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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies with oat and almond flour and dark chocolate chips. The perfect classic vegan cookie for any occasion!

It’s cookieeeeeee season, friends!

Just this week, I have three batches of cookies on the menu for three respective holiday events.

And pretty much every gathering this time of year requires cookies, am I right?

Today, I’m sharing with you a classic chocolate chip cookie with an un-classic vegan and gluten-free twist.

I first made these cookies for “Cousinsgiving” last weekend when we celebrated with my cousin, her husband, and their (now toddler!) daughter.

They were the perfect chocolate studded dessert after a beautiful spread of Vegan Zoodle Carbonara, cranberry sauce, delicata squash, and green beans.

I love that these cookies are easy to mix up in one bowl, making them a go-to recipe for last minute cookie exchanges.

You know, for the times you find out the night before (or the day of!) that you need cookies for an event.

Have no fear, these Vegan Chocolate Chip Cookies are here.

They’re made with the perfect mix of oat and almond flour and lots of dark chocolate chips.

This perfect classic vegan cookie also happens to be packed with fiber, plant-based protein, and healthy fats.

Not that we need to worry about the perfect nutrition label this time of year (or ever), but now you know!

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1-Bowl Blondies

By Flora & Vino 3 Comments

1-Bowl Blondies with oat and almond flour sweetened with pure maple syrup. Top with Endangered Species 60% Dark Chocolate Baking Chips!

Thanksgiving came and went and now the world is hustling and bustling in a holiday craze.

I actually finished my holiday shopping early this year because I was overeager to buy gifts in October and November.

This feels like a major flex now, because I have more time for writing my Christmas cards and…baking.

Friends, ’tis the season for baking.

Baking all things, but mostly sweet things.

I’m excited to share my first December baked good with you.

I had my oven on every day last week working on different variations of blondies.

What I’m sharing with you today is my favorite; sweet, chewy, and chocolate studded goodness.

These 1-Bowl Blondies are made with oat and almond flour sweetened with pure maple syrup.

Top them with Endangered Species 60% Dark Chocolate Baking Chips and don’t forget to measure chocolate chips with your soul.

Make a pan of these vegan and gluten-free blondies for you and yours!

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Vegan Morning Glory Muffins

By Flora & Vino Leave a Comment

Vegan Morning Glory Muffins made with shredded carrots, dried fruit, nuts, and Organic SunButter. Perfect for a quick breakfast or snack!

After daylight savings time told us to “fall back” (thanks, daylight savings!) I’ve been trying to use that extra hour to get an hour ahead…on life.

It feels like a cheat, doesn’t it?

Without missing a wink of sleep, I’m suddenly back to being a 6 AM-riser, something I haven’t been able to accomplish before we brought Flora home.

The past few months, I fell into an easy routine as a new dog mom of sleeping as long as Flora would let me, only getting up to her insistent barks at my side of the bed.

But this week, I’m back, baby.

I’m back to my early morning Pilates + strength workouts before breakfast.

Back to eating a protein-packed breakfast after said workout ends.

I’m also back to starting my entrepreneurial workday at a time I wouldn’t be embarrassed to share with you.

It’s funny how a singular hour can make that much of a difference in the day, isn’t it?

This hour gave me confidence, focus, and self back.

So, now the hard part…I need to hold onto that hour for dear life and not slip back into old patterns.

M and I just started rewatching the series “House”, and I know it would be all too easy to binge a few episodes and lose traction.

OR stay up all night reading this month’s bookclub book, a historical mystery that I cannot put down!

I also feel great because I’ve been enjoying these Vegan Morning Glory Muffins as a nutritious midmorning snack.

These Vegan Morning Glory Muffins are made with shredded carrots, dried fruit, nuts, and Organic SunButter.

They’re perfect for a quick breakfast or snack and would be lovely to bake for family for the upcoming holidays!

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8 Vegan Holiday Pies

By Flora & Vino Leave a Comment

8 Vegan Holiday Pies that are made with plant-based and gluten-free ingredients. Perfect to make for any winter holiday celebration!

Are you a pie person or a cake person?

When I was growing up, I didn’t understand why I had to have cake and not pie for my birthday.

