Peppermint Mocha Cookies

Peppermint Mocha Cookies

Where are my crispy cookie fans at??? Willow won’t be joining us at this cookie party because she claims these are too crispy for her…yet she will plow through those Simple Mills cookies like nothing, which are waaay crispier than these. Life with a five year old (insert the eye rolling emoji). She will, however, eat this cookie dough by the handful. Not that I’ve let her do that or anything 😉 I personally love how these have a perfect crispy exterior and a tender, chewy center. They belong with a nice glass of almond milk or a cup of coffee.

*EDIT: Willow has decided that she loves these cookies…like I said, life with a five year old!

But let’s talk about the flavor, shall we? This time of year I can’t get enough of all things ginger and all things peppermint. I ran out of time to finish trialing my gingerbread cookies, but these we’ve Josh and I have been enjoying for the last month and a half. They even got the thumbs up from my non vegan friends, which is a huge win in my book! Peppermint + chocolate + espresso powder = holiday heaven! Don’t worry, for those who aren’t too big on coffee or coffee flavor, this has a very subtle coffee accent and more of a rich chocolate-y minty flavor.

***************************************************************************************************************************

PEPPERMINT MOCHA COOKIES

{grain-free, vegan, soy-free, gluten-free, oil-free}

Makes 24-28 cookies

What you need:

  • 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
  • 1/2 cup creamy almond butter*
  • 1/4 cup (heaping) fair trade chocolate chips
  • 1 1/2 cups almond flour
  • 1/2 cup coconut sugar
  • 2 Tablespoons cacao powder**
  • 2 generous teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon mint extract/flavoring
  • Optional: crushed candy canes

*I have tried these with coconut butter as well, but prefer almond butter.

**I have found that different brands of cacao powder produce different shades of coloring (lighter and darker). I have been using Holy Kakow (a Portland, OR company) and my baked goods turn out really light.

How to:

  1. Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Make your flax egg in a small bowl and set aside.
  3. Whisk together all of the dry ingredients until well combined (almond flour, coconut sugar, espresso powder, baking soda, salt).
  4. In a double boiler over low-med heat, warm the almond butter and chocolate chips until the chocolate is melted. Be sure to stir frequently with a spatula. If you don’t have a double boiler, simply use a glass bowl (or other heat safe bowl) and place over a smaller saucepan/pot of simmering water.
  5. Once the chocolate chips and almond butter are melted together, pour into the dry ingredient bowl, along with the flax egg, maple syrup, and mint extract. Stir until well combined and everything sticks together into a nice dough. Since almond flour brands vary in texture, your dough might seem a bit dry (not holding together) and if that’s the case, you can add a little more almond butter or maple syrup. ***If you would like an extra pop of mint flavor, add a tablespoon or two of crushed canes to the dough.***
  6. Next, you can either form small balls and gently flatten a bit OR roll the dough out and use cookie cutters. If you go the route of rolling out the dough, I suggest doing so between either two pieces of wax or parchment paper. No need to chill the dough! I used small star cookie cutters and got 28 cookies. The more you flatten (the thinner the cookie), the crispier they get.
  7. Leave about an inch between cookies and bake for 10 minutes.
  8. Remove from oven and allow to set on the baking sheet for five minutes before transferring to a cooling rack. Once cooled, you can top these with frosting, drizzle with icing, dip in melted chocolate or leave as is. ENJOY!!

Store any leftovers in an airtight container…can be kept in the refrigerator if desired.

***************************************************************************************************************************

Peppermint Mocha Cookies

Peppermint Mocha Cookies

Peppermint Mocha Cookies

Peppermint Mocha Cookies

Happy Holidays!

Merry Christmas!!

Thanks for stopping by – I’m sending out lots of extra love to all of you!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Who’s ready for another donut recipe?! This may or may not be the last one I share for a while…we’ll see. I’ve been eating WAY TOO many sweets lately – one of the downfalls to running trials for dessert recipes. So, I’m thinking I’ll focus on savory after this 😉 If you follow me on Instagram, you got a sneak peek for this recipe…I think the chocolate-y goodness on top lured you in. I wrote this recipe almost six years ago and have drastically changed it and also added one of my favorite teas! The first few trials I ran, I steeped a couple of tea bags in almond milk and then added it to the batter, but the flavor just wasn’t there. It was also being covered up by the strong garbanzo bean flavor (from the all purpose flour) and a couple other ingredients, so after several trials, I finally got the flavor down – it also helped that I took a chance and ground the contents of the tea bags and added it to the batter. Once again, I intended to create an oil-free recipe, but all of the ingredients I tried substituting, took away from the chocolate-earl grey flavor. BUT this recipe is (as always) gluten-free, soy-free, dairy-free, refined sugar-free AND can easily be made nut-free!

