soda, salt, baking powder, and cake flour.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Baking the Cake Layers

  • Divide the batter evenly between the prepared pans.
  • Smooth the tops with a spatula.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Caramel Sauce

  • In a saucepan over medium heat, melt the butter.
  • Stir in the brown sugar and vanilla extract.
  • Add the agave syrup and a pinch of salt.
  • Simmer for 5-7 minutes until thickened.
  • Let the caramel cool slightly before using.

Preparing the Buttercream Frosting

  • In a large bowl, beat the butter until creamy.
  • Gradually add the sifted powdered sugar and salt.
  • Mix until smooth and fluffy.

Assembling and Frosting the Cake

  • Level the cooled cakes by cutting off any domed tops.
  • Spread a layer of buttercream on the first cake layer.
  • Drizzle caramel sauce over the frosting.
  • Place the second cake layer on top and apply a thin crumb coat of frosting.
  • Chill the cake for 10 minutes, then apply the final layer of frosting.
  • Drizzle more caramel sauce over the top for a stunning finish.
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Serving: 1sliceCalories: 575kcalCarbohydrates: 76gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 394mgPotassium: 97mgFiber: 1gSugar: 58gVitamin A: 900IUVitamin C: 1mgCalcium: 84mgIron: 1mg

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What I love about this cake is that I used brown sugar to sweeten it, and the flavor is very subtle. Of course, the salted caramel frosting stands out like a champ.

I love baking and decorating cakes, but I am not a pro.   I always enjoyed watching others decorate cakes and even took classes at Michael's to learn how to do it. Check out how ugly my cakes were, keep in mind these were the times before Pinterest so I had to come up with my ideas and these were before all the nice filters and when I was slender. lol

two cakes

My sister said the one with the vines and flowers looked like a Grandma decorated it. 😩

a girl holding a cake and a cake with flower designs

For this class, I had to create a cake with written text and I couldn't think of anything except for what I wrote. 😅

Anyway, this Caramel Cake took me 3 days to finish, but I have to mention I spent about 3 hours working on it each day. I hope you guys enjoy this recipe and please tag me if you recreate this cake. 😄

Old Fashioned Banana Pudding Recipe with Condensed Milk

· 4 Comments

Try this Old Fashioned Banana Pudding Recipe with Condensed Milk made quickly using condensed milk, instant vanilla pudding mix, and whipped topping. This is very refreshing to eat on a warm day and great to bring for potluck. No egg needed!

Craving more delicious ways to enjoy bananas? Check out these delightful recipes: No Bake Banana Pie, Banana Cake, Mini Banana Muffins, and Vegan Banana Pancakes.

banana pudding with vanilla wafers in a small glass bowl
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Substitutions

  • Cool whip: you can use heavy whipping cream as an alternative. Just make sure it is creamed well and has a fluffy texture before folding it in the pudding mixture. It won't be as creamy if you use runny whipping cream.

Variations

  • Do you love super-creamy desserts? Add in some cream cheese for added flavor. I am sure it would taste so good and extra creamy.
  • Add ripe mangoes for a real tropical taste in the dessert!
  • For a delightful twist, top your banana pudding with a meringue made from whipped egg whites. Bake until golden for a beautiful and airy layer that complements the creamy pudding.
  • To enhance the banana flavor in your pudding, consider adding a few drops of banana extract, which will intensify the overall taste without altering the texture.

Storage

  • Refrigerator: Store the banana pudding in an airtight container in the refrigerator for up to 3-4 days.
  • Freezer: You can freeze the pudding mixture without bananas in an airtight container for up to 2 months.
  • Serving Suggestions: To maintain freshness, layer the pudding and bananas separately if you anticipate leftovers.
bowl of creamy banana pudding with vanilla wafers

Ingredients

Gather the ingredients first before starting. In this way, you can save so much time and energy by not walking to and fro from your kitchen counter to your pantry or fridge 🙂

seven ingredients for banana pudding recipe

Instructions

In a large bowl, add the cold milk and the instant pudding mix:

instant pudding mix and cold milk in a bowl for banana pudding recipe

Whisk the vanilla pudding and milk for about 2 minutes or until stiff peaks form:

mixing the cold milk and banana pudding mix with a hand mixer

Stir in the condensed milk, vanilla extract, and continue mixing until combined:

mixing the pudding mixture with condensed milk and vanilla extract for banana pudding recipe

We are almost done with the pudding mixture! I am so excited!

The last ingredient you are going to add is the whipped cream topping. Fold it in until it is well combined:

whipped cream and banana pudding mixture in a bowl for banana pudding recipe

Do you see the visible whipped topping lumps in my mixture? I love biting into them each time I eat desserts like this. That is why I left a few of the lumps but if you like it extra smooth, you can continue folding it gently until you achieve the consistency that you like. Set the bowl aside:

ready to use banana pudding mixture for banana pudding recipe

Slice the bananas thinly. I like using the bananas with the brown specks on the banana skin or peel because it is way sweeter than those which have a perfect yellow peel. Are you wondering why I dip the banana slices in lemon juice? I do that so that the bananas even after chilling it do not turn brown. The discoloration isn't too pretty for a dessert 🙂

dipping sliced bananas into lemon juice for banana pudding recipe

Then layer wafers, bananas and pudding mixture in a 9x13 inch pan or baking dish. There isn't a "rule" in layering the wafers and bananas so you can just dump them in however you like:

layering vanilla wafers and sliced bananas in a glass container for banana pudding recipe

Add the pudding mixture to the banana-wafer layer you have made. Make sure to cover everything so that everyone who takes a slice of this delicious banana pudding will get a share of the pudding mixture:

putting the pudding mixture on top of the banana and vanilla wafers layer for banana pudding recipe

Add the last half whipped topping to the top layer and decorate with wafers or bananas:

delicious side view of the banana pudding from scratch recipe

I decorated mine by simply placing the left-over sliced bananas alternately with the vanilla wafers. Then on top, I kind of draw squares and then placed a vanilla wafer on each square, just to make it a look a bit fancy.

Chill until serving:

old fashioned banana pudding in glass pan

That's it, Simply Bakers! A very easy and quick banana dessert you can make from scratch! Perfect if you are craving for something sweet and don't want to do the grocery shopping! Enjoy it with family and friends! I am sure they will love this!

Top Tips

  • For any banana dessert that you are making, it is best to use bananas that are on the over-ripe stage as it is much sweeter and gives out that delicious aroma. You can tell when a banana is very sweet and perfect to use for desserts like this banana pudding recipe when the banana peel or skin already has brown spots or specks.
  • Brownish and dark bananas in a no-bake dessert don't look pretty when served. To avoid this, dip them in lemon juice or calamansi juice (if you are in a tropical country like the Philippines), before using it or mixing it with other ingredients. The high level of ascorbic acid or Vitamin C in lemons and calamansi prevent any fruit from browning, plus it also has a low level of acidity which helps in maintaining the natural color of fruits when dipped into the juice.

Frequently Asked Questions

Banana pudding on a marble table with cookies
3 from 2 votes
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Old Fashioned Banana Pudding Recipe with Condensed Milk

Try this delicious Old Fashioned Banana Pudding made with condensed milk for a delightful dessert! With layers of creamy pudding, bananas, and vanilla wafers, it's sure to impress your guests.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 140kcal
Author: Lainey

Ingredients

  • 1 5 ounce package instant vanilla pudding mix
  • 2 cups cold milk
  • ¼ cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 12 ounce container frozen whipped topping thawed
  • 1 11 ounce package vanilla wafers
  • 5 small bananas

Instructions

  • In a large mixing bowl, beat the vanilla pudding and milk for about 2 minutes.
  • Add the condensed milk, vanilla extract, and continue mixing until combined.
  • Fold in 1 and a half container of whipped topping. Then layer wafers, bananas and pudding mixture in a 9x13 inch pan. Add the last half whipped topping to the top layer and decorate with wafers or bananas.
  • Chill until serving.
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Serving: 1servingCalories: 140kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 11mgSodium: 40mgPotassium: 393mgFiber: 2gSugar: 18gVitamin A: 172IUVitamin C: 7mgCalcium: 106mgIron: 0.2mg

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I enjoy making desserts like this because it's a hit whenever I bring it to church potlucks or parties.  My best Banana Pudding recipe only requires 7 ingredients and it can be made in under 15 minutes.

Easiest Blueberry Scones Recipe Ever

· 15 Comments

Learn how to make my Blueberry Scones recipe using fresh berries! A delicious treat for breakfast, brunch, or even an afternoon treat. It's best eaten fresh from the oven and smothered with butter or jam. Yum!

Love blueberries? Try my Blueberry Lemon Poppy Seed Muffins or my Keto Blueberry Pancakes!

blueberry scones on a cooling rack

Hi Simply Bakers, in all the years I've been baking on YouTube, I have never made a scone recipe!! I've eaten a good amount of scones in my lifetime, but I never got around to baking some until now.

blueberry scones on a plate and parchment paper with fresh blueberries on a green container

These Fresh Blueberry Scones are wonderful and fresh out of the oven. As I was taking photos of the scones, I was popping them in my mouth and enjoying the crumbly texture and sweetness of the blueberries.  Since I didn't add a lot of sugar, the sweetness and tartness of the blueberries were able to shine.

In addition, I added a lemon glaze to drizzle over the scones, and I'm so glad I did. I think lemons and blueberries are a great combination; I can foresee making a lemon-blueberry scone in the near future. I didn't show you how to make the glaze in the video, but you can find the glaze recipe in my Lemon Cake post.

blueberry scones on a plate and parchment paper garnished with fresh blueberries

What is the secret to making the perfect scones?

Pop the stick of butter in your freezer for about 30 minutes before grating it. In that way, handling the butter would be easy and would result in even sizes of the grated butter.

Tips and Procedures: 

  • It is important to sift the powdered sugar to make the glaze to avoid a lumpy glaze. Smooth glazes are the best!
  • Use fresh lemons and fresh lemon zest for the best results when making the glaze. It tastes so much better!
  • Coat the fresh blueberries with flour first before mixing them in the dough to prevent the blueberries from settling at the bottom. This is especially true for more runny batters.
  • Have you tried "scooped" scones? You can do that with this recipe. Just scoop the dough using an ice cream scoop and bake, instead of slicing it.
blueberry scones on a parchment paper and garnished with fresh blueberries

How to Make this Blueberry Scone Recipe:

Listed below are all the ingredients you will need:

  • egg
  • sour cream
  • all-purpose flour
  • granulated sugar
  • salt
  • baking soda
  • baking powder
  • unsalted butter
  • frozen or fresh blueberries

Before starting the mixing and kneading process, don't forget to preheat the oven to 400 F and move the rack to the center. The blueberry scone dough is a bit dense so it needs the right temperature for it to be baked properly. Now, let's begin!

Here are the ingredients you will need to make these easy, delicious Blueberry Scones!

Ingredients for Easy and Delicious Blueberry Scones Recipe

In a medium-sized bowl add the eggs and sour cream:

eggs and sour cream in a mixing bowl with rubber spatula

Mix until it's well combined. Set aside:

mixing eggs and sour cream with wire whisk for blueberry scones recipe

In a large bowl whisk together the flour, granulated sugar, salt, baking powder, and baking soda. Mix well until all the ingredients are thoroughly combined:

dry ingredients for the blueberry scones recipe

Now, here is the tedious part. Using a grater, grate the frozen unsalted butter into the bowl:

grating frozen unsalted butter for the blueberry scones recipe

After grating the whole stick of unsalted butter, mix with a fork till just combined:

mixing dry ingredients and grated unsalted butter for the blueberry scones recipe

It's time to mix the wet batter with the dry ingredients. Mix until it's well combined and there are no lumps:

mixing wet and dry ingredients for the blueberry scones recipe

Add the fresh blueberries and knead the dough until everything is mixed in:

Don't worry about crushing some of the fresh blueberries. It would still taste good 🙂

kneading the blueberry scone dough and added in fresh blueberries

Lay the dough on a floured surface and create a circle like a pizza 🙂 (check the youtube video). Then slice into 9 pieces with a pastry cutter (or you can make the slices thinner if you want to have more scones):

slicing the round blueberry scone dough with a pastry cutter

Place on a mat or baking sheet lined with parchment paper:

As you can see, I added a bit of organic white sugar on top of the scones. I did not add much sugar when I was making the dough and I decided to add just a bit of sweetness to it.

raw blueberry scone slices on parchment paper sprinkled with raw organic white sugar

Bake for 15-17 minutes and there you have it! Easy, delicious homemade blueberry scones! Your kitchen will smell amazing!

freshly baked blueberry scones on a baking tray

The magic doesn't stop there, this step is optional, but lemon and blueberry go well together so it is best to drizzle lemon glaze. It would take your blueberry scones over the top! Yum!

freshly baked blueberry scones on a cooling rack drizzled with delicious lemon glaze

Frequently Asked Questions:

Would frozen blueberries work as well?

Yes! It works perfectly fine.

Can you refrigerate and bake the dough later?

Yes, you can. Making it ahead of time and just chilling it when you need it will save you a lot of prep time. The dough can be stored for up to 3 days in the refrigerator in an airtight container.

Can this be made with other kinds of flour?

That would be possible but maybe it has a different texture like when you use whole wheat flour, it would result may be in a drier blueberry scone.

What other alternatives can I use for the eggs?

Unfortunately, for this recipe eggs are important.

Step by Step Video:

Looking for more sweet breakfast ideas? Check out some of my favorites:

Blueberry Scones on parchment paper with fresh blueberries
5 from 5 votes
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Easiest Blueberry Scones Recipe Ever

Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 281kcal
Author: Lainey

Ingredients

  • 1 egg large
  • ½ cup sour cream
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup unsalted butter frozen
  • ½ cup blueberries frozen or fresh

Instructions

  • Preheat oven to 400 F and move the rack to the center.
  • In a medium size bowl add the eggs, sour cream and mix until it's well combined, set aside.
  • In a large bowl whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
  • Using a grater, grate the butter into the bowl and then mix with a fork untill just combined.
  • Add the wet ingredients into the dry ingredients and mix until combined.
  • Add the fresh blueberries and knead the dough until everything is mixed in.
  • Lay the dough on a floured surface and create a circle (check the youtube video). Then slice into 9 pieces and place on a mat lined with parchment paper.
  • Bake for 15-17 minutes and drizzle glaze*
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Notes

*My favorite glaze
Serving: 1gCalories: 281kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 254mgPotassium: 72mgFiber: 1gSugar: 8gVitamin A: 479IUVitamin C: 1mgCalcium: 57mgIron: 2mg

Watch The Recipe Video!

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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and leave me a comment. I love hearing from you!

Simple & Easy Lemon Cake

· 16 Comments

This Simple & Easy Lemon Cake recipe is delicious, tangy, and so easy to make from scratch. Every bite of this lemon cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite. 

Try more of my Lemon Desserts that are quick & delicious: Lemon Brownies, Lemon Ice Cream, Snowball Lemon Cookies, and Lemon Sheet Cake.

baked lemon cake topped with powdered sugar
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Substitutions

Frosting: You can use lemon buttercream frosting, lemon cream cheese frosting, or just the whipped cream frosting. I think all of those, including the classic lemon glaze, would go perfectly with this simple lemon cake.

a slice of lemon cake glazed with lemon

Variations

  • Lemon-Blueberry Cake: Fold 1 cup of fresh blueberries into the batter before baking.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
  • Bundt Cake Style: Double the recipe and bake in a bundt pan for 45–50 minutes.
  • Lemon Cupcakes: Just change the round baking pan into cupcake tins or any oven-safe cupcake molds.
  • If you add lemon curd to the cake batter, it will make the cake extra moist and add more lemon flavor. You could also swirl the curd into the batter before baking for a marbled effect or use it as a filling between cake layers for a tangy surprise.

Storage

  • At Room Temperature: Store the cake in an airtight container for up to 2 days.
  • Refrigerate: For longer storage, refrigerate in a sealed container for up to 5 days. Bring to room temperature before serving.
  • Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature.

Top Tips

  • If you love lemons double the lemon zest in the recipe- it takes this lemon round cake recipe to another level of zestiness.
  • It is important to sift the powdered sugar to make the best consistency for the glaze- I forgot to sift the powdered sugar so the glaze was lumpy, but to cover it up I added more powdered sugar on top.
  • If you did not sift your powdered sugar and have already poured the lemon juice on it, just go ahead and mix it well. After mixing it, strain the mixture to get rid of the powdered sugar lumps.
  • Use fresh lemons and fresh lemon zest for the best results.

