Vegan Peanut Butter Cookies

Double-Duty Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

I love peanut butter cookies! I’ve been working on this recipe for a number of weeks to perfect! I think I just did it! It’s such a versatile recipe, so many ways to enjoy! And, it’s gluten free, dairy free and refined sugar free!

The recipe starts with a base of almond flour combined with Peanut Butter Powder. The glue is an egg, maple syrup for sweet and coconut oil. The results will amaze you.

I call them double-duty, because they can be rolled in chopped peanuts or pressed down like a traditional peanut butter cookie with the fork impressions and topped with a vegan chocolate star. You get to choose. My favorite is rolled in chopped peanuts!

Below is the recipe, let me know what you think and enjoy the bake!


Double-Duty Vegan Peanut Butter Cookies Recipe

2 1/4 cup Almond Flour

1 1/2 cup peanut butter powder

1 egg

1/2 cup maple syrup

1/4 cup coconut oil melted

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp Himalayan pink salt

1 tsp vanilla

1 cup of chopped peanuts – in a small bowl set aside.

Combine the dry ingredients in a medium bowl. Set aside.

Mix together the egg, maple syrup, coconut oil and vanilla. After fully combined, slowly mix the liquid ingredients into the dry mixture. It will quickly become thick and sticky and form into a nice dough like traditional peanut butter cookie batter.

I use a tablespoon sized ice-cream scooper to ensure each cookie is the same size. Roll the mixture in the chopped peanuts and place on a parchment cookie sheet. Bake at 350 degrees for about 11 1/2 minutes until edges are nicely golden brown.

Enjoy the bake!

Vegan Chocolate Chip Cookie

Vegan Chocolate Chip Cookies

Nothing is better than a fresh-baked delicious chocolate chip cookie! My family loves them, but I struggle with making my traditional cookie and fitting into my healthy lifestyle. I end up devouring more than I should, because who can just eat one?

Vegan Chocolate Chip Cookie

So, I found a terrific recipe that contains no dairy, not refined sugars and is flour-free. Why is this so important? Well, after going through an few weeks of an elimination diet, I learned that gluten is not my friend. As I introduced gluten into my diet, my ears began to ring and my old shoulder and wrist injuries began to ache terribly. I woke in the middle of the night in pain and with a high-pitched squeal in my ears. What had changed? Gluten, I indulged in my go-to chocolate chip recipe that the family loves. Up to that point, during the elimination diet, I had touched any sort of inflammatory, therefore knowing that I had introduced flour that evening and waking in the morning, I had discovered gluten didn’t love me.

I found this recipe in the Sweet Laurel cookbook. I made an adjustment and added pecans in my cookies, had to alter the ingredients a bit, but in the end very similar and delicious cookie to the Sweet Laurel version. Most importantly, the cookies were dairy-free, grain-free and refined sugar free!

The mixture works great, the only difference is you have to “push down” the dough on the cookie sheet so that it resembles a cookie shape and will bake all the way through. The other trick is to visit you local health food store and purchase vegan chocolate chips. You could use traditional chocolate chips if you’re not concerned with your refined sugar intake, but if you read about refined sugars and the impact on your body, you’ll want to search out the vegan brand!

Below is the delicious recipe and macros for these wonderful chocolate chip cookies.

Enjoy the bake!

Vegan Chocolate Chip Cookies

2 cup Almond Flour

3/4 tsp Himalayan pink salt

1/4 tsp baking soda

1/4 tsp baking powder

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 cup chopped pecans

1 cup vegan chocolate chips

Mix together the dry ingredients in a medium bowl. Add the maple syrup and coconut oil slowly while mixing with a hand-held whisk. The mixture will begin to come together and cookie batter consistency.

Using a spatula, clean the whisk and fold in the pecans and chocolate chips. I had to use my hand to finish the process. If you need a bit more moisture, I would use a little more coconut oil and maple syrup. 1 tsp of each at a time. I only add one of each to help with the pecans taking up the moisture of the mixture.

Drop 1 tbs of batter onto a parchment lined cookie sheet. Press down with a spoon. Bake for 13 minutes at 350 degree convection oven.