If you know me, you know I LOVE Numi teas – they’re one of the few companies I trust when it comes to tea. They’re organic, fair-trade, nothing artificial (no “natural” flavors), just pure ingredients AND use safe, non-toxic packaging materials (no genetically modified corn, pesticides or carcinogens). I buy a wide variety of their teas from Natural Grocers and occasionally from Whole Foods. Here’s the ingredient list for their Organic Chocolate Earl Grey:

Fair Trade Certified organic cacao powder, Fair Trade Certified organic Assam black tea, organic orange peel, organic vanilla beans, organic bergamot oil.

numi

Numi Organic Tea - Chocolate Earl Grey

Before and After

Enjoy Life’s All-Purpose Flour & King Arthur’s Gluten-free Multi-Purpose Flour (they do not contain garbanzo bean flour). Both are pricier than your standard flour. I have found that Vitacost carries the Enjoy Life flour for the best price and Natural Grocers currently has the King Arthur Flour on sale…so go grab a box!

BAKED CHOCOLATE EARL GREY MINI DONUTS {gluten-free, soy-free, refined sugar-free, nut-free option}

Makes 24 mini donuts

What you need:

{DRY}

  • 1 cup gluten-free all-purpose flour that doesn’t contain garbanzo bean flour (I use King Arthur or Enjoy Life)
  • 1/2 cup coconut sugar (or your choice of granulated sugar)
  • 3 bags of Numi’s Chocolate Earl Grey tea*
  • 1.5 tsp baking powder
  • 1/4 tsp Himalayan salt

*You can use chai tea or espresso powder instead. For those who only use loose leaf tea, use a tablespoon of finely ground tea.

{WET}

  • 1 flax “egg” (1 Tablespoon ground flax + 3 Tablespoons water)
  • 1/2 cup unsweetened plant milk (I use almond)
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 3 Tablespoons avocado oil
  • 1 Tablespoon pure maple syrup(optional)**

**If you like a really sweet donut and have no plans to glaze them, I recommend adding the maple syrup.

How to:

  1. Preheat oven to 350 degrees Fahrenheit and grease your donut pan(s).
  2. In a small bowl, prepare your flax “egg” and set aside for at least five minutes.
  3. In a large mixing bowl, combine all of the wet ingredients (milk, ACV, vanilla, flax “egg” and avocado oil). Whisk until thoroughly combined. I used my stand-up mixer.
  4. Next, cut open the tea bags and empty out the contents into a spice grinder (or coffee grinder). Grind until it resembles a fine powder (see photo above). Should amount to approximately a tablespoon’s worth. Add this and your other dry ingredients to the bowl and mix until just combined. I recommend sifting your flour & sugar to get the clumps out. The batter will look a bit like pancake batter or creamy almond butter (not as thick and sticky as my previous donut recipe).
  5. Spoon a tablespoon’s worth of batter into each donut “cup” – somewhere between 1/2-2/3 full.
  6. Bake for 15-18 minutes or until a toothpick (tester) comes out clean. My oven is awful and always requires a longer cooking time. The donut should spring back to the touch.
  7. Remove the pan(s) from the oven and allow to set for five minutes. Then transfer the donuts to a cooling rack.
  8. Enjoy plain or with a simple chocolate glaze (see recipe below). I store my leftovers uncovered on a cooling rack in the oven, but you can also leave them on the counter (on the cooling rack) with a piece of parchment paper loosely draped over them. Plastic airtight containers will change their texture significantly.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Simple Chocolate Glaze:

  • 1/2 cup Enjoy Life mini chocolate chips
  • 2 Tablespoons unsweetened plant milk (I used almond)

Over low-med heat, melt the mini chips and milk in a double boiler – stirring frequently. Once melted, remove from heat and dunk the tops of the cooled donuts in the chocolate. Eat right away or allow them to set longer for a firmer glaze. Make sure the chocolate glaze has firmed up before storing them away.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

This is how the chocolate glaze looks once it has been set.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

My little helper (and photo assistant) took some photos of her own – she was so proud of them, I had to share them with you!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Thanks for stopping by!

