Pumpkin Spice Cookies

We haven't posted a dessert recipe in quite some time, but trust us when we say that this one was well worth the wait. Cookies may just be our favorite dessert to make... and eat (obviously). These pumpkin cookies were amazing and made our apartment smell heavenly. A combination of the cakey, melt-in-your