Chocolate Peppermint Frosted Cookies

Ok, eeeek. Don’t be mad. But I had to do another non-clean dessert.

These were just calling my name. Also, it seemed appropriate to use some candy canes now that we’re officially past Thanksgiving. Goodbye pumpkin…Hello candy canes! (Actually, let’s be real – I will use pumpkin all year long. I can’t not.)

Next recipe, I promise, will be clean! But look at those. Could you say no? peppermint4These were fun to make, especially becuase I made them as a thank you to my new sister-in-law and her adorable family for hosting us for lunch. I may have gone a little overboard with the frosting drizzle, but I dare you to make these and not go overboard with it. peppermint2Also, can we all acknowledge that my manicure matches these cookies perfectly? 🙂 peppermint3

Note: this recipe is adapted from Dinner at the Zoo’s amazing recipe for Peppermint Bark Cookies. So so good, I totally wish I could take credit for these!


  • One 12 ounce bag of mini chocolate chips
  • 4 tablespoons unsalted butter or coconut oil
  • 2/3 cup of whole wheat flour
  • 1/2 teaspoon of baking powder
  • One small dash of finely ground sea salt
  • 2 eggs
  • 3/4 cup of packed brown sugar
  • 1.5 teaspoons of vanilla
  • 8 ounces of white chocolate chips
  • 1.5 cups of crushed candy cane, any flavor!
  • 1/4 cup of white sprinkles of sugar pearls

How to:

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add butter and 2/4 of the total bag of mini chocolate chips. Melt in the microwave in 30 second increments, stirring in between.
  • In a seperate bowl, mix together flour, salt and baking soda.
  • In a third bowl, using a hand mixer to beat eggs, brown sugar and vanilla until it becomes lighter and fluffier.
  • Add the melted chocolate to the third bowl (with eggs and sugar) and mix together slowly.
  • Add in the remaining bag of mini chips.
  • Lastly, add in the flour mixture and mix until it’s well combined.
  • Drop about a tablespoon of mixture on to a pan lined with parchment paper or a prepared cookie sheet. Bake for roughly 12-14 cookies until they start to crack on top.
  • Allow the cookies to cool while you heat up white chocolate, following the same method as you did to melt the chocolate.
  • After the cookies cool, drizzle white chocolate over cookies and sprinkle crushed candy cane and sprinkles across the frosting.
  • Allow them to cook, then indulge!

I haven’t used peppermint much in other cookies or treats that I’ve made. Do you have any favorite cookies or treats that I should try next?


Cinnamon Roll Cookies with Cream Cheese Frosting

I’ll admit it.

As much as I would like to say that I am a clean eater 100% of the time, we all know that’s not really realistic. My close friends know that this is certainly not the case for every single meal. Every once in a while, mama needs something a little juicier. My husband and coworkers grin and deal with my clean baking, since most are as good as or better than other desserts, but I know they love when I throw a surprise non-clean treat their way.

While this blog will always be dedicated to clean desserts & treats, I may post a few “dirty” desserts every so often.

This post happens to be one of the non-clean desserts. Sorry. If you have one, you’ll see why I decided to post these. I personally like these pups more than I like actual cinnamon roll. Unless its Cinnabon. Then Cinnabon wins. Because Cinnabon always wins.




  • 2.75 cups of flour (I used Oat flour, but you could use any kind)
  • 1 teaspoon of baking powder
  • 3/4 of a cup of white sugar
  • 1/2 teaspoon of salt
  • 1 cup of butter or melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Swirl:

  • 1/2 cup of melted coconut oil
  • 2 teaspoons of cinnamon
  • 1 cup of packed brown sugar


  • 2 ounces of cream cheese
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons Almond Milk Cream as needed – I’m a fan of this kind
  • 1 cup of powdered sugar


How to: 

