31 Best Dairy-Free Snacks For Both Adults and Kids

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Bagel Bites

Vegan Bagel Bites (Pizza Bagels) — Freezer-Friendly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’20’, ’20 Bagel Bites’]

Who doesn’t love a mini pizza bagel? These super-easy vegan bagel bites are fun to make and loved by kids. With just a few ingredients you can whip these up in no time. Plus, these pizza bagels are freezer-friendly, making them great for vegan meal prep, kids vegan lunches, and beyond.

Ingredients

• 10 Mini Bagels
• 14 ounces pizza sauce (marinara or pasta sauce will work too if you don’t have pizza sauce)
• 1 cup vegan shredded cheese
• 1/2 pound vegan beefy crumbles (any brand cooked according to package instruction (I used Plant Boss))
• Garnish with your choice of parsley chives, oregano, or basil)

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare the meatless crumbles according to package instructions, adding 2 tablespoons of pizza sauce to the crumbles while they’re cooking. Feel free to add additional spices, garlic, or onion to the pan at this time if you’d like a more complex meaty topping.
3. Assemble bagel pizzas. Cut all bagels in half and on each half, spread on a generous dollop of pizza sauce, sprinkle on vegan cheese, and top with your cooked vegan meaty crumbles.
4. Assemble on a baking sheet and bake for 15 minutes until the vegan cheese is melted. If cheese is not melted, broil for additional minute or two.
5. Top with green garnish and serve!

2. Dehydrated Zucchini Chips

Dehydrated Zucchini Chips Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘4’]

Learn how to make the best zucchini chips in the dehydrator in this easy snack recipe.

Ingredients

• 4 small zucchini
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon garlic powder

Instructions

1. The first thing you want to do is to cut the zucchini into thin slices that are about ¼” thick, then place them in a bowl.
2. Lightly coat the zucchini slices with olive oil so the spices stick.
3. Season the zucchini slices with sea salt and garlic powder, making sure everything is coated evenly. Don’t add too much salt as the zucchini will shrink a lot.
4. Arrange the zucchini slices in a single layer on your dehydrator trays.
5. Turn your dehydrator onto 135° F and allow it to dry for approximately 6 hours or until the zucchini is dry and crisp. For best results, rotate the trays a few times so everything dries evenly.
6. Cool completely, then store your homemade chips in an airtight jar or container if not eating immediately.

3. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

4. Vegan Goldfish

Vegan Goldfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup chickpea flour
• 1/2 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1 tablespoon nutritional yeast
• 2 tablespoons chopped parsley (optional)
• For serving: tomato-based dip or hummus (optional)

Instructions

1. 1. In a bowl, whisk chickpea flour, water, olive oil, garlic powder, onion powder, paprika, turmeric, salt, and nutritional yeast until smooth.
2. 2. Let the batter rest 5 minutes to thicken slightly.
3. 3. Preheat oven to 400°F (205°C) and line a sheet with parchment. Shape batter into small fish-like shapes or drops on the sheet; bake 12–14 minutes, flip, and bake 6–8 minutes more until crisp.
4. 4. Cool briefly and serve with a tomato dip or hummus.

5. Crispy Cauliflower Bites

Crispy Cauliflower Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large cauliflower head, cut into florets
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/2 cup water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs or panko
• 2 tablespoons grated parmesan cheese (optional) or 1 tablespoon nutritional yeast (vegan)
• Hot sauce or buffalo sauce for tossing, or serve with dip of choice

Instructions

1. 1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk flour, water, olive oil, garlic powder, paprika, salt, and pepper to form a thick batter.
3. 3. Dip cauliflower florets in batter, then roll in breadcrumbs (and parmesan or nutritional yeast).
4. 4. Arrange on the sheet and bake 20–25 minutes, flipping halfway, until crisp and golden.
5. 5. Toss with hot sauce or serve with dipping sauce.

6. Crunchy Roasted Chickpeas

Crunchy Roasted Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

Crunchy Roasted Chickpeas are a great snack for the whole family and can be made sweet or spicy or even plain with a drizzle of olive oil.

Ingredients

• 1 15 ounce can of chickpeas (drained and rinsed)
• 2 tablespoons olive oil
• 1/2 teaspoon salt {more or less to taste}
• 1/2 teaspoon of smoked paprika {or your favorite spice: other ideas cinnamon (paprika, sumac, za’atar})

Instructions

1. Rinse and drain the chickpeas. On a rimmed baking sheet put a paper towel down and lay the chickpeas out in a single layer. Lay another paper towel over the chickpeas and let them sit for 20 minutes.
2. Preheat oven to 400 degrees.
3. After 20 minutes roll your hands over the paper towel to loosen any casings. Pick through the chickpeas and discard any loose casings.
4. In a medium mixing bowl mix together chickpeas, olive oil and salt.
5. Spread back on a rimmed baking sheet (without the paper towel) and roast for 35-40 minutes tossing occasionally, until crispy and golden.
6. Remove from the oven and sprinkle the spice of your choice over the chickpeas (for example 1/2 teaspoon smoked paprika or 1/2 teaspoon cinnamon). If using honey put the chickpeas back in a mixing bowl and stir the honey in.
7. Serve warm or put in a tupperware dish. These are best the first day.

