Tag Archives: #allergyfriendlyrecipes

Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

I love Southern-food, but my stomach can’t handle grease or gluten. So I made these Paleo Oven-Fried Green Tomatoes with all the flavor, but none of the tummy upset. I am obsessed! They are great for breakfast, as a sandwich, on a BLT or a burger, or just dipped in sauce in this Southern-Style White BBQ Sauce.

This Southern-Style White BBQ sauce, also know as Alabama White Barbecue Sauce, is creamy and tangy with a touch of spice, and traditionally has mayo, mustard, vinegar, and horseradish. I can’t have horseradish sauce, because it has dairy and eggs, so I used horseradish mustard instead and it worked just fine! I found a gluten-free one from my local grocery store here in St. Louis, Schnucks. I used Vegan Hellman’s Mayo, but you can use paleo mayo to meet your dietary  needs; I’m allergic to eggs, so it’s not an option for me.

I love the flavor combinations of this sandwich with Oven-Fried Green Tomatoes, Schar gluten-free hamburger buns (they are cheapest at Walmart), a little red onion, avocado, arugula and the white BBQ sauce.

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Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

  • Servings: ~10
  • Difficulty: easy
  • Print

These Paleo Oven-fried Green Tomatoes are a healthier option to the traditional fried ones. Dip them in the Southern-style White BBQ Sauce to add a tangy zip.

Tips: (1) It’s a good idea to slice the green tomatoes a little thinner so that they cook through and are not so bitter. (2) You can buy pre-made almond meal, I got it at Trader Joe’s, or you can just put them in a food processor to make it. (3) If your tomatoes are a little thicker, they will need to cook longer.
Credit: My Real Dish

Ingredients

Fried Green Tomatoes

  • 3 cups almond meal
  • 1 teaspoon real salt
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • ½ cup almond milk
  • avocado or olive oil spray
  • 4 green tomatoes

Southern-style White BBQ Sauce

  • 1 cup vegan mayo
  • 2 tablespoons horseradish mustard
  • 1/4 cup white vinegar
  • 2 teaspoons agave syrup (or honey if paleo and not vegan)
  • 1 teaspoon black pepper
  • 1/2 teaspoon real salt

Directions

  1. Heat the oven to 400.
  2. Clean, dry and slice green tomatoes in 1/4″ slices.
  3. Mix dry ingredients into a medium mixing bowl and stir to evenly combine the ingredients.
  4. Lightly spray a baking sheet with avocado oil or olive oil.
  5. Pour almond milk in a small bowl.
  6. First, coat the tomato slices in almond milk.
  7. Bread the green tomatoes in the almond meal mixture.
  8. Place them on the baking sheet and pu them in the oven.
  9. Bake them for ~8 minutes, spray with avocado or olive oil and flip for another 8 minutes. Turn the oven to 500 and broil for ~3-5 minutes or until they brown nicely.
  10. While the tomatoes are baking prepare the White BBQ Sauce. Just add all the ingredients in a bowl and stir well until combined.

Dipping Fried Green Tomatoes

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30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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GF V PIE ROUND UP COVER

1. CHOCOLATE PIE (VEGAN AND PALEO) FROM MY REAL DISH

This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients!

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2. EASY RAW CHOCOLATE COCONUT BANANA WITH GRAIN-FREE PIE CRUST {GLUTEN-FREE, VEGAN, PALEO} FROM THE HEALTHY APPLE

Chocolate, coconut, and bananas like you’ve never seen them before!

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3. GLUTEN FREE NO BAKE DIRT PIE  {VEGAN FRIENDLY} FROM COTTER CRUNCH

This easy no-bake dessert is made with gluten free and dairy free “Oreo” type cookies, coconut cream, dates, dark chocolate, and is served in a 3 ingredient no bake dark chocolate crust

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4. CHOCOLATE CARAMEL PECAN PIE (V,GF,P) FROM VEGAN FAMILY RECIPES

Crazy good chocolate caramel raw vegan paleo pecan pie.

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5. CHOCOLATE CARAMEL ICE CREAM PIZZA PIE FROM EVERGREEN KITCHEN 

A chocolate hazelnut crust topped with coconut whipped cream, roasted peanuts, chocolate drizzle, and a date-based caramel sauce.

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6. GLUTEN-FREE VEGAN NUTELLA CREAM PIE FROM THE UNCONVENTIONAL BAKER

This gluten-free vegan nutella cream pie will definitely impress guests this holiday season, and they won’t suspect that it’s paleo.

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7. DULCE DE LECHE CHOCOLATE CASHEW PIE FROM MY REAL DISH

This is an allergy-friendly take on a peanut butter snicker’s pie with a vegan dulce de leche and chocolate gooey topping served in a chocolate crust.