  • Preheat oven to 350. I always forget this part. You should definitely not forget this.
  • In a medium bowl, mix together all dry ingredients – flour, baking powder, sugar and salt.
  • Separately, using a standing mixer, mix together coconut oil, eggs, and vanilla.
  • Turn the mixer to slow and add the dry ingredients slowly. Add about 1/2 cup at a time, mixing in between additions.
  • Next, make the cinnamon swirl mixture.
  • Mix together brown sugar and cinnamon. Mmm. Two of my favs.
  • Line a baking sheet with parchment paper. Take a large chunk of the cookie mixture – about a half of total and drop it on to the parchment.
  • Using a roller or your hands, flatten the cookie dough into a square or rectangle shape.
  • Spoon about half of the cinnamon mixture on to the cookie dough and spread it across the dough completely.
  • Fun part is next. Roll the dough into a log – either hot dog or hamburger style.
  • Using a knife, cut 1/2 inch slices and lay them on their side to make the cookie.
  • Bake 9-11 minutes or until they smell so good, you can’t wait any more 🙂
  • While they cool, make the cream cheese frosting.
  • Using a hand mixer, mix together softened cream cheese, cream and vanilla. Slowly add powdered sugar and mix well.
  • Using a spoon, drizzle frosting over the cookies in any fun design you’d like.

Note: recipe adapted from 

Lemon Chia Muffins (Vegan & Clean!)

Hi – Happy Thanksgiving week!

Did Thanksgiving sneak up on anyone else? It does for me every single year.

My husband (OMG I am still NOT used to saying husband) and I hosted Friendsgiving at our house last weekend so we could show off all of our fun serving stuff we got for the wedding. We had SO MANY LEFTOVERS – we ate turkey & stuffing the entire week. Also, of course we had to finish off the desserts too. After that, I decided I needed a break from Thanksgiving-y foods. I’m normally not a lemon person, but I thought it might be a good break from the Thanksgiving sweetness (especially since we have to do it all over again in a few days!)

Here’s my recipe for clean eating Lemon Chia Muffins. You could pretty easily make these into a loaf too!


  • 1 1/4 cup of coconut flour
  • 2 tablespoons of flax seed powder (just grind up some flax seeds in your Vitamix for a few min. to make this at home!)
  • 1.5 teaspoons of baking powder
  • 1.5 teaspoons of baking soda
  • 1/2 tablespoon of salt
  • 2 heaping tablespoons of Chia seeds
  • 2 tablespoons of melted coconut oil
  • 1 large egg
  • 1/2 cup of applesauce
  • 2 tablespoons of vanilla
  • 1/2 cup of plain (nonflavored) Greek yogurt
  • Juice of 2 medium lemons
  • 1 cup of unsweetened almond milk
  • 1/2 cup of agave
  • Preheat oven to 350 degrees.
  • Mix all dry ingredients together in a medium bowl. (Flour, flax seed powder, baking soda + powder, Chia seeds, salt) 1
  • In a seperate larger bowl, mix together coconut oil, egg, applesauce, and vanilla. Mix well.
  • Then, add in almond milk, yogurt, agave and lemon juice into bowl with wet ingredients. 3
  • Slowly add dry ingredients into bowl with wet ingredients. The Coconut flour will absorb the Almond milk really quickly, so if it looks too dry add in a touch more almond milk. 4
  • Spray a muffin pan. Divide the batter into muffin cups. This should make about 16-20 muffins, depending on how big you want them.
  • Bake at 350 for 22-24 minutes.
  • Let cool and eat!


Pecan Pie Petites (Vegan, Raw, Clean, Paleo-friendly)

Ok so we all know that the desserts that the family brings to Thanksgiving are loaded with sugar and extra processed (and unnecessary!) ingredients – right? Personally, I can hardly ever eat a meal without needing a sweet ending but I hate the idea of eating a dessert made from a box with loads of unhealthy…who knows what! nut4

Juuuuust in time for Thanksgiving, meet my Pecan Pie Petites. You can feed these to pretty much anyone with special diet restrictions and keep them happy, because they’re clean, paleo-friendly, raw & vegan!  (Except they are pretty nut heavy, obviously, so keep these away from the nut-allergic uncle.)

These took about 20 minutes to make in total and were super easy. The worst part? Waiting for them to freeze overnight when all you want to do is shove 0f them in your mouth at once.


Basically, this is another one of my cococtions where you can just put in a food processor, layer it, freeze it and eat it. Done.



Crust Ingredients:

  • 1 Cup Pecans
  • 1/2 cup cashews
  • 2 tablespoons of Agave or Maple Syrup
  • 1 Cup Pitted Dates
  • 1 teaspoon cinnamon
  • 1/2 tablespoon vanilla

Pie Layer Ingredients:

  • 1 Cup Pitted Dates
  • 1 Medium/Large Banana (The more ripe, the better!)
  • 2 Tablespoons of Agave or honey
  • 1.5 cups pecans
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 tablespoon nutmug
  • 1/2 cup No sugar added Almond Milk (optional)
  • Extra pecans for topping – crushed or whole, totally your preference

How to:

  • Mix all of the crust ingredients in your food processor for about 45 seconds, or until it looks chunky but not blended all the way. You’ll want it to be chunky enough to taste the pieces, but ground enough to hold together as a curst.
  • Grease a 8×8 or 9×9 pan and press mixtures into the bottom of the pan. You might want to use your hands to spread it out but make sure it’s level across the entire bottom of the pan.
  • Wash the food processor.
  • Next, add all ingredients from the pie filling into the food processor and mix well. Add in Almond Milk if necessary to make the it a thick pie texture.
  • Pour pie filling over the crust.
  • Don’t forget to lick the spoon 🙂
  • Freeze at least 5 hours – I froze mine overnight.
  • Cut them into 1 inch bites and top with a a mini piece of pecan or pecan crumbs.
  • Lastly, don’t forget to thank everyone who gives you endless compliments on how much these taste like Pecan Pie. 🙂

Whats your favorite Thanksgiving dessert? Have you ever tried to make a clean version of it?

Superfood Stuffed Breakfast Cookies (Vegan, Clean, Gluten Free)

Oats. I eat them every day. I could eat them in seriously any form. I add fruit to them, I add veggies to them (Pumpkin + oats = heaven), I eat them plain. Seriously, so good, so filling and SO good for your heart.


I work out in the mornings. Almost every day, this leaves me scrambling to get out of the of the house in time to make it to work by 8:30 AM. To be fair, I can get to work really whenever I want to, but my brain really works best first thing in the morning so I like to get there nice and early. I never really have time in the AM to eat so normally I don’t eat until I get to work, but I’d much rather eat something earlier.

This brings me to whipping up a batch of Superfood Stuffed Breakfast Cookies. Whip these puppies up on Sunday and have a couple of weeks worth of breakfast ready to go every morning!

The best part is that you really can add any of your favorite superfoods here. I used a few of my favorites, but would have added a lot more if I had it in the pantry!

Superfood Stuffed Breakfast Cookie Ingredients: 

  • 1.5 cups gluten free oats
  • 1/2 cup dried cranberries
  • 1/2 cup dried Goji berries
  • 1/2 cup slivered almonds
  • 1/2 cup flax seed
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup canned pumpkin (Pure pumpkin – make sure this is NOT the canned pumpkin pie mix!)
  • 1/4 Cup melted coconut oil
  • 1/4 cup raw honey
  • 1/8 cup agave
  • Any of your other favorite superfoods! I would highly suggest Pistachios, Pepitas, blueberries, Walnuts, ANY kind of dehydrated fruits, etc!

How to:

1. Mix together all dry ingredients in a large bowl.


2. Add in pumpkin.


3. In a seperate smaller bowl, mix together wet ingredients. Make sure coconut oil is melted!


4. After beating the eggs, add all the wet ingredients into the dry ingredients and mix well! This is the point where I really want to eat the stuff by the spoonful, but there are raw eggs involved so I’m (kind of) able to restrain myself!


5. Drop cookie dough onto parchment paper and push down on them slightly to form the cookie shape. These will not expand as you cook them so make sure they are whatever size/shape you want them to be before baking.

6. Bake for 15 minutes at 325 degrees.

7. Try to restrain yourself from eating them all at once.



Dreamy & Rich Coffee Ice Cream with Cocoa Drizzle (Vegan, Gluten Free, Clean!)

Ok I did it – made my first post! Woo! On to post #2.

