I've been working on this recipe for quite some time, but I wanted it to be just right before sharing with you. I originally made these cookies with homemade vegan butterscotch chips, which was very delicious but didn't add the special crunch I was looking for. Enter homemade vegan almond toffee (which is great on its own by the way), and these came together beautifully with the addition of some other textural ingredients like oats and coconut. I hope you like them!

Almond Toffee Ingredients
1/2 cup vegan butter
10 tablespoons light brown sugar
1 teaspoon maple syrup
1/4 cup unsweetened soy milk
1/4 teaspoon salt
1/2 cup roasted almonds, roughly chopped

Toffee Oatmeal Banana Cookies Ingredients
1 cup all purpose flour
1/4 cup oat flour (or oats pulsed in food processor)
1/4 cup almond flour (or almonds pulsed in nut grinder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon turmeric (optional)
6 tablespoons vegan butter
1 tablespoon coconut oil
10 tablespoons dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 flax egg (1/2 tablespoon flax meal + 1 1/2 tablespoons water)
1/2 cup (1) really ripe banana, mashed 
1/2 cup quick oats
1/4 cup unsweetened shredded coconut
1/2 cup almond toffee bits, roughly chopped

Directions
While expert sugar candy makers may hate me for this, I found there are two ways to make this toffee: both with a specialized candy thermometer, and without one (with an oven). I wanted to share this because I know not everyone has a working candy thermometer in their kitchen tools arsenal. 

In both methods, before you start making the toffee you'll need to prepare a small heatproof baking pan or glass dish lined with parchment paper. This is the vehicle your hot melted toffee mixture will cool and harden in.

I also recommend having your chopped roasted almonds ready to go so you can add them in right after pouring.

Candy Thermometer Method:

1. Add vegan butter, light brown sugar , maple syrup, soy milk and salt to a large heavy bottomed pot. Turn the heat to medium high and stir constantly with a heatproof spatula as the butter and sugar melt together. The texture will become less grainy as the sugar is melting.
2. Add in the candy thermometer, clipped to the pot if possible.
3. Continue stirring as the mixture comes to a boil. This is an excellent arm workout.
4. Keep stirring until the candy thermometer reads 285°F. Then immediately turn off the heat, remove the candy thermometer and pour the melted toffee mixture into your prepared baking pan or dish. I recommend heatproof gloves for this task, just in case.
5. Sprinkle the chopped roasted almonds onto the melted toffee mixture and use the heatproof spatula to press them in slightly.
6. Remove to a cooling rack and once it comes to room temperature, transfer to the fridge to chill for a few hours.
7. Chop toffee into bite size pieces.

Oven Method:

1. Preheat oven to 375°F.
2. As above, add vegan butter, light brown sugar, maple syrup, soy milk and salt to a large heavy bottomed pot. Turn the heat to medium high and stir constantly with a heatproof spatula as the butter and sugar melt together.
3. Continue stirring and once the mixture comes to a boil, turn off the heat.
4. Pour the mixture into your prepared baking pan or dish and transfer to the oven for 15 minutes to 30 minutes until dark around the edges.  It should harden as it cools.
5. Sprinkle the chopped roasted almonds onto the melted toffee mixture and use the heatproof spatula to press them in slightly.
6. Remove to a cooling rack and once it comes to room temperature, transfer to the fridge to chill for a few hours.
7. Chop toffee into bite size pieces.

Now it's time to make the cookie dough. Normally the first step I list is preheating the oven, but these are best after chilling the dough for at least a few hours before baking. I chilled mine overnight but this requires patience.

First, in a large bowl, whisk together all purpose flour, oat flour, almond flour, baking soda, salt and optional turmeric. This is the dry mixture. Set aside.

Next, using a standing mixer with whisk attachment or hand mixer on low speed, cream together vegan butter and coconut oil with dark brown sugar and granulated sugar for 2 minutes or so, until it's a little fluffier. Add in vanilla, flax egg and mashed banana until mixed. This is the wet mixture.

Slowly add the dry mixture to the wet mixture, scraping the sides of the bowl with a spatula until well combined.

Now stir in the mix ins with a spatula or wooden spoon. This is the quick oats, shredded coconut and chopped toffee.

