These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂 I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:
1 can pumpkin purée
1.5 cup blend of oat and buckwheat flour
3/4 cup coconut flour
1/2 cup melted vegan shortening
1 cup coconut sugar
2 tsp vanilla
1/2 cup soymilk
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1+ cups choc chips (my fav brand is Guittard)
1tsp each baking soda and powder
1tsp apple cider vinegar
Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which is a technical baking term;) Enjoy!!
So I know, these are conspicuously Christmas colored and it’s January, but what can I say, I got behind on blogging over the holidays! But here’s the thing, these tasty sugar cookies can be decorated for any holiday, say Valentine’s Day, or Chinese New Year, or just roll them in cinnamon/sugar to make snickerdoodles, these are amply customizable. So, if Christmas is so last year, or you do not celebrate it at all, just imagine whatever color you prefer in lieu of the red/green sprinkles! These are that awesome mix between crunchy yet chewy, and just taste like cookies, not vegan cookies, just cookies!!
1 cup vegan butter or shortening (I used a nutivia variety that is bright yellow to simulate that buttery look)
1.25 cup powdered sugar
1/2 cup stevia
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2.5 cups flour (I used a sprouted wheat flour)
Sprinkles or coconut flakes, or cinnamon/sugar (optional)
Mix all ingredients (except sprinkles) well, form into 1 inch balls, press balls flat into round cookies with a spoon, then press into sprinkles. If doing snickerdoodles, roll balls into cinnamon/sugar before pressing them out flat. These don’t expand or rise that much, so just shape them how you want them to be out of the oven. Place on parchment paper and bake at 375 for 9 minutes. Let cool and then enjoy!
Whether or not you had pumpkin pie yesterday, there is never a bad time for pumpkin waffles! The spices of fall combine with creamy pumpkin and a crunchy waffle bite, for a heavenly brunch food. I cooked some chopped apples with vanilla extract, a little water, blackstrap molasses, and pumpkin pie spice on the stove until the apples became soft, for a spiced apple compote topping! Also pictured is serving simply with syrup and spiced pumpkin seeds. You could even add some cacao nibs or chocolate chips! So good!
1/2 cup pumpkin purée
1 banana, mashed
1tsp apple cider vinegar
2tbs ground flax
1.5 cup rice milk
1 tsp vanilla
1/2 tsp each baking powder and soda
1/2 cup chickpea flour
1/2 cup oats
1 cup buckwheat flour
Simply mix all ingredients well in a bowl, then scoop into a hot greased waffle iron. Because of the thickness of the batter and the moist texture of the pumpkin, I let these stay in the waffle iron longer than typical waffles. When the green light would come in signifying they are ready, I checked and each time they were still doughy in the middle. So I closed it up again and let it cook until the green light came on again after a few more minutes. You can just check periodically until they are cooked to your liking! Top with fruit, pumpkin seeds, syrup, cacao nibs, spiced apples, and enjoy!!!
Soft, chewy, chocolate, and full of super healthy ingredients! I think the cobo of the molasss and buckwheat turn these carob cookies into something deep and dark, and this is a very good thing! Enjoy with a glass of almond milk, or use two cookies as to make a peanut butter and banana mini dessert sandwich (not pictured but definitely tested!). 😀
3/4 cup black soy beans (you could probably subs black beans)
1/3 large avocado
Carob 1/2 cup
Walnuts 1/2 cup
Flax 2 tbs
Buckwheat flour 1/4 cup
1 tsp almond extract
2 tsp quinoa milk (or plant milk of choice)
2 tsp baking powder
2 tsp psyllium
Throw all ingredients in a blender or food processor except for flour and psyllium; place those in a mixing bowl instead. Then pour contents of blender into mixing bowl and complete the mixing. Then scoop onto a baking sheet.
Bake at 400F x10min and enjoy!
The election is finally over! Let’s celebrate with a classic treat! While there are endless variations on making ice cream from frozen bananas, this one is classically awesome. The texture is simply perfect, and for whatever reason when frozen, the banana flavor is less dominant. You can amplify this not-banana-y feature by adding vanilla or other flavor extracts, and other flavors! Today, a classic. I simply love the texture of the creamy base with the crunch of chunks of dark chocolate. Never gets old 🙂
2-3 frozen bananas
1/3 cup almond milk
1 tsp vanilla extract
1/4 dark chocolate bar of choice
1 high speed blender
Blend all ingredients together on on high, adding the chocolate last– and enjoy!!