Enjoy the bake!

Nutrition Facts
Servings: 24
Amount per serving
% Daily Value*
Total Fat 4.9g6%
Saturated Fat 2.5g12%
Cholesterol 0mg0%
Sodium 28mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.6g2%
Total Sugars 3.5g
Protein 0.8g
Vitamin D 0mcg0%
Calcium 5mg0%
Iron 0mg2%
Potassium 17mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by VeryWell

Pumpkin Doughnuts

IMG_6513Happy Thanksgiving!

I’ve been very quite this past couple months. While I’ve been baking for the family, I haven’t had the time to write posts like I’d like too. Why? My event strategy business is blossoming and I have several new clients and many projects that occur in the fall and spring! Blessings for this Thanksgiving indeed.

We woke this morning and I thought pumpkin doughnuts would be a great Thanksgiving treat for everyone this morning breakfast! We’re planning on heading to Disney World for some weekend fun and these treats will be enjoyed by all on our short journey to the Magic Kingdom.

Super easy and so much fun to make! The great things, if you have pumpkin puree, you more than likely have all the other ingredients you need to make these delicious doughnuts. If you don’t have a doughnut pan, just make them as muffins! Delicious!

The aroma from the baking these great breakfast treats is sublime. Make the house smell festive and certainly Thanksgiving!

Enjoy and I look forward to baking more and sharing over the next few weeks as we prepare for the Holidays!

Enjoy the bake!


3 cups unbleached flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil or melted coconut oil

3 cups pumpkin puree

3 large eggs

1 tsp vanilla

Glaze – 1 1/2 cups powdered sugar

3 tablespoons of buttermilk

Grease or use a oil spray a six cavity doughnut pan or muffin pan.

Combine flour, salt, baking powder, baking soda and spices in a bowl and set aside.

In a medium bowl, combine pumpkin puree, eggs, vanilla and oil. Combine with a whisk. Add dry ingredients slowly and combine thoroughly. Add your batter to a pastry bag and then clip the end about 1/2 inch wide opening. Pipe batter into pans.

Bake at 350 degrees for 10-11 minutes. For muffins you will have to bake a little longer until a toothpick comes out clean.

Remove from pan and cool.

Dip doughnuts into a small bowls with glaze and set on a cooling rack to set.


Grain Free Apple Ginger Cake

Grain Free Apple Ginger Cake

Nothing is better than caramel with apples. I was inspired to make a bake this weekend that combines that and gives the cake a bit of a delicious spice as well. Grain Free Apple Ginger Cake. Delicious combination, combined with coconut whipped cream and vegan caramel sauce.

I was inspired by our friends at Sweet Laurel, but wanted to make it a bit of my own. Not only does the recipe contain unsweet apples, I took it a step further and added one delicious apple cut-up into small bite size pieces.

The recipe base is coconut oil, maple syrup and almond flour, adding the applesauce, apples and spices makes for quick and easy grain-free dessert.

I then made the caramel sauce with the base of dates, coconut oil, and almond butter. Delicious and a healthy alternative caramel, if you’re looking to curb your refined sugar in-take.

Below is the complete recipes for all three components, cake, filling and topping! Enjoy the bake!

Grain Free Apple Ginger Cake

Using two 6″ pan, use coconut oil and parchment paper to line the bottom. Preheat oven to 350 degrees.

3 tbs coconut oil melted

1 cup unsweetened applesauce

1/2 cup pure maple syrup

2 large eggs at room temperature

1 tbs vanilla extract (I used my homemade version with white tequila and 2 vanilla beans that has been in a dark cupboard for over 8-weeks now)

2 cups almond flour

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 large gala apple, peeled and cored, cut into 1/2 or smaller pieces

In large bowl, using a whisk combine the coconut oil, applesauce, maple syrup, eggs and vanilla extract. Set aside.

In a medium bowl combine the almond flour, spices and baking soda. Use a whisk to combine throughly. Slowly pour dry ingredients into the large bowl and whisk until a batter forms. Add your diced apples.

Pour batter into prepared pans and bake for about 40 minutes.