And if you want some next level deliciously sweet cookie dough with crunchy bits of homemade vegan toffee in it, maybe just stop here and enjoy the dough. It's that good.

Chill the dough for a few hours up to overnight.

When you're ready to bake the cookies, preheat the oven to 350°F. Line a  baking sheet with parchment paper.

Scoop heaping tablespoons of dough onto the baking sheet, a couple inches apart. I used a medium cookie scoop to make this step extra easy and keep the size of the cookies consistent.

If possible, place the baking sheet in the freezer for 5 minutes before baking. This results in a chewier cookie.

Bake cookies for 12-14 minutes, rotating the pan halfway through the baking time. 

Allow cookies to cool for 2 minutes on the pan before transferring to a cooling rack. Enjoy!

These super chocolatey brownies have a lighter than air texture, perfectly paired with a delicate whipped coffee topping.

Dark Chocolate Brownies Ingredients
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
2 tablespoons flax meal + 6 tablespoons water ("flax eggs")
1/2 cup (100 grams) vegan dark chocolate, finely chopped
1/2 cup vegan butter (I used Earth Balance)
2 tablespoons coconut oil
1 cup non-dairy milk (I used Oatly)
1 teaspoon vanilla
1/2 cup vegan chocolate chips (I used Enjoy Life)

Magic Coffee Whip Ingredients
​2 tablespoons instant coffee
1/2 cup granulated sugar
1/3 cup ice cold water
1 teaspoon vanilla (optional)
1/8 teaspoon salt (optional)
1 tablespoon powdered sugar (optional)

Directions
Preheat the oven to 350°F. Grease a muffin tin or line it with baking cups.

With a large bowl (or bowl of a standing mixer), sift together all purpose flour, unsweetened cocoa powder, espresso powder, 1/4 teaspoon salt, baking soda and 1 cup granulated sugar. These are the dry ingredients. Set aside.

In a separate bowl or cup, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax eggs". Set aside.

Combine chopped chocolate, vegan butter and coconut oil in a microwave-safe bowl. Microwave at 50% power for 30 second intervals, stirring in between with a heatproof spatula until it's smooth and shiny. Mine took about 90 seconds.

​Pour the melted chocolate-butter-oil mixture into the large bowl of dry ingredients, and continue stirring with a spatula or with the paddle attachment of a standing mixer. Add in non-dairy milk, vanilla and "flax eggs" until well incorporated. Then, stir in the chocolate chips. This brownie batter should taste amaaazing.

Fill muffin cups a little more than halfway to the top with batter. A large cookie scoop is particularly handy for this task. Bake the brownies at 350°F for 16-20 minutes (until a toothpick inserted in the center comes out mostly clean), rotating the pan halfway through the total baking time. If using a mini muffin tin, reduce baking time to 12-16 minutes.

Allow brownies to cool for a few minutes in the muffin tin before removing them, to a cooling rack if possible. For fudgier brownies, chill in the fridge for a few hours before serving. Either way, make sure they're cool before adding the whip.

Now for the magic whipped coffee topping! It's similar to the internet famous "Dalgona coffee", "cloud coffee" or "whipped coffee", but sweeter and fluffier. Using a standing mixer with the whisk attachment or a mixing bowl and hand mixer, whip together instant coffee granules with 1/2 cup granulated sugar and 1/3 cup ice cold water on high speed for about 3 minutes until it looks much lighter in color and thick like a meringue. Optionally, add in vanilla, salt and powdered sugar, and continue to mix for another minute or so. It holds its shape better without the optional add-ins, but it doesn't taste as good without them.

Dollop some of the whipped coffee topping onto the cooled brownies and voilà! Coffee and chocolate perfection. Enjoy!

This is one of my favorite smoothies to make when I'm craving refreshing fruity goodness. One sip and I'm instantly transported to a faraway tropical island surrounded by colorful birds and flowers.

Ingredients
1 frozen banana
1/2 cup frozen pink dragon fruit or pitaya
1/2 cup frozen pitted cherries
1/2 cup frozen mango
1 tablespoon agave 
1 1/2 cups pineapple juice
vegan whipped cream (optional)
pinch of turmeric (optional)
 
Directions 
Blend together banana, dragon fruit, cherries, mango, agave and pineapple juice until smooth. Optionally, top with a vegan whipped cream and a pinch of turmeric. Enjoy!

