Chewy Coconut Chocolate Cookies

These cookies blend two of my favorite flavors–chocolate and coconut! :)

Cookie Dough:

  • 1/2 cup coconut oil (or 1 stick of butter)
  • 1/2 cup honey granules (or sugar)
  • 1/4 cup sucanat (or brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole-wheat flour
  • 1/4 cup ground flax seed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup flaked unsweetened coconut

With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.

Chocolate Drizzle: 

  • 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
  • 1 Tbs coconut oil

Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.

Chocolate Coating: (For a thicker topping)

  • 3/4 cup semisweet mini chocolate chips (or chopped chocolate)

Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.

Makes about 3 1/2 dozen cookies

Tex-Mex Spaghetti Squash

Tex-Mex Spaghetti Squash
Inspired by one of my favorite blogs, Oh She Glows, this vegan dish of spaghetti squash topped with beans and guacamole is a delicious meal.


  • 2 spaghetti squash
  • 2 (15 oz) cans chili beans
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can black beans
  • 1 (15 oz) can great northern beans, rinsed and drained
  • 1 (15 oz) can corn, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 package taco seasoning mix (I use this homemade taco seasoning mix)
  • 1/2 onion, diced
  • optional topping: guacamole (I make my own guacamole using this recipe)


  1. Roast the spaghetti squash for about 35 minutes (here is a great tutorial on how).
  2. While the squash is roasting, combine the beans, diced tomatoes, seasoning, and onion in a pot and cook on medium low heat until heated through.
  3. As soon as the spaghetti squash is done roasting, scrape out the flesh with a fork. Serve the beans over the spaghetti squash and top with guacamole if desired.

Irresistible Double Chocolate Cookies

Double Chocolate Cookies
Black beans are the secret ingredient in these moist, cake-like cookies. Butter-free, sugar-free, and easy, these cookies are what my mom calls “irresistible!” I heartily agree.

1 (15 oz) can organic black beans, drained and rinsed
1/4 cup coconut oil, melted
1 cup honey
2 eggs
1 Tbs vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking soda
3/4 tsp salt (or 1/2 tsp if not using organic beans)
3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

Mango and Black Bean Pasta Salad

This is one of my favorite salads. :)

2 cups cooked whole-wheat rotini pasta (1 cup dry)
1 15 oz. can organic black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

Zesty Hummus with Sauteed Red Pepper

Zesty Hummus with Sauteed Red Pepper
Mediterranean herb seasoning gives this hummus a zesty kick.


1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note)

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

1/2 red bell pepper, chopped
1 tsp olive oil
salt and ground black pepper, to taste

Place ingredients in a skillet and sauté until tender. Let cool.


Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.


If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.

Coconut Granola

Coconut Granola


8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup wheat germ (optional)
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup maple syrup
1 Tbs vanilla extract
1/4 tsp coconut extract

Combine the oats, coconut, almonds,wheat germ,  sucanat, and salt. In a separate bowl, combine  the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.

-Oven-Baked Version-

Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for about 30 minutes or until golden brown, stirring every 15 minutes. Be careful not to burn.  I place the pans on the two middle racks of the oven and switch them around halfway after stirring. After cooling, store in an airtight container.

Pumpkin Crunch Granola


  • 8 cups rolled oats
  • 1 cup wheat bran
  • 1 1/2 cups pumpkin seeds
  • 1 cup chopped walnuts
  • 1/2 cup ground flax seed
  • 1/2 cup flour
  • 1 1/4 cups olive oil
  • 3/4 cup sucanat w/molasses
  • 1/2 cup molasses
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  1. Stir together oats, wheat bran, pumpkin seeds, walnuts, flax seed, and flour.
  2. Combine remaining ingredients in sauce pan and stir for 4 minutes over medium heat.
  3. Add wet ingredients to dry ingredients and mix.
  4. Press granola into two 10″ by 17″ baking trays lined with baking paper.
  5. Bake at 325 for 38 minutes, then loosen the granola from the tray.

– makes approximately 16 cups

Cocoa Bites


  • 1/4 cup water
  • 1/3 cup cocoa
  • 1/4 cup olive oil
  • 1/3 cup sucanat w/molasses
  • 3 Tablespoons molasses
  • 1 – 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  1. In a saucepan heat water and cocoa on medium heat until blended.
  2. Stir together olive oil, sucanat and molasses.
  3. Stir together flour, salt and baking soda.
  4. Add cocoa mixture to wet mixture and mix.
  5. Next add flour mixture. Add as much flour as needed to make a smooth and pliable dough.
  6. Roll dough on a greased work surface till it is about 1/8 inch thick.
  7. Cut with miniature cutters.
  8. Bake at 350 for 10 minutes or until crisp.

Makes 10 ounces

Banana Coco-Nut Granola


  • 6 cups rolled oats
  • 1 cup unsweetened banana chips, chopped fine
  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  • 1/4 cup hulled sesame seeds
  • 1/4 cup wheat germ
  • 1 cup sucanat w/honey
  • 3/4 cup water
  • 1/2 cup honey
  • 1/3 cup olive oil
  • 1/2 tablespoon vanilla
  • 1/2 teaspoon salt
  1. Stir together oats, banana chips, coconut, almonds, pecans, sesame seeds and wheat germ.
  2. In a saucepan pour sucanat, water, honey, olive oil, vanilla and salt.
  3. Heat and stir till blended. Do not boil.
  4. Pour syrup over dry ingredients. Mix till blended.
  5. Spread into greased jelly roll pans.
  6. Bake at 300 for 30 minutes. After 15 minutes stir granola then place back in oven for15 more minutes.

Makes about 8 cups