 This was one of those - 'hey, we have a ton of pumpkin puree, we need to use it up, and all the kids want to make is cookies' recipes. Brought to you by a lovely talented friend of mine. They come together quickly and easily, store well, and everyone eats them up. Sweet! So, here you go! Soft, sweet, chewy, and easy-peasy.  Pumpkin Snickerdoodles
Total Time: 15-20 minutes!! Seriously! Ingredients: Cookies: ½ cup coconut oil ¾ cup coconut sugar 1 large egg or flax egg ½ cup pumpkin puree ½ tsp vanilla extract 2 cups flour of choice 1 tsp cinnamon ½ tsp nutmeg ½ tsp ground ginger ¾ tsp baking soda ½ tsp sea salt Cinnamon Coating: ½ cup coconut sugar 1 tsp cinnamon ¼ tsp nutmeg Instructions
 I finally attempted a sugar cookie. Without the sugar. I was once told it wouldn't work, so I stayed away for awhile, until I couldn't resist it any longer. I used coconut sugar. And it worked! Sort of. They're definitely not a regular sugar cookie. They're a coconut sugar cookie. I could eat about a million in one sitting, they are so delicious! So, sugar cookie or not, they're good.  They're soft, crunchy at the edges, melt in your mouth, sweet, easy to roll out and cut into sweet little hearts (as was Hannah's request) and fairly simple to make. Vegan and delicious.  I kind of miss them and might need to make more. They're all gone now. :(  This recipe was adapted from a favorite website of mine, Minimalist Baker, found here.
Coconut Sugar Cookies Total Time: 10 min + Refridgerating Time + 10 min baking Ingredients: 1/2 Cup Vegan Butter (I used Earth Balance Soy-Free Butter, although if you can have soy, use the stick version as it'll hold up better than mine did!) 3/4 cup Coconut Sugar 1/4 cup Pumpkin Puree 1 tbsp vanilla extract 1 3/4 cup all purpose flour 1/2 tbsp corn starch 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 2 tsp unsweetened almond milk What to do: 1. Mix butter, coconut sugar, vanilla, pumpkin with a a mixer until evenly combined. 2. In another bowl, combine dry ingredients flour, corn starch, baking powder, baking soda, and salt. 3. Add dry ingredients to butter mixture and blend until just combined. Careful not to mix too much. Add milk and mix util a soft dough is fomed. Add more flour, if needed. 4. Form into a ball and wrap/cover to refridgerate for 30 min or overnight. 5. Preheat oven to 350 degrees Fahrenhait and positive rack in the centre of the oven. 6. Take ball out of the refridgerator and form into smaller balls, to ease rolling or flattening. Cut into shapes or round into balls and flatten. 7. Arrange cookies on a cold, clean baking sheet. 8. Bake for 10 minutes or so, until slightly brown on edges and not super soft to touch. Tranfer to cooling rack to dry. Store in an airtight container! Yes, you see ones with frosting. No, I won't be posting the frosting recipe. Sadly, it's not refined-sugar-free frosting. I just used almond milk in place of regular milk with icing sugar and vanilla. Not my proudest moment. Reason there are some with frosting and some without! I can't have the frosting, nor should anyone else, but I haven't found a recipe I like yet for the orginial white frosting. Anyone have a recipe for white icing that'll keep like the original stuff does?  This is the evening treat to have in our house. This variety, using almond butter is particularly awesome. However, if you're not into buying the insanely expensive almond butter or perhaps there's a nut allergy nearby, you can omit any of the ingredients except the bananas, they are kind of essential. All other ingredients can be swapped, left out, adjusted, whatever! And you don't really have to measure, we never do, just kind of go for it. Take the risk. You can do it.  And another fantastic use for ripe bananas! Just be sure you peel and chop them BEFORE you put them in the freezer. You'll thank yourself later.  Chocolate Almond Banana Ice Cream
Ingredients: 3 ripe bananas, peeled, chopped, and frozen (overnight) 1 tbsp almond butter (or any nut/seed butter, or omit completely and it still tastes great) 1 tbsp cocoa powder 1 tsp vanilla extract 1/4 cup or a bit more almond milk, or another milk/milk alternative What to do: 1) Take frozen bananas out of freezer and let sit for about 5 minutes if they are rock hard frozen. Then, empty into food processor or high speed blender ensuring they are broken up/separated and not stuck together into large banana chunks) 2) Add in all other ingredients and blend! Blend, blend, blend. Take off top, using a spatula scoop down the sides and smash it down bit to even it out, easier on the blender. Then blend some more. Blend, blend, blend, smash down, scoop, down, blend some more. Repeat until it forms a nice, smooth soft serve ice cream consistency. 3) Work quickly so it doesn't melt much more. Scoop ice cream out into a large bowl, or individual bowls, and place bowls into freezer to firm up a bit more. Lick food processor dishes before washing. A must in our house. 4) After about 30 minutes in the freezer, it should have started to harden back up into a scoop-able ice cream. Serve as is, with an easy dairy-free chocolate sauce, sprinkled with hemp and chia seeds, or chopped strawberry, or all of the above as I like it. Enjoy guys! This is a common dessert in our house! We hope you love it, too! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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