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milk

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30 Minutes or Less

3-Ingredient Oreo Mug Cake

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overhead image of oreo mug cake with a scoop of vanilla ice cream on top.

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!

spoon scooping order mug cake out of a mug

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!

Baking Powder – 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.

overhead image of oreo mug cake with vanilla ice cream on top and milk on the side.

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.
oreo mug cake with milk on the side.

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!

3-Ingredient Oreo Mug Cake
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3-Ingredient Oreo Mug Cake

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

1

serving
Prep time

1

minute
Cooking time

1

minute
Total time

2

minutes

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!

Ingredients

  • 5 Oreos

  • 3 tablespoons milk

  • 1/4 teaspoon baking powder

Directions

  • 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!

Recipe Video

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Desserts

Healthy (& vegan!) Pumpkin Spice Latte

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a healthy vegan pumpkin spice latte with a cinnamon stick on top.

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my pumpkin spice latte recipe is delicious, completely vegan, and refined sugar-free.

vegan pumpkin spice latte being poured into a mug

Ahh, the pumpkin spice latte. It’s perhaps the most beloved beverage of the Fall season, and for good reason! It’s deliciously sweet and spicy, and cozying up with one on a cool Fall day just feels right. People seem to really love the Starbucks version, but it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. It’s also super expensive (almost $6 for a venti), so making this healthier version at home just seems like the better option!

What You’ll Need to Make a Healthy Vegan Pumpkin Spice Latte

  • Milk: Regular milk works fine, but I used almond milk. Check out the section below for alternative dairy options.
  • Pumpkin Puree: Sweet and savory, pumpkin puree plays a starring role in Thanksgiving desserts and drinks, including this fall-favorite latte. Make sure you’re buying pure pumpkin puree, and not pumpkin pie filling!
  • Maple Syrup: My pumpkin spice latte recipe only uses natural maple syrup to sweeten it, instead of refined sugars.
  • Vanilla Extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor.
  • Pumpkin Pie Spice: Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, an allspice that works really well with this recipe.
  • Espresso or Strong Coffee: If you need a major boost to get you going in the morning, I definitely suggest making this with 2 shots of espresso, but brewed, strong coffee works fine too!
two pumpkin spice lattes in mugs with a mini pumpkin on the side.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: You can use regular milk if you’d like, but for this recipe I used almond milk. Others prefer coconut milk or oatmilk – the choice is yours!
  • Make it Caffeine-Free: If you need caffeine-free, use your favorite strong decaf variety.

Tips on Making Pumpkin Spice Latte

  • You can use granulated organic sugar instead of maple syrup if you don’t want to go the refined sugar-free route. 
  • If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.
Pumpkin Spice Latte (Vegan, Refined Sugar-Free)
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Pumpkin Spice Latte (Vegan, Refined Sugar-Free)

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my vegan pumpkin spice latte recipe is delicious, much easier and quicker to make, and completely vegan and refined sugar-free.

Ingredients

  • 2 cups milk (I used almond milk)

  • 2 tablespoons pumpkin puree

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin pie spice

  • 2 shots espresso, or ½ cup hot coffee

Directions

  • Heat milk in a small saucepan over low heat.
  • Once simmering, add in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously for about 30 seconds or until frothy then remove from heat.
  • Divide the espresso or coffee between two mugs, then pour the pumpkin-spiced milk over the top.

Recipe Video

Notes

  • Optional: top it off with vegan whipped cream or a cinnamon stick!

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30 Minutes or Less

Flawless Vegan Biscuits with Maple Butter

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vegan biscuits with maple butter on the side

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

vegan biscuits on parchment paper with maple butter on the side

What You’ll Need To Make Vegan Biscuits

Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.

Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!

All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!

a stack of vegan biscuits on a table

Tips and Tricks

  • Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
  • No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
  • If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
vegan biscuits with maple butter on top and a butter knife

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free vegan biscuits, replace the all purpose flour with 1:1 gluten-free baking flour. I swear by the Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking needs!

Make it Nut-Free: To ensure these biscuits are completely nut-free, use a nut-free non-dairy milk such as soy or oat milk, and a non-dairy butter without any nuts in it.

