Chocolate Cranberry Oatmeal Cookies

Hey everyone!!!

So we took a little break but we are back and baking!

What better way to come back to the blog than by sharing something chocolate!  This cookie is gluten free and vegan and chocolatey and chewy goodness.


  • 1/2 cup Earth Balance
  • 1 cup packed dark brown sugar
  • 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1 tsp xantham gum
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats-gluten free Only Oats are what we used
  • 1/2 cup of dried cranberries


  1. Line a baking sheet with a parchment paper. Preheat oven to 350 F.
  2. Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
  3. Add the chia egg and vanilla, and beat until blended.
  4. In a medium bowl, whisk together the flour, xantham gum,  cocoa powder, salt, and baking soda.
  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
  6. Bake for 8-10 minutes.
  7. Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool.  The insides will remain nice a chewy gooey though!



Breakfast Cookies

Cookies for Breakfast!!!

Val said it was ok 🙂


This breakfast cookie is gluten free, dairy and nut free!  Not overly sweet but if you need a little boost in your cookie, adding some mini chocolate chips or cacao nibs will definitely be a welcome add on.



Wet Ingredients

  • 1 cup Tahini (sesame butter), sunflower seed or pumpkin butter
  • 1 large banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla


Dry Ingredients

  • 2 cups whole oats, pulse in a high speed blender 5 x until oats are broken up
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 tbsp chia
  • 1 tbsp hemp seeds
  • 1 tbsp whole flax seeds
  • 1/2 cup dried cranberries
  • 1/2 cup goji berries or raisins
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup ground flax seeds (add these to the wet ingredients above and let sit for 5 minutes)
  • Preheat oven to 325 F


1. Place all the wet ingredients in a medium bowl and mix until well blended. Add ground flax and let sit for 5 minutes.

2. In a large bowl add all the dry ingredients and blend well.

3. Pour the wet ingredients into the dry ingredients and gently blend together until all of the dry ingredients are absorbed.

4. Take about 1/4 cup of batter (I use an ice cream scoop) and place on a parchment lined baking sheet.   Flatten the batter with a fork to about 1/2 inch and be sure that all the cookies are uniformly sized for even baking.

5. Bake for 20 minutes or until edges are lightly browned. Cool on a cookie rack and store in an airtight container at room temperature for 5 days, in the fridge for 7 days or freezer for 3 months.



This recipe is so very versatile that you can change up a few things to give a whole new taste.

You can replace the tahini with almond or peanut butter and substitute the dried fruits with dates and orange zest.

The possibilities are endless. I love to substitute the cranberries/raisins with dried apricots, currants and lemon zest.

For you Pumpkin Spice Lovers… replace the banana with pumpkin puree and add pumpkin spice instead of cinnamon.  YUMMY!!!


Vegan-GF Molasses Cookies

Me Want Cookies!

I had a hankering for a cookie tonight so I thought I would make some.  Scanning the cupboard and then the blog for a recipe, I decided on a tried and true Ginger Molasses cookie.  We have made them before and although the recipe was Gluten free before, we gave suggestions for the veganized version so I went with that…and here it is!

**also I used Brown Rice flour and Xantham gum instead of Quoinoa flour because that is all I had in the cupboard 🙂


  • 2 cups Brown Rice Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp xantham gum
  • 1  tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • *1/4 cup turbinado sugar for coating cookies
  • 2 tablespoons unsweetened apple sauce
  • 1 cup brown sugar
  • 1/2 cup Earth Balance vegan margarine
  • 1/4 cup molasses


  1. Preheat oven to 350 F (180 C).
  2. In a medium sized bowl, cream the Earth Balance and brown sugar until smooth.
  3. Beat the apple sauce and molasses into the margarine/sugar mixture until smooth. Set aside.
  4. In a large bowl, mix the brown rice flour, baking soda, xantham gum, salt, ginger, cinnamon, cloves;  blend well.
  5. Add the dry mixture to the wet and mix well.
  6. Put in fridge for 1 hour if possible.
  7. Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
  8. Flatten with a fork and sprinkle with sugar.
  9. Place cookies on a baking sheet and bake on the middle rack for 10-12 minutes.
  10. The cookies should be slightly browned on the bottom when they are done.
  11. Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
  12. These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.


Gluten Free & Vegan Ginger Cookie

Gluten Free?  check!

Vegan?  check!

Ginger & Molasses Cookie?  check!

Tried out a new recipe for some Ginger and Molasses cookies today and thought I’d share it.

Usually I use brown rice flour but today, I did a mix of brown rice flour and some gluten free oat flour I made from gluten free oats.  Just pulse some oats in a chopper or a food processor; you’ll end up with some nice oat flour that is a little more substantial than the rice flour that tends to be quite fine.