 On a mission to create the peanuttiest peanut butter cookies, I added peanut oil and chopped peanuts into my favorite classic peanut butter cookie recipe, criss cross pattern and all. Get ready for a peanut overload! If you have a nut allergy, check out my recipe for Sunflower Seed Butter Cookies instead.

Ingredients
1 1/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for sprinkling on top)
1/2 cup brown sugar
1/2 cup vegan butter (I used Earth Balance)
2 tablespoons peanut oil
1/2 cup creamy peanut butter 
1/4 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup finely chopped peanuts

Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Sift together flour, baking soda and salt. This is the dry mixture. Set aside.

Using a stand mixer or large bowl with hand mixer, whip vegan butter for two minutes. Then add granulated and brown sugars and continue to mix for two more minutes until it gets a little bit fluffy. Gradually add in peanut oil, peanut butter, applesauce and vanilla. Continue mixing until well combined. This is the wet mixture.

Now slowly incorporate the dry mixture into the wet mixture until you have a sticky and delicious dough. Stir in the chopped peanuts with a wooden spoon or spatula.

Refrigerate the dough for 15-20 minutes before baking.

Scoop heaping tablespoons of dough onto the prepared baking sheet, a few inches apart. Using the tines of a fork, press a criss cross pattern into the top of each cookie. Then sprinkle with extra granulated sugar.

Bake for 7-9 minutes until golden. Allow the cookies to cool completely before removing from the baking sheet. Enjoy!

These are my funky and delicious buckwheat waffles, best topped with fresh fruit and a drizzle of something sweet, like cookie butter, almond butter, maple syrup...or all three! Oh, and they're totally vegan and gluten free.
​

Ingredients
1 1/4 cups non-dairy milk + 1 teaspoon apple cider vinegar​ ("buttermilk")
1 tablespoon flax meal + 3 tablespoons water ("flax egg")
1/4 cup oat flour (or spin oats in food processor or blender)
3/4 cup buckwheat flour
1/4 cup hemp seeds
1 teaspoon baking powder
pinch of salt
pinch of cinnamon
​2 tablespoons sugar
1/4 cup vegan butter, melted
1 teaspoon vanilla
1 teaspoon maple syrup
​
​
Directions
​Preheat your waffle iron.

Stir together non-dairy milk and apple cider vinegar in a bowl or cup for the "buttermilk". Set aside.

In a separate bowl or cup, combine 1 tablespoon flax meal and 3 tablespoons water for the "flax egg". Set aside.

Onto the dry mixture. In a large bowl, stir together oat flour, buckwheat flour, hemp seeds, baking powder, salt and cinnamon.

In a medium bowl, whisk sugar, melted vegan butter, vanilla, maple syrup, "buttermilk" and "flax egg" until combined. This is the wet mixture.

Fold the wet mixture into the dry mixture, until it's only a little lumpy. Embrace the lumps...they're delicious.

Pour batter onto hot waffle iron, close and cook until waffles are slightly crisp to the touch. Now you're ready to plate and serve! I highly recommend topping them with banana slices and cookie butter...or anything your heart desires. Enjoy!

I've suffered with eczema for over 20 years, and after trying so many lotions and potions, I am SO happy to share that I found something that actually makes it better. 

I have been using the Hemp Salve from Queen City Hemp on my eczema for a few months now and it has made a huge improvement in my skin. Best of all, it's cruelty free (as many prescription medicated lotions are not), vegan (as many hemp salves contain beeswax), and locally made in my hometown of Cincinnati, Ohio. While there is no mention of healing eczema, Queen City recommends applying the salve for skin and muscle "relief and nourishment". 

Hemp Seed Oil is the main active ingredient in the salve, which contains Vitamin E and Linoleic Acid, both amazing for nourishing skin. The remaining ingredients are Carnauba Wax, Fractionated Coconut Oil, Hemp Extract, and Hemp Root.

The salve is fragrance free, which is ideal those for sensitive skin like me. Its natural scent of it is very nutty and earthy, and can be mixed with your favorite essential oils to customize the scent. I usually put it on at bedtime, so I like mixing in a couple drops of lavender or lemongrass for of a soothing aromatherapy experience.

