Caramel Chip Chocolate Hazelnut Cookies (vegan)

These thick and chewy caramel chip chocolate hazelnut cookies will melt your heart with its melty chips! These soft, rich cookies are made with wholesome ingredients, and the recipe is fully vegan, refined sugar free, and can be made gluten free!

chocolate hazelnut cookies

These cookies…mannnnn these cookies. You know when you’re expecting something good? And then something EVEN BETTER HAPPENS and your senses are just overloaded and you think you may just pass out with joy? I had that moment. For a few moments. These cookies are thick, chewy, chocolatey, creamy…. The texture is just fantastic. I am obsessed with little chips of caramel and chocolate throughout! Not only that, but the base flavor is so delightful and rich from the Naturally More chocolate hazelnut spread, the main cookie ingredient.


This chocolate hazelnut spread is so unique. At first you think, nutella? But no. This tastes very natural, not like sugar overload or chemical additives. This spread has 80% less sugar than leading brands, and it is high in omega-3 ALA from added flax seeds. If you think Nutella tastes way too sweet or fake, then this is the chocolatey spread that you need. It is rich and cocoa-nutty, but not a punch of sugar smack dab in the middle of your face. It has just a hint of salt which is perfect with the dark chocolate and nut flavors.

This sweet, decadent chocolate spread is all natural, GMO free, gluten free, vegan, palm oil free, and contains no trans fats. If I didn’t have it right in front of me to prove it, I’d think this stuff was too good to be true. Not only that, but this nut butter has added probiotics too!! Whaaaattt??? So cool; I’ve never seen that in a nut butter spread before! Probiotics are great for our digestion, they support the immune system, and they are 10 times more effective than common yogurt cultures. So you’re telling me I can eat these cookies….be vegan….and make my gut happy at the same time? Okay yes please and THANK YOUUU.

chocolate hazelnut cookies

I tested these cookies on my coworkers, and they highly highly approve. These cookies are – and I quote – “top notch cookies.” Although these caramel chip chocolate hazelnut cookies contain no butter, oil, or refined sugar, they loved the taste and felt it was sweet and satisfying. Just goes to show that cookies can be made with wholesome, healthy ingredients and still be decadent!

chocolate hazelnut cookies

My favorite part of a cookie is testing the “break” of it. The center break is the truest, oldest test of cookie time. These cookies pass with flying colors. They are thick, chewy, rich, and creamy. They can do no wrong. These cookies are the type of cookies to show they care by showing up with a bundle of lavender because they know it reminds you of your elderly grandmother. Or wrap around to open the car door for you even when it’s pouring down rain and lightning. Chivalrous cookies.

chocolate hazelnut cookies

Give this recipe a go and let me know what you think! These soft, rich cookies are made with wholesome ingredients, and the recipe is fully vegan, refined sugar free, and can be made gluten free!

Have you tried this nifty Naturally More chocolate hazelnut spread with added probiotics? What way should I use it next?

Caramel Chip Chocolate Hazelnut Cookies

Makes: 16 cookies

Preheat the oven to 375 F. In a medium bowl, combine all of the dry ingredients (flour through baking powder). Mix to fully incorporate and remove any lumps. Then add the vanilla extract, Naturally More chocolate hazelnut spread, and almond milk. Mix once again to create a thick cookie dough batter. Finally, fold in the vegan caramel and chocolate chips.

Spray a baking sheet with nonstick spray or coconut oil. Roll the cookie dough into 16 cookie balls, lightly pressing each down onto the baking sheet to flatten. Bake the cookies at 375 F for 8-10 minutes, or until lightly browned.

Remove from the oven, let cool 5 minutes, then enjoy!

*Use an all-purpose gluten free flour like this if you want your cookies to be gluten free

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Lavender Sweet Potato Cinnamon Rolls – 6 SCRUMPTIOUS VEGAN SWEET POTATO RECIPES

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Warm, fluffy lavender sweet potato cinnamon rolls that will have you cheering with joy for fall. These comforting, delicate cinnamon rolls are vegan, dairy free, and refined sugar free. These cinnamon rolls make for a delicious treat to share with friends and family during these chilly fall nights.

