Sometimes you just need a cookie. For me, Valentine’s Day calls for something sweet and who says that you need to have a significant other to show some dessert love? This vegan, grain-free cookie is easy to make and will hit all the right spots: sweet, salty, chocolatey, chewy, crispy and melty. Just do yourself a favor and make one.
Read MoreLightbulb: brownies, but made with pumpkin instead of eggs. I do look for any excuse to make brownies, but these brownies are perfect. They have a crisp edge, a sunken, fudgy middle and plenty of chocolate flavor. Some savory-sweet halva is the prefect addition to the mix. I made these brownies several times this week and I have been thoroughly enjoying having one as my after-work treat. You will not know that they are vegan. I may or may not have bought a whole new can of pumpkin so I can make them again.
Read MoreNothing better than a brownie. These ones are particularly delicious because of a secret ingredient: date syrup. It gives a boost to the flavor, gooey factor and helps to lessen the amount of cane sugar. These babies are just perfect.
Read MoreTeff? What’s that? the answer is that it is an incredible powerhouse of a grain that also makes a darn good cookie. This one you’ll want to make again and again. Keep the butter in or make it vegan; either way you’ll be in love.
Read MoreWho says you can’t have warming spiced cookies in the summer? Nobody. These babies taste exactly like a molasses cookie, but no molasses needed. And no dairy or gluten. Just yum.
Read MoreBrownies. My perfect dessert. But these have been given a little bit of a healthier twist without losing that rich chocolate flavor and fudgy middle.
Read MoreA healthier take on one of my favorites treats. What’s the magic ingredient? Almond butter. Enough said.
Read More
