Easy Healthy Recipes logo

Desserts

Breakfast

Peanut Butter Energy Bites (Two Ways)

Ever had peanut butter energy bites? These protein balls are seriously some of the best ways to squeeze in some protein when in a pinch. Filled with chocolate chips, peanut butter, oats, and other amazing ingredients, these bites are perfect for camping or when on-the-go! Additional option available.

close up image of peanut butter energy bites with shredded coconut

Why are these peanut butter energy bites so good?

  • These protein balls are super amazing because they are filled with so much protein!
  • They are extremely easy to make, and they do not require any baking!
  • Energy bites are great for meal prep– making them the optimal additions to kids’ lunches, work, or camping.

What You Need:

  • Peanut butter
  • Chocolate chips
  • Oats
  • Maple syrup, honey, or agave syrup.
  • Flax mill or chia seeds
  • Vanilla extract

How do I make these peanut butter energy bites?

step by step instructions for peanut butter energy bites
  1. Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!
  2. Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
  3. With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
  4. Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

For Peanut Butter Energy Bites With Coconut

  1. Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Chef’s Notes

These peanut butter energy bites can be frozen in an airtight container for up to three months. Perfect for meal prep!

If allergic to peanut or almond butter, simply substitute sunflower seed butter.

close up image of peanut butter energy bites

Be Sure To Check Out These Other Healthy Recipes!

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Energy Bites recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe
5 from 1 vote

Energy Bites (Two Ways)

These energy bites are filled with protein, oats, chocolate chips, and shredded coconut! Perfect for breakfast, camping, or snack time! Energy bites are a great way to squeeze in some delicious flavors while being healthy!
Prep Time5 mins
Refrigeration30 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chips, coconut oil, energy bites, flax mill, healthy, kids’ lunches, peanut butter, protein balls, snack, vanilla extract
Servings: 16
Calories: 441kcal
Author: Savannah McGhee
Cost: $5

Equipment

  • 1 oz. Disher

Ingredients

  • 1 cup oats
  • 1/2 cup peanut butter
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup flaxseed ground

Energy Bites with Coconut

  • 1 cup oats
  • 2 teaspoons vanilla extract
  • 1/2 cup flaxseed ground
  • 1/2 cup shredded coconut unsweetened
  • 2 cups peanut butter
  • 1/3 cup maple syrup
  • 1/2 cup mini chocolate chips

Instructions

  • Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
  • With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
  • Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

Energy Bites with Coconut

  • Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 36g | Protein: 14g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 423mg | Fiber: 7g | Sugar: 20g | Vitamin A: 25IU | Calcium: 77mg | Iron: 2mg

Appetizer

Sweet Potato Casserole

This Sweet Potato Casserole is way more than delicious! Gluten and dairy-free, this sweet-filled casserole is loaded with all types of goodness you and your household will love. Perfect for anytime of the year, this casserole is the perfect compliment to any main course with its crunchy topping all thanks to the pecans!

close up image of sweet potato casserole on white plate.

Why This Sweet Potato Casserole Is So Good!

  • This casserole is both VEGAN and gluten-free! Amazing, right?
  • Super simple to make. Mash the cooked potatoes and mix everything together, and you will bask in the sweet aromas while this casserole bakes.
  • It’s perfect for anytime of the year, and it’s definite crowd pleaser.

What makes this casserole healthy?

This sweet potato casserole is healthier than most simple due to the fact that it is filled with MOSTLY clean ingredients! For those who eat a plant-based and gluten-free diet, then this recipe is just for you.

Sweet potatoes are loaded with all types of minerals, nutrients, vitamins, and fiber, and they are great additions to most lifestyles. The pecans in this recipe allow some additional benefits such as healthy fats and protein.