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

How many of you actually love your job? I’m talking passionate, happy, excited and motivated by the life you’ve chosen. Sadly, I don’t know too many people who would raise their hands. The last paying job (early 2010) I had just about broke me. I was at an all-time low – physically falling apart with numerous ailments, mentally and emotionally unwell and I remember day dreaming about things I wish I could be doing. I felt defeated. Sounds depressing, doesn’t it? I promise, this story has a happy ending…obviously, otherwise I wouldn’t be typing this, right? After connecting the dots and realizing that my job was the cause of my unhappiness, I gave my notice and quit. I needed to take control of my life, health and well-being, as well as find my true passion…my calling. I brainstormed all sorts of ideas – everything from homemade jewelry to opening some sort of vegan, gluten-free bakery or food cart. So, I started experimenting in the kitchen with homemade donut recipes. I spent a couple of months running various trials and scribbled my creations down in an old notebook which later got lost during one of our moves. Luckily (and I owe thanks to The Life-Changing Magic of Tidying Up book) I found a few of my recipes from almost six years ago!

As for finding my true passion or calling, I’m living my dream now. Being a stay-at-home mom and being able to have fun with my hobbies (recipe creating and product making) is more than I could ask for. I actually wake up in the morning excited for what the day holds, for what adventure awaits. I feel truly blessed.

I’ve spent the last few weeks refining these recipes – adjusting the ingredients to my current way of eating and making them even “healthier” than they were originally. In the last few weeks I have gone through MANY trials and attempted to make these oil-free, but I gotta tell you, this is an instance where a little oil takes it from: “It’s OK” to “Whoa. This. Is. Amazing!”  I am SO excited to share this first donut recipe with you!

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

BAKED COCONUT PECAN MINI DONUTS: {vegan, gluten-free, soy-free, refined sugar-free}

Makes 24 mini donuts

Soft, cake-y, sweet and almost melt in your mouth delicious! The combination of ground pecans and coconut oil create a buttery treat.

What you Need:

Mini Donut Pan(s)

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

All of the ingredients needed. Our kitchen table is always covered with large brown paper so we can doodle while we sit together…it’s also a great distraction for Willow while she waits for meals.

{DRY}

  • 1 cup gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1/4 cup finely ground raw pecans (almost flour-like, not butter)
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon Himalayan salt

{WET}

  • Flax “egg” (1 Tablespoon ground flax + 3 Tablespoons filtered water)
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 3 rounded Tablespoons raw coconut oil (no need to melt)

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

I almost didn’t post this photo because of how messy it looks, but I felt it was important to show the process – it doesn’t need to be perfect.

How To:

  1. Preheat oven to 350 degrees Fahrenheit & lightly grease your donut pan(s) with either coconut oil or avocado oil.
  2. In a small dish, stir together the ingredients for the flax “egg” and let it sit for five minutes.
  3. Measure out your milk, ACV and vanilla; add it to a large mixing bowl (preferably to a stand-up mixer or you can use a handheld mixer). Add in the coconut oil and flax “egg,” then mix until well combined.
  4. Next, add in all of the dry ingredients – works best if you sift your flour, sugar and finely ground pecans, but my sifter recently broke…that’s what happens when a three-year-old plays with your kitchen stuff!  Mix until just combined (be careful not to over mix). It will be a somewhat sticky, pudding-like consistency.
  5. Using a piping bag or tablespoon, fill each donut “cup” 1/2 – 2/3 full – do not fill to the brim as they will expand as they bake. Bake for 15-19 minutes. They should spring back to the touch and your tester should come back clean (no wet batter).
  6. Remove from the oven and allow the donuts to rest in the pan for five minutes before removing.
  7. You can enjoy as is OR indulge and coat them in this delicious Cinnamon-Maple Sugar mixture (see below).
  8. As for leftovers, DO NOT store in a plastic container (such as Tupperware or a Ziploc bag) otherwise they will get “wet” and sticky. They’re actually best kept on the cooling rack with a piece of parchment paper or wax paper draped over them loosely. Best eaten within the first 2-3 days.

***UPDATE*** For an oil-free version, simply omit the coconut oil and replace with coconut milk (I used full fat) – so, 3 Tablespoons of coconut milk. You might have to adjust the baking time, but start with the suggested time above.

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

You can see which donut “cups” I overfilled! Ha! That’s OK, they got eaten pretty fast!

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

A couple of the donuts before being tossed in the Cinnamon-Maple Sugar mix.

CINNAMON-MAPLE SUGAR:

If you’ve never had maple sugar before, you are missing out! We used fresh maple sugar from Graham Farms Maple in Vermont and I’m not kidding when I say, it is the BEST I’ve ever had. Rich, sweet and oh so maple-y. The smell is absolutely intoxicating. Pure heaven. If you don’t have access to maple sugar, you can substitute it with either coconut sugar or regular sugar, but I recommend whirling it through a spice grinder or coffee grinder to get it a bit finer. I’m sure you could use brown sugar too.

