Chickpea Chocolate Cookies (Gluten Free)

Chickpea Chocolate Cookies PinThis Vegan Chickpea Chocolate Cookies recipe is so delicious! The cookies are moist and oh so chocolatey. They’re perfect for non-vegan potlucks. They’re also great if you’re suffering from an intense chocolate craving because you can have them ready to eat fresh from the oven in about 20 minutes.

There’s no flour in this recipe. The chickpeas do all the heavy lifting. That means it’s gluten-free as long as all the other ingredients don’t have gluten. The chickpeas also make these cookies a protein powerhouse with 4 grams per cookie.

The peanut butter combines with the cocoa powder to make a really rich chocolate peanut buttery taste. The vegan chocolate chips are optional since the cookies are already very chocolatey. By omitting them, you’ll cut the saturated fat in half and the calories by a third. Each cookie is 82 calories without the chocolate chips.

If you like moist chocolate desserts, you’ll also LOVE our Vegan Beet Brownies.

Chickpea Chocolate Cookies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Zucchini Bread

Vegan Zucchini Bread PinAmelia loves making dessert breads and I love eating them! And this Vegan Zucchini Bread is not exception!

We don’t make breads like this or our delicious Vegan Pumpkin Bread very often because we tend to eat them too quickly. But it’s a nice treat once in awhile, especially when we score some fresh organic zucchini.

Be sure to drain off as much moisture as you can from the zucchini. You can always add extra moisture with almond milk, but you don’t want the batter to be too runny.

This bread makes a nice dessert, but you can also eat it for breakfast with a little fruit or vegan yogurt.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Beet Brownies

Vegan Beet Brownies PinWe used to buy Vegan Beet Brownies far more than we should have at Beet Box Bakery & Cafe, a vegan bakery that used to be walking distance from us when we lived in Uptown. If you’re in Denver, you have to try this place. They have amazing bread, sandwiches and desserts.

One day, instead of walking to Beet Box, Amelia decided to make some Vegan Beet Brownies from scratch and boy were they delicious. These brownies are so moist and chocolatey that you might have to put them behind lock and key or they won’t last a day!

Beet puree makes a great binder so it’s a good egg replacer in baked desserts. It’s also naturally sweet, so combined with the maple syrup in this recipe, you get a very rich brownie.

If you don’t have a non-stick baking pan,  you may want to use a little cooking spray or oil to grease the pan. Just spray a tiny amount down the middle and use your fingers to spread it over the bottom and sides. Or, put a tiny amount on a paper towel as shown in the video and use it to lightly coat the baking dish.

Vegan Beet Brownies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Summer Peach Cobbler

Vegan Summer Peach Cobbler PinThis amazingly delicious Vegan Summer Peach Cobbler recipe comes to us from Kristie Middleton, Senior Director of Food Policy for the Humane Society of the United States. She’s also the author of the widely popular book, “MeatLess: Transform the Way You Eat and Live – One Meal at a Time.”

Amelia and I had the pleasure of meeting Kristie at a Humane League Gala here in Denver, and also at her book signing at the Tattered Cover. Her mission in life and with the Humane Society is to help people transition to a “meatless” diet.

With tons of recipes like this Vegan Summer Peach Cobbler in her book, she’s doing a great job of showing people how to eat a more humane diet without sacrificing any of the flavor they’re used to with more traditional, less humane ingredients.

 Follow Kristie on Facebook!

If you’re concerned about your oil and salt intake, you can reduce the vegan butter by half and eliminate the salt. We made it both ways and it was delicious both ways.

Note: This is not a health food recipe. It’s meant to be a rare, special occasion treat. If you’re trying to lose weight or lower your cholesterol, just eat the peaches and skip the cobbler.


MeatLess by Kristie Middleton

Kristie-Middleton-Meatless_cover_lo A great resource to have in every transitioning vegan kitchen!

This book is loaded with concrete rationale for reducing or eliminating meat from your diet, as well as showing you how to make the transition easier. Kristie provides substitutes for common animal ingredients and dozens of plant-based recipes that will tease the tastebuds of any standard American food eater.

You don't have to sacrifice flavor for compassion. You can have both!


