Easy vegan pumpkin cookies

IMG_1087These pumpkin cookies are easy to make, moist and delicious but be careful! They go fast!

what you will need-

2 cups flour (I used white but brown rice flour makes a great substitute if you are gluten free)

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1 can (15 oz) pumpkin puree

1 1/3 cups sugar

1/3 cup unsweetened almond milk

1/4 cup vegetable oil

1 3/4 tsp vanilla extract

Preheat the oven to 400 degrees

Combine the dry ingredients (flour, baking soda and cinnamon) in a small bowl.  Use a fork to combine and to sift.  Set aside.

Combine the remaining ingredients in a larger bowl or a mixing bowl.  Combine throughly.

Spoon in the dry mixture until the wet and dry ingredients are completely mixed together.

On a greased cooking sheet, spoon tablespoon sized dollops 2 inches apart.

Bake for 10-12 minutes, until the edges are crisp.  Allow to cool a few minutes on the cookie sheet then finish cooling on wire racks.



note- these cookies are incredibly moist,  it if you prefer them crunchier you can cook for a longer period of time, just be careful not to burn them!


Vegan bacon flakes

imageWhy are these called vegan bacon flakes?  Because using coconut flakes as a base gives it such a nice crunch!  It’s smokey,  savory and makes a wonderful salad topper!  Plus, it’s an easy recipe that requires five ingredients and about 20 minutes.


What you will need-


1 cup unsweetened coconut flakes (slightly underfill the cup)

1 TBSP soy sauce

3/4 TBSP liquid smoke

1/2 TBSP maple syrup

1/4 tsp. paprika


Pre heat the oven to 325 degrees.


In a small bowl,  mix the soy sauce, liquid smoke, maple syrup and paprika together.  In a separate and larger bowl, place the coconut flakes.  Next, slowly drizzle the wet mixture on top of the flakes.  Stir to make sure all the flakes have been covered.


Next, line a baking sheet with aluminum foil. Use Pam or coconut oil to grease the baking sheet. (You can also use parchment paper)

Put coconut flakes on top of the pan, making sure to spread them out so that they are very thinly lined up.

Cook for 15-20 minutes.  Making sure to flip at least every five minutes and to move some of the flakes from the edges to the center.


This is makes sure it comes out even!  Watch very closely after the first 10-12 minutes to ensure the flakes don’t burn!  They are thin and can burn easily.



They are PERFECT salad toppers too!

Easy vegan applesauce cake

imageThis cake is very easy, extremely moist and delicious, oh and it’s vegan.  It’s a quick and easy recipe using ingredients you already have in the kitchen, so it’s great for when you want a quick and easy dessert.

what you will need –

image1/3 cup coconut oil (and a little extra to grease the baking pan with)

1 1/2 cups applesauce (unsweetened)

3/4 cup sugar

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup chopped walnuts (optional)

Pre heat the oven to 350 degrees.  Use a small amount of coconut oil to grease the baking dish with.

imagePut the coconut oil and applesauce into a microwave safe bowl.  Measure and set aside the sugar.  Measure walnuts (if you are using them) and place them in their own bowl. Set aside for now.

In a separate bowl, measure and put in the flour, baking soda, salt and cinnamon.  Use a fork to stir the dry ingredients together.  This will sift and combine all the dry ingredients.

Place the bowl with the applesauce and coconut oil in the microwave.  Microwave for a minute, until the coconut oil is melted (or at least mostly melted).  Remove from microwave.

Using a mixer (or hand mixer), blend the applesauce and coconut oil completely.  Add the sugar and mix.  Next, add in the dry ingredient mixture slowly, adding only a few spoonfuls or about a quarter of a cup at a time.  Continue mixing until everything is completely combined.  If you are adding walnuts, add them in now.

imageSpoon batter into baking dish.  Cook for about 35 minutes, or until golden brown and a toothpick comes out clean.

imageAllow to cool completely, slice and enjoy!


super easy sugar and spice sweet potato slices


imageThese sweet little snacks can be made with any color sweet potato, I just happened to have jersey sweet potatoes on hand.  They are very easy, require only four ingredients and make a great sweet treat.  Especially for people like me that love fall, but don’t like pumpkin.

what you wil need-


Large sweet potato (any color)

coconut oil


ground cinnamon

Pre heat the oven to 400 degrees.  Wash the sweet potato.

Slice sweet Potato into thin slices.  Approximately a quarter of an inch, but it’s not a hard and fast rule.  Just keep in mind that thicker slices will take longer to cook.

Next, prep a baking sheet by putting some coconut oil on a paper towel, and spreading a thin layer onto the baking sheet.

Use a a butterknife and spread a small amount of coconut oil on both sides of the slices.


Place slices on baking sheet.  Sprinkle sugar on top.  Sprinkle cinnamon on top.

Bake at 400 degrees for ten minutes.  Reduce the oven temperature to 350 degrees.  Flip over the slices, and sprinkle sugar and then cinnamon on top.  Bake for an additional 5-10 minutes, being careful not to allow them to burn.



Vegan peanut butter and chocolate chip cookie dough

imageI love eating raw cookie dough!  One of the perks of being a vegan is that I can eat raw cookie dough without worrying about risks associated with eating raw animal products.  This is one of those “sneakily healthy” recipes, because I use garbanzo beans and peanut butter to add a double dose of protein, as well as fiber to this treat!  This is so easy, and definitely worth a try.

what you will need-

image1 can of chickpeas (also called garbanzo beans)

1/3 cup unsweetened cashew milk

1/4 cup sugar (I used pure cane sugar)

1/2 teaspoon vanilla extract

1/3 cup peanut butter

1/2 cup vegan chocolate chips

Open and drain the can of chickpeas/garbanzo beans.  Put the drained beans into the blender, along with the cashew milk.  Place the cover on the blender, and blend until the beans are broken down, and a paste is formed.  I had to stop the blender and use a spoon to stir the mixture and blend again to get it to mash up all the beans.

Take the mixture out of the blender, and put into a bowl or container.  Add the sugar and vanilla extract.  Stir with a hand mixer until completely combined.

imageAdd the 1/3 cup peanut butter.  Blend with a hand mixer until completely combined and smooth.  Make sure that there aren’t any clumps (those are the beans and if there are clumps it’s because the beans aren’t completely mashed up).

imageAdd the 1/2 cup vegan chocolate chips.  Mix with a spoon to avoid crushing the chocolate chips.

imagePut in small containers to serve, or store in the fridge.  I’m not sure how long they last, because I have honestly never had any vegan cookie dough go bad.



Savory Seasoned Vegan Popcorn

imageThis savory snack packs a nutritional punch as well as having a “cheesy” flavor.  It’s important to have nutritious snacks that taste good and are easy to make!  Also, nutritional yeast is a great source of vitamin B12, B3, B6, B2, B1, folic acid, and it even has protein in it.

what you will need-


popcorn kernels

coconut oil

nutritional yeast

First, pop the popcorn kernels.  You can use an air popper, or just use a plastic Tupperware container with a lid.  Put the kernels in the Tupperware container, and place the lid on top.  Seal it about half way, so that it is secure but not airtight.  If it is airtight, the container will burst open and the kernels go everywhere.  Leave enough room for steam to escape to avoid that problem.  Microwave on high 2-3 minutes.  When you can count “one Mississippi, two Mississippi ” in between pops, it is done.


Once the popcorn is popped, take coconut oil and melt (if needed) and pour over the popcorn while moving the bowl around enough to coat as evenly as possible.

Next, shake the nutritional yeast over the popcorn.  Taste test to make sure you have added enough.