Are you still looking for the perfect cookies to make for Santa this year? These pecan cookies are so yummy, and they're made with whole wheat flour. I love how the batter can be made in advance and is perfect also to enjoy on a whim. This recipe is sure to be a crowd-pleaser at your next gathering. These cookies are super chewy and flavourful.

Whole Wheat Pecan Cookies

Ingredients

Flax egg:
1 Tbsp ground flax seed
1/4 cup water
Wet:
1/2 cup vegan butter
2/3 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp cider vinegar
Dry:
1/2 tsp Himalayan salt
1 tsp baking soda
1 cup whole wheat pastry flour, + 1 Tbsp
Fold in:
1 cup pecans, chopped
Instructions
Preheat the oven to 350 degrees and use your silicone mat or place parchment paper on a baking sheet.
Whisk together the flaxseed and warm water. Let sit for 3-5 minutes.
Add the wet ingredients to a large mixing bowl: vegan butter, cane sugar, apple cider vinegar, vanilla extract, and flax ‘egg’ – Cream everything together by hand or stand mixer.
Add the dry – flour, salt, baking powder to the mixing bowl. Beat until creamy and fluffy.
Fold in the nuts.
Scoop cookie dough onto the baking sheet. Bake at 350 degrees for 10-14 minutes. Transfer cookies to cooling rack. Enjoy warm!

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When I transitioned to a healthier lifestyle, one of my biggest concerns was that I would not be able to indulge in some of my favorite sweets. Not only do I still get to enjoy my old favorites in moderation, but I've also created some of the yummiest and healthiest dessert recipes. This was actually my first time making cookies with flour, and I'm so pleased with how the recipe turned out. This recipe is so soft, chewy, and flavorful. I stocked up on all my essentials and I've looked forward to trying different variations of this recipe. If you're a fan of delectable delights look no further! This recipe will quickly become a staple in your home.

Whole Wheat Walnut Cookies
Ingredients

Flax egg:
1 Tbsp ground flax seed
1/4 cup water
Wet:
1/2 cup vegan butter
2/3 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp cider vinegar
Dry:
1/2 tsp himalayan salt
1 tsp baking soda
1 cup whole wheat pastry flour, + 1 Tbsp
Fold in:
1 cup walnuts, chopped
Instructions
Preheat oven to 350 degrees and use your silcone mat or place parchment paper on a baking sheet.
Whisk together the flaxseed and warm water. Let sit for 3-5 minutes.
Add the wet ingredients to a large mixing bowl: vegan butter, cane sugar, apple cide vinegar, vanilla extrat, and flax ‘egg’ – Cream everything together by hand or stand mixer.
Add the dry – flour, salt, baking powder to the mixing bowl. Beat until creamy and fluffy.
Fold in the nuts.
Scoop cookie dough onto the baking sheet. Bake at 350 degrees for 10-14 minutes. Transfer cookies to cooling rack. Enjoy warm!

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It's officially pumpkin everything season and you have to try these cupcakes whether you're a vegan or not. On Friday I wanted some of my regular cupcakes and I remembered that you can substitute the applesauce for pumpkin, at first I was apprehensive about this recipe. I wanted something more of a cupcake consistency and not a muffin if that makes any sense. This recipe really exceeded my expectations. These cupcakes were super moist and flurry. I love that they do not require too many ingredients, and you can actually add your favorite frosting as well. To be honest, I had them with and without vanilla frosting and both options are super yummy.

Are you a fan of pumpkin cupcakes?

Recipe
Ingredients
1 Duncan Hines Box Cake (sifted)
1 Cup of Sparkling Water
1 Can 100% pumpkin puree
Instructions
Combine all ingredients, and follow box instructions for baking.

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I shared this photo on my Instagram feed, and I stated that I would share the recipe on the blog, this pasta salad was so yummy, it's super easy to make, and is perfect for meal prepping. Trust me, it tastes as good as it looks, what I love about this recipe, is you can pretty much put whatever you have on hand to make this salad like cucumbers, chickpeas, and olives. This recipe also keeps well in the refrigerator and is perfect to bring to your next vegan gathering.

Are you a fan of pasta salads?

INGREDIENTS
16 oz. pasta rotini (or your favorite pasta)
1 bell pepper
1 small onion
8 oz. tomatoes
¼ parsley (fresh is preferred, I used dried)
2 scallions -chopped (optional)

Vinaigrette
3 – 4 tablespoons grapeseed oil (you can also use olive oil)
¼ cup apple cider vinegar (white or red wine vinegar is great too)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1/2 teaspoon onion powder
generous pinch mineral salt and fresh cracked pepper
INSTRUCTIONS
Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
Mix the dressing, and prep the veggies while the pasta is cooking.
To assemble the pasta salad, add the pasta, colorful veggies to a large serving bowl, pour the dressing over top and mix well to coat.
Serve this pasta salad at room temperature or chilled.

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Several months ago, I tried the portobello mushroom sandwich at the Shake Shack and I was hooked. I'm not sure why I waited so long to try this sandwich at home, I love that this recipe is super easy to make, and the portobello mushrooms are easily accesible, you can pretty much pick them up at any grocery store which I love. This recipe is also easy to make, and is sure to be a crowd pleaser.

Recipe
Ingredients
Two Portobello Mushrooms
Enough oil for frying (I use grapeseed oil)
1 1/2 cups wheat flour
1 tbsp tapioca flour
1 1/2 tsp Himalayan salt
1 tsp sugar
1 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp basil
1/2 tsp ground ginger
1/2 tsp smoked paprika
1/2 tsp garlic powder
4-5 shakes of oregano to taste

Vegan Egg batter
1 cup Chickpea flour
1/2 cup water

Instructions
Add enough oil to a frying pan and turn it on to medium-low heat.
In another bowl of medium size, begin mixing together the breading ingredients and set aside.
Cut the mushrooms to your desired size. (if the mushrooms are too large for your liking)
Combine all remaining ingredients for the flour mixture
Add the mushrooms to the flour mixture
Take the mushrooms out of the flour mixture and dip them in the egg batter. (the egg batter should be the consistency of pancake batter. Add more water if needed)
Dip the mushrooms back in the flour mixture.
Now place the mushrooms back into the oil.
Allow the mushrooms to cook for 2-3 minutes.
Once the mushrooms are fried, transfer them to a plate with 3-4 layers of paper towels so that some of the oil can be absorbed from the mushrooms.
Allow them to cool for 4 minutes before serving.

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The offical start of summer is in a few short weeks, and it’s the perfect time to try some of my favorite vegan recipes. Of course, these recipes can be indulged throughout the year, however enjoying them during the summer months make them so much more memorable.