Pumpkin Spice Dairy-Free Cookies
Pumpkin spice dairy-free cookies are a delightful treat to celebrate the flavors of fall without any dairy products. These soft and chewy cookies are packed with the warm spices of cinnamon, nutmeg, and cloves, and have the inviting taste of pumpkin that makes them perfect for autumn gatherings or cozy evenings at home. Enjoy them with a cup of dairy-free hot chocolate or a warm brew of spiced tea for a comforting dessert experience.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Coconut oil | 1/2 cup (melted) |
| Brown sugar | 1 cup |
| Granulated sugar | 1/4 cup |
| Egg flax (1 tbsp ground flaxseed + 2.5 tbsp water) | 1 egg equivalent |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/2 tsp |
| Dairy-free chocolate chips (optional) | 1 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the melted coconut oil, pumpkin puree, brown sugar, and granulated sugar. Mix well until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and spices (cinnamon, nutmeg, ginger, cloves, and salt).
- Add the dry ingredients to the wet mixture and mix until just combined. If desired, fold in dairy-free chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your dairy-free pumpkin spice cookies!
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Maple Pecan Crumble Bars
Maple Pecan Crumble Bars are a delicious, dairy-free dessert that showcases the rich flavors of maple syrup and crunchy pecans. These bars have a buttery crumble topping and a sweet, nutty filling that makes them perfect for fall gatherings or a sweet treat on a cozy evening. With their delightful texture and comforting taste, they are sure to become a favorite in your dairy-free dessert repertoire.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| All-purpose flour | 1 cup |
| Brown sugar | 1/2 cup |
| Maple syrup | 1/2 cup |
| Coconut oil | 1/3 cup (melted) |
| Pecan halves | 1 cup |
| Ground cinnamon | 1 tsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large bowl, mix rolled oats, flour, brown sugar, baking powder, cinnamon, and salt.
- Add melted coconut oil and maple syrup, stirring until combined, and then fold in the pecan halves.
- Press half of the mixture firmly into the bottom of the prepared baking dish to form the base.
- Spread remaining mixture on top and bake for 25-30 minutes or until golden brown. Let cool before slicing into bars. Enjoy your Maple Pecan Crumble Bars!
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Apple Cinnamon Oatmeal Bake
Apple Cinnamon Oatmeal Bake is a warm and comforting dairy-free dessert that combines wholesome oats, sweet apples, and aromatic cinnamon. This dish is perfect for fall, as it not only satisfies your sweet tooth but also fills your kitchen with a delightful aroma. Enjoy it for breakfast or as a light dessert, and feel free to serve it with a scoop of dairy-free ice cream for an extra treat.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Almond milk (or any dairy-free milk) | 2 cups |
| Maple syrup | 1/4 cup |
| Apples (diced) | 2 cups |
| Ground cinnamon | 2 tsp |
| Baking powder | 1 tbsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | 1/2 cup |
| Dried cranberries (optional) | 1/2 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large mixing bowl, combine rolled oats, baking powder, salt, and ground cinnamon.
- In another bowl, mix almond milk, maple syrup, and vanilla extract, then combine with the dry ingredients.
- Fold in the diced apples, walnuts, and dried cranberries if using.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes or until the top is golden and set. Allow to cool slightly before serving. Enjoy your Apple Cinnamon Oatmeal Bake!
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Vegan Chocolate-Chip Pumpkin Muffins
Vegan Chocolate-Chip Pumpkin Muffins are a delightful fall treat that perfectly combines the warm flavors of pumpkin spice with the sweetness of chocolate chips. These muffins are not only dairy-free and egg-free, but they also make for a nutritious snack or breakfast option that everyone will enjoy. Moist, fluffy, and packed with pumpkin goodness, they’re sure to become a staple in your fall baking repertoire.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/2 cup |
| Almond milk | 1/2 cup |
| Coconut oil (melted) | 1/3 cup |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/2 tsp |
| Chocolate chips (dairy-free) | 1/2 cup |
| Vanilla extract | 1 tsp |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy your Vegan Chocolate-Chip Pumpkin Muffins!
