vegan cookies

Super Simple "Monster" Cookies

You're simple and sweet
Why do they call you monster?
You do not scare me!

tahini monster cookie

These debuted at class last week and somehow I agreed to write a poem about them. I can never resist a haiku!

"Monster Cookies" generally have a bunch of goodies in them with a base of a nut butter and oatmeal. According to a quick google search, they are "the Frankenstein's monster of the cookie world - a mashup of different components."

What I love about these -- besides the super moist texture and perfectly balanced flavor -- is how simple they are to make. Even for the "non-bakers," this one is doable.


Super Simple Monster Cookie (vegan + gluten free)


3/4 cup tahini
3/4 cup coconut sugar (I used a little less)
3 1/2 tablespoons almond milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt

1 1/2 cups gluten free oats
1/3 dark vegan chocolate chips (these are my fav - nut, soy and diary free)

Other optional add ins: 1/3 cup raisins, 1/4 cup nuts
And if you aren't a fan of tahini, try another nut butter like almond or sunflower


Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

In a mixing bowl, add tahini, coconut sugar, almond milk, vanilla, cinnamon, ginger and salt and combine until well blended.

Add oats dark chocolate and any other add-in; mix until all of the ingredients are incorporated.

Using a spoon, scoop the batter onto your baking sheet  Bake cookies for 10 minutes and let cool for another 10 minutes.


See other vegan cookie recipes.
See other general vegan recipes.

Photo and recipe adapted from About to Sprout.


vegan baking

Around the holidays I got into the habit of baking for the folks in my Sunday morning class. It was so fun for me (and they seemed to love it) that I've continued to do it, experimenting with recipes and "wowing" people who thought vegan treats all tasted like cardboard.

I keep promising to post the recipes, so here are a few of the favs.

The first cookie is actually a cookie -- sweet and treat-like. The other two are yummy enough to feel like treats, but they are FULL of healthy adaptogens and superfoods. So you can indulge AND feed your cells.

If you have favorite treats or healthy snacks, I love to hear. Enjoy!


Soft Pumpkin Ginger Cookies

vegan pumpkin cookies

Ooooh these were good. They flattened out quite a bit, but did stay soft and chewy and had GREAT flavor.

I don't reserve pumpkin just for fall -- to me these are an all-season cookie.


(Rose Flavored) Pistachio Thumbprint Cookies with Cashew Cream Filling

vegan cookies

I thought these would be hard/complicated, but they weren't. The man in my house didn't like the sound of rose, so I did NOT make mine rose flavored. Instead I tried a few drops of spearmint essential oil. It wasn't bad, but I didn't love it. Several students seemed to really like it, though. It probably just depends on how much you like mint (tho the mint flavor was really subtle).

Because the original "rose flavored" recipe used pink cashew cream, I thought I'd get creative and make mine blue. Not advised. It clashed with the bright green pistachios.

natural food coloring


Just a note about food coloring...conventional food coloring is made with chemicals and is not vegan. I found this brand at our local Co Op, which is totally natural and uses fruit and vegetables for coloring.



Bliss Balls

bliss balls

I've made two versions of these -- turmeric and basic cacao. The cacao are my FAVORITE. Someone in class said she liked the Thumbprints (above) better because there were not as sweet and rich as the BBs.

So if you like RICH and DENSE (i.e. grounding, satiating), then try these. If you like less sweet, go for the Thumbprints.

They are SO easy to make -- the only note is that some of the fancy adaptogenic ingredients are hard to find. Honestly, just come to class and I'll make them for you :)


gingerbread yoga people

If you love ginger, gingerbread, molasses or if you are vegan, these cookies will be your dream come true.

I'd never made gingerbread cookies before, but every year a girlfriend and I have a standing holiday cookie-making date (truth be told, we mostly drink mimosas), and this year I was determined to find delicious vegan recipes.

My neighbors were the test group and the gold stars came in the form of hand written thank you notes. I call that a thumbs up!

I know the holidays are over, but I think gingerbread is year-round. Just change up the shapes and dressings -- you can have snowflakes in January, hearts in February, tulips in March... I will come up with anything to keep the gingerbread cookies alive. And after tasting them, you will too!

Vegan Gingerbread Cookie Recipe by The Spruce

I followed the recipe to the T, including sifting the dry ingredients into the bowl. I refrigerated the dough for about 3 hours and had to add a lot of flour in the rolling and cutting. 

vegan gingerbread cookie ingredients

Remember that sugar is not vegan -- bone char is used in the processing. Organic sugar IS vegan. I use all organic ingredients whenever possible.

A simple powered sugar (organic!) and almond milk frosting got a little pep by adding some cardamom (which I add to pretty much anything that will stand still).

I found some vegan "natural" food coloring at our local natural foods Co Op. I just used a toothpick to add some personality to the yoga folks (hello, fancy yoga pants!). The pose cookie cutters were a gift from a friend a few years ago.

The best part was taking these characters to class and having people Oooh and Aaaah and come back in the building for seconds...and thirds. I cannot tell you how DELICIOUS these are. Seriously. Print the recipe, go to the kitchen and make them.

vegan gingerbread cookies