Flawless Vegan Biscuits with Maple Butter

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Intermediate
Servings

10

biscuits
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

Ingredients

  • 1/2 cup non-dairy milk

  • 1 tablespoon apple cider vinegar

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1/2 cup vegan butter, very cold

  • For the maple butter:

  • 1/4 cup vegan butter, softened

  • 1 tablespoon maple syrup

Directions

  • Preheat oven to 425° Fahrenheit.
  • Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
  • In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
  • Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
  • Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
  • Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
  • Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
  • White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.

Recipe Video

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Dairy-Free

Perfect Gluten-Free Sugar Cookies

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stack of gluten-free sugar cookies

These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!

cutting out gluten-free sugar cookie dough into heart shapes

What You’ll Need To Make Gluten-Free Sugar Cookies

Butter – I used non-dairy butter, to keep these sugar cookies both gluten-free and dairy-free. However, you can use regular butter instead if you’d like. Remember to remove your butter from the fridge at least 30 minutes before baking. The key to perfectly soft and light cookies is working with room temperature butter. Also, whip the butter and sugar together in the first step until super light and fluffy.

Sugar – Cane, white, or even coconut sugar will work in this gluten-free dessert recipe. Cane sugar and white sugar will blend best into the dough, resulting in a colorless cookies. Meanwhile, coconut sugar (or brown sugar, which I don’t recommend here) will turn these cookies light brown once baked. They’ll still taste good, though they’ll be a bit more grainy and won’t look the same!

Gluten-Free Flour – I used Nature’s Promise Gluten-Free Flour Blend in my sugar cookies and had amazing results! I also highly recommend the Bob’s Red Mill Gluten-Free Baking Flour for any and all gluten-free recipes. While those are the only two gluten-free flours I can personally vouch for, I’m sure there are plenty out there that will work just as well. Though the one recommendation I have when it comes to any gluten-free flour is to make sure that it contains xanthan gum. Xanthan gum is a stabilizer, and super important to keeping your baked goods together. Without it, these sugar cookies would quite literally fall apart. Therefore, if your gluten-free flour blend does not already contain xanthan gum, add 1/2 teaspoon to your dough for this recipe.

stack of gluten-free sugar cookies

Tips and Tricks

  • You don’t have to cut these cookies out if you don’t want to! Instead of rolling, then cutting the dough, simply remove your chilled cookie dough from the fridge and use a cookie scoop to shape them. Drop tablespoon-sized scoops of sugar cookie dough straight onto your baking sheet, then flatten each cookie out slightly with the palm of your hand. Last, but definitely not least, bake off those delicious little circular cookies just as you would a cut-out cookie!
  • Decorate these babies any way you’d like! A simple powdered sugar plus milk icing with a dash of food coloring is always a solid option. Or, melt some chocolate and drizzle that on top of each cooled cookie for a fun and delicious twist.
  • Prep this sugar cookie recipe days, or even months ahead of time if you’d like! Chilled sugar cookies dough will stay good in the fridge for up to 3 days and in the freezer for up to 4 months. If frozen, let it defrost at room temperature for a bit before attempting to roll or scoop the dough.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: To make these vegan sugar cookies, be sure to use vegan butter and milk as well as your favorite egg substitute in place of the one egg in this recipe. I recommend the Bob’s Red Mill Egg Replacer, it’s both vegan and gluten-free, and works impressively well in most baking recipes.

Use Regular Flour: Feel free to replace the gluten-free flour with regular ole’ all purpose flour if you’d like!

Perfect Gluten-Free Sugar Cookies

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

24

cookies
Prep time

10

minutes
Cooking time

7

minutes
Chilling Time

1

hour

These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!

Ingredients

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 1/2 cup sugar

  • 1 egg, at room temperature

  • 1 tablespoon milk (I used non-dairy)

  • 1 teaspoon vanilla extract

  • 2 cups gluten-free flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

Directions

  • Add butter and sugar to a bowl, beat together with either a hand or stand mixer until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla extract, beat to combine.
  • In a separate small bowl, mix together the gluten-free flour, baking powder, and salt.
  • Add the flour mixture into the butter mixture and mix until a dough forms. Cover dough with plastic wrap and chill in the fridge for at least 1 hour and up to overnight.
  • When ready to bake, preheat your oven to 375° Fahrenheit and remove dough from fridge. Roll the dough on a lightly floured surface to about ¼-inch thick, then use a cookie cutter to cut the dough into shapes.
  • Place cookies on a baking sheet and bake for 7-10 minutes. Remove from oven and transfer to a wire cooling rack to cool completely before decorating.

