Not really M&M cookies

The Not Really M&M Cookies

(vegan and not healthy)

2 cups of flour
1 Tbs cornstarch
½ tsp salt
1 tsp baking soda
¾ cup brown sugar
½ cup sugar
¾ “butter” (I use earth balance)
1 NOT-egg (either flax egg or the Follow your heart “eggless egg)
1 tsp vanilla
1 bag of Unreal chocolate gems (I used the peanut ones)
+ about 2 oz of dairy free mini chocolate chips

Mix flour, cornstarch, salt, baking soda in medium bowl
In separate bowl mix the sugars, add in melted butter, and “egg”. Stir well, add vanilla.
Slowly pour the dry mixture into the wet, stirring as you go.
Finally add in chocolate pieces.
Refrigerate about ½ hour until it firms up a little.
Preheat oven to 350 degrees.

On baking pan, spoon about 1 Tbs of cookie dough, leave about  2 inches between scoops (they will grow).
Bake 10 minutes, allow to cool on cooking rack.


Strawberry Sorbet

16 oz strawberries, de-stemmed and frozen
1 5oz container of Coconut yogurt (I like So Delicious)
1-2 Tbs Juice from one Lemon
3 Tbs agave

Blend in high power blender [vitamix] until smooth.
Prepare a metal bread pan with parchment paper, covering bottom and sides
Pour the blended mixture into pan, freeze 2 hours, serve.

(If you leave the sorbet in freeze longer, let thaw about 20 min before serving, to help soften it up.)

The Basically the Best Chocolate Chip Cookies


  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Earth balance, room temperature
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 Flax Eggs, room temperature
  • 1 1/2 cups non-dairy chocolate chips


Preheat oven to 375 degrees and line baking pan with parchment paper

In medium bowl, mix flour, baking soda, baking powder and salt.

In large bowl beat sugars into butter, and add in flax eggs and vanilla.

basicchocochipcookies2Add the dry mixture into the wet, stirring well.

Add in chocolate chips.

Scoop about 1 Tablespoon of dough, dropping onto baking pan 2 inches apart.

Bake 12 minutes, and let cool on pan about 5 before removing.

(You can also keep dough in refrigerator covered for later use.) 

Fun Vegan Rice Crispy


Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!



Peanut Butter Coconut Silk Pie with Chocolate Ganache

1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off

½ cup non-dairy chocolate chips
½  cup almond milk
Topping: Crushed Peanut

-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.

Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!

Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies


1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Chocolate Coconut Cream Pie


1 pie crust, or 6 mini crust (homemade or store bought)
1 can coconut cream
1 avocado, mashed
½ cup non-dairy chocolate chips
2 Tbs coconut oil
peanut butter to taste
-Melt ¼ cup of the chocolate chips with 1 Tbs. coconut oil. Repeat using remaining chocolate chips and coconut oil. Stir to create a smooth texture.

-Pour into crust and spread to create a thin layer
-Let cool, to harden
-In small bowl whip coconut cream with mashed avocado until well mixed
-Add in your desired amount of peanut butter
-Pour mouse into crust, refrigerate or freeze for a couple hours to set up.

 And sometimes, if it’s a special someone’s birthday, you can smoother it in sprinkles! 

(if you freeze, take out of freezer 5-10 minutes before you plan on serving)

Mini Confetti Birthday Bundt Cake

Mini Confetti Birthday Bundt Cakebirthdaybundtcake

2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
Zest of one lemon
1 cup of vegan butter- Earth Balance
2 flax eggs (2 Tbs ground flax + 6 Tbs warm h20- let set 5 minutes)
1 tablespoon of lemon juice
2/3 cup non-diary milk, with a splash of lemon juice
1/4 cup sprinkles

Preheat oven 350*. Spray mini Bundt cake pan, set aside.
In medium bowl mix flour, lemon zest, baking powder, salt.
In larger bowl whip the butter into the sugar. Stir in “egg” and lemon juice
Stir the flour mixture into sugar mixture until combined well. Pour in “milk”. Lastly dump in sprinkles and stir until they are spread throughout batter.

Bake 15 minutes, or until toothpick inserted comes out clean. Once cool, drizzle icing on top and add more sprinkles!

chocolate chip pumpkin muffins

pumpkin smoothieMakes: 24 mini muffins + 6 reg
(or 12 regular Muffins)


  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)


  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat