Vegan Cookies (and a fun story!)

 Do you love cookies?? I am just going to pretend (and hope!) that everyone said “YES!!”! Well I have a recipe for you!

But before we get to it, I want you to take 30 seconds to close your eyes……are they closed yet?! WAIT! I should probably tell you the next step! Okay, so after you close your eyes, imagine this:

In your hand is a warm, delicious cookie…..okay, so maybe a little more detail will make this even more fun… just baked these wonderful, circular creatures….maybe creature is not the right word to describe a cookie?!?!…..ANYWAYS….You lift this marvelous joy round up to your mouth. You inhale and the most delectable smell overwhelms your nose with sweetness. Your lips begin to separate from one another and your taste buds begin to chant: “We want that cookie, we want that cookie!” You know you cannot let your little taste bud friends down, so you come to the conclusion that this is a very good decision on your behalf. Your jaw starts to close shut and a faint crackling noise is made: You just hit a thin layer of crispy deliciousness!! As you begin to chew you notice that it is not only slightly crispy, but it is also chewy!! WHAT?! CHEWY AND CRISPY!! I know, I know…….outstanding!! Your taste buds begin to cheer and ask for more, but you then have to let them know the bad news: “Guys, buddies, pals……Ummm….not so sure how to break it to y’all, but……..there are no more cookies, we ate them all.


Long story short, these cookies are ABSOLUTELY delicious! Oh my, I haven’t even addressed the most awesomest part (sorry for the bad grammar….) NOT ONLY are they super yummy, but they are also free of gluten, dairy, soy, and nuts!! You may say: WHAT?! NO WAY!! Actually…..YES WAY!! Delicious vegetarian cookies!! Another bonus: they contain no eggs, so even if they are a little underbaked, no worries! So an amazing treat that taste marvelous and isn’t too unhealthy for you either, sounds like a winner to me!!

After all of that reading I am sure you are ready for me to finally give you the recipe, so you can go and make these for yourself! Well okay, HERE WE GO!!!



-1/2 cup softened vegan (and soy-free) butter (1 stick, or 8 tbsp.)

-3/4 cup sugar-I use organic cane sugar

-1 1/2 cups GF flour

-1 teaspoon baking soda

-1 teaspoon vanilla extract or maple syrup

-1-1 1/2 tablespoons of water

-1 cup of any add-in ingredient you’d like to add (optional)- I added m&m’s (I know, I know….they are NOT vegan!)



-Preheat your amazing oven to 350 degrees-fahrenheit that is 😉

-Cream the butter and sugar together until it becomes so creamy and so fluffy

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-Add in flour and baking soda and mix it up-real good, real good!

-Add water and vanilla extract; stir it up, SON!

-Fold in your desired add-ins until it reaches it’s awesomeness 

– Drop by tablespoonfuls onto a foil/parchment-lined cookie sheet; leave an inch or so between each

**(but hey, if the cookies happen to bake together, no problem at all! Just do this: right after you take them out of the oven just cut them apart!)


-Bake for 10-15 minutes (depending on how you like the texture)





This recipe was adapted from a wonderful blog called: Keeping Life Sane

Be sure to check it out!




Healthy Ingredients Swaps😊

Happy Tuesday everybody! I do not have a recipe at this moment, so I have decided to post some helpful ingredient replacements! These are some healthier alternatives to the usual and maybe unhealthy common ingredients! Maybe you are trying to bake/cook healthier or maybe you do not have an ingredient that is needed, whichever, I believe this chart will be helpful to you💗healthy ingredient swaps - substitutions:

Homemade Chicken Nuggets

Need a homemade alternative for some gluten, soy, and dairy-free chicken nuggets? If so, here they are! Even if you do not have a limited diet, these are very tasty and worth the try 😀



1 lb of ground chicken

gluten-free bread crumbs

1 egg

3/4 tsp. of onion powder

3/4 tsp. of garlic powder

3/4 tsp. salt

1/2 tsp. black pepper




Preheat oven to 375 degrees

Add all of the seasonings to the bread crumbs

Put ground chicken into a large bowl; add 3/4 cup of the bread crumbs and egg

Mix all of the ingredients together well

Mold 1 tbsp. of the meat mixture into chicken nugget shapes; set on a plate

Take each chicken shape and cover it in the bread crumbs

Once all the chicken nuggets are thoroughly covered place on a foil-lined baking sheet

Bake for 15-18 minutes; flip the nuggets halfway through




-These can be made into ANY shape you would like;patties, tenders, nuggets, get creative 🙂

-You can certainly do these with traditional ingredients as well!

-Get creative with your spices, Do what you like!

-Egg alternatives:

1/4 cup of olive oil

1/4 cup non-dairy yogurt

1/4 cup mashed potatoes


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Taco Pizza🌮🍕

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Okay, so my Mom cannot have gluten, dairy, soy, or red meat. That is why the recipes I have posted so far are free of those things.

For tacos she likes Udi’s GF plain tortillas, but they stopped carrying them at our local grocery store. All they had, was Udi’s GF pizza crust, so what did she do? She made a taco “pizza”!