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

A close up of the maple sugar.

  • 3 Tablespoons Pure Maple Sugar
  • 1 Tablespoon Ceylon Cinnamon

Measure out the maple sugar and cinnamon – then add it to a medium-large Ziploc bag. After the five minutes of setting in pan, remove the donuts and shake them in the cinnamon/sugar mix. I only had a small bag, so I did a couple at a time.

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

My little helper and taste tester patiently waiting for a donut!

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

Thanks for stopping by!

RECIPE: Pumpkin Chocolate Chip Cookies

It’s the season of all things PUMPKIN!!! My absolute favorite time of year. Crisp air, leaves changing, apples galore and cozy sweaters. And BAKING! After a few months of very limited oven use, we make the switch to roasted veggies, potatoes and LOTS of baked goods…such as cookies. I had this vision in my head of a pumpkin molasses cookie and as soon as the weather cooled down, I started running trials. I cooked up some dried garbanzo beans and saved some brine for an “egg” – used applesauce, did an oil-free batch, played with flours and sweeteners. The first batch turned out way too cake-y for my liking, but got the thumbs up from our toughest critic…Willow. Second batch was still too cake-y and a bit too much molasses – yes, I said too much molasses. Third and fourth trials got closer, but just didn’t grab me. Let me share that through all of the mess up trials, Willow gave each one a thumbs up…clearly in it for the chocolate chips. Fifth batch was a giant win. A slightly crisp initial bite with a soft, chewy center. Exactly what I was looking for! I knew it was the best batch yet when Willow’s eyes lit up with the first bite and asked for a second one when the first cookie wasn’t even half eaten.

RECIPE: Pumpkin Chocolate Chip Cookies

Before I dive into the recipe, I have to share one of my favorite kitchen gadgets. A couple of years ago, my parents bought us this amazing little Cuisinart Spice and Nut Grinder. Since this came into our lives, we buy whole spices and grind the seeds ourselves, along with making a lot of our own flours. Literally within seconds you can turn rolled oats into oat flour. Yes, a Vitamix can do the same thing, but this is easier clean up and faster.

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

Homemade oat flour

PUMPKIN CHOCOLATE CHIP COOKIES: {gluten-free, soy-free, refined sugar-free, vegan}

Yields 16 cookies (more or less depending on how big you make them)

What you need:

DRY:

  • 3/4 cup oat flour
  • 1/2 cup finely ground raw pecans (flour-like; be careful not to grind too long, it will turn into a butter)
  • 4 TBSP raw coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp Himalayan salt

WET:

  • 3 TBSP pumpkin puree
  • 1 TBSP avocado oil (or coconut oil, melted)
  • 1/2 TBSP molasses (1 TBSP for molasses lovers)
  • 1 tsp pure vanilla extract
  • 1/4 cup mini chocolate chips

RECIPE: Pumpkin Chocolate Chip Cookies

How to:

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, combine all the dry ingredients (except chocolate chips). Whisk until incorporated and if you need to, use your fingers or the back of a spatula to break up the pecan clumps.
  3. In a small-med bowl, combine the wet ingredients until smooth.
  4. Add the wet ingredients to the dry ingredients bowl. Stir until evenly incorporated, no signs of dry “flour.” Then fold in the chocolate chips. The dough will be slightly sticky
  5. Using your hands or a small cookie scoop, form small balls. My cookie scoop was a bit smaller than a tablespoon measure. Place them on the baking sheet and flatten with the back of a spatula or wooden spoon. You can press in extra chocolate chips to each cookie at this time, if you’d like.
  6. Bake for 12-16 minutes or until the cookies no longer look sticky/wet and can easily be removed from the baking sheet without sticking.They’ll be slightly golden brown. If you’re looking for a super crispy cookie, bake them for a few minutes longer, but keep a close eye on them so as not to burn them. Our oven is awful and we have to always cook/bake things far longer than called for. I baked a trial for 22 minutes and they turned out crispy inside and out. For a softer/chewier center, stick to the initial baking time.
  7. Remove from oven and allow the cookies to cool on the baking sheet for five minutes. Transfer to a cooling rack and ENJOY!

RECIPE: Pumpkin Chocolate Chip Cookies

I had to distract Willow with some bad dancing and singing to allow the cookies to cool a bit. This kid is a chocoholic, so patience doesn’t come easy. Be glad that there weren’t any photos to document that portion of our baking session.

