Simple Pumpkin Cookies!

Pumpkin, pumpkin, pumpkin! It seems to be everywhere these days, and for good reasons! It’s seasonal, comforting and so versatile. We’ve been having some pumpkin soup every week for a while now, and I don’t get tired of how smooth, sweet and nutritious it is. If you know anything about me, however, you know that I have a clear sweet tooth. So, here come the simplest, most delicious and satisfying pumpkin cookies!

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Here’s what you need for 12-15 cookies:

  • 1 cup of oats (I used quick because that’s what I have, but use the kind you prefer)
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup of chia seeds
  • 1 tbs cinnamon
  • 1/4 tsp cloves powder (optional, but really nice)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup of pumpkin puree (I used a can. Make sure it’s just pumpkin puree and not pumpkin pie mix)
  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 1/4 cup mini chocolate chips
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds

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Here’s what you do:

  1. Prepare a cookie sheet: lightly oil it. Preheat your oven to 350F (180C).
  2. Place the dry ingredients (oats, coconut flakes, chia seeds, cinnamon, cloves powder and salt) into your food processor or blender, and mix until you get a smooth powder. Transfer to a mixing bowl.
  3. Add the wet ingredients (pumpkin puree, maple syrup and tahini) to the dry mix and mix until well combined. Mix in the chocolate chips, pumpkin seeds and sesame seeds.
  4. Use one spoonful of the cookie dough and form your cookie shapes. These won’t spread so you can prepare them in any shape you like.
  5. Bake for 15 minutes or until they are slightly golden. These will be soft when they come out of the oven, so let them rest for 10 minutes before you enjoy them!

I really hope you give these a try because they are delicious and so quick to make. Let me know if you try this recipe out!

 

 

Protein cookies: these are addictive!

My gym stocks Complete Cookies by Lenny and Larry … and these cookies are addictive! I mean, you train really hard and then you get to stuff your face with these delicious cookies. It’s a bit counterproductive, but they are hard to resist! Anyways, when I realized they were not particularly good for you (lots of fats and sugars) and had a ton of ingredients (including palm oil), I decided to try and make my own.

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I stumbled upon this very detailed recipe and decided to give it a try. I changed it a bit, and I thought I’d share my favourite flavours here.

Here is what you need for 2 big cookies or 4 regular cookies:

  • 3 tbs almond flour
  • 30 g protein powder (I used Iron Vegan’s vanilla athlete’s blend)
  • 2 tbs nut or seed butter
  • 1 tsp to 1tbs coconut nectar or maple syrup (depending on your taste)
  • 2-3 tbs oat milk

Flavour combinations:

  • Birthday cake: 1 tsp vanilla extract + 1 tbs sprinkles
  • Hazelnut chocolate: 1 tbsp chocolate chips + 1 tbsp whole hazelnuts (also use hazelnut butter if you can find it)
  • Double chocolate: 1 tsp cocoa powder + 1 tbs chocolate chips
  • Choco-coconut: 1 tbs coconut flakes + 1 tbs chocolate chips
  • Peanut butter – chocolate: use peanut butter + 1 tbs chocolate chips

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Here is what you do:

  1. Preheat your oven to 350F (180C).
  2. Mix all the ingredients for your flavour combination in a large bowl until well combined. You might need to add a bit more milk to make every thing smooth. I found that 3 tbs were good for some of the flavours with dryer ingredients.
  3. Devide the batter to form 2 or 4 cookies.
  4. Place on a lined cookie sheet and bake for 15 minutes. Take out of the oven and let cool completely (if you can) before eating them. Store in an air-tight containter. Enjoy!

I really enjoyed making these because the combinations you can come up with are endless. Since you are only making 2 cookies at a time, you can easily mix and match the flavours.  Let me know if you try this out!

 

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Serving: 1 cookie (half the recipe)

 

 

 

 

 

Almond Chocolate Chip Cookies

I’ve been on a baking rampage these last few weeks: cakes and sweets are pretty much all I think about! I’ve been trying out a lot of recipes, tweaking them and coming up with my own. This week, I wanted to finally bake the perfect chocolate chip cookies. These are chewy, naturally sweetened and so easy to prepare.

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Here is what you need:

  • 6 pitted dates soaked in 1/3 cup warm water for 15 minutes
  • 1 1/2 cups almond flour
  • 2 tbs tahini
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 1/4 cup mini chocolate chips

Here is what you do:

  1. Preheat your oven to 350F.
  2. In your blender or food processor, mix the dates with their soaking water until you have a smooth paste. Transfer to a bowl.
  3. Mix in the rest of the ingredients until you have a smooth paste.
  4. With wet hands, make 6 to 8 balls out of the mixture and place them on a lined cookie sheet. Press down on each ball to make out your cookies. These won’t spread too much or change shape while baking so make sure they look good!
  5. Bake for 20 to 30 minutes or until the cookies are golden all around and slightly soft in the middle. Remove from the oven and let cool before removing them from the cookie sheet. Enjoy while they are still warm. They will keep in an air-tight container for a few days in the fridge if you can resist them! Enjoy!