This recipe is a collaboration of 6 absolutely scrumptious potato recipes, all created by some outstanding bloggers. If you’re looking for some vegan sweet potato inspiration, check out the other 5 recipes at the end of this post.

sweet potato cinnamon rolls

Fall is (quite literally) just around the corner! Only 5 more days, and we’re in it deep. That can only mean one thing for me – SWEET POTATOES!! While I weep over the fading warmth of the summertime, fall foods console me through the dreaded cold weather. Pumpkin, sweet potatoes, various winter squash…these are a few of my favorite things.

Truthfully, I’ve never made yeasted cinnamon rolls before. But I figured, why not add an extra challenge by making them sweet potato cinnamon rolls? Just because I can, and it’d be epic. Thankfully, this was a serious success. These cinnamon rolls came out warm, fluffy, intricately spiced, and absolutely delightful.


The lavender within is absolutely divine. My dad gave me fresh lavender from his yard for my birthday, and I knew this would be the perfect way to incorporate it. You’ll notice not much is used in this recipe, and that’s because lavender is so potent! A little goes a long way, and the subtle touches of lavender add such a delightful flavor to these cinnamon rolls. Without the lavender, this recipe will also come out great, but if you have it, I really recommend trying this magical flavor experience!

sweet potato cinnamon rolls

One of by biggest worries was that the texture of the cinnamon rolls would flop. That’s the most important part of a cinnamon roll, right?! Since sweet potato is incorporated into the dough, I wasn’t too sure about it. But by the time the sweet potatoes are mashed up into the flour, everything comes out juuuust fine. Don’t worry, homie. Is it doughy? Yep. Is it fluffy? Yep. Breaddddd. I love it.

I totally believe there’s a method to eating a cinnamon roll. For me, the method is 1) Pull apart the outer ring and enjoy the crisp bready edges 2) Pop out the most doughy, moist portion in the center and drool over the cinnamon, sugary sweetness 3) Eat everything else, which I guess is yummy too, or whatever. You follow me on this? What’s your method?!


These fluffy, delicate sweet potato cinnamon rolls are vegan, dairy free, and refined sugar free. They’d make for a delicious treat to share with friends and family during these upcoming chilly fall nights.

Don’t forget; if you want some more amazing sweet potato recipes for the fall, check out the other 5 vegan recipes at the end of this post. All of the recipes created by these fantastic bloggers just blow me away.

Lavender Sweet Potato Cinnamon Rolls

Makes: 6 Cinnamon Rolls

Sweet Potato Dough

  • 1 envelope active dry yeast
  • 1/2 cup warm water
  • 2 cups all-purpose flour
  • 2 TBSP coconut sugar
  • ½ cup mashed cooked sweet potatoes (4 oz)
  • 1 TBSP vegan butter, melted

Lavender Cinnamon Filling

  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp dried lavender
  • 2 TBSP vegan butter, softened
  1. In a small bowl, mix the envelope of dry yeast with warm water. Let sit for at least 5 minutes, until you see the yeast begin to foam at the top.
  2. In a large bowl, mix together the flour and coconut sugar.
  3. In a third bowl, mix together the mashed sweet potatoes, melted butter, and the foaming yeast from the first bowl. Once mixed, pour into the large bowl of dry ingredients and mix together. You will need to use your hands to properly mix the contents until a thick dough forms. If you think the dough is too sticky, add a little more flour. Conversely, if the dough is too dry, add more water.
  4. Use flour to completely coat a flat surface, and knead the dough on the surface for 5-10 minutes. Once complete, place the dough ball into a large, lightly oiled bowl. Cover the bowl with plastic wrap and let sit in a warm place for a minimum of an hour to rise.
  5. After the dough has risen, mix together the coconut sugar, cinnamon, lavender, and softened butter. Keep to the side to use as the center filling.
  6. Punch down the sweet potato dough. Remove the deflated dough from the bowl and place it on a floured surface. Using a rolling pin or just your hands, roll the dough out into a rectangular shape. Use your own discretion to ensure the dough is not too thin, but not thick.
  7. Spread the lavender cinnamon filling evenly across the top of the dough. You want a nice thin layer to cover all surfaces.
  8. Cut the dough into 6 long strips, rolling each strip up tightly and placing one by one in a baking dish sprayed with nonstick spray. I used a 4×9 dish and any smaller would not have worked. A 4×9 or 9×9 should work fine.
  9. Once all of the rolls are placed in the dish, let it sit another 45 minutes to rise.
  10. Pre-heat the oven to 375 F right before the rolls are finished rising the second time.
  11. Bake for 15-20 minutes, until the tops are lightly browned. Let cool 5 minutes, then enjoy!