I was certain that a candle stuck into a fruity pie with a buttery crust would be far better than it’s cake-y rival.

I’ve never actually done the pie for my birthday thing, so I’m very glad that it’s pie season again!

Sure, we can eat pie all year round, but there’s something about Fall that really makes me want to extract my pie pan from the cabinets.

That’s why I’m sharing these 8 Vegan Holiday Pies with you today.

They’re perfect to make for Thanksgiving, Christmas, New Years, or whatever wintry holidays you celebrate.

I included pie bars and full pies so you can pick your level of commitment to the pie-making process.

I find pie “bars” a little more accessible and less intimidating, so they’re a fantastic low-effort option.

However, I promise you that all of these recipes are made with simple ingredients and not *too* many steps.

Bookmark this post and come back to it whenever you need a why to make pie.

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Sweet Potato Pie Baked Oatmeal

By Flora & Vino 1 Comment

Sweet Potato Pie Baked Oatmeal made with sweet potato, pumpkin pie spice, and candied pecans. Perfect for a fall meal prep breakfast!

Last week I signed up for a 10K run on Thanksgiving Day!

If you’ve been around here a while, you know that I’ve been a runner for over a decade now.

I come and go with the sport, inspired by the seasons and the weather and what races I have on the calendar.

My longest run was a full marathon I did back in 2022, but these days I’m more of a short distance girlie.

When I lace up my runners and hit the pavement now, 3 miles feels tough; forget about 26.2!

But if you know me you know I’m a goal oriented person, and I love having something to work towards and train towards.

I’m in a season of life where dog training is keeping me busy, but making time for personal goals hits differently.

So I hit the “purchase” button when I was all fired up about running and excited to enjoy the fall weather.

Now, I’m feeling slightly sick knowing that this run (and Thanksgiving!) is a short few weeks away.

If there’s one thing I am good at, though, it’s sticking to a training schedule.

Well, and making new variations of baked oats to enjoy.

I’m counting on these Sweet Potato Pie Baked Oatmeal to keep me fueled this fall as I get back on track with running again!

This dish is made with mashed sweet potato, pumpkin pie spice, and candied pecans.

It’s the perfect energizing fall meal prep breakfast to support your lifestyle with complex carbs, protein, and healthy fats.

And, it would be a fabulous Thanksgiving breakfast for the whole family!

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Vegan Chili Mac

By Flora & Vino Leave a Comment

Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.

Growing up, my mom *always* added macaroni noodles to the chili she made.

I loved the way the velvety noodles complimented buttery beans and veg in a flavorful tomato broth.

It’s something I didn’t see a lot in the chilis I made, ordered, and shared later in life.

So, since it’s soup, stew, and chili season, friends, I’m here to bring you my latest favorite combination of Chili + Mac.

I’m excited to share my first recipe in a bowl this Fall with you, this Vegan Chili Mac.

When I first mentioned the concept of noodles in chili to M, he looked mildly confused.

It could be said that we at F&V love thick chunky chilis in this house, so this Vegan Chili Mac didn’t disappoint.

This Vegan Chili Mac is made with two kinds of beans, your favorite noodles, and vegetables.

It’s super versatile so you can add your favorites and leave the rest.

This chunky chili is great to make for fall meal prep and reheat with all of your favorite toppings!

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Chocolate Peanut Butter Rice Cake

By Flora & Vino 2 Comments

Chocolate Peanut Butter Rice Cake made with rice cakes, creamy peanut butter, and melted cacao wafers. A healthy peanut butter cup snack!

If you’ve been around here a while, you also know that I’ve been dressing up rice cakes for years.

While some people see dry, boring, bland cakes, I see a neutral and nutritious vehicle for *all* of my favorite toppings.

I mean, the possibilities are endless, friends.

Which is probably why I was immediately taken with the viral TikTok Chocolate Peanut Butter Cup Rice Cake.

(Well, that and the fact that my favorite dessert pairing in the history of dessert pairings is chocolate + peanut butter.)

Rice Cakes are also an amazing vegan and gluten-free substitution for toast, crackers, or anything wheat based.

