It is a warmish night here in New York City, I just got done laundry and I'm catching up on a whole bunch of blogging. I wrote out a new recipe on Wednesday and just published a new one (see the pasta dish below) but I want to amp up the recipes a tiny bit and post maybe one more day a week than I am right now. Sometimes during the week time gets away from me or I'm at a loss as to what recipe to work on...so definitely shout out what recipes you would like to see! Head to my Facebook page to get updates and links to past and new recipes.
Just a little bit about a dream of mine....I want to publish a cookbook of raw dessert recipes. Well, they are not all technically raw but they are pretty much all no bake desserts that I love and cherish and want to share with you all. I published an ebook of recipes back in December of 2013 (you can buy that here for just $4.99) and I would love to do it again, only this time, I want to actually hold my book in my hand. Once I figure out how to use my camera with ease (right now I'm using my phone camera), I plan on making and photographing all my recipes and finding someone to publish my cookbook! Send me positive vibes. I plan on meditating on this 😃
These cookies came to fruition when I wanted something sweet and warm and comforting the other day. The cookie dough is delicious enough to eat by itself and I ate plenty of it but I ultimately decided to bake these and they didn't disappoint. I had some for breakfast on Wednesday morning with some soy milk and it was a satisfying breakfast for sure. You can really taste the cinnamon, I would describe these as snickerdoodle cookies with a hint of pumpkin. I didn't roll them in cinnamon instead opting to just sprinkle cinnamon on top of them but you can roll them in all the cinnamon you wish. Some notes will be after the recipe.
1 1/2 cups of oat flour
3/4 cup of coconut sugar
1/2 cup of coconut oil
1/2 cup of pumpkin puree
2 tbsp of vanilla soy milk
1 tbsp of cinnamon
Preheat your oven to 350 degrees. Mix together the flour, sugar and cinnamon in one bowl and then add the rest of the wet ingredients. Mix well until all the ingredients are blended. Form into balls and place on a non stick cookie sheet. Sprinkle some more cinnamon on top of each cookie. Bake at 350 degrees for 10 minutes. The cookies will end up to be soft, tiny and super cinnamon and sugary!
Notes: you can use Earth Balance vegan butter instead of the coconut oil. You can use applesauce instead of the pumpkin or two small mashed bananas. If your milk is flavored and already sweet, use 1/2 cup of coconut sugar. Oat flour is just rolled oats blended in the food processor for a few minutes. Use maple syrup instead of the coconut sugar but cut out the milk. You can add chocolate chips, coconut flakes, chia seeds etc etc.
Also, I got one photo of these cookies because I made them at night and couldn't get a decent indoor photo. Then I scarfed them the next day before I could get a few more photos. Can you tell my weakness is sweets??
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