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Pumpkin Cookies

(Taken from Oh She Glows)

Wet Ingredients

  • 3 tablespoons (45 mL) grapeseed oil

  • 3 tablespoons (45 mL) pure maple syrup

  • 1/4 cup (60 mL) unsweetened pumpkin purée

  • 2 tablespoons (30 mL) brown rice syrup or honey

  • 1 1/2 teaspoons ground flaxseed

  • 1/2 teaspoon pure vanilla extract

Dry Ingredients

  • 3/4 cup plus 1 tablespoon (83 g) almond flour

  • 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour

  • 3 tablespoons (27 g) arrowroot starch or cornstarch

  • 1/4 cup (60 g) natural cane sugar

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon baking soda

Buttercream Ingredients

  • 1/4 cup plus 2 tablespoons (75 g) vegan butter

  • 1 1/2 cups (190 g) powdered icing sugar sifted if necessary

  • 1/2 teaspoon pumpkin pie spice

  • Pinch fine sea salt optional

  • Cinnamon or pumpkin pie spice, for garnish optional


  1. Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper.

  2. To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined.

  3. To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined.

  4. Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough.

  5. The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Slightly flatten the balls before baking, as they will spread out a little during baking.

  6. Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled.

  7. Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth.

  8. Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.


Vegan Gluten-Free Peanut Butter Cookies


  • 1 cup almond flour

  • 1/2 cup peanut butter

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt


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

  2. Mix all ingredients in bowl. Spoon out a heaping tablespoon of the batter into balls onto parchment paper.

  3. Press the balls down in a cross pattern with a fork, then bake for 8-10 minutes.

  4. Be careful not to overbake, as they will look slightly under-baked when first pulled out.

  5. Cool on the pan for about 10 minutes, then enjoy!


Vegan Pretzel Bites


  • 1 packet instant yeast

  • 1 1/4 cups warm water

  • 2 tablespoons light brown sugar

  • 3 cups all purpose flour, plus more as needed

  • 1 teaspoon salt

  • 12 cups water for boiling pretzels

  • 1/2 cup baking soda

  • 3-4 tablespoons vegan butter, melted

  • 1 tablespoon coarse sea salt


  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

  2. In the bowl of a stand mixer, add the warm water, brown sugar, yeast, and stir. Alternatively, use a large bowl and wooden spoon.

  3. Add 3 cups of flour and salt to the bowl. With the paddle attachment (or simply a spoon if you don't have stand mixer), mix on low until the dough starts to come together. Add more flour as needed until you have a slightly sticky dough. It shouldn't stick to your hands though. I used 3 1/4 cups flour.

  4. Place the dough on a flat, clean surface and form the dough into a ball.

  5. Separate the dough into four sections and roll each section into a long log.

  6. Cut into 1 inch pieces using a knife. I cut 11-12 bites per section.

  7. Bring 12 cups of water in a large pot to a boil, then slowly add the baking soda to the water. Be careful as the water will boil up as you add the baking soda. Add it slowly and lower the heat if needed.

  8. Place the pretzel dough bites into the water, about 12 at a time, and cook for 30 seconds. They will rise to the surface when they are ready. Use a slotted spoon to remove the dough pieces. Set the pieces on parchment paper or a silicon mat nearby and let cool. Continue until all the pretzel bites have been boiled.

  9. Arrange the pretzels on the baking sheet. Brush with melted vegan butter and sprinkle with coarse sea salt.

  10. Bake for about 12-15 minutes until the tops are browned. Remove from oven.

  11. Serve and enjoy!


Vegan Cashew Cheese Sauce


  • 3/4 cup raw cashews, soaked overnight

  • 1 1/2 tablespoon lemon juice

  • 1/4 teaspoon chili powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 3/4 teaspoon salt

  • 1/4 cup nutritional yeast

  • 1 cup water


  1. Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor. Blend them together until very smooth.

  2. Transfer the mixture to a small skillet or a sauce pan. Add the water, and heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.


Classic Vegan Apple Turnovers


  • 1 sheet puff pastry thawed (Pepperidge Farm is vegan!)

  • 1 heaping cup apples chopped

  • 1 teaspoon cinnamon

  • 2 teaspoons sugar

  • 1/2 teaspoon salt

  • 1 teaspoon lemon juice

  • 1 cup powdered sugar

  • 2 tablespoons non-dairy milk

  • 1 teaspoon vanilla

  • 2 tablespoons non-dairy milk

  • 2 tablespoons maple syrup


  1. Preheat oven to 350 degrees F and lay out the puff pastry to thaw.

  2. In a small bowl, combine chopped apples (any kind works) with cinnamon, lemon juice, sugar, and salt. Stir until well combined and set aside.

