clean cookies

Ready for Halloween? Here’s a cute little vegan cookie idea that’s pretty easy to make.


½ cup Earth Balance vegan buttery spread

¼ cup sugar

½ tsp vanilla

1 cup flour + 2 tbsp

1/8 tsp salt

½ cup finely chopped almonds

Sliced almonds

Red jam or jelly

Using a stand or hand mixer, blend sugar and butter together until smooth and fluffy. Add vanilla. Meanwhile, sift flour and salt together. Mix flour into butter mixture. Then mix nuts in. Chill dough for at least two hours. Preheat oven to 400° F. Rollout chilled dough into log shape using hands. I recommend making them just slightly smaller than a finger because they will expand a little bit, but not much. (To make the logs look more fingerlike, I squeezed them in my hand and it gave a boney look). Press a sliced almond where the finger tip would be. Bake for 10-12 minutes. Remove from oven and let cool. If the fingers spread more than you wanted, you can take the back of two spoons and press into the sides of the fingers to make them more narrow. Lastly dip the fingers in a red jam or jelly. (I made my own fruit reduction using raspberries, strawberries and blackberries)

Ways To Get Daddy Running

🏃 Yell “I’ll get it!” Proceed to climb something to get thing.

🏃 Giggle after dropping something

🏃 Go quiet

🏃 Ask if cookie dough cleans off fabric

🏃 “Uh oh… ”

🏃 Throw a stuffie at him

🏃 Assure him, randomly, that you didn’t do it. Do not specify what.

🏃 Ask him where he is. Reply “good.”

🏃 “DADDY!!”

Who needs oatmeal cookies on this Monday ? I know I do 🙋🏼‍♀️! Here’s the recipe is you want to make these vegan oil-free 3 ingredient cookies 🍪
3 ingredient oatmeal cookies (makes 10 small cookies)
- [ ] 1 mashed banana - [ ] 1 cup rolled oats
- [ ] 1 teaspoon cinnamon
- [ ] Optional : chocolate chips, chopped walnuts, cranberries, raisins, coconut flakes,


1. Pre-heat oven to 350°F
2. Mash the banana with a fork
3. Add the rolled oats and cinnamon
4. Add optional add-ins (chocolate chips, walnuts, raisins, etc…)
5. Scoop one tablespoon of dough and roll into a ball
6. Bake on parchment paper at 350F for 10 minutes

Scrumptious, bite-sized treats to get you through the afternoon.

Gluten Free | Vegan | Soy Free

1 tablespoon almond butter
1 tablespoon maple syrup
1 tablespoon coconut oil
2-3 drops vanilla essence Dark chocolate chips
1 cup oats (*gluten free)
1 tbsp chia seeds
1 pinch of cinnamon

1. Preheat oven to 180°C.
2. In a saucepan, combine almond butter, maple syrup, coconut oil and vanilla essence. Simmer on a low heat until melted.
3. Combine the oats, chia seeds and cinnamon in a large mixing bowl. Slowly pour in the wet ingredients, mixing simultaneously with a large wooden spoon to create dough.
4. Add dark chocolate chips to mixture.
5. Prepare baking tray by covering with baking sheets or parchment paper.
6. Heap dough using 1 heaped tablespoon per cookie and place them on the tray, around 4 cm apart.
7. Bake until golden brown (approximately 30 minutes).
8. Remove from tray to cool and enjoy!

Paleo Snickerdoodle Cookies

Hearty. Aromatic. Spice. Protein.  


1 ½ Cups Almond Flour or Almond Meal

3 Tbsp Coconut Flour

1 tsp Ground Cinnamon

1 tsp Baking Powder

¼ tsp Salt

¼ Coconut Oil, melted

¼ Cup Maple Syrup or Honey

2 tsp Vanilla extract

1 Tbsp Coconut Palm Sugar

1 tsp Ground Cinnamon 


1. Preheat oven to 350° and line a cookie sheet with parchment paper or a silicon mat.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, and salt. Stir in the melted coconut oil, syrup or honey, and the vanilla. Mix until well blended and a dough begins to form.

3. In a small bowl, use a fork to mix the coconut palm sugar and cinnamon. With clean, slightly wet hands, scoop out about 1 Tbsp of dough and form a ball by rolling dough between your palms. Coat with cinnamon/sugar mixture and place on prepared baking sheet. Repeat with remaining dough, arranging cookies about 1-inch apart. Use the bottom of a flat jar, clean and slightly wet, to press down the cookies into flat discs, about 1-inch thick.

