Peanut Butter Pancakes, Vegan Chocolate Chip Cookies & Dark Chocolate and Goji Berry Christmas Holiday Bark! Sweet treats for Meatless Monday!

Happy Holidays Everyone! I hope you’ve enjoyed your busy, family filled (and food filled) weekend?! I know I have! My week has been full of baking and I typically like to share a delicious healthy meal for my meatless Monday posts, but I’ve had a lot of requests for my cookie recipe and holiday bark that I thought I would make today’s post one filled with sweet goodness! I’ve also included an easy breakfast treat that is perfect for those lazy mornings, when you want something hearty and filling. I’m sure most people are off on holidays this week, so it’s the perfect family morning breakfast! Enjoy!

Vegan Chocolate Chip Cookies (adapted from Babycakes)


1 cup coconut oil (melted)

6 tbsp unsweetened applesauce

1 tsp salt

2 tbsp pure vanilla extract

1 1/4 cup turbinado sugar

2 cups Bob’s red mill gluten free all purpose baking flour

1/4 cup ground flax

1 tsp baking soda

1 1/2 tsp xanthan gum

1 cup vegan chocolate chips


Preheat oven to 325F. Line 2 baking sheets with parchment paper. In a medium bowl, mix together oil, applesauce, salt, vanilla and sugar. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in chocolate chips.

Using a spoon (approx 1 tbsp), scoop dough onto prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand or back of a spoon to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the outer edges and soft in the center! Let the cookies stand on the sheets for 10 minutes, then transfer to a wire rack.

** This batter can be quite sticky! If you find that your hand or spoon is getting stuck to the cookie when pressing them down, dip the spoon into a little water and gently press down.

Dark Chocolate and Goji Berry Bark

Ok…you’ll have to bare with me as I did not measure out any ingredients for this recipe! You can really add whatever ingredients you like, such as, nuts, seeds, or dried fruit. The measurements below are all by eyeball, with the exception for a few.


1 Organic Vivani dark chocolate coating bar http://www.vivani-chocolate.de/P_Kuvertuere_e.html

1/2 cup goji berries

1/2 cup unsweetened shredded coconut

3 candy canes (crushed)

2 handfuls gluten free crispy rice from Natures Path


Line a baking sheet with parchment paper.

Melt chocolate in a double boiler on low heat on stove top. Once melted, add all ingredients and stir. Pour chocolate onto baking sheet and freeze for about an hour. Once frozen, break apart chocolate into pieces. This bark is very rich! A little bit is quite satisfying, not to mention it is loaded with antioxidants, magnesium and vitamin C!

Peanut Butter Pancakes

Healthy fats, healthful plant protein and a kid friendly favorite!


1 1/4 cup Bob’s red mill gluten free all purpose flour

2 tbsp organic cane sugar

1 tbsp baking powder

1/2 tsp sea salt

1 1/4 cup almond milk

1/4 cup organic peanut butter

2 tbsp coconut oil


In a medium bowl, combine flour, sugar, baking powder and salt.

In a small bowl stir together milk and peanut butter until smooth. Add to dry ingredients and beat until a batter is formed. Do not over beat. Lightly oil a nonstick saute pan over medium heat. Spoon batter by 1/4 cupfuls into the pan. Cook until golden brown on both sides.

** Serve with Organic Maple Syrup and top with chopped walnuts and bananas!

** Feel free to add chocolate chips or ripe banana slices to the batter for some extra sweetness! You can also you almond butter in replace for peanut butter.

Happy Holidays & Happy Meatless Monday! Hope you and your loved ones enjoy this holiday season!



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