7. Almond Butter Energy Balls

Almond Butter Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT145M · Yield: [’20’, ’20 energy balls’]

These almond butter balls sweet, nutty, nutritious, and great for the kids. It’s a perfect sweet snack before the workout that will give you the energy you need. Vegan, no-bake, high in fiber, gluten-free, Paleo, and dairy-free.

Ingredients

• 1 cup natural (unsalted creamy almond butter)
• 1/3 cup pure maple syrup
• 1/4 cup coconut flour
• 1 tbsp ground flaxseed
• ¼ cup unsweetened cocoa powder

Instructions

1. Line a large plate with parchment paper.
2. Add all the ingredients into a large bowl and mix. Once the mixture gets thicker, continue folding the dough.
3. Once the dough is thick, scoop out the balls with a cookie scoop. Or just use your own hands to form balls.
4. Place on a plate with parchment paper and keep in the fridge for at least 2 hours before serving.

8. Vegan Soft Pretzels

Vegan Soft Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT14M · Total: PT89M · Yield: [‘8’, ‘8 people’]

This recipe for Vegan Soft Pretzels is a total game-changer. They are crispy on the outside and soft and chewy on the inside. Plus, they are easy to make with a handful of everyday ingredients and you don’t need any special equipment.

Ingredients

• 4 1/2 cups (562g) all-purpose flour (*see note)
• 2 1/4 teaspoons(7g) instant yeast ((1 standard packet) *see note)
• 2 tablespoons (25g) cane sugar (or brown sugar)
• 1 1/2 teaspoons sea salt
• 1 1/2 cups (355ml) water ((hot but not boiling – about 120°F))
• 2 tablespoons (28g) vegan butter (, melted and slightly cooled)
• 10 cups water
• 2/3 cup baking soda
• 2 tablespoons non-dairy milk (of your choice)
• 1 teaspoon maple syrup (or agave nectar)
• Flaky sea salt (for topping (or pretzel salt))

Instructions

1. In a large bowl, whisk together the flour and yeast until combined. Now add the salt and sugar and whisk well to combine (you can also use a stand mixer on low speed with the hook attachment).
2. Stir in the hot water and melted butter using a spatula and mix until it starts to come together enough to handle. Sweep up any flour remaining in the bowl with the dough then place the dough on a clean and lightly floured countertop (or leave in bowl of stand mixer)
3. Knead the dough for 4-5 minutes until the surface is smooth and not shaggy at all (use medium speed for stand mixer, 3-4 minutes). The dough should be slightly tacky but not sticky. If it’s sticking to your hands, add a small sprinkle of flour and keep kneading.
4. Wipe out the bowl and lightly oil the bottom and sides (this will prevent sticking). Cover the bowl with plastic wrap and place the bowl in a warm spot in your kitchen and let the dough rest for 60-90 minutes, until it almost doubles in size.
5. Preheat the oven to 450 °F (230 °C). Line 2 half-sheet baking trays with parchment paper, lightly grease, and set aside. Bring 10 cups of water and 2/3 cup of baking soda to a boil in a large pot.
6. Gently punch down the dough and transfer to a smoooth, dry work surface (not floured). Divide the dough into 8 equal pieces and roll each piece into an 18-24 inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other to create a heart shape. Twist the ends over each other once, and push down at the bottom of the U. Place on the prepared baking sheet.
7. Add the pretzels to the boiling water, one by one, for 30 seconds each (no longer). Use a slotted spatula or spoon to remove them and return to the baking sheets. Whisk the almond milk and maple syrup together, and brush each pretzel with the mixture. Sprinkle with flaky sea salt.
8. Bake until golden brown, approximately 14-15 minutes, rotating pans at the midway mark. Transfer to a cooling rack for 5-7 minutes. Serve with mustard or a dipping sauce of your choice.

9. Banana Chocolate Chia Pudding

Banana Chocolate Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘1’, ‘1 jar’]

This supercharged banana chocolate chia pudding is packed with protein and fibre, is easy to make, and can be prepped overnight for a quick grab-and-go meal.

