Easy Chickpea Curry

If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy …

If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy tomato sauce and the most incredible blend…

The post Easy Chickpea Curry appeared first on Two Peas & Their Pod.

1-Bowl Vegan Coffee Cake (GF, Oil-Free)

What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Why? Who doesn’t love coffee cake? Also, no yeast, no proofing, no rolling.
Coffee cake is like cinnamon roll’s easier, less fussy,…

1-Bowl Vegan Coffee Cake (GF, Oil-Free)

What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Why? Who doesn’t love coffee cake? Also, no yeast, no proofing, no rolling.

Coffee cake is like cinnamon roll’s easier, less fussy, equally delicious cousin.

You’re going to fall in love with this tender, gluten-free cake that’s naturally sweetened, laced with cinnamon, and topped with a pecan crumble.

1-Bowl Vegan Coffee Cake (GF, Oil-Free) from Minimalist Baker →

Easy Vegan Scones

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle. What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking? Ingredients for vegan scones The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand: All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe Granulated sugar: Substitute coconut sugar if desired Baking powder and baking soda Salt Vegan butter or coconut oil Oat milk (or almond milk) Vanilla extract Orange zest: This makes the flavor really […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.

Vegan scones

What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking?

Ingredients for vegan scones

The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand:

  • All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe
  • Granulated sugar: Substitute coconut sugar if desired
  • Baking powder and baking soda
  • Salt
  • Vegan butter or coconut oil
  • Oat milk (or almond milk)
  • Vanilla extract
  • Orange zest: This makes the flavor really pop! Don’t even consider omitting it
Vegan scones

Vegan butter vs coconut oil: use either one!

You can use either vegan butter or coconut oil in this vegan scones recipe! It’s nice to have the ability to use either here, which is true with our vegan pie crust. (But with vegan biscuits, you absolutely must use vegan butter.) Here are a few notes on the two choices:

  • Coconut oil scones: Coconut oil is very easy to work with! Make sure it’s solid, which it should be at room temperature unless you live in a hot climate. Use refined coconut oil, which has a neutral flavor.
  • Vegan butter scones: We slightly preferred the texture with vegan butter for these vegan scones, but both were delicious! The exact texture and flavor that will result depends on the brand of vegan butter and what it’s made of. Check the ingredient lists and find one that is minimally processed with real food ingredients. We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.

One note about texture of vegan scones

One note about the texture of this scones recipe. Vegan scones are slightly more caky than crumbly. If you want a perfectly crumbly scone, real butter is key. But our family absolutely loved these scones, so they’re still absolutely delicious. Just keep in mind, the texture is slightly less crumbly than a standard scone like our Blueberry Scones.

Vegan scones recipe

Tip: Chill time is essential!

When you’re making vegan scones, or any sort of scones for that matter, chill time is key. Why? If your dough is room temperature or warm, the scones will spread in the oven. Take it from us: we’ve tested many versions of them! There’s nothing worse than opening the oven to a melty, spread-out scone. Follow the chilling instructions in the recipe below closely to get the best shaped scones. You’ll thank us later!

Add 1-minute powdered sugar icing

These vegan scones are delicious on their own. But if you’d like, you can add an easy powdered sugar icing to take them over the top! We used our favorite quick icing that comes together in 1 minute. You can keep it white, or go pink with cranberry juice like we did (we styled it as a holiday recipe). Here’s what to know:

  • Make 1 minute icing. This Powdered Sugar Icing is so easy to mix up: it really takes 1 minute! Use oat milk instead of milk for vegan.
  • If you’d like, use cranberry juice to make a pink cranberry icing. We wanted a cranberry flavor to go with the orange zest. So we simply used 100% cranberry juice in place of the milk in the icing. It makes a beautiful vegan pink icing!
  • Top with crushed nuts or sprinkles. To make them like the photo, top with crushed pistachios. Or use whatever sort of sprinkle topping you’d like!
Vegan scones recipe

Variations: how to customize vegan scones!

This vegan scones recipe is a template recipe. The orange and vanilla scented base is perfect for customizing to whatever you’d like. Here are some great ways to customize it:

  • Vegan vlueberry scones: Add 1 cup fresh blueberries to the dough, mixed with 1 tablespoon sugar if desired. (We prefer fresh blueberries in scones: frozen melt and turn the dough purple.)
  • Lemon blueberry scones: Substitute lemon zest for the orange, and add fresh blueberries. Top with plain powdered sugar icing and lemon zest.
  • Cranberry scones: Add 1 cup dried cranberries; keep the cranberry glaze.
  • Cherry pecan scones: Add 1 cup dried cherries and 1/3 cup finely chopped pecans.
  • Chocolate chip scones: Add 1 cup dark chocolate chips.

