Vegan and Gluten-Free Deserts

From Liz K.

Vegan Ginger snaps

2 dozen

375 degrees


1/4 c Apple sauce or apple butter

1/2 c molasses

1 1/2 c flour

1 tsp baking powder

1 tsp cinnamon

1 tsp ginger

granulated sugar

Preheat oven to 375. Mix all ingredients well. If it seems to moist add a little more flour.

Form 2 dozen 1 balls. Roll each in sugar and place on an oiled or sprayed cookie sheet.

Flatten slightly with the bottom of a drinking glass dipped in sugar.

Bake 12-15 minutes until brown and cracked.

Vegan Brownies

9 x13 pan

350 degrees


2 cups all-purpose flour

2 cups granulated sugar

1 cup unsweetened cocoa

1 tsp baking powder

1 tsp salt

1 cup water

2 Tbs egg replacer mixed with 2 Tbs water

1 cup vegetable or canola oil or melted butter

1 tsp vanilla extract

Preheat the oven to 350.

Grease a 9 x 13 inch pan and line it with foil or parchment.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Make a well and add the remaining ingredients. Stir till blended. Spread into prepared pan.

Bake 25-30 minutes until the top is no longer shiny. Let cool at lease 10 minutes.

Vegan Banana Date cookies

2 Dozen

400 degree oven


3 bananas

1 c chopped dates

(1/2 cup walnuts optional)

1/3 cup oil

1/2 tsp salt

1 tsp vanilla

2 cups rolled oats

Mash bananas leaving some pieces. Add dates and oil. Mix well. Add remaining ingredients and mix. Let stand for 10 minutes so that oats can absorb liquid.

Preheat oven to 400.

Drop by spoonfuls onto an ungreased cookie sheet. Bake for 20-25 minutes until nicely browned. Loosen with spatula but let cool on sheet.

Gluten-Free Sugar Cookies

3 dozen

350 degrees


1 cup sugar

1 cup butter, softened

1 egg

1 1/2 tsp vanilla

2 1/4 c Bobs Red Mill Gluten-Free Baking mix plus some for rolling out

1/4 tsp salt

granulated sugar


Combine sugar and butter in large mixer bowl. Cream on medium speed until light. Add egg and vanilla. Continue beating on medium, scraping down once or twice. Add flour and beat until incorporated. Divide in two. Wrap tight. Refrigerate at least an hour, until firm.

Preheat oven to 350.

Roll dough on surface that has been lightly floured with Bobs Blend. Cut with cutters and transfer to cookie sheet with spatula. Work fast as the dough will become soft as it warms. Sprinkle with sugar or a mix of sugar and cinnamon.

Bake 8-12 until edges are light brown. Let stand 2 minutes and then move from sheet to cooling rack.

Gluten-Free Brownies

9 x 9 pan



1 cup butter

2 oz of unsweetened baking chocolate

1 oz of semi-sweet baking chocolate

1 1/4 cups of sugar

1 1/2 tsp vanilla

3 eggs

1 1/4 cups of Bobs Red Mill Gluten Free Baking mix

1/4 tsp salt

Preheat oven to 350. Grease a 9x9 pan and line it with parchment or foil.

Melt butter, unsweetened and semi sweet chocolate in a 2 quart sauce pan over medium low heat, stirring occasionally. Remove from heat.

Stir in sugar and vanilla. Add eggs one at a time stirring after each addition. Stir in flour and salt and mix until just moistened and smooth.

Transfer to prepared pan and spread evenly. Bake for 20-30 minutes until brownies begin to pull away from sides of pan. Cool completely.

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