Gluten Free Oatmeal Raisin Cookies

To fill any craving of childhood

Ever since saying hello again to my dessert addiction post Whole30, I have been craving oatmeal raisin cookies. Unsure why, but I legitimately couldn’t get them off my mind for three days straight. Instead of filling this need for sweets void with more chocolate and my freezer full of DF VL ice cream, I decided to give my heart what it wanted. It was time to create a GF & DF oatmeal raisin cookie recipe. Good lord, what the F took me so long!? These delicious pillows of heaven seriously satisfied my craving and then some.

Continue Reading

Vegan & Gluten Free Carrot Cake Muffins

The foolproof way of eating cake for breakfast

I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.

Continue Reading

Banana Almond Butter Tahini Chocolate Chip Skillet Cookie

The best vegan dessert I’ve ever had

This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
Continue Reading