Almond Oatmeal Cookies
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Blueberry Cheesecake with Biscoff Cookie Crust
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There is nothing more satisfying than fresh baked, gooey, pull apart pastries like these almond favored swirls. These are made with the same enriched sourdough dough that my cinnamon swirls use but can be modified with any enriched dough recipe. These are best eaten the same day but that’s not hard to do because they are delicious!
Read MoreGluten Free Apple Cinnamon Pop Tarts With Maple Glaze
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A gluten free pastry dough that isn’t dry and crumbly! These got rave reviews at a recent breakfast business gathering and they freeze well which is an added bonus so they can be made ahead and stored!!!
Read MoreBiscoff Stuffed Ginger Cookies
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Inundated with garden zucchini and/or sourdough discard? This recipe will help you use up BOTH! After pouring over a ton of zucchini bread recipes I was astounded at how much sugar was in each one and so I knew I wanted to create my own low sugar recipe. Here I’ve used applesauce and maple syrup to give this bread a touch of sweetness.
Read MoreMini Frittatas
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Simple to make and versatile, these are a great way to use up leftovers and create a delicious breakfast or brunch that is savory and filling. The combo of Just Egg and Indian Black Salt mimics the texture and flavor of egg beautifully and pleases vegans and non vegans alike!
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These quick and easy muffins do not disappoint ! They are flavorful and moist with just the right amount of sweetness.
Read MoreSavory Olive and Sun Dried Tomato Muffins
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Eat them stand alone as a savory snack, pair them with your favorite soup or serve them at the brunch table. These muffins are easily adapted with your own favorite veggies and herbs. They are delicious, gluten free and healthy.
Read MoreVegan & Gluten Free Pizzelles
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Easy cookies with great snap and fun to make for all the gluten free folks in your life!
Read MoreVanilla Cupcakes with Toasted Coconut
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These gems are perfect for all the coconut lovers in your life! They are great for Birthday parties but are also lovely as a breakfast option without the frosting of course!
Read MoreOatmeal Raisin & Chocolate Chip Cookies
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These cookies are super simple and perfect for dipping in your alternative milk of choice! Add or omit raisins/chocolate or any other add-in you prefer!
Ingredients
makes 24, 3" cookies
1/2 cup melted vegan butter (I use Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp Baking Powder
1/2 tsp cinnamon
1/4 tsp ground cloves
2 egg replacer eggs
1 tsp vanilla
3 cups whole oats
1 cup flour
1/4 cup mini vegan chocolate chips
1/2 cup organic raisins
Preheat the oven to 350. In a large bowl, cream butter and sugars. Once blended, add egg replacer and vanilla. In a separate bowl combine flour, cinnamon, cloves, salt, oats and baking powder. Add the dry mix to the wet and mix thoroughly. Add the chips and raisins and mix until well combined. Drop spoonfulls of dough mixture onto a cookie sheet and flatten a bit with the back side of a spoon.
Bake 10-15 min or until lightly browned on top. Cool on a rack and store in an airtight container (if they last that long!)