Let sit in pans for a few minutes before carefully turning out cakes onto a cooling rack and let cool completely before proceeding to next steps.

While the cakes bake, you can make your caramel.

Caramel – Double Sweet Laurel’s Recipe

Makes 1 cup

1/2 cup almond butter

1/2 cup pure maple syrup

4 tbs coconut oil

4 fresh dates, pitted

2 tsp vanilla extract

pinch of pink Himalayan salt

In a blend combine all ingredients and grind/chop speed before moving to high-speed and let blend to thoroughly combined and giving the appearance of caramel.

Remove with a spatula and place in a bowl. Place the bowl in the refrigerator until ready for use.

Coconut Whipped Cream – Sweet Laurel’s Recipe

2 – 13.5 oz cans of full fat coconut milk refrigerated overnight

2 tbs pure maple syrup

1 tbs vanilla extract

Remove the solid coconut cream and place in mixing bowl from both cans. Beat the coconut on high speed with whisk attachment until it thickens and soft peaks form.

With a spatula, add your maple syrup and vanilla extract.

Place in refrigerator to let stiffen before placing between both cooled cakes.

Before I began, be sure to place your cakes in the fridge to be sure all your ingredients are ready to be iced.

Super easy and so moist! I topped with a gentle sprinkle of sea salt granular for a salty caramel taste. Enjoy the delicious results.



Caramel Month

I’m back from Holiday and had a fantastic time exploring London, venturing on a Royal Caribbean Cruise Ship up the North Sea to Hamburg, Germany up to Oslo, Norway and back down to Brugge, Belgium!

What a fantastic time we had to reconnect and recharge the good ole’ batteries.

I’ve missed blogging and writing about some of my favorite bakes and some of my new bakes. I’ve had request for some traditional bakes, so I’m going to offer a balance between alternative bakes and traditional bakes!

We’re easing into fall and I thought it would be a great way to highlight some great new bakes, explore my “go to” caramel recipe and uncover new ways to make caramel!

While walking the shops, mostly chocolate and waffle shops, of Belgium, I remembered how much I love turtles, they were awesome in Belgium by the way!! So I thought what a great first start to Caramel month is to make a turtle cookie covered in homemade caramel sauce!

These cookies are a chocolate chip base, and I used pecans and smothered these bad boys with delicious old-fashioned granny’s caramel!

This cookie is perfect for making a basic cookie elegant and would be fantastic to bring to a casual dinner party to share.

The recipe for the cookie is similar to my classic chocolate chip cookie recipe. Add your pecans and then top with pecans before baking. Once the cookies have cooled, you can then drizzle your cooled caramel and place in the fridge or freezer to help set the caramel. Simple and a yummy turtle cookie!

Enjoy the bake!

Turtle Cookie Base

3/4 cup butter, softened

1/4 cup shortening

1 cup packed brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 1/2 cups all purpose flour sifted

12 oz. semisweet chocolate chips

1 1/2 cup chopped pecans

Combine the butter and shortening and beat until just smooth and add your brown sugar.

In a separate bowl combine your dry ingredients.

Add 2 eggs and vanilla, beat until thoroughly combined.

Add your dry ingredients slowly beating until just combine and then hand mix in your chocolate chips and 1 cup of chopped pecans. Reserve 1/2 cup for topping your cookies.

Bake at 350 degrees for 13 minutes. Remove and let cool completely.

Granny’s Caramel Sauce

1/2 cup whipping cream

1/2 cup grass-fed butter

3/4 cup packed brown sugar

2 tbs light corn syrup

1 tsp of vanilla

In a medium saucepan combine, cream, butter, brown sugar and corn syrup. Over medium-high heat stirring constantly until a bubbling bowl. Then turn down your heat to medium and stir continuously for 3 minutes (I set a timer). Remove from heat and stir in vanilla and stir for about 1 minute to throughly combine in vanilla into the hot mixture.

Let cool for 15-20 minutes. I then place in the fridge to get a bit harder before drizzling over my cooled cookies!

There you have it! Turtle cookies!

Enjoy and let me know how your cookies turn out!