Ingredients

Gather the ingredients - organic cane sugar, unsalted butter, large eggs, vanilla extract, lemon juice, lemon zest, sour cream, all-purpose flour, baking powder, baking soda, and sifted powdered sugar.

Simple and easy Lemon cake recipe ingredients

Instructions

Before starting to mix the ingredient, line an 8x8 inch pan with parchment paper, then preheat your oven to 350 degrees F.

To make the cake, in a large mixing bowl, add the softened unsalted butter and organic sugar. Using a stand mixer, combine it until light and fluffy:

organic granulated sugar and cubed softened butter in a glass bowl for simple lemon cake recipe

Next, add the eggs to the butter and sugar mixture. It is best to add the eggs one at a time:

adding eggs to the mixed butter and sugar mixture for simple lemon cake recipe

Adding the eggs one at a time will ensure that they are all well-blended and your cake batter will come out smooth, just like so:

mixed ingredients for simple lemon cake recipe

Add the vanilla extract, fresh lemon juice, and fresh lemon zest to the mixture. Mix well and set the bowl aside:

mixing lemon zest and vanilla to simple lemon cake batter

In another medium-sized bowl, add the dry ingredients - all-purpose flour, baking soda, and baking powder (others would add a bit of salt here too). Whisk until well-combined:

dry ingredients of simple lemon cake recipe

Add the dry ingredients mixture to the wet ingredients mixture:

mixing dry ingredients and wet ingredients of the simple lemon cake recipe with a handheld mixer

Mix until well-combined, then add the sour cream:

adding sour cream to the simple lemon cake batter

Pour the flour mixture into cake pans and bake for 25-30 minutes:

simple lemon cake recipe batter on a baking pan leveled by a rubber spatula

After checking if the cake is ready, take it out of the oven and allow the cake to cool in a wire rack for about 15 minutes before pouring the lemon glaze on top:

freshly baked simple lemon cake in a baking pan

While waiting for the cake to cool, go ahead and make the glaze. I promise it is so easy to whip up!

Basically, it is just mixing sifted powdered sugar and lemon juice:

making lemon glaze by mixing lemon juice and sifted powdered sugar

Mix it slowly and blend well until smooth and runny:

smooth lemon glaze for simple lemon cake recipe

Now, you are ready to pour the glaze on your cake! I warn you Simply Bakers, this step is so satisfying to do that you just want to pour some more glaze 🙂

pouring lemon glaze on top of simple lemon cake

You can garnish it with lemon slices for a fun look. Here is an up-close shot of a very delicious but so simple to make Lemon Cake!

a slice of freshly baked simple lemon cake topped with glaze and a slice of lemon

You can make this cake from scratch and with just a bit of creativeness in the presentation, this will surely be a crowd-pleaser and a conversation-starter!

sliced lemon cake on a white plate with lemon wedge topping

FAQ

tasty slice of glazed lemon cake
5 from 2 votes
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Simple & Easy Lemon Cake

This Simple & Easy Lemon Cake is a perfect treat for anyone who loves a mix of sweet and sour flavors. It’s soft, fluffy, and topped with a tasty lemon glaze, making it a dessert you’ll want to make again and again.
Prep Time15 minutes
Cook Time25 minutes
Cool Time15 minutes
Total Time55 minutes
Course: cake, Desserts
Cuisine: American, Dessert
Servings: 8 - 10 servings
Calories: 334kcal
Author: Lainey

Ingredients

Cake:

  • ¾ cup organic cane sugar granulated sugar
  • ½ cup unsalted butter softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1-2 tablespoons lemon zest
  • ⅓ cup sour cream
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

For the Lemon Glaze:

  • 2-3 tablespoons lemon juice
  • ½ cup powdered sugar sifted

Instructions

  • Line an 8 or 9-inch pan with parchment paper, then preheat your oven to 350 degrees F.
  • To make the cake, in a large bowl, add the softened unsalted butter and organic sugar. Mix it until light and fluffy.
  • Next, add the eggs to the butter and sugar mixture. It is advised to add the eggs one at a time to ensure that they are all well-blended.
  • Add in the vanilla extract, fresh lemon juice, and fresh lemon zest to the mixture. Mix well and set the bowl aside.
  • In another medium-sized bowl, add the dry ingredients - all-purpose flour, baking soda, and baking powder. Whisk until well-combined.
  • Add the dry ingredients mixture to the wet ingredients mixture. Mix until well-combined, then add the sour cream.
  • Pour into pan and bake for 25-30 minutes. You can check your cake if it is done by sticking in a toothpick or a cake tester (if you have them). Once it comes out dry, your cake is ready.
  •  Allow the cake to cool for about 15 minutes.
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Serving: 1sliceCalories: 334kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 98mgSodium: 76mgPotassium: 73mgFiber: 1gSugar: 27gVitamin A: 504IUVitamin C: 4mgCalcium: 35mgIron: 1mg

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Hi, Simply Bakers! Happy New Year and I'm back and excited to share with you a delicious and simple moist lemon cake recipe you will love! This took me a total time of 55 minutes. My hubby enjoyed the cake so much- he ate ¼ of the lemon cake as soon as he came home from work and we both finished the cake in 2 days.

The lemons I used for this recipe are Meyer Lemons from my parents' garden.  It's rare that I purchase lemons from the store because, growing up, if I wanted lemons, I would pick them from the garden. Now that I've moved away from my parents, I usually stock up and freeze them since I can't get them fresh anymore.

However, for this recipe, I made sure I used fresh lemons.  Also, did you know that Meyer Lemons are not actually true lemons?  They are a hybrid of lemons and mandarins, which I didn't know! They are also highly nutritious, offering fiber, protein, potassium, calcium, and a substantial amount of vitamin C.

BEST Vegan Coffee Cake

· 7 Comments

This perfect Vegan Coffee Cake is rich, and crumbly, and will be the star at your next brunch! 

vegan coffee cake

I have fond memories of coffee cake!  There's a local shop restaurant in my hometown that sells coffee cake and it's AMAZING.  I still remember the day my sister brought me there and made me try their coffee cake. At that time in my life, I was picky about what kind of cakes I eat, just because I was in sports and needed to be in tip-top shape.  But she insisted and I never looked back. (Thank you, sister!!!!)

dairy free vegan coffee cake

I remember eating there at least once a month with my high school friends, sometimes just ordering the coffee cake. There's something about brown sugar and cinnamon that get's you addicted. Am I right?

Anyways, I'm taking my baking to the next level and decided to make vegan coffee cake.  This recipe tastes absolutely the same as the coffee cake I used to eat.  Give it a try and let me know in the comments how it goes for you!

vegan coffee cake

If you like this recipe, try these ones too:

Vegan Chocolate Cake

Foolproof Vegan Blondies

3 Ingredient Biscuits

Watch the complete tutorial in the video below:

single slice of coffee cake on white plate
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Coffee Cake - Vegan & Dairy Free

This perfect Vegan Coffee Cake is rich, crumbly, and will be the star at your next brunch! 
Author: Lainey

Ingredients

Crumb Topping

  • 1 ¼ cups all-purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup cane sugar
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup vegan butter

Cake Wet Ingredients:

  • ½ cup almond milk
  • ½ cup canola oil
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract

Cake Dry Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions

  • Line an 8x8 inch pan with parchment paper, then preheat your oven to 325 degrees F.
  • To make the crumb topping, in a large bowl mix together the all-purpose flour, brown sugar, cane sugar, ground cinnamon, salt, and vegan butter.  Mix until crumbly and set the bowl aside.
  • To make the cake, in a medium-sized bowl, mix the almond milk, canola oil, apple cider vinegar, and vanilla extract until combined. Set this bowl aside
  • In a large bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt.  Next, add the wet ingredients into the dry ingredients and mix until combined. Don't overmix!
  • Pour into pan and bake for 35-40 minutes. Allow the cake to cool for at least 15 minutes.
  • Enjoy with a cup of coffee or hot chocolate.
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Vegan 5 Ingredient Banana Oat Pancakes

· 18 Comments

Vegan 5 Ingredient Banana Oat Pancakes are vegan, wholesome, and so easy to make! With just a few pantry staples, you’ll have soft, fluffy pancakes ready in minutes. Rolled oats and banana slices make it a healthy breakfast. Top with vegan butter and maple syrup for a simple, satisfying start to your day!

Who doesn't love fluffy pancakes? Kalabasa Pancakes, Ube Pancakes, and Butter Pecan Pancakes are just some! Now we’re adding more new recipes like this to the mix.

Vegan 5 Ingredient Banana Oatmeal Pancakes with maple syrup
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What are the Vegan 5 Ingredient Banana Oat Pancakes?

These pancakes are soft, fluffy, and made without eggs or dairy. They are not a traditional Filipino recipe. But many Filipinos love them for breakfast or merienda.

The main ingredient is ripe banana. It gives natural sweetness. Oats make this recipe filling and healthy. It's a simple, plant-based dish that’s perfect for all ages. You can also turn oats into oat flour using a food processor for a smoother batter.

Add a splash of vanilla extract or honey if you want more flavor. Both work great with banana and oats. You can also mix in a scoop of protein powder to make it more filling.

History of Vegan 5 Ingredient Banana Oat Pancakes

This recipe became popular in health-focused kitchens, especially in the US. Home cooks wanted a quick pancake recipe with fewer ingredients. Many were looking for a plant-based, nutritious breakfast.

Over time, this version with banana and oats spread online. It’s now a go-to dish for anyone craving a fast and nourishing meal.

Substitutions

  • Soy milk – Use almond milk, oat milk, or any plant-based milk.
  • Oatmeal – Use certified gluten-free oats if needed.
  • Bananas – Swap with ½ cup applesauce for a banana-free version.
  • Baking powder – Use ¼ teaspoon baking soda + ½ teaspoon lemon juice as a substitute.
Vegan 5 Ingredient Banana Oat Pancakes on a plate

Variations

  • Blueberry oat pancakes – Fold in fresh or frozen blueberries before cooking.
  • Chocolate banana pancakes – Add 1 tablespoon cocoa powder or sprinkle in dark chocolate chips.
  • Spiced pancakes – Add ½ teaspoon cinnamon or pumpkin spice for extra warmth.
  • Mini pancakes – Make silver-dollar-sized pancakes for kids or snacks.

Storage

  • These pancakes don’t freeze well for more than 1 month. Store leftovers in an airtight container. Keep them in the fridge for up to 2 days.
  • Reheat over medium-high heat. Add a little coconut oil to bring back the crisp edges.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Make the Batter

Toss ripe bananas in a food processor or high-speed blender.

A couple of banana slices in a blender

Pour in the oatmeal, baking powder, pinch of salt, and soy milk.

Blend until smooth. The batter should have a pancake-like texture. If it’s too thick, add a splash of milk. If it’s too thin, let it rest for a few minutes to thicken.

Blender filled with all ingredients of the recipe

The batter will resemble a regular pancake batter when it's finished blending. If there are still chunks, keep blending until it's smooth.

Pouring the pancake batter out of a blender

Cook the Pancakes

Preheat a non-stick or lightly greased pan over medium-low heat. Scoop ¼ cup of batter onto the pan for each pancake.

Cook for 2–4 minutes until bubbles form and edges begin to firm. Flip and cook for 30 seconds to 1 minute, or until golden brown.

Then serve warm with maple syrup and a pat of vegan butter, if desired.

Vegan 5 Ingredient Banana Oatmeal Pancakes with maple syrup

Hint: Use very ripe bananas for the sweetest flavor and smoothest batter texture. The more spotty and soft, the better!

⭐ Top Tip

Blend the batter just until smooth. Don’t overdo it, or the oats may turn gummy. Let the batter sit for 2 minutes before cooking.

This helps it thicken and makes flipping easier. Try doubling the batch if you want to meal prep for a few days.

FAQ

More Breakfast Recipes

Vegan 5 Ingredient Banana Oat Pancakes on a white plate
3.75 from 4 votes
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Vegan 5 Ingredient Banana Oat Pancakes

These Vegan 5 Ingredient Banana Oat Pancakes are healthy, and made with just five simple ingredients! Naturally sweet from ripe bananas and oats. Prepare a filling vegan breakfast.
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Breakfast
Cuisine: American, Vegan
Servings: 4 pancakes
Calories: 146kcal
Author: Lainey

Ingredients

  • 2 ripe bananas
  • 1 cup oatmeal**
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup soy milk
  • vegan butter (for greasing the pan)
  • maple syrup (for serving)

Instructions

Make the Batter:

  • In a high-speed blender, combine bananas, oatmeal, baking powder, salt, and soy milk.
  • Blend until the batter is smooth and reaches pancake consistency.

Cook the Pancakes:

  • Preheat a non-stick or lightly greased pan over medium-low heat.
  • Scoop ¼ cup of batter onto the pan for each pancake.
  • Cook for about 2–4 minutes on one side until bubbles form and edges begin to firm.
  • Flip and cook the other side until golden brown (about 30 seconds to 1 minute).

Serve:

  • Serve warm with maple syrup and a dollop of vegan butter, if desired.
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Notes

**If using a regular blender, blend the oats until it becomes flour-like, then add the rest of the ingredients.
Serving: 1gCalories: 146kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 275mgPotassium: 344mgFiber: 4gSugar: 9gVitamin A: 212IUVitamin C: 8mgCalcium: 134mgIron: 1mg
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Storytelling Time!

I love pancakes! I grew up eating pancakes every other Saturday right before we went to church!  My grandma always made them, and she made them very thin and crispy- almost like crepes.

Many years later, I started making pancakes myself, but I usually made them dairy-free because I was trying to remove eggs and dairy milk from my diet (I was challenged by a book I read, but more on that in another post).

After trying many different kinds of pancake recipes, I found adding bananas made the pancakes even better!! Okay, I have to admit I LOVE bananas!! I eat them almost every day in smoothies, ice cream, bread, you name it. 😄

Mocha Nice Cream

· 8 Comments

Mocha Nice Cream is a creamy, dreamy frozen treat made without dairy or refined sugar. It’s a vegan ice cream that’s perfect for coffee lovers, healthy eaters, and anyone who wants dessert in minutes. Just blend and enjoy - no ice cream maker needed!

Love frozen treats? Be sure to try our Black Sesame Ice Cream and Filipino Mango Ice Cream - they’re just as easy and packed with flavor!

Mocha Nice Cream served in a cup
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Why You’ll Love This Recipe

It’s vegan, dairy-free, gluten-free, and super beginner-friendly. No fancy tools or churning needed—just a blender and a few simple ingredients.

Frozen bananas make it naturally sweet and creamy. Coconut milk adds richness, and instant espresso powder or instant coffee gives it a bold mocha kick. Add a splash of vanilla extract or soy milk for even more flavor.

Bonus: Bananas are a great source of potassium and fiber, helping with heart health and digestion. Plus, they’re easy to peel, freeze in a single layer on a baking sheet, and store in a freezer-safe container. And try using a strong blender like a Vitamix to get that perfect consistency.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Make the Cashew Base:

1. In a high-speed blender or food processor, add the cashews and pulse until finely ground.

Cashews in a blender ready to be crushed

2. Add the coconut milk and blend until smooth and creamy.

Add Remaining Ingredients:

3. Add the frozen banana slices, nut butter, and instant coffee to the blender.

4. Blend again until the mixture is smooth and creamy, scraping down the sides as needed.

All other ingredients of the recipe added to the blender

Serve:

5. Scoop the mocha nice cream into a bowl and top with dairy-free chocolate chips or cacao nibs (optional).

Mocha Nice Cream in a bowl with a scooper

6. Serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.

Mocha Nice Cream served in a cup

Substitutions & Variations

  • Ingredient Swap
    No coconut milk? Use almond or oat milk.
    Don’t like coffee? Skip it or add cocoa powder for a chocolate-only twist.
  • Variation
    Swap nut butter with tahini or sunflower seed butter for a nut-free version.
    Swirl in some peanut butter, maple syrup, or fresh berries for tasty chunks.
  • Mistake to Avoid
    Don’t skip soaking the cashews if you don’t have a high-speed blender—it helps with creaminess.
  • Storage Tips
    • This nice cream holds up in the freezer for about 1–2 weeks.
    • Let it soften for a few minutes before scooping.
    • Store in an airtight container with parchment paper pressed on top to avoid ice crystals.
Mocha Nice Cream topped with chocolate chips

FAQs

banana ice cream sprinkled with chocolate chips
5 from 3 votes
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Mocha Nice Cream

This Mocha Nice Cream is rich, creamy, and packed with bold coffee-chocolate flavor - all using just 5 ingredients! It’s vegan-friendly recipes and requires no ice cream maker for a perfect frozen treat!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Vegan
Servings: 2 -3 servings
Calories: 463kcal
Author: Lainey

Ingredients

  • ½ cup raw cashews
  • ½ cup coconut milk full fat for creamier texture
  • 3 frozen bananas sliced
  • 2 tablespoons nut butter e.g. almond, peanut, or cashew
  • 1 tablespoon instant coffee

Optional topping:

  • Dairy-free chocolate chips or cacao nibs for garnish

Instructions

Make the Cashew Base:

  • In a high-speed blender or food processor, add the cashews and pulse until finely ground.
  • Add the coconut milk and blend until smooth and creamy.

