Chocolate Chip Cookies

I have finally mastered the perfect cookie recipe!!! Like THE perfect chewy inside-crispy outside-sweet (but not too sweet)-doesn’t fall apart-isn’t hard as rock-tastes like a traditional cookie, recipe. BUT vegan, gluten-free and refined sugar-free. And I promise you, you would never tell the difference. For ages I’ve wanted to make free-from choc chip cookies which don’t taste free-from and finally that day has come! You guys are in for a treat!

I mean…
…Cookie goals or what

I know that there are so many vegan chocolate chip cookie recipes out there so what makes this one different? Well firstly, its gluten-free. I use a mixture of gluten-free flour and ground almonds. And it’s also not only refined sugar-free but also low in sugar overall. I found so many recipes where they used 100g of brown sugar and 100g coconut sugar. I know the sugar content doesn’t bother some people, but it really bothers me. I feel a million times better since cutting out almost all refined sugars from my diet! In this recipe I used just 50g of coconut sugar and a couple of tablespoons of maple syrup and I think it has the perfect amount of sweetness!

The perfect cookie stack

With just 8 simple ingredients, 1 bowl and 20 minutes of your day, you can make these delicious cookies. They are the ultimate crowd-pleaser and enjoyed by vegans and non-vegans alike. Make these for all your family and friends and see if they actually notice! They are a dream eaten warm straight from the tray, crispy on the outside, chewy in the middle, melting chocolate chips with a lovely nutty (almost buttery) flavour. So so lush. Scroll down to see the last pic. COOKIE HEAVEN!!!

I have also included step-by-step photos to demonstrate how ridiculously simple are are to knock up!

Can I also just point out that there is absolutely NOTHING unhealthy in these cookies. Simply just wholefood ingredients mixed together to create something delicious. Healthy eating is all about having a bit of everything. No dieting and no restrictions.

nom nom nom

These cookies are:

  • Slightly crisp on the outside
  • Soft and chewy in the middle
  • Packed with chocolate chunks
  • Sweet but not too sweet
  • Taste so much like traditional cookies
  • Taste slightly nutty and coconutty
  • Made with only wholefood ingredients, no rubbish
  • Vegan, gluten & wheat free, egg free, refined sugar-free
  • Made with A LOT less sugar than other vegan cookies
  • Blooming delicious!

Enjoy! Let me know if you make them!


100g Ground Almonds
50g Gluten-free Plain flour (I use Doves Farm)
50g Coconut sugar
½ tsp Bicarbonate of soda
2 tbsp Maple syrup
3 tbsp Coconut oil, melted and cooled
1 tbsp Dairy-free milk
40g Dark chocolate, chopped into chunks


  1. Preheat the oven to 180 C fan. Grease two baking trays.
  2. Start by mixing the dry ingredients together in a bowl: the ground almonds, flour, coconut sugar and bicarb of soda.
  3. Then add the wet ingredients: the maple syrup, coconut oil (melted and cooled) and milk.
  4. Mix everything together to form a dough.
  5. Finally stir in the chocolate chips.
  6. Roll into 8 evenly sized balls and place on the baking trays, leaving enough room for them to spread.
  7. Bake in the oven for 12-15 minutes until golden brown.
  8. Remove from the oven and allow to cool slightly before placing on a wire rack (if they make it that far!!). Otherwise just eat them straight from the tray. You know what to do 😉
  9. Any remaining cookies can be stored in an airtight container for up to 5 days. But we all know that they won’t last that long!

Healthy eating is all about having a bit of everything. No dieting and no restrictions.

Cookie close up

Free from dairy, egg, gluten and refined sugar. But absolutely no compromise on deliciousness!


As always guys, if you’re making these cookies make sure you tag me on Instagram, Facebook and Twitter , I’d love to see your recreations! Like and comment your thoughts below and share this recipe to spread the cookie love! I’ll be back next weekend with a recipe for Mylkplus nice cream!!!