  3. Flour a piece of parchment paper and place your sheet of puff pastry on it. Place another piece of parchment paper on top and use a rolling pin to roll the puff pastry into about a 10x10 inch square.

  4. Using a sharp knife, cut the puff pastry in half and then cut each side in half again to form four squares. When cutting puff pastry, remember to use a "chop" motion and not a "sawing" motion or else the pastry will tear.

  5. Scoop the apple mixture evenly onto one corner of the four squares of puff pastry. Fold the pastry across diagonally to form a triangle. Make sure to wet the seam. This helps the puff pastry stick together. Using a fork, crimp the edges together.

  6. Place vegan apple turnovers on a baking sheet a few inches apart.

  7. Combine 2 tablespoons each of non-dairy milk and maple syrup in a small bowl, then brush the tops with this mixture (vegan egg wash) to help them brown in the oven. Alternatively, you could just brush them with oil.

  8. Bake vegan apple turnovers for 20 minutes or until golden brown.

  9. Remove and let cool for about 10 minutes.

  10. To make the glaze, combine powdered sugar, 2 tablespoons non-dairy milk, and vanilla in a bowl. Whisk until combined and a thick liquid forms. Use a spoon to drizzle over the apple fritters. Be sure the apple fritters aren't too hot or else the glaze will melt into the dough.

  11. Serve immediately or eat at room temperature! You can't go wrong!


The Best Vegan Cheesecake


For the crust:

  • 1 1/2 cups vegan graham cracker crumbs

  • 5 tablespoons melted vegan butter or coconut oil

  • 1/4 cup granulated sugar

    For the filling:

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese do NOT use Trader Joe's!

  • 1 13.5 ounce can coconut cream

  • 1 1/4 cups granulated sugar

  • 1/4 cup cornstarch

  • 2 teaspoons pure vanilla extract

  • 3 tablespoons lemon juice, from about 2 small lemons

    Optional fresh strawberry sauce

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

  • 1 teaspoon lemon zest, from 1 small lemon


For the crust:

  1. 1. Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

  2. In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the filling:

  1. In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.

  2. Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.

  3. Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

To bake:

  1. Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes.

  2. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up as it cools.

  3. Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.


Classic Tart Cherry Pie (2024)


For the filling:

  • 2 14-ounce cans pitted tart cherries in water  not pie filling

  • 1 cup granulated sugar  3/4 cup honey would substitute

  • 1/4 cup cornstarch

  • 1/8 teaspoon salt

  • 2 tablespoons butter or margarine

  • 1/4 teaspoon almond extract

For the crust:

  • Flour

  • 2 tablespoons non-dairy milk

  • 2 tablespoons maple syrup


To make the crust:

  1. Crust

  2. Set crusts aside.

To make the filling:

  1. Preheat oven to 350 degrees F.

  2. Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.

  3. Transfer it to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.

  4. Bring to a boil, stirring often.

  5. Reduce heat to medium and simmer about 3 to 5 minutes until thickened.

Turn off heat and add butter, almond extract, and cherries. Set aside.

To bake:

  1. Add the filling the filling to the crust.

  2. Roll out some of the remaining crust dough and slice into 1" wide strips.

  3. Place half of the strips across the pie vertically and half horizontally, weaving as you go.

  4. Combine 2 tablespoons each of non-dairy milk and maple syrup. Brush the tops of the pie with this.

  5. Bake for 30 minutes.

  6. Cool before serving for at least 3 hours, or overnight.


Best Brownies Ever


  • 1/2 cup + 2 tablespoons vegan stick butter  melted

  • 1 cup granulated sugar

  • 2 tablespoons Bob’s Red Mill egg replacer + ¼ cup water

  • 2 teaspoons vanilla extract

  • 1/2 cup carob chips melted

  • 3/4 cup all-purpose flour

  • 1/4 cup carob powder

  • 1/2 teaspoon salt

  • 1 cup carob chips


  1. Preheat oven to 350 degrees F. Line a 9x9 metal pan with parchment paper.

  2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, about 30 seconds.

  3. Add in egg replacer and vanilla extract. Whisk 1 minute.

  4. Whisk in melted carob until combined and smooth.

  5. Using a rubber spatula, stir in flour, carob powder, and salt until just combined. Stir in whole carob chips.

  6. Pour into the prepared pan and smooth out.

  7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.


