Maggie Baird, mother to global superstars Billie Eilish and Finneas, has built a life and career centered around care, community, and impact. Long before her children became award-winning musicians, Baird was an actor, screenwriter, and vocal coach—but today, she’s best known for her tireless advocacy.
Through her organization Support + Feed, she’s helped sustain vegan restaurants, mobilize fans around climate action, and deliver thousands of plant-based meals to communities in need—from frontline workers in Los Angeles to partner organizations across the country and even stops on Billie’s world tours.
That same spirit of compassion shows up daily in her home kitchen, where food becomes another way to connect, nurture, and inspire. A longtime vegan and devoted climate advocate, Baird brings her passion for sustainability into every part of her life.
On Support + Feed’s social channels, she regularly shares her family’s go-to dishes—from sweet potato French toast to zucchini fritters—to make plant-based cooking feel approachable, comforting, and joyful for anyone looking to incorporate more plant-forward meals into their routine.
Last year, during a “Lunch on Us” fan activity celebrating the release of Billie Eilish’s album Hit Me Hard and Soft, Baird shared one of her family’s favorite cookie recipes: chocolate no-bake cookies. Simple, quick, and very nostalgic, they became an instant favorite. Now, with the holiday season in full swing, we’re bringing this recipe back for a little extra comfort and sweetness.
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So turn up your favorite Billie track, tie on an apron, and grab a mixing bowl—these chewy, chocolatey cookies come together in minutes and are perfect for sharing with the people you love most.
Maggie Baird’s No-Bake Cookies
What You Need:
2 cups sugar
¼ cup cocoa powder
½ cup vegan butter
½ cup unsweetened almond milk
¼ teaspoon salt
½ cup unsalted peanut butter
1 teaspoon vanilla extract
3½ cups oats
What You Do:
1. In a saucepan over medium-high heat, combine sugar, cocoa powder, butter, milk, and salt, and bring to a rapid boil for 2 minutes.
2. Remove from heat immediately and add peanut butter, vanilla, and oats, stirring well. Working quickly, drop by tablespoonfuls onto a lined baking sheet.
3. Set aside and let cool until firm.
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Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