  • 1/2 cup coconut oil
  • 1/2 cup of brown sugar
  • 1/2 cup molasses
  • 1 tbsp grape seed oil
  • 2 tbsp almond milk, unsweetened, no flavour
  • 1 tbsp vinegar
  • 2 cups of brown rice flour
  • 1/2 oat flour
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp cinnamon



  1. Preheat oven to 375F
  2. In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar.  Mix until creamed together.
  3. Add in the molasses, vinegar, almond milk and grape seed oil.  Mix well.
  4. In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
  5. Gradually add in the flour to the wet mixture.
  6. Measure out a teaspoon of dough and roll into a ball.  Set on cookie sheet and flatten with fork. Sprinkle some granulated sugar on them and pop them into the oven for 5 minutes.
  7. Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!


Almond Meal Chocolate Chip Cookies-Minimalist Baker

The Minimalist Baker did it again!

I love love love this blog.  So far everything I have made has turned out beautifully.  If you haven’t check out The Minimalist Baker, head over there…then come back here!

The weather was so super nice this weekend, it took a little motivating to make soup for soup month here at Crave Life, so I had to make some cookies to get me energized!  I had seen this recipe last week and decided to give it a try.

Easy peasy!  The recipe was easy and the cookies are delicious.

The cookies are crispy on the outside and chewy on the inside.  They are gluten free and vegan AND I got to try this egg replacer called aquafaba.  Aquafaba is the brine of the chickpeas from your can of chickpeas.  Now I know what to do with it!

When using aquafaba, you whip it…whip it good..just like an egg white.  Whip on the highest setting of your mixer and it will take a while, but once you see the peaks forming, you’ll know you’re there.  I added a touch of Cream of Tartar to help them along and I was so happy with the results.

Aquafaba is being seen more and more in vegan recipes and I know I will be using it again to replace eggs.



  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan dark chocolate chips, loosely chopped
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar
  • 1/4 cup aquafaba- whip it up!
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract


  1. In a large bowl, put in your almond meal, chocolate chips, coconut, baking powder and sea salt.
  2. Whip up your aquafaba with a hand or stand up mixer until you get peaks forming.
  3. Add the coconut oil and vanilla into the whipped aquafaba.
  4. Add the dry mixture to the aquafaba mixture.
  5. Chill for 30 minutes at least.
  6. Heat the over to 375F and line the cookie sheets with parchment.
  7. Make disc like shapes of the cookie dough using a tablespoon for measurement.
  8. Bake for 12-15 minutes or until golden brown.
  9. Cool and enjoy!


Chai Spice Cookies

Chai Spice cookies…like a cup of chai tea you can eat!  

The end of Cookie Month is here sadly, but we are finishing with an amazing Chai Spice Cookie! So if you like tea and if you like cookies…you’ll get them all in one bite!

A delicious blend of your favourite spices, just enough sugar and some spelt flour blend up to make this beautiful nibble.



  • 2 1/2 cups spelt flour
  • 1/2 cup organic cane sugar
  • 3 tbsp flax seeds
  • 1/8 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup unsweetened applesauce
  • 2/3 cup coconut oil
  • 1/2 cup Almond milk


  1. Preheat oven to 350 F. Prepare two baking sheets by lining them with parchment paper.
  1. In a large mixing bowl blend together flour, sugar, flax, nutmeg, ginger, cloves, cinnamon, cardamom, baking soda and salt.
  1. In a small bowl, mix together the oil, milk, applesauce and vanilla until smooth.
  1. Pour the wet ingredients into the dry and mix until all flour is absorbed.
  1. Using a tablespoon form dough into balls. Flatten dough with the back of a fork to half an inch (1 cm) thick.
  1. Place the cookies on baking sheet 2 inches apart and bake for 8 minutes.
  1. Place cookies on a cookie rack and allow to cool completely.
  1. Store in an airtight container in a fridge for a week or freezer for 6 weeks.

You can rest a little easier knowing that these cookies are very low in sugar compared to most recipes.

img_0964 img_0965

We enjoyed this treat with a steamed Vanilla Almond Milk with a shot of espresso and maple syrup…you may say that they are the perfect match. 🙂

Thanks for following along with November’s Cookie month! 

We hope you were able to take away a few good cookie recipes to try out or at least drool over.

December is almost upon us and we’ll be gearing up for the Holidays to bring some more recipes and other fun stuff…hint…it comes in a cocktail glass. 😉





My Personal Fave – Peanut Butter Cookies

We have a thing for peanut butter.  

There I said it. Peanut butter is a just something that finds its way into a lot of our recipes.  Peanut butter just works so well to bind and to flavour cookies, muffins or other treats that we keep coming back to it.  I eat it every day; mainly on toast but I have been known to have a spoonful now and again.

Our cookie recipe today is the one and only peanut butter cookie.  This recipe is made gluten free but you can use regular flour if you prefer.  The fact that there aren’t any eggs in it the recipe also makes it vegan too!


  • 1 cup peanut butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup brown rice flour
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup almond milk


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (rice flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the rice flour mixture and beat until a crumby dough forms. Add in the almond milk and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes.

img_0884 img_0886

These babies turn out so good!

They are crunchy and chewy and peanut buttery!

Sweet Potato Chocolate Chip Cookies

I know what you’re thinking…she’s lost her mind.

You may be right about that but I am telling you that these are delicious.