Dessert, Snacks

Raw Ginger Brownie Bites

Happy Bank Holiday weekend! I have some extremely exciting news to share with you all! My online shop is up and running! You can now order a range of six different homemade treats, all vegan and gluten-free with five being refined sugar-free too! They are made in Dorset using only natural wholefood ingredients, in small batches of 9 portions. We post to any UK address, 1st class, using plastic-free packaging. You can browse our range here.

Now time for this delish raw brownie bite recipe. Just another really simple one; a combo of dates, cacao, oats and ginger, all blended up together and rolled into balls. Quick and super easy, no bake, little chocolate ginger balls. They are so healthy and nutritious too. PLUS they are naturally free from gluten, dairy, refined sugar, soya as well as nuts! I purposely used oats instead of nuts to make them nut-free! They are great when you are short on time and want something sweet and satisfying to grab on your way out the door on busy days!

Little chocolate ginger balls
Naturally free from gluten, dairy, refined sugar, soya as well as nuts


Makes approx 10

230g pitted Dates
60g Oats (gluten-free if desired)
3 tbsp Cacao powder
2 tsp ground Ginger
2 tbsp Cacao nibs
1 ½ tbsp Coconut oil, melted
Pinch of salt


  1. Add all the dry ingredients to a processor: the oats, cacao powder, ginger and salt. Blend for a few seconds until combined and the oats are ground slightly. Then add the cacao nibs.
  2. Depending on what dates you’re using, you might want to soften them in boiling water first before adding them to the mix. If your dates are soft already just put them straight in (but make sure they’re pitted).
  3. Give that a good blend before finally adding the melted coconut oil.
  4. Roll the mixture into balls (not too big) and leave to firm up in the fridge for half an hour.
  5. And that’s it!
Raw brownie mix ready to be rolled

Want to make these extra yum? Dip in melted dark chocolate for even more chocolatey indulgence!

Amazing dipped in peanut butter!

Love these brownie bites, you might like these other no bake balls!

Cacao & Hazelnut Energy Balls
Carrot Cake Energy Balls

Rich and decadent raw brownie bites

If you’re making this recipe, don’t forget to tag me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. You can like this recipe and let me know what you thought in the comments below! Enjoy the long weekend!


Collaboration Recipe, Snacks

Mylkplus Mylk Lollies

Strawberry Cheesecake Cashew Lollies
Chocolate-coated Honeycomb Hazelnut Lollies

Hey everyone, I’m back!! Haven’t posted in over a month as I’ve just been so busy with recent markets and haven’t done much recipe testing. But from now on I’ll be posting a new recipe every Sunday! I’m sharing a really simple one with you guys today as I’m currently busy setting up an online order page where you can buy homemade products from me!

When I say this recipe is really simple, I mean pour into a lolly tray and freeze. Literally couldn’t be any simpler than that!

The essential ingredient in this recipe is of course MYLKPLUS. Here, I’m using both flavours because they are so different and I love them both! If you’re not familiar with this brand (where have you been!) they are grab-and-go dairy-free milkshakes which taste delicious! They are also gluten-free, refined sugar-free, fortified with calcium and vitamin D and have 3 times the nut content of most nut milks. The brand was created by BBC’s The Apprentice finalist Camilla Ainsworth (for those from the UK that might have seen it). She was making it in her kitchen just a few years ago and now it’s available in hundreds of Holland & Barrett stores up and down country with worldwide shipping at The two limited edition flavours are strawberry cashew mylk and salted honeycomb hazelnut milk. If you haven’t tried them yet, I’d definitely recommend giving them a go. Using the code ELBAE at the checkout will get you 20% off at Happy days!

You can check out my Mylkplus page here where you’ll also find more yummy recipes using this mylk!