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8. GLUTEN FREE COOKIE DOUGH PIE FROM FLIPPIN’ DELICIOUS

Gluten-Free Vegan Cookie Dough Pie with a crisp graham cracker-style crust filled with gluten-free edible cookie dough and topped with chocolate.

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9. HEALTHY SNICKERS PIE (RAW, VEGAN, GLUTEN + GRAIN-FREE, REFINED SUGAR-FREE) FROM LIZ MOODY

The ooey gooey chocolatey caramelly peanut buttery Snickers Pie is gluten-free, refined sugar-free, paleo, and raw vegan.

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10. CHOCOLATE KENTUCKY PIE FROM CHOCOLATE COVERED KATIE

This gluten-free vegan pie has a buttery crust and a sweet, gooey filling that’s similar to pecan pie, just with walnuts and chocolate chips instead of pecans. Refined sugar-free options available.

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10. PALEO VEGAN PECAN BARS FROM A SAUCY KITCHEN

A simple coconut flour base topped with a gooey caramel pecan topping!

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11. PUMPKIN SPICE PALEO VEGAN PECAN PIE BARS FROM FOOD FAITH FITNESS

These easy, healthy pecan pie bars are only 8 ingredients and have a pumpkin spice spin!

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12. VEGAN CHOCOLATE PUMPKIN PIE (GLUTEN FREE) FROM DELIGHTFUL ADVENTURES

A rich vegan chocolate pumpkin pie that’s packed with chocolate and pumpkin flavors!

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13. PUMPKIN PIE WITH PEARS AND CRANBERRIES (VEGAN AND GLUTEN FREE) FROM MY REAL DISH

This Pumpkin Pie has a pear and cranberry topping, the extra sweetness from the juicy pears make it naturally sweet with no refined sugar added.

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14. NO BAKE PUMPKIN PIE BARS FROM KATALYST HEALTH

These vegan gluten-free No Bake Pumpkin Pie Bars are a great alternative to traditional pumpkin pie. With no oven needed and no refined-sugar added.

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15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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French Toast (Gluten-Free & Vegan)

After using chickpea brine for a vegan meringue, I had the idea to use it to make a gluten-free french toast! Guess what?! It worked! I have missed French Toast, but not anymore!

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French Toast (vegan & gluten-free)

  • Servings: 4
  • Difficulty: easy
  • Print

A classic French Toast with flavors of cinnamon, and vanilla, but with a vegan twist and gluten-free bread!

Tip: (1) You can substitute gluten-free bread with a gluten-free vegan baguette sliced, I personally like Schar (they are reasonably priced on Vitacost, try your local grocery store or Amazon). (2) Top with vegan whipped cream (if desired) and warm maple syrup.

Credit: My Real Dish

Ingredients

  • Chickpea brine drained from a 15.5 oz can of chickpeas
  • 2.5 Schar gluten-free baguettes or 10 slices gluten-free vegan toast
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla extract
  • 2/3 cup dairy-free milk (I used almond)
  • 1 tablespoon monk fruit sweetener (you can also use sugar, coconut sugar, or xylitol)
  • Butter or coconut oil to grease the pan.


Directions

  1. Drain chickpea brine from the can and refrigerate remaining chickpeas to make pasta, soup, or salads, etc.
  2. Mix the chickpea brine, cinnamon, vanilla extract, sweetener, and dairy-free milk together in a bowl.
  3. Melt vegan butter or coconut oil in a skillet set to medium-high heat. I have used this skillet here with regular toast-sized bread and with coconut oil. I have also used my Zyliss pan for the mini-baguette slices and greased the pan with melted vegan butter. Both work well, depends on your choices.
  4. Dunk each slice of bread in chickpea mixture, soaking both sides.
  5. Place bread on the pan and cook until they are golden brown, then flip. If you remove too early, they will be mushy. You want them to almost caramelize in the butter or coconut oil.
  6. Serve warm with warm maple-syrup and dairy-free whipped cream.

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Roasted Figs (Paleo & Vegan)

Figs have a short season so get to your nearest grocery now! I got mine at Trader Joe’s. I’ve been trying lots of new things with the Blonde Coconut Nectar since I used it to create my Blackberry and Blueberry Crisp. I love that its flavor doesn’t compete with the food and it doesn’t have a strong coconut taste either, just a nice sweetness. So I used it to roast the figs with a little cinnamon; sometimes the simplest ingredients are the tastiest.

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I’ve been enjoying them on oatmeal, on salad, pizza, and even a sweet potato with a little vegan butter. Just can’t get enough of these delectable figs! Plus, they are ready in a snap!

