Chocolate Earl Grey Floral Cookies🌷🍫 Inspired by my stained glass version, but much easier to make and way more practical to eat✨ They feel like spring in every bite!🤗
The dough is speckled with earl grey tea and I made the flowers with white chocolate and natural powders for colour (matcha, ube, beet, turmeric and butterfly pea).
Cookie recipe below + full details with the chocolate flowers on the blog, direct link in stories💐
Ingredients
🌷 1/2 cup almond flour
🌷 1/4 cup tapioca starch
🌷 6 tbsp Bob’s Red Mill Gluten Free 1:1 flour
🌷 1/8 tsp sea salt
🌷 3 1/2 tbsp coconut oil
🌷 3 tbsp maple syrup
🌷 1/2 tsp vanilla extract
🌷 1/2 tsp earl grey tea
Instructions
1. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
2. Mix the almond flour, Bob’s Red Mill flour, tapioca and sea salt.
3. Mix the coconut oil, maple syrup and vanilla extract and pour into the dry. Stir until it comes together. Sprinkle in the earl grey tea and form the dough into a ball.
4. Roll the dough between two pieces of parchment paper to 1/4 inch thick. Cut the cookies and transfer to the baking sheet. Use a smaller cookie cutter to cut out the center of the cookies and add it to the leftover dough. Repeat.
5. Bake for 12 minutes.
6. Once the cookies are cooled, arrange them onto a lined tray.
7. Pour melted chocolate into the centres. Top with white chocolate flowers. Put in fridge to set. Bring to room temp before serving. Enjoy!🌷
#mothersday #floralcookies #earlgreytea #glutenfreecookies #plantbasedcookies
Carrot Cake Donuts Vegan Gluten Free🥕 If you love carrot cake, you’ll love these donuts! They’re soft, fluffy, and perfectly spiced✨ The donut batter has just a tiny amount of sugar so that they’re not too sweet with the icing. They’re also easy to customize - add walnuts, raisins or a bit of shredded coconut for texture.
Ready in under 30 minutes, they’re a fun and easy spring treat🌸🍩🐰
Direct link to recipe in my stories and in bio!✨
#carrotcakerecipe #bakeddonuts #easterdessert #glutenfreedonut #vegandonut
Wildflower Lollipops🌼🌷Over the past 4 years I’ve made thousands of floral lollipops and they still always put a smile on my face☺️
They’ve been enjoyed at weddings, bridal showers, birthdays, bat mitzvahs, quinceaneras, graduations, corporate functions, fashion and entertainment events… I’ve even made lollipops for the U.S. Armed Forces!🙊
No matter the occasion, if you have a specific flower color, shape or ribbon in mind, I’ll do my best to bring your vision to life!✨
🔗Available on Etsy - link in lollipop highlight and in bio!🌸
#weddingseason #lollipop #edibleflowers #partyfavor #bride2026
Onigiri Cookies🍙 A cookie version of the most recognizable snack in Japan! These were so fun to make🤗 They have a soft and smooth texture similar to a sugar cookie. I made 5 flavors and used dark chocolate for the ‘seaweed’.
🌱 matcha
🖤 black & white sesame
🌸 cherry blossom
🔴 umeboshi (Japanese pickled plum)
The basic cookie recipe is below with a detailed version with all of the flavours on the blog!
Ingredients
🍙 1 cup almond flour
🍙 3/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
🍙 1/2 cup tapioca starch
🍙 1/4 tsp sea salt
🍙 7 tbsp coconut oil melted
🍙 6 tbsp maple syrup
🍙 1 tsp vanilla extract
🍙 1/2 cup chopped dark chocolate for the ‘seaweed’
Directions
1. Preheat oven to 350℉. Line a baking sheet with parchment paper.
2. Mix the almond flour, Bob’s Red Mill flour, tapioca and sea salt.
3. In a separate bowl mix the coconut oil, maple syrup and vanilla. Pour into the dry ingredients. Stir and use your hands to form the dough into a ball.
