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Pumpkin Pie Mummy Snickerdoodles




Makes 14 cookies 



1/2 cup solid vegan butter

3/4 cup coconut sugar

1/2 tablespoon maple syrup

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/3 cup pumpkin puree 

1 1/2 cups gluten free flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoon pumpkin pie spice

1/4 teaspoon himalayan pink salt


-- Melted vegan white chocolate ( I used this )

Sugar eyes




For Crust:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer add vegan butter, coconut sugar, and maple syrup. Whip/cream them together on high-speed till fully incorporated. Add almond extract, vanilla extract, and pumpkin puree. Mix in on medium-high speed. Detach the bowl from the mixer.


Now add the gluten free flour, baking soda, baking powder, pumpkin pie spice, and salt to the pumpkin butter mixture. Stir well with a wooden spoon until all ingredients are fully mixed together. The consistency of the cookie dough should be soft, slightly wet, and malleable -- kind of like a soft playdough. 


To form each cookie, scoop out 1 to 1 1/2 tablespoons of the cookie dough and roll and flatten with your hands. You can mark each cooke with the stamp of a fork for aesthetics if you'd like! Place them on the parchment lined baking sheet with about an index-finger of space between each one. (My cookies were about 1/4-1/2 inch thick and the dough makes around 14 cookies.)


Bake for 15 minutes and allow to cool for 15-30 minutes before drizzling each cookie with melted vegan chocolate and decorating with sugar eyes! 


Enjoy and Happy Halloween♡🍴🎃
















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