Ingredients

• 2 tbsp chia seeds
• 1/2 tbsp cocoa powder
• 1 small banana (halved)
• 1/2 tbsp maple syrup (*can sub with sweetener of your choice)
• 1/2 cup Homemade Soy Milk (*can sub with any milk of your choice)
• 1 tbsp chocolate chips or cacao nibs

Instructions

1. In a mason jar, add 2 tbsp chia seeds and 1/2 tbsp cocoa powder. Mix until there are no lumps to be seen.
2. Roughly mash ½ small banana into the jar. Add 1/2 tbsp maple syrup and mix well with the chia seeds and cocoa powder.
3. Pour in 1/2 cup Homemade Soy Milk. Stir until everything is well combined, with nothing stuck at the bottom of the jar.
4. Cover the jar with a lid or plastic wrap. Refrigerate for at least four hours, or up to two days.
5. When ready to eat, top with remaining ½ small banana (sliced into coins) plus 1 tbsp chocolate chips or cacao nibs (see Toppings section in the post above for more ideas).

10. Air Fryer Tofu Nuggets

Air Fryer Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT10M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This air fryer tofu nuggets recipe is simple to make, easy to adapt, and freezer-friendly. Serve as a protein-packed snack or meatless meal!

Ingredients

• 1 (16-ounce) block of extra-firm tofu
• 1/4 cup soy sauce ((substitute with tamari, if gluten-free))
• 1/4 cup water
• 1 cup all-purpose flour ((substitute with 1:1 GF flour, if gluten-free))
• 1 cup dairy-free milk ((oat milk, almond milk, soy milk, etc.))
• 1 1/2 tsp apple cider vinegar ((optional))
• 2 cups panko bread crumbs
• 2 tbsp nutritional yeast
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt

Instructions

1. Remove the tofu from its package and drain the liquid. To avoid soggy tofu, press the tofu either in a tofu press or by stacking a heavy object on top, like a cast iron skillet. Press tofu for at least 30 minutes.
2. Meanwhile, whisk together soy sauce and water in a medium-sized mixing bowl. Once tofu is pressed, tear off 1-inch pieces and place into the bowl. Give it a stir and let tofu marinate for 15 minutes.
3. Using two separate mixing bowls, combine the batter ingredients in one and the breading ingredients in the other. If the batter is too thick, add an extra splash of dairy-free milk and stir until desired consistency is reached. Set up an assembly line with the marinated tofu, batter, breading, and air fryer basket.
4. Coat the air fryer basket with cooking oil spray. Working one at a time, take a piece of tofu and dip it in the batter, then roll it in the bread crumbs.
5. Place each piece of breaded tofu in the air fryer basket in a single layer, making sure no pieces are touching. Depending on the size of your air fryer, you may need to work in batches. Give the nuggets a light coating of oil spray.
6. Air fry tofu nuggets at 400F for 10-15 minutes, flipping once halfway through.

11. Cashew Energy Balls

5-Ingredient Cashew Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’27’, ’27 energy balls’]

Cashew energy balls are sweet, nutty, kid-friendly, and yummy. They’re vegan, dairy-free, Whole30, Paleo and made out of 5 ingredients. A great snack or dessert!

Ingredients

• 1 cup raw cashews
• 1 cup soft dates
• ¾ cup unsweetened shredded coconut
• ¼ tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add cashews into the processor and pulse until they become flour-like.
2. Then, add in the rest of the ingredients and pulse until one smooth texture.
3. Roll the dough into small balls. Or use a cookie scoop to just scoop them out.
4. Store in a refrigerator for at least 30 minutes before serving.

12. Black Bean Hummus

Black Bean Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 1/2 cups’]

This 10-minute recipe for homemade black bean hummus is a delicious twist on classic hummus. It is made with black beans, lime and cilantro along with traditional hummus ingredients like tahini, garlic and olive oil. It’s the best southwest-flavored appetizer, party food, game day dip or snack!

Ingredients

• 1 clove garlic, peeled
• 1 14-ounce can black beans, drained and rinsed
• ¼ cup extra virgin olive oil, plus more for drizzling if desired
• 2 tablespoons lime juice
• 1 tablespoon tahini
• 1 teaspoon ground coriander seed
• ¾ teaspoon salt
• 3 tablespoons chopped cilantro

Instructions

1. Fit food processor with steel blade attachment, close lid and turn on. Drop garlic through feed tube of food processor and allow to process until finely chopped.
2. Open food processor, and add beans, oil, lime juice, tahini, ground coriander and salt. Process until smooth. Scrape sides, add cilantro and process to combine.
3. Serve drizzled with additional oil if desired.

13. Lemon Poppy Seed Snack Cake

Lemon Poppy Seed Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’16’, ’16 servings’]

Citrusy, moist, and oh so fluffy vegan lemon poppy seed cake with sweet vanilla icing or glaze! It’s a fuss-free, one-bowl snack cake that always brings a little sunshine to the dessert table.