Wacky Cake

Servings: 1 square cake or 16 cupcakes


  • 1 1/2 cups flour

  • 1/3 cup unsweetened carob powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup sugar

  • 1 cup warm water

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla

  • 5 tablespoons oil


  1. Preheat oven to 350 degrees F.

  2. Mix dry ingredients and wet ingredients separately.

  3. Add together and beat with electric mixer until the lumps are gone. Do not overmix.

  4. Pour into oiled 8x8 pan, then bake 30-45 minutes, or until toothpick comes out clean.

  5. Let cool for about 10 minutes, then flip out of pan so the bottom doesn't become soggy.


Banana Bread


  • 2/3 cup sugar

  • 1/3 cup oil

  • 2 tablespoons water

  • 1tablespoon lemon juice

  • 1 cup mashed bananas about 2 bananas

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F. Spray a loaf pan with oil and set aside.

  2. Combine oil and sugar, then add in the water, lemon juice, and mashed bananas.

  3. Mix dry ingredients and slowly add to the wet. Mix only until combined. Do not over-mix, or else the dough will become tough and dense.

  4. Bake for 50-60 minutes, or until toothpick comes out clean.

  5. Cool in the pan for 10 minutes, then take it out and let it cool completely before slicing.


Challah Bread


  • 2 ½ cup warm water

  • 1 tablespoon yeast

  • ¼ cup honey (sugar)

  • ¼ cup oil

  • 1 teaspoon salt

  • 8 cup flour


  1. Combine the water and yeast and let it set until foamy, about 5 minutes.

  2. Mix in honey, oil, and salt, then pour into the yeast and water mixture.

  3. Slowly dump in the flour, adding more as need.

  4. Knead it for 10 minutes, and then set aside in a warm place to rise for an hour.

  5. After rising, divide into two loaves. Cut each loaf into thirds, and roll out into strips. Braid each set of thirds, then let rise for another hour.

  6. Bake at 375 degrees F for forty minutes.

  7. If desired, raisins or sesame seeds can be sprinkled on top.


Cherry Pie (2023)


  • 2 1/2 cups flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 8 oz Crisco shortening

  • 4 – 5 tablespoons cold water


  1. Place flour and salt in a mixing bowl and stir together.

  2. Cut shortening into flour with pastry cutter, until crumbly.

  3. Add a little water at a time and stir with a fork until the dough becomes a ball.

  4. Divide and roll between two pieces of wax paper.

  5. Place bottom shell into pie pan.


  • 3 cans tart cherries

  • 1/4 cup corn starch

  • 1 ¼ cup sugar

  • 1/8 teaspoon of salt

  • ¼ teaspoon almond extract


  1. Drain cherry juice into sauce pan.  Add corn starch, sugar, and salt.  Simmer over medium heat and stir constantly for about 10 minutes until mixture becomes very thick.  Add cherries and almond extract.  Stir and remove from heat.

  2. Pour filling into bottom shell.  Add top shell and pinch edges to seal.  Cut slits in top so air can escape.

  3. Cook at 425 degrees for 20 minutes, then lower the temp to 375 degrees and add a foil cover to keep edges from burning.  Cook for another 30 – 40 minutes, until crust is nicely browned.

  4. Let cool for 3 hours.


Clover Leaf Rolls


  • 3 ½ cups of White Flour

  • 1 tablespoon vital-wheat gluten flour

  • 1 teaspoon salt

  • ⅓ cup Honey

  • ⅓ cup oil

  • 1 ½ cups water

  • 2 tablespoons Yeast

  • 1 cup Smart Balance butter or any other vegan butter


  1. Mix everything together, and knead for 6 minutes.

  2. Divide into three small balls for each roll. 

  3. Dip each ball in butter and place in muffin cup. 

  4. Bake at 350 degrees for 10 - 15 minutes.


Soft Pretzels


Pretzel dough:

  • 1 1/2 cups (360ml) warm water

  • 2 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

  • 1 teaspoon salt

  • 1 tablespoon brown or granulated sugar

  • 1 tablespoon Smart Balance butter melted and slightly cool (or any vegan butter)

  • 3 3/4-4 cups (469-500g) all-purpose flour (spoon & leveled, plus more for hands and work surface)

  • Coarse sea salt for sprinkling

Baking Soda Bath (See Recipe Note)

  • 1/2 cup (120g) baking soda

  • 9 cups (2,160ml) water


  1. Whisk the yeast into warm water. Allow to sit for 1 minute, and then whisk in salt, brown sugar, and melted butter.

  2. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

  3. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water and baking soda boiling as instructed in step 7.)

