Skinny Chunky Monkey Cookies

Last week a friend of mine on Facebook shared a recipe for Skinny Chunky Monkey Cookies. Always on the lookout for easy, straight-forward vegan recipes (especially the sort that involve chocolate!) I saved the recipe and thought I’d give it a try over the weekend. My only other experiences with vegan baking were several years ago when I made vegan carob chip cookies for my vegan friends as a small gift, which I never actually tried myself; and, a few months ago, when I made a blueberry vanilla protein cookie that turned out horrendously awful. I’m no whiz in the kitchen so I was pretty wary of how this undertaking would turn out.

Thankfully, the Skinny Chunky Monkey cookies are a cinch to make. The ingredients are all standard things you’d likely have already; all I had to pick up from the grocery store was the applesauce. The recipe itself is short, sweet, and completely, blissfully idiot-proof; you don’t even have to pull out a mixer (a huge selling point). 

The finished product:

Skinny Chunky Monkey Cookie

So how did they turn out? Actually, really good! The cookies are very soft and a little sticky so you may want to keep them refrigerated so that they don’t get goopy all over your fingers. They are very dense, so a couple of cookies will satisfy your sweet tooth easily; but, I’ll admit that they are a tad bitter thanks to the cocoa. I think next time I make these I will dust the cookies with a fine coat of confectioner’s sugar/icing sugar once they are done baking – this will help make them a little less sticky and a little bit sweeter. All in all, though, delicious results. I realized I forgot to pack some in my lunch for today and am super disappointed!

I can’t figure out where exactly the recipe originated, so I’ll include the one I found on that matches what I found on Facebook. I obviously did not create the recipe, and do not make any claims to it whatsoever.

  • 3 bananas
  • 2 cup(s) oats
  • 1/4 cup(s) peanut butter $
  • 1/4 cup(s) cocoa
  • 1/3 cup(s) unsweetened applesauce
  • 1 teaspoon(s) vanilla


  1. Directions:
  2. Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Just a note: I did end up baking both batches of cookies for closer to 17-18 minutes, so check them at the recommended time and put them back in for longer if need be.




This summer I am taking advantage of the small plot of earth I own that faces the southern sun to actually grow a garden. I selected a small variety of vegetables to plant: onions, broccoli, and tomatoes. Then, because my significant other was adamant about it, we filled in the back of our little triangle-shaped garden with sunflower seeds.

While I’ve been focused on the burgeoning vegetables growing and how my broccoli plant has attracted a pet butterfly I failed to notice just how fast our sunflowers have been growing! I think we may see actual flowers bloom some time in the next couple of weeks.

What is the first thing you planted when you had a bit of earth all to yourself?

Sunflower in July

Sunflower in July

Moby; or, My First Vegan

When I became a fan of Moby (after seeing his video for Natural Blues on MuchMusic circa 2000 and becoming completely and utterly enchanted) one of the first things I learned about him was that he was vegan.  Fourteen years later I still consider Moby a revolutionary musician and artist, and an animal-rights champion I not only admire, but whose complete commitment to living a cruelty-free life inspires me on so many different levels.

I just found this article that Moby wrote for Rolling Stone magazine in March of this year. Give it a read – even if you’re not a fan of his music, Moby’s unflinching devotion to leading a compassionate life is so inspiring.

An Introduction

Hello! Thank you for visiting. My name is Natalie and I have been called many things over the years — sister, daughter, lover, friend, Canadian, drama queen, goofball, animal lover –, and, the newest addition to that list: transitioning vegan. The term *transitioning vegan* is not a label designed to define who I am as an individual. Rather, it is a term that describes how I am trying to live my life – with love, with compassion, and with respect for all living things.

I consider myself an average person. I work a normal, Monday to Friday 9-5 job; I take public transit; I have a boyfriend I love and a dog I love even more (but don’t tell the boyfriend that); I like reading, watching TV, and taking naps; I love junk food and am a self-proclaimed carbohydrate addict; and, I have struggled my whole life with my weight. See? Pretty average. Except, at the start of this year, I followed my heart and decided to completely change my life. Since January 2014, I have gradually been eliminating animal-derived products from my diet. My goal? 100% veganism. Am I there yet? Not by a long shot! But every day I get a little closer.

But hey, don’t panic! This blog is not going to be filled with pictures of starving and abused factory-farmed animals – there are enough places to see those images on the internet without me adding to the mass of misery currently in circulation. This blog is also not going to include solicitations for donations, sermons about what I do or do not believe in, or the hate mongering of those whom some hard-nosed vegans call “carnists”. What this blog WILL be is a treasure box for my thoughts, the things I learn, plant-based recipes that I try, pictures of things I love, hints on living a more ecologically friendly life, and an overall happy place to visit. So stay awhile! Join me on my journey and let’s see where this road takes us.

July 2014

July 2014