The Best Eggless Cookies

I stumbled across this recipe whilst craving something sweet and not having any eggs at home. I’ve been experimenting with baking cookies for such a long time to try and make them big, flat cookies but I was never successful, until now!


Don’t they just look amazing?! Now I have to be honest with you, the first two times I baked these cookies they were perfect. I stupidly didn’t write the recipe down and a month later I’ve been baking like a mad woman trying to get my perfect cookies again. The recipe I’m going to share makes the perfect cookies, although I’ve had to put in a little trick to make them flat – as for some reason they don’t stay flat in the oven anymore! As this cookie is eggless it’s also very easy to make it vegan – just make sure you buy vegan margarine, yoghurt and chocolate.

What you need (makes six big cookies):

  • A packet of chocolate chips/half a chocolate bar (I tend to just cut up a chocolate bar, it’s a lot cheaper!)
  • 1/2 a cup of sugar
  • 1 1/2 cups of flour
  • 3 Tablespoons of oil (I use sunflower oil but coconut oil is also good)
  • 2 Tablespoons of margarine
  • 4 Teaspoons of vanilla yoghurt (If you can’t find vegan yoghurt you could just substitute the yoghurt for oil)
  • 1 Teaspoon of baking powder
  • Vanilla essence or vanilla sugar

What you have to do:

Preheat the oven to 200 degrees Celsius.

Mix the margarine and sugar and vanilla sugar/essence together until it is creamy. Add the oil and yoghurt, mix, and then slowly start adding the flour and baking powder.

Tip: I mix using the back of a spoon, that way the mixture doesn’t get stuck on the spoon.

If you find the mixture is too dry then add some more yoghurt, if you find it’s too liquidy add flour! The mixture should be slightly sticky. Cut your chocolate and mix it in.

Cover your baking tray with baking paper and brush some oil onto the paper. Put generous dollops of mixture onto your baking tray and make sure you spread them out!

20150602_085309 Push each cookie with the back of a spoon to make them flatter. Pop them in the oven for 13 minutes.

And now for the trick:

Check your cookies 2 minutes before they are done – if they look quite “fat” then push each cookie with the back of the spoon again so they are flat. Leave them in the oven for the remainder of the two minutes and then take them out. They should be slightly brown.


Leave to cool and then they’re ready to eat! Let me know how your cookies turn out when you try out my recipe, I hope you enjoy them 🙂

Larissaingermany x



Healthy Potato Wedges

Hi guys!

Here’s a new favourite recipe of mine, I’m loving potatoes at the minute as they leave me feeling full but not heavy. It’s really easy to make and a lot healthier than buying ready made or take out potato wedges. It’s also hassle free as there’s no peeling involved, just a bit of cutting and seasoning and it’s ready to go in the oven.


What you need (for two servings):

  • 6 Medium sized potatoes
  • Salt
  • Pepper
  • Herbs/seasoning – I use frozen herbs (parsley, chive, dill and cress) that are already finely cut.
  • Sunflower oil
  • A dip to serve them with – sour cream and herb quark is my favourite but you can choose what you like!

What you have to do:

Preheat your oven to 200 degrees. Cut your potatoes into quarters and put them on an oven proof plate. Drizzle with oil, sprinkle your herbs, salt and seasoning on top and pop in the oven.


Leave them in the oven for hour until they start looking brown (you can poke them with a knife and if they’re soft in the middle they’re done!)


Wait a few minutes for them to cool and then serve them with your dip. As this recipe is so simple you can experiment with it, maybe sprinkle some cheese on top before they go in the oven or how about using sweet potato instead?

I hope you enjoy it as much as I do!

Larissaingermany x


Super Quick Takeaway Lunch

Hi readers!