What do you like in your scones? Let us know in the comments below.

How to store vegan scones

Last notes on this vegan scones recipe: storage! These scones are best the day of baking: let them cool to room temperature so they firm up before enjoying them. If you have some left over (which we always do), here’s how to store them:

  • Store at room temperature for 2 days: Cover them with a dry towel or place in a container with the cover ajar.
  • Refrigerated for 5 days (bring to room temperature or reheat before serving): You could refrigerate for up to 5 days, but they do become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.
  • Frozen for 3 months: Let them cool them to room temperature (un-iced), then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight.

This vegan scones recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Print
Vegan scones

Easy Vegan Scones


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan

Description

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 10 tablespoons cold vegan butter (not margarine!) or solid refined coconut oil
  • 1/2 cup oat milk (or almond milk)
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange zest
  • Mix-ins: 1 cup fresh blueberries, dried cranberries or cherries, chocolate chips, chopped nuts, etc.
  • 1 recipe 1 Minute Powdered Sugar Icing

Instructions

  1. In a large bowl, thoroughly whisk together the flour, sugar, baking powder, and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly. 
  2. In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest. 
  3. Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
  4. Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7” circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
  5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  6. After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
  7. After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
  8. Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
  9. Storage info: Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They’re best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
  • Category: Baking
  • Method: Baked
  • Cuisine: Scones

Keywords: Vegan scones, Vegan scone recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

5-Ingredient Peppermint Patties

OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?
In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocol…

5-Ingredient Peppermint Patties

OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?

In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocolate chip ice cream at a party when it was the only dessert option, and it was like the heavens parted and I was enlightened to the glory that is mint chocolate.

5-Ingredient Peppermint Patties from Minimalist Baker →

Orange Cranberry Crisp (Gluten-Free & Easy!)

Admittedly, I’m not the hugest fan of traditional cranberry sauce. Perhaps that’s because it was mainly in jello form at most of my childhood holiday meals. However, cranberries, when done right, are incredibly delicious. This cranberry crisp proves th…

Orange Cranberry Crisp (Gluten-Free & Easy!)

Admittedly, I’m not the hugest fan of traditional cranberry sauce. Perhaps that’s because it was mainly in jello form at most of my childhood holiday meals. However, cranberries, when done right, are incredibly delicious. This cranberry crisp proves that.

Baked to perfection, it’s a bubbly, saucy, tart-sweet, crisp dream. Dare I say it’s my new favorite crisp?! Plus, just 45 minutes and 10 ingredients required! Let us show you how it’s done. 

To start, tart cranberries are tossed with orange zest and juice and naturally sweetened with maple syrup.

Orange Cranberry Crisp (Gluten-Free & Easy!) from Minimalist Baker →

Easy Baked Pears

Move over apples, there’s a new baked dessert in town, and her name is pears. 
I must admit, I always liked the idea of baked pears more than I imagined enjoying them, especially when compared to an apple crisp (my all-time favorite fall dessert). But …

Easy Baked Pears

Move over apples, there’s a new baked dessert in town, and her name is pears. 

I must admit, I always liked the idea of baked pears more than I imagined enjoying them, especially when compared to an apple crisp (my all-time favorite fall dessert). But I must say, this dish stole my heart.

We shared it with neighbors and they said it was “perfection,” and I have to agree.

Easy Baked Pears from Minimalist Baker →

Classic Vegan Apple Pie

No one will know this vegan apple pie recipe is plant-based: it’s just as good! The flaky lattice crust encloses a cozy-spiced apple filling. Want to make a show-stopping apple pie…that’s vegan? It’s 100% possible…and delicious. Meet this Classic Vegan Apple Pie! No one would guess that this pie is fully made of plants, because it’s so satisfying. A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end. Many of our meals are plant-based around here, so we thought it would be fun to try a vegan spin on our Best Apple Pie. Here are all the tips and tricks for making the most classic apple pie…with no butter to speak of. The key to vegan apple pie: vegan pie crust! The key to this vegan apple pie is vegan pie crust! Turns out, apple pie filling is easy to make with just sugar and spices. Where you need a little help is the buttery pie crust! You can use either coconut oil or vegan butter as a butter substitute in this pastry crust. Here’s what to know about each: Coconut oil vegan pie crust (preferred): The pastry comes out […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

No one will know this vegan apple pie recipe is plant-based: it’s just as good! The flaky lattice crust encloses a cozy-spiced apple filling.