4. Bake on center rack for 8-10 minutes or until bottoms are slightly golden. Let cool for 5 minutes before transferring to a baking rack to cool completely.

*Store in airtight container for up to 10 days or freeze.

Zootopia’s ‘The Big Donut’

Yields one 9 inch donut

The things you’ll need

  • ¾ cup warm milk
  • 1 packet active dry yeast
  • 3 tablespoons sugar
  • ¼ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter at room temperature
  • 2 egg yolks
  • Pink royal icing in a decorating bag fitted with a #3 tip
  • Vegan sprinkles
  • Bench flour
  • 2 cups chopped chocolate
  • 1 cup heavy cream
  • 1 tablespoon corn syrup
  • Large bowl
  • 9 inch cake ring
  • Cookie sheet lined with parchment paper
  • Paper towel
  • Large measuring cup
  • Rubber spatula
  • Whisk
  • Pastry brush
  • Drying rack
  • Large frying pot
  • Candy thermometer
  • Pan spray

Let’s get started!

  1. In a small bowl, combine warm milk, yeast and sugar. Allow to sit for 10 minutes to activate.
  2. Pour the mixture into a large bowl and then mix in egg yolks, butter and almond extract.
  3. Mix in half of flour and then salt. Add the other half of the flour and then knead for a few minutes.
  4. Place dough into a greased bowl and allow it to sit until it has doubled in size.
  5. Place rested dough onto a floured surface and form it into a large circle.
  6. Use a large cake ring to cut the dough into a circle. Use a smaller cookie cutter to hollow out the center and then cover with a towel to proof.
  7. Heat oil to 350ºF and preheat oven to 350ºF.
  8. When the donut has set for about 10 to 15 minutes, place it into the hot oil.
  9. Fry for 1 to 2 minutes and then flip once the edges are golden brown. Fry for another minute or two.
  10. Remove from oil and place onto a paper towel-lined cookie sheet to drain.
  11. Move donut to a clean cookie sheet and bake for 5 minutes.
  12. Remove the donut from the oven and cool completely before decorating.
  1. Chop chocolate into small pieces and place into a medium bowl.
  2. Heat cream in a small pot and bring to a scald.
  3. Pour hot cream over chopped chocolate and then add corn syrup.
  4. Allow the mixture to set for 3 minutes and then stir to melt the chocolate until smooth and shiny.
  5. Place donut onto a cookie sheet with a drying rack and pour the ganache over it immediately. Refrigerate before decorating.

Time to decorate!

  1. Carefully place rainbow jimmies onto the donut and then use pink royal icing to pipe “The Big Donut” on top.
  2. TaDa! This larger than life donut will roll right through Zootopia and into your mouth!

I finally perfected my chocolate chip cookie recipe ! 🍪 I made 3 batches instead of doing readings (that I did later 😇) yesterday afternoon ! They’re HCLF, oil-free and delicious ! Here’s the recipe : Chocolate Chip cookies (makes 20) 2 cup wholewheat flour,
¾ cup sugar, ¾ cup plant based milk (I use soy)
½ mashed banana
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chips

Preheat oven to 180°C (350°F). Mash the banana and combine with the wet ingredients and the sugar. Put the dry ingredients in a bowl. Add the wet ingredients to the dry ingredient bowl. Fold in the chocolate chips and combine well. In a non-stick plate or an oven rack lined with parchment paper, scoop one tablespoon of mixture until there is no dough left. Cook for 9-11mn until golden brown. Allow the cookies to cool down before enjoying !


While it’s true that C-594 took his janitorial job largely in part to support his family, and he did stay with his wife longer than most Ricks to be around for his daughter’s childhood… he’s also a self entitled asshole ex-surgeon who had a hard time balancing his work life and a failing marriage while raising a frightfully brilliant daughter. He doesn’t mind a little questionable human ethics being implemented by the Citadel to farm brain chemicals for a snack flavor that can make him momentarily feel like a successful proud dad. He does however have some personal complaints about the new and “improved” Simple Ricks flavor. 

My twice baked sweet potato:

Bake half of a sweet potato until it’s soft. Use a fork and scoop out the meat onto a pan where you have sautéed some spinach and kale, put the mix back into the sweet potato skin and bake it again for about 10 minutes 🍃

On the side I baked som cubed sweet potato and thinly sliced tomato on the side. I drizzled with a mixture of nutritional yeast and water, that, when combined, is a very delicious dressing ✨
Sprinkle with some fresh herbs 🌿