Ingredients

• 1 ¼ cups of granulated sugar
• ½ cup of vegetable oil
• Juice and zest of 2 small lemons
• ¼ cup of unsweetened applesauce
• 2 teaspoons of vanilla extract
• 2 cups of water
• 3 cups of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• ⅓ cup of poppy seeds
• Storebought or homemade vanilla frosting

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch pan.
2. In a large mixing bowl, whisk together the sugar, oil, lemon juice, lemon zest, applesauce, and vanilla extract until well-combined. Add water and mix thoroughly.
3. Add the flour, baking soda, and salt, and stir until just combined. (Your batter may have a few small lumps and that’s okay. You don’t want to overmix.)
4. Fold in the poppy seeds.
5. Pour the batter into the pan. Bake for 35 minutes or until the edges are golden and begin to pull away from the pan. Take a toothpick, insert it into the middle of the cake and make sure it comes out clean. If it doesn’t, bake in 5 minute increments until it does.
6. Allow the cake to cool completely before frosting.

14. Banana Bread Protein Bites

Banana Bread Protein Bites {AIP, paleo, vegan} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’20’, ’20 bites’]

Ingredients

• 2 bananas
• 1/4 cup coconut butter, melted
• 2/3 cup vanilla protein powder (see above for what brands to use depending on your diet)
• 1/4 cup coconut flour
• 1 teaspoon cinnamon
• 1 cup shredded coconut
• Optional: Mini chocolate chips (for sugar-free chips, use Lily’s chocolate chips or for paleo or dairy-free chocolate chips, use Enjoy Life chips)
• Optional: More shredded coconut to roll the bites in

Instructions

1. Add all of the ingredients except the shredded coconut to a food processor (see above for how to make these without a food processor). Run the food processor until the mixture is smooth and the banana chunks are fully incorporated.
2. Scrape the gooey banana mixture into a bowl and stir in the shredded coconut and the optional mini chocolate chips (if using). The mixture will be sticky!
3. Cover a cookie sheet with parchment paper. Use a cookie scoop or a spoon to make balls and place on the prepared cookie sheet. You should get about 20 protein bites.
4. If desired, roll the banana bread protein bites in more shredded coconut to coat the outside (to make them less sticky).
5. Refrigerate for an hour and then enjoy immediately or store in an airtight container in the fridge (or freezer! see Notes below).

15. Pumpkin Banana Muffins

Healthy Banana and Pumpkin Muffins – Best Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’12’, ’12 muffins’]

These healthy banana and pumpkin muffins are an easy vegan recipe that’s toddler or kid friendly! This recipe for banana and pumpkin muffins uses no refined sugar, and is one of the best pumpkin banana recipes — so moist and no egg required!

Ingredients

• cooking spray
• 2 cups whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 medium overripe bananas
• ½ cup olive oil (or vegetable oil of your choice)
• 1 ½ cup coconut sugar
• 2 tsp pure vanilla extract
• 1 cup canned pumpkin purée
• ½ cup non-dairy Greek yogurt substitute (room temperature)

Instructions

1. Preheat to 425°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined and set aside.
3. In a large bowl, mash bananas thoroughly with a fork or potato masher.
4. Add in coconut sugar, vanilla, oil, nondairy Greek yogurt, and pumpkin purée, whisking well to combine after each addition.
5. Gradually fold in dry ingredients with a rubber spatula until just combined.
6. Scoop batter into prepared muffin pan almost to the top.
7. Bake in preheated oven for 8 minutes, then reduce heat to 350°F (without opening oven door).
8. Continue to bake at 350°F for another 15-17 minutes, or until a toothpick entered into the center of muffins comes out clean.
9. Let cool at least 10 minutes in pan, then enjoy warm or transfer to a wire rack to cool completely.

16. Smashed Brussels Sprouts

Smashed Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

• 1 lb brussels sprouts
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp thyme
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 425F.
2. Cut off the stems of brussels sprouts.
3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
6. Bake in the oven for 20 minutes until golden and crispy.
7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

17. Vegan Edible Cookie Dough

Vegan Edible Cookie Dough is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘6’, ‘6 servings’]

This homemade vegan edible cookie dough recipe is safe to eat raw and easy to make, perfect for a healthy – ish dessert or afternoon treat.

Ingredients

• 1/4 cup nut or seed butter (peanut butter, almond butter, sunbutter, etc.)
• 2 tbsp melted refined coconut oil (substitute with other cooking oil)
• 2 tbsp maple syrup (substitute with agave or sugar)
• 1 tbsp dairy free milk (oat milk, almond milk, soy milk, etc.)
• 1/2 tbsp vanilla extract
• 1 cup almond flour (substitute with coconut flour, cassava flour, or oat flour)
• Pinch of sea salt
• Handful of vegan chocolate chips

Instructions

1. Whisk together nut or seed butter, melted coconut oil, maple syrup, dairy free milk, and vanilla extract until smooth. Stir in almond flour and a pinch of sea salt. Fold in vegan chocolate chips.
2. Give it a taste and adjust as needed. Add extra maple syrup if you prefer a sweeter treat. Or add a touch more coconut oil, dairy free milk, or almond flour to perfect the texture.
3. Transfer the cookie dough to a resealable jar or container with a lid and serve with a spoon! Alternatively, use a cookie scoop to scoop cookie dough onto a baking sheet.
4. Enjoy immediately or store in the fridge or freezer.