Today I’m going to share with you one of my favourite breakfast/lunches that I always take with me. It’s super quick to make in the morning, and if you really have no time mornings you can make it in the evening and leave it in the fridge over night!IMG_20150423_092856What you need:

  • Yoghurt – I usually use natural yoghurt as it’s the healthiest but you can use any you want
  • Muesli or oats
  • Frozen berries/fresh fruit such as apple, strawberry, pear, kiwi… anything you want!
  • shredded coconut
  • honey (this isn’t really needed if you use flavoured yoghurt, but if you do use natural yoghurt then manuka honey is a favourite of mine and has lots of health benefits!)
  • A glass jar/waterproof tupperware – I use yoghurt jars but you can use anything that doesn’t leak

What you have to do:

Layer your glass jar/tupperware with your ingredients.

First spoon in the yoghurt, followed by muesli/oats, fruit, honey (if you need it) and sprinkle with shredded coconut.

Close the lid and ta daaa! It’s already done. Told you it was quick!

If you make it in the evening and leave it in the fridge, you’re basically making “overnight oats” so  the oats have absorbed some liquid from the yoghurt and fruit overnight. If you make it in the morning it just means the oats are a bit more crunchy – both versions are yummy!

I haven’t put the amount of each ingredient, just because you can decide yourself – if you love yoghurt then fill the jar half way up. If you like it dryer then add more oats etc.

Hope you enjoy it!!

Larissaingermany x

Natural yoghurt, muesli, chopped apples with honey and shredded coconut
Natural yoghurt, frozen berries muesli and honey in tupperware
Natural yoghurt, muesli, strawberries, honey and shredded coconut

Healthy banana waffles


Today I’m going to share my favourite waffle recipe that’s super quick, easy and also pretty healthy!

What you will need:

  • 1 1/2 cups of flour (you can also use whole grain flour for a healthier option)
  • 1/2 cup of sugar
  • 1 packet of vanilla sugar (also optional – here in Germany they have little packets of vanilla sugar, but you could add vanilla essence or a real vanilla bean instead!)
  • 1/2 teaspoon of baking powder
  • 2 teaspoons of cinnamon
  • A pinch of salt
  • 2 free range eggs
  • 2 ripe bananas
  • 2 tablespoons sour cream (this ingredient MAKES the waffles, don’t leave it out!)
  • 1/2 cup of oil (you could experiment with coconut oil which I’m planning to do, but I usually just use sunflower oil)
  • A waffle iron

What to do:

Mash the bananas in a bowl with a fork.

Little tip: Before you open the banana, massage the banana skin with your fingers until you feel the banana start softening – this is also a good method for any bananas that aren’t that ripe. This way when you put it in the bowl the bananas are already half mashed!

Add the sugar and vanilla sugar, mixing thoroughly with a spoon or whisk and then add in the eggs.and oil. Mix everything together.

Fold in the flour along with the baking powder, salt, and cinnamon (I love cinnamon and usually I add in more than 2 teaspoons!). Finally add the sour cream and mix everything together but don’t over mix, there’s also no need to use an electrical whisk. The mixture should be quite thick – this isn’t a runny waffle mixture like some recipes!

Brush some oil onto the waffle iron and turn it on. Once it’s heated, put about two tablespoons of the mixture in the middle of the waffle iron. Spread out the mixture carefully with a spoon (try not to scrape around on the waffle iron otherwise you’ll damage the non stick surface) until it’s covered everywhere with about 2 cm space from the edge. Because the mixture is so thick and contains baking powder, it will automatically fill any gaps and “grow” to the edge which is why you need the 2 cm space!

Close the waffle iron and wait a few minutes until the waffle is browned and smells yummy. Remove the waffle and repeat until all the mixture is gone!



Topping suggestions:

  • natural yoghurt
  • shredded coconut
  • honey
  • icing sugar
  • chocolate shavings (take a bar of chocolate and turn it so the back (the smooth side) is facing upwards. Use a knife and slide it along the smooth side to make the shavings)
  • frozen berries
  • fresh berries – strawberries, blueberries, raspberries
  • pomegranate

If you have any other topping ideas then drop me a comment below! Enjoy 🙂

Larissaingermany x

Frozen berries, natural yoghurt, honey, shredded coconut.
Natural yoghurt, honey and dark chocolate shavings
Natural yoghurt, honey, grapes and shredded coconut

(There’s a space here for no reason so I’m just going to write in it to make it look like I did this on purpose. Tum de tum…)