How To Make This Sweet Potato Casserole

  1. Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
  2. Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork.
  3. Remove the potatoes from hot water and set aside to cool.
  4. In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together. Transfer to a 9×13 inch baking dish.
  5. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar. Fold in the pecans, gluten-free flour, cinnamon, and salt.
  6. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.
step by step instructions for sweet potato casserole

Notes On This Recipe

  • This recipe can easily be adjusted to suit most diets.
  • We used a potato masher to mix the potatoes! Makes things a lot simpler, but not necessary.
  • To store this recipe, transfer to storage container and refrigerate for three to four days.
overhead photo of sweet potato casserole

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Check Out These Other Amazing Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Sweet Potato Casserole

This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: brown sugar, casserole, cinnamon, coconut oil, easy recipe, gluten-free, holidays, nutmeg, salt, sweet potato casserole, sweet potatoes, vegan
Servings: 6 people
Calories: 423kcal
Author: Savannah McGhee
Cost: $6

Ingredients

Sweet Potato Filling

  • 4 sweet potatoes boiled and cubes; we used medium sized potatoes
  • 1/2 cup milk nondairy
  • 1/2 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • salt a pinch
  • 1/4 cup sugar

For The Topping

  • 3/4 cup pecans chopped
  • 1/3 cup all-purpose flour gluten-free
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • salt
  • 2 tablespoons coconut oil melted

Instructions

  • Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
  • Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
  • In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
  • Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar.
  • Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Nutrition

Calories: 423kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 414mg | Fiber: 4g | Sugar: 40g | Vitamin A: 12328IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

Dairy-Free

Vegan Pecan Pie

Fan of pecan pie? We are, too! We love how easy to make this Vegan Pecan Pie is! Filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays.

What is so good about this Vegan Pecan Pie?

This pecan pie is sooo good because…

  • The ingredients are clean in addition to having the most flavorful explosions on the taste buds.
  • This pie is filled with mostly REAL ingredients. How does that sound?
  • PLANT based ingredients, only.
  • It is super easy to make with the most perfect flaky crust.

How to Make this Pecan Pie

step by step instructions for vegan pecan pie.
  1. For the pie crust recipe, click here. You will want to allow your crust to chill at least 30 minutes prior to filling with the pie ingredients.
  2. Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius.
  3. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges. Chill while the oven heats.
  4. Melt coconut oil in saucepan over medium heat.
  5. Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
  6. Add pecans and mix evenly until pecans are well coated.
  7. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes. When the center of the pie has less movement, it is finished.
  8. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.
Overhead shot of vegan pecan pie.

Recipe Notes

  • Since this pie does not contain eggs, it will take a while for the pie to solidify.
  • Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
  • Add the water slowly to the pie dough until holds together.
  • Let the pie dough sit for at least 30 minutes in the fridge before you roll it out.

Other Recipes You Will Love!

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Vegan Pecan Pie recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

overhead shot of pecan pie with serving dish
Print Recipe

Vegan Pecan Pie

This Vegan Pecan Pie is filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays and super easy to make!
Prep Time45 mins
Cook Time35 mins
Resting Time3 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: autumn, best, christmas, dessert, easy recipe, fall, healthy, holidays, pecan pie, vegan, vegan pecan pie
Servings: 9 inch pie
Calories: 506kcal
Author: Savannah McGhee
Cost: $10

Equipment

  • Pie Shield

Ingredients

  • 6 tablespoons coconut oil
  • 1 1/4 cups coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans halved
  • 2 tablespoons tapioca starch

Vegan Pie Crust

  • 1 1/3 cup all purpose flour
  • 1/2 cup shortening
  • 1/2 teaspoon salt
  • 3-6 tablespoons ice water

Flaxseed Egg Substitution

  • 9 tablespoons water
  • 3 tablespoons flax meal equivalent to 3 large eggs

Instructions

  • Stir the flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
  • Slowly add water, a tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
  • Shape the dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(and wrap in plastic wrap.
  • Chill 30 minutes or up to 2 days.

Flaxseed Egg Substitution

  • In a small dish, mix water and flax meal together slowly. Whisk the two ingredients together pretty fast until it creates a congealed texture.

Pecan Pie Filling

  • Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges.
  • Chill while the oven heats. Melt coconut oil in saucepan over medium heat.Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
  • Add pecans and mix evenly until pecans are well coated. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes.
  • When the center of the pie has less movement, it is finished. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.