The ingredients she used are in the pictures above, but feel free to substitute anything for some of your favorites. Have you ever tried putting ketchup on your tacos? Before you think ‘ewww…’ you should try it! It is REALLY good! It’s not weird!!

**Make sure you read all labels to be sure the items are free of gluten, dairy, soy, and whatever else you may not be able to eat**



1 pack of Udi’s GF pizza crust

1 lb. of ground chicken

1 pack of organic taco seasoning

1 can of organic refried beans

A squiggle of ketchup

Optional toppings (listed below)


Preheat oven to 375 degrees

Brown the ground chicken in a medium-sized pan over med.-high heat; drain grease (if any)

Add seasoning to meat according to package directions

Spread the beans onto the pizza shell;add meat;and ketchup

Place directly into oven, or use a pizza pan

Bake the taco pizza in the oven for 5-7 minutes a little longer if frozen

Add toppings; Cut; & ENJOY





Dairy-Free cheese


Or anything that sounds good…GET CREATIVE😄


Gluten, Dairy, & Soy-Free Chicken Pot Pie

This chicken pot pie is a great, comforting meal. Great for those cold winter days. This recipe is done in a 2 quart casserole dish, but it can be done in a pie dish, or ramekins. I would love to do this in ramekins! Cute single serves!! Again, it is gluten, dairy, and soy-free. This chicken pot pie is great as a leftover, also, the filling thickens up and it is firmer, which is shown in the picture. I hope you enjoy! Comment if you have any questions or if you tried it out!


Filling Ingredients:

– 2 tbsp. of vegan and soy-free butter (or olive oil)

-1 bag of organic frozen/canned mixed veggies*

-1/2 cup of cooked chicken (I used organic Valley Fresh canned chicken)

-1 3/4 cups of organic chicken broth

-1 tsp. of seasoned salt (I used the brand, Lawry’s)

-3/4 cup of dairy-free milk (I used almond)

-4 tbsp. of non-gmo corn starch

Dough Topping Ingredients:

-3/4 cup of gluten-free biscuit mix**

-1/2 cup of dairy-free milk

-1 large organic egg

-2 tbsp. melted butter

– A pinch of salt


Preheat oven to 300 degrees

In a large saucepan melt butter (or heat oil). Stir in the veggies and chicken broth; heat to a boil

– In a small bowl mix 3/4 cup of milk with cornstarch until smooth; stir into chicken broth mixture

– Heat to a boil, until thickened, and pour into a 2 quart casserole dish

– In a small bowl mix the milk, egg, and butter together; mix in biscuit mix

– Pour the dough over the filling mixture in spoonfuls and gently spread it, covering most of the filling

– Bake for 25-30 minutes


*Use any veggies you’d like. I use carrots and peas.

**I used Pamela’s GF Biscuit and Scone Mix

Oatmeal Almond Butter Cookies

These cookies are super delicious! They are gluten, dairy, and soy-free, like all of my recipes, so far! They are crunchy around the edges and chewy on the inside! You can use any type of almond butter that you have, or like. I have used Maranartha’s almond butter, but this time I used Cocoa and Coconut Barney Butter. Remember to ALWAYS use organic when possible. I used organic olive oil, banana, and maple syrup. These cookies remind me of banana-nut bread! I hope you enjoy!!


–  3/4 cup of almond butter of your choice

– 1/4 cup of olive oil

– 3/4 cup of cane sugar ( or sugar of choice)

– 1 banana

-1/2 tsp. of maple syrup or vanilla extract

– 2-2 1/2 cups of quick cooking oats ( I used the brand, McAnn’s)

– 1 tsp. of baking soda


-Preheat oven to 350 degrees

– Mix almond butter, olive oil, & cane sugar until well blended

– Mix in banana & maple syrup; beat well

– Stir in oats & baking soda; mix well

– Drop dough (or roll in hands) in tablespoons onto a foil/parchment paper-lined cookie sheet, 1 inch apart

– Flatten dough with fingers or a fork

– Bake for 12-15 minutes

-Let them cool & then Enjoy!!

Delicious Gluten, Dairy, and Soy-Free Banana-Nut Bread

jan2b9252c2b20172b2253a53253a142bpm                   Ingredients:

  • 4 medium bananas
  • 1/2 cup of oil ( I used olive oil)
  • 1 tsp. vanilla extract*
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 1/2 cups of GF flour*
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2-1 cup of nuts or seeds (optional)


  • Preheat oven to 350 degrees
  • Blend the bananas and sugar together
  • Add the oil, vanilla extract, cinnamon, and nutmeg into the banana-sugar mixture
  • Sift the flour, baking powder, baking soda, and salt into the banana mixture and fold it in well
  • Fold in seeds of choice
  • Pour batter into a greased loaf pan
  • Bake for 30-40 minutes

*Can use 1 tsp. of maple syrup in place of the vanilla extract

*I used 1 cup of tapioca and 1/2 cup of coconut flour any GF all-purpose flour will work