Add Remaining Ingredients:

  • Add the frozen banana slices, nut butter, and instant coffee to the blender.
  • Blend again until the mixture is smooth and creamy, scraping down the sides as needed.

Serve:

  • Scoop the mocha nice cream into a bowl and top with dairy-free chocolate chips or cacao nibs (optional).
  • Serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.
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Serving: 1gCalories: 463kcalCarbohydrates: 55gProtein: 9gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 15mgPotassium: 1111mgFiber: 6gSugar: 24gVitamin A: 1685IUVitamin C: 19mgCalcium: 42mgIron: 5mg

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You Might Also Like:

If you like this recipe, try my other dairy-free recipes:

Recipes for Every Moment

Feeling snacky on a hot afternoon but want something healthy? This Mocha Nice Cream is cool, creamy, and takes just minutes to make—no guilt, just joy!

SunButter Cookies 5 Ingredients ONLY Nut & Dairy free

· 24 Comments

This quick and easy SunButter Cookies is nut-free, dairy-free, protein-packed, and requires only 5 ingredients. 

SunButter cookies in a gray small bowl

Have you guys had a chance to try SunButter?

What's really neat about this product, it has 7 grams of protein per serving and it's vegan! Having that amount of protein while eating a cookie always makes me smile. Who wouldn't? I guess it would also make you smile, too!

I gave my husband a cookie to try and he loved it. Once I told him SunButter's main ingredient was sunflower seeds, he was surprised because he couldn't really taste it.

As a vegan, it's always nice to know that I can incorporate vitamins and minerals into everything that I bake. In this recipe, sunflower seeds are highlighted, and I can name a few health benefits that you wouldn't think are present in such a tiny flower seed. Sunflower seeds have a high content of fatty acids, vitamins A, B, C, and E. This seed also has wonderful minerals such as manganese, potassium, calcium, zinc, magnesium, selenium, and iron. Are not all these healthy contents awesome?!?

If you are not still convinced by these vitamins and minerals I have mentioned above, read on!

Here are more reasons to try SunButter:

  • Natural, simple, delicious.
  • If you like sunflower seeds, you'll love SunButter.
  • You'll love what's in it, and what's not.
  • More vitamins and minerals than nut butter.
  • Peanut free. Top 8 food allergen free.

Tips on How to Make SunButter Cookies:

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your SunButter cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
  • For a healthier cookie, you can add in flax seeds which are loaded with vitamins and minerals

How to Make SunButter Cookies:

After you have preheated your oven to 350 degrees Fahrenheit, it's time to mix the ingredients. First, incorporate the brown sugar and the SunButter in a mixing bowl:

peanut butter and sugar in a bowl

Mix the two ingredients until it looks like this:

mixed brown sugar and sunbutter

Then add in the almond milk or whatever alternative milk that you would like to use in this recipe:

mixed ingredients and milk

After mixing thoroughly it should resemble the picture below. Feel free to use a hand mixer, but as for me, I had a fork out and didn't want to grab my mixer because I didn't want any extra dishes to do:

mixed ingredients using a fork

Add all-purpose flour, and mix it thoroughly until you almost don't see any lumps. This helps you achieve a nice cookie dough without those flour lumps after it is baked:

all-purpose flour with mixed ingredients

How do you put your cookie dough on your baking mats? For me, I always use a mini ice cream scoop. Not only does it give you uniform-sized cookies, but it is also the easiest and fastest way to do it:

batter on ice cream scoop

After having placed all your cookie dough on a baking mat, I have an additional step that I want to teach you. Use a fork to flatten your cookies before putting them in the oven:

batter mixture on baking mat

I like to flatten it like this. You can see how it has a criss-cross design to it. Not only does it make your cookies prettier, but this step also helps your cookies bake evenly:

cookie dough in baking mat

Now, here are your SunButter cookies! All good to go in your favorite cookie jar or directly on a plate, ready to be devoured 🙂

SunButter Cookies on a cookie rack
Vegan SunButter Cookies in a bowl

Frequently Asked Questions for SunButter Cookies Recipe:

Q: Can I add chocolate chips to this recipe?

A: Yes, that is absolutely a delicious idea! If you are not into counting calories, add a scoop 🙂

Q: If I do not have almond milk on hand, can I use other milk varieties instead?

A: If you are vegan like me, you can use coconut milk, hemp milk, or soy milk.

Q: The cookies I baked with SunButter turned green. Did I do something wrong?

A: No, you didn't. You just might need to lessen the amount of baking soda as it reacts chemically to the SunButter when cooked BUT it is totally harmless.

Q: Can I add an egg to this recipe?

A: Yes, you can an egg or two to this recipe if you are not going for a completely vegan cookie. The SunButter itself does not contain any egg when it was manufactured.

Watch my Sunbutter Cookies STEP by STEP video:

I have more cookie recipes similar to this recipe you also might like:

Happy Baking!

Dairy & NUT FREE cookies in a gray bowl
5 from 2 votes
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5 Ingredient SunButter Cookies

This quick and easy SunButter Cookies is nut free, dairy free, protein-packed and requires only 5 ingredients. 
Author: Lainey

Ingredients

  • 1 cup brown sugar
  • 1 cup SunButter
  • ¼ cup alternative milk
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking soda

Instructions

  • Preheat oven to 350 degrees Fahrenheit and prepare the baking sheet by covering it with parchment paper or a baking mat.
  • In a large bowl, mix the sugar and SunButter until combined, next add the almond milk and mix until well combined.
  • Next add all purpose flour, baking soda and continue mixing.
  • Using a cookie scooper, scoop the cookies on the baking sheet, and bake for 9-12 minutes.
  • Remove the cookies from the oven and allow it to bake for 2 minutes on the pan. Transfer the cookies to the cookie rack to allow it to cool completely.
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Notes

  • I used almond milk in this recipe, but feel free to use soy milk or whatever you have available.
  • If you want to change up the recipe, try adding chocolate chips, vanilla extract, banana, cinnamon or coconut shreds.

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Vegan Chocolate Cake

· 4 Comments

Do you have a go-to Vegan Chocolate Cake recipe? Here's one you would want in your recipe book as a staple. It's eggless, moist, and only uses 6 ingredients! A delicious alternative to the usual chocolate cake!

Looking for more delicious vegan dessert recipes? Try my No-Bake Vegan Chocolate Cake Recipe, Fool-Proof Vegan Banana Chocolate Muffins, or my Easy Vegan Blondies!

Eggless Chocolate Cake

Everyone needs a vegan chocolate cake recipe in their recipe box!  I have at least two and I am so happy that I have come up with another one!  One reason why I love baking vegan cakes is that the cake batter can be eaten before it's baked because it's dairy-free!

This recipe is super simple to make. You can also add nuts like Marcona almonds, chopped pecans, and the like (if you are not allergic to them), or one teaspoon of vanilla extract for a more decadent taste.

Furthermore, what's neat is that instead of eggs, I used egg replacers in this recipe, as you can see in the video. But if you are not vegan, you can always use eggs, like in the usual chocolate cake recipes.

How to Make Vegan Chocolate Cake:

First, always preheat your oven. Then start mixing the ingredients. Add the dry ingredients and then the wet ingredients (including the flax egg):

Baking tip: If you want to enhance the chocolate flavor, add coffee granules.

Vegan chocolate cake ingredients

After mixing all the ingredients, here is what the batter should look like:

Vegan chocolate cake batter

Pour the cake batter into a 9x11-inch pan. You can also use two smaller cake tins for baking the cake and simply dividing the cake batter into two. You will now have two layers of your vegan chocolate cake. It would be pretty if you stack them together and put any frosting of your choice:

vegan chocolate cake batter

This would also taste great with chocolate icing or you can sprinkle confectioner's sugar!

piece of vegan chocolate cake

Making this cake was all worth it! I suggest making this cake during family gatherings or give as a delicious and healthy birthday cake gift to a vegan friend (or even non-vegans, they'll love this!). If you are feeling more adventurous, you can also have it frosted with a vegan chocolate frosting. Doesn't that "sound" delicious?!?

Watch the video below where I walk you through every step of the Vegan Chocolate Cake recipe! 

I hope you all enjoy this Vegan Chocolate Cake recipe and post a comment on how it turned out for you! If you love everything vegan, I have more recipes that you can try making!

Other questions you may have:

Instead of oil, can I use vegan butter? No.

How long is the baked shelf life of the vegan chocolate cake? 2-3 days if refrigerated.

Eggless Chocolate Cake
5 from 1 vote
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Vegan Chocolate Cake

Course: Dessert
Author: Lainey

Ingredients

  • 1 package of devil's food cake mix*
  • 1 tablespoon instant coffee granules optional
  • 1 ½ teaspoon ground cinnamon
  • 1 ¾ cup water
  • ⅓ cup vegetable oil
  • 3 egg replacers

Instructions

  • Preheat oven to 350F. Spray 9x13 inch baking pan
  • Mix together the cake mix, coffee granules, cinnamon, water, vegetable oil, and egg replacers until well combined.
  • Pour the cake batter into the baking pan and bake for 25 to 30 minutes. Cool completely and sprinkle with confectioner's sugar (powdered sugar) or cocoa powder for garnish.
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Notes

*this was made unintentionally vegan
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Vegan Pumpkin Pie Recipe Without Coconut Milk

· 24 Comments

This Vegan Pumpkin Pie Recipe Without Coconut Milk is an easy and beautiful dessert to make for Thanksgiving.  Using the classic pumpkin pie spice, cinnamon spice, and pumpkin puree, to make the traditional pumpkin pie in vegan form. 

Looking for more dessert inspiration? Try our BEST Vanilla Chai White Chocolate Chip Cookies or perhaps our Easy Baked Cinnamon Apples. If you're craving more cozy fall flavors, our Vegan Pumpkin Spice Latte is a must-try!

Vegan pumpkin pie on a brown table
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Variations

Here are some creative twists to tailor your Vegan Pumpkin Pie to different tastes.

  • Blend It Up - For a smoother texture, blend the pumpkin mixture in a blender before pouring it into the pie crust.
  • Ginger Twist - Add a teaspoon of ground ginger to the filling to give your easy vegan pumpkin pie recipe a spicy kick.
  • Sweet Potato Swap - Replace canned pumpkin with mashed sweet potatoes for a unique twist on classic pumpkin pie.
  • Spice Enhancement - Sprinkle a dash of nutmeg and cloves over the whip cream topping for an extra layer of flavor.

Substitutions

  • Sucanat - instead of sucanat, you can use brown sugar or coconut sugar.
  • Maple Syrup - swap maple syrup with agave nectar or honey for a different sweetness.
  • Cornstarch - use arrowroot powder or tapioca starch instead of cornstarch.
  • Non-Dairy Milk - replace vanilla soy milk with almond milk or oat milk for a varied dairy-free option.
  • Pie Crust - opt for a gluten-free pie crust or a nut-based crust to cater to gluten-free diets.

Storage

  • Chill Before Serving - After baking, let the pie chill in the fridge for at least 2 hours to set properly before serving.
  • Leftover Love - Store any leftover pumpkin pie in an airtight container in the fridge for up to 3 days.
  • Whip Cream Storage - If you've used whip cream as a topping, it's best to store the pie in the fridge to keep the cream fresh.
  • Freezing Option - For longer storage, you can freeze the baked pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

 Ingredients

Listed below are all the ingredients you will need:

  • sucanat
  • pumpkin pie spice
  • cinnamon
  • salt
  • cornstarch
  • maple syrup
  • non dairy milk
  • pureed pumpkin
  • pie crust

See recipe card for quantities.

Instructions

Preparation: Before mixing the ingredients for the Vegan Pumpkin Pie Without Coconut Milk recipe, preheat the oven to 350F and lightly grease the pie pan.

In a large bowl, add the sugar, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non-dairy milk, and pumpkin:

mixed ingredients with pumpkin pie filling for vegan pumpkin pie recipe

Using a handheld mixer, mix until well combined:

mixed ingredients for vegan pumpkin pie recipe

Prepare vegan pie crust or use a pre-made pie crust:

crust dough for vegan pumpkin pie recipe
designing the crust of vegan pumpkin pie recipe using a thumb

Place the crust on a greased baking dish and decorate the edge of your pie by simply pushing it with your thumb, like so:

Poke holes at the bottom of the crust using a fork:

poking vegan pumpkin pie crust using a fork

Pour the pumpkin batter into the pie crust:

pouring vegan pumpkin pie batter to crust

For a Thanksgiving-themed or Fall-themed dessert, you can use your extra pie crust as a decorative topping by simply shaping a leaf using a leaf cookie cutter:

cutting dough with a leaf cookie cutter and the ready to bake vegan pumpkin pie

Bake for 1 hour and allow to cool completely:

a whole layer of dairy free vegan pumpkin pie on a clear baking dish

Slice before serving. Enjoy!

a slice of baked vegan pumpkin pie

⭐ Top Tips

  • Always grease your pie dish before putting in the crust to make sure your pie won't stick after baking.
  • Feel free to use pumpkin pie filling if you do not have fresh pumpkins on hand.
  • When making your own pie crust, make sure to mix the crust dough on a floured surface. It helps a lot to prevent your dough from sticking to the surface.
  • If you love cold desserts, you can put them in the fridge after cooling them completely
  • Getting tired of mixing your batter with a wire whisk or hand mixer? You can just dump all ingredients in a food processor and mix away!

Frequently Asked Questions

More Thanksgiving Dessert Recipes:

vegan pumpkin pie on a brown table
5 from 4 votes
Print Pin Recipe

Vegan Pumpkin Pie Without Coconut Milk

Whether you're vegan, lactose intolerant, or simply looking for a dairy-free dessert, this pie is a perfect choice. Made without coconut milk!
Prep Time10 minutes
Bake Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 - 9 inch pie
Calories: 1041kcal

Ingredients

  • ½ cup sucanat
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons cornstarch
  • ½ cup maple syrup
  • 1 cup non dairy milk I used vanilla soy milk
  • 1 (15) oz can pureed pumpkin
  • pie crust

Instructions

  • Preheat oven to 350F and lightly grease pie pan.
  • In a large bowl, add the sucanet, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non dairy milk and pumpkin. Using a handheld mixer, mix until well combined.
  • Prepare vegan pie crust or use a pre made pie crust and poke holes using a fork. Then pour the pumpkin batter into the pie crust.
  • Bake* for 1 hour, then allow the pie to cool completely before serving. Cooling is crucial for stabilizing the filling. If necessary, refrigerate the pie to speed up the cooling process.
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Notes

*Some individuals found that their pies required additional baking time, so don't hesitate to extend the baking time by at least 15-20 minutes. Different ovens may vary in baking duration.
Serving: 1gCalories: 1041kcalCarbohydrates: 241gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1302mgPotassium: 743mgFiber: 2gSugar: 202gVitamin A: 936IUVitamin C: 18mgCalcium: 543mgIron: 2mg

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Greek Yogurt Pumpkin Bread

· 2 Comments

There's something about Greek Yogurt Pumpkin Bread that's just perfect for a snack or breakfast. It's moist, spiced, and flavorful. The mix of chocolate chips and pumpkin brings such comfort to snackers and fall lovers.

Loving pumpkin bread recipes and banana bread? Cinnamon Roll bites and Filipino Spanish Bread are also very comforting snacks, too!

Three slices of Greek Yogurt Pumpkin Bread on a plate
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Why You’ll Love This Recipe

This healthy pumpkin bread recipe is beginner-friendly and easy to bake. No fancy tools are needed. You just need a medium bowl, the dry and wet ingredients, and an oven!

It’s made with Greek yogurt, which adds good nutrition, like protein and carbohydrates. Also, it keeps it moist. Pumpkin is packed with vitamins and fiber, so you get a tasty slice with extra benefits.

