Peanut Butter Protein Cookies

Recipe: Peanut Butter Protein Cookies

Peanut Butter Protein CookiesThese cookies are really delicious and they’re healthy! They’re a cross between an oatmeal raisin cookie and a peanut butter cookie. You can add in raisins and chocolate chips if you like, or leave them out if you don’t.

There’s no added sugar in these. The sweetness comes from the banana. I prefer to use unsweetened vanilla almond milk, and natural chunky peanut butter (no sugar added).

This recipe makes about 12 cookies, and you could totally eat all of them in one sitting with no guilt. Okay, with minimal guilt. Make these in advance and they are great for a quick breakfast to grab while running out the door.

Peanut Butter Protein Cookies
Peanut Butter Protein CookiesPeanut Butter Protein Cookies

Peanut Butter Protein Cookies
Recipe type: Cookies, dessert, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup oats or oat flour
  • 1 scoop vanilla protein powder
  • 1 ripe banana
  • 2 Tbsp peanut butter (or almond, cashew, sunflower, etc)
  • 1 Tbsp almond milk (or other non-dairy milk)
  • 1 Tbsp chia seeds (optional)
  • 1 Tbsp raisins (optional)
  • 1 Tbsp mini chocolate chips (optional)
  1. Preheat oven to 350º F.
  2. Lightly spray cookie sheet with cooking spray.
  3. Grind oats in food processor.
  4. Add in protein powder and chia seeds. Blend both until well mixed.
  5. Add peanut butter, banana, and almond milk and blend on low until a dough forms. Add more milk if needed.
  6. Stir in raisins and/or chocolate chips.
  7. Form into tablespoon size cookies and bake for 8-10 minutes.

Peanut Butter Protein CookiesPeanut Butter Protein Cookies

Vitacost Haul


This is only my second order from Vitacost, so I won’t say I’m obsessed yet, but I love the huge selection of beauty products.  I’d say they have a bigger selection and cheaper prices than Amazon when it comes to natural hair care and makeup products.

DSC_0148 DSC_0150

I have a recurring order of vitamins for everyone. Since we don’t finish bottles at the same time, I have 5 kids bottles and 4 adult bottles delivered every couple of months. I used to buy men’s One a Day vitamins for my husband, but now I just buy us the same to keep it simple. I was buying the VegLife for adults, but they were out of stock, so I picked up these.


I’m starting to think I have a protein problem. I blame all the “oh you’re a vegan, where do you get your protein from?” comments. I honestly think I get more than enough protein in my normal diet, but I like to add a scoop of this to my shakes and pretty much everything else. I really like that it’s raw, and obviously vegan. I make cookies out of it, waffles, cakes, etc. Basically anything you use flour in, you can sub this protein powder. This is my favorite brand too. I feel good about the ingredients, and even though it’s still pretty expensive, it’s cheaper than most of the other vegan proteins.


I’ve been trying to find soap, face wash, and shampoos specifically for hard water. The only shampoo I really found was this Malibu Wellness Making Water Well shampoo and conditioner. I really liked it, but it’s so expensive, so I decided to try these Giovanni shampoo and conditioner instead. I’ve tried the Giovanni brand before and didn’t think it was anything too special, but these have really good reviews. I’ve used them a few times so far and I really like the smell and feel of them. I haven’t noticed a huge difference (I don’t really expect to) but I like the way they make my hair feel.

DSC_0156I wanted to spend $65 in my order so that I would get the free shipping, so I loaded up my cart with a few food things I was out of. The organic sriracha (which I go through entirely way too fast) was the same price as if I were to buy it at Giant. The cumin was a little bit cheaper, but they also don’t sell organic spices at my local store, so I’d have to drive to a further one.


The PB Slim isn’t organic, but it is made with non-gmo peanuts. It was also way cheaper than the Just Great Stuff powdered peanut butter that I usually buy ($4.49 vs $8.49).


Now for these bad boys…


I prefer to make my own “bars” because it’s way cheaper, and you can put exactly what you want in them, but I like to have something prepackaged to keep in my car or purse, just in case I’m out all day and don’t have time to eat. I’ve bought the cashew cookie and chocolate raspberry flavors before and I like that they’re high in calories, because even though you can eat them in a few bites, they’re a bit more satisfying.


I calculated the price of these tiny bars, vs the larger bars, and these were more cost effective per gram. I knew I was buying the small ones, but I didn’t realize they were the size of a fun size candy bar.


