COOKING WITH HOPE – Thyme Kitchen & Trail Mix Cookies (V, GF and Sugar Free)


COOKING WITH HOPE – Thyme Kitchen & Trail Mix Cookies (V, GF and Sugar Free)

In the heart of Windsor, you will find a lifestyle friendly restaurant that supports all types of diet lifestyles. From vegan, vegetarian, gluten free and even Keto, you will find Thyme Kitchen. Providing you with homemade fresh, healthy and of course delicious, breakfast and lunches.

Owner and Chef Julie Myers named her restaurant Thyme Kitchen because their team believes the kitchen is the heart of any home and wanted to open their home to all of their guests. To them, they are all a part of their family.

Thyme’s dine in (open when COVID-19 restrictions lifted) and take out waterfront location at 100 Ouellette Avenue turns three years old in September. Thyme To-Go is another location situated at 640 Chilver Road, proudly serving the community for eight years now. Here they offer catering and prepared meals for special events, or on those days that you some need extra assistance with your busy schedule to feed your family.

Their menu is exceptional as their options are endless. Thyme offers a breakfast, lunch and brunch menu at their dine in location. The menu is locally inspired, and chef driven. Offering dishes such as Mexican tostada, strawberry cheesecake French toast, and breakfast wraps.

Their best sellers… Vegan BLT and the Tofu Crunch Wrap! My absolute favourite too!

Their most popular dish is their vegan BLT and crunch wrap. It is my absolute favourite and I am already planning when I am going to call and place an order for pick up!

Their riverfront location also offers a fridge full of ready to go meals and treats which is perfect for your convenience. Thyme also offers a beautiful seating area this is a great place to visit once their dining room is open again.

Whether you are looking for a plated meal of buffest style dinner for your next event, their Thyme To-Go locations offers pre-set menus or an option to custom design your own for your special events or holidays.

Even prepared meals that are ready for you to pick up on your lunch to bring to work with you or have delivered . . . perfect for those with a busy lifestyle. With a changing menu, options such as pasta salad, sweet potato lentil salad, eggplant parmesan . . . ll you need to do is eat and enjoy!

Thyme would like to thank their incredible customers for all of their support especially now and always. As well as Julie would like to thank the staff; nothing would be possible without her incredibly talented Thyme Team who are constantly doing wonders behind the curtains.

For more information about their hours and menu, visit their website and on social media check their Facebook page or Instagram @thymekitchenwindsor

The Trail mix cookie: Gluten free, sugar free and vegan. Add your favourite nuts/seeds and dried fruits.

This week’s recipe is inspired by Thyme Kitchen. I had a delicious trail mix cookie (my favourite!) from their dine in location. These are gluten free, vegan and sugar free and for a healthy substitution from boxed cookies.

You will need . . .

Dry ingredients

  • 1 cup rolled oats3 tablespoons of oat or almond flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Wet ingredients

  • 2 tablespoons melted coconut oil
  • ¼ cup peanut butter or almond butter
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  • 3 tablespoons dark chocolate chips
  • 2 tablespoons dried cranberries or chopped dates
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons chopped nuts of your choice

How to make . . .

  1. Preheat your oven to 350 degrees and line your cookie sheet with parchment paper.
  2. In a large bowl, combine all your dry ingredients.
  3. In another medium bowl, add your wet ingredients. Mix well.
  4. Add your wet into your dry, use a spatula to fold your extras in.
  5. Scoop 1 to 2 tablespoons of your mixture onto your cookie sheet. Option to use your hands to shape the cookies. If they start to fall apart, use your fingers to put them back together.
  6. You may add optional toppings as well for some extra goodness.
  7. Place them into the oven and bake them for 11 to 15 minutes, checking them at 11.
  8. Continue the process. Allow them to cool and place them into the fridge for an hour to let them cool.
  9. Store them in the fridge for up to two weeks. Enjoy!

Make sure to tag me on Instagram @localplanteater if you give these a try!

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Hope Monaco
Cooking With Hope Hope Monaco is a third year University of Windsor student studying a double major in Communications/Media and Psychology. She is a certified yoga teacher and has been on a plant-based diet for the last three and a half years. Since transitioning to a plant-based diet, she has become very creative in the kitchen and in food photography. This led her to create her own Instagram food blog — Local Plant Eater — and she has recently developed her own website,, where she promotes easy, simple, delicious plant-based recipes for all. She reviews local restaurants, creates her own recipes and shares her favourites as well as her preferred plant-based products. Contact Hope on Instagram @localplanteater or by emailing: [email protected]