Recipe Video

Notes

  • For Icing: Mix together 1 cup of powdered sugar and 1 tablespoon milk in a small bowl for a quick and easy sugar cookie icing!

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30 Minutes or Less

Perfect Almond Flour Pancakes

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stacked almond flour pancakes with blueberries, butter, and powdered sugar on top

These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).

stacked almond flour pancakes with blueberries, butter, and powdered sugar on top

What You’ll Need

Almond Flour – The star of our show – almond flour! It’s naturally gluten-free, grain-free, and paleo friendly. Almond flour is actually the only flour you’ll need for this healthy breakfast recipe. The most common misconception when it comes to almond flour is that it can be used as a 1:1 substitution for regular all purpose flour. However, that’s definitely not the case! Almond flour is much more dense and creates a heavier bake than regular flour. Though in this recipe we lighten the pancakes up with two whole eggs and a touch of milk.

Eggs – Eggs are crucial to keeping these almond flour pancakes held together! They are our binding agent, and without them the pancakes would simply fall apart. I highly recommend using large or extra large eggs for this recipe, though really any size will work.

Coconut Oil or Butter – Whether you’re using a non-stick pan or not, a touch or butter or oil is very useful to prevent sticking. For a non-stick pan, you may be able to get away with using less oil or butter than the recipe calls for. But for either a stainless steel or cast-iron pan, you’ll need the full tablespoon. And if you ever begin to notice sticking throughout the cooking process, then go ahead and add a bit more butter or oil to your pan!

How to Make Almond Flour Pancakes

Making homemade almond flour pancakes is super easy! Start by adding the almond flour and baking powder to a large bowl. Whisk those dry ingredients together before adding in the eggs, milk, maple syrup, and vanilla extract. Once your pancake batter is completely combined, then you can add in any fillings/toppings you’d like – fresh blueberries and chocolate chips are my personal favorite!

Now that your batter is all prepped, heat a tablespoon of either butter, coconut oil, or any other neutral-tasting oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of batter into the skillet. The batter will disperse out and form that signature circular pancake shape.

Cook each pancake in the skillet for about 3-5 minutes, or until the bottom is nicely golden brown. Then, use a spatula to carefully flip the pancake and cook the other side. Repeat this cooking process with your remaining better then serve your almond flour pancakes! I recommend finishing them off with a dusting of powdered sugar and a drizzle of maple syrup.

Adjust This Recipe to Your Dietary Needs

Make it Vegan – Make this a vegan almond flour pancake recipe by substituting the two eggs for one flax egg (1 tablespoon of ground flax meal + 3 tablespoons water) and one mashed banana. The flax egg and banana will work together to bind your pancakes and prevent them from falling apart. Also, use your favorite vegan milk in place of the regular milk this recipe calls for.

Make it Dairy-Free – To make this a dairy-free breakfast, simply use almond milk or your favorite non-dairy milk in place of the regular milk in this recipe. Also, be sure to use coconut oil for cooking, instead of butter.

Perfect Almond Flour Pancakes
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Perfect Almond Flour Pancakes

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).

Ingredients

  • 1 cup almond flour, see Notes

  • 1 teaspoon baking powder

  • 2 eggs

  • 1/4 cup milk, I used non-dairy milk

  • 1 tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 1 tablespoon coconut oil or butter

Directions

  • Whisk together the almond flour and baking powder in a large bowl.
  • Add in eggs, milk, maple syrup, and vanilla extract, whisk to combine.
  • Melt coconut oil or butter in a large skillet over medium low-medium heat and spoon ¼ cup batter into skillet.
  • Cook pancakes for 2-3 minutes per side or until edges are slightly golden brown. Repeat until no more batter remains.

Recipe Video

Notes

  • Almond Flour: Be sure to use blanched almond flour, not almond meal in this recipe.

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