Vanilla Sandwich Cookies

It is possible to have treats while eating a whole food diet. Who wants to give up the occasional treat?! Just make sure you use wholesome ingredients, and you can “indulge” that sweet tooth with nature’s best food.

What makes it even better is that they are ready in 30 minutes. They are so tasty, though, that they might not last that long in the cookie jar. ūüôā

Cookie

1 1/2 cup oat flour

3 tbsp coconut oil, softened

1/3 cup maple syrup

1 tsp vanilla extract

Filling

1/4 cup coconut oil, softened

3 tbsp non-dairy milk (almond, cashew, or oat milk work great)

1 tbsp maple syrup

  1. Preheat the oven to 350.
  2. Combine all cookie ingredients in a mixing bowl and mix until a sticky but roll-able dough forms.
  3. Roll or press out on a sheet of parchment paper and using a cookie cutter, cut any shape you like. Carefully transfer to a cookie sheet lined with parchment paper.
  4. Bake for 8-10 minutes. Cool completely before spreading filling on them.
  5. To make the filling: combine the softened coconut oil and syrup. Add the non-dairy milk 1 tbsp at a time. It will be clumpy at first but keep stirring and adding milk and it’ll get thick and creamy.
  6. Add a dollop onto have the cookies and top with the other half to form the sandwich.
  7. Store in the fridge!

 

Oatmeal Chocolate Chip Sunbutter Cookies

Sunbutter is a great alternative for those with nut allergies. Sunbutter is made from sunflower seeds. It has the same consistency of natural peanut butter.

Something to keep in mind, though, is that sunflower seeds, and therefore sunbutter, is high in Omega-6 oils. It is important to keep the ratio of Omega 3 oils to Omega 6 oils in balance. As long as you are getting Omega 3 fats into your diet then sunbutter can be a superb alternative to nut butters.

The benefits of sunbutter include being high in protein, high in vitamin E (an antioxidant which helps to naturally balance cholesterol), and loaded with magnesium (a mineral crucial for over 300 actions within the body and which most people are deficient in).

Spread it on your sandwich, dip your apples in it, or make cookies! Which is just what I did with the recipe below. The sunbutter adds a much richer flavor and makes these cookies a clear winner for providing a sweet yet healthy treat for snack time.

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup smooth sunbutter (make sure there are no added oils or sugar)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/3 cup oats

3/4 cup oat flour (you can substitute any gluten free flour, spelt would be a good alternative)

1/2 tsp baking soda

5 drop Lemon Essential Oil (optional but encourage this step because it really takes the flavor up several notches!)

1/3 cup vegan chocolate chips OR chopped up bar of dark chocolate (72% or higher)

  1. Preheat oven to 350.
  2. In a bowl, mix together the coconut oil, syrup, sunbutter, vanilla, and cinnamon. Whisk until smooth.
  3. Add the oats, oat flour, baking soda and mix well.
  4. Fold in the chocolate.
  5. Using a cookie scoop or a spoon and drop spoonfuls onto a greased baking sheet. I grease mine with coconut oil.
  6. Bake for 12-13 minutes. Let cool completely. They are soft right from the oven and will harden as they set and cool.

**There are many more reasons, other than cooking with them, that essential oils are beneficial to your health. Click here to read more about them.**

Triple Berry Cake – Gluten Free/Refined Sugar Free

If you like light and fluffy cake, then this is the cake for you!

It is a cross between a pancake and a muffin. Only it’s a cake!

This triple berry cake is healthy¬†because it has no refined sugar and is topped with antioxidant-rich berries. You won’t have to feel guilty eating this for breakfast, dessert, or a snack.

Have your cake and eat it, too!

3 cups oat milk (or any non-dairy milk)

1 tbsp apple cider vinegar

1 1/2 cups brown rice flour

1 1/2 cups gluten free flour

3 tbsp aluminum free baking powder

1 tsp himalayan sea salt

2 tsp vanilla extract

1/3 cup coconut oil

1/4 cup pure maple syrup

1 cup chopped strawberries

1 cup blueberries

1/2 cup raspberries, cut in half

  1. Preheat oven to 375 and grease an 11×16 inch baking pan with coconut oil.
  2. In a medium sized bowl combine the milk and apple cider vinegar and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, and salt.
  4. Add the vanilla, syrup, and coconut oil to the milk mixture and whisk.
  5. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  6. Pour the batter into prepared pan. Bake for 15 minutes.
  7. While the cake is baking, chop the fruit. Pull the cake out after the timer goes off and sprinkle the berries on top, then bake for another 15 minutes. The cake is done with a toothpick inserted in the center comes out clean.