I have already learned that not every single one of my attepts is going to be pretty. This one, for example started as Chilled Coffee Ice Cream bars in my head. However, I could see that getting pretty messy. Much better to use a spoon with this 🙂


I really really love is coffee. Hot coffee in the winter, cold coffee in the summer. Something that was hard for me to give up when I started my clean eating diet was coffee creamer. Sometimes, I wondered if I really wanted the creamer more than the coffee… Now, though, I have fallen completely in love with almond milk in my coffee. Typically, steamed almond milk seems to have more of a creamy texture for some reason when you put it in hot coffee. This is my attempt to take my favorite creamy tasting coffee and turn it into a clean dessert!

Also, I am including a “crust” in this recipe. Take or leave the crust, but I found it really gives more of a thick & chewy texture to the mix.


Dreamy & Rich Coffee Ice Cream with Cocoa Drizzle Ingredients: 


  • 1 cup of raw (unsalted) cashews
  • 1 tablespoon of instant coffee (I used regular, but I think any flavored instant coffee would be really good too!)
  • 1 cup of pitted dates

Ice Cream:

  • 1 can (15 oz) canned coconut cream
  • 1 tablespoon instant coffee
  • 4 tablespoons of raw maple syrup
  • 1 teaspoon agave

Chocolate Drizzle:

  • 4 tablespoons melted coconut oil
  • 4 tablespoons of cocao powder
  • 4 tablespoons raw maple syrup

How to:

  • Blend together ingredients for the “crust” in a Vitamix or similar food processor. Drop the mixture into an 8×8 pan and press it down to compress. Pop in the freezer while you start on the ice cream.
  • Melt the coconut oil. Add coconut oil, coconut cream, syrup and agave to a small bowl and mix well.
  • Pour the mixture over the “crust” and pop back in the freezer until solid.
  • Once the layers are frozen, combine all ingredients for the chocolate drizzle.
  • Pour 3/4 of total mixture over the other 2 layers and freeze again. This creates a frozen chocolate layer as the top that kind of reminds me of Chocolate Shell, but healthier 🙂
  • Let everything completely freeze! I let sit in the freezer overnight, but 3-4 hours should do it.
  • Before serving, warm up the remaining chocolate drizzle. Scoop out a hearty amount of the crust + ice cream and serve in a bowl.
  • Add chocolate drizzle as desired and dig in!

Easy Salted Cocoa Cookies (Clean!)

Hey guys! Happy Saturday  🙂

As some of you know, I work for Pinterest. This is amazing for multiple reasons – one of those reasons, of course, is that I get to be on Pinterest all the time. ALL. THE. TIME. I mean, they pay me to do it. If you’re not on Pinterest, stop reading now and sign up. Life changing, for reals.

At this point, my entire Pinterest feed is endless amazing looking desserts, sprinkled with a random rap quote and a cute puppy every now and then. (I love hip hop. And I’ll admit it – I search for cute puppies on Pinterest when I need a mental break at work). “Having” to be on Pinterest all the time now makes me want to bake all the time.  While my real jam is baking SUPER dirty desserts (think Oreos on top of cookie dough on top of brownies with ice cream & hot fudge, etc.), I have turned a new corner.

But, I  can’t give up the sweets. I just can’t. Why would I?

Enter Baking BadAsh. A blog dedicated to my pursuit of taking normally dirty treats and turning them clean. Recipe number one happens to be easy Salted Cocoa cookies. Yes, this chocolate-y goodness below is actually clean & made with healthy ingredients. Indulge now!

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Easy Salted Cocoa Cookies – Clean recipe! 

Cookie Ingredients:

  • 1 cup Coconut flour
  • 1/3 cup Agave or maple syrup
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/3 cup solid coconut oil
  • Coarse Sea Salt, as needed

Filling ingredients:

  • 1/4 Coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 4 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract


How to:

  1. Preheat oven temp to 350 degrees.
  2. In a medium to large bowl, mix almond flour and cocoa powder.
  3. In a seperate bowl, mix together egg, coconut oil, agave or maple syrup, and vanilla. Put in the fridge for a few minutes – it will make it easier to roll into balls if it’s a little chilled.
  4. Roll in to balls and then push them on to a parchment paper.
  5. Sprinkle sea salt over cookies then bake for 12 minutes.
  6. As cookies are baking, star mixing together ingredients for the cookie filling and whip together until  you get to a frosting-like consistency.
  7. When cookies are done, cool for 3-4 minutes then using a frosting tip, add enough to cookie to create the sandwiches. Eat!

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