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We have always had a special place in our hearts for donuts. Sunday mornings meant Lindsay and I would walk to our favorite little donut shoppe to buy and eat way too much sugar for one sitting. Gone are those days, not just because of the distance between our homes, but also because we have so many food restrictions now! Thankfully, Linds saved the day with this creative recipe. This donuts kill any others anyway, so theres not loss. xxoo – Ashley

It’s not possible to tell you how much I love donuts. There are no words. These donuts incapsulate all the melt-in-your-mouth goodness you get from a Krispy Kreme donut, but are completely vegan. I’m not joking when I tell you that you will want to eat them all. But don’t.


1 package yeast

1/4 cup very warm water (110 degrees)

3/4 cup full fat canned coconut milk warmed

1/4 cup sugar

1/2 teaspoon salt

3 tablespoons vegan butter

4 teaspoons ener-g egg replacer whisked with 4 Tablespoons water until frothy

3 cups flour

Canola oil for frying

Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined.

Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl.

The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.

After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a donut cutter or glass. In my opinion, the large round donuts taste the best, but you can also make twists or bars or any other shape you desire. After cutting out the shapes, place them on a greased pan, cover with plastic wrap and let rise for one more hour.

Put about 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes. Oil will need to be very hot before you start. (Hint: Test it with a scrap or donut hole to see if it’s ready.)

When the donuts have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place donuts on paper towels to drain excess oil and then dip them in glaze (see below) and put them on a cooling rack with wax paper under it to set.

Fancy Secret: You can make donuts a day in advance! After they are cut and through the second rise put them in the fridge for the next day. Just make sure they are covered with plastic wrap & air tight. 


Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.

  • Luisa Warren - YummmmmmmmmReplyCancel

  • Raquel Parker - oh! thanks for this recipe! I am waiting for the dough to rise now :-)

Is there anything more adorable than group costumes?! My kids are probably much too old to really believe that, but I might have done some superb convincing in the form of, “Group costumes always get tonsssss of candy.” They bought it. Ironically, Ruby, Quin, Jeremy and Katie (accidentally) dressed up as characters from Peter Pan. Also, please avert your eyes from my brother’s thighs and if you find yourself thinking, “Why would he wear that?” know–he has suffered more than enough. If the windchill factor doesn’t satisfy you as a form of punishment, because he was literally freezing, then maybe being hit on by every old lady on the island will. It’s a cruel world out there guys.

And least you think my brothers might have been the worst costume on the scene – I was pretty enthralled with this guy. I mean, dressing like a man and showing your legs is one thing, but it takes some real guts to go for Tooth Fairy.

  • Katie Campos - The tooth fairy?!!!!! Oh boy. I just have to say my favorite part of your kids costumes and all these adorable pictures is Ever’s feet. The way she’s standing with one of her big tiger paws rolled over in each picture says something about her personality.

*This recipe was recently feature on Disney’s cooking website Spoonful!

All my closest friends would tell you I’m a food addict. They might also use the word “snob” in place of addict, but what do they know?! I just like good food.

So that leads us to today. I’m so excited to start sharing recipes with you here on the blog and even more that my sister will be taking part in this fun venture!  I hadn’t had much experience with sharing recipes until I shared one of my own with Popsugar last year. I couldn’t believe the response I got from it – or that it got a five star rating! Lindsay and I started brainstorming and decided we would need to have the perfect balance of our favorite recipes, clear directions and pretty pictures if we were even going to attempt this. (We have seven kids between us, so setting such a high standard wasn’t the most logical thing to do.)  Then, this past weekend, Lindsay’s entire downstairs of her house flooded. She was homeless, so she called and said, “Guess what?! I’m coming to your house!” and we cooked the whole weekend. You’ll get to see all the recipes over time, but for now, here are the most delicious Vegan, Gluten Free Peanut Butter Cookies you will EVER eat. (Actually, these are better than any peanut butter cookie I’ve ever had – so even if you don’t have food restrictions, you must try these!) xxoo -Ashley


I absolutely love peanut butter cookies. More than I should. These are vegan, gluten free and very simple.  They have a slightly crunchy exterior, but on the inside the texture is ever so chewy, exactly how it should be! Part of the trick to this recipe is blending the mixture in a food processor. This is the model I have and I can’t say enough good things about it!

1 cup almond flour (Note, almond flour is more finely ground than almond meal. However, if you have a hard time finding flour I have used either type in this recipe. If you do use almond meal, the cookies will not have as nice of a texture.)

1 tablespoon oat flour (omit if completely grain free)

1/2 teaspoon baking soda

1/2 cup brown sugar

1/4 cup sugar (plus extra for rolling the cookies in)

1/2 cup natural peanut butter

4 1/2 teaspoons egg replacer prepared (Add 6 tablespoons of water and blend in blender until frothy. This is important!)

1 teaspoon vanilla

In the bowl of a food processor combine: almond flour, oat flour, baking soda, brown sugar and sugar pulsing a few times to blend.

Add peanut butter and process until completely combined.

Next add prepared egg replacer (see above) and vanilla. Let the food processor run for a about 20 seconds until dough has formed.

Roll dough into golf ball sized balls, roll in sugar, place on a parchment paper lined baking sheet.

Bake for 8-9 minutes at 350 F (oven should be preheated).