Nutrition

Serving: 1quarter | Calories: 506kcal | Carbohydrates: 42g | Protein: 4g | Fat: 38g | Saturated Fat: 12g | Sodium: 305mg | Potassium: 139mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

Dairy-Free

Vegan Apple Pie

This Vegan Apple Pie is not only super delicious and enticing, but healthier for you, too! This pie is perfect for Thanksgiving, Christmas, or for that lover of yours. Not only will you love how easy this pie is, but it has real ingredients, too!

Side profile of sliced apple pie with fork.

Why is this apple pie so good?

This Vegan Apple Pie is so good because it is so easy to make, filled with simple ingredients, and tastes incredible. Not only does it lack butter, but it can also be created with an interchangeable gluten-free crust as well.

Powdered sugar being sifted over lattice apple pie.

How do I make this vegan apple pie?

  1. Preheat oven to 425 degrees Fahrenheit or 218 degrees Celsius.
  2. Peel (or not), core, and slice the apples. We took the peels off!
  3. In a large bowl, toss apples in cinnamon, nutmeg, and lemon juice.
  4. Grab a medium skillet and melt coconut oil. Slowly stir in GF flour to form paste.
  5. Add water and sugar to paste. Bring to a quick boil.
  6. Reduce temperature and simmer for about 5 minutes. Remove from heat to cool.
  7. Roll out pie crust to fit pie dish.
  8. Pour apple mixture onto pie crust. Cover the apples with coconut paste. Slightly mound the apple mixture.
  9. Cover the entire pie with top pie crust or create a lattice crust.
  10. Bake for 15 minutes. Reduce temperature to 350. Continue baking for 35-45 mins. 
  11. Allow pie to completely cool before serving.
step by step instructions for vegan apple pie

How do I make a vegan pie crust?

Fortunately, there is a great vegan pie crust here! Do not let the process become intimidating, it really is quite simple. We LOVE this vegan pie crust recipe!

overhead shot of vegan apple pie with a lattice crust.

Tips to Make Vegan Apple Pie

  • Make sure to use granny smith apples. The flavors truly create a difference!
  • Be sure to store pie in an airtight container in the refrigerator.
  • If needed, coconut sugar can definitely be substituted.
  • Sprinkle flour at the bottom of the crust to avoid a soggy crust.
overhead shot of vegan apple pie on white plates.

Be Sure To Check Out These Other Amazing Pie Recipes!

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Vegan Apple Pie recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe
5 from 8 votes

Vegan Apple Pie

This Vegan Apple Pie is great for the holidays, oozing with flavor, and gluten free! Family friendly and so flavorful, this recipe is filled with delicious apples, cinnamon, and the most flaky crust, ever.
Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: apple pie, apples, fall, healthy, holiday recipe, sweet, thanksgiving, vegan apple pie, vegan recipe
Servings: 8 people
Calories: 450kcal
Author: Savannah McGhee
Cost: $10

Ingredients

  • 7 granny smith apples peeled and cut
  • 3 tablespoons lemon juice
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 tablespoons all purpose flour gluten free
  • 1/2 cup coconut oil
  • 1/4 cup water

Vegan Crust

  • 1 1/3 cup all purpose flour gluten free
  • 1/2 cup shortening
  • 1/2 teaspoon salt
  • 3-6 tablespoons ice water

Instructions

  • Make crust first. Preheat oven to 425 degrees Fahrenheit or 218 degrees Celsius.
  • Peel (or not), core, and slice the apples. We took the peels off! In a large bowl, toss apples in cinnamon, nutmeg, and lemon juice.
  • Grab a medium sized skillet and melt coconut oil. Slowly stir in GF flour to form paste. Add water and sugar to paste. Bring to a quick boil.Reduce temperature and simmer for about 5 minutes.
  • Remove from heat to cool. Roll out pie crust to fit pie dish. Pour apple mixture onto pie crust. Cover the apples with coconut paste. Slightly mound the apple mixture.
  • Cover the entire pie with top pie crust or create a lattice (or any type!) of crust. Bake for 15 minutes. Reduce temperature to 350. Continue baking for 35-45 mins. 
  • Allow pie to completely cool before serving.

