I love the simple, rustic quality of biscotti, that twice-baked Italian treat that elevates everything from espresso to seasonal fruit to sorbet. This recipe for Dark Chocolate Pistachio Biscotti is vegan, moderate in sugar, and even packed with whole grains. Make up a batch in advance to enjoy during the week, in lunch boxes, coffee …
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These easy Tollhouse Pan Cookies are completely plant-based. Just pat the dough into a baking sheet and slice them into irregular squares for a simple, delicious treat. They’re super served warm fresh out of the oven! Pat cookie dough evenly over a baking sheet, bake, cool slightly, and slice diagonally into uneven bars. Print .tasty-recipes-print-button{background-color:#667;border:none;display:inline-block;padding:.5em …
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Hmm. Soft chewy, caramelized golden brown, peanut-y cookies. Is there anything better? It instantly takes you back to your childhood, when you could just pinch off a piece at a time, chewing them down with a big grin, while grabbing a second cookie to stuff in your pockets when mom wasn’t watching. Cookies good enough …
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Make an amazing, healthy, plant-based blondie-style bar with an entire can of chickpeas (even the liquid in aquafaba is used to replace eggs), along with peanut butter (the main source of fat in these gooey bars), maple syrup (the sweetener), flour, peanuts, and dark chocolate. These vegan Peanut Butter Chocolate Chickpea Bars honor one of …
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You’ll never guess the secret of these rich, fudgy vegan Dark Chocolate Rose Brownies with Pomegranates! Their main ingredient is a whole can of black beans! (Shh!) Not to mention a generous amount of pomegranate seeds and walnuts and a touch of rose water are blended into the brownie mix—offering a rich, Mediterranean flavor that’s …
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