18. Healthy Granola Bar

Healthy Granola Bar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’, ’24 small bars or 12 large bars’]

Who needs store-bought bars when you have this homemade healthy granola bar recipe? These no-bake granola bars are packed with fibre and healthy fats and make for a great make-ahead snack. Easy, portable and so delicious! {Gluten-free, vegetarian & no refined sugar}

Ingredients

• 2 cups rolled oats ((can also sub in gluten-free oats))
• 1 cup unsweetened coconut flakes
• 1/2 cup cashews (finely chopped)
• 1/2 cup pumpkin seeds
• 1/2 cup dried cranberries
• 5 tbsp coconut oil
• 1/2 cup honey
• 1/2 cup natural peanut butter (or sub in seed butter to make nut-free)
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (melted (optional))

Instructions

1. In a large frying pan, toast oats and coconut for 3 minutes over medium heat. Add the chopped cashews, pumpkin seeds, and dried cranberries.
2. In a separate small saucepan, combine the coconut oil, honey, natural peanut butter, vanilla extract and salt. Cook for about 2 minutes or until coconut oil has melted.
3. Add the liquid mixture to the toasted oat and coconut mixture and stir to combine. Cook for an additional 2 minutes until oats are coated and sticky.
4. Line a 9×13-inch baking pan with parchment paper. Add the oat mixture into the pan and distribute evenly with spatula. Wet the spatula and press down on the surface until smooth and packed down, making sure that you get into all of the corners.
5. Place in the freezer for 30-40 minutes. Once hardened, remove from freezer and drizzle with melted dark chocolate, if desired.
6. Cut into 12 large bars or 24 small bars while mixture is still partially frozen to help the bars stay together while cutting. Serve immediately or store in the freezer for later.

19. Banana Muffins

Dairy-Free Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT22M · Total: PT30M · Yield: [‘1’, ‘1 1/2 dozen muffins’]

Sweet, tender, and perfectly portable, these Dairy-Free Banana Muffins are the magic bullet for your morning mayhem. prep a batch on your day off (it’ll only take 20 minutes of active time!) and reap the rewards for WEEKS to come.

Ingredients

• ½ cup virgin coconut oil (softened to room temperature)
• ½ cup packed brown sugar (light or dark)
• ¼ cup granulated white sugar
• 2 large eggs
• ⅓ cup mayonnaise (avocado, olive oil, or light mayonnaise also work)
• 2 cups mashed bananas (from about 4 large bananas)
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour
• 1 cup (125g) whole wheat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 400°F. Line 2 muffin tins with muffin liners, alternating them between the cups.
2. In a mixing bowl, using a hand mixer or the paddle attachment of a stand mixer, cream the coconut oil, brown sugar, and sugar until smooth, creamy, and fluffy. Scrape down the bowl sides as needed while mixing.
3. Add the eggs and mix until smooth and creamy, and a light yellow/orange color.
4. Add the mayonnaise, mashed bananas, and vanilla extract. Mix until well combined. Note: The batter may look curdled at this point, but it’s okay.
5. In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until combined.
6. Mix the dry ingredients into the wet a few cups at a time until combined, and the streaks of flour just disappear
7. Bake at 400°F for 5 minutes. Reduce the heat to 350°F and bake for 12- 15 more minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
8. Cool the cupcakes on a wire rack until they reach your preferred temperature. Enjoy!

20. Protein Mug Cake

Protein Mug Cake (Chocolate Baked Oats) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘1’, ‘1 Mug Cake’]

This divine chocolate mug cake is packed with plant-protein and takes less than 10 minutes to make! The secret ingredient? Oats! if you’ve never tried baked oats, this is your sign. Print this protein mug cake recipe and enjoy it for breakfast, a snack, or dessert!

Ingredients

• 1/2 cup rolled oats
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 banana (super-ripe and spotty)
• 1/4 cup soymilk (any type)
• 1 tablespoon maple syrup (or agave nectar)
• 1 dash vanilla extract
• 2 tablespoons chocolate chips (or chocolate ganache, caramel, or other ooey-gooey center)

Instructions

1. In a high-speed blender, add 1/2 cup rolled oats (dry) and blend until you have a fine powder that resembles flour. Add cocoa powder and baking powder and mix to combine. Set aside.
2. In a microwave-safe mug or large ramekin, add the half-banana and mash with a fork until no lumps remain. Add the soymilk, maple syrup, and a small dash of vanilla extract and mix until throughly combined.
3. Carefully add the dry oat flour mixture to the ramekin and mix with a fork just until combined. Do not over-mix. Make sure the ramekin or mug is at least 2x the size of the batter, as it will rise dramatically in the microwave.
4. Add a special surprise center! Using a large spoon, lift up some of the batter, sprinkle chocolate chips (or your chosen center ingredients) into the center of the batter, and cover with the spoonful of batter.
5. Place in the microwave and microwave for 2 minutes. Allow to cool for 5 minutes and enjoy!