5 More Scrumptious Vegan Sweet Potato Recipes

  1. Sweet Potato Pancakes from Love Me, Feed Me

  2. Vegan Cheddar Broccoli Soup from Healthy Helper

  3. Creme Brûlée Stuffed Sweet Potato from Athletic Avocado

  4. Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia

  5. Sweet Potato Herb Savory Muffins from Feasting on Fruit

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Vegan Food in Atlanta

I had a friend visit Atlanta for the first time this weekend, so of course the weekend was full of yummy vegan food in Atlanta and good times! We went to so many places and drove around a lotttttt. I wasn’t too tired during it…but the Monday after…my fibromyalgia hit me. It got pretty concerning, and I’ve been mildly shaking in the evenings from sheer exhaustion. So I’m trying to keep this week low-stress and easy movement to recover. Times like this remind me that I still do have fibromyalgia and have to keep it in mind when trying to do a lot of things at once. :( I’m just glad I’m as well off as I am and can recover pretty well now that I know how to manage it!

It was fun having a food buddie for the weekend! There’s so many new restaurants for vegan food in Atlanta that I’ve been wanting to try, but I can’t bring myself to eat out without some sort of occasion. It’s not the fact that I’m alone – I have no issue eating alone. It’s just that I can’t justify spending the money and eating large portions without some sort of event to celebrate. So it was nice to have a reason and a friend to go with. :) I think I found a new favorite in the process!! Read below to find out the best! Or you can watch the youtube video to actually see clips of the delicious food.

Things we did:

  • Georgia Aquarium! It’s been years since I’ve been.
  • Centennial Olympic Park
  • Piedmont Park
  • Georgia Tech Football game

Places we ate:

  • VIVA LA VEGAN – I think this is my new favorite!! Wowww it was a food coma. There were about 4-5 more things I need to go back to try. It’s traditional American food like sandwiches and fries which I usually don’t go for, but it was just so killer and comfort food at its finest.
  • HERBAN FIX – I’ve been here before and it’s wholesome, nutritious food on the high end fancy scale. It’s Asian fusion cuisine, my fave.
  • LOVING HUT (in Norcross) – whole, nutritious food. They have an Asian section and a western section. They really believe in healing with food and eating whole foods. I left feeling so fresh. I want to go back to try a couple of other things.
  • NAK WON SWEET RICE CAFE – not a “vegan” place but it’s Korean sweet rice cakes mainly, and I’ve been here a million times. The rice cakes are all vegan by nature except the honey filled one, which is labeled. P N Rice Cake House is better in quality, but less variety.

Vegan restaurants I’ve been to and recommend:

  • HARMONY VEGETARIAN (chinese, my favorite place for the longest time. been countless times and always a hit)
  • GO VEGETARIAN (southern comfort, current favorite)
  • CHELSEA’S BAKERY (caribbean bakery, the food section looks just okay)
  • CAFE SUNFLOWER (all cuisines to choose from, stupid high prices but it’s good, wholesome food)
  • CINNAHOLIC (customizable cinnamon rolls)
  • GREEN SPROUT (also chinese, but not as good as Harmony)

Vegan restaurants I want to try:

  • HEALTHFULL ESSENCE (caribbean)
  • GO VINDA’S CAFE (american, cuisine mix)

Vegan restaurants I don’t recommend:

  • SOUL VEGETARIAN (southern comfort, the food was all flavored awfully and nothing was a hit, all misses + bad service when I was the only person in the place)

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Nutella Crunch Truffles (vegan, gluten free)

These nutella crunch truffles have a sweet, melt in your mouth exterior and a crisp, rich center. Not only is this recipe only 5 ingredients, but it takes less than 10 minutes to make. These truffles make for a vegan, gluten free, and absolutely delicious treat to have as an afternoon slump pick-me up or tasty night time sweet.

nutella crunch truffles

The MVP of this recipe is Rigoni di Asiago‘s Nocciolata Dairy Free spread. It tastes just like nutella, and I’d even venture out to say it’s even better. While I never went crazy with nutella before I went vegan, I do admit that I pine over nutella in other people’s food pictures now that I am vegan (nutella contains dairy). This Nocciolata Dairy Free spread is so sweet, and the texture is to die for!! It’s smoother than nutella, almost like melted chocolate. Truly, this spread makes the entire recipe. It can be found at Whole Foods to make this recipe!! It is made with organic ingredients, and it’s even made with free trade cocoa! Not only is Nocciolata Dairy Free spread certified vegan, but it is also completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners. It is made with environmentally-responsible cold-pressed sunflower oil, it is free from hydrogenated fats, and it contains far less sugar than other brands. If you want to check out more stuff from Rigoni di Asiago, check them out on Twitter, InstagramFacebook, and Pinterest.