Vegan apple pie

Want to make a show-stopping apple pie…that’s vegan? It’s 100% possible…and delicious. Meet this Classic Vegan Apple Pie! No one would guess that this pie is fully made of plants, because it’s so satisfying. A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end. Many of our meals are plant-based around here, so we thought it would be fun to try a vegan spin on our Best Apple Pie. Here are all the tips and tricks for making the most classic apple pie…with no butter to speak of.

The key to vegan apple pie: vegan pie crust!

The key to this vegan apple pie is vegan pie crust! Turns out, apple pie filling is easy to make with just sugar and spices. Where you need a little help is the buttery pie crust! You can use either coconut oil or vegan butter as a butter substitute in this pastry crust. Here’s what to know about each:

  • Coconut oil vegan pie crust (preferred): The pastry comes out beautifully crisp and crunchy! We recommend using refined coconut oil, which has less of a coconut-y flavor. This is our preferred method because it’s very consistent.
  • Vegan butter pie crust (optional): The pastry comes out flaky with a little more of a savory, buttery flavor than coconut oil. The exact texture and flavor depends on the brand of vegan butter and what it’s made of. When you’re shopping for vegan butter, check the ingredient lists and find one that is minimally processed with real food ingredients. We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.
Vegan apple pie

Equipment you need for this vegan apple pie recipe

Outside of the butter substitute, making vegan apple pie is exactly the same as standard apple pie! The required equipment is simply a standard pie plate and a rolling pin. But a few additional items can be helpful to this recipe:

  • Standard pie plate: Use a standard 9-inch pie plate, not a deep dish pie plate! If you have one, a metal pie plate can help the bottom crust to come out crispier.
  • Pastry cloth and rolling pin cover: These can help to avoid sticking when you’re rolling out the dough. If you don’t have one, dust your work surface and rolling pin generously with flour as you go.
  • Food scale: In baking it’s helpful to weigh flour because it can change based on environmental conditions. If you don’t have one, just measure the flour in cups and adjust the water as needed.

Variation: vegan apple crumble

Feeling overwhelmed by the process? Here’s an idea: make a Vegan Apple Crumble instead! Apple crumble has a very similar flavor to this apple pie, and it’s loads easier to make. No dough rolling or lattice work necessary! But want to keep going? Keep reading…

Classic vegan apple pie recipe

Best apple for pie: Granny Smith!

What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic due to the way that pesticides are used (see the Dirty Dozen list for more). Our favorite type of apple to use for pie is Granny Smith. It’s got the perfect crisp texture and sweet tart flavor. It’s what we recommend hands down. If you prefer using another apple, here are our favorites in order of preference:

  • Granny Smith
  • Honeycrisp
  • Jonathon or Jonagold
  • Gala
  • Ida Red
  • Golden Delicious (do not use Red Delicious)

How to slice apples…fast

Once you’ve got your apples for this vegan apple pie recipe, it can take a while to peel and slice them. But here’s a trick for how to cut them quickly! This method for slicing apples is so slick, you can slice one up in just a few seconds. Review the video below for how to do it:

How to slice apples

How to blind bake the crust

Blind baking is baking a pie crust without the filling. Why do this? It makes sure that crust is perfectly firm before you add the filling. This avoids the soggy bottom problem! It makes a pastry that’s firm and flaky. Here are a few things to know about blind baking this vegan apple pie:

  • Prick holes with a fork all over the crust. This helps it to puff up less while in the oven.
  • Add pie weights: like dried beans or rice! For the baking step, you’ll need pie weights to weigh down the crust so it doesn’t get too puffy. Guess what? You don’t need to buy anything! Use dried beans or dry rice to fill up your pie crust before blind baking. (It doesn’t harm the beans or rice: you can still cook them as normal.) You can also use ceramic pie weights.

How to make a lattice pie crust topping

The main part of this vegan apple pie recipe that requires technique is making the lattice pie crust. Once you’ve done it once, it’s easy to do; but lattice work can be daunting if you’ve never tried it before. Here’s a video showing how to do the lattice weave for the crust. The pieces in the video below are thicker than you’ll use for this pie, but it gives you an idea of the process.

How to make a lattice pie crust

Serving vegan apple pie

What’s the best way to serve this vegan apple pie recipe? It’s actually extremely tasty as is! The crunch of the pie crust with the tangy brightness of the apples doesn’t need much in the way of improvements. It’s perfect for Thanksgiving, Christmas, or as a summer dessert! But if you’re a person who loves apple pie toppings, here are a few vegan ideas for topping it off:

  • Vegan whipped cream: This Dairy Free Whipped Cream is made with coconut milk: and light and airy! It has a faint fruity coconut flavor, but that doesn’t overwhelm the dish.
  • Vegan ice cream: There are lots of options for store-bought vegan ice creams these days. Even better, make our Cinnamon Vegan Ice Cream! It’s extraordinary.