** You’ll want to wait until halfway through baking before adding the berries, otherwise they will all sink to the bottom of the wet batter.**

Fudge Brownie with Chocolate Glaze

You’ll never find a brownie more ooey-gooey than this one! It is flour-less yet packed with nutrition. And, my favorite, easy to make!

The bulk of this brownie (really it is more like fudge) is made of dates.

The power of dates is pretty awesome. They are¬†full of fiber which has far-reaching and health-promoting effects on the body. The obvious benefit of fiber is aiding in healthy digestion. Fiber will make it’s way through the digestive tract and grab hold of everything that needs to be sent out as waste. But fiber is also great for heart health by lowering cholesterol, reducing your risk of stroke and diabetes, lowering your blood pressure, and encouraging a healthy weight (so that ticker doesn’t have to work so hard!). Dates are rich in magnesium, too. Magnesium is a wonderful anti-inflammatory which can reduce your risk for diseases such as arthritis, Alzheimer’s, and cardiovascular disease.

All that just for enjoying  a sinfully delicious treat?! Sign me up!

I added walnuts to these as well. You could add (or omit) any kind of nut you like. I like adding walnuts because of their healthy fat content as well as having vitamins and minerals that promote a healthy heart and circulatory system. Walnuts are a powerful anti-inflammatory, and what is really awesome is they have nutrients to boost brain power and improve memory!

2 1/2 cups dates, pitted

 11/2 cups walnuts

6 tbsp cocoa powder

2 tsp vanilla extract

1/2 cup water

  1. Blend all ingredients in a food processor. Press into an 8×8 pan.
  2. Pour on the chocolate glaze and spread with the back of a spatula.
  3. Refrigerate for at least 2 hours. (Keep these refrigerated)

Chocolate Glaze for the top:

1/4 cup cocoa powder

1/4 cup syrup

2 tbsp coconut oil

1 tsp vanilla extract

  1. Mix all ingredients in a small bowl.

 

Chocolate Chia Seed Cookies

When you want something sweet but don’t really want to fall down that rabbit hole of junk food, these are a great alternative. Full of healthy & natural ingredients, quick to make, and satisfy that sweet tooth.

You can read here why it is pretty important to get chia seeds into your diet, and this cookie is an easy way to make that happen.

Have a treat and do the body good all at the same time!

1 cup natural peanut butter (or almond butter or cashew butter)

1 tbsp cacao powder (could use unsweetened cocoa powder as well)

1 tbsp chia seeds

1 egg

1 tbsp maple syrup

  1. Preheat oven to 350 and line cookie sheet with parchment paper.
  2. Add all ingredients into a bowl and mix well.
  3. You can either roll golf ball sized balls with your hands or use a cookie scoop to make your cookies, then gently flatten with a fork.
  4. Bake for 10-12 minutes.
  5. Allow to cool. Store in an airtight container.

Gluten Free Chocolate Chip Quick Bread

Half joking (half not joking) my son said he wished I would make chocolate chip bread. My boy loves bread and chocolate. They are two of his favorite foods. So I took that challenge and surprised him with this!

A quick and easy bread to make to have on hand for snacks and/or dessert.

1 3/4 cups Gluten Free Baking Flour

6 tbsp tapioca flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp Himalayan sea salt

1/2 cup coconut palm sugar (alternatively you could use date sugar or maple sugar)

6 tbsp vegan butter (coconut oil would work as well), room temperature

1 cup coconut milk yogurt, unsweetened vanilla

2 chia eggs **

3-4 ounces Enjoy Life chocolate chips 

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. In a large bowl mix together all the dry ingredients.
  3. Add all the wet ingredients and mix with a hand mixer.
  4. Fold in the chocolate chips with a rubber spatula.
  5. Bake for 30 minutes at 350, then reduce to 325 and bake for another 25-30 minutes.
  6. Let cool for 15 minutes in loaf pan then transfer to a wire rack to cool completely.