  4. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

  5. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).

  6. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

  7. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 8.

  8. Bake for 12-15 minutes or until golden brown.

  9. Remove from the oven and serve warm with spicy nacho cheese sauce.

  10. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.


Vegan Cashew Cheese Sauce


  • ¾ cup raw cashews soaked overnight

  • 1 ½ tablespoons lemon juice

  • ¼ teaspoon chili powder

  • ½ teaspoon cumin powder

  • ½ teaspoon paprika

  • ½ teaspoon garlic powder

  • ¾ teaspoon salt

  • ¼ cup nutritional yeast

  • 1 cup water


  1. Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor, and blend them together until are very smooth.

  2. Transfer the mixture to a small skillet or a sauce pan. Heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.


Lemon Pineapple Pie


  • ½ cup cashews rinsed and raw

  • 3 tablespoons lemon Juice

  • 2 tablespoons honey

  • 1 teaspoon vanilla

  • ½ cup water

  • ¼ teaspoon salt

  • ⅓ cup cornstarch

  • 2 ½ cups pineapple juice

  • ¼ teaspoon lemon extract or 1 teaspoon lemon zest

  • ¾ cup crushed pineapple in juice


  1. Pour 2 cups of pineapple juice into a saucepan. Bring to a boil.

  2. While juice is heating, combine all remaining ingredients except the crushed pineapple in the blender and blend until smooth.

  3. Add the blended mixture to the boiling juice, then cook and stir until thickened. Stir in well-drained pineapple.

  4. Pour into prepared pie shell and chill or serve in custard dishes.


Peanut Butter Cookies (2023)


  • 1 cup peanut butter

  • 1 cup sugar or other dry sweetener

  • 1 tablespoon Bob’s Red Mill egg substitute + ¼ cup water


  1. Mix everything together. 

  2. Spoon out and roll balls in hand. Place on cookie sheet and press down with fork in a cross-shape.

  3. Bake for 10 minutes at 350 degrees.


Carob Mint Cookies


  • 1 cup smart balance stick butter

  • 1 cup sugar

  • 1 cup brown sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons Bob’s Red Mill egg replacer + ½ cup water

  • 3 cups flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 2 cups mint carob chips


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

  2. Mix flour, salt, baking soda, and baking powder in a bowl and set aside.

  3. Cream butter and sugar together, then add the egg replacer.

  4. Mix in the dry ingredients until combined.

  5. Add carob chips and mix well.

  6. Spoon dough into hands and roll into balls

  7. Place balls on the parchment paper-lined pan and bake oven for 10 minutes.

  8. Let cool and enjoy!


Vegan Cheesecake


  • 1 8” graham cracker crust pie crust (bought or homemade)

  • 16 oz vegan cream cheese

  • ⅔ cup sugar

  • 2 tablespoons cornstarch

  • 3 tablespoons vegan milk

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, add your softened cream cheese with the sugar and beat on low until smooth and creamy.

  3. While on low, add in the cornstarch, milk, lemon juice, and vanilla extract and mix until combined.

  4. Once combined, turn up to high and continue beating until smooth.

  5. Transfer your cheesecake into the prepared pie crust and bake for 40-45 minutes.

  6. Remove from the oven and let cool completely.

  7. Once cool, refrigerate for at least 4 hours, or overnight.


Soft Honey Wheat Bread


  • 2 cups white flour

  • 1 ¾ cups whole wheat flour

  • 1 tablespoon gluten flour

  • ⅓ cup dry potato flakes

  • 1 teaspoon salt

  • ⅓ cup honey

  • ⅓ cup olive oil

  • 1 ½ cups very warm water

  • 1 tablespoon yeast


  1. Mix water and yeast together, set aside.

  2. Mix all dry ingredients, then add honey and oil and stir until combined.

  3. Add yeast mixture to the mixture.

  4. Mix with mixer with dough hook for 7 minutes

  5. Turn oven on and preheat to 350 degrees.

  6. Oil a bowl and place dough in the bowl, cover it, and then let it rise until doubled.

  7. Take out, punch down and knead for 3 more minutes.

  8. Cut the dough in half and form two balls.

  9. Shape in logs and place in two very well greased small bread pans.  Cover pans with a towel and set in warm place to rise until dough is slightly above rim of pan.

  10. Bake in the oven for 15 to 20 minutes, taking it out when bread is lightly brown on top. 

  11. Remove from oven, spray with oil, and gently remove it from the pan. Place onto a cooling rack.  Let cool before slicing.

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