Sweet Potato Chocolate Chip cookies!

We have made sweet potato cookies in a previous blog post and although really good, they are more of a spice cookie.  Reminiscent of pumpkin pie type flavour.  This new recipe is a twist on an old fave.  who doesn’t like a chocolate chip cookie?  The sweet potato just gives it that little bit of extra flavour and acts as some moisture in this vegan recipe.

We made them gluten free but they will work with other flours as well if you don’t want or need to make them that way.


  • ½ cup vegan butter
  • ½ cup sugar (we used Organic Demerara sugar)
  • 5 tbsp sweet potato puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups brown rice flour
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • ¼ tsp salt


  1. To make the sweet potato puree, we just cut the potato up into large chunks.  Maybe 6 pieces from 1 large potato.  Then, we steam it over boiling water for 15-20 minutes until it becomes soft.  Let it cool before handling it.
  2. Put the butter into a large mixing bowl (either for a stand mixer or a large bowl that you can use a hand mixer with) and the sugar. Mix until fluffy.
  3. Put in the maple syrup and the sweet potato that you have measured out.  Mix again until combined completely.
  4. Adding in the flour and baking powder is next but make sure you mix as you add until all blended.
  5. Add in the chocolate chips and mix.
  6. Preheat oven to 350F
  7. Line the pans with parchment paper and scoop out with a teaspoon.  Form into balls and flatten with spoon or fingers.
  8. Bake for 10-12 minutes
  9. Cool on rack



I know this sounds totally crazy but seriously try them out!  Moist chocolatey cookies….not really like Mom used to make but pretty darn good!


Crinkley Chocolate Cookie

You had me at chocolate.

And…this is going to blow your mind…they are vegan and gluten free!


These babies turned out so good.  Moist and chocolatey.  I put a little coffee in the mix to give them a mocha flavour and then thought that at Christmas you could add a little peppermint instead.

As we continue through the month…Cookie Month that is.


  • 1 tbsp flax meal and 2 tbsp hot water (for egg replacer)
  • 2/3 cup gluten free flour (I used brown rice)
  • 1 tsp xantham gum (I find that if you use rice flour, you may need this. Some pre mixes already have it)
  • 1/2 tsp baking powder
  • 2 tbsp vegan butter
  • 1/2 cup fine sugar. (I bought brown crystalline sugar and just pulsed it a couple times in my grinder to make it a little finer)
  • 1/4 cup cocoa powder
  • 1/3 cup icing sugar (make sure to read the package for gluten free)
  • 2 tbsp coffee or warm water.


  1. Prepare flax egg by mixing the water and flax meal. Leave aside.
  2. In a mixing bowl, put in flour, xantham gum, baking powder, sugar and whisk until mixed
  3. Add the vegan butter with a fork and mix with fork or hands to crumble.
  4. Add cocoa powder and water or coffee and flax egg.
  5. Mix with electric mixer or stand mixer until a ball forms.
  6. Put in the fridge for at least 30 min to chill.
  7. Heat up oven to 350F
  8. Put icing sugar on plate.  Form balls from dough and roll completely in the sugar.
  9. Place the balls on parchment and bake for 8-10 minutes.
  10. Let cool and enjoy the crackly chocolatey yumminess of these cookies!


Going in!
Coming out of the oven!
Look at those crackles!

Just like the ginger cookies were amazing with tea, these chocolate dreams go best with coffee, or a hot chocolate…or if you like a cold bevvy, maybe a big glass of almond milk.


Ginger Molasses Cookies…and they are gluten free too!

There is just something about a Ginger Molasses cookie that screams fall.  I know I would gladly eat them any time of year but this flavour just makes you think of beautiful fall colours, cool days and snuggling up with tea and a blanket.

We continue on with the best month of the year…Cookie Month!

This recipe is made gluten free with quinoa flour but I am sure would be adaptable to regular flour if you only had that in the cupboard.  You can also use vegan butter and egg replacer if you chose to make them vegan!

Ginger Molasses Cookies

Makes 36


  • 2 cups Quinoa Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/8 tsp nutmeg
  • *1/4 cup turbinado sugar for coating cookies
  • 1 large egg
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup molasses


  1. Preheat oven to 350 F (180 C).
  2. In a medium sized bowl, cream the butter and brown sugar until smooth.
  3. Beat the egg and molasses into the butter/sugar mixture until smooth. Set aside.
  4. In a large bowl, mix the quinoa flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg,  blend well.
  5. Add the butter mixture to the flour mixture and mix well until a smooth dough forms.
  6. Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
  7. Pour the turbinado sugar into a small bowl and roll each ball in sugar until evenly coated.
  8. Place cookies on a baking sheet and bake on the middle rack for 10 minutes.
  9. The cookies should be slightly browned on the bottom when they are done.
  10. Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
  11. These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.


The gingery goodness of these molasses cookies go so well with some Chai or English breakfast teas.  So yummy!

img_2997  We hope you enjoy these spicy little nibbles of deliciousness!  Stay tuned for our next blog post…Follow us to get the latest post on Cookie Month!