Chocolate Peppermint Cookies

Chocolate Peppermint Cookies PinThese Chocolate Peppermint Cookies are perfect for your holiday parties. The sweetness of the chocolate combined with the peppermint give them a refreshing mouth feel. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.

One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.

PLAN AHEAD: The dough needs to be refrigerated for 4 hours before you can bake it. Or, you can also put the dough in the freezer for 1 hour if you’re short on time. We discovered this trick when we forgot to plan ahead while making these cookies with our niece. Necessity is the mother of invention 🙂

Chocolate Peppermint Cookies Prep 1

Bookmark this recipe in your holiday vegan recipes folder so you can find them next year.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Chia Seed Pancakes

Vegan Chia Seed PancakesThese Vegan Chia Seed Pancakes are both filling and delicious. The chia seeds give them extra volume, fiber and protein to keep you going all morning.

Chia seeds are a great source of protein, fiber, omega-3 fatty acids and calcium. Numerous studies show that chia seeds help with skin conditions, aging, digestive health, heart health, treatment of diabetes, stronger bones, muscle building, weight loss, cancer prevention and treatment, and dental health. These benefits surely put chia seeds in the super food category.

Because they expand in liquid, chia seeds make you feel fuller and therefore eat less. That’s why they help with weight loss. When prepared in meals like these pancakes, they’re hardly noticeable, but you still get their powerful nutrient punch.

We like to cook our pancakes on an electric griddle. You can cook more of them at once and they cook more evenly than cooking them on the stove.

These Vegan Chia Seed Pancakes are oil free and soy free, but you can probably make them gluten free by swapping out the all-purpose flour with a gluten free variety. If you try that, let us know how it goes in the comments.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip CookiesThese delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It’s impossible to eat just one. They disappear in handfuls.

If you’re like me and you love pumpkin, these really hit the spot. While pumpkin is traditionally a fall/holiday ingredient, there’s nothing stopping you from eating pumpkin all year long.

Amelia is the baker in the house, so I beg and plead with her to make delicious pumpkin recipes all the time. I’m sure she’s sick of pumpkin by now, but I’ve loved it all my life and don’t need an excuse to eat it.

A perfect day for me is capped off with a couple of these amazing Pumpkin Oatmeal Chocolate Chip Cookies.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Pumpkin Bread with Cranberry

Vegan Pumpkin BreadThis Vegan Pumpkin Bread with Cranberries is moist and delicious…and it’s really pumpkin-y! It won’t last 5 minutes at your next holiday gathering!

Pumpkin is a favorite ingredient of mine. Doesn’t matter whether it’s in a pie, a cookie, bread, pudding or anything else. I love it! Amelia made this Vegan Pumpkin Bread at my request because we had a can of pumpkin to use and I couldn’t let it just sit there doing nothing.

The cranberries give it a little extra texture, tartness and sweetness. I’m usually a pumpkin purest, but the cranberries taste really good in it.

Enjoy topped with a little vanilla yogurt or nice-cream.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Chickpea Scramble

Chickpea ScrambleThis Chickpea Scramble recipe is a great substitute for eggs and tofu. It’s made with chickpea flour, which is full of nutritious protein and complex carbs. It has a similar texture to scrambled eggs while the Himalayan black salt gives the scramble an egg smell and flavor.

Like eggs, this recipe has a lot of protein. Unlike eggs, it has a lot of fiber and NO cholesterol. We sautéd the veggies with vegetable broth so it’s also oil free and the chickpea flour makes it gluten free. You just can’t go wrong with this delicious recipe!

Enjoy with a slice of whole grain toast or our delicious Oven Roasted Red Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Cornbread

Vegan Cornbread PinThis Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It’s moist, flavorful and delicious! And it only takes a few minutes to prepare.

We used Bow & Arrow Yellow Cornmeal and it turned out great. Amelia veganized the recipe on the back of the cornmeal bag by replacing the egg with Ener-G Egg Replacer, the butter with Original Earth Balance Butter and the milk with Califia Farms Unsweetened Almond Milk.

I really have no idea why anyone cooks the old way anymore when you can eat something this delicious without any cholesterol or cruelty. If you don’t tell people this recipe is vegan, they won’t know. In fact, they will probably ask for the recipe. It’s that freaking good!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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