It took me a while to finally try the recipe trending on social media, but now that I finally have, I *need* to share it with you.

This is my version of the Chocolate Peanut Butter Rice Cake.

They’re easy to make for a solo snack or dessert with your favorite rice cakes, creamy peanut butter, and melted cacao wafers.

Basically, it’s a healthier one serving peanut butter cup, and I think we could all use one of those as Halloween creeps up!

Grab some rice cakes, your favorite jar of nut butter, and Semisweet Cacao Wafers and let’s make this sweet treat.

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Apple Pie Crumble Bars

By Flora & Vino Leave a Comment

Apple Pie Crumble Bars with an almond oat crust and crumble topping with a stovetop apple pie filling. The best fall breakfast or snack!

I *love* apples, mostly because I can let them sit on the counter for a while and ponder delicious ways to use them.

They’re not fickle like summer berries, where you need to use them THE DAY you purchase them.

Or like Flora’s leash training, which some days feels easy and other days (read: most of the time) I think she’s the one walking me.

But, I digress.

We were talking apples, not Aussies!

One of M’s favorite recipes that I make this time of year is a vegan apple crumble.

It’s also one of my favorite ways to use up a bunch of apples that I got at the grocery store, farmers market, or apple orchard. This year, I decided to get a bit creative and turn his favorite apple recipe into…bars!

These Apple Pie Crumble Bars are made with an almond oat crust and crumble topping with a stovetop apple pie filling.

It’s still easy to make with simple ingredients, but crumble turned bars means they’re portable, concise, and convenient.

Slice them into squares and enjoy them for the *best* fall breakfast, snack, or dessert.

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Pumpkin Peanut Butter Dog Treats

By Flora & Vino 6 Comments

Pumpkin Peanut Butter Dog Treats made with pumpkin purée, natural peanut butter, and oat flour. An easy homemade fall treat for your pup!

When people ask what the most popular recipe on my website is, I give it to them straight.

I know they’re expecting me to say something with sweet potato, tahini, or maybe a veganized dessert.

“It’s actually a dog treat,” I say with a smirk, watching their confused faces.

Yes, my 3-Ingredient Peanut Butter Banana Dog Treats has wildly surpassed all traffic for any “human specific” content.

And while these dog treats are also human-friendly, I think your pup might enjoy them a little more than you would.

I was so excited to introduce Flora to my most popular recipe; she definitely gave it a two paws up.

Because Flora, you, and your dogs loved these treats so much, I thought it was time to make a new variation.

While puppy training, we’re going through treats faster than the Amazon delivery truck can drop them off.

It’s hard to beat homemade treats for the simplest ingredients and the best price.

After reading that pumpkin is good for pups, I decided that these Pumpkin Peanut Butter Dog Treats would be perfect for fall.

Like my first treats, they’re easy to make with just three ingredients.

This is the perfect Halloween treat to share with your four legged friend!

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Tofu Scramble Breakfast Burrito

By Flora & Vino Leave a Comment

Tofu Scramble Breakfast Burrito made with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Perfect to meal prep!

This has been the year of savory breakfast for me.

I realized that waking up and enjoying a plate of vegetables and protein *always* makes me feel amazing.

So I’m leaning into that with my latest recipe, Tofu Scramble Breakfast Burrito.

If you’ve been around here a while you know that I love a good tofu scram.

Adding it to a breakfast burrito with peppers and onion, sautéed kale, and breakfast potatoes raise it to the next tier of culinary captivation.

I also love these breakfast burritos because M and I typically make them together.

We don’t always eat breakfast together, but when we do, it’s usually something savory.

Because there are a few components to this meal, it just makes sense to heat them up at the same time and enjoy good company.

This past week, I’ve thoroughly enjoyed throwing breakfast burritos together in the kitchen while Flora gets into trouble in the living room.

We take turns monitoring the pup-induced chaos and the burrito assembly until we’re both sitting at the kitchen table with a loaded burrito.

Try these burritos out as a cozy fall breakfast meal that is as customizable as it is delicious.

And, these burritos aren’t *just* for breakfast.

You can also make them for lunch, dinner, or anytime a big burrito will make all of your troubles go away!

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