Roasted Figs (Vegan & Paleo)

  • Servings: 9
  • Difficulty: easy
  • Print

Simple, delicious, Paleo, and Vegan Roasted Figs with only three ingredients. Check out the recipe ideas for ways to eat these figs!

Tips: Figs will stay fresh in the fridge for a week or so. I like to pull out a couple every day to add pizzazz to my typical staples.

Ingredients


Directions

  1. Heat oven to 375.
  2. Slice the figs in half.
  3. Place on a baking pan.
  4. Coat with coconut nectar and cinnamon.
  5. Arrange the figs cut side up.
  6. Cook for ~15 minutes until they are tender and slightly caramelized.
  7. Serve warm, and store leftovers with sauce in an airtight container in the refrigerator.

roasted figs

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I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, the product I am recommending in this post is one of my personal favorites that I frequently eat, make and enjoy.

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

On Saturday mornings growing up in St. Louis, my Dad would take me to Lubeley’s Bakery & Deli near our home to get a German coffee cake or pastry. My favorite was always the Gooey Butter Cake. There are so many stories about who actually created the Gooey Butter Cake, but it is a St. Louis treat that we usually eat for breakfast, like a coffee cake. It’s a cake that is layered with a thick creamy sticky topping, which creates a gooey-goodness!

I never realized that some of the foods I loved were only available in my hometown until I moved away for college and couldn’t find them anywhere. Most of them I can’t eat anymore because of my wheat and dairy intolerances, such as toasted ravioli, Provel cheese, or Ted Drewes Frozen Custard. Since discovering my food intolerances, I thought that I would try to recreate this St. Louis tradition with a vegan, gluten-free, and chocolate twist.

If you regularly follow me on Instagram or read my blog, then you know that I’m a chocoholic. I thought why not make Gooey Butter Brownies with a chocolate gooey topping? The key ingredient to making these Double Chocolate Gooey Butter Brownies extra chocolaty is Hershey’s Special Dark Cocoa Powder for the topping. Of course, you could use unsweetened cocoa powder, but the Hershey’s Special Dark Cocoa Powder takes this chocolate dessert to a new level of chocolate decadence.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
  • Print

St. Louis sticky-sweet gooey butter cake takes a gluten-free vegan healthier twist with this easy, but decadent, chocolate recipe. Refined sugar-free option available.

Tips: use Xylitol Powdered Sugar for low-carb, refined sugar-free option.
Credit: My Real Dish

Ingredients

Cake Base

Perfect Paleo Brownies (Vegan & Gluten-Free)

Gooey Topping

Optional


Directions

  1. Heat oven to 350 degrees.
  2. Lightly grease a 13- x 9-inch baking dish.
  3. In a large mixing bowl, prepare Perfect Paleo Brownies (Vegan & Gluten-Free). Press mixture onto bottom of prepared baking dish; set aside.
  4. Boil hot water for egg replacer.
  5. In a medium bowl, beat vegan butter and applesauce until creamy.
  6. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  7. Add the egg replacer and blend in powdered sugar (or Xylitol Powdered Sugar) until well combined.
  8. Pour gooey topping batter on top of the brownie-lined baking pan.
  9. Bake 30 to 40 minutes or until the brownies are nearly firm when you shake if (you want the topping to be a little gooey, so do not overcook the cake).
  10. Remove the brownies from oven and let them cool.
  11. Once they’ve cooled, sprinkle with powdered sugar (or Xylitol Powdered Sugar), if desired.
  12. Refrigerate any leftovers.

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Avocado Mint Chocolate Chip Pie

Everyone knows that I’m obsessed with avocados. I eat one at least once a day. Although I’ve made desserts with avocados before, this pie might be the best one yet. It is green, but you don’t taste the avocado. My children and their neighbor friend didn’t question me for a second when I told them it was Mint Chocolate Chip Ice Cream Pie. I call that a Mom win!

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Avocado Mint Chocolate Chip Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Tips: Crust can be made homemade with this recipe or if you don’t have time for homemade, check out Mi-Del Cookie Crust. It is available at Wal-mart for $5 and most grocery stores, and it’s allergy-friendly (dairy, gluten, egg, soy, and nut-free) but not sugar-free.