21. Cheesy Chex Mix

Cheesy Chex Mix (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’18’]

This Cheesy Chex Mix is an easy party snack that is both gluten-free and dairy-free. Savory, salty, crunchy, and delicious!

Ingredients

• 1 cup salted roasted peanuts
• 3 cups rice Chex
• 2 cups gluten-free pretzel sticks
• 3 cups vegan gluten-free cheese puffs
• 12 tablespoons vegan butter
• 1 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 1/2 teaspoons onion powder
• 1 teaspoon mustard powder
• 1/4 teaspoon paprika
• 2 tablespoons nutritional yeast
• pinch of ground cayenne pepper
• 1/2 teaspoon coconut sugar

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Combine peanuts, rice Chex, and pretzels in a medium bowl. (Cheese puffs will be added at the very end.)
3. Melt butter in a glass measuring cup or small microwavable bowl. Add spices, nutritional yeast, and coconut sugar to the melted butter. Whisk to combine.
4. Pour liquid mixture over the dry ingredients. Gently stir mixture until most pieces are coated. Spread mixture into an even layer on baking sheet.
5. Bake for 15 minutes. Remove pan halfway through cooking, stir, and return to oven for remaining cook time.
6. Allow Chex mix to cool before adding cheese puffs. Store in an airtight container.

22. Double Chocolate Banana Bread

Double Chocolate Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

A double chocolate banana bread that’s high in protein and healthy with no added sugar. Makes a great healthy snack or a treat.

Ingredients

• 1 cup gluten free flour (I use King Arthur’s measure for measure)
• 3/4 cup oat flour
• 1/3 cup unsweetened cocoa powder
• 1 scoop (heaping 1/4 cup unflavored collagen peptides (*see note for vegan alternative))
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large ripe bananas (mashed)
• 1/3 cup melted coconut oil
• 1/4 cup coconut sugar
• 1/4 cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 2 flax eggs (2 tablespoons flax seed + 6 tablespoons warm water)
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (plus more for topping)

Instructions

1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
2. Combine flours, cocoa powder, collagen, salt, baking powder and baking soda in a large bowl and whisk until combined.
3. Make the flax egg by combining the ground flax and warm water in a small bowl and set aside for 5 minutes until thickened.
4. Combine the almond milk and vinegar in another small bowl and let sit as well.
5. Mash the bananas in a medium bowl then add the melted coconut oil, vanilla and coconut sugar. Once the flax egg is ready, add that and the almond milk combination to the bowl as well. Whisk until all the ingredients are combined.
6. Pour the wet ingredients into the bowl with the dry ingredients and stir until all the flour is incorporated.
7. Fold in the chocolate chips and transfer batter to the prepared loaf pan.
8. Top with additional chocolate chips if desired and run a sharp knife lengthwise through the top of the batter to create an indent.
9. Bake for 70-80 minutes until a toothpick inserted into the center of the bread comes out clean.
10. Let cool for 10 minutes in the pan then transfer the bread to a cooling rack to finish cooling.
11. Slice and serve either warm or at room temperature.

23. Oatmeal Bliss Balls

Oatmeal Bliss Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT25M · Yield: [‘9’, ‘9 balls’]

These oatmeal bliss balls are a fun snack perfect as a school or work lunch box idea. A no bake vegan and gluten free (using certified gf oats) treat! Recipe makes 9 small bliss balls.

Ingredients

• 1/2 cup oats
• 1 cup dates
• 1 tbsp pumpkin seeds
• 3 tbsp almond butter (or other nut or seed butter)
• 1 tsp cinnamon (optional)
• 1 tbsp water
• pinch salt

Instructions

1. If the dates are on the dry side, soak for 10 minutes in warm water.
2. Add all the ingredients to your food processor and blend until a thick ball of dough forms. You may need to scrape the sides of the blender down a few times.
3. Transfer the dough to a bowl and place in the fridge for 30 minutes.
4. Either use your hands or a cookie scoop to form small bliss balls.

24. Buffalo Cauliflower Bites

Buffalo Cauliflower Bites (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 small bowls’]

These buffalo cauliflower wings are yummy, strong in flavor, and easy to make. A perfect healthy snack for buffalo sauce lovers! Vegetarian and gluten-free.

