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!


Chocolate Chia Seed Pudding


With only six ingredients and no fancy kitchen equipment needed, the hardest part of this of this recipe is waiting for it to sit in the fridge overnight!  It might be my new favorite treat!

What you will need:


1/3 cup chia seeds

4 Tablespoons unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups unsweetened almond milk

3-4 Tablespoons of maple syrup img_0556

I tend to find it easier to pre measure all my ingredients and have them in small containers. Especially because I can put all the food containers away and clean off any measuring tools and put them away before I start to cook.  That way i don’t have as much clean up after I’m done cooking.  This is obviously completely optional, but I find that it makes clean up easier in general.


First, put the chia seeds, cocoa powder, cinnamon and salt in a small bowl.  Using a fork, sift and combine the dry ingredients completely.  Keep stirring until all the clumps are gone and the mixture is uniformity combined.

Next, mix in the almond milk and maple syrup.  Mix completely, until you think that you have over mixed it pretty much.

Place in a clean glass container.  Let it rest overnight.


When it looks like this it’s ready!


You can enjoy it plain or add toppings such as blueberries, coconut flakes, or pretty much anything vegan!


Note- if the texture is not to your liking, simply put it in a food processor or blender.  It will have the consistency of regular pudding.


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!


Easy vegan gluten free peanut butter cookies

imageI love peanut butter cookies and I even like this gluten free vegan version better than the regular peanut butter cookies I grew up eating (sorry mom!).  I did use my mom’s recipes as inspiration, because I wouldn’t have thought of using applesauce in these if I hadn’t seen her use it in her cake recipes.

what you will need-

image3 tablespoons brown rice flour (these can also be used making regular flour if you aren’t gluten free)

3/4 teaspoon baking soda

1/2 cup peanut butter

1/4 cup sugar

2 tablespoons brown sugar

2 tablespoons apple sauce (unsweetened all natural)

1/4 teaspoon vanilla extract

First, pre heat oven to 350 degrees.  Line baking sheet with parchment paper.

Next, measure out the 3 tablespoons of brown rice flour and 3/4 teaspoons baking soda.  Sift and mix with a fork in its own bowl.  Set the dry ingredients to the side for now.

imageMix together the peanut butter, sugar, brown sugar, apple sauce and vanilla extract.  Once it is mixed well, spoon in the dry ingredients and mix until dough is uniform.  The dough will be thick.

Roll dough into balls about 1-1 1/2 inches thick.  Place dough balls onto parchment paper lined baking sheet.  (Don’t forget to save some of the raw dough to eat later!  Go ahead! It’s vegan and completely safe to eat raw.)

Take a fork and lightly press down on the dough balls.

imageBake for 8-10 minutes.  (Cooking times will vary slightly based on the size of cookies)

imageAllow to cool completely and enjoy!

Vegan no bake chocolate, peanut butter and coconut oatmeal cookies

imageThis no bake cookie recipe is perfect for satisfying a sweet tooth!  Chocolate, peanut butter and coconut is my new favorite combination!  Surprisingly easy and healthy snacks that are perfect for a weekend of Netflix and chill.

what you will need-

image1 1/2 tablespoons coconut oil

1 tablespoon unsweetened almond milk

1/4 cup sugar

1 tablespoon cocoa powder

1/4 cup shredded coconut flakes

1 cup oatmeal (you can use a gluten free variety to make the recipe gluten free)

1/4 cup peanut butter

1/2 teaspoon vanilla extract

2 tablespoons vegan mini dark chocolate chips (optional but recommended to use for a topping)

Line a baking sheet with parchment paper.  Put the coconut oil, almond milk, sugar and cocoa powder into a medium pot and set aside.

imageMeasure out the coconut flakes, oatmeal, peanut butter, vanilla extract and chocolate chips and put in separate containers.  This will make adding them later much easier.

imageTake the pot with the coconut oil, almond milk, sugar and cocoa powder and put it on the stove.  Heat on medium heat until it begins to boil gently.  Stir constantly and allow it to simmer for one minute.

After it has been simmering for one minute, remove from heat (or just turn off stove if you are using a gas stovetop).  Add in the coconut flakes, oatmeal, peanut butter and vanilla extract.  Stir until combined completely.

imageScoop the mixture onto the parchment paper lined baking sheet.  I used a big flat plate because it’s prettier.

imageTop with the chocolate chips (again, optional but I recommend it).

allow to harden at room temperature for at least a half an hour.


note- if they are a little bit crumbly and tend to fall apart, stick them in the freezer for a few minutes to make them less likely to fall apart.


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.