This Week's Must-Have

Vegan Rye Cookies

These elegant treats, made with rye and coconut oil, are the perfect not-too-sweet post-meal pick-me-up.

When the concept of a rye-based cookie was presented to us, we were a little skeptical. See, when we think of rye, we imagine a big ol’ vegan Reuben, not a dessert-y baked good. But we were blown away once we actually got a taste of New York-based Black and Blanco’s Sandcastles—flavors like Vanilla Black Sesame, Marzipan, and Maple-Dusted Cardamom truly embody the best of both East and West, offering a gentle sweetness and crisp but buttery texture with a generous dose of rich flavor. We also love that they’re organic and free of wheat, GMOs, preservatives, and refined sugars, as well as corn, soy, and canola. Sometimes, less really is more.

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Vegan Candy Cane Cookies

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Holiday Cranberry Roast En Croute

Stuffed with sausages, ginger, cranberries, and apples, Field Roast offers the ultimate Thanksgiving centerpiece.
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Vegan Forager's Roast

Field Roast has come out with a new vegan roast, and the VegNews staff couldn't get enough.
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Clean Hazelnut Cacao Spread

Popular chocolate spread gets a ’makeunder“ with this raw, sprouted, four-ingredient treat.
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Dandies Pumpkin Marshmallows

Dot your lattes, cookies, and s'mores with one of our favorite new pumpkin products.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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