Ingredients

• 1 large head cauliflower (cut into florets)
• 1 cup almond flour
• 2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 1/2 cup Buffalo sauce
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 400F.
2. Cut your cauliflower head into florets.
3. In a large bowl, combine almond flour, garlic powder, sea salt, and black pepper.
4. Break an egg into another bowl and whisk it.
5. Add the cauliflower florets into the bowl with the egg and stir to fully coat the cauliflower.
6. Now, add the coated cauliflower into the other bowl with the almond flour mixture. Cover the bowl and shake until the cauliflower is fully coated.
7. Spread the cauliflower on a baking sheet and roast in the oven for 30 min.
8. Once fully cooked, transfer to a bowl.
9. Heat a mixture of buffalo sauce and olive oil in a microwave and pour over the cauliflower bites. Gently toss to coat.

25. Vegan Apple Muffins

Vegan Apple Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour (125 g)
• 1/3 cup rolled oats (30 g)
• 1/4 cup light brown sugar (50 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 medium apple, diced
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• Optional: 2 tablespoons chopped walnuts or raisins

Instructions

1. 1. Preheat oven to 375°F (190°C) and line a 4-cup muffin tin with liners.
2. 2. In a bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3. In a separate bowl, mix almond milk, applesauce, and vanilla.
4. 4. Stir the wet ingredients into the dry just until combined; fold in the diced apple and optional add-ins.
5. 5. Divide the batter evenly among the 4 muffin cups and bake 18–22 minutes, or until a toothpick comes out clean. Cool briefly before removing.

26. Individual Peanut Butter Oatmeal Cups

Individual Peanut Butter Oatmeal Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

These simple individual oatmeal cups with peanut butter create a simple make ahead breakfast for the week. Made with 7 simple ingredients, these tasty peanut butter oatmeal breakfast cups mix up in under 30 minutes and make enough to use for the entire week.

Ingredients

• 1 cup of oats + more to top
• 1 teaspoon of cinnamon
• Dash of salt
• ½ teaspoon of baking powder
• ½ cup of unsweetened plant-based milk
• 2 tablespoons of maple syrup
• 3 tablespoons of natural peanut butter
• ¼ cup of walnuts (blueberries, or vegan chocolate chips)

Instructions

1. Preheat the oven to 350 degrees F. Combine oats, cinnamon, salt and baking powder in a medium bowl.
2. Add plant-based milk, maple syrup, and peanut butter (*add more or less plant-based milk until a very thick liquid batter is formed.)
3. Fold in nuts, fruit, or vegan chocolate chips.
4. Place 5 to 6 cupcake liners in a pan and with equal amounts of batter (if not using liners, just ensure the cupcake pan is greased). Place in the oven for 15 to 20min. Cups should be moist but firm with a crispy top.
5. Remove from the oven, let cool until warm, and top with vegan butter, peanut butter or have them plain.

27. No Bake Honey Almond Bites

No Bake Honey Almond Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’16’, ’16 bites’]

These easy No Bake Honey Almond Bites are a honey-sweetened healthy snack made with nuts and seeds. Gluten-free, grain-free, refined sugar-free.

Ingredients

• 1/2 cup honey
• 1/2 cup all-natural almond butter (unsalted)
• 1 teaspoon pure vanilla extract
• 1 cup slivered almonds
• 1/2 cup unsweetened coconut flakes
• 1/2 cup raw sunflower seeds
• 2 tablespoons sesame seeds
• a couple pinches salt
• sesame seeds
• cacao nibs
• sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. In a large bowl, add honey, almond butter, and vanilla extract. Stir to combine.
3. Add almonds, coconut flakes, sunflower and sesame seeds, and salt. Stir well until the nuts and seeds are evenly coated.
4. Using a #40 size cookie scoop or tablespoon, pack the tablespoon with some of the mixture and place it on the prepared baking sheet. This should give you a rounded, dome-like shape. Alternatively, you can roll into a tight ball.
5. Sprinkle honey almond bites with desired toppings and refrigerate for at least 2 hours.

28. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

29. Chocolate Peanut Butter Stuffed Dates

Chocolate Peanut Butter Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 small dates’]

These chocolate peanut butter stuffed dates are the perfect healthy snack! These come together in minutes for a quick treat yet are impressive enough to serve as a party appetizer or dessert. They also freeze well for a tasty cold treat! You can’t go wrong with these dates with peanut butter and chocolate!