Nutrition

Calories: 450kcal | Carbohydrates: 53g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Sodium: 294mg | Potassium: 198mg | Fiber: 5g | Sugar: 29g | Vitamin A: 86IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

Appetizer

Glazed Pecans

These Glazed Pecans taste simply amazing, and they are so easy to make! These pecans are covered in delicious flavors such as cinnamon, maple syrup, and brown sugar. This sweet, but healthy recipe is perfect as an appetizer for the holidays or your next party!

white bowl of glazed pecans with wooden spoon.

Why are these Glazed Pecans so good?

  • Stress free cooking and ready in less than 10 minutes!
  • So flavorful all thanks to the amazing profiles of cinnamon, butter, and brown sugar.
  • These pecans are gluten free!
close up of glazed pecans in white bowl.

Are pecans healthy?

Pecans are super healthy and filled with amazing nutrients. We love pecans because they

  • Improve digestion.
  • Boost immunity.
  • Contain anti-inflammatory properties.
  • Are filled with monounsaturated fats to help lower the risk of heart disease.
  • Contain high amounts of plant protein!

How to Make Glazed Pecans – Step by Step

  1. Preheat oven to 350 degrees Fahrenheit or 17 degrees Celsius.
  2. Line cookie sheet with cooking parchment paper. In medium skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
  3. Add pecans and cook for about 3 minutes while stirring constantly, until coated. Spread mixture cookie sheet lined with parchment-paper.
  4. Bake for about 8 minutes, until fragrant and golden brown. Cool pecans completely.
step by step photos of cooking process for glazed pecans.

What are glazed pecans good for?

Glazed Pecans are great for a lot of different things! We LOVE glazed pecans on top of salads or just by themselves ;). Also, we totally think glazed pecans are great as appetizers for parties or the holidays. Crowd favorite, right?

Can I substitute the sweeteners in this recipe?

We have not tried any substitutions, but the sweeteners in this recipe could totally be replaced! Also, if you are wanting to enjoy this while being VEGAN, you could totally replace the butter with coconut oil.

How do I store these glazed pecans?

If anyone manages to have any of these pecans left over, we definitely recommend storing them in a ziploc bag or airtight container.

Overhead photo of glazed pecans in white bowl with wooden spoon.

Be Sure to Check Out These Other Recipes!

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Be sure to share your photos of your creations on Instagram too!

Print Recipe
5 from 2 votes

Glazed Pecans

These Glazed Pecans are super easy to make, ready in less than 20 minutes, and perfect for the holidays! This recipe makes a great appetizer for your guests in addition to tasting amazing by itself!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer
Cuisine: American
Keyword: brown sugar, cinnamon, easy recipe, fall, glazed, healthy, less than 20 minutes, pecans
Servings: 5 people
Calories: 1773kcal
Author: cherylmalik
Cost: $4

Ingredients

  • 2 cups pecans halved
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon salt or just a pinch

Instructions

  • Preheat oven to 350 degrees Fahrenheit or 17 degrees Celsius. Line cookie sheet with cooking parchment paper.
  • In medium skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
  • Add pecans and cook for about 3 minutes while stirring constantly, until coated. Spread mixture cookie sheet lined with parchment-paper.Bake for about 8 minutes, until fragrant and golden brown. Cool pecans completely.

Notes

If vegan, substitute coconut oil for the butter.

Nutrition

Calories: 1773kcal | Carbohydrates: 80g | Protein: 19g | Fat: 165g | Saturated Fat: 27g | Cholesterol: 60mg | Sodium: 2536mg | Potassium: 902mg | Fiber: 20g | Sugar: 55g | Vitamin A: 811IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 5mg

Desserts

Oatmeal Cranberry Cookies

These gluten-free Cranberry Cookies are so divine, chewy, delicious, and filled with amazing flavors! Cookies are a great way to entertain guests (or yourself!). We think cranberries and cinnamon make the best combination, especially for the holidays!

Close up of Oatmeal Cranberry Cookies on white plate.

Why These Cookies Are So Amazing!

  • These cookies are gluten-free!
  • Easy to make!
  • The fact that cranberries and cinnamon are a combination together in this recipe? Yes.
  • Family friendly!

