Vegan Monster Cookies

Vegan Monster Cookies– and my thoughts on food freedom and body relationships

For a very long time I have struggled with my relationship with food and with my body. I can remember being in middle school and feeling fat and how that made me ugly. I remember being in high school and weighing 105 pounds and feeling proud of that, feeling good that I was a size 0. I remember throwing up my food because I had eaten far too much. I remember all of these things and they make me sad. After I had my daughter I tried to focus on what my body had just done, which if you don’t know what grow freaking baby, and how proud I should feel about that. But I won’t lie and say that I didn’t feel pressure to lose all of my baby weight, I looked in the mirror and I did not like my body and that’s a shame.


Writing this actually brings me to tears, because I have been so horrible to myself.


This relationship of highs and lows continued. I would smash out HIIT workouts, go to the gym as often as I could, do endless amounts of cardio and I didn’t even realize that all of these things that were considered healthy were actually hurting me because I was doing them for the wrong reasons.

These past few months, as I have recognized that I need to make some changes in order to really make my relationship with myself better I started to consciously pay attention to my actions.

I found that every time I lifted my shirt to look at myself, touched my belly, I was judging myself, only finding myself worthy if there was nothing to pinch or grab, and I realized how sad that was. I actually feel shame writing this.

That I had allowed myself to worry about things like calories, when there are so many with nothing to eat.

That I had allowed myself to develop a toxic relationship with food, something that brings me so much joy.

That I had allowed myself to be reduced to a physical body that had done great and beautiful and wonderful things for me.

That I had allowed myself to take away the meaning of true beauty and replace it with a fabrication of meaningless nothing.

So I have started to try to speak to myself with love, with gratitude, with kindness.

Because I am worth more, and so are you.


With all of this being said, now let me get to the point, which is a recipe for vegan monster cookies.

Being on this journey has caused me to examine my relationship with food. I have tried every fad you can possibly think of, deprived my body of carbs and loaded it with protein, and all of these things left me feeling bad about food. Now, the only “diet” I follow is a vegan one, and that has nothing to do with my health and everything to do with my beliefs. Now, if I want a cookie I eat a cookie and I don’t feel bad about it. If I want two cookies, well then I eat two cookies, and I still don’t feel bad about it. And if I want a salad then I eat that salad and I don’t give myself a high-five over it. Nothing is off limits, nothing is good or bad, it is simply food. Cooking allows us to create, to nourish the souls of others through the love we pour into our cooking, and to bring us together.


These cookies are an expression of my love and creativity however stupid or trivial that may seem. My three-year old loves them and helped make them, so making them allowed us to share time together. Eating them together helped us to bond and have fun and enjoy the fruits of our labor. I hope making these also brings you joy and laughter, and I hope anyone who reads this post who struggles with body issues, or eating disorders knows they aren’t alone.

Monster Cookies



1 ½ cups oat flour (you can use white flour, whole-wheat flour whatever you want. I like oat flour for the fiber, because happy poops make for a happy tummy)


2/3rd cup Coconut Sugar (again use white sugar if you want, but probably use less or it might be too sweet. Or use maple syrup, or whatever sweetener suits you)


3 tbsp. Chickpea Flour + 3 tbsp. water for the egg replacer


2/3rd cup peanut butter (or whatever nut butter you like)


3 tbsp. coconut oil


1 tsp. baking powder


1tsp. vanilla extract


¼ tsp. salt


2 tbsp. Almond Milk


1 cup dairy free chocolate chips ( I use enjoy life), 1 cup unreal vegan dark chocolate peanut gems, and ½ cup of Justin’s Dark Chocolate Peanut Butter cups cut into pieces. Now these are the additions I added because that is what was in my pantry, but this is what makes them monster cookies, using whatever sweets you have on hand.


Monster Cookie Helper.jpg



Pre heat your oven to 350° F. Line a large baking sheet with parchment paper, or use a silpat mat, or grease your baking sheet and use nothing. Combine the chickpea flour in water in a small bowl and set aside. Next combine all of the other dry ingredients, so the oat flour baking powder, salt, and coconut sugar and stir this mixture together. In a microwave safe bowl heat up the coconut oil and peanut butter so that they are runny. Add the melted mixture to the dry ingredients. Next, add the chickpea flour mixture, the vanilla extract and about 2 tbsp. of almond milk. Next, fold in all of your toppings and taste test this batter. No need to worry about salmonella because no eggsJ.  Finally use an ice-cream scoop and scoop the cookies onto the baking sheet. I had to do this twice to make all of my cookies. As a rule of thumb I only like to put one baking sheet in at a time. I know this may be more time consuming but the cookies will cook better. Place these bad boys in the oven for about 8-12 minutes depending on your oven, and how you like your cookies. Let these cool on the baking sheet for about five minutes, and remember they will continue to cook a little on the baking sheet. Enjoy.