These truffles…are truly heaven-sent. And they really only took me 10 minutes to make!! The process is really simple, although a little messy. But that’s okay, licking your fingers of chocolate and nutella goodness afterwards is the best part! I had a hard time not eating all of the center filling before finishing up the truffles. It’s really really addictive. I’m surprised I was able to photograph as many as I did without eating them first, hah. Success!

The center is rich, and crunchy. The rice crisp cereal is an amazing addition to the truffle center. If you’ve never had crispies in your truffles, try this asap!! It’s a nice balance between the rich, smoothness of the truffle exterior. Between the melt in your mouth exterior and the decadent center, the crispies really make this recipe complete.

nutella crunch truffles

These nutella crunch truffles are a great snack to have when you’re needing a quick energy boost in the middle of the day, or they’d make a delicious treat to give someone you love! They are completely vegan and gluten free, too!

Try out this recipe and let me know what you think! You may enter a chocolate coma like I did. Try it, but I’ve warned you. Have you ever tried Nocciolata Dairy Free? Like I mentioned before, it’s at Whole Foods and I really recommend it!! I will be doing a giveaway soon, too, so stay tuned for that! Every other ingredient is available on Amazon, woohoooo! #lazygirlshopping

Nutella Crunch Truffles

Makes: 16 truffles

In a medium pot or pan, add the coconut oil and heat to low/medium. Once the coconut oil is melted, add the marshmallows and Nocciolata Dairy Free to the pot. Stir around until the marshmallows fully melt and there are no more lumps, but do not overcook. The marshmallows should melt pretty fast, after just 2-3 minutes. Once everything is melted, turn off the heat and stir in the rice crisp cereal. You’re almost done now!

Melt the dairy free chocolate in the microwave, stirring every 30 seconds until melted. You don’t want to burn the chocolate! Now take the nutella center and form a ball with your hands. It may seem like it won’t hold together, but press down firmly and the rice crisp cereal will compress like you want it to. Once you’ve formed a ball, roll in the melted chocolate and place on a plate. Repeat the process to make 16 truffles. The amount of melted chocolate you will need will vary on how thick you coat the truffles.

Once you’ve formed all of the truffles, refrigerate for at least an hour to solidify the chocolate. Drizzle with more Nocciolata Dairy Free (or don’t, if you’re impatient, but you totally should). Enjoy!!

Store any extras in the refrigerator.

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Vegan Chocolate Mugcake (gluten free)

Today’s meal brought to you by the color – Chocolate. Is that a color? Yes, it sure is. This easy 1 minute vegan chocolate mugcake tastes just like store bought chocolate cupcakes. The difference? This recipe is vegan, gluten free, and sugar free. Enjoy a quick snack or dessert without requiring much time out of your day!
vegan chocolate mugcake

I’ve made this recipe 3 times in 4 days! I’ve done a few combinations, but the best by far is chocolate everythaaaang. I think what takes this recipe over the top is the addition of the chocolate protein icing. I used Dutch chocolate Juice Plus vegan protein (just got this recently to try!) and only mixed it with water. I don’t get how it’s so sweet! In the all chocolate version, I also added cacao nibs, a chocolate sauce (unsweetened cocoa, stevia, and water), chocolate covered almonds (dangerously addictive), and a chocolate rice cake. Good lord.

vegan chocolate mugcake

I also did a chocolate strawberry variety for a hint of fruity goodness! I topped the mugcake with the beloved chocolate icing, strawberries, and sprinkles! Woooo it’s a party.

This mugcake is so fluffy and delicately delicious. The buckwheat flour is the key!! I know a lot of people question how essential of an ingredient buckwheat flour is in my recipes.. Just buy it already. It’s worth it, and it’s not expensive. It’s sooo unique and also a great gluten free flour – really this recipe is pointless without the buckwheat flour. Just try to trust me on this one!

