Fall is the perfect time for baking, and my sister and I LOVE making pumpkin cookies around this time of year. These vegan pumpkin cookies are the perfect fall treat. They're decadent, and full of wholesome ingredients! Also, these cookies can easily be made gluten-free.
Honestly, they were gone in a matter of days.
Prep time: 10-15 mins Makes: 11-12 cookies
1 cup oat flour
1/2 cup unbleached organic white flour (GF blend can be substituted)
1 cup pumpkin puree
1/4 cup maple syrup
2 tbsp coconut sugar
1/3 cup unsweetened almond milk
1/3 cup coconut oil
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp (or more) pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1. Preheat oven to 350°. Combine all dry ingredients in a bowl and whisk together, while in a separate bowl combine all the wet ingredients and mix until evenly combined.
2. Add wet ingredients to dry and mix thoroughly. If you'd like, you can add chocolate chips or nuts for an extra crunch by folding them into the dough. Next let the dough sit for about 5 minutes.
3. When ready, scoop the dough onto a parchment lined baking tray (we used about 1/4 - 1/3 cup for the dough - it depends on how large you want the cookies). Bake for 10-15 minutes, or until the edges start to brown.
4. Let cool and enjoy with a glass of cold almond milk!
My sister and I love making these healthy treats. One of our favorite vegan treats to make, are these vegan peanut butter cups! They melt in your mouth, have a rich chocolaty flavor, filled with gooey peanut butter, and are so easy to make! Using only FOUR ingredients, the ingredients for these cute little cups should already be in your pantry!
Not only are they sweet, they are packed full of antioxidants from the coconut oil and cacao powder and pack some protien from the nut butter. We think they're just as good as a real Reese's Pieces cup, only a LOT healthier!
Prep time: 15 minutes Makes: 2 largecups
4 tbsp coconut oil, melted
2 tbsp cacao powder
2 tbsp maple syrup
2 tbsp soft peanut butter (or almond butter)
1, Melt coconut oil in a small bowl, then add cacao power and maple syrup, mixing until evenly combined.
2. Pour 1 tablespoon (each) of the mixture into a small muffin tray or tin and place in the freezer. Allow to set in the freezer for about ten minutes.
3. Once the mixture has set in the trays, put 1 tablespoon (each) of peanut butter on top, and pour the rest of the coconut oil mixture over the top (you may have to reheat so it's in liquid form again).
4. Place back in the freezer for fifteen minutes until everything is set and enjoy!
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