The picture doesn’t do them justice. They are TINY. I also think I got so caught up on which size to buy that I skimmed over the ingredients. These guys are DELICIOUS. Unfortunately, it’s because they’re mainly chocolate chunk pieces. With more sugar than an actual fun size candy bar, these are no where near as healthy as I was hoping. I know most food bars are high in sugar, and I’m kind of okay with that as long as it’s from fruit, but a majority of the sugar from these are in the form of actual processed sugar in the chocolate chunks. DSC_0169

But like I said, they are really, really tasty.

Raspberry Cheesecake

cheesecake2As a vegan, it’s always a little weird going to people’s houses for meals, especially big holiday gatherings. There’s a fine line between politely declining something, and seeming like a snob. I always get a little nervous, just because I don’t want people to think I’m being pretentious, and I also don’t want anyone to feel they have to cater to me. (Although, my aunt made a vegan tofu dish one time when I was home visiting, and the fact that she went out of the way to do that blew me out of the water.)

For Easter this year, we were going to my husband’s aunt’s house, so I wanted to make sure we brought something. For one, so that I would have something to eat and it wouldn’t be awkward just sitting there while everyone else was eating, and second, to show people that vegan food can taste good. To insure the latter, I wanted to be sure to make something not weird, and it had to be appealing.

We brought macaroni and cheese (from Chloe’s Kitchen, which I HIGHLY recommend), and a raspberry cheesecake. Everyone really enjoyed both, and no one even suspected they were vegan. The macaroni and cheese basically disappeared, and my husband (who never says anything is more than “okay”) made sure that we brought home the few pieces of cheesecake that were left and brought them into work for a snack.

Both dishes were a small step down from the usually more healthy dishes I make at home, but they are great meals to feed to non-vegans. And they both taste totally amazing. Recipe is down below.

Notes: I like to use ginger snap cookies for the crust, because the flavor goes really well with the cheesecake. My husband and mother, neither who like ginger snaps, like the crust because it doesn’t have a strong ginger flavor. It’s more sweet and buttery. Also, this cake will take about an hour and 45 minutes to bake, it will need to cool on the counter at room temperature, and then will need to set in the refrigerator for at least 6 hours so plan ahead. I made this one the day before Easter.


The consistency is exactly like a normal cheesecake.

cheesecake11It’s sweet and slightly tangy just like a normal cheesecake, too.


I got a little carried away with all the raspberry swirls.


Raspberry Swirl Cheesecake
Recipe type: Dessert, vegan
Prep time: 
Cook time: 
Total time: 
  • 1.5 cups cookie crumbs (ginger snaps or other)
  • ⅓ cup melted margarine (more if needed)
  • 2 tbsp sugar
  • 3 (8 ounce) containers vegan cream cheese (I like to use Tofutti)
  • 1.5 cup sugar
  • 3 teaspoons vanilla
  • 3-5 tablespoons lemon juice
  • 4 tablespoons cornstarch or arrowroot
  1. Spray a 9 inch spring form pan lightly with cooking spray.
  2. Crush up cookies or blend in processor.
  3. In a mixing bowl, combine cookie crumbs with non-dairy butter and sugar. You can add a little more melted butter if the mixture won't stick together.
  4. Press mixture into bottom of pan.
  5. Preheat oven to 325 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender.
  6. Add lemon juice. Start with 3 tbsp, taste, and then add more if desired.
  7. Finally, beat in the cornstarch.
  8. If you're doing swirls or fruit on top, blend fresh or frozen fruit in a blender, then heat in a small sauce pan until liquid. This should only take a few minutes.
  9. Remove from heat and stir 1-2 tbsp of the filling mixture into the fruit sauce to give it a thicker consistency.
  10. Pour the filling into the crust and then dollop the fruit topping onto the cake. Run a knife through the the dollops of fruit and swirl around the cake.
  11. Bake for 45 minutes. Then turn off oven and let bake for another hour.
  12. Let cool on the counter in pan on a wire rack and cover with an inverted plate. Once room temperature, set in fridge at least 6 hrs.
I like to use ginger snap cookies for the crust, because the flavor goes really well with the cheesecake. My husband and mother, neither who like ginger snaps, like the crust because it doesn't have a strong ginger flavor. It's more sweet and buttery. Also, this cake will take about an hour and 45 minutes to bake, it will need to cool on the counter at room temperature, and then will need to set in the refrigerator for at least 6 hours so plan ahead. I made this one the day before Easter.

If you’d like another amazing cheesecake recipe (Mini Pumpkin Cheesecakes anyone?), head over to Tofutti’s blog, where they featured one of my recipes!

Mini Pumpkin Cheesecakes