How to Make Oatmeal Cranberry Cookies – Step by Step

  1. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  2. Soak cranberries in hot water for about 10 minutes until cranberries are soft.
  3. In a medium bowl, stir together the dry ingredients such as oats, GF flour, cinnamon, baking soda, baking powder, and salt.
  4. In a medium mixing bowl, beat brown sugar and butter together until smooth. In another bowl, whisk together the eggs, maple syrup, and vanilla extract. Combine two mixtures.
  5. Fold in the dry oat mixture into the batter until all ingredients are combined. Stir in the drained cranberries.
  6. Line baking sheet (or more) with parchment paper. Dish out 1 and 1/2 tablespoons of cookie dough onto baking sheet. Press down to flatten the cookie dough so cookies will bake evenly.
  7. If preferred, add additional cranberries to the tops of the smashed cookies. Bake the cookies for 8 minutes or until lightly brown in color. When finished, transfer cookies to a cooling rack.
Step by step photos of Oatmeal Cranberry Cookies.

Are these cookies healthy?

We definitely prefer these cookies over other recipes simple due to the fact it is gluten free. This recipe is great for you if you intend to stay away from gluten!

Can I use regular flour in the cookies?

Yes, regular all purpose flour will still work for these cookies. However, we definitely recommend using GF flour!

How can I store these cookies?

Store these cookies in an airtight container for a couple days on counter, then transfer to refrigerator. Enjoy until there are no more. 🙂

Top Tips to Make Oatmeal Cranberry Cookies

  • Make sure your butter is cold.
  • Definitely soak the cranberries so they will be a bit more tender and flavorful.
  • Be careful not to over cook in the oven! We think these cookies are the best if removed while they have a light golden bottom.
  • You can freeze this cookie dough. Just dish out the individual portions of cookie dough and transfer to baking sheet to freeze. When ready to bake, cookies will need an additional minute or two in the oven.

Be sure to check out these other tasty cookie recipes!

Photo of oatmeal cranberry cookies and milk

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Oatmeal Cranberry Cookie recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are gluten free, chewy, and filled with cinnamon, cranberries, and everything delicious! Cookies are perfect for the holidays or anytime of the year, and we love how easy this recipe is!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: baking, cookies, cranberries, dessert, easy recipe, fall, gluten-free, holidays, winter
Servings: 16 cookies
Calories: 2973kcal
Author: Savannah McGhee
Cost: $5

Ingredients

  • 1 cup cranberries dried
  • 2 eggs
  • 1 cup all purpose flour gluten free
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1/2 cup butter cold
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, soak the cranberries in hot water for 10 minutes or until cranberries are soft. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  • In a medium bowl, stir together the dry ingredients such as oats, GF flour, cinnamon, baking soda, baking powder, and salt. In a medium mixing bowl, beat brown sugar and butter together until smooth.
  • In another bowl, whisk together the eggs, maple syrup, and vanilla extract. Combine two mixtures. Fold in the dry oat mixture into the batter until all ingredients are combined. Stir in the drained cranberries.
  • Line baking sheet (or more) with parchment paper. Dish out 1 and 1/2 tablespoons of cookie dough onto baking sheet. Press down to flatten the cookie dough so cookies will bake evenly.
  • If preferred, add additional cranberries to the tops of the smashed cookies. Bake the cookies for 8 minutes or until lightly brown in color. When finished, transfer cookies to a cooling rack.

Notes

If you want a crispier cookie, then bake longer for an additional 3 minutes.

Nutrition

Calories: 2973kcal | Carbohydrates: 456g | Protein: 46g | Fat: 109g | Saturated Fat: 61g | Cholesterol: 244mg | Sodium: 3130mg | Potassium: 1688mg | Fiber: 34g | Sugar: 179g | Vitamin A: 2896IU | Vitamin C: 13mg | Calcium: 487mg | Iron: 17mg

Dairy-Free

Grilled Peaches Recipe with Honey

This healthy grilled peaches recipe is crazy easy and quick but oh so good. With only two simple ingredients, you can enjoy this sweet treat all summer. Fire up your grill to make a quick snack or dessert!

Grilled peaches on a baking sheet

I don’t know about you, but when I think of summer fruits, I think of peaches. My favorite way to eat a peach is grilled. Warm, soft, and slightly nutty from the heat of the grill…they really are one of life’s simple pleasures. What sends these peaches over the edge are my all time favorite ingredients: cinnamon and honey with some fresh mint added for good measure. Versatile and oh so decadent, these warm grilled peaches could not be easier to prepare and they made the most glorious ending to your favorite summer meal. 

When I was thinking about grilling these peaches, I thought of about a hundred different ways to add a little zing to them. And then it dawned on me. Why not use my all time favorite ingredient? Honey. I am obsessed with honey. It is sticky, it is sweet, and it is absolutely delicious. And what just so happens to pair perfectly with peaches? You guessed it: honey!

Peaches with pits removed before being cooked

Why This Grilled Peaches Recipe Is So Good

Grilled peaches are delicious on their own, but adding that sweet honey mixture sends them over the edge. Really, it sends them careening down the side of a mountain, That’s how good these easy grilled peaches are.

  • These peaches are so simple to make, but they pack a huge punch in the flavor department. They are sure to impress at your next barbecue!
  • They are packed with flavor, but only uses very few ingredients.
  • These easy grilled peaches are  a crowdpleaser. Not only are they delicious, they are insanely versatile.
  • Have I mentioned that they are SO easy to make?
A peach half dipped in honey

How to make sweet grilled peaches with honey

I love how easy and fuss free it is to make this delicious summer dessert!

  1. Begin by preheating your grill on high for at least 15 minutes.
  2. Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  3.  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  4. Dip each peach half in the honey mixture until it’s completely coated.
  5. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 

Do peaches need to be ripe to grill?

Ideally it’s great to have fresh peaches to grill, they are sweeter and the flavor is much more pronounced. However, it can be really hard to get your hands on perfectly ripe peaches and that’s where the magic of the grill comes in! The heat from the grill will intensify the natural sugars in the peaches to make underripe fruit sweeter and softer.

How do you remove peach pits?

You remove the pits from peaches, in a similar way you would remove a stone from an avocado. Cut the peaches in half along the natural line, then twist each half in opposite directions. Remove the stone with the tip of a knife.

Peach halves on the grill

Cook’s Tips

  1. Be sure to choose peaches that are ripe but still firm. That extra firmness will keep your peaches from disintegrating on the grill.
  2. Peaches stick very easily on a hot grill, especially with that honey acting like a glue. Grab a clean, old dish towel and ball up one corner. Soak the corner of the towel in a neutral oil, such as avocado oil. Carefully coat your grill grates until they are covered in the oil. This will prevent your peaches from sticking and pulling apart.
  3. The keys to achieving beautiful grill marks are time and patience. Don’t mess with the peaches once you’ve put them down on the heat. If you try and lift them off too early, they will stick and pull apart. Cook for at least 4 minutes before you flip them. 

Serving suggestions and variations for this easy fresh peach recipe

You can eat these grilled peaches as is, or serve them with vanilla bean ice cream, whipped cream, or anything cool and creamy that you like.

Variations:

  1. Use maple syrup in place of the honey. 
  2. Top them with a scoop of vanilla bean ice cream for an extra sweet treat.
  3. You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.
Grilled peaches served on two white plates and drizzled with honey

I would love to hear if you have tried this grilled peaches recipe – do leave me a star rating and comment down below!

Grilled peaches on a baking sheet
Print Recipe
5 from 11 votes

Grilled Peaches with Honey

This grilled peaches recipe is crazy easy and quick but oh so good.
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: easy fresh peach recipe, grilled peaches recipe, grilled peaches with honey
Servings: 4
Calories: 106kcal
Author: cherylmalik

Ingredients

  • peaches
  • 3 tbsp honey
  • 1/16 tsp cinnamon
  • 1/16 tsp salt

Instructions

  • Begin by preheating your grill on high for at least 15 minutes.
  • Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  •  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  • Dip each peach half in the honey mixture until it's completely coated.
  • At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  • Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs and serve over yogurt or ice cream with extra honey, mint, or chopped pistachios.

Notes

Variations
  • Use maple syrup in place of the honey. 
  • Enjoy with a scoop of vanilla bean ice cream for an extra sweet treat.
  • You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.

Nutrition

Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 285mg | Fiber: 2g | Sugar: 26g | Vitamin A: 490IU | Vitamin C: 9.9mg | Calcium: 9mg | Iron: 0.5mg