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Coconut Caramel Flan
Coconut Caramel Flan is a luscious and creamy dessert that brings together the richness of coconut milk and the velvety texture of traditional flan, all without dairy. This delightful treat features a sweet caramel layer atop a smooth custard base, making it the perfect ending to any fall meal. With its tropical twist, it’s a comforting dish that will transport your taste buds to warmer shores while still embracing the cozy flavors of the season.
| Ingredients | Quantity |
|---|---|
| Coconut milk | 1 can (13.5 oz) |
| Silken tofu | 1 cup |
| Maple syrup | 1/2 cup |
| Cornstarch | 1/4 cup |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Brown sugar | 1/2 cup |
| Water | 1/4 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a flan mold or a round baking dish.
- In a saucepan, combine brown sugar and water over medium heat, stirring until the sugar dissolves and turns into caramel. Pour the caramel into the prepared mold and let it set.
- In a blender, combine coconut milk, silken tofu, maple syrup, cornstarch, vanilla extract, and salt. Blend until smooth and well combined.
- Pour the coconut mixture over the set caramel in the mold.
- Place the mold in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the flan mold.
- Bake for 45-50 minutes, or until the flan is set. Let it cool, then refrigerate for at least 4 hours before inverting to serve. Enjoy your Coconut Caramel Flan!
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Dairy-Free Chai Pudding
Dairy-Free Chai Pudding is a warm and aromatic dessert that captures the comforting spices of chai tea in a silky, creamy texture. This delightful treat is made with dairy-free ingredients, allowing everyone to enjoy its rich flavors without the use of traditional dairy products. Perfect for fall, this pudding is not only delicious but also boasts the health benefits of spices like cinnamon and ginger.
| Ingredients | Quantity |
|---|---|
| Chai tea bags | 2 bags |
| Almond milk | 2 cups |
| Chia seeds | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground ginger | 1/4 tsp |
| Salt | 1/4 tsp |
Instructions:
- In a saucepan, heat the almond milk and chai tea bags over medium heat until steaming; let it steep for about 5 minutes, then remove the tea bags.
- Stir in maple syrup, vanilla extract, ground cinnamon, ground ginger, and salt.
- Whisk in the chia seeds until thoroughly combined.
- Transfer the mixture to a bowl or individual jars and refrigerate for at least 4 hours or overnight until set.
- Serve chilled, garnished with additional cinnamon or fresh fruit if desired. Enjoy your Dairy-Free Chai Pudding!
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Sweet Potato Brownies
Sweet Potato Brownies are a delightfully rich and fudgy treat that combines the natural sweetness of sweet potatoes with cocoa powder for a decadent chocolate flavor that’s both dairy-free and gluten-free. These brownies are perfect for the fall season, offering a nutritious alternative to traditional desserts while satisfying your sweet tooth.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (mashed) | 1 cup |
| Almond butter | 1/2 cup |
| Maple syrup | 1/2 cup |
| Cocoa powder | 1/2 cup |
| Almond flour | 1/2 cup |
| Baking powder | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Dairy-free chocolate chips (optional) | 1/2 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract until smooth.
- In another bowl, combine cocoa powder, almond flour, baking powder, ground cinnamon, and salt.
- Gradually stir the dry ingredients into the wet ingredients until fully combined. If desired, fold in dairy-free chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares. Enjoy your Sweet Potato Brownies!