Even with chocolate chips, this quick bread recipe feels lighter than many desserts. It’s a sweet treat you can enjoy any time of the day.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Oven and Pans

1. Preheat oven to 350°F (175°C).

2. Lightly grease or line two standard loaf pans.

Mix the Ingredients

3. In a large bowl, combine brown sugar, pumpkin purée, egg whites, oil, and Greek yogurt. Mix until smooth and fully combined. Set aside.

Sugar and wet ingredients in a mixing bowl

4. In another large bowl, whisk together flour, baking soda, salt, and cinnamon.

5. Add the dry ingredients into the wet mixture and stir until just combined.

Wet and dry ingredients mixed together

6. Fold in the dark chocolate chips.

Bake and Serve

7. Divide the batter evenly between the two loaf pans.

Bread batter poured into glass pan for baking

8. Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean.

9. Allow to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.

10. Slice, then serve!

Three slices of Greek Yogurt Pumpkin Bread on a plate

Substitutions and Variations

  • Ingredient Swap
    Replace all-purpose flour with oat flour or white whole wheat flour.
  • Variation
    Use coconut sugar instead of brown sugar if you'd like a deeper flavor.
    Feel free to add whatever you fancy, like honey or frosting!
  • Mistake to Avoid
    Don't overmix the batter - your bread will turn dense!
  • Storage Tips
    • This bread works well in a freezer for up to 2 months. Store in slices for easy grab-and-go snacks.
    • In the fridge, keep leftovers in an airtight container for up to 4 days.

FAQs

Three slices of Greek Yogurt Pumpkin Bread on a plate
5 from 2 votes
Print Pin Recipe

Greek Yogurt Pumpkin Bread

Greek Yogurt Pumpkin Bread is moist and warmly spiced. It’s a comforting loaf ideal for fall mornings or cozy desserts!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 2 loaf pans
Calories: 2344kcal
Author: Lainey

Ingredients

  • 1 ½ cups brown sugar
  • 1 15-ounce can pumpkin purée
  • 4 egg whites
  • ½ cup vegetable oil or canola oil
  • ½ cup Greek yogurt
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 cup dark chocolate chips

Instructions

Prepare the Oven and Pans

  • Preheat oven to 350°F (175°C).
  • Lightly grease or line two standard loaf pans.

Mix the Ingredients

  • In a large bowl, combine brown sugar, pumpkin purée, egg whites, oil, and Greek yogurt. Mix until smooth and fully combined. Set aside.
  • In another large bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients into the wet mixture and stir until just combined.
  • Fold in the dark chocolate chips.

Bake and Serve

  • Divide the batter evenly between the two loaf pans.
  • Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean.
  • Allow to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
  • Slice, then serve!
Leave a Comment
Serving: 1gCalories: 2344kcalCarbohydrates: 360gProtein: 39gFat: 85gSaturated Fat: 35gPolyunsaturated Fat: 32gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 3mgSodium: 2555mgPotassium: 1168mgFiber: 10gSugar: 193gVitamin A: 95IUVitamin C: 1mgCalcium: 519mgIron: 11mg
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Recipes for Every Moment

Kids asking for a snack, and you’re wondering what to serve? This Greek Yogurt Pumpkin Bread is wholesome, filling, and sweet enough to keep them happy.

Coffee Mint Cookies

· 5 Comments

If you're looking for a cookie that gives you energy and makes you smile, then you’re going to love Coffee Mint Cookies! These cookies are packed with bold coffee flavor, rich dark chocolate, and cool mint chocolate chips. Every bite is a little pick-me-up—perfect for whenever you need a sweet and energizing treat.

If you like these cookies, you’ll also enjoy these tasty treats: Brownie Cookies and Choco Mint Blossom Cookies.

coffee mint cookies in a red bowl
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What are Coffee Mint Cookies?

Coffee Mint Cookies are a delicious twist on the classic chocolate chip cookie. With the deep, rich flavor of coffee and a refreshing burst of mint, these cookies are a favorite for coffee lovers and mint fans alike. Cookies with coffee aren't just about taste—they're also a mood booster!

This recipe became popular during the rise of coffee-flavored desserts and continues to be loved for its energy-boosting ingredients and indulgent chocolatey taste. It’s perfect any time of the year, but feels extra cozy during the colder months.

Substitutions

  • brown sugar - Use muscovado sugar or more white sugar with molasses.
  • mint chocolate chips - Use regular chocolate chips + a drop of peppermint extract.
  • instant coffee granules - Espresso powder or brewed coffee (reduce wet ingredients slightly).

Variations

  • Extra Minty - Add ½ tsp of peppermint extract.
  • Peppermint Mocha Cookies - Add cocoa powder to the dough for more chocolate flavor.
  • Vegan - Use plant-based butter, flax eggs, and dairy-free chocolate chips.
freshly baked choco mint cookies on a wire rack

Storage

  • Countertop - Store in an airtight container for 3-4 days.
  • Refrigerator - Keeps fresh up to 7 days.
  • Freezer (Dough) - Freeze dough balls for up to 2 months.
  • Freezer (Baked) - Store baked cookies in freezer for 2-3 months.

Ingredients

Gather the ingredients for these Coffee Mint Cookies, and once the ingredients are all ready, let's begin!

Instructions

Before starting the mixing of ingredients, preheat the oven to 350°F and prepare cookie baking sheets by using a cookie mat or parchment paper.

In a medium-size bowl, mix the flour, salt, and baking soda, then set aside. After that, cream the butter and sugar in a large bowl by mixing them well:

creaming butter and sugar in a bowl using a handheld mixer

Then add the egg, vanilla extract, and whisk until well combined:

mixing eggs, vanilla extract to the butter and sugar mixture for the coffee mint cookies

Add half of the flour mixture using a spatula or wooden spoon to mix, then add the rest of the flour and mix until combined:

adding in the dry ingredients to the wet ingredients of the coffee mint cookies

Then stir in mint chocolate chips, chocolate chips, and coffee granules:

adding in the coffee granules and chocolate chips to the coffee mint cookie dough

Mix those well into the cookie dough until you get an even distribution of chocolate chips in the dough:

coffee mint cookies dough in a clear glass bowl

Using a tablespoon or cookie scooper, scoop the cookies onto the mat and bake for 10-11 minutes:

placing coffee mint cookie dough on a baking mat

At this point, your kitchen should smell so delicious!

freshly baked coffee mint cookies on a baking sheet

Remove the cookies from the oven and cool on a cookie wire rack:

cooling the coffee mint cookies on a wire rack

Wasn't that so easy to follow?  Make your very own Coffee Mint Cookies at home and make a huge batch ahead for the holidays!

delicious coffee mint cookies inside a red bowl

Top Tips

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your Coffee Mint Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
  • If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits and you have equally delicious chocolate to go in your Coffee Mint Cookies!
  • You can add peppermint candies to this cookie dough if you are a fan of peppermint candies. That would add some color to these cookies, too!

FAQ

Here are more delicious cookie recipes that you should try:

coffee mint cookies in a red cup
3.75 from 4 votes
Print Pin Recipe

Coffee Mint Cookies

Bake up a mood-boosting treat with these Coffee Mint Cookies! Made with mint chips, dark chocolate, and coffee, they’re sweet, soft, and full of energy!
Prep Time10 minutes
Bake Time10 minutes
Total Time20 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 222kcal
Author: Lainey

Ingredients

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter softened
  • ¼ cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mint chocolate chips
  • 1 cup dark chocolate chips
  • ¼ cup instant coffee granules

Instructions

  • Preheat oven to 350F and prepare cookie sheets by using a cookie mat or parchment paper.
  • In a medium size bowl, mix together the flour, salt, baking soda then set aside.
  • In a large bowl, cream the butter and sugar, then add the egg, vanilla extract, and mix untiled well combined.
  • Add half of the flour mixture using a spatula or wooden spoon to mix, then add the rest of the flour and mix until combined. Then stir in mint chocolate chips, chocolate chips and coffee granules.
  • Using a cookie sccoper, scoop the cookies on the mat and bake for 10-11 minutes
  • Remove the cookies from the oven and cool on a cookie rack.
Leave a Comment
Serving: 1cookieCalories: 222kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 256mgPotassium: 171mgFiber: 1gSugar: 12gVitamin A: 257IUVitamin C: 0.04mgCalcium: 41mgIron: 1mg

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Chocolate Chip Cheesecake

· 4 Comments

Hey Simply Bakers,

Learn how to make chocolate chip cheesecake using a special ingredient you never thought to use when making cheesecake! 😁
I hope you guys enjoy this recipe! Also it's been two months since I've been gone. Check out my blog post to learn what happen.
--------https://simplybakings.com/where-have-i-been/ ------

Anyways, thanks for coming by my blog and checking out the recipe.  I can't believe it's been two months since I've uploaded my last video!!!  And for those of you who don't know this, that is really bad in the online space. Two months is basically equivalent to 2 years being gone. Yikes! Anyways here's a little secret, I actually filmed this video back in February!  I totally forgot I had this in my que, but when watching the video I totally remembered exactly how this chocolate chip cheesecake tasted.  I hope you guys try this recipe and please let me know how it goes for you!

xxLainey

chocolate chip cheesecake on a green cake tray

Tips and Tricks for Making This Chocolate Chip Cheesecake Recipe: 

  • If you love a lot of textures in your cheesecake, add in half a cup of crushed chocolate chip cookies to the batter before baking it. To make it easier to make crushed chocolate chip cookies, you can use a food processor.
  • For a beautiful crust, make sure to press firmly when flattening the crust of this cheesecake. It helps the cheesecake hold its shape when sliced.
  • When chilling it, cover with aluminum foil to prevent water or any dirt from spoiling your Chocolate Chip Cheesecake.
  • If you love Oreos, you can use crushed Oreos instead of cake mix for the cheesecake crust.

How to Make this Chocolate Chip Cheesecake Recipe:

Gather the ingredients for this Chocolate Chip Cheesecake.

Here are all the ingredients you will need for this recipe:

  • chocolate cake mix
  • vegetable oil
  • cream cheese
  •  granulated sugar
  • vanilla extract
  • sour cream
  • eggs
  • chocolate chips
  • all-purpose flour

Once the ingredients are all ready, let's begin!

First, preheat oven to 350F, prepare 10-inch springform pan by greasing it and set aside.

In a medium-sized bowl, add the cake mix and oil and mix until crumbly:

mixing cake mix and oil in a glass bowl

Then press onto a bottom of the springform pan:

pressing the cake crust using the fingers

Bake at 350F for 25 minutes. Remove from oven then increase the temperature to 450F:

ready to bake cheesecake crust

In a large bowl, add the cream cheese and beat until smooth. Next add the sugar, vanilla extract, sour cream, and continue mixing. Slowly add the eggs and mix until well incorporated. Next, in a small bowl, mix the chocolate chips with the all-purpose flour, then add it into the cream cheese mixture:

mixing the wet ingredients and the mini chocolate chips

Add the cream cheese mixture in the springform pan:

adding the cream cheese mixture onto the baked crust

Bake at 450F for 7 minutes, then drop down the temperature 250F for 60-65 minutes:

ready to bake chocolate chip cheesecake

Cool completely and best served chilled:

best and delicious chocolate chip cheesecake

Frequently Asked Questions for the Chocolate Chip Cheesecake Recipe:

Q: Do we have a substitute for granulated sugar?

A: I think you can use brown sugar or coconut sugar for this recipe, though I have not tried using those for this recipe.

Q: Can these be made into cookie cheesecake bars?

A: Absolutely! Just use a rectangular pan and slice as bars after.

Q: Can this cake be made days before serving and frozen?

A: Yes, you can do that. Just make sure to thaw it properly before serving it.

best and delicious chocolate chip cheesecake
5 from 1 vote
Print Pin Recipe

Chocolate Chip Cheesecake

A delicious, over the top chocolate chip cheesecake perfect for any potluck gatherings and parties!
Course: Dessert
Author: Lainey

Ingredients

  • 1 package chocolate cake mix
  • ⅓ cup vegetable oil
  • 3 8oz packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1 cup sour cream
  • 4 eggs
  • 1 cup chocolate chips
  • 1 teaspoon all purpose flour

Instructions

  • Preheat oven to 350F, prepare 10-inch springform pan by greasing it and set aside.
  • In a medium size bowl add the cake mix and oil and mix until crumbly. Then press onto a bottom of the springform pan. Bake at 350F for 25 minutes. Remove from oven then increase the temperature to 450F.
  • In a large bowl, add the cream cheese and beat until smooth. Next add the sugar, vanilla extract, sour cream, and continue mixing. Slowly add the eggs and mix until well incorporated. Next in a small bowl, mix the chocolate chips with the all purpose flour, then add it into the cream cheese mixture.
  • Add the cream cheese mixture in the springform pan and bake at 450F for 7 minutes, then drop down the temperature 250F for 60-65 minutes.
  • Cool completely and best served chilled.
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Fool Proof Vegan Peanut Butter Blondies

· Leave a Comment

Here's a foolproof Vegan Peanut Butter Blondies recipe that is so easy to make and will surely be a big hit! Loaded with crunchy peanuts, creamy peanut butter, and all that goodness of non-dairy milk, this will surely be one of your delicious vegan dessert favorites!

Dairy Free Peanut Butter Blondies

Tips and Procedures: 

  • You can add a bit of coconut oil to this recipe if you need that extra healthy content.
  • If you do not have a regular peanut butter variant, you can use creamy peanut butter instead. Just adjust the non-dairy milk measurement to make it lighter and easier to mix.
  • Here are alternatives to peanut butter if you are not into it: Use cashew butter, almond butter, or nut butter.
  • If you want it to be gluten-free, substitute the all-purpose flour with gluten-free flour.

How to Make this Fool Proof Vegan Peanut Butter Blondies Recipe:

Here is a quick look at the ingredients for the Fool Proof Vegan Peanut Butter Blondies:

  • brown sugar
  • oil
  • peanut butter
  • vanilla extract
  • nondairy milk
  • baking powder
  • salt
  • all-purpose flour
  • peanuts for garnishing (I used salted, but unsalted is fine)

To save time, preheat the oven to 350F and prepare an 8x8-inch pan, and cover it with parchment paper.

Let's begin!

In a mixing bowl add the sugar, oil, and peanut butter, and mix until well combined:

mixing the peanut butter in a bowl

Add the vanilla extract, and non-dairy milk and mix until just combined:

adding non-dairy milk to the peanut butter mixture

Add the baking powder, salt, and all-purpose flour to the wet ingredients:

adding in flour to the wet ingredients

Mix the ingredients using a fork. If it's too thick, use your hands to mix:

mixing the wet ingredients and the dry ingredients

Transfer dough into the pan and spread using a spatula:

leveling the peanut butter blondies with a rubber s[spatula

Then add the peanuts and gently press into the dough. Bake for 23 minutes or until the sides turn light brown:

garnishing the vegan peanut butter blondies with whole peanuts

Allow it to cool completely before slicing it. Serve and enjoy!

slicing the fool-proof vegan peanut butter blondies using a bread knife

Here are some great chocolate cake recipes you will surely love:

Frequently Asked Questions for the Fool Proof Vegan Peanut Butter Blondies Recipe:

Q: Can I replace the all-purpose flour with other flour variants?

A: Yes. You can use gluten-free flour, almond flour or coconut flour would do.

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Fool Proof Vegan Peanut Butter Blondies

A perfect vegan, Fool-proof peanut butter Blondie recipe that is soft, gooey, and loaded with crunchy peanuts!
Servings: 9 large squares
Author: Lainey

Ingredients

  • 1 cup brown sugar*
  • ⅓ cup oil
  • ¾ cup peanut butter
  • 2 teaspoons vanilla extract
  • ¼ cup nondairy milk
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup all purpose flour
  • ⅓ cup peanuts I used salted, but unsalted is fine

Instructions

  • Preheat oven to 350F. In a 8x8 inch pan, cover with parchment paper.
  • In a mixing bowl add the sugar, oil, peanut butter and mix until well combined.
  • Add the vanilla extract, nondairy milk and mix until just combined.
  • Add the baking powder, salt, all purpose flour and mix using the fork. If it's too thick, use your hands to mix.
  • Transfer dough into the pan and spread using a spatula.
  • Then add the peanuts and gentle press into the dough.
  • Bake for 23 minutes or until the sides turn light brown.
  • Allow it to cool completely and serve.
Leave a Comment

Notes

*For a healthier alternative use Sucanat Sugar, Coconut Sugar or Truvia Brown Sugar
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Dairy Free Cookie Dough Recipe

· 4 Comments

A dairy free version of the classic cookie dough recipe! Delicious, healthy, and dairy free chocolate chip cookies which you can eat in two ways. You can either eat it after blending all the ingredients or bake them! 