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

These are best eaten the first day or two, which is pretty easy to do! If you do have leftovers, store them in an airtight container (preferably a cookie tin).

While we were waiting for the cookies to bake, Willow asked to play around with the camera…here’s a small collage – I picked my favorites from the 50 that she took! I’m rather impressed that she managed to get some selfies in there.

willow pics

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

What’s your favorite pumpkin recipe?!

RECIPE REVIEW: The Vegan 8 Baking Day {aka International ‘Baking’ Day}

So, it wasn’t actually International Baking Day. In fact, it was International Bacon Day, but my mom misunderstood me and the entire day thought it was International Baking Day. Maybe you had to be there, but I found it rather humorous. I personally find it disgusting that such a day actually exists – not just because I’m vegan and I LOVE pigs, but because with the overwhelming rates of obesity in our society, do we really need a day dedicated to celebrating bacon? It’s heavily processed and loaded with fat….the bad kind of fat. Wow! I could go on a rant about why you SHOULDN’T eat bacon, but instead, I’m going to share with you not one, not two, but THREE fabulous recipes that will satisfy any sweet tooth.

sweet tooth

I am a sucker for sweets. Yep. Chocolate and any baked goods are my weakness. I don’t like to have them in the house because I don’t like having the temptation around, but my dear friend, Brandi of The Vegan 8, is quite literally the Cookie Master and I needed to try some of her recipes that I’ve been eyeing up. The thing I love about Brandi is that her recipes are simple in the sense that the ingredient list isn’t a page long and every single one of them is refined sugar-free, soy-free, oil-free, vegan, and gluten-free. My kind of recipes! She has taught me that oil is absolutely unnecessary when it comes to baking and now when I’m browsing recipes on Pinterest, if the ingredient list is too long, I skip it. You’ve officially spoiled me, Brandi!

Since the weather was much cooler and cloudy this past Saturday, we planned a baking day all dedicated to The Vegan 8! Willow loves going to my parents house because it means playing in a giant pile of pillows, watching some Peg + Cat and running around. My dad and Oma kept her occupied while my mom and I baked. Family is the best!

 

We started with a recipe we hadn’t tried before – Brandi’s 4 Ingredient Peanut Butter Cookies. Who doesn’t like peanut butter cookies?! Let me tell you, these did NOT disappoint! In fact, Willow gave them a giant thumbs up! The only modification we made was using almond pulp (leftover from making almond milk) instead of unblanched almond flour. These were fluffy, soft, and oh so peanut buttery. One of these could satisfy the sweet tooth, but who am I kidding…I had a few. We loved how these had only four ingredients – in the past the ones I’ve made were loaded with oil (peanut butter has plenty of natural oil) or too many flours. The addition of rolling them in coconut sugar, the fourth ingredient, was genius.

 

153

Proudly wearing her Herbivore Clothing shirt – “Bacon Had A Mom” and giving a thumbs up for the peanut butter cookies.

 

Next we made her Dark Chocolate Molasses Cookies. I made these once before and let me tell you, these were some of the best cookies I’ve ever had. Yep. No joke. They are a molasses lover’s dream! Willow devoured these the first time I made them, so we made sure to double the batch this round! They’re crispy on the outside, but chewy & fudgy inside with a perfect molasses undertone. The first time I made these, I ran out of flax seeds, so I used ground chia seeds instead. This time we had flax seeds and each time they turned out perfect. For this round, we used a combination of leftover almond pulp, raw ground pecans (because at first we actually thought it was leftover almond pulp) and some unblanched almond flour. I did notice that they turned out a bit more flat and seemed a bit crispier, but were still absolutely delicious! Out of the three recipes we made, these were Willow’s personal favorite.

 

 

We might have saved the best for last. When I came across this recipe, I was literally drooling. Cinnamon Hazelnut Chocolate Chip Cookies. OH. MY. GOODNESS! I am a HUGE fan of hazelnuts, but the addition of chocolate and cinnamon is heaven in every bite. We followed this recipe exactly and were blown away. There was just the right amount of cinnamon and the hazelnut flavor was astounding. There were so many things I loved about this recipe, but I’d have to say my favorite part was making homemade hazelnut butter. Not to embarrass my mom, but while I was getting these bad boys set for the oven, I could hear her repeatedly oooohhhing and ahhhhing over this hazelnut butter….we were both guilty of licking the spoons and spatulas because it was that good.

 

 

So, there you have it! THREE amazing cookie recipes all created by the fabulous Brandi, of The Vegan 8. Please check out her website and for those who are new to my blog, you can read more about Brandi, HERE, in an interview I did with her.

 

Thanks for stopping by!