egg free Archives - Page 8 of 13

Chocolate Chip Cookies for Two

January 30, 2015May 23, 2017 Melissa King 44 Comments

Sometimes you are in the mood for a good chocolate chip cookie. That is where this Chocolate Chip Cookie for Two comes into play. This recipe makes only two cookies so you don’t have to worry about over eating the whole batch. 🙂

Thursday was my birthday, and I was craving a good chocolate chip cookie. So I made this recipe for Chocolate Chip Cookies for Two. This chocolate chip cookie recipe is so easy and it doesn’t even require a mixer! Plus there is no egg in this recipe, so feel free to just eat the dough if you prefer!

These chocolate chip cookies are vegan and gluten free. I am guessing the if you refrigerated the dough, it may work nicely in a cookie dough ice cream. Maybe a single serving banana ice cream? Yum!!

Lemon Poppy Seed Muffins (Vegan, Gluten Free)

January 27, 2015February 25, 2018 Melissa King 37 Comments

Lemon Poppy Seed Muffins are one of my favorites. I have been wanting to make some poppy seed muffins for awhile now. The first batch I made were slightly burned, but this second batch came out great.

They are light and fluffy. My daughter almost ate the entire batch herself! Even the burned ones. These lemon poppy seed muffins are vegan and gluten free.

Lemon Poppy Seed Muffins

If you are a lover of all things lemon, then you will love these healthy muffins! I used oat flour in mine, but you can also use gluten free all purpose.

If you have no issues with gluten, I think spelt flour would be nice as well. If you like these, then you may also like my lemon blueberry muffins or my lemony cookie dough bites.

Salted Caramel Vegan Cheesecake

January 24, 2015 Melissa King 25 Comments

Who doesn’t love all things salted caramel? Today I am sharing this Salted Caramel Vegan Cheesecake. Super decadent, yet made from whole food ingredients! This Salted Caramel Vegan Cheesecake is super rich, so a small amount will satisfy you. I made the cheesecake a vanilla flavor, then topped it with the salted caramel. I added the chips because chocolate makes everything better right? If you like this, you may also like my maple cinnamon vegan cheesecake or my chocolate raspberry cheesecake.

This cheesecake recipe is vegan and gluten free. You could probably make it grain free as well if you used nuts in place of oats. I made a large cheesecake, but you could also do mini cheesecakes if you like.

Banana Chocolate Chip Muffins

December 30, 2014May 27, 2017 Melissa King 76 Comments

You have got to try these Banana Chocolate Chip Muffins! My 5 year old asked for a cupcake maker for Christmas.

It was the one thing she begged for. I got it for her. I was thrilled she was taking an interest in baking! The cupcake maker came with a book full of recipes, but none of them were whole foods based. I had 3 ripe bananas I needed to use, so I created this recipe for banana chocolate chip muffins.

These healthy muffins are gluten free and vegan, with very little added sugars! The super ripe bananas were very sweet on their own. I made some of the muffins in the cupcake maker, and the rest in a jumbo muffin pan for my husband. I will write the recipe for an oven though.

Banana Chocolate Chip Muffins

These must have been good because the girls ate every single mini muffin from the cupcake maker! There were seriously none left! I am glad I taste tested one right out of the oven!

This recipe is super easy with only 8 ingredients! They are seriously good. Light and fluffy! If you like this recipe, you may also like my banana blueberry muffins or my chocolate zucchini muffins.

Flourless Gingerbread Cookies

November 25, 2014December 14, 2014 Melissa King 26 Comments

So you know I am a huge fan of flourless cookies. These Flourless Gingerbread Cookies are my latest creation. These Flourless Gingerbread Cookies came out really well. Crispy on the outside and soft in the middle. My husband liked them so much, he didn’t want to share any! These flourless cookies are super easy to make and you only need 5 simple ingredients!

I used cashew butter in my recipe for it’s mild flavor and buttery texture. I think macadamia butter would work well too. You can probably use peanut butter or almond butter as well, but the taste may be a little different. Sunflower butter is an option for those with nut allergies. These gingerbread cookies would be great for cookies swaps. Don’t tell anyone they are made healthier. I promise they will never know! This makes a small batch of cookies so you will not be stuck with a huge batch in the house. Please let these cookies cool completely before removing from the baking sheet. Otherwise they could crumble. Enjoy!

Vegan Carrot Cake (Gluten Free)

November 20, 2014May 29, 2017 Melissa King 45 Comments

Vegan Carrot Cake is today’s healthy recipe. I am going to let you in on a secret. I am probably the only person in the world who doesn’t like carrot cake.

My husband on the other hand, LOVES it. In fact, he cannot go to Whole Foods without getting their carrot cake slice from the bakery.

He loves the whole foods cake, but the icing is too sugary for him. So I tried to make a healthier version for him. That is how this vegan carrot cake was born.

I used no oil at all in this vegan carrot cake recipe. You don’t have to be vegan or gluten free to enjoy this healthier carrot cake recipe. If you like this then you may also like my carrot cake baked oatmeal or my carrot cake homemade larabars.

You are probably wondering why there are no raisins in my carrot cake. Well I gotta be honest. Sometimes I make mistakes. I actually wrote the recipe to include raisins. I just forgot to fold them in the batter before I moved it to the pan.

I also only made 1 pan instead of doing a layered cake because I wasn’t sure how the recipe would turn out.

If you want to make a bigger cake with layers, feel free to make 2 batches of this recipe and put them together. I used my 5 minute frosting recipe to frost this, but you can use a cream cheese frosting if you like too.