Thankfully Vegan Pumpkin Snickerdoodle Cookies

What a seriously beautiful time of year for mankind. As much as Thanksgiving is an “American” holiday, people all around the world celebrate it and/or have a similar holiday. Warms my heart that people all over gather around a table and have lots of good food and commune with one another. I pray for people today who don’t have much, that they have a full belly today and hope for the days to come to have food stability. Amen.

Vegan Pumpkin Snickerdoodle Cookies


  • 1/4 cup Pumpkin Puree *
  • 1/2 cup Organic white sugar
  • 1/2 cup Coconut oil *
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Spice
  • 1&1/2 cup Flour of your choosing *
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Cinnamon and 2 tablespoons white sugar for rolling

Instructions- makes about 24

  1. Preheat oven to 350 degrees, lightly oil cookie sheet or use a silpat
  2. Blend melted coconut oil and sugar together with hand mixer or really strong arms and whisk. 
  3. Mix in pumpkin puree and vanilla
  4. Sift all dry ingredients together except those for rolling
  5. Mix wet ingredients in the dry ones and mix (this part is best using your hands) and it’s fun! 
  6. Mix cinnamon and white sugar together with a dash of pumpkin spice on a small plate
  7. Using your hands roll into 1 inch balls and roll into sugar/spice mix on plate
  8. Place on cookie sheet (I fit all 24 on one cookie sheet) about an inch apart and use two your hand to flatten them a little (this step not necessary but I like flatter, even cookies rather than domes) 
  9. Bake for 8 mins, take out of oven and let cool for 10 mins on cookie sheet
  10. Eat, Enjoy and Celebrate
*I made my own pumpkin puree out of the large green/teal pumpkins, it's amazing. Here's how - easy as pie albeit messy.
Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. -Freeze extras and use throughout the year.

*You can use vegan butter if you want a more buttery taste, but I love baking with coconut oil- so versatile!

* I used organic unbleached flour but you could use any flour really, GF flour blend if you need

Three Bath and Body Hacks for When You’re On a Tight Budget

Big things are happening with YourEarthIt so stay tuned to new design and potentially a business out of this thing I started as  hobby. Sorry is has been a little while since I’ve been on here!


With that, my husband and I have been a pretty strict budget these past few months. We’ve had job and housing transitions. Like-make veggie pot pie without the creamy inside…or mixing coconut yogurt to make ‘milk’ for cereal-kind of budget. Some of that was out of laziness or unplanned-ness BUT we did have to tighten up our budget quite a bit; and what came out of it was some pretty frugal and useful tips for bath and body. Less than $5-10 that lasted me around 4+ months!

Three Bath and Body Hacks for When You’re On a Tight Budget.

  1. Don’t use conditioner. Really? Really. If you have average-ish hair (not too greasy, not too dry) than you can definitely can get away with no conditioner. Especially if you use a great all- natural shampoo like I use at Plaine Products. My advice would be to not shampoo your hair every day, ain’t nobody got time for that anyway AND use a tiny bit of oil (see below) or DIY body dew to give it a conditioned feel. As a good family friend always says- dot dot not a lot!
  2. Use inexpensive oil- for everything. In my frugalness, I used olive oil and grapeseed oil for a plethora of uses, like body and face moisturizer, facial oil cleansingDIY dandruff treatment, nail bed treatment, hair conditioner, and MORE!
  3. Use green tea as a tonic/moisturizing spray. Get a box or even better bulk loose leaf organic green tea or tea bags, brew some up, store tea in a glass container in the fridge and use to your liking for a week or so until you need more! It’s easy as that. I use this tonic prior to moisturizing my face, spritz before and after makeup application, spritz my face a dewy look, spray whole body for out of shower rejuvenation and moisture. It also fights acne, is anti-inflammatory and has great anti-oxidant properties (Source). BONUS!



Easter Basket Almond Joy No Bake Cookies

He is Risen!!!

No refined sugar, gluten free, Vegan, almond, chocolate, coconut, no bake Cookies, a yummy mouthful.


1/2 cup agave (or other sweetener of choice, maple syrup, honey etc)

1/2 cup coconut oil

1/2 cup almond butter

1/4 cup cocoa powder

1-1/2 cup oats (quick or old fashion)

1-1/2 cup shredded coconut (split)- we did unsweetened

1/4 cup almonds (1/8 food processed into small/medium sized chunks)


Melt agave, coconut oil, almond butter and cocoa powder in a medium pot on the stove on low/medium stirring frequently until all combined and a little bubbly from the heat. Meanwhile, mix oats, 1/2 of the coconut and the almonds chunks in a bowl. Pour the melted mixture on the dry stuff and stir. Drop with a spoon on silicon baking sheet or wax paper 1-1/2 inch wide. Top with the rest of coconut and an almond (“egg”) in the middle forming the basket. Let sit for 20 mins or put in fridge for 5-10 and enjoy!! Store in fridge for up to a week in a sealed container.

Happy Easter everyone! What an amazing weekend. We celebrate Jesus’ resurrection. I am thankful for the freedom to worship God and opening display my affection. Enjoy this moment, something I continue to tell myself.