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Vegan Baking Day Recipes

No Butter, No Problem

A vegan diet is defined as one that does not include animal products, and instead incorporates seeds, legumes, nut butters and soy-based foods for protein. This nutrient-rich diet offers a number of benefits, including lowering blood sugar, improving kidney function and reducing the risk for heart disease.

Audra Wilson, RD, LDN, a dietitian at Northwestern Medicine Delnor Hospital Metabolic Health and Surgical Weight Loss Center says, “Veganism can be a healthy food pattern if meals and snacks are planned to include all essential vitamins and minerals. Sometimes this type of diet can create deficiencies in B12, iron, vitamin D and omega-3 fatty acids.”

Butter, milk and eggs are all common staples of baked goods that are forbidden in a vegan diet, but following a plant-based diet doesn’t mean sweets have to be off the table. Indulge your sweet tooth with these vegan-friendly recipes. (And yes, chocolate is very much included.) As with any dessert, remember to indulge within moderation.

Vegan Dessert Recipes

Fruit Crumble


  • 1 1/4 cups fresh or frozen fruit
  • 1 1/2 tsp. sugar
  • 4 tsp. all-purpose flour, divided
  • 1 1/2 tsp. orange juice
  • 1/4 cup old-fashioned oats
  • 3 Tbsp. chopped almonds
  • 4 tsp. brown sugar
  • Pinch of cinnamon
  • 1 Tbsp. canola oil


  1. Preheat oven to 400 degrees F.
  2. Combine fruit with sugar, 1 1/2 tsp. flour and orange juice. Divide between two 6-ounce ovenproof ramekins.
  3. Combine oats, almonds, brown sugar, the remaining 2 1/2 tsp. flour and cinnamon.
  4. Drizzle with oil and stir to combine.
  5. Sprinkle over the fruit mixture.
  6. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.

No-Bake Cookies


  • 3/4 cup almond butter or natural peanut butter
  • 1/3 cup packed brown sugar (light or dark)
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 3/4 cups rolled oats
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt


  1. Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted.
  2. Stir in oats, cinnamon, vanilla and salt.
  3. Let cool slightly.
  4. Scoop the dough by tablespoon and drop onto a parchment-lined baking sheet.
  5. Press into 2-inch circles.
  6. Refrigerate until firm, about 2 hours.

Mug Brownie


  • 1 Tbsp. coconut oil
  • 2 Tbsp. unsweetened coconut milk
  • 1/4 tsp. vanilla extract
  • 1 1/2 Tbsp. all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. unsweetened cocoa powder
  • 1/8 tsp. salt
  • 2 tsp. mini chocolate chips (optional)


  1. Place coconut oil in a small microwave-safe coffee mug and microwave on high until melted, 15 to 20 seconds. Cool for 1 minute.
  2. Whisk in coconut milk and vanilla.
  3. Add flour, sugar, cocoa and salt; continue whisking until completely incorporated.
  4. Stir in chocolate chips.
  5. Microwave on high until firm to the touch and no longer glossy, 30 to 40 seconds. Let stand for 8 to 10 minutes.