You will need ice lolly moulds for this recipe

For the strawberry cheesecake cashew mylk lollies
Strawberry Cheesecake Cashew Mylkplus
A few strawberries
For the chocolate-coated honeycomb hazelnut mylk lollies
Salted Honeycomb Hazelnut Mylkplus
20g chopped hazelnuts, for coating
1 tbsp coconut oil
1 ½ tbsp cacao powder
1/2 tbsp maple syrup
Dark chocolate


  1. Slice./quarter some strawberries and put them into a few of the lolly moulds, then pour in the strawberry cashew milk right to the top (I used about 60ml milk per mould).
  2. Pour the honeycomb hazelnut milk into the other moulds.
  3. Freeze for 3-4 hours .
  4. To make the chocolate to coat the honeycomb hazelnut lollies, melt the coconut oil in a pan, take off the heat and add the cacao and maple (alternatively you can melt dark chocolate). The quantity above is enough for two lollies.
  5. Remove from the freezer and dip the lollies all over in the chocolate, followed by the hazelnuts (you’ll have to do this fast because it solidifies instantly).
  6. Enjoy straight away!

Ready for the pics! Obvs had to take them when it was sunny or it wouldn’t be the same 😉

Tastes like frozen strawberry yogurt

So refreshing and light. Perfect afternoon pick-me-up in the sunshine!

Minimum effort, maximum satisfaction

If you’d like to try Mylkplus, head over to and get a 20% discount with the code ELBAE!

If you’re making these lollies I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Tag Mylkplus too! Let me know what you thought in the comments below! Share this recipe to spread the Mylkplus love! Thanks guys, have a great week. I’ll be back next Sunday with another recipe!



Super Simple Vegan Cheese Straws

Hey there guys! Haven’t posted in a while as I’ve been so busy with the Bridport Vegan Market last week. It was such a great day meeting lots of lovely people and almost selling out of all my products! Thank you so much everyone! I’ll update my events page with a little clip of photos from the day! I’ll be back at Bridport Vegan Market on the 13th July!

Now lets get back to the recipe! These super simple cheese straws are vegan, gluten free and so yum! Who doesn’t love a cheese straw! This is sort of an ‘accidental’ recipe as I didn’t plan on making it or posting it on here but the other week I had some leftover puff pastry and had to make something with it! I looked on the packaging and it said ‘off cuts are great for making tasty cheese straws’, so I did! I didn’t have any vegan cheese so I used nutritional yeast instead and it worked a treat! It’s amazing how the combo of dried yeast flakes and buttery pastry can taste like cheese! The mind boggles!

Nutritional yeast is so weird. If you’re not familiar with it, it’s dried inactive yeast flakes with a savoury cheesy taste and the appearance of fish food. If that doesn’t make it sound appetising, I don’t know what will. Haha! Honestly, it’s quite nice and I think it tastes exactly like cheese and onion crisps!

Not like the yeast you make bread with!!

The puff pastry is amazing because it’s ready made! It’s completely ok to buy ready made pastry in a packet. Don’t feel as though you have to make everything from scratch, we all need a bit of convenience in our lives!

So there’s only 2 main ingredients: puff pastry and nutritional yeast, plus some seasoning and dairy-free milk for brushing. I did say they were super simple!

Perfect for dipping and sharing or just as good on their own as a snack!

Hope you enjoy!

Who doesn’t love a cheese straw!


Makes 16 straws

1 x 320g Vegan & Gluten-free Puff Pastry Sheet (can get just vegan, see tip below)
Nutritional Yeast
Dairy-free milk, for brushing
Additional Extras
Few pinches Cayenne Pepper
Dried Thyme


  1. Preheat the oven to 190 C fan and grease two baking trays.
  2. Take your puff pastry sheet and lay it flat on the surface (it should be already rolled out). Brush milk all over the top and then cover with a layer of nutritional yeast.
  3. Season generously all over with salt and black pepper.
  4. Add any additional extras you wish, dried thyme is nice or add cayenne pepper for a spicy kick!
  5. Cut the sheet in half, then cut each half into 8 strips horizontally.
  6. Chill in the fridge for 10-15 minutes. This will make it easier to work with.
  7. Take out the fridge and start twisting! Twist each end in opposite directions a few times so the nutritional yeast side is on the inside. Repeat for each one!
  8. Transfer to the greased baking trays, brush over with more milkand bake for 16-18 minutes until golden brown.
  9. Leave to cool on the trays before digging in.
Dried thyme and cayenne pepper make tasty additions

Vegan and Gluten-free

Super simple recipe you can make for summer picnics and BBQ’s.