4. Roll the dough between 2 pieces of parchment paper to 1/4” thick. Cut out the cookies.
5. Bake for 10 minutes.
6. Once they’re cooled melt the chocolate and pipe it onto the cookies. Store them in the fridge for 4-5 days. Enjoy!✨
#onigiri #japaneseflavors #cookiesofig #veganglutenfree #japanesesnack
Mini Blueberry Cheesecake Chocolate Cups🫐 Layered with crunchy cookies, homemade blueberry compote and smooth cream cheese, all held together in cute chocolate cups! They’re vegan, gluten free and not overly sweet✨
They’re super simple to make and if you don’t have molds just use a mini muffin tin with liners☺️
Recipe linked in stories + full recipe on the blog✨
#vegancheesecake #blueberrycheesecake #chocolatecups #glutenfreedessert #minidessert
Heart shaped chocolate raspberry pop tarts❤️ Made with a light, chocolatey pastry using almond flour, tapioca, cocoa powder, maple syrup and coconut oil, then filled with a simple raspberry chia jam. They’re vegan, gluten free and not too sweet. This healthy homemade version is so much better than any store bought!🙌
Full recipe and detailed instructions on the blog, direct link in stories🤗
#poptarts #valentinesdessert #glutenfreebaking #chocolateraspberry #veganbakingrecipes
Made some fun thumbprint cookies for New Year’s🤗 The easiest base recipe using almond flour, coconut oil & maple syrup, then customized with all the flavours! The chocolate cookie recipe is on the blog (search chocolate cookie) and these are the rest of the flavours I made:
✨Lavender / passionfruit ganache ✨Chocolate / blackberry ganache ✨Jasmine / matcha ganache ✨Chocolate / tahini caramel
✨Matcha / blueberry ganache
✨Chocolate / chocolate ganache
Hope everyone is having a wonderful start to the new year!😊
#thumbprintcookies #veganglutenfree #cookiesofig #almondflour #healthytreats
Festive Vegan Matcha Rice Krispie Treats🎄An easy, fun and cute treat for the holidays! I used white chocolate and pink peppercorns to decorate and chocolate covered wafers for the stumps, but feel free to get creative and use whatever you like! Full recipe on the blog + a shortened version below💚
Wishing you a joyful, cozy holiday season with lots of delicious food and great company!☺️ See you in the new year!🎊✨
Ingredients
🎄 2 bags Dandies vegan marshmallows
🎄 3/4 cup vegan butter
🎄 1 tbsp almond milk
🎄 1 tsp vanilla extract
🎄 2 tbsp good quality matcha powder
🎄 7-8 cups crispy rice cereal
🎄 8 chocolate covered wafers cut in half
🎄vegan white chocolate, pink peppercorns or sprinkles to decorate
Instructions
1. Line a 9”x 13” baking dish with parchment paper.
2. In a pot melt the butter. Stir in the almond milk and vanilla extract.
3. Add the marshmallows. Stir occasionally until melted. Sift in the matcha powder and mix.
4. In a very large bowl mix the marshmallow mixture and crispy rice.
5. Spread it into the baking dish. Let cool for about 30 minutes.
6. Remove it from the baking tray. Cut in half lengthwise. Take one half and cut it into 7 triangles. You will have 2 leftover half triangles from each end. They can be stuck together and trimmed to make another triangle. You should have 8 triangles in total. Repeat with the other half for a total of 16 triangles.
7. Melt the white chocolate and use a piping bag to decorate. Top with pink peppercorns or sprinkles. Cut the chocolate wafer cookies in half and use a bit of melted white chocolate to stick them onto the trees. They can be stored in a sealed container at room temp or in the fridge for up to 5 days. Enjoy!🎄
#ricekrispiestreats #veganchristmas #matchalovers #christmasdessert #nobakedessert
Christmas cookie box🎄✨ This is the first Christmas I’ve actually had time to make this many treats and it was so much fun! Everything is gluten free and vegan. All of the recipes except the shortbread cookies are already on the blog, those will be coming soon!
