Let’s start with Step 1.  Shall we?

Pure oats.

Fresh orange zest.

Step 2…

Chocolate Chippers.

Sesame seeds.

Agave nectar.

They make me smile.  Don’t they?  Isn’t it funny how the little things in life make you smile.

A snowflake.

A cookie.

A warm, cozy apartment.

Good friends.

A smile from a stranger on the streets of Manhattan.

A call from one of your best friends.


Make up.

Feel-Good Music.

A sigh of relief that life is going to be okay.

No matter what happens.

Even though half of my family is on the beach in Bali right now and I’m stuck in a snow storm in Manhattan.

I’m still smiling.


Because I have an entire apartment full of these.

Lots of ’em.

Wanna come over?

I promise I don’t bite.

And these are prolly my best yet … gluten-free vegan cookies.

Are you baking them yet?

Cookie Happy…

Yes, I am cookie happy…


Well, today is The Healthy Apple’s Birthday!

That’s right.  The Healthy Apple is 2 years old today.  Wow, it’s been an amazing 2 years. Lots of delicious, gluten-free foods, lots of fun food festivals, lots of fabulous foodie bloggers, lots of travels, lots of laughs and of course a lotta happy taste buds.

And it’s only going to get better.  So, why not celebrate with a cookie?

Are you cookie happy yet?

Vegan Oatmeal Cashew Chocolate Chip Cookies


  • 2 cups old fashioned rolled oats
  • 1/2 cup rice flour
  • 1/2 cup almond meal flour
  • 2 Tbsp. ground flax seeds
  • 1 tsp. ground chia seeds
  • 2 tsp. toasted sesame seeds
  • 1/3 cup coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 Tbsp. orange zest
  • 1 tsp. cinnamon
  • 1 tsp. gluten-free vanilla extract
  • 1/2 cup almond milk
  • 1 Tbsp. agave nectar
  • 1 cup cacao drops
  • 1/2 cup cashews
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground white pepper


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all dry ingredients; mix well.
  3. In a medium sized bowl, combine all wet ingredients; mix well to combine.  Add wet ingredients to dry ingredients; mix well until combined.
  4. Using hands, mold mixture into balls the size of a small tangerine.  Place onto a baking sheet.
  5. Bake for 12-14 minutes or until golden brown.
  6. Remove from oven; set aside to cool before serving.
  7. Enjoy!

I’m excited to announce my recent vegan recipe and ‘Clean’ eating article for Earth Balance.

Earth Balance Featured: Vegan Recipe Video

Earth Balance Featured: Clean Eating Article

And as we all know, I am not a vegan.  I am gluten-intolerant, however I do enjoy creating lots of vegan and vegetarian recipes along with my other dishes of lean proteins such as poultry, bison, tofu, beans, legumes and eggs.  So, this got me to thinking….

Why not share a lil’ information about protein, iron and vitamin B12 for those of you who are vegan or vegetarian and are wondering just how to get these goodies in your body!

Healthy Vegetarian Protein Sources Include

  • Whole Grains
  • Oatmeal
  • Beans
  • Nut Butters
  • Rice (Wild, Brown)
  • Peas
  • Lentils
  • Tofu
  • Dairy-Free Milks (Almond Milk, Soy Milk, Hemp Milk)
  • Nuts
  • Seeds

And, you can get lots of calcium from plant sources, as well.

Delicious Calcium Rich Dairy Alternatives

  • Broccoli
  • Beans
  • Leafy Green Veggies
  • Almonds
  • Soy Milk
  • Tofu
  • Calcium Fortified Orange Juice

Although I am lactose-intolerant I’ve had some incredible discoveries lately.  I’ve been experimenting with dairy and adding dairy back into my lifestyle to see how my stomach reacts.

Now, I’ve been lactose intolerant since the 3rd grade. Yes, it’s been that long. Fond memories of me at a water park after eating pizza and ice cream.  Not a pretty site. After that, I was diagnosed with lactose intolerance and the rest was history.

Until about 3 years ago, when I discovered Greek yogurt. And feel in love. Seriously.

In Love.

So, I’ve been eating Greek yogurt everyday now for the past 3 years and loving it, O so much.

So, every once in awhile I’ll experiment with dairy to see if I’m still lactose intolerant or if my body has grown out of it.

Well, looksy looksy. I’m a lil’ dairy happy gal. Hehe..

I’ve been enjoying some cheeses, cottage cheese and ricotta cheese.

O the amazing things that make you smile.

Yes, as I mentioned above.

Cheese is now making me smile.

Cheese and cookies.

I’m smiling.

But, I’m not eating them together, don’t worry.

Not sure how that would taste.

Cheese, then cookies.

Savory then sweet.

Ahhh.  Friday.  And I’m smiling.

Enjoy your weekend, foodies.


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  1. These look great. I want to try them but you don’t have the measurement for the coconut oil. It just says 1/3 coconut oil. 1/3 of what? Please let me know so i can see if i can pass these off to my kids without them realizing how nutritious they are.

  2. Those cookies look and sound amazing Amie! Please make them when I come to town. 😉

    PS- I am in LOVE with the new layout lady – it’s BEAUTIFUL!! Seriously. The one thing I would recommend is sizing your pictures down to the size you want them in your post before loading them up. If you click on the photos now they go to the full size image (and it’s large) so it takes a while for the page to load when you have a lot of pictures. I learned this the hard way so a lot of my old posts have a really long load time. Let me know if you have any questions. 🙂

    Last but certainly not least, HAPPY BIRTHDAY to The Healthy Apple!

  3. Thanks for the great recipe and post.

    Did think you would like to know that your photos are downloading VERY SLOWLY. Might want to reduce the size and repost.

  4. Those cookies look so good! I really, really miss oatmeal. I tried the GF Oats, but the protein in them is just too much for me, so no oatmeal for this gal, sigh. I too am lactose intolerant, but I make my own yogurt, SCD whip cream, and am able to eat aged cheeses. I am tempted to try some cottage cheese….it is also wonderful in baked goods. Think I might try it this weekend, wish me luck!

  5. I’ll be right over to share some of those cookies! YUM. I am a huge fan of Greek yogurt and cottage cheese. Those are probably the last 2 dairy foods truly holding me back from being vegan. I’ve even been able to totally go without my dear friends: smoked gouda, provolone, goat cheese….but the Greek yogurt, not so much.