I’m not always the biggest chocolate lover, but this vegan chocolate mugcake recipe has me going chocolate crazy!! Everything’s just too perfect. It’s vegan, gluten free, and sugar free. A healthy single serve cake alllll for me to enjoy. :) Try this out and let me know what you think!

Vegan Chocolate Mugcake (gluten free)

Serves: 1

  • 1/4 cup buckwheat flour
  • 2 TBSP unsweetened cocoa powder
  • 1/3 cup unsweetened almond milk
  • 1/4 tsp baking powder
  • 1 stevia packet

Mix all the ingredients evenly. Pour in a small bowl or mug. Microwave for 60 seconds, and that’s it!!!

The icing I’ve been making uses Dutch Chocolate flavor of juice plus brand vegan protein mixed with water. It tastes soooo good – like the chocolate part of an oreo. I didn’t expect it to be so good, and the duo of the cake with icing is like store-bought cupcakes!

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Tomato Cream Zucchini Pasta (Vegan, Gluten Free)

Delicious, aromatic tomato cream zucchini pasta made with fresh tomatoes and herbs. But it doesn’t take a complicated method or pro cooking skills to whip up this savory vegan meal! This simple recipe is great for a dinner for two, or for preparing multiple batches at once as meal prep for the week.

I’m a little spoiled. My mom has a garden that she maintains every year, and the older I get the more I’ve come to really appreciate her homegrown vegetables. Her go-to vegetables always grown are tomatoes, zucchini, yellow squash, and bell peppers. So amazing. She grows more tomatoes than one person can handle, so she cans tomato sauce and steamed tomatoes by the dozens to use through the year and also give to family. When they’re fresh, I snag them up! I’ve been taking a ton when I visit on weekends, and I created this magnificent recipe with them!

I’m not a huge fan of red sauces. I’ve always been an alfredo-loving girl, and if I could have pizza without the tomato sauce, I do. Just bread and cheese, please. But this sauce is special. First of all, the fresh homegrown tomatoes are so flavorful and sweet. Love is the key ingredient I swear. But secondly, I added coconut milk and nutritional yeast to give it some creaminess! It’s got pink vodka-sauce vibes, minus the vodka. Probably. Maybe.

I can’t stress how easy this recipe was to make! I also used the free zucchini from my mom’s garden hahaha for the perfect zucchini noodles. Using normal pasta is cool and all, but something about fresh, light zucchini noodles paired with the creamy tomato sauce is just so magnificent. If you haven’t had zucchini noodles before, I super duper recommend them. Not only are they delicious, but they’re fun!!! And a spiralizer isn’t as expensive as you’d think. Decently priced!!

Incase you missed it, my birthday was last week!!! It was filled with yummy vegan chicken and waffles, vegan cheesecake, lots of Olympics viewing, and hanging out with friends and coworkers. :) We went to Top Golf for my first time, have you heard of it?? I wanted to do something new for my birthday, and so Top Golf it was! I kept hearing how fun it is, and it sure was fun! It lived up to the expectation. I certainly wasn’t good at it, but it was still great to learn hahaa. I also wanted to go see Suicide Squad…but…after hearing reviews….I think ima pass until it’s out on DVD.

Anywho, try this recipe out! I made it for lunch meal prep, and it was phenomenal!! I highly recommend the pairing of white beans and potatoes. Yummy yummy. This healthy tomato cream zucchini pasta is a great low carb options, but it’s also completely vegan and gluten free!

tomato cream zucchini pastaTomato Cream Zucchini Pasta

Serves: 2

  • 450 g tomatoes
  • 2 garlic cloves, minced
  • 1/4 cup coconut milk
  • 2 TBSP nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/4 tsp black pepper
  • 2-3 medium zucchini (approx. 500-600 g)

Roughly chop the tomatoes. Add the tomatoes (including the liquids) and garlic cloves to a large nonstick pan. Heat the pan to medium and let everything simmer down for 4-5 minutes. Once the tomatoes begin to soften, add the remaining sauce ingredients (coconut milk, nutritional yeast, onion powder, parsley, and black pepper). Stir to incorporate. Cover the pan and let simmer for 10 minutes, or until the sauce is thickened.

While the sauce cooks down, you can prepare the zucchini noodles. Wash your zucchini and chop off the ends. Process your zucchini through a spiralizer to make beautiful zucchini noodles! You can use them raw, or lightly steam them for 2 minutes. I choose to cook mine in this handy microwave steamer. Looove it.



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