** 2 Chia eggs: 2 tbsp chia seeds + 6 tbsp water mixed together in a small bowl. They will turn gelatinous and this will replace eggs without compromising flavor.

Birthday Cake Donuts with Chocolate Frosting

I have no words. Good doesn’t even describe it. Neither does delicious, amazing or awesome.

All I can say is MAKE THESE. You won’t regret it. They taste like bad-for-you donuts with bad-for-you frosting…but they AREN’T.

Frosting:

2 avocado, peeled and pitted

1/2 cup unsweetened dark cocoa powder

1/2 cup pure maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

  1. Add all ingredients into a large bowl and whip with a hand mixer until creamy.
  2. This can be stored in the fridge for a couple of days IF you have any left over after frosting your donuts.

Birthday Cake Donuts:

2 cups gluten free flour

1/4 cup coconut palm sugar

2 tsp baking powder

1 tsp Himalayan sea salt

3/4 cup vegan buttermilk (3/4 cup cashew milk + 1 tsp apple cider vinegar) * you could also use almond milk if you prefer

2 chia eggs **

2 tsp vanilla extract

1/2 cup vegan butter

  1. Preheat oven to 425 and grease a donut pan with coconut oil.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, chia eggs, vanilla and butter.
  4. Add the wet ingredients to the dry ingredients and mix until smooth.
  5. Spoon batter into donut pan and bake for 7-9 minutes, until donuts are set.
  6. After 5 minutes, remove donuts from pan and cool completely on a wire rack. Once completely cooled you can frost them.

** To make 2 chia eggs: mix 2 tbsp of chia seeds with 6 tbsp water and let sit for a minute until it turns gelatinous.

Goji Berry Chocolates

When you can have a treat that actually does your body good, why would you ever choose store-bought, sugar-laden, disease-causing chocolate??

I don’t even have to tell you how bad sugar is. It’s pretty much the enemy. Just read about it here.

To make this chocolate treat I used dark chocolate and goji berries. That’s it! Have you ever had goji berries? If not, then you MUST try some. Not only are they really good but they are incredibly good for you.

Here are a list of health promoting benefits attributed to the goji berry:

They:

 are a powerful antioxidant

maintain a healthy blood pressure

reduce cholesterol

improve vision

support healthy liver function

treat menopausal symptoms

improve fertility

alleviate stress/anxiety

support kidney function

strengthen muscles and bones

improve memory and recall ability

improve quality of sleep

improve disease resistance

You can read more about goji berries here.

And dark chocolate is good for you too. Just make sure it is DARK chocolate, at least 72% or higher. Dark chocolate has many of the same benefits as the goji berries including being rich in vital vitamins and minerals. It can also increase blood flow to your heart and brain. Who doesn’t want that?!

So go ahead, have a treat!

You’ll need:

A candy mold (I used a heart shaped mold for the ones pictured, but any shape you want will do)

A bar of dark chocolate

Handful of goji berries

  1. Place a few pieces of goji berries in each mold. Melt chocolate in a double boiler.
  2. Once chocolate is melted, carefully spoon the chocolate into each mold covering the goji berries.
  3. Place in fridge for 30 minutes to set.

Gluten Free Gingerbread Men Cookie

It took several tries to get this gingerbread man just right.

This one is full of crunch with a very distinct ginger and molasses flavor.

The best part, though, is: NO refined sugar, NO dairy, and gluten free!

1 1/2 cups almond flour

3/4 cups tapioca flour

3/4 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

1/4 tsp Himalayan sea salt

3 tbsp coconut oil, melted

3 tbsp maple syrup

3 tbsp molasses

1/2 tsp vanilla extract

  1. Preheat the oven to 350.
  2. In a mixing bowl, whisk the dry ingredients.
  3. Add in the coconut oil, molasses, maple syrup, and vanilla to the dry ingredients.
  4. Roll/press dough into a ball, then flatten to 1/4 inch thick between 2 sheets of parchment paper on a cookie sheet. Refrigerate for at least 30 minutes.
  5. Pull back top layer of parchment paper and cut out gingerbread man shapes with a cookie cutter.
  6. Bake for 10-11 minutes. Let them cool on the pan.
  7. We chose not to decorate ours in an effort to stay away from refined sugar, but feel free to decorate yours as you wish. Just be sure the cookies are completely cool before doing so.