Man, these are amazing cookies! The rims of the cookies are nice and crunchy while the middle is so chewy! I love that they are made from wholesome ingredients and are completely gluten-free. I used mini chocolate chips because they are so cute! Let me know if you try this out!

Hazelnut Pear Oatmeal Cookies

This is a great recipe if you are in a rush in the morning and don’t want to bring a jar of oatmeal with you. You can prepare a batch of cookies ahead and just grab a few when you are ready to go. These little cookies are packed with rich flavours as well as delicious nutrients to keep you full until lunch. Plus, they are sugar-free, oil-free and gluten-free! And they are super simple to make!

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Here is what you need:

  • 1 1/2 cups raw hazelnuts
  • 2 1/2 cups quick oats (I used Bob’s Red Mill gluten-free quick oats)
  • 3 ripe pears
  • 1 tsp vanilla
  • 2 tbs lime or lemon juice
  • 1/2 cup hemp seeds

Here is what you do:

  1. In a frying pan, place the hazelnut and roast them on medium-high heat until they have a nice golden colour. Remove from the heat and let cool completely. Rub the hazelnut between your hands to remove the skins. Separate the nuts from their skins, which you can throw out.
  2. In your food processor, roughly grind 1/2 cup of hazelnut so that you still have big chunks. Place them in a large mixing bowl. Process the rest of the hazelnuts until you have a fine meal. Add to the mixing bowl.
  3. Process one cup of your quick oats into a fine flour and add this to the mixing bowl. Add the rest of the oats without processing them.
  4. Wash and peel the pears and remove their hearts and stems. Process them with the vanilla extract and lime juice until you have a smooth sauce. Add to the mixing bowl along with the hemp seeds.
  5. Mix everything together until you have a thick batter. Make balls with 1 tbs of batter at a time and set them on a lined cookie sheet. Lightly press them down to form your cookies. Place in an oven set at 350F and bake for 15 minutes. Take them out, turn them over and bake for an extra 5 minutes. Remove the cookies from the oven, and place them on a wire rack to cool. Enjoy!

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I love how chunky and tender these cookies are. The hazelnut flavour is delicious, and the pears add a nice level of sweetness, without being too much. This is another recipe where your food processor is pretty much doing everything for you, which makes it super easy and fast to prepare. The hemp seeds add some protein which will help you feel full. By the way, if you want to win a bag of hemp hearts, check this out!  Finally, these are incredibly delicious and perfect on the go! Let me know if you try them out!

Mini Chocolate-Raspberry Ice Cream Sandwiches

Yesterday I attempted aquafaba macarons again. Now, I have experimented with these multiple times, but there’s always something wrong: they melt in the oven, they are hollow, they taste weird, the meringue does not get stiff… But, I keep on trying! Well, the batch I made yesterday is the best so far. Chewy and tender, they don’t have feet, but at least, they did not melt! I’ll consider this one a success!

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As it is supposed to reach 40C today, I really didn’t feel like making a creamy filling. So I went with raspberry quick ice cream. Basically just frozen raspberry, this filling was a great addition to my chocolate cookies. It is tart and fresh and goes really well with the chewy and sweet chocolate!

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Oh, you might be wondering what aquafaba is. Well, it’s the liquid that’s left after you have cooked beans, or the liquid you usually drain out when using canned beans. You might have noticed that this liquid is sticky and egg-like. Well, it can replace eggs in many recipe, including when making meringue! Extraordinary! What I usually do is keep this liquid in my freezer and just take it out when I feel like using it.

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Here is what you need:

  • 200 mL aquafaba (about the amount you can find in one can of beans; I used the liquid from kidney beans.)
  • 2/3 cup icing sugar.
  • 2/3 cup ground almonds
  • splash of vinegar or lemon juice
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 tbs maple syrup

Here is what you do:

  1. In a small sauce pan, bring the aquafaba to a simmer and let reduce until you have about 100mL (a little less than 1/2 cup). Remove from the heat and let chill in the fridge for at least 1 hour.
  2. Pour the aquafaba in a large mixing bowl and use your electric mixer to whisk up until you have stiff peaks. This will take anywhere between 5 to 10 minutes, so hang in there!
  3. Once the meringue is thick, add a splash of lemon juice or vinegar to help it stay stiff. Add the vanilla extract. Whisk a little bit more, until the liquid is all mixed in.
  4. Put the sugar, ground almonds and cocoa powder in a sieve and add that little by little to the meringue. Fold in the meringue using a spatula. Be gentle with the meringue: you don’t want all the air to leave, but you want all the dry ingredients to be well mixed in.
  5. Using a piping bag, pipe a dime size amount of batter on a line cookie sheet. Keep the bag perpendicular with the cookie sheet to have round cookies. Or go crazy!
  6. Preheat your oven to 250F and place the cookie sheet on the top rack. Bake for 30 minutes. DO NOT OPEN THE OVEN! After 30 minutes, turn off the oven and let sit the cookie sheet in the oven for 30 more minutes without peeking.
  7. Take out the cookies and let cool completely before removing them from the cookie sheet. Set aside.
  8. For the ice cream, place the frozen raspberry and maple syrup in your food processor or blender, and blend until smooth.
  9. Scoop some raspberry ice cream on one cookie bottom and top off with another cookie to make super cute miniature ice cream sandwiches! Place in the freezer to set and enjoy!

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I have to say that the no-peeking-in-the-oven is really hard for me because our oven does not have a window: it’s always a complete surprise! I was really happy to see that these little cookies were nice and not puddle-like!

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I love that they are bite size because they make for the perfect no-mess ice cream sandwiches. And, they are adorable! Let me know if you try them out!

 

 

Vegan Pecan Sandies Cookies

Tonight I was craving cookies. Of course I ran to our pantry and looked for chocolate chips. Deception, deception: no more chocolate chips. So, I grabbed the next best thing: pecans.

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Here is what you need:

  • 1 1/4 cup gluten-free flour
  • 1/2 cup pecans
  • 3 tbs maple syrup
  • 5 tbsp coconut oil
  • 1 tbs pistachio oil (or extra coconut oil)
  • 2 tbsp almond milk
  • 1/2 tsp baking powder
  1. In a large pan, toast the pecans on medium heat for 10 minutes. You want them to be slightly toasted and fragrant. Remove from the heat and roughly chop them up.
  2. In a large mixing bowl, mix all the ingredients with your fingers or a fork. I find that using my hands to mix everything up works really well because it helps the coconut oil soften and bind everything up.
  3. Roll the dough between two parchment paper pieces until it is 5mm thick. Use a cookie cutter to cut out around 30 cookies. You might need to re-roll your dough a few times to get all of it cut out.
  4. Spread your cookies on a lined cookie sheet and place in a oven set at 325F for 12 minutes. Let the cookies cool and store them in an air-tight container.

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These cookies are crumbly, not too sweet, full of pecans, soft and very light. They really have that buttery feel that is so typical of sandies and other shortbread cookies. If you like these, you might want to give my coconut shortbread cookies a try too. Both of these are super satisfying and will make you forget that you’re out of chocolate. Yes! Let me know if you try them out!

Coconut Shortbread Cookies

For Christmas, my mom bought a giant box of Walkers’ Scottish shortbread cookies. These cookies, and shortbread in general, are so buttery and deliciously crumbly. I had to try and make a vegan version!

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After perusing the internet to see what the proportion of butter to flour was and thinking about if coconut oil would be a good fit, I decided to try it out.

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I have to say, for a first attempt these are quite scrumptious! and really easy to make too!

Here is what you need:

  • 1/2 coconut oil set at room temperature
  • 1 tbsp vanilla extract (use less if you like)
  • water (1 or 2 tbsp)
  • 1/4 cup coconut sugar
  • 1 cup of gluten free-flour (my mom gave me a bag of GF flour from Baking Co.)
  • 1/4 cup shredded coconut (I used unsweetened)

Here is what you need to do:

  1. In a large bowl, cream the coconut oil using a hand mixer until it is smooth (about one minute).
  2. Add the vanilla extract, sugar, and 1 tbsp of water. Mix until everything is well combined and smooth. Don’t forget to scrape down the sides of bowl.
  3. Add the flour and use a spatula to mix it in. Using the spatula helps keeping the coconut oil cool. I find that using your hands warms it too much.
  4. The mix should feel soft and slightly crumbly, but you should be able to gather it in your hands and form a log shape with it. You can add a little bit of water or flour to adjust the consistency.
  5. On a piece of parchment paper, spread the shredded coconut. Put the log on it and roll it in the coconut. Use the parchment paper as you would a sushi mat and even out the log. Wrap the dough in the parchment paper.
  6. Set the log in the fridge for 30 minutes for the dough to hardened.
  7. Preheat the oven to 350F.
  8. Cut out the log in 18-20 cookies using a sharp knife.  Place them on a cookie sheet lined with parchment paper.
  9. Let the cookies in the oven for 10 minutes. Turn of the oven and let them sit in there for another 10 minutes. Take them out and let them cool.

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These cookies are very soft, have a wonderful coconut flavour, and are just delicious!

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They are completely comparable to the Walkers shortbread! Success!

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