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Spiced Pear Crisp
Spiced Pear Crisp is a warm and comforting dessert that perfectly captures the essence of fall. Bursting with the natural sweetness of ripe pears and infused with autumn spices, this dairy-free treat is topped with a crunchy oat topping for a delightful contrast in texture. It’s simple to make and ideal for cozy gatherings or as a sweet end to a meal.
| Ingredients | Quantity |
|---|---|
| Ripe pears (peeled and sliced) | 4 cups |
| Oats | 1 cup |
| Almond flour | 1/2 cup |
| Brown sugar | 1/2 cup |
| Coconut oil (melted) | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
| Maple syrup | 2 tbsp |
| Lemon juice | 1 tbsp |
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a baking dish (about 9×9 inches) by greasing it lightly.
- In a mixing bowl, combine the sliced pears with maple syrup, lemon juice, ground cinnamon, nutmeg, and salt. Toss until pears are evenly coated and place in the prepared baking dish.
- In another bowl, mix the oats, almond flour, brown sugar, and melted coconut oil together until crumbly.
- Sprinkle the oat mixture evenly over the pear layer in the baking dish.
- Bake for 30-35 minutes or until the pears are bubbly and the topping is golden brown. Allow to cool slightly before serving. Enjoy your Spiced Pear Crisp!
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Vegan Gingerbread Cookies
Vegan Gingerbread Cookies are a delightful and festive treat that embodies the warmth and flavor of the holiday season, while being completely dairy-free. These spiced cookies are soft and chewy, infused with molasses, ginger, and cinnamon, making them a perfect addition to your fall or winter gatherings. Decorate them with vegan icing or enjoy them plain with a cup of tea or coffee.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Ground ginger | 2 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1/4 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Molasses | 1/2 cup |
| Coconut oil (melted) | 1/3 cup |
| Almond milk | 1/4 cup |
| Vanilla extract | 1 tsp |
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, combine the brown sugar, molasses, melted coconut oil, almond milk, and vanilla extract, then mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet. Flatten slightly if desired.
- Bake for 10-12 minutes, until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your Vegan Gingerbread Cookies!
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Nutty Cranberry Energy Bites
Nutty Cranberry Energy Bites are a nutritious and delicious snack that is perfect for fall. These bite-sized treats are packed with wholesome ingredients like oats, nuts, and dried cranberries, making them an excellent option for a quick energy boost during your busy autumn days. They are also incredibly easy to make and are completely dairy-free.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Almond butter | 1/2 cup |
| Maple syrup | 1/4 cup |
| Dried cranberries | 1/2 cup |
| Chopped nuts (e.g., walnuts or almonds) | 1/2 cup |
| Chia seeds (optional) | 2 tbsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
Instructions:
- In a mixing bowl, combine all the ingredients: rolled oats, almond butter, maple syrup, dried cranberries, chopped nuts, chia seeds, vanilla extract, and salt.
- Stir until all ingredients are well combined and form a sticky mixture.
- Use your hands to roll the mixture into small balls, about 1-inch in diameter.
- Place the energy bites on a parchment-lined baking sheet and chill them in the refrigerator for at least 30 minutes to set.
- Store in an airtight container in the fridge for up to a week. Enjoy your Nutty Cranberry Energy Bites!
Chocolate Avocado Mousse
Chocolate Avocado Mousse is a rich and creamy dessert that combines the smooth texture of ripe avocados with the indulgent flavor of chocolate, making it a delightful treat for fall. This dessert is not only dairy-free but also packed with healthy fats, making it a guilt-free option for satisfying your sweet cravings.
| Ingredients | Quantity |
|---|---|
| Ripe avocados | 2 |
| Unsweetened cocoa powder | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 tsp |
| Almond milk | 1/4 cup |
| Pinch of salt | To taste |
Instructions:
- In a blender, combine the ripe avocados, unsweetened cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt.
- Blend until the mixture is smooth and creamy, stopping to scrape down the sides of the blender if necessary.
- Taste and adjust sweetness if needed by adding more maple syrup.
- Spoon the mousse into individual serving dishes and chill in the refrigerator for at least 30 minutes.
- Serve chilled, optionally topped with dairy-free whipped cream or fresh berries. Enjoy your delicious Chocolate Avocado Mousse!