Ingredients

• 12 small dates (or six large ones)
• 1/4 cup all-natural peanut butter (*)
• 1/2 cup Dairy Free Chocolate Chips

Instructions

1. Start by slicing the dates open lengthwise, careful not to slice all the way through. Remove the pit if they came whole.
2. Put a teaspoon of peanut butter or preferred nut butter into each date. Place on a plate and pop into the freezer for 10 minutes to firm up.
3. Meanwhile, add the dairy-free chocolate chips to a microwaveable bowl and microwave for 30-second intervals, stirring in between until it is almost completely melted, then stir to smooth out the last remaining clumps. This ensures you don’t overcook and burn the chocolate.
4. Once the peanut butter dates have set up, remove them from the freezer and dip them into the melted chocolate one at a time. Use a fork to scoop them out of the chocolate and place back on the plate. For less mess, line the plate with wax or parchment paper if desired.Optionally, you can drizzle the dates with additional melted chocolate.
5. Place them back in the freezer for 10-15 minutes to allow the chocolate to harden.

30. Kettle Corn

Homemade Kettle Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT4M · Total: PT5M · Yield: [’12’, ’12 Servings (12 cups kettle corn)’]

The best homemade Kettle Corn Recipe is easy to make with 4 ingredients, in less than 5 minutes on the stovetop. Better than the kettle corn at the fair!

Ingredients

• ½ cup popcorn kernels
• 1 Tablespoon coconut oil ((or canola oil))
• ¼ cup sugar
• Popcorn Salt ((to taste))

Instructions

1. Put 1 Tablespoon oil and 3 kernels of popcorn into a stovetop popcorn maker (like the whirly pop). Place the popcorn maker over medium heat and stir with the lid closed.
2. Once the three kernels pop, add the rest of the popcorn kernels and the sugar and stir vigorously to combine with the lid on.
3. Stir continuously as the popcorn begins to pop.
4. When the popping slows down, turn off the heat and continue stirring until you do not hear any more popping.
5. Immediately pour half of the kettle corn into a large bowl. Sprinkle with popcorn salt. Repeat with the second half. Toss to combine.
6. Enjoy!

31. Vegan Caramel Popcorn

Vegan Caramel Popcorn (Can Also Be Made Refined Sugar Free!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [’10’, ’10 cups’]

The easiest 7 ingredient caramel popcorn that just happens to be gluten-free, dairy free, and completely vegan.

Ingredients

• 10 cups plain freshly popped popcorn (½ cup of popcorn kernels)
• 1 ¼ cups pecans
• ¼ cup vegan butter
• ⅓ cup maple syrup
• ⅓ cup sugar (I prefer evaporated cane juice)
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda

Instructions Popping the popcorn on the stovetop

1. You can totally skip this if you use already popped popcorn or have a popcorn maker.  Just make sure you use absolutely plain popcorn if you are not going to pop it from scratch.  Salted or flavored popcorn will throw off the final result.
2. Place 2 tablespoons of olive oil or coconut oil, along with ½ cup of un-popped popcorn kernels into a dutch oven or thick-bottomed pot. Cover the pot with a lid that doesn’t allow for steam to escape.  Put a medium-high flame under the pot.

USE YOUR EARS

1. After a few minutes, the popping should start to subside.  When you hear the pops happening only maybe once a second or so, it’s time to remove the popcorn from the pot.   Remember- the pot is still super hot, and will continue to cook (burn) the popcorn, so get it outta there into a mixing bowl.   ½ cup of kernels should pop into about 10 cups of popcorn depending on the exact variety of popcorn kernels you use.

Make the caramel

1. Melt the vegan butter in a saucepan over a high flame.  You can substitute coconut oil for the vegan butter if you want a more natural product, or if you avoid vegan butter for any reason.
2. Once the butter is melted, whisk in the maple syrup and sugar (or coconut sugar).  Whisk occasionally for about 2 minutes just until the caramel starts to bubble and the sugar has completely dissolved.   If you want to spice things up- this is where you can add some of your favorites- a pinch of ground cardamom, some dried ginger, a spoonful of tahini, or maybe even a tiny splash of rum and nutmeg like I do around Christmas.  Have fun tweaking it to your taste.
3. Once the caramel starts to bubble, stir in the vanilla extract, salt, and baking soda.  Continue to cook, rapidly stirring with the whisk for about 30 seconds.  The baking powder will make the caramel bubble up rapidly and get more creamy and aerated in appearance.

Mix up that corn!

1. Immediately pour the hot caramel into the popped corn, and stir it about with a rubber spatula to evenly coat all the popcorn.  If you want to add any nuts, this is when you can toss in about a cup of your favies- peanuts, pecans, chopped almonds, or macadamia nuts.  Be creative. This is when you can make Cracker Jacks look super cheap and unclassy.  Oh wait- Cracker Jacks are already not that classy, but whatevs…

Roast the caramel corn to make it crispy

1. Spread the caramel corn out evenly in a single layer onto a parchment paper lined baking pan.  Place it in the oven at 225 degrees for 25 minutes.
2. Remove the popcorn from the oven, and this is the hard part- ALLOW IT TO COOL for at least 5 minutes without eating it all and scalding your face off.  Break it up a bit by hand and transfer it to a serving bowl.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.