Sharing, dipping, snacking, enjoying


  • In this recipe I used Jus-Rol Vegan Ready Rolled Puff Pastry sheet. They also do a gluten-free and vegan puff pastry sheet but I find the vegan one gives a better texture.
  • You can get nutritional yeast from most health food shops. It’s relatively cheap, lasts forever and has many different uses.

As always, don’t forget to tag me on InstagramFacebook and Twitter if you’re making these and use the hashtag #elliesrecipes. Go mad and share this recipe, like and comment your thoughts below! Thank you so much! I’ve got another new recipe coming your way next Saturday! Have a great week!



Carrot Cake Energy Balls

Happy Sunday! Hope you’re having a fantastic weekend! This week has gone really fast for me and I can’t believe its going to be June in TWO WEEKS!! HOW!! I swear it was only Christmas yesterday! It’s strange how the months pass without really realising and then you suddenly find yourself halfway through the year. It scares me.

Anyway, I’ve got another recipe for you guys today – a cake themed energy ball using everyone’s favourite vegetable: carrots! Carrot cake is by far the best way to enjoy carrots, so I’ve come up with a raw version and made them into energy balls. I can tell you now that they taste incredible and exactly like the real thing. Who said healthy snacks can’t taste like cake!

So sweet and satisfying

If you love carrot cake, you’ll love these and if you don’t like carrot cake, you’ll probably love them too! They are so sweet and satisfying and just what you need when you crave actual cake! The classic flavours are to die for. Walnuts, raisins, cinnamon and ginger. Mix that with grated carrot, oats and naturally sweet dates and you’ve got a beautiful thing! Completely vegan, gluten-free and refined sugar-free without any added other stuff. So healthy, but such a delicious treat! Super soft and squidgy too! They take 10 minutes to make from 8 basic ingredients. AND they use up that old carrot that has been lurking in the bottom of the fridge for a while. See, now we’re even reducing food waste, amazing!

I LOVE energy balls!

Perfect as an energy-boosting snack or for dessert. Crumble into overnight oats too!

How good does that look!

Medjool dates are super sweet and sticky, however because they are expensive, I don’t use them in energy balls. Instead, I use regular dates and soak them in boiling water for about 10 minutes to soften them. Added bonus- this makes the mixture slightly warm!

Everything you need to make them, plus desiccated coconut for coating

I love making energy balls because they are so simple, take minutes and you can make them any flavour you want. I love recreating classic cake flavours in energy balls!

Whoops, their naked!
Better cover up!


Makes about 9

140g Dates
40g Oats
1 Carrot, grated (80-90g)
80g Walnuts
40g Raisins/sultanas
½ tsp ground Ginger
1 tsp ground cinnamon
Whole nutmeg, grated (optional)

Desiccated coconut, for rolling


  1. Add the walnuts to a food processor and pulse until nicely chopped (not too fine).
  2. Add the rest of the ingredients (plus a small grating of fresh nutmeg, if using) and blend until the mixture comes together to form a nice sticky dough.
  3. Roll the mixture into evenly sized balls and roll in desiccated coconut.
  4. Eat straight away or store in the fridge, bringing them to room temperature before eating.
Mini bite-sized balls of carrot cake

Vegan, Dairy-free, Gluten-free and Refined sugar-free
Make them nut free too by swapping the walnuts with 50g of sunflower seeds

Had to take a bite for the purposes of a photo!

Last pic. You’re Welcome 😊

Who said healthy snacks can’t taste like cake!

If you’re making these guys, as always, don’t forget to tag me on InstagramFacebook or Twitter, and use the hashtag #elliesrecipes. If you think they are really awesome, share this recipe, like and comment your thoughts below! Thank you so much! Can’t wait to share more recipes with you soon!