Vegan Carrot Oatmeal Cookies

I posted this recipe on a different blog I used to keep a while back; I heard from quite a few readers that they tried making these delicious little cookies and loved them so I thought it was worth re-sharing with new readers! I hope you enjoy them too….

I never bake; not cookies, cake or bread. This is strange because I LOVE dessert, but think I’ve stayed away from baking for a couple of reasons: 1) I view it as complicated and fear I’ll mess it up and most importantly, 2) I know myself too well; if there are 2 dozen freshly made cookies on my counter, all self control will fly out the window.  As I become more and more aware of what I eat and how it affects my body, most desserts out there don’t really make the cut. While dark chocolate is great, sometimes you just want a cookie, right?! When I came across this recipe, I had a feeling it was a winner. Easy, delicious and rather healthy for a cookie. I found this recipe on, and modified it slightly by adding shredded coconut. BTW, about that self control thing – I haven’t been able to stop eating these but at least they’re filled with good for you ingredients!

vegan carrot oatmeal cookies


1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
3 teaspoons of shredded unsweeted coconut
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts, shredded coconut and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

with love and cookies,



Quinoa ‘Oatmeal’

Another quinoa recipe? Yup, we’re pretty much in love with the stuff.
I’ve had yoga teacher training for the past couple of weekends; the days are long but awesome. Since it’s a long day, I’ve been turning to quinoa ‘oatmeal’ to hold me over until our ‘lunch’ break which is usually around 2:30 or 3pm.  We’re always striving to make healthy food fast and this is one of those ridiculously simple recipes; it’s also easy to bring with you on-the-go. Packed with protein and fiber, this is the type of breakfast that keeps you full without slowing you down. I typically keep a batch of cooked quinoa in the fridge, in which case this takes about 1 minute to throw together. Sometimes I’ll heat it other times I’ll have it at room temperature.


3/4 cup of cooked quinoa
raw walnuts, raisins, cinnamon, maple syrup (to taste)

You can add in any toppings that you would with oatmeal: berries, banana, apple, honey, etc.
Place all ingredients in a bowl and stir.

A green smoothie followed by this is a killer way to start your morning. 🙂

with love and quinoa,