If you are looking for another cookie recipe to try, here is my recipe for chocolate chip cookies or ginger molasses cookies.

Chocolate Peanut Butter Rice Crispy Treats

Peanut Butter Chocolate Rice Crispy Treats


My sister came over this past week to help watch our toddler, and if anyone has a sister they know how special they are. Not only did she watch my baby and take great care of her, she also made these sweet treats for me. I wanted to make them the night before Valentine’s Day, but my husband and daughter both got the flu and we had to take her to the doctor. My sister, who is a great baker, volunteered to try out this recipe for me and it turned out sooooooo delicious. These peanut butter chocolate rice crispy treats are made with eight simple ingredients and are the perfect treat to bring to a party to share.



1 cup Rolled oats

1 cup Brown rice puffs

Maple syrup**

Oat flour**

Peanut butter**


Coconut oil

Dairy free chocolate chips


Line a square baking pan with parchment paper and set aside. In a bowl combine rolled oats and brown rice puffs. In a microwave safe bowl add ½ cup of peanut butter and 2 tablespoons of coconut oil and melt together. Pour that into the oats and brown rice puffs, and add 2 tablespoons of maple syrup. Combine this mixture. Press this mixture into the bottom of the baking pan and set in freezer. Next combine add the oat flour into a bowl. In the same microwave safe bowl combine 1 cup of peanut butter and 2 tablespoons of coconut oil and melt together. Add a pinch of sea salt and then combine this mixture with the oat flour and ¼ cup maple syrup. Pour this mixture over the base layer and place the pan back in the freezer. Finally in the same microwave safe bowl, melt 1 cup of dairy free chocolate chips with 1 tablespoon of coconut oil. Spread this mixture on top and leave in the refrigerator over night to set.

Rice Crispy Treats

** Maple Syrup can be subbed for agave

** Oat Flour can be subbed for coconut flour

**Peanut butter can be subbed for nut butter of choice

Vegan Nutella

I can’t believe I missed world Nutella day. When I wasn’t a vegan I loved Nutella, I would put it on anything. It’s chocolate and hazelnut goodness. Recently my husband and I went to an acai bowl joint up the street, and they served traditional Nutella on some of their bowls. I thought that was a great idea, but wanted to make it vegan. I went home and did some testing, and let me tell you this vegan Nutella recipe tastes even better than the original Nutella. Also, this version has significantly less sugar than the original, has no processed sugar and it made from 5 simple ingredients. This Nutella is one you can feel good about serving to your family and friends, or maybe just eat it all by yourself.



1 cup Hazelnuts

2 tbsp. maple syrup (can sub for coconut sugar)

4 tbsp. nut milk of choice

2-3 tbsp. cocoa powder

A pinch of sea salt



Preheat your oven to 350 °F and line a baking sheet with parchment paper or silpat mat. Place the hazelnuts on the sheet and roast them checking every 3 minutes. After about 10 minutes your nuts should be roasted. Place them in a towel and roll them around until the skins easily fall off. In a food processor combine all ingredients, including the hazelnuts and process until smooth. You may want to add more nutmilk if you like a silkier texture. Store in an air-tight container in the refrigerator for up to 5 days (if it lasts that long).IMG_8118

Protein Cookie Dough Bites

Protein Cookie Dough Bites

cookie dough bites

I don’t know about you, but my favorite part of making cookies is eating the raw dough. If your answer is also yes, then these cookie dough bites are for you. And if you’re answer was no these cookie dough bites are still for you. These bites are packed with omega 3’s from the hemp seeds, protein from the pear protein powder, and fiber from the oat flour. Oh, and let’s not forget they are loaded with anti-oxidants from all of those chocolate chips. I use enjoy life mini chocolate chips in mine, but you could also use cacao nibs if you wanted something a little healthier.



1 cup cashew butter

½ cup oat flour

½ cup Tropeka Lean Protein powder in vanilla **

½ cup nut milk of choice (I used flax milk)

2 tbsp. hemp seeds

2 tbsp. coconut sugar

2 tbsp. maple syrup

¼ tsp. sea salt

½ tsp. vanilla extract

½ cup to 1 cup of enjoy life mini chocolate chips

cookie dough bites 2

In a food processor combine the cashew butter, oat flour, protein powder, hemp seeds, nut milk, coconut sugar, maple syrup, salt, and vanilla extract and combine until a crumbly dough forms. Take the blade out of the food processor and add the chocolate chips. You can combine with a spoon, but I prefer using your hands. Next form these into golf size balls. Enjoy J.

* Store these in an air tight container in the refrigerator

** You can try a different protein powder like vega1, or if you don’t want the protein you can just add extra oat flour J.