Fall baking that is vegan, gluten-free

Pumpkin Cookies (Photo by Amy Phelps)

As we enter fall, and the pumpkin craze is upon us, many may want to start baking. Those following a vegan or gluten free (or both) diet may find some difficulties finding products that taste good but still work for their needs. But luckily there are new products out right now that can help!

Dandies Pumpkin Marshmallows are vegan, made with clean ingredients like natural pumpkin flavor and vegan cane sugar. (Did you know sugar isn’t vegan? I didn’t!) These little marshmallows are great for pie toppings, dessert toppings and of course, for hot chocolate. These are packaged in 10-ounce packages, and are perfect for fall with their light-and-fluffy texture, and great flavor with no artificial flavors or colors, no corn syrup, no gelatin and no gluten. The are also free of wheat, dairy, eggs, corn, peanuts and tree nuts (common allergens) and are vegetarian-friendly, certified kosher and Non-GMO Project Verified.

These marshmallows are available seasonally, so they will go quick, and are available at natural grocers. Even better, you can use them to make Pumpkin Dandies Marshmallow Bars, the recipe for which follows. They really taste like a pumpkin pie, and you’d never guess there is tofu in them!

Another vegan and organic ingredient available for your fall baking is Once Again’s organic creamy peanut butter. This unsweetened peanut butter made with just organic peanuts and salt brings an exquisitely roasted and rich flavor to homemade sweets like cookies and bars. Made by roasting and grinding blanched, dry roasted peanuts until they are creamy, the product touts 8g of plant-based protein per serving and is certified organic, Non-GMO Project Verified, certified gluten-free, vegan, Kosher and part of the brand’s Honest in Trade Program. Once Again’s organic creamy peanut butter is available at natural food stores as well as online and are sold in a recycled glass jar. And you can use it to make some pumpkin and chocolate chip cookies that are vegan and gluten free. The recipe follows below. They are a bit like those energy balls you see.


Pumpkin Dandies (Photo Provided)

Recipe by Chelsie Jangord and reprinted with permission from Dandies. Follow them on Instagram, Twitter, Pintrest and Facebook for more tasty vegan tips and recipes.


It’s time for PUMPKIN EVERYTHING! Warning: These little squares of pumpkin magic will disappear very quickly.



1 10 oz bag of Dandies Pumpkin Marshmallows

1 Package firm tofu

1 Can of pumpkin puree

1 Cup Sugar

1 Tbsp Coconut Vinegar or Apple Cider Vinegar

1 Tbsp Lemon Juice

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground Clove

1/4 tsp Ginger

1/4 tsp Allspice

1 Package Nabisco Original Graham Crackers (in the red box)

5 Tbsp vegan margarine (we like Earth Balance)

Preheat oven to 375 degrees. In a food processor, pulse graham crackers into fine crumbs. Add in margarine and pulse until evenly mixed in with the crumbs. Press graham mixture into a greased 9×13 pan and set aside. Make the filling by adding the rest of the ingredients (except marshmallows) into the food processor. Pulse until mixture is completely mixed together. Spread pumpkin mixture evenly over the crust and bake for 40 minutes. Remove from oven and sprinkle the pumpkin marshmallows on top and bake for an additional 5-10 minutes until marshmallows become golden. Let cool completely, then cut into squares and enjoy!


Recipe by Carolina Jantac, MS, RD, LD and reprinted with permission from Once Again.



Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 cookies

1/2 cup of Once Again Creamy Peanut Butter

1/2 cup of pumpkin puree

1 cup of rolled oats

1/3 cup of dark chocolate chips

1/2 tsp of baking soda

1 tbsp pumpkin spice

Combine peanut butter and pumpkin puree until well mixed.

Add rolled oats, vanilla and baking soda and mix again. Then lastly fold in the chocolate chips.

Drop spoon fulls onto baking sheet and take it to a pre-heated oven at 375 degrees Fahrenheit for 15 to 20 minutes. Store in airtight container for up to 4 days.


Contact Amy Phelps at aphelps@newsandsentinel.com.


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