The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple personal cake anytime you’re craving something sweet and delicious!
What You’ll Need to Make Oreo Mug Cake
Oreos – I used gluten-free Oreos, but any Oreo will work! Have fun with this recipe, and use your favorite Oreo cookies. Double stuffed, golden, mint, etc. – all will taste delicious!
Milk – I used non-dairy milk, but just like the Oreos, any kind of milk will do!
BakingPowder – A little bit of baking powder gives this Oreo mug cake it’s cake-like texture. You can make the mug cake without it, but I wouldn’t recommend it. Just 1/4 teaspoon of this pantry-staple ingredient is all you’ll need.
Tips and Tricks
Throw in any mix-ins you’d like! For a double chocolate mug cake, add in a tablespoon of mini chocolate chips. Or, if you’re feeling celebratory, a small handful of rainbow sprinkles are always a fun addition.
Top this Oreo mug cake with whatever you’d like. A scoop of ice cream, a dollop of whipped cream, or an extra crushed Oreo all taste incredible atop this personal cake!
Make sure you use a microwave-safe mug for this recipe! Not all mugs can be heated in the microwave. To check if your mug is safe to use, flip it over and check the bottom for the words “microwave safe.” If it doesn’t state that it’s microwave safe, it’s probably best to avoid using it in this recipe.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: For a vegan Oreo mug cake, simply use non-dairy milk in this recipe. Also, just so you know, all Oreos are actually completely vegan!
Make it Gluten-Free: Use gluten-free Oreos for a gluten-free mug cake!
4.75 from 4 votes
3-Ingredient Oreo Mug Cake
The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple oreo mug cake anytime you’re craving something sweet and delicious!
In a large microwave-safe mug, mash together 4 of the Oreos and milk, until you achieve a cake batter-like texture.
Add in the baking powder and stir to combine.
Microwave on high for 1 minute, then break off large chunks from the extra Oreo and place those on top of your mug cake. Top with vanilla ice cream and/or whipped cream, then enjoy warm!
Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!
What You’ll Need to Make Vegan Hot Chocolate Dip
Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!
Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.
Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.
Tips and Tricks
Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
Adjust This Recipe to Your Dietary Needs
Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!
5 from 1 vote
Vegan Hot Chocolate Dip
Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!
Crispy on the outside and soft on the inside almond flour chocolate chip cookies!A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!
Why You’ll Love This Recipe
Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!
What You’ll Need to Make Almond Flour Chocolate Chip Cookies
Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.
Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!
Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.
Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.
How To Make Gluten-Free Almond Flour Chocolate Chip Cookies
Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
Tips and Tricks
The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).
Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!
Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.
5 from 2 votes
Perfect Almond Flour Chocolate Chip Cookies
Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
2tablespoonscoconut oil, melted (or 2 additional tablespoons of butter)
1/2cupbrown sugar or coconut sugar
1teaspoonvanilla extract
1egg, at room temperature
2 1/4cupsalmond flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupchocolate chips
Instructions
Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
Add in the vanilla extract and egg, beat until combined.
Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.
Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!
What You’ll Need to Make Crunchy Peanut Butter Balls
Creamy Peanut Butter – Unsweetened, creamy peanut butter is the base of this easy dessert recipe. Check your peanut butter labels closely and make sure it doesn’t contain any sugar! Added sugar in the peanut butter would totally throw off the sweetness in this recipe. For unsweetened peanut butter, I love both Trader Joe’s and Teddie’s brand.
Maple Syrup – Really any liquid sweetener will work in these peanut butter balls. Maple syrup, along with honey and date syrup, are the three least processed options which is why I always use and recommend them. Though is you don’t have those, you can use agave nectar instead. Or, for a sugar-free dessert option, check the “Make it Sugar-Free” section below!
Almond Flour – This gluten-free, low-carb flour is one of my favorites! It’s healthy, super easy to find, and virtually flavorless. The almond flour is also super helpful in holding these dessert balls together, so don’t go without it.
Crispy Rice Cereal – One cup of crispy rice cereal gives these peanut butter balls their unexpected crunch! Feel free to use whichever brand you like best. Or, for an even healthier option, use one cup of puffed quinoa instead.
Tips and Tricks
Don’t feel like dipping in chocolate? Save major time and energy my melting the chocolate, then simply drizzling over the top of each ball!
For an extra salty plus sweet combo, finish off these crunchy no-bake peanut butter balls with a pinch of flaky sea salt! A bit of salt balances out the sweetness, and adds an extra layer of crunch.
These treats are best stored in the refrigerator! The freezer works too, but the fridge helps them hold their shape while also maintaining their crunchiness. But whatever you do, don’t store them at room-temperature, and especially not in the summertime because they will melt!
Adjust This Recipe To Your Dietary Needs
Make it Nut-Free: For a nut-free no-bake dessert, sub sunflower seed butter for the peanut butter and 3 tablespoons of coconut flour in place of the almond flour! Still just as delicious, and totally nut-free friendly.
Make it Sugar-Free: Replace the maple syrup in this recipe with your favorite liquid sugar-free sweetener.
5 from 3 votes
Crunchy No-Bake Peanut Butter Balls
Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!
Mix together the creamy peanut butter, maple syrup, and vanilla extract in a large bowl.
Add in almond flour and crispy rice cereal, mix to combine.
Scoop and roll tablespoon-sized balls of the peanut butter ball mixture between the palms of your hands. Repeat this process until no more mixture remains, should make about 12 crunchy peanut butter balls.
Place balls in freezer for 10-15 minutes, and add chocolate chips and coconut oil to a small bowl. Microwave chocolate in 30 second increments until fully melted.
Once crunchy peanut butter balls are chilled, dip or drizzle with melted chocolate before placing back in the freezer. Freeze for at least 10 minutes before eating, then store in the fridge.
These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!
What You Need To Make S’mores Bars
Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!
Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)
Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!
Adjust This Recipe To Your Diet
Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.
Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.
Tips For Making S’mores Bars
Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
5 from 3 votes
S’mores Bars (Vegan, Gluten-Free)
These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!
2 1/2tablespoonsbutter, melted (I used vegan butter)
1/2teaspoonvanilla extract
1cupchocolate chips
2cupsmarshmallows
Instructions
Preheat oven to 350° Fahrenheit.
Mix together the oat flour, tapioca flour, and baking powder in a bowl.
Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
Let cool in the pan for 15-20 minutes before slicing.
Video
Notes
Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!
