The Bakeology Cookie Bites currently come in three varieties: chocolate chip (my favorite!), snickerdoodle, and vanilla chai shortbread. Not only are these little cookies vegan, but they are also certified gluten-free and sourced from non-gmo ingredients.

For not a huge caloric hit, you can have three crunchy cookie bites that deliver a lot of flavor. And if you don’t bother too much with worrying about calories, then by all means, keep snacking! They make a great after-dinner dessert or pair perfectly with a cup of coffee or tea—especially, the vanilla chai shortbread. I’m a chocolate girl all the way, but I was surprised how much I loved the hit of chai in the vanilla chai shortbread! The snickerdoodle had great flavor, too, and, although you might think it odd, I kept thinking these particular cookies would make a great fall pie crust after a quick whirl through a food processor. Sadly, I devoured my cookie samples before I got to give this (possibly brilliant?) idea a chance.

Bakeology is the result of a mother/daughter team, Dawn and Sasha, whose desire is to “to share our home baked, pure creations with everyone.” Their little company is relatively young, and hopefully expanding its reach beyond their California home base. If you’d like to enjoy these lovely little sweets and help a woman-owned small business expand its roots, I highly encourage you to order a few of these cookie bite bags from their website.

Bakeology Cookie Bites are good on their own, but you can also use them in recipes, such as these Spooktacular Snickerdoodles, which are perfect for the spookiest day of the year. Everyone from guests, ghouls or goblins will enjoy these treats!

Spooktacular Snickerdoodles

Ingredients
Cookies

• 1 bag Bakeology Snickerdoodle Cookie Bites

Pumpkin Creme

• 2 tbsp coconut oil
• 1/4 cup pumpkin puree
• 1/4 tsp cinnamon
• Dash of vanilla extract
• 2 cups organic powdered sugar

Method
Whisk together coconut oil, pumpkin puree, cinnamon & vanilla extract until smooth. Add powdered sugar, 1 cup at a time, and mix until combined & creamy. Using a small knife, add roughly 1 teaspoon of creme to the center of a Snickerdoodle and top w/ another Snickerdoodle to create a crunchy Spooktacular Snickerdoodle.

Contest time!

Enter to win two bags of Bakeology Cookie Bites and 2 small almond milks. Follow the instructions below to enter. U.S residents only, please. Contest ends at midnight eastern time on October 28th. Good luck!

a Rafflecopter giveaway

The post Product Review & Giveaway: Bakeology Cookie Bites appeared first on Chic Vegan.

I’ve spent the last month baking cookies whenever I had time (and occasionally when I really should have been, say, working on my masters thesis), and this post is all about the recipes I’ve found that I would like to share. Cookies are the ultimate sharable treat: you don’t need a fork or a knife or even napkins, you can just throw a box of cookies into your bag to share. Or you can be greedy and eat them all yourself for breakfast, it’s up to you.

Thumbprint Cookies

Thumbprint cookies are a classic. They’re nice because they’re not as sweet as many other cookie recipes, so they can be argued a little more successfully as a “snack”. I started looking for a recipe for thumbprint cookies because I had jam that needed to be used up. It took three batches, but that was totally fine with me. I substituted agave syrup for the maple syrup in this recipe just because agave is much easier to get here (and cheaper). I’m sure this recipe is good either way! Recipe via Whole Foods.

Peanut Butter Cookies

These were unexpectedly the best cookie I made this month (in my opinion). They’re somehow crunchy and fluffy and soft and light and absolutely amazing, and they’re also super easy to make. They were so good that I ate the whole batch myself. If you’re looking for an amazing gluten-free cookie or some peanut buttery goodness, these are for you. Recipe by Blissful Basil.

Double Chocolate Cookies

I found this recipe while trying to find something to bake for a friend who has a truly incredible number of dietary restrictions (these cookies are gluten free, nut free, and of course vegan). This recipe was a hit not just with him, but with everyone else who has tried it. It has a few more unusual ingredients, but nothing I couldn’t find at a health food store. These cookies go together really quickly, and leave your kitchen (or whole apartment) smelling heavenly. Recipe by Oh She Glows.

Apple Ginger Spice Cookies

I love spice cookies, especially on colder days with a cup of tea. I also love apples, so this recipe really couldn’t be bad (actually, it’s amazing!). I’m sure it would also be brilliant with dried cranberries (or both apples and cranberries), but I haven’t had time to try that yet (the last of these cookies are actually baking right now). I didn’t find it necessary to roll the dough in sugar before I baked it–they really are sweet enough without. Recipe by the Vegetarian Times.

What’s Missing

Chocolate chip, obviously. For some reason, I can’t find a recipe that I’m completely in love with (and trust me, I’ve tried quite a few). So, dear readers, if you know of the ultimate vegan chocolate chip cookie recipe, please don’t hesitate to tell me about it in the comments!

The post Recipe Round-Up: cookies cookies COOKIES!!! appeared first on Chic Vegan.

Blueberry Cashew Cookie Bars ~ Vegan and Gluten Free

These cookie bars have a delicate cookie crumb and a subtle heartiness from the addition of chickpea flour. I’m personally a huge fan of chickpeas, no matter what form they come in, but buckwheat or sorghum can easily be substituted for the besan if the taste is too harsh for your liking. Delicious hot from the oven and served alongside a nice cold glass of almond milk.

Ingredients:

• 1 cup vegan margarine
• 1 cup organic sugar
• 1 tsp scraped vanilla bean pod or extract
• 2 tbsp flaxseed meal mixed with 4 tbsp water
• 1 cup besan/chickpea flour (168g)
• 1/2 cup potato starch (75g)
• 1/4 cup finely milled brown rice flour (30g) + extra for dusting
• 1/4 cup tapioca flour (30g)
• 1/2 cup dried blueberries
• 1/2 cup crushed dry roasted cashews

Directions:

Preheat oven 350 degrees. Grease and lightly dust a 9” rectangle-baking pan with brown rice flour.

Cream together margarine and sugar and vanilla beat until smooth. Add in prepared flaxseed meal.

Combine chickpea flour, potato starch, brown rice flour, tapioca starch, and baking powder together until well mixed.

Gradually add flour mix into wet ingredients and mix well until clumpy.  Fold in blueberries and cashew pieces and spread into prepared baking dish.

Bake in preheated oven for 25-30 minutes, or until light golden brown. Let cool briefly and then cut into squares.  Store in airtight container.

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Allyson Kramer is the founder, recipe developer, and photographer behind the food blog Manifest Vegan. Her focus is on providing recipes that are vegan and also gluten free. Delicious food is her passion, and she’s determined to show people that eating compassionately while being gluten free is easier than it sounds. When she’s not in the kitchen, you can find Allyson snuggling on the couch with her animal pals while poring over her vast collection of cookbooks.

The post Blueberry Cashew Cookie Bars ~ Vegan and Gluten Free appeared first on Chic Vegan.