This was inspired by my Vegan Blondies – Easy and Delicious, Fool Proof Vegan Peanut Butter Blondies, and Best Coconut Flour Chocolate Chip Cookies recipes.

dairy free chocolate chip cookies in small green bowls

Dairy-Free Cookie Dough is a yummy treat that you can enjoy anytime, no matter the season. It's creamy and doesn't have any dairy in it, which makes it perfect for parties and get-togethers.

Whether you're trying to beat the heat in summer or celebrating a special holiday, this recipe is great for everyone, especially if you have dietary needs or preferences.

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Ingredients

Here is the quick look of the ingredients for Dairy Free Chocolate Chip Cookies:

  • garbanzo beans, rinsed
  • sugar
  • peanut butter or almond butter
  • vanilla extract
  • baking soda
  • salt
  • chocolate chips

See recipe card for quantities.

Instructions

Raw Cookie Dough (Edible):

putting ingredients in a blender

In a blender add all the ingredients except for the dairy free chocolate chips.

blending the ingredients of the Dairy free chocolate chip cookies

Blend thoroughly.

adding in the mini chocolate chips to the wet ingredients

Place cookie dough in a bowl, then add chocolate chips.

ready to serve dairy free chocolate chip cookies

Place in a nice mini bowl and serve.

freshly made dairy free chocolate chip cookies

Baked Cookie Dough

ready to bake dairy free chocolate chip cookies

Follow exact directions as mentioned above. Then preheat oven to 350F and prepare baking sheet.

freshly baked dairy free chocolate chip cookies

Place the cookie dough on the baking sheet and bake for 13-15 minutes.

close up shot of dairy free chocolate chip cookies

It's as easy as that!

A very rich, dairy-free chocolate chip cookie that is low in carbohydrates but full of so much goodness!

Substitutions

  • Sugar Swap: Instead of regular sugar, try using brown sugar for a richer taste.
  • Flour Alternatives: You can use almond flour, oat flour, or gluten-free flour if you can't have gluten.
  • Dairy-Free Options: Use coconut oil instead of peanut butter for a hint of coconut flavor that goes great with chocolate chips.

Variations

  • Microwave Method: If you want a quick way, heat the garbanzo beans in the microwave for a bit before blending them in a microwave-safe bowl.
  • Flavor Enhancements: Try different nut butters like almond butter to make your cookie dough taste even better. Serve with non-dairy milk or vegan ice cream for a completely dairy-free dessert.
  • Shaping Options: Use a cookie scoop to make small cookie dough balls, or use a rubber spatula to mix in the chocolate chips and shape the dough into bites. Chill them in the fridge for a firmer texture.

Storage

If you happen to have any leftovers (though it's unlikely!), you can store the cookie dough in an airtight container in the refrigerator for up to one week.

Alternatively, you can put the cookie dough in the fridge for future use. Simply portion it into individual servings, place them in a freezer-safe container or bag, and store them in the freezer for up to three months.

Top Tip

  • Eat this in two ways, by baking it or eat it after blending it!
  • Make it a day before and chill or freeze the dough. Simply thaw it before serving or before baking.

FAQ

What is vegan cookie dough made of?

Vegan cookie dough is made of garbanzo beans, sugar, peanut butter or almond butter, vanilla extract, baking soda, salt, and dairy-free chocolate chips blended together for a creamy and dairy-free treat, as seen in this Dairy-Free Cookie Dough Recipe.

Are vegan cookies healthy?

Vegan cookies can be a healthier option compared to traditional cookies, especially if made with wholesome ingredients like chickpeas, nut butter, and natural sweeteners in moderation, as showcased in this recipe.

What is a substitute for eggs in edible cookie dough?

A common substitute for eggs in edible cookie dough is garbanzo bean liquid, also known as aquafaba, which helps bind the ingredients together while maintaining a vegan-friendly and dairy-free recipe, as demonstrated in this Dairy-Free Cookie Dough Recipe.

dairy free chocolate chip cookies
5 from 2 votes
Print Pin Recipe

Dairy Free Cookie Dough Recipe

Everyone would love this Dairy Free Cookie Dough Recipe - a very easy recipe with just a few ingredients!
Prep Time15 minutes
Bake Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 4 servings
Calories: 340kcal
Author: Lainey

Ingredients

  • 1 can garbanzo beans rinsed
  • ½ cup sugar*
  • ⅓ cup peanut butter or almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup chocolate chips

Instructions

  • In a blender add all the ingredients except for the chocolate chips. Blend thoroughly.
  • Place cookie dough in a bowl, then add chocolate chips and serve.

To Bake

  • To bake follow exact directions as mentioned above. Then preheat oven to 350F and prepare baking sheet.
  • Add cookie dough to sheet and bake for 13-15 minutes.
  • Allow to cool on a cookie rack and serve.
Leave a Comment

Notes

*you can use stevia or coconut sugar for a healthier alternative
Serving: 1gCalories: 340kcalCarbohydrates: 44gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 948mgPotassium: 188mgFiber: 1gSugar: 40gVitamin A: 0.1IUVitamin C: 0.003mgCalcium: 27mgIron: 0.4mg

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2 Ingredient Vegan Ice Cream

· 6 Comments

Here's a rich, creamy, and delicious 2 ingredient vegan ice cream for the chocolate lovers! This is super easy to make, dairy-free, and no ice cream maker required. You just need full-fat coconut milk and vegan chocolate to enjoy this healthy dessert!

Looking for more 2-ingredient recipes? Try my 2 Ingredient Nestle Crunch Candy, Donut & Muffins | 2 Ingredients ONLY, and 2 Ingredient Bread recipes!

2-ingredient vegan Ice Cream in a glass topped with dried shredded coconuts
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What is 2 ingredient Vegan Ice Cream?

2 Ingredient Vegan Ice Cream is a super simple yet amazingly tasty dessert made with full-fat coconut milk and vegan chocolate. This creamy treat mixes the rich, velvety texture of coconut milk with the delicious flavor of vegan chocolate, making it both delightful and dairy-free. Simply combine the two simple ingredients, chill, then freeze to deliciousness!

This easy homemade ice cream recipe is a must-try for all ice cream lovers, and it's a healthy dessert to make on hot summer days or whenever you want something sweet. Try this recipe today for a scoop of vegan delight!

Variations

  • Mint Flavor - combine fresh mint leaves or mint extract with vegan chocolate to add a refreshing twist.
  • Nutty Taste - to add a rich and nutty flavor, stir in some creamy peanut butter into the mixture.
  • Fruity - Add in some fresh or frozen berries with the vegan chocolate chunks for a fruity and chocolatey treat.

Substitutions

  • Dairy-free Milk - you may use other plant-based milk for this recipe such as almond milk, cashew milk, oatmeal milk, and soy milk instead of coconut milk.
  • Vegan Chocolate - dark chocolate nibs, carob chips, and cacao nibs can be used in this recipe
Vegan Chocolate Ice Cream dairy free topped with dried shredded coconuts in a margarita glass

Storage Tips

  • Store the vegan ice cream in an airtight container to prevent ice crystals from forming and to keep its creamy consistency.
  • Before closing the ice cream container, place a sheet of plastic wrap or parchment paper directly on the ice cream's surface to reduce air exposure.
  • Allow the ice cream to soften for a few minutes at room temperature before scooping to make serving easier.
  • Consume within 1-2 weeks for the best texture and flavor.

Ingredients

Instructions

In a saucepan, add the coconut milk and bring to a light boil. This step is critical as you do not want your coconut milk to boil too much as it would turn into coconut oil:

coconut milk boiled in a saucepan

While waiting for the coconut milk to boil lightly, place your vegan chocolate chips in a large mixing bowl and pour in the coconut milk that has been boiled lightly:

chocolate chips and milk in a bowl

Mix for about three to four minutes, stirring constantly to get rid of chocolate lumps. It is important to get that smooth and shiny chocolate liquid to achieve a smooth ice cream texture:

chocolate chips and coconut milk mixture in a bowl

After diligently stirring the mixture, it should look like this: dark-colored chocolate that is shiny and smooth:

chocolate mixture in a bowl

Now it's ready to be frozen! Cover it with cling wrap and freeze it for 3-4 hours but for best results, freeze it overnight:

frozen vegan chocolate ice cream in a glass bowl

I was so excited to scoop it out because it looked very creamy and smooth. So when I took my first bite, I was right! 🙂

You guys gotta give it a try and let me know how you liked it!

scooping frozen vegan chocolate ice cream

Adding a sprinkle of dried shredded coconuts makes this vegan chocolate ice cream over the top!

vegan chocolate ice cream in a margarita glass with dried shredded coconuts toppings

Anyways, I hope guys enjoy this no churn coconut milk ice cream recipe and let me know in the comments if you want to see more vegan recipes, especially vegan ice cream recipes!

Top Tips

  • You can also run the mixture through a sifter to make sure that chocolate lumps won't be included.
  • Watch over the coconut milk carefully when boiling it. Boiling it too much turns it into coconut oil which you won't be needing in your ice cream recipe.
  • If you have options for chocolate chips that are quick-melt, go ahead and buy those. You will have an easier task in melting those chocolate lumps.

FAQ

More Ice Cream Recipes

I have similar recipes if you're looking for more ideas. Try these:

delicious 2 ingredient vegan ice cream topped with coconut flakes
5 from 2 votes
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2 Ingredient Vegan Ice Cream

Enjoy this delicious dairy-free ice cream recipe made from vegan chocolate and full-fat coconut milk. This simple dessert will satisfy your sweet cravings while staying healthy!
Prep Time15 minutes
Freeze6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 4 servings
Calories: 902kcal
Author: Lainey

Ingredients

  • 1 (15 oz) can of full-fat coconut milk
  • 3 cups vegan chocolate

Instructions

  • Pour the coconut milk into a saucepan and heat it until it starts to gently boil.
  • Place the vegan chocolate in a large bowl.
  • Carefully pour the hot coconut milk over the chocolate in the bowl.
  • Stir the mixture continuously for about 3 to 4 minutes until the chocolate melts completely and the mixture becomes dark and smooth.
  • Cover the bowl with cling wrap.
  • Put the bowl in the freezer overnight for the best results.
  • When ready to serve, scoop the chocolate ice cream into bowls and add your favorite toppings. Enjoy!
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Serving: 1servingCalories: 902kcalCarbohydrates: 85gProtein: 11gFat: 69gSaturated Fat: 49gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 15mgPotassium: 249mgFiber: 9gSugar: 63gVitamin C: 1mgCalcium: 196mgIron: 13mg

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I actually really love vegan chocolate ice cream. I also think I am lactose intolerant (so I would always look for dairy-free food) and have been for quite a while, so eating any vegan foods really helps.

A little background about myself, I've been a vegetarian for 11 years now, by choice too. My husband has been vegetarian all his life and is now leaning on a vegan diet, so he really enjoys any vegan desserts I make. I was actually working on a recipe for chocolate truffles and instead, I messed up and accidentally came up with this recipe!  (I'm so glad I messed up, lol). My family loved this ice cream and didn't believe me it was vegan. 🙂

How To Make Shakoy

· 34 Comments

Shakoy is a Filipino donut that is twisted, fried, and coated in sugar! Soft and fluffy- the aroma of these delightful Filipino donuts will remind you of the donuts sold at your local neighborhood bakery!

Looking for more Filipino desserts? Try Suman Malagkit (Sweet Rice wrapped in banana leaves), Ube Bibingka, or Buko Pie (Young Coconut Pie)! 

Filipino twisted fried donuts on a round plate

Learn how to make shakoy using very few ingredients- 7 ingredients to be exact! When I was preparing to share this recipe with you guys, I considered using frozen bread dough.  Then I decided why not make it from scratch, so I did and it was the best decision I made.

Here is a little tidbit about me, I LOVE baking bread. The feel of dough on my hand and kneading it just makes me so happy!! Am I alone on this? (I hope not)

Shakoy is basically a sugar-covered donut, but as I mentioned in the video, Filipinos don't eat it for breakfast we usually eat it as a dessert or a snack.

a cut part of Shakoy held by the two fingers

So when I was in middle school and we had breakfasts at school, someone brought in donuts and I was really surprised because I grew up eating donuts as desserts. Anyways, these are delicious and it's a must-try. Let me know if you guys make it! Happy Baking.

Tips & Procedures:

  • Proofing the yeast: Warm water to about 105-115 degrees F or warm in the microwave for about 10 seconds. Then add yeast and sugar and mix.
  • Adding flour when kneading: Dust the dough sparingly, it will make the dough dry.
  • Begin frying with one Shakoy to test the heat of the oil. If it's too hot, it will burn the dough before being cooked through. If it's too low, the donuts will absorb the oil. I found the optimal temperature to be 350 degrees F.

How to Make Shakoy:

Listed below are all the ingredients you will need:

  • water
  • yeast
  • sugar 
  • all-purpose flour
  • salt
  • cooking oil

In a cup add the warm water, yeast, and white sugar.  It takes about 30 seconds to 1 minute for the yeast to activate. If it doesn't bubble up like the picture below, the yeast is dead or the water is too hot.

I found that microwaving the water for 15 seconds is the right temperature for the yeast to activate:

yeast being activated

In a large bowl, add the flour and salt and whisk until combined.

Next, add the yeast water and mix.  You might need to start using your hands and dust all-purpose flour if the dough is too sticky:

bread being mixed with oil and water

Allow the dough to rise for an hour.  You can see on the right how much the dough has doubled after an hour:

dough growth

This is my favorite part, punching the dough to release the air. Next, knead the dough for 5 more minutes. Feel free to watch the step by step video which gives you an accurate way to make the Shakoy:

dough being punched

After you've torn a piece of the dough, roll it into a long stick, twist it, allow it to rise for one more hour.  You will notice the dough has doubled in size again:

shakoy rising

Heat the oil and fry the shakoy until it's golden brown.  My suggestion is to fry one shakoy first to check if the temperature of the oil is too hot:

frying shakoy in oil

Roll the shakoy in white or granulated sugar and serve immediately!

coating shakoy with sugar

Frequently Asked Questions:

Can Shakoy be frozen?

Yes, they freeze great. The best way to freeze is as soon as they cool to room temperature after frying. (Don't add the sugar)

How do I reheat my Shakoy?

If it's already fried, it's best to toast them in a toaster oven for about 3-5 minutes.

a pile of shakoy on a round plate
4.80 from 5 votes
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How To Make Shakoy

A delicious and easy to make Filipino twisted fried donut that is coated in sugar! It’s an all-time favorite snack and an affordable sweet treat! 
Prep Time1 hour 30 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Filipino
Keyword: filipino twisted donut, shakoy
Servings: 12
Calories: 240kcal
Author: Lainey

Ingredients

  • ½ cup warm water
  • ¾ teaspoons yeast
  • pinch sugar to activate the yeast
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1 cup oil for frying

Instructions

  • In a cup add the warm water, yeast and pinch of sugar to active the yeast and allow it to sit for 5 minutes.
  • In a large bowl add the flour, salt, and whisk until well combined.
  • Add the yeast water and mix until elastic, smooth, and form into ball. Add all purpose flour if dough is sticky.
  • Grease bowl and place the dough in the bowl and cover with plastic wrap and allow it to sit for at least 1 hour or double in size. Make sure to keep it away from any breeze and in a warm place.
  • After an hour, punch the dough and allow it to sit for 5 minutes. Place dough on floured surface and knead for 5 minutes.
  • Break into 1-2 inch balls and form into long sticks about 1 foot, then twist.
  • Cover and set aside for 1 hour, then prepare to fry using 1 cup of oil and the fire on medium high.
  • Fry on both sides until light brown, about 30 seconds. Then place on paper towels to dry the oil and immediatly onto the sugar and coat.
  • Best served immediately.
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Serving: 1gCalories: 240kcalCarbohydrates: 16gProtein: 2gFat: 19gSaturated Fat: 1gTrans Fat: 1gSodium: 98mgPotassium: 24mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 3mgIron: 1mg

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If you need more guidance, check out my video below!

How to Make Oreo Popsicles

· 7 Comments

Learn how to make Oreo Popsicles using just 3 simple ingredients for a creamy and delicious frozen dessert! Its a yummy treat for Oreo lovers, and it hits the spot when the weather heats up!

Craving for more delicious Oreo treats? Try my Oreo Cheesecake Bites, No Bake Oreo Pie, and Oreo Pumpkin Cheesecake recipes!

3 ingredient Oreo popsicles on white plate
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What is an Oreo Popsicle?

