Vegan Triple Chocolate Oatmeal Cookies

#glutenfree and #vegan recipe for healthy and delicious triple chocolate cookies.  Only 5 ingredients! -

As simple as this recipe is, I can’t believe it’s so delicious!  I had to eat two just to be sure I wasn’t mistaken.  Maybe I should eat another just to be completely sure of its deliciousness.  I do what I can to ensure honest evaluations.  I’m here for you!

This recipe happened because the girls and I needed a little chocolate to push through our day.  Homeschooling can be hard, folks!

This was a perfect way to integrate life skills into our day.  The recipe is so simple, even a five-year old can do it and she did!  I have found that my little picky eater is more likely to eat the foods she helps make.  Get the kids in the kitchen and make these healthy chocolate cookies.

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Easy Marinated Feta Recipe

Simple marinated feta - the simple hive

One of the easiest and most delicious condiments in this wonderful world of ours is marinated feta.  There.  I said it.  It’s on the internet.  It must be true.

I love marinated feta on salads, but my favorite way to have it is on sandwiches.  I had the best sandwich of my entire live a couple of months ago at a local cafe and it rocked my world.  I have been recreating it and I will share it with you as soon as I have perfected the flavors.  One component of this life-altering sandwich was this marinated feta.

The recipe is simple.  I don’t think it can be called a recipe, but I don’t know what else to call it.  Any suggestions are greatly appreciated.

Simple Marinated Feta


1 bottle of Italian dressing (or homemade)

1 block of feta cheese

2 bay leaves


Crumble the feta.

Easy marinated feta - the simple hive

Place the feta in a mason jar, wedging the bay leaves down along the side of the jar.

Pour the Italian dressing over the top and cover it with a lid.

Easy marinated feta - the simple hive


Simple marinated feta - the simple hive

Refrigerate the jar and it will last for weeks, maybe longer.  Ours is usually eaten before then.

That’s all there is to it!  You can get as fancy as you want with the Italian dressing.  Make it from scratch if you want.  I went with a bottle of store-bought dressing  I had in my pantry since we keep it simple here at the hive, but I have also used homemade dressing with fantastic results.  Go with your heart on this!

Island Coconut Loose Tea Blend


Island Coconut Loose Tea Blend

Because it’s cold outside and hot tea is the only thing right now that keeps me from going into total hibernation, I’ve been tinkering in the kitchen with some new loose tea blends.  I stocked up with some organic herbs earlier in the year to help us live healthier and improve our overall well-being.  Herbal tea soothes the soul, folks!

Soul-soothing is what I need.  Always.

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Because I’m cold-natured and long for a sunny, beach destination any time of the year, I made this tea blend.

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Cooking with Kids: Chapati Indian Flatbread



Cooking with Kids: Chipati Indian Flatbread

In many families in which parents educate their children at home, cooking is interwoven seamlessly into the school day. Math, reading, science and critical thinking skills are cultivated and honed through measuring, reading recipes, baking and substituting ingredients. Children becomes great home cooks at an early age and learn to clean up after themselves and appreciate their parents who loving provide them with food on the table and a roof over their heads.

Sounds lovely, doesn’t it?

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Gluten-free Italian Wedding Soup

gluten-free Italian wedding soup | the simple hive Traditionally, Italian wedding soup contains meatballs and orzo, both which contain gluten. Therefore, this soup is off-limits for me.  Naturally, it would be the one soup I crave on these cold, rainy days that have parked themselves over Texas.

A shout out for you folks dealing with mountains of snow right now: I wish you the best.  I don’t know how you do it.  I would break.

Thankfully, I had the ingredients on hand to make some turkey meatballs and satisfy the need for the aforementioned soup.

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Gluten-free and Vegan Coconut Sugar Cookies




Vegan and Gluten Free Coconut Sugar Cookies | the simple hive

Because my issues with gluten and Baby Honeybee’s severe egg allergy and mild milk allergy, I have made it a priority to figure out this whole gluten-free and vegan baking thing. In the past, when I bake cookies for the family, my focus has been on egg-free, not necessarily dairy or gluten-free and I often get left out.  No fair.

That all changed when I came across this recipe for gluten, dairy and egg-free coconut sugar cookie recipe from yammiesglutenfreedom.

The recipe, as written, accommodated all our needs without any substitutions. She is awesome.  I might cry a little.

Seriously, she is an amazing young woman.  Check out this About Me page on one of her blogs.  Impressive.

I could ramble on, or I could move along to the recipe.  That’s really why you are all here, anyway.  Well, there may be a few of you who love to read the ramblings of a lunatic. You know who you are.


Coconut Sugar Cookies

What you need:

1 c. sugar

1/2 c. coconut oil

1/3 c. coconut milk, full-fat

2 tsp. vanilla (make sure yours is gluten-free)

3/4 c. white rice flour

1/3 c. coconut flour

2 Tbsp. potato starch

1/2 tsp. baking powder

1/2 tsp. baking soda

coconut frosting (recipe follows)

What you do:

Combine the dry ingredients in a separate bowl and set aside.

Cream together the coconut oil and sugar with an electric mixer. If your coconut oil is too hard, soften it in the microwave for about 15-20 seconds, then add the sugar and mix.

Add the coconut milk and vanilla and mix well.

Add the dry ingredients to the wet ingredients a third at a time, mixing thoroughly.  The mixture will be moist and fluffy.

Cover the bowl with a clean towel and let sit at room temperature while the oven preheat to 350 degrees F.

Line 2 baking sheets with parchment paper.  Use a small scoop or your hands to roll 1.5″ balls of cookie dough.  Do not flatten the dough and you will get a nice, soft cookie.

1.5 inch balls

Bake for 11-12 minutes, rotating the trays halfway in the cooking time.

Let cool for about 3 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Frost with the following recipe when completely cooled.


Coconut Frosting

1/4 c. coconut oil

1 tsp. vanilla

2 cups powdered sugar (the original recipe calls for 3 1/4 cup of powdered sugar, but I needed much less)

6 Tbsp. full-fat coconut milk


Sift the powdered sugar through a fine mesh sieve to remove any lumps.

In a separate bowl, mix together the coconut oil and vanilla.  Alternate adding the powdered sugar and the coconut milk, mixing well.

coconut frosting | the simple hive

Spread the frosting on each cooled cookie.  The coconut oil give the frosting the consistency of buttercream, so you can use a pastry bag to make them as fancy as you like.

gluten-free and vegan cookie love | the simple hive

Now go on.  Make these and share the cookie love.

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This post is linked-up with The Art of Home-Making Mondays.  Hop on over to the party at Strangers and Pilgrims on Earth for other great blogs.

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