Here’s what’s in the box:
✨Chai shortbread with pink peppercorns
✨Peppermint patties
✨Sesame miso brittle
✨Candied clementines dipped in chocolate
✨Matcha raspberry sandwich cookies
✨Lemon cranberry shortbread stars
✨The tiniest gingerbread men!
#christmasseason #christmasvibes #cookiebox #christmasbakinghasbegun #glutenfreecookies #vegantreats #dairyfreechristmas
Easy Vegan Peppermint Patties🌿 These homemade peppermint patties are a simpler and less sweet version than store bought ones! The filling is made with shredded coconut and condensed coconut milk creating a soft and chewy center💚 (the peppermint extract covers up any coconut flavor)
Ready in under 30 minutes, they’re quick, refreshing and perfect for snacking or serving during the holiday season!✨
Ingredients
🌿 1 cup shredded unsweetened coconut
🌿 6 tbsp condensed coconut milk
🌿 1 tsp peppermint extract or 1/8 tsp peppermint oil
🌿 1 1/4 cups dark chocolate (200 grams)
🌿 flakey sea salt for garnish
Instructions
1. Mix the shredded coconut, condensed coconut milk and peppermint extract.
2. Take about 1 tbsp of the mixture and use your hands to squeeze it into a ball and flatten into a disc. The mixture will be quite sticky.
3. Place the patties on a lined baking tray and put into the freezer.
4. Melt the chocolate and dip the patties. Place them in the fridge or freezer to set. Drizzle with extra chocolate and sprinkle with flakey sea salt.
5. Store them in a sealed container in the fridge for up to 1 week. Enjoy!
#peppermintpatty #chocolatepeppermint #christmasdessert #nobake #bestofvegan #easyrecipe #vegantreats #peppermint #healthydesserts #holidayrecipes #chocolaterecipes #coconutty
Sesame Miso Brittle✨ I made sesame brittle and added a bit of miso at the end and it gives it a subtle umami flavor while also balancing out the sweetness.
If you love crunchy, toasted sesame with sweet and salty flavors you will love this!💛 Recipe’s on the blog, direct link in stories✨
#sesame #sesamesnaps #miso #confectionary #toastedsesame #vegancandy #sesamebrittle #umami #japaneseflavors #sesameseeds #brittle
Chocolate Peanut Butter Lollipops✨ Easy to make, fun to decorate, and absolutely delicious! Perfect for treat boxes, dessert tables or just for snacking! 💝🍫 Recipe below👇
Ingredients
🍫 1 3/4 cups chopped dark chocolate (300 grams)
🍫 1/3 cup unsweetened peanut butter, or any nut butter of choice
🍫 1 tbsp maple syrup
🍫 3-4 tsps almond flour
🍫 handful slivered almonds, pumpkin seeds, goji berries to decorate
Instructions
1. Melt the chocolate and pour a thin layer of chocolate to cover the bottom of the lollipop molds. Place in the lollipop sticks and transfer to the fridge to set.
2. Mix the peanut butter, maple syrup and almond flour. The mixture should be firm enough to roll into balls without being too sticky.
3. Take about a teaspoon of the mixture and roll it into a ball. Flatten it into a disc slightly smaller then the size of the lollipop. Place the discs on top of the chocolate. Pour the remaining melted chocolate to fill the molds. Gently tap the molds to release any air bubbles.
4. Use nuts, seeds and dried fruit to decorate the lollipops. Place them back into the fridge to set, about 30-45 minutes.
5. Remove them from the molds and wrap them with lollipop wrappers or keep them in a sealed container in the fridge for up to a week. Enjoy!🍭
#chocolatelollipops #peanutbuttercup #peanutbutterlover #lollipop #nottoosweet #chocolatepeanutbutter #partyfavor #easydessertrecipe #easyanddelicious #quickrecipe #chocolate #desserttable