This vegan apple pie recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Vegan apple pie

Classic Vegan Apple Pie


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 8
  • Diet: Vegan

Description

No one will know this vegan apple pie recipe is plant-based: it’s just as good! The flaky lattice crust encloses a cozy-spiced apple filling.


Ingredients

For the crust

  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup refined coconut oil
  • 3/4 cup water + 3 ice cubes

For the pie

  • 3 pounds organic Granny Smith apples (10 to 11 small)
  • 1 1/2 tablespoons cornstarch
  • 2/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest plus 1 1/2 tablespoons lemon juice (about 1/2 lemon)

Instructions

  1. Make the crust: In a medium bowl, mix the all purpose flour, kosher salt, and baking powder. Drop small blobs of the coconut oil into the flour mixture. Then use a pastry cutter to incorporate it into the flour until pebbly (try to make sure there aren’t any large chunks of coconut oil).  Drizzle about 1/2 of the ice water into the flour and bring together with a fork. Continue drizzling until a dough is formed. Use your hands to make it into a dough ball, not too sticky (add a bit more water or flour if necessary). Divide the dough in two and refrigerate it for 30 minutes.
  2. Preheat: Preheat the oven to 375 degrees Fahrenheit. 
  3. Meanwhile, make the filling: Peel and core the apples, then thinly slice them about 1/4 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with a lid or in a Dutch oven. Add in the cornstarch, sugar, cinnamon, ginger, salt, lemon juice and zest, and vanilla. Stir apples to combine. Cover and cook on high heat for 2 minutes without stirring. Remove it from the heat, remove the lid and cool the apples until the pie crust is done blind baking. 
  4. Roll out the first dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover and coat the pin in extra flour (optional). Remove one ball of dough from the refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
  5. Blind bake the crust: Gently place the dough into the center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate, then crimp the edge with the tines of a fork. Prick the bottom and sides of the crust with a fork, then cover it with a sheet of parchment paper. Fill the inside with pastry weights like dried beans or rice (or another type of pie weight). Bake the crust for 18 minutes.
  6. Increase the oven temperature: Remove the blind baked pie crust from the oven and place it on a cooling rack. Add a baking sheet to a center rack and increase the oven temperature to 400 degrees Fahrenheit. 
  7. Assemble the pie: Spoon the apple filling into the pie plate with a slotted spoon, leaving the liquid inside the pot. Heat the pot over medium heat for 1 to 2 minutes to thicken the remaining liquid until thickened and syrupy. Then pour the syrup over the apples.
  8. Make the lattice: Roll out the second dough ball into another 12” circle. Cut into 1” strips and use 7 strips to make a lattice. Carefully lay out 4 strips of dough in the same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips. Trim the lattice on the pie to the edge of the pie, then place the remaining strips of the dough around the outside to form an edge around the rim of the pie.
  9. Bake the pie: Place the pie on a baking sheet. Bake for 1 hour until golden brown. Remove from the oven and place on a baking rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.

Notes

Make ahead instructions: Pie is best eaten the day of making it. You can make the pie dough in advance: make it up to 3 days ahead, wrap well and refrigerate. Or, wrap in plastic wrap and freeze it for up to 3 months. When ready to use, remove from the freezer and let it thaw in the refrigerator overnight or up to 24 hours.

Leftover / reheating instructions: Store leftovers at room temperature loosely covered with foil, plastic wrap, or with an overturned bowl. Reheat at 350 degrees for 15 minutes. 

  • Category: Pie
  • Method: Baked
  • Cuisine: American

Keywords: Vegan apple pie, Vegan apple pie recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

Oatmeal Zucchini Cookies

Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good! Zucchini…in Cookies? Is…

Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good! Zucchini…in Cookies? Is your garden zucchini staring you down? Don’t be scared, we are here to help! We…

The post Oatmeal Zucchini Cookies appeared first on Two Peas & Their Pod.

Blueberry Gluten-Free Scones

These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well!
A special blend of gluten-free flours creates scones t…

Blueberry Gluten-Free Scones

These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well!

A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild blueberries. Swoon! Let us show you how it’s done.

Origins of Scones

Scones are thought to have originated in Scotland in the 1500s (source).

Blueberry Gluten-Free Scones from Minimalist Baker →