So far the only downside to the salve is the high price of $49.99 for 2 oz of product. As far as I can tell, this is standard for a hemp salve with full spectrum cannabinoids of this size.

As always on The Vegan Spy, this review is not sponsored. I love trying the latest vegan and cruelty free products and sharing my honest opinions with you, especially when I find something that I think is great!

I also wanted to try using hemp in a recipe, so I made some hearty Buckwheat Hemp Waffles!

This recipe embraces the color changing magic of butterfly pea flower tea, which is a striking blue until anything acidic is added, and then it turns into a gorgeous rich purple. The combination of the tea with cider makes this a perfect fall drink.


Ingredients
1 cup butterfly pea flower tea
1/2 cup apple cider
1 tablespoon agave nectar
​lemon

​
Directions
Prepare hot butterfly pea flower tea. Set aside and watch the blue color do its magic.

Heat apple cider on the stove until steam begins to rise, and pour the cider into the tea.

Stir in agave nectar and a splash of lemon for the finishing touches. Enjoy!

As the colorful eyeshadow trend seemed to build and build over the summer months, Coloured Raine came out with their own iteration of pressed pigments, which are so incredibly vibrant and intense.

I played with the blues, inspired by Absolem the caterpillar from Alice in Wonderland, and created an accompanying delicious autumn Drink Me Potion I think he would approve of.

Coloured Raine Vivid Pigments, $7 each, come in 16 rich matte shades. All are vegan with the exception of "Unbothered", which I replaced with the shade "Gumby" to round out the greens. They also offer all 16 pigments in palette form for $50.

These eyeshadows truly live up to their name. They pack a serious color punch and surpass all of the other bright eyeshadows in my collection in pigmentation and blendability. If you like colorful looks, these are a must.

I feel like I say this a lot, but this has got to be one of my favorite recipes I've ever made! The texture is just right and with the added flavor from the pistachios, not a single soul will be able to refuse a bite of these cookies.
​
​This recipe is adapted from a recipe for "Pumpkin Spice Oatmeal Cream Pies" by Mary-Kate Lynch.
​
Ingredients
2 cups oat flour (or spin oats in food processor or blender)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon 
2 teaspoons matcha powder
1/2 cup unsweetened applesauce
1/2 cup vegan butter (+1/2 cup for filling)
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups rolled oats
1/2 chopped pistachios (optional)
2 cups powdered sugar
Dandies mini marshmallows (optional)
mini vegan chocolate chips (optional)
​
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, sift together flour, baking soda, salt, cinnamon and matcha powder. This is the dry mixture.

In a separate bowl or standing mixer, combine applesauce, 1/2 cup vegan butter, sugar, brown sugar and vanilla. Slowly add in in the dry mixture, then fold in the oats and optional pistachios with a spatula. Jinkies this dough is delicious.

Scoop tablespoon-sized balls of dough onto the lined baking sheet. For flatter more even cookies, press down lightly on each ball of dough with the bottom of a cup or a large spoon. Bake for about 10 minutes and let cool completely before removing from the pan.

For the cream filling, beat together the remaining 1/2 cup of vegan butter with 2 cups powdered sugar, to taste. Feel free to add another spooky natural colorant like turmeric, beetroot powder, spirulina or even charcoal. I kept mine simple.

Once the cookies are cool, spread or pipe cream filling in between two cookies and then, hold the phone, they're done!

Lastly, for the zombie eyes, I used the same technique I used for my Halloween Cutout Cookies last year. Cut mini vegan marshmallows in half (kitchen scissors are great for this) and squish in mini chocolate chips for the pupils. Attach the marshmallow eyes to the cookies with a dot of the cream filling. Enjoy!

The Block Party Palette is the first thing I've tried from Suva Beauty. I love how vibrant the colors are, and though it's a summer collection it transitions really well into fall. Also pictured is the aptly named Summer Dying Fast Collection from Necromancy Cosmetica. And as always, both of these products are vegan and cruelty free!

I thought together the palette and lipsticks would work nicely for my attempt at a glam version of Velma Dinkley. And what Scooby Doo themed look would be complete without some zombies? Zoinks! Here's my recipe for vegan and gluten free Zombie Oatmeal Cream Pies, made extra spooky with matcha and pistachios.