Credit: My Real Dish

Ingredients

Paleo Pie Filling

  • 4 large avocados
  • 1 cup coconut milk refrigerated overnight (hard cream only)
  • ⅛ cup lime juice (juice from ~1 lime)
  • ¼ cup + 1 tablespoon maple syrup
  • 15 drops Young Living Peppermint Vitality Oil (you can buy it here)
  • 1/2 cup dark chocolate chips (I used mini chips)

Chocolate Sauce

The Best Vegan Chocolate Sauce (Optional, not sugar-free)

Crust

Easy Chocolate Crumb Crust (see tips for more details) 


Directions

  1. Prepare the chocolate pie crust first (or see tips for store-bought allergy-friendly crust).
  2. Put all of the ingredients, except the chocolate chips, in a Vitamix or high-powered blender, and purée until smooth.
  3. Stir in the chocolate chips.
  4. Put into pie crust, and freeze for 1 hour.
  5. The result is a minty “nice cream” cake.

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2 Vegan Gluten Free Chocolate Chip Cookie Recipes

 

My Quest for the Perfect Vegan Gluten Free Chocolate Chip Cookie

All the cool gluten-free kids talk about almond flour, because it’s low in carbohydrates, high in fiber and a high source of protein...blah blah blah. I felt like I should experiment with it, but I’d been sheepish because sometimes nuts bother my stomach. When I’m making a gluten-free vegan cookie, I want a nice texture so that you don’t know that it’s vegan and gluten-free. And, when I’ve experimented in the past with dense nut flours, they offer a different texture. I’m especially picky because I love Namaste Gluten Free Perfect Flour Blend. It rises well, and is the most similar to actual wheat flour that I’ve tried; my cakes, cookies, and cupcakes rise light and fluffy. I buy it cheapest in bulk at Costco. However, it’s available online at vitacost.com if you don’t have a Costco membership or a store close, and don’t want to pay an arm and a leg.

Speaking of Costco, while I was there I walked by this bag of Blue Diamond Almond Flour. I figured if I’m going to experiment – go big or go home! There was a chocolate chip recipe on the back, so they must rise and make a decent cookie, right?! Here’s how I adapted the recipe to make it vegan and cane sugar-free. Note: I played around with it, and it could not be made completely vegan and not mushy without adding in another flour.

Oh, the decisions… I made two batches of chocolate chip cookies for a taste test: one with Blue Diamond Almond Flour and the other with my treasured Namaste Gluten Free Perfect Flour Blend; then I let my family and friends say which one was best. The taste test was on!

Tips for Making them Vegan:

  • To eliminate eggs: You will need an egg replacer (I use Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme, and Amazon) AND you will need half of a banana or ¼ cup applesauce regardless of using egg replacer. If you skip the banana or the applesauce, they will be too dry and crumbly. 
  • To eliminate dairy: You will need an alternative to “butter.” I used Smart Balance because they had it at Costco, and I was on a shopping mission that day, but I’ve had great results withEarth Balance too. I love that Earth Balance comes in easy to use sticks instead of just a container.

Tips for Making Them Sugarcane Free:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme or Whole Food. I also like Pure Indiana Maple Sugar that I get from a local co-op. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia. Vitacost has them for less than the store. They are awesome. If you can’t find any Enjoy Life contain cane sugar, but are vegan, dairy free, soy free, and allergy friendly option. My mom used carob chips growing up, but I just don’t like the flavor they provide.

If you aren’t sugar conscientious, then just throw in the brown sugar and the sugar cane. However, if you give these a chance, you will never taste the difference.

Vegan Gluten Free Chocolate Chip Cookie With Almond Flour

Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free and almond flours, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Egg replacer 
  6. Gradually beat in dry ingredients.
  7. Add in the ½ banana and continue to mix.
  8. Stir in the chocolate chips
  9. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon because they were very sticky, and then gently smoothed the top. If you don’t smooth the top with your hand – they will look jagged like the top right image. 
  10. Bake for 12 – 15 minutes until they are lightly browned on top and firm to the touch. (I baked them for 12 minutes)
  11. Cool for 2 minutes then move to wire racks to cool completely.
  12. Makes ~2 dozen cookies

Vegan Gluten Free Chocolate Chip Cookies

Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add Egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana for vegan cookies
  8. Stir in vegan chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes then move to wire racks to cool completely.
  12. Makes ~34 cookies

Taste Test Results

Both are delicious, and you would never know that they were vegan and gluten-free! The appearance is smoother and lighter with the Namaste Gluten Free Perfect Flour Blend cookie; you must smooth out the top of the Almond Flour Chocolate Chip Cookie if you want it to look like rounded and smooth. The Almond Flour Chocolate Chip Cookie Cookie is denser and a tad sweeter, which is rare, because it has less sugar. I consider that a plus! It also has a crunchier browner outside. The gluten-free vegan chocolate chip cookie with theNamaste Gluten Free Perfect Flour Blend has a softer texture, more like a normal cookie, and is a little lighter color. You really can’t go wrong with either one! After tasting the almond flour vegan chocolate chip cookie, I have visions of chocolate almond flour cookies dancing in my head!

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