Chocolate Black Bean Cookies

1 cup rolled oatsBrownie Cookies

1/2 cup raw walnuts*

1/2 cup cooked black beans

30 small pitted dates

2 T cocoa powder

1/2 t baking soda

1/2 T apple cider vinegar

Process all ingredients in a food processor until a dough forms. Scoop out desired amount of dough and place on a cookies sheet limed with parchment paper. Flatten and from into a cookie shape. Cookies will not spread when cooked. Bake at 350 degrees for 10 minutes.

*For those with nut allergies, substitute 1/2 hemp seeds and 1/2 sunflower seeds.

Cranberry Spice Cookies

20 small pitted dates soaked in 1/2 cup water

1/4 cup pumpkin seeds

1/4 cup hemp seeds

1 1/2 cup rolled oats, divided

1 t. baking soda

1 t cinnamon

1/4 t nutmeg

1/8 t cloves

1/2 cup fruit juice sweetened dried cranberries

Soak dates for at least 4 hours. Grind seeds and 1/2 cup oats to powder in 2 batches in a coffee grinder or use a strong blender.  Add soaked dates, along with soak water, ground seeds and oats, baking soda and spices to food processor fitted with the S blade.  Process till smooth. Manually stir in oats and dried cranberries. Process briefly if need to make sure all is mixed well. Scoop out dough with a spoon or cookie scoop and place on cookie sheet lined with parchment paper. Mash just a bit with a fork. Bake at 350 for 12 – 13 minutes. 

Gingerbread Man Cookies

From my cookbook Whole Food American Favorites

A strong blender such as a Vitamix or BlendTec., or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.

 25 small pitted dates

2 1/4 cups white wheat flour, sifted

2 t baking powder

1/4 t sea salt

1 1/2 t powdered ginger

1 t cinnamon

1/4 t cloves

1/3 cup molasses

1 cup raw cashews

1 t vanilla


Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper or wax paper.  Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Use raisins or dried cranberries to decorage. Bake for 10 minutes at 350 degrees.

Oatmeal Chocolate Chip Cookies

20 small pitted dates soaked in 1/3 cup water

1 1/2 cup rolled oats, divided

1/4 cup hemp seeds*

1/4 cup sunflower seeds*

1 T apple cider vinegar

1 t baking soda

1/4 cup mini non-dairy chocolate chips


In a food processor with an S blade, grind dates, including soak water, 1/2 cup oats, seeds, and vinegar until creamy. Manually stir in baking soda and remaining oats, until well incorporated. Process briefly if needed. Manually stir in chocolate chips. Process briefly if needed. It’s best not to process the oats too much. Scoop out dough and place on a cookie sheet lined with parchment paper.  Flatten using your hand and a piece of parchment paper or wax paper to keep from sticking to your hand. Bake until slightly brown, about 12 – 13 minutes.

*If needed, grind seeds in a coffee grinder first to make sure they get finely ground.

* 1/2 cup pecans or walnuts can be used in place of the seeds

Almond Sugar Cookies

From my cookbook Whole Food American Favorites

1 cup raw almonds (raw cashews work too)

1 cup rolled oats

1 cup pitted dates

1/2 t almond extract

1 t baking soda

1 T apple cider vinegar

Chop all ingredients in a food processor until a dough starts to form. Add a tablespoon of water to help it become sticky. Using a cookie scoop or tablespoon, scoop out dough, roll in a ball and mash to a cookie shape. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 – 12 minutes. 

Can’t “Beet” it Chocolate Cake

Revised From Whole Food American Favorites

1 cup raisins soaked in 1/2 cup water

1 cup canned shredded beets

1/4 cup hemp seeds

1/4 cup sunflower seeds

10 small pitted dates

1 t vanilla

1 1/2 cups rolled oats ground to flour

1/2 cup cocoa powder

1  t baking soda

2 t baking powder

Soak raisins in the water for about an hour to soften. Blend raisins and soak water with beets, dates, seeds, and vanilla until smooth. Whisk dry ingredients together in a large mixing bowl. Mix wet ingredients into dry ingredients. Mix well, but don’t over mix. Pour into 9” round cake pan. Bake at 350 for 20 – 25 minutes. If desired, spread with Chocolate Frosting.

Chocolate Frosting

22 small pitted dates
1/3 cup walnuts or pecans, raw
1 1/4 cup water
3 T cocoa powder

Soak dates in 1 cup water for a few hours for easier blending. Blend all ingredients until smooth.


Raw Blueberry Pie w/ Nut Crust

Blue berry pieRaw Blueberry Pie

7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided

Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.

If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder.  Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.

Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.

Nut Crust

1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla

Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.

Banana Oatmeal Chocolate Chip Cookie

This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious! 

3 ripe bananas, peeledBanana Oatmeal Chocolate Chip Cookies
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins

Preheat oven to 350 F.

Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.

To make these gluten free, blend 1/2 cup oats with bananas and dates.

Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.

Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.

Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.

Bake 15–18 minutes.


“I made the Banana Oatmeal cookies and was surprised how good they are.  I used all oatmeal and made them in the food processor.  Great way to use ripe bananas.  Thanks for the recipe!”  Barbara, St. George

Lemon Cashew Cookie

These lemon cookies are simple to make and simply delicious!

3/4 cup rolled oatsLemon Cookies
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla

Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.


Use 1 1/2 cups rolled oats in place of using both oats and millet.

Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.

Banana Bread Muffin Bites

Recipe from Whole Food American FavoritesBanana Bread Muffin Bites


25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda


Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

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Whole Food Goodness

“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
"Your recipes are making it much easier for us to keep on the diet." Yvonne, St. George
“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

You can purchase a copy of Whole Food Goodness at these locations:

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St. George, Utah 84770

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1241 North Main, Layton, UT 84041