A mixture of our dairy-free chocolate and sunflower seed spread is a delicious combination to spread on our new gluten-free Mini Cookies! Slice a banana and place in between two cookies for a sweet sandwich.
Perfect for sharing at the office or packing in your child’s lunchbox, everyone will thank you for these yummy no-bake cookie bites made with our dairy-free chocolate.
Wake up to the smell of gluten-free muffins with bacon throughout. Our Muffin Mix packs shelf stable probiotics and 5 grams of plant-based protein per serving to get you through the morning. These savory muffins can also be enjoyed as a dairy-free dessert!
Who says you need a fire to make s’mores? Enjoy these gluten-free S’mores Pudding Cups, introducing layer after layer of creamy, dairy-free pudding and our brand new Mini Cookies. How’s that for an after-school snack?
Use a campfire waffle iron and the Enjoy Life Foods Pancake and Waffle Mix over an open fire to make an amazing dairy-free breakfast or tasty vegan dessert!
Enjoy this Independence Day with this amazing Flag Cake recipe free from gluten and topped with decadent vegan frosting!
Try this delicious, protein packed breakfast—chia pudding! Tastes just like chocolate pudding, except it’s good for you.
You asked and she delivered! Chef Kendra’s allergy-friendly, melt-in-your-mouth lemon cookies will be your go-to summer treat.
Little hands, little pizzas! Let your little ones in on the fun this summer with this delicious and easy-to-make fruit pizza.
Allow us to introduce the fruit muffin in a mug! Enjoy all the deliciousness of a freshly baked muffin without the work.
Use Enjoy Life Foods Brownie Mix to create whimsical, allergy-friendly Rose Frosted Brownies and share them with everyone!
Enjoy allergy-friendly cherry chip cupcakes made with Enjoy Life Foods Muffin Mix and Enjoy Life Foods Semi-Sweet Mini-Chips. Try the recipe today!
Gluten-free brownies were never so easy to make and enjoy!
This festive spring dessert is fun to create AND eat!
Allergy-friendly frosting that tastes great on your favorite dessert or on its own!
Cupcakes are best shared amongst friends.
An allergy-friendly brownie is just three minutes away!
It’s your lucky day, Enjoy Lifers! Try our Leprechaun Mint Ice Cream Parfaits to celebrate St. Patrick’s Day.
Rich, golden blondies with big chunks of chocolate in every bite. Yes! Allergy-friendly can be decadent.
Totally fudgy, perfectly cakey, and completely allergy-friendly, chocoholics will rejoice when they discover these amazing brownies.
It’s easy to enjoy life when you pass a plate of these rich chocolaty cakes, each bursting with fresh peppermint flavor.
This satisfying cake recipe combines pumpkin puree and pie spices with Enjoy Life Foods’ gluten-free muffin mix and a snickerdoodle cookie crumble.
This yummy gluten-free quickbread recipe is a bona fide apple-cinnamon flavor explosion!
Looking for a quick, vegan, paleo dessert? Try these chocolate-filled raspberries!
Try these Rainbow Bites for a delicious no-bake paleo dessert that everyone can enjoy!
Berry Jar Muffins: Muffins that make a statement! Great for dessert, or breakfast!
Chocolate Chip Banana Muffins: Deliciously sweet banana chocolate-chip muffins! A great breakfast on-the-go!
Double Chocolate Brownie Pops: Rich, chocolatey goodness that will melt in your mouth!
These delightful desserts transport you to sunny summer days and the wind in your hair.
With just the right amount of sweet, this gluten-free treat is a wonderful way to mark the end of a wonderful meal.
Nothing goes together better than chocolate and bananas!
Perfect for the holidays, or anyone who loves chocolate and peppermint!
A balance of crunchy sugar cookies and creamy chocolate – you just can’t go wrong!
Sweet and Salty perfected with our crunchy Plentil chips covered in delicious dark chocolate.
The smoothest allergy-friendly chocolate you can eat with a spoon!
A minty twist on the cake bite!
These cookies have the perfect blend of sweet, salty and crunch!
This ooey-gooey chocolatey caramel treat is the perfect dessert for a fall party!
High in protein, these cookies make a perfect on the go breakfast or after school snack!
This one’s simple! Have fun baking with your family with this quick, delicious, holiday chocolate bark treat!
Creamy, smooth, chocolatey sunflower seed butter bars – no baking necessary!
Rich, decadent chocolatey treats – you won’t be able to eat just one!