Oreo Popsicle is a delectable 3-ingredient popsicle recipe that blends the classic flavors of instant vanilla pudding, milk, and crushed Oreos to make a frozen treat suitable for any occasion. Whether you're cooling off on a hot summer day or simply satisfying your sweet craving, these homemade Oreo popsicles will not disappoint.

There is no possible way to mess it up, I promise, 'cause this Oreo popsicle recipe is foolproof! Also, what's really cool about this recipe is that you don't need a popsicle mold; you just need a cup and a stick.

Best of all, with only a few easy ingredients, you can make a batch in no time. Read on to learn how to make these delectable popsicles at home!

Variation

  • Banana Oreo Popsicles: Blend the vanilla pudding and milk with a ripe banana for a fresh and creamy twist.
  • Mint Oreo Popsicles: Mix a few drops of mint essence into the vanilla pudding and milk mixture for an extra burst of minty flavor that will leave you feeling cool.
  • Peanut Butter Oreo Popsicles: Stir a few teaspoons of creamy peanut butter to the vanilla pudding and milk for a nutty treat.
  • Strawberry Oreo Popsicles: Blend fresh strawberries into the vanilla pudding to give it a fruity touch.

Substitution

  • Cookies: If crushed Oreos aren't available, feel free to use crushed chocolate chip cookies or Graham crackers.
  • Pudding: Replace the instant vanilla pudding with chocolate pudding for a rich, chocolatey, and delicious treat, or with instant butterscotch pudding for a caramel-like flavor.
  • Dairy-free Milk: Replace regular milk with almond milk or coconut milk for a dairy-free option.

Storage Tips

  • Wrap each Oreo popsicle in a plastic wrapper before placing it in an airtight container. Stack the popsicles with parchment paper between each layer to prevent sticking.
  • Label the container with the date and store it in the freezer's coldest section to maintain a consistent temperature.
  • Consume your popsicles within two to three weeks for the best quality.

Ingredients

Listed below are all the ingredients you will need:

ingredients for the Oreo Popscicles recipe: Jello, Oreos, and Milk

For the pudding recipe, you're going to need a 3.7-ounce package.  If you want to make this dairy-free, make sure to get a dairy-free pudding and use coconut crème.

Instructions

In a large bowl, add the instant vanilla pudding, 2 cups of milk, and cream together until the pudding thickens, which is about 2 minutes:

Pouring milk over jello pudding

Set aside 6 whole oreos. With the rest of the Oreos, break them into bite-size pieces, or you can crush them into chunks. I like to keep the oreo bite size because I love having a little texture in the oreo pudding pops:

6 whole oreos on a white plate

Add the chunks of Oreo to the pudding and mix thoroughly, making sure that all the Oreos are covered with the pudding mixture:

Pouring crushed oreos into the batter in a bowl

Check out how creamy the batter looks; this is what you're going for:

oreos and jello pudding mixed using a whisk

Using a food processor or blender, blend until fine crumbs form. Place about 2 teaspoons of Oreo crumbs into the small cups:

crushed oreos in a cup

Add the pudding, and finish it off with more crushed Oreo crumbs. You can then insert the small popsicle sticks and freeze them overnight:

Oreo popsicles on paper cups with wood sticks

That's pretty much it! You can probably make this with your kids or let your friend, who has no idea how to make it, do it for you. 🙂

I hope you enjoy the recipe!

Top Tips

  • It is best to use high-quality instant vanilla pudding and whole milk to achieve a richer, creamier texture.
  • Before you add the crushed Oreos, make sure the pudding is smooth and well-blended.
  • Use those cups that are non-stick. You would like to avoid chipped-off Oreo popsicles, though I know they would just melt when you ate them. 😉
  • If you do not have store-bought Oreo crumbs on hand and do not have a food processor, you can place the Oreos in a zip-lock bag and just slightly pound the Oreos with a rolling pin until they are finely crushed. You can even do a rolling motion if that's easier for you.

Frequently Asked Questions

More Oreo Recipes

If you love easy recipes using Oreos, check out my other Oreo-themed recipe:

delicious oreo popsicles with oreo crumbs
5 from 2 votes
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How to Make Oreo Popsicles

Wonder no more as to how to make Oreo popsicles! Here's a super simple 3-ingredient Oreo Popsicle recipe that hits the spot when the weather heats up. Give this yummy frozen treat a try!
Prep Time15 minutes
Freeze Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 5 popsicles
Calories: 160kcal
Author: Lainey

Equipment

  • Large Bowl
  • Whisk
  • processor or blender
  • small cups
  • small popsicle sticks

Ingredients

  • 1 (4.6) oz instant vanilla pudding
  • 2 cups milk
  • 17 Oreos

Instructions

  • In a large bowl, add the instant vanilla pudding, milk, and cream together until the pudding thickens, which takes about 2 minutes.
  • Set aside 6 Oreos. With the rest of the Oreos, break them into bite-size pieces, then add them to the pudding.
  • Using the food processor or blender, blend until fine crumbs form, and then place about 2 teaspoons of Oreo crumbs into the small cups.
  • Add the pudding, and finish it off with more crushed Oreo crumbs. Insert the small popsicle sticks and freeze overnight.
Leave a Comment
Serving: 1gCalories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 159mgPotassium: 123mgFiber: 1gSugar: 18gVitamin A: 79IUCalcium: 65mgIron: 2mg

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Every time I see a 3 ingredient recipe, I'm always down to make it. Especially if the recipe has oreos! I have always loved Oreos cookies and when I found out it was vegan, I knew in my heart Oreos and I was meant to be. Lol!

DAIRY FREE Snickerdoodle Cookies

· 14 Comments

Dairy Free Snickerdoodles recipe with no special ingredients. Just the classic cinnamon-rolled sugar cookies; fluffy, chewy, and tender. 

vegan and dairy free snickerdoodle cookies on a plate

Tips on How to Make DAIRY FREE Snickerdoodle Cookies

  • Preheating the oven before working on the cookie dough ingredients will save you a lot of time and saves half of your waiting time.
  • Instead of using refined sugar, you can substitute it with brown sugar.
  • When mixing butter and sugar, always make sure that it is fluffy and light, more like a buttery spread. Mixing it well will give you soft, nicely textured snickerdoodle cookies.
  • You can place these delicious cookies in a small box and give them to vegan friends as a gift.

How to Make DAIRY FREE Snickerdoodle Cookies:

Before starting to mix the ingredients together, preheat the oven to 350F and prepare cookie sheets using a baking mat or parchment paper. After all of that's set, you can now begin!

In a large bowl, cream together the vegan butter and sugar:

vegan butter and granulated sugar for dairy free snickerdoodle cookies recipe

It should turn out light and fluffy:

vegan butter and granulated sugar mixture for dairy free snickerdoodle cookie recipe

Add the almond milk or your choice of dairy-free milk  and mix until combined:

vegan butter - sugar mixture with almond milk and vanilla for dairy free snickerdoodle cookie recipe

Next add the baking soda, salt, cream of tartar, cornstarch, all-purpose flour and mix well:

mixture with dry ingredients for dairy free vegan snickerdoodle cookie recipe

The dough should then look like this:

mixing vegan dairy free snickerdoodle cookie dough on a mixing bowl

Chill the dough for at least 2 hours or best overnight. Use a ziplock bag in storing your dough for easier handling:

chilled cookie dough for vegan dairy free snickerdoodle recipe

Using a mini cookie scooper, scoop the dough:

scooping the cookie dough of the vegan dairy free snickerdoodle cookie recipe

Coat the dough balls with the cinnamon sugar mixture:

coating the vegan dairy free snickerdoodle cookie dough ball into cinnamon-sugar mixture

To make the cinnamon sugar mixture, mix together the ground cinnamon and granulated sugar.

After coating the dough balls with the cinnamon-sugar mixture, place them on a non-stick cookie sheet:

vegan dairy free snickerdoodle cookie dough balls on a baking mat

Bake for 10 minutes, remove and cool on cookie rack:

freshly baked vegan dairy free snickerdoodle cookies on a baking tray

You can see all of my cookie recipes in the Cookie Recipe section of my Recipe Index. But if you're looking vegan cookies check out these yummy cookie recipes:

Happy baking!

vegan snickerdoodle cookies
5 from 1 vote
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DAIRY FREE Snickerdoodle Cookies

Author: Lainey

Ingredients

  • 1 cup non hydrogenated margarine softened (vegan butter)
  • 1 ¼ cups sugar
  • 2 tablespoons almond milk
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cream of tartar
  • ¼ cup cornstarch
  • 1 ⅔ cups all purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • In a large bowl cream together the vegan butter and sugar until it's light and fluffy. Next add the almond milk or your choice of dairy free milk and mix until combined.
  • Next add the baking soda, salt, cream of tartar, cornstarch, all purpose flour and mix well. Chill the dough for at least 2 hours or best over night.
  • Preheat oven to 350F and prepare cookie sheets using a baking mat or parchment paper.
  • To make the cinnamon sugar mixture, mix together the cinnamon and granulated sugar.
  • Using a mini cookie scooper, scoop the cough dough into the cinnamon sugar mixture and roll into a ball, then place on cookie sheet.
  • Bake for 10 minutes, remove and cool on cookie rack.
Leave a Comment

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Cookies Made with Pocky

· 2 Comments

Pocky sticks are a beloved snack that originated in Japan—and I love them so much, I just had to turn them into cookies! This easy and fun Pocky cookie recipe features three delicious flavors: orange Pocky cookies, chocolate coconut Pocky cookies, and the classic chocolate Pocky cookies. I was so excited to try this recipe, and it definitely didn’t disappoint—each cookie is bursting with flavor and crunch!

If you're in the mood for more creative cookie ideas, don't miss these equally fun recipes: Strawberry Cookies, Peppermint Oreo Cookies, and Rice Krispies Cookies—all simple, sweet, and made for sharing!

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Why You'll Love This Recipe

These Pocky cookies are not just fun and flavorful—they're also dairy-free, and totally beginner-friendly. Whether you're baking for yourself or sharing with friends, this recipe is easy to follow and doesn't require any fancy equipment. It’s a great way to enjoy something unique while keeping your ingredient list simple and plant-based.

One of the standout ingredients in these cookies is coconut, which adds natural sweetness and a delightful chewy texture. Coconut is also rich in healthy fats that support brain function and can help keep you feeling full longer. So while these cookies taste indulgent, you can feel good knowing there’s a little wellness boost in every bite!

Plus, with three flavors to choose from—orange, chocolate coconut, and classic chocolate—you’ll never get bored. It’s the perfect recipe for experimenting, gifting, or just treating yourself to something different.

Ingredients

Gather the ingredients for this Pocky Cookies - 3 Ways and once the ingredients are all ready, let's begin!

Instructions

Preheat oven to 350F, prepare cookie sheets using parchment paper or a silicone baking mat.

In a large bowl, cream together the unsalted butter and cream cheese until no lumps are found:

creaming the unsalted butter and cream cheese in a bowl using a handheld mixer

Next add the brown sugar, granulated sugar, egg, vanilla extract, and mix until light and fluffy. Set this bowl aside:

adding sugar, vanilla and eggs to the butter mixture for pocky cookies recipe

In a medium-size bowl, whisk together the all-purpose flour, baking soda, and salt:

dry ingredients of pocky cookies 3 ways recipe

Add the dry ingredients into the wet ingredients and mix until well combined:

adding the dry ingredients to the wet ingredients of pocky cookies

This is how the dough should look like after mixing well:

well-mixed cookie dough of pocky cookies recipe

Separate the cookie dough into 3 small bowls, add the pocky sticks, and mix:

orange, coconut chocolate and chocolate flavors of pocky sticks in separate bowls

Using a cookie scooper, place onto the baking mat and bake for 8-9 minutes:

ready to bake pocky cookies on a cookie sheet

Here they are! Freshly baked Pocky cookies!

freshly baked pocky cookies with a bite and held by hand

It's so exciting to taste all the flavors!

freshly baked pocky cookies on a papaer lace mat

These pocky cookies are delicious and unique - it will always be a conversation starter to any party or gathering!

pocky cookies on a green plate with a paper lace mat

Substitutions

  • Pocky Sticks – Can’t find Pocky? You can use any chocolate-dipped biscuit sticks or even vegan pretzel sticks coated in dark chocolate as a fun alternative.
  • All-Purpose Flour – For a healthier twist, use whole wheat flour or a 1:1 gluten-free flour blend if you need a gluten-free option.
  • Vegan Butter – Swap with coconut oil or margarine if that’s what you have on hand. Just chill the dough longer for firmer cookies.
  • Brown Sugar – You can replace this with coconut sugar for a deeper, caramel-like flavor or use maple syrup (reduce other liquids slightly).
  • Coconut Flakes – If you’re not a fan of coconut, try crushed nuts (like almonds or pecans) or rolled oats for texture.

Variations

  • Strawberry Pocky Delight – Swap in Strawberry Pocky sticks and fold in some freeze-dried strawberries for a fruity, pink cookie.
  • Nutty Crunch Version – Add chopped cashews or pistachios along with the Pocky for extra crunch and flavor.
  • Gluten-Free Version – Use a certified gluten-free flour blend and check that your Pocky alternative is also gluten-free.

FAQs

Q: Is pocky made in Japan?

A: Yes, these snacks originated in Japan and was created by Ezaki Glico.

Q: Will the cookies stay crispy is stored in an airtight container?

A: Yes, they will stay crispy when stored properly in an airtight container.

Q: How many cookies can I make from this recipe?

A: I made 40 pieces of small pocky cookies using this recipe.

freshly baked pocky cookies with a bite
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Cookies Made with Pocky

Pocky cookies - 3 ways is a unique snack made out of Pocky sticks that's so easy and exciting to make!
Servings: 40 small cookies
Author: Lainey

Ingredients

  • ½ cup butter softened
  • 4 oz cream cheese softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • pocky sticks

Instructions

  • Preheat oven to 350F, prepare cookie sheets using parchment paper or a silicon baking mat.
  • In a large bowl cream together the butter and cream cheese until no lumps are found. Next add the brown sugar, granulated sugar, egg, vanilla extract, and mix until light and fluffy. Set this bowl aside.
  • In a medium size bowl, whisk together the all purpose flour, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix until well combined.
  • Separate the cookie dough into 3 bowls, add the pocky sticks, and mix.
  • Using a cookie scooper, place onto the baking mat and bake for 8-9 minutes.
  • Serve
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Notes

I used about ¼ cup of pocky sticks for each batter.

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Baked Caramel Apple Dessert

· 4 Comments

Craving a warm dessert straight from the oven that’s quick and packed with cozy fall flavor? This Baked Caramel Apple Dessert is made with tart Granny Smith apples, gooey caramel sauce, and melty chocolate—all baked in a simple baking dish. It’s like your favorite caramel apples and apple pie had a baby, but way easier to make.

Try more of my Apple dishes to make: Apple Cookies and Apple Pie Cookies.

baked caramel apple dessert
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What is Baked Caramel Apple Dessert?

This cozy and quick apples recipe is a shortcut to dessert heaven! Instead of making a full apple pie, we bake halved Granny Smith apples stuffed with sweet caramel candies and chocolate chips.

When baked apples get soft and their juices start bubbling, they soak up all the goodness around them. The melted caramel, a touch of cinnamon, and a little extra drizzle of chocolate make this dish a total crowd-pleaser.

Whether you’re celebrating fall or just want something sweet in a pinch, this is a fun twist on classic caramel apples—and no stick required!

Substitutions

  • granny smith apples – Try Honeycrisp apples, Pink Lady, or Gala for a sweeter bite
  • dark chocolate chips – Use milk chocolate, white chocolate, or chocolate chunks
  • caramel candies – Use homemade caramel sauce, store-bought drizzle, or maple syrup for a natural sweetener
  • cinnamon & sugar – Use cinnamon apple spice, pumpkin spice, or just cinnamon
  • dairy-free – Try vegan chocolate and coconut-based caramel sauce

Variations

  • Crunchy Topping – Add oat and brown sugar crisp topping before baking
  • Nutty – Sprinkle chopped pecans, walnuts, or almonds
  • Savory-Sweet – Add a pinch of sea salt for salted caramel vibes
  • Pastry Style – Wrap each apple half in pie crust or pastry dough for mini apple pies
apple dessert with chocolate and caramel filling

Storage & Leftovers

  • Countertop – Eat within 2–4 hours for best texture
  • Fridge – Store leftovers in a bowl with a lid for up to 2 days
  • Freezer – Not ideal—baked apples can turn mushy
  • Reheat – Warm in the oven or microwave until soft and melty

Ingredients

baked caramel apple dessert ingredients

Instructions

All you have to do is cut the apples in half and then you're going to core it. If you have an apple corer, that would make this step easier. As for me, I only have a spoon nearby so that's what I used:

Taking out apple cores

Add some chocolate chips and the caramel. Now you could add much more if you want it on the sweeter side:

Apples with chocolate chips and caramel candy

Then you're going to transfer this onto a baking sheet lined with parchment paper or a baking mat. Now it's ready to go into the oven (I garnished it with a little bit more of my chocolate chips because we can never have enough):

baked caramel apple dessert filled with chocolate and caramel on a baking mat

Here's an up-close shot of the Apple Dessert:

baked caramel apple dessert with chocolate and caramel filling

When baking fruit, it just brings out even more sweetness and will bring the fruit's flavor to a new level of deliciousness.

Top Tip

Bonus: It tastes amazing with a scoop of vanilla ice cream on top!

FAQ

chocolate caramel filled apples
5 from 2 votes
Print Pin Recipe

Baked Caramel Apple Dessert

Bake up a cozy treat with this Baked Caramel Apple Dessert—tart apples stuffed with caramel and chocolate, baked to sweet perfection!
Prep Time5 minutes
Bake Time20 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Servings: 2 servings
Calories: 231kcal
Author: Lainey

Ingredients

  • 2 Granny Smith Apples
  • ¼ cup dark chocolate chips
  • 8-10 pieces caramel candies
  • ¼ teaspoon cinnamon and ¼ granulated sugar mixed

Instructions

  • Cut the apples in half and then you're going to core it.
  • Add some chocolate chips and the caramel.
  • Transfer this onto a baking sheet lined with parchment paper or a baking mat.
  • Bake until thoroughly cooked.
  • Optional: Add a little bit of chocolate chips and cinnamon-sugar mixture if you want it on the sweeter side.
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Serving: 1servingCalories: 231kcalCarbohydrates: 41gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 36mgPotassium: 346mgFiber: 5gSugar: 29gVitamin A: 102IUVitamin C: 8mgCalcium: 85mgIron: 1mg

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A Glimpse of Our Wedding

· 2 Comments

After the proposal and a whirlwind of pre-wedding planning, we both agreed we wanted just three things for our big day: simplicity, nature, and fun.

Once we found Haiku Gardens in Kaneohe, Hawaii, we knew it was the perfect fit. The moment we stepped foot on the property, we looked at each other and said, “Yup—this is it.” We didn’t need to overdo anything. The lush greenery and peaceful views did all the talking.

ceremony photo of chairs and garden setup

The ceremony was surrounded by the most beautiful backdrop—no fancy decorations needed because honestly, God already did the decorating. I loved how calm and serene everything felt.

One of my favorite little details was our cake. It was simple, clean, and had gold teaspoons as toppers given by my friend Barbara from Buona Pappa, which made it feel extra personal. And yes, each layer was a different flavor—because why not?

We kept the vibe light and fun throughout the day. I especially loved how the color palette—seafoam green and soft neutrals—came together with the bridesmaids’ dresses and flowers.

We were blessed to have an amazing group of family and friends with us who made it even more special. Looking back at this moment always makes me smile. Everything came together just how we hoped—and now I get to call this guy my husband. 🥰

If you're planning your wedding and thinking about going simple and outdoor, I highly recommend it. It's less about the stuff and more about the people and moments. 💚

 

Best and Easiest Brownies

· 31 Comments

Try this Best and Easiest Brownies recipe that you will ever make- it's thick and fudgy and loaded with chocolate! This easy one-bowl recipe comes together in minutes.

The recipe has been updated. (April 2019)

Best and Easiest Brownies

I have always loved Brownies! If you have been here on my blog and YouTube channel for a while, you will know that my love for brownies eaten with ice cream is superb 🙂

Get your vanilla ice cream and eat it with this Best and Easiest Brownies, the Simply Bakings way!

Watch the video to see how I made it!

Best and Easiest Brownies

Tips and Tricks for Making This Best and Easiest Brownies Recipe: 

  • Before you start mixing the dry ingredients, it is very important to sift them first. A delicious brownie doesn't have lumps of flour or baking powder in it 🙂
  • Take your brownie to the next level! After cooling them completely, frost it with your favorite chocolate frosting or if you love cream cheese frosting, feel free to add some on top! Yum!
  • Always use a nonstick baking pan or baking dish. If you don't have those, place parchment paper on your baking pans before pouring in the brownie batter. You can also use a nonstick cooking spray to prevent your brownies from sticking to the pan after baking.
  • To know if the brownie is baked to perfection, stick in a toothpick and if it comes out clean, then it's ready to be taken out from the oven.

How to Make this Best and Easiest Brownies Recipe:

Preheat the oven to 350 F, prepare the pan by generously coating the pan with oil, and set aside.

In a large bowl, add the melted butter and melt for about 30 seconds on high heat:

Next, add the granulated sugar to the melted butter and mix until combined. Add in the eggs, and vanilla extract, and mix until everything is well combined:

Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder, and using a wire whisk, mix until well combined:

After mixing well, the brownie batter should look like this - smooth, velvety, and without lumps:

Pour the brownie batter into a greased pan or baking dish:

You can tap tap the baking pan or baking dish gently onto your table to let out the air bubbles and make the brownie batter level:

Bake for 25-30 minutes and voila!

You now have a delicious and easy brownie masterpiece!

Frequently Asked Questions for Best and Easiest Brownies Recipe:

Q: I often have lumps in my batter even if I sift the dry ingredients before mixing. Can I strain the batter before I bake them?

A: Yes, sure. That would ensure that no lumps would be included and you get perfect brownies baked from scratch.

Q: Can I use gluten-free flour instead of regular all-purpose flour?

A: Yes, you can use gluten-free flour for this recipe.

easy chewy brownies stacked on a white plate
3.86 from 7 votes
Print Pin Recipe

Best and Easiest Brownies

Prep Time10 minutes
Cook Time25 minutes
Course: Desserts
Servings: 12 -15 pieces
Author: Lainey

Ingredients

  • ½ cup butter melted
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

Instructions

  • Preheat oven to 350 F, prepare the pan (9x9 inch pan) by generously coating the pan with oil and set aside.
  • In a large bowl, add the melted butter and melt for about 30 seconds on high heat. Next, add the granulated sugar and mix until combined. Add eggs, vanilla extract and mix until everything is just combined. (Don't overmix)
  • Add the unsweetened cocoa powder, all-purpose flour, salt, baking soda, and mix until well combined. Then pour the brownie batter into the pan and bake for 25-30 minutes.
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Snowball Lemon Drop Cookies

· 2 Comments

Do you also like the combination of sweet and sour flavors in a cookie? If so, this recipe of Snowball Lemon Drop Cookies is for you!

snowball-lemon-drop-cookies

snowball-cookies

snowball-1

This is also a collab with Jenny Bakes and she made these Reindeer Cookies. To see her video of the recipe, click here!

reindeer-cookies-jenny-bakes

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on MONDAYS & FRIDAYS!

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Snowball Lemon Drop Cookies

Ingredients

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar sifted
  • 2 teaspoons lemon zest
  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt

Instructions

Roll the baked cookies in:

  • cup powdered sugar
  • teaspoons lemon zest
  • Bake at 350F for 10-12 minutes or until golden brown
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Snicker doodle Eggnog Cookies

· 3 Comments

These Snicker doodle Eggnog Cookies are crispy around the edges and soft and chewy on the inside. Surely this would be a crowd-pleaser, and you won't mind doing another batch because it's so easy to make. 🙂

These cookies are perfect for any season, along with a nice cup of hot Dalgona coffee or Nutella hot chocolate!

snickerdoodle eggnog cookies on a white plate with pine cones
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What is Snicker doodle Eggnog Cookies?

Snicker doodle Eggnog Cookies are a fun holiday twist on the classic snicker doodles. They have a crispy edge and a soft, chewy center, which makes them totally addictive. The secret ingredient is eggnog, which gives the cookies a creamy, spiced flavor that screams Christmas!

This eggnog snicker doodle dough is rolled in a mix of granulated sugar and nutmeg before baking, giving it that signature sweet and slightly spiced coating. They’re super easy to make — just mix the dough, roll it into balls, coat them, and bake. In about 30 minutes, you’ll have a batch of warm, buttery cookies that taste like the holidays in every bite!

Substitutions

  • Butter: Replace regular butter with vegan butter for a dairy-free option without sacrificing texture.
  • Eggnog: If you’re avoiding dairy, try almond or oat-based eggnog. These alternatives still provide a rich eggnog flavor.
  • Flour: Use a 1:1 gluten-free flour blend if you need a gluten-free version.
  • Sugar: You can reduce the granulated sugar slightly, but it may affect the cookies’ crispness.
  • Nutmeg: If nutmeg isn’t your favorite, try a dash of allspice or cloves for a similar warming effect.

Variations

  • White Chocolate Chips: Fold white chocolate chips into the dough for a sweet, creamy contrast to the eggnog flavor.
  • Thumbprint Cookies: Before baking, press your thumb into the center of each cookie and fill it with an eggnog glaze made from powdered sugar and eggnog.
  • Spiked Version: Add a splash of rum extract or brandy to the dough for a boozy twist.
  • Healthier Option: Replace half the flour with almond flour to increase protein and fiber content while lowering sodium and carbohydrates.
freshly baked snickerdoodle eggnog cookies

Storage

  • Storing at Room Temperature: Store in an airtight container at room temperature for up to 5 days.
  • Freezing Tips: Freeze cookie dough balls for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the baking time.
  • How to Reheat: Warm in the microwave for 10–15 seconds for a soft, warm texture.

Ingredients

Gather the ingredients for this Snicker doodle Eggnog Cookies and once the ingredients are all ready, let's begin!

Instructions

Before mixing the ingredients, preheat the oven to 350 degrees F and prepare a cookie sheet using parchment paper or a baking mat.

In a bowl, mix or whisk the softened butter and granulated sugar until well combined:

mixing butter and granulated sugar in a bowl using a fork

In another bowl, mix the dry ingredients and set aside:

mixing the dry ingredients for the Snickerdoodle Eggnog Cookies recipe

Add the dry ingredients to the wet ingredients and mix and mix well until no lumps are visible:

adding in the eggnog to the cookie dough

When the cookie dough is mixed well, add in the eggnog and mix again until all the eggnog is well distributed in the cookie dough:

well mixed Snickerdoodle Eggnog Cookie dough

The Snicker doodle cookie dough should look like this — dry but well-mixed:

Now, it's time to roll the cookie dough and coat it with granulated sugar with a mix of nutmeg powder:

rolling the Snickerdoodle Eggnog Cookies into balls and rolling over sugar and nutmeg powder

Arrange the cookies on the baking sheet with parchment paper. You do not need to flatten each cookie, since it will naturally deflate once completely baked:

ready to bake Snickerdoodle Eggnog cookies on a baking sheet

Cool for a bit on a wire rack. There you go, Simply Bakers! My kitchen smelled so good because of these Snicker doodle Eggnog Cookies!

freshly baked Snickerdoodle Eggnog cookies

Top Tips

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between. 🙂
  • You may coat these eggnog snicker doodle cookies in a cinnamon sugar mixture.

FAQ

Here are more delicious cookie recipes that you should try:

crunchy snickerdoodle eggnog cookies
5 from 1 vote
Print Pin Recipe

Snicker doodle Eggnog Cookies

If you are looking for Christmas cookies, these Snicker doodle Eggnog cookies are the perfect ones to bake - crispy around the edges and soft and chewy on the inside!
Prep Time15 minutes
Bake Time15 minutes
Total Time30 minutes
Course: Cookies, Desserts
Cuisine: American
Servings: 24 cookies
Calories: 225kcal
Author: Lainey

Ingredients

  • 1 cup butter softened
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 cup eggnog
  • ⅓ cup granulated sugar
  • ½ teaspoon ground nutmeg

Instructions

  • In a bowl, mix together the softened butter and granulated sugar until well combine.
  • In another bowl, mix together the dry ingredients and set aside.
  • Add the dry ingredients into the wet ingredients and mix and mix well until no lumps are visible.
  • When the cookie dough is mixed well, add in the eggnog and mix again until all the eggnog is well distributed in the cookie dough.
  • Roll the cookie dough and coating it with granulated sugar with a mix of nutmeg powder.
  • Arrange the cookies on the baking sheet with parchment paper.
  • Bake for 12-15 minutes and cool in a cooling rack before serving.
Leave a Comment

Notes

*Bake for 17 minutes for large cookies
Serving: 1cookieCalories: 225kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 212mgPotassium: 69mgFiber: 1gSugar: 16gVitamin A: 268IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg

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Since Christmas is just a few days ahead, I decided to make Snickerdoodle Eggnog Cookies for my Cookie Mondays as part of the Holiday Baking series! One thing that made me more excited is that this is a collab with Lindsay Ann from Lindsay Ann Bakes 🙂 Don't forget to watch the Snickerdoodle Cupcakes that she made on her channel!

lindsay-ann-bakes

5 Ingredient Graham Cracker Toffee

· 6 Comments

Pretzels and candy cane - make way! This easy, delicious, no-bake 5 Ingredient Graham Cracker Toffee - also known as Chocolate Crack because it's so addicting - will surely be a crowd-pleaser on Christmas day!

With just a few simple ingredients, you can create a treat that tastes like it came from a gourmet bakery. The combination of buttery caramel, crisp graham crackers, and a drizzle of silky melted chocolate is irresistible.

It's important to treat yourself from time to time. The best thing about it is that we don't have to buy Rocky Road cookies, vanilla donuts, or vegan pumpkin pie from the store. Doesn't making them ourselves sound fun?

Caramel and grahams stacked on a plate
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These easy graham cracker toffee bars are a versatile dessert often served during Christmas and other festive holidays. It's popular for holiday parties, potlucks, bake sales, and as homemade gifts, thanks to its quick preparation and crowd-pleasing sweet and salty flavors.

While it’s a holiday favorite, its customizable toppings and simple recipe make it suitable for year-round occasions like birthdays, family dinners, or casual events.

What is Graham Cracker Toffee?

Graham Cracker Toffee, often referred to as "Christmas Crack," is a classic American treat that likely emerged during the 1950s or 1960s. Rooted in the tradition of English toffee, it combines the buttery caramel flavors of traditional toffee with the convenience of graham crackers as a base.

This dessert reflects the mid-20th-century American love for simple, quick, and indulgent recipes using pantry staples, which became popular in the post-World War II era.

Whether you're gifting it to loved ones or serving it at your holiday table, this toffee will be the star of your dessert spread!

Variations

  • Nutty Delight - Add chopped pecans, almonds, or walnuts on top of the melted chocolate for added crunch and flavor.
  • Salted Caramel - Sprinkle sea salt over the caramel layer before adding chocolate for a sweet and salty twist.
  • Tropical Twist - Top with shredded coconut or dried tropical fruit like mango or pineapple. Use white chocolate instead of dark or milk chocolate for a lighter flavor.
A plate of delicious toffee crackers

Substitutions

  • Graham Crackers - Substitute with digestive biscuits, saltine crackers, Ritz crackers, or a gluten-free cracker alternative for dietary needs.
  • Brown Sugar - Use white granulated sugar mixed with 1 tablespoon of molasses or coconut sugar for a slightly healthier option.
  • Butter - Replace with margarine, plant-based butter, or ghee for a non-dairy option. For a richer flavor, try using European-style butter.
  • Peanuts - Substitute with chopped almonds, walnuts, pecans, cashews, sunflower seeds, or pumpkin seeds for a nut-free option.
  • Milk Chocolate Chips - Use any type of chocolate chips you'd like. Vegan versions or carob chips are good too for a non-dairy option.

Storage

  • Store the toffee in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
  • For longer storage, freeze for up to 3 months and thaw in the refrigerator before serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

See the recipe card for quantities.

Instructions

Lightly coat a large baking sheet or cookie sheet with nonstick cooking spray, then line it with parchment paper for easy cleanup. Arrange graham crackers in a single layer to cover the pan completely.

Graham crackers spread on a baking pan

In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar and bring the mixture to a boil, stirring constantly.

Let it boil for 3-4 minutes until thickened and bubbly. Remove from heat and stir in the vanilla extract.

Butter and sugar melted in a pan

Carefully pour the caramel mixture over the graham crackers, using a spatula to spread it evenly and ensure all crackers are coated.

Spreading caramel all over the crackers

Place the pan in a preheated oven at 350°F (175°C) and bake for 7-10 minutes until the caramel is bubbly and slightly darkened. Then sprinkle the milk chocolate chips over the hot caramel.

Wait a minute for the chocolate to soften, then spread it evenly with a spatula to create a smooth layer. Sprinkle the peanuts over the melted chocolate, pressing them gently to adhere.

A bowl of chocolate to be poured over

Let the graham cracker toffee bark cool at room temperature for 15-20 minutes, then transfer the pan to the freezer for 30 minutes to fully set.

Hands breaking the crackers apart

Once firm, remove the saltine cracker toffee from the pan and break it into bark-like pieces or bars, depending on your preference. Serve and enjoy!

Hint: Make sure to spread the caramel evenly over the graham crackers to coat them completely. This ensures a uniform, crunchy texture in every bite!

⭐ Top Tip

  • Line the Baking Sheet: Use parchment paper or foil to line your baking sheet. This prevents sticking and makes cleanup a breeze.
  • Work Quickly with Chocolate: Sprinkle the chocolate chips over the hot caramel as soon as it come out of the oven so they melt evenly and are easy to spread.
  • Customize Your Toppings: Get creative with sprinkles, shredded coconut, or crushed candies for a fun twist.

FAQ

More Recipes

Celebrate your holidays with my favorite sweets:

 

Pieces of Graham Cracker Toffee in a plate
5 from 2 votes
Print Pin Recipe

5 Ingredient Graham Cracker Toffee

Sweet, crunchy, and irresistibly easy, 5 Ingredient Graham Cracker Toffee is the perfect holiday treat ready in just over an hour!
Prep Time10 minutes
Cook Time10 minutes
Cool Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12
Calories: 477kcal
Author: Lainey

Ingredients

  • 1 pack graham crackers
  • ¾ cup brown sugar
  • ¾ cup butter
  • 1 - ½ cups peanuts (chopped or whole, as preferred)
  • 1 cup milk chocolate chips

Instructions

Prepare the Base:

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or aluminum foil. Arrange the graham crackers in a single layer, covering the entire baking sheet.

Make the Caramel:

  • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until it begins to bubble and thickens into a caramel-like consistency (about 3-5 minutes).

Assemble the Toffee:

  • Pour the caramel mixture evenly over the graham crackers, spreading it with a spatula to ensure all crackers are coated.

Add the Peanuts:

  • Sprinkle the peanuts evenly over the caramel layer, pressing them down gently so they stick.

Bake:

  • Place the baking sheet in the preheated oven and bake for 7-10 minutes, or until the caramel is bubbly and slightly darkened.

Add the Chocolate:

  • Remove the tray from the oven and immediately sprinkle the milk chocolate chips over the hot caramel. Wait a minute or two for the chocolate to melt, then spread it evenly with a spatula.

Cool and Set:

  • Let the toffee cool at room temperature for about 20 minutes, then transfer it to the refrigerator to set completely (about 1 hour).

Break and Serve:

  • Once fully set, break the toffee into pieces and enjoy!
Leave a Comment
Serving: 1gCalories: 477kcalCarbohydrates: 52gProtein: 7gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 323mgPotassium: 261mgFiber: 3gSugar: 30gVitamin A: 355IUCalcium: 72mgIron: 2mg
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No Bake OREO Cheesecake

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A super easy No Bake OREO Cheesecake that you and your family will love! You can have this on Christmas, New Year, or any other party that you feel would be nicer to have a sweet decadent treat! 🙂

3 Ingredient No Bake Oreo cheesecake in a pan

Tips and Procedures:

  • Avoid the holiday rush and make this No Bake Oreo Cheesecake even 3 days ahead!
  • Soften the ingredients that need to be softened before starting the mixing process. It saves you time and you will avoid having big chunks of cream cheese in your cheesecake.
  • For the crushed Oreos, you can opt to buy pre-crushed ones. It will save you time and it will be less messy for your kitchen!
  • If you do not have a cool whip on hand. you can use heavy whipped cream instead.
  • For a more enticing presentation, melt some white chocolate and drizzle of top of the No-Bake Oreo Cheesecake.

How to Make No Bake OREO Cheesecake:

Listed below are all the ingredients you will need:

  • Oreo Cookies
  • butter
  • cool whip
  • cream cheese
  • powdered sugar
  • chocolate instant pudding
  •  milk**

In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos:

mixing the crushed Oreos with melted butter for the No Bake Oreo Cheesecake Recipe

After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling. This will be your cheesecake base:

prepping the Oreo cheesecake base for the No Bake Oreo Cheesecake

In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined:

mixing the cream cheese for the No Bake Oreo Cheesecake

Next, add the filling to the pre-made cheesecake base and spread evenly:

pouring the cream cheese mixture on top of the Ore crust for the No Bake Oreo Cheesecake

Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken:

mixing the wet and dry ingredients of the No Bake Oreo Cheesecake Recipe

Add the mixture and spread evenly across the cheesecake:

spreading the chocolate cream cheese mixture on top of the cheesecake base

Sprinkle the remaining crushed Oreos on top. Pop into the freezer:

adding crushed oreos on top of the oreo cheesecake

Before serving, thaw the cheesecake a bit to soften it:

3 Ingredient No Bake oreo cheesecake in a pan

And here's the no-bake oreo cheesecake at my Thanksgiving Dinner.

3 Ingredient no bake oreo cheesecake with other Christmas desserts in a buffet

My family loved it and they always remind me to make it again every Thanksgiving!

3 Ingredient no bake oreo cheesecake on a cake stand

Frequently Asked Questions:

Q: Can you use condensed milk instead of powdered sugar?

A: Yes, you can use that instead of powdered sugar but make sure to taste the mixture from time to time as you slowly add condensed milk to ensure that it is just the right amount of sweetness.

A: You can use the pre-crushed Oreos, those don't have fillings. But if you are going to crush them yourself, you can scrape out the fillings if you do not like your cheesecake to be too sweet.

Q: Which is the diameter of the pan did you use to make the no-bake Oreo cheesecake?

A: I used an 8 x 10-inch pan for this recipe.

Q: Can you make this two days ahead?

A: Making desserts in advance is always a winner solution to a busy party ahead. For this recipe, you can surely make these even 3 days ahead.

More Oreo Dessert Recipes:

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Print Pin Recipe

No Bake OREO Cheesecake

This Easy No Bake Oreo Cheesecake is smooth and creamy with the right amount of chocolate goodness from the crushed Oreos!
Author: Lainey

Ingredients

  • 1 package Oreo Cookies
  • ¾ stick of butter melted
  • 1 16oz cool whip
  • 1 8oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 5.9oz chocolate instant pudding
  • 2 ¾ cup milk**

Instructions

  • In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos.
  • After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. This will be your cheesecake base.
  • Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling.
  • In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined.
  • Next, add the filling to the pre-made cheesecake base and spread evenly.
  • Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken.
  • Add the mixture and spread evenly across the cheesecake.
  • Pop into the freezer and thaw a bit before serving.
Leave a Comment

Notes

**in the video I said 1 cup, I meant 2 ¾ cups milk.

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Peanut Butter Nutella Swirl Cookies

· 12 Comments

Get ready to fall in love with these Peanut Butter Nutella Swirl Cookies—a dreamy combo of creamy peanut butter and rich, chocolatey Nutella swirled into a soft, chewy cookie! These cookies are the perfect treat when you're craving something sweet, nutty, and extra gooey.

If you’re into fun and easy cookie recipes, check out my Brownie Cookies or these kid-favorite Cookie Dough Bites!

crunchy Peanut Butter Nutella Swirl Cookies on red glass cup
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What are Peanut Butter Nutella Swirl Cookies?

These Peanut Butter Nutella Swirl Cookies are a fun twist on the classic chewy peanut butter cookie. They mix natural peanut butter or your favorite brand like Skippy with light brown sugar, granulated sugar, and a swirl of chocolate hazelnut spread.

The Nutella adds a sweet richness that takes these cookies to a whole new level. Popular year-round, they're especially great for pantry-friendly baking days or when you want something quick to whip up in one or two separate bowls.

Whether you're using an electric mixer or mixing by hand, this is a no-fuss dessert perfect for all ages!

Substitutions

  • creamy peanut butter – use natural peanut butter or almond butter; Skippy works well too
  • eggs (large egg) – substitute with flax egg or chia egg (vegan option)
  • Nutella – use any brand of chocolate hazelnut spread (like Justin’s or store brands)

Variations

  • Chocolate chip – fold in chocolate chips with the Nutella for extra richness
  • Crunchy – add chopped nuts or crushed pretzels
  • Fork pattern – press cookies with a fork for a classic peanut butter cookie look

Storage & Leftovers

  • Countertop – store in an airtight container at room temperature for up to 5 days
  • Refrigerator – keep in a container in the fridge for up to 10 days
  • Freezer (baked) – freeze in a sealed container or bag for up to 3 months
  • Freezer (dough) – form cookie dough into small balls and freeze; bake directly from frozen
Peanut Butter Nutella Swirl Cookies in a glass cup

Ingredients

Instructions

In your mixing bowl, you're going to add the softened butter and the white and brown sugars. Mix it until it is light and fluffy:

creaming the butter and sugar

Once that is done, add in the vanilla extract, eggs, and creamy peanut butter and continue mixing. After thoroughly mixing, set the bowl aside:

adding in the creamy peanut butter and eggs to the butter and sugar mixture

Add the wet and dry ingredients and mix well:

mixing the wet and dry ingredients of the Peanut Butter Nutella Swirl Cookies recipe

After mixing the cookie dough thoroughly, you can add in the Nutella and mix well again:

mixing the Nutella to the cookie dough using a handheld mixer

Form into cookie balls and arrange on a cookie sheet:

ready to bake cookie dough balls on a baking sheet

Tadaaah! Freshly baked Peanut Butter Nutella Swirl Cookies right in your very own kitchen! This, I should say, is one of my favorite Nutella cookie recipes!

freshly baked Peanut Butter Nutella Swirl Cookies

See the delicious swirls of Nutella in every cookie! I wasn't able to resist, I took a bite while I was cooling down the cookies. 🙂

holding a freshly baked Peanut Butter Nutella Swirl Cookie

Top Tip

  • Don't forget to sift all the dry ingredients before mixing. It is best to make sure you get no lumps in your cookies.

FAQ

More fun cookie recipes you can try:

Peanut Butter Nutella Swirl Cookies
4.08 from 13 votes
Print Pin Recipe

Peanut Butter Nutella Swirl Cookies

Bake up these Peanut Butter Nutella Cookies for the ultimate chewy dessert! Swirled with chocolate hazelnut, they’re soft and crazy addictive!
Prep Time15 minutes
Bake Time10 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 234kcal
Author: Lainey

Ingredients

  • 1 cup butter softened
  • ⅔ cups cream peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ⅔ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • heaping ⅓ cup Nutella

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet or pan with parchment paper.
  • In a large bowl, use an electric mixer to cream the butter, granulated sugar, and light brown sugar until fluffy.
  • Once that is done, add in the vanilla extract, eggs, and creamy peanut butter and continue mixing.
  • After thoroughly mixing, set the bowl aside.
  • Add the wet and dry ingredients and mix well.
  • Microwave Nutella for 10–15 seconds if needed, then gently fold it into the dough using a spoonful at a time. Don’t overmix—just swirl.
  • Scoop into small balls and place on the prepared baking sheet, spaced evenly.
  • Bake for 8–10 minutes or until the edges are golden and centers look set.
  • Let cookies sit on the pan for 5 minutes before transferring to a cooling rack.
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Serving: 1cookieCalories: 234kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 288mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 256IUCalcium: 18mgIron: 1mg

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3 Ingredients Peanut Butter Fudge Condensed Milk

· 3 Comments

Who can resist the magic of chocolate and peanut butter together?! As a true fan of this combo, I can promise this recipe is a total winner. Plus, it’s perfect as a holiday dessert! With only 3 ingredients, this creamy peanut butter fudge with condensed milk will be the star of your Christmas table!

In search for more easy fudge recipes? Why not try my Skillet Brookie, 3 Ingredient Oreo Fudge, and Hot Fudge Chocolate Cake.

sweet Reese peanut butter fudge
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Ingredients

  • milk chocolate chips
  • condensed milk
  • Reese's peanut butter cups

See the recipe card for the quantities.

Instructions

Gather all the ingredients for this easy peanut butter fudge recipe, and let's begin!

In a large microwave-safe bowl, add 3 cups of milk chocolate chips and half a can of condensed milk. Then pop it in the high-powered microwave for about 30 seconds:

A bowl filled with chocolate chips and condensed milk, with chocolate candies blurred in the background.


Mix it thoroughly, then set the bowl aside:

A bowl of chocolate being mixed with a pink spatula.

In a pie pan or a 9-inch pan covered with aluminum foil, add about 16 to 18 Reese's cups and pour the chocolate mixture on top and spread out evenly:

Chocolate fudge being smoothed into a tin foil pan using a pink spatula.

Decorate the top of the fudge with the extra pieces of Reese's cups, however you like. Pop it in the refrigerator until it hardens for about an hour:

Decadent chocolate fudge, beautifully decorated.

Aren't you going to dig into this chocolate peanut butter fudge? It looks so yummy! Have a slice of it and enjoy!

Substitutions

  • Nut-free Cups: If you're allergic to peanuts or just prefer a different nut butter, you can substitute peanut butter cups with cashew butter, almond butter, or even sunflower seed butter cups.
  • Dairy-Free Condensed Milk: Condensed coconut milk can be used in place of standard sweetened condensed milk for a dairy-free alternative.
  • Alternative Sweeteners: Try using maple syrup, honey, agave nectar, or a sugar-free option if you want to use a different sweetener.

Variations

  • Nutty Crunch Fudge: For extra crunch and flavor, toss in chopped nuts such as almonds, pecans, or walnuts. To make the nuts even nuttier, toast them first.
  • Add-Ins: Feel free to add vanilla extract, shredded coconut, mini chocolate chips, dried fruit (e.g., cranberries, raisins), or any toppings you want to your fudge. These ingredients can enhance your fudge's flavor, texture, and visual appeal.
  • Salted Caramel Peanut Butter Fudge: Drizzle the fudge with caramel sauce and sprinkle it with sea salt for a delectable sweet and salty flavor combo.

Storage

  • Refrigeration: Store the fudge in an airtight container in the refrigerator for 1-2 weeks. To keep moisture out, ensure that the container is properly sealed.
  • Layering: If you need to stack several layers of fudge in the container, use wax paper or parchment paper between them to keep them from sticking together.
  • Room Temperature: If you like a softer texture, keep the fudge at room temperature for just a few days, especially in colder areas. However, be cautious at warmer temperatures, since the fudge may become too soft or melt.
  • Freezing: The fudge can also be frozen for long-term storage. Individual pieces should be carefully wrapped in plastic wrap or aluminum foil before being stored in a freezer-safe container or resealable freezer bag. Thaw the fudge in the fridge overnight before serving.

Top Tip

Make sure to use good-quality chocolate chips, peanut butter cups, and sweetened condensed milk for a rich, creamy texture and a more flavorful fudge. Stir them thoroughly until you have a smooth and well-combined fudge mixture.

FAQs

easy to make and delicious 3-Ingredient Peanut Butter Fudge with condensed milk in a red bowl
5 from 2 votes
Print Pin Recipe

3 Ingredient Peanut Butter Fudge with Condensed Milk

Indulge in our easy yet delectable 3-ingredient Peanut Butter Fudge with Condensed Milk for any sweet craving! It's creamy, smooth, and full of peanut butter taste. Yum!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 9x9 pan
Calories: 2784kcal
Author: Lainey

Ingredients

  • 3 cups milk chocolate chips
  • ½ can 7 oz condensed milk
  • 16-18 pieces Reese's Cups

Instructions

  • In a large bowl, add 3 cups of milk chocolate and half a can of condensed milk. Then pop it in the high-powered microwave for about 30 seconds.
  • Mix it thoroughly then set the bowl aside.
  • In a pie pan or a 9-inch pan covered with aluminum foil, add about 16 to 18 Reese's cups and pour the chocolate mixture on top and spread out evenly.
  • Decorate the top of the fudge with the extra pieces of Reese's cups, however you like.
  • Pop in the refrigeratorfor at least hour or until it hardens
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Notes

If not using a high-powered microwave, pop the chocolate mixture for a total of 45 seconds.
Serving: 1gCalories: 2784kcalCarbohydrates: 356gProtein: 2gFat: 159gSaturated Fat: 98gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 58mgPotassium: 1600mgFiber: 1gSugar: 316gVitamin A: 10IUVitamin C: 0.1mgCalcium: 400mgIron: 0.2mg

Watch The Recipe Video!

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