There’s nothing like fresh cherries and chocolate mixed together in one!
A riff on the classic potato chip cookie!
Want a “nutty” cookie without the nuts? This one’s for you!
Chocolate and peppermint make for a classic combination, and there’s no better way to enjoy it than in a flaky pie crust. Yum!
These pumpkin-chia pudding pots are layered with a quick and simple tart cranberry sauce for a healthy dessert or breakfast!
These ginger-chocolate cookies have the perfect bite to balance the sweetness of the chocolate!
This cold ice cream sundae will cool you down on a warm summer day!
Sweet or salty? We choose both!
Nothing like warm apples and cinnamon to wake up your senses! Great for a sweet breakfast, or a warm dessert!
Satisfy your S’Mores cravings with these delicious bite-size truffles!
These simple cake pops are great for all occasions and festive holiday-themed parties!
Rich, smooth and delicious.
Thanksgiving Day, we’re ready for you!
Shape these allergy-friendly cereal treats into the shape of ghouls and goblins for a spooky and sweet crunch you can feel good about on Halloween night.
This quick, simple steps will help you melt our baking chocolate in 3-2-1!
Dairy-free ice cream sandwiches, for the allergy-friendly friend in your life!
Gluten-free cookie dough bites for when you’re on-the-go!
Combine our dairy-free Semi-Sweet Chocolate Mini Chips and gluten-free Double Chocolate Crunchy Cookies for a chocolatey pie.
These cookies will puff and crinkle as they bake!
Yield: 6 cookies
Crunchy gluten-free cereal and smooth dairy-free chocolate make the perfect combination!
Dairy-free chocolate and homemade raspberry puree for the perfect gluten-free on-the-go treat.
Pair sunflower seed butter with our dairy-free chocolate for a treat the whole family will enjoy.
You won’t be able to just eat one of these delicious gluten-free bars.
BOO! Create these spooky, gluten-free witch’s hat cookies for your next Halloween party.
Need a fast gluten-free pie crust alternative? Grab a box of Snickerdoodle Soft Baked Cookies. You won’t believe how easy it is!
Beat the summer heat with this delicious dairy-free treat—ice cream sandwiches!
Give your tastebuds a lemony kick with this gluten-free pie.
Made with our Gingerbread Soft Baked Cookies, you’ll certainly be going back for seconds!
Let your creativity flow by decorating gluten-free gingerbread men with dairy-free frosting.
These gluten-free critter crawlers made from our Soft Baked Cookies and Chewy Bars will be the perfect dairy-free treat for your next Halloween party!
Calling all cookie lovers! We’ve found a fresh, dairy-free parfait that is perfect for an on-the-go breakfast.
Why have to choose between brownies and cheesecake when you can have both?
Enjoy this warm, gluten-free apple crumble with a side of your favorite dairy-free ice cream.
These tasty, chocolaty snacks will have your kids asking for S’MORE! Best part? No campfire required.
Chocolatey marshmallow goodness! Great for any occasion!
This candy will be a great dairy-free on-the-go treat!
Enjoy these gluten-free and dairy-free bars for breakfast, a snack or dessert! Makes 16 – 2” bars INGREDIENTS: Crust Ingredients: 2-6 oz. boxes Enjoy Life Foods Snickerdoodle Cookies Filling Ingredients: 1⅓ C. water 1 t Agar Agar powder 1¼ C. sugar ⅔ C. fresh lemon juice (about 3 large lemons) 3 T corn starch (if using arrowroot, color and clarity will change) 1 T finely grated lemon zest (from two large lemons) ¼ C rice milk (or your favorite dairy-free alternative) Powdered sugar to decorate finished bars DIRECTIONS: Line an 8×8 inch baking pan with parchment or waxed paper. In a medium sauce pot, soak the agar agar in water for 15 minutes. Meanwhile, zest the lemons and squeeze the lemon juice. Mix the cornstarch into the lemon juice to dissolve. When the agar agar has been soaking for 15 minutes, turn on the heat to medium high and bring to a boil, whisking gently (do not incorporate any air) to prevent it from settling at the bottom of the pot. Boil for about 10 minutes, or until the agar is completely dissolved. In the meantime, take each cookie and press down in the pan evenly and completely. Add sugar to the pot and boil again, until dissolved, about 3 minutes. Lower the heat to medium, and add the cornstarch and lemon juice mixture. Then add the lemon zest and rice milk. Whisk constantly but gently, until the mixture thickens, about 5 minutes. It must come to a boil to thicken. Pour the mixture into the prepared crust, let cool for 20-30 minutes, and refrigerate for at least 3...
This silly cookie monster recipe makes for a tasty craft time!
Delight kids with these yummy Halloween treats by transforming our soft baked cookies into spooky ghosts!
Whether you’re making mini tartlets, or one big pie, you can’t have too much chocolate!
Mini pizzas are a great dessert party treat, can be served as an appetizer, too!
Prep Time: 20-30 minutes
Serves 6 INGREDIENTS: 1 box Enjoy Life Snickerdoodle Cookies 5 very ripe bananas 2 C rice milk or other dairy-free milk ¼ C tapioca starch 1 t gluten-free vanilla extract 2 T agave syrup 1 pinch salt (optional) 1 T oil (Sunflower, Canola or other oil of your choice) ¼ C. Enjoy Life Foods Sugar Crisp Crunchy Cookies for garnish 1 container dairy-free topping (optional) DIRECTIONS: Peel and mash four of the bananas. Add the vanilla to this and set aside. Slice the remaining banana into small disks and set aside. Slice each of the snickerdoodle cookies in half so you have two small circles for each cookie. Set aside. In a stainless steel saucepan, measure out the tapioca. Slowly whisk in the rice milk so that no lumps form. Add the salt and oil. Turn the heat on the stove and heat up the tapioca and rice milk mixture, whisking as it starts to get hot. When it comes to a boil, it will form a thick paste – make sure you whisk during this part of the cooking or you will get big lumps. Once it has come to a boil, whisk for 30 seconds and remove from heat. Immediately stir in the mashed bananas and the agave syrup until just incorporated into the tapioca – do not overstir. While the mixture is cooling, start assembling the pudding. In either six small ice cream dishes or a small-sized casserole, place the Snickerdoodle cookies and banana slices. ** If using individual serving dishes, place 4 cookie pieces in each dish, along with four small disks of banana. Pour the...
INGREDIENTS: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 3/4 t. natural mint extract For Chocolate Coating: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 T. shortening (like Spectrum brand) EQUIPMENT: 8×8-inch pan DIRECTIONS: Prepare an 8×8-inch pan by lining with parchment paper. For easy removal, let parchment paper hang over 1 or 2 edges. Lightly grease paper, set aside. Break up cookies, or process into crumbs. Should have approximately 1 1/2 cups. Melt chocolate in microwave until melted. Melt in intervals of 30 seconds until pieces are almost melted. Stir until smooth. Add mint extract. Stir chocolate mixture in the prepared pan and spread the mixture in the prepared pan. Let mixture harden (quicken this process by refrigerating). The cookie mixture should be firm enough to cut into pieces. If it’s too hard from the refrigerator, let it soften a little before slicing. Cut the pieces into approximately 1-inch squares. Prepare chocolate for coating in microwave. Dip cookie pieces in the chocolate allowing excess to drip into the container. Place on a parchment lined cookie sheet or tray and allow to...
Yield: 15 bars
You’ll never know this cake is made without flour. It’s also gluten-free and dairy-free. Score!
Makes about 24 cookies INGREDIENTS: 1/3 C. vegetable oil 1 C. packed brown sugar 2 t. vanilla extract 1/4 t. salt 1 C. Bob’s Red Mill white rice flour 1/2 C. Bob’s Red Mill tapioca flour 1 t. baking powder 1/4 C. plus 2 T. water 1 C. Enjoy Life Foods Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 350° (180°C, or gas mark 4). With a mixer, or by hand, stir together oil, brown sugar, vanilla, and salt. Add the flours and baking powder and mix on low speed. While mixing, slowly pour in the water until the dough is smooth. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by tablespoon onto a baking sheet, spacing the cookies about 2 inches apart (about 6 cookies per baking sheet). Bake for 12 to 15 minutes. Cookies will be golden around the edges and soft in the center. For soft cookies, remove from oven before they are too golden, around 12 minutes. Let cool on baking sheet for less than 1 minute. Remove with a flat spatula and place on a flat surface to cool completely....
INGREDIENTS: 2 1/4 C. Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix 3/4 t. table salt 1/2 t. baking soda 1 T. dry egg replacer 11 T. shortening, melted and cooled slightly 1 C. brown sugar (light, dark or mixed) 1/4 C. granulated sugar 7 T. flax mixture (see below) 1 T. vanilla extract 1/8 t. artificial butter flavor (optional) 3/4 C. Enjoy Life Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 325°. Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl. Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips. Scoop up the dough by tablespoons and roll into a ball. Place the balls on an un-greased cookie sheet and flatten slightly. Bake for 15-17 minutes. Reverse the cookie sheets’ positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container. *To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed. **Dough can be frozen up to one month....
INGREDIENTS: 1 C packed brown sugar 1/4 C vegetable oil 1/4 C water 1/2 C unsweetened applesauce 1/4 C flax meal 1 tbsp vanilla extract 1 C Bob’s Red Mill white or brown rice flour 1/2 C sorghum flour 1 tsp baking soda 1/2 tsp salt 2 C certified gluten-free rolled oats, quinoa, or rice flakes 1 C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips (or sulfite free raisins) DIRECTIONS: Preheat oven to 350°. With a mixer or by hand, cream together the brown sugar, oil, water, applesauce, flax, and vanilla until smooth. Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined. Add the oats and mix again until all ingredients are combined. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet. Flatten slightly. Bake for about 15 to 18 minutes, or until cookies are lightly browned and semi-soft to the touch in the middle. Let cookies sit for a few minutes before removing from baking sheet. Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying. Yield: About 3 dozen...
Note: this recipe contains soy. INGREDIENTS: Chocolate Crust: 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 1/4 C cocoa powder 2 Tbsp tapioca flour 1 tsp xanthan gum 1/2 tsp vanilla 3 Tbsp Spectrum shortening Mint Mousse Filling: 1 12 oz. package Silken SOFT Tofu (brought to room temperature) 1 10 oz. bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/4 C brown rice syrup 1/2 tsp mint flavor or natural extract DIRECTIONS: Preheat oven to 350°. To make the crust, process cookies in a food processor until crumb size. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum)and pulse in to combine. Gradually add vanilla and shortening (in approx. 1/2 tablespoons) and pulse until mixture is crumbled (small pea size). Press mixture into a 9″ pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30-second intervals until chocolate is melted. Be careful not overheat. Stir until smooth. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should “seize” and pull away from the sides of the bowl, almost forming a ball. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours) Yield: 8...
Use this allergy-friendly chocolate icing made with our dairy-free chocolate chips to coat vegan cupcakes, gluten-free desserts, and more!
Dip our Double Chocolate Brownie Cookies into our dairy-free chocolate for a delicious, peppermint dessert.
A bag of dairy-free Enjoy Life Baking Chocolate and a candy mold will do the trick!
INGREDIENTS: 1 C brown sugar 3 /4 C brown rice syrup 1/2 C shortening (Spectrum) 1 Tbsp tapioca flour 1/2 tsp xanthan gum 1/2 C sunflower butter (Sunbutter) 1 tsp vanilla 2 boxes (approx 6 ½ cups) Enjoy Life Crunchy Flax Cereal 1/4 – 1/2 cup Enjoy Life Semi-Sweet Chocolate Mini Chips EQUIPMENT: Two 11″ x 7″ x 1″ jelly roll pans DIRECTIONS: Combine first five ingredients in a large pan, heat to boiling. Reduce heat to a simmer and cook one more minute stirring constantly. Remove from heat and add sunflower butter and vanilla. Beat with a spoon until blended. Add chocolate chips and cereal quickly, and stir until coated (chocolate chips will melt). Lightly grease two 11”x 7”x 1” jelly roll pans. Firmly press the mixture into the pans and cool. Cut shapes with Halloween cookie cutters and remove carefully. Decorate as desired. *Use cutters with simple shapes and if they do crumble upon removal, just press them back into...
INGREDIENTS: Hob Goblins: 2 tsp brown rice syrup 1/4 C Sunbutter® sunflower seed butter Enjoy Life Crunchy Flax Cereal (about 1/2 box, enough to cover bottom of shallow pan) Chocolate Coating: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 2 tsp Spectrum shortening DIRECTIONS: Pour Crunchy Flax Cereal into a shallow pan and set aside. Mix Sunbutter with the brown rice syrup. Mixture should stiffen upon mixing. Pinch off about 1/2 tbsp of filling and form into a “pear” shape. Roll the pear shaped sunflower mixture into Crunchy Flax Cereal, pressing the cereal in place. Reshape if needed. Set in refrigerator while making the chocolate coating. To make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth. Using a fork, dip the Goblins (one at a time) into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place on parchment lined sheet. To give the creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs by putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth. Have fun and be creative! Let the Goblins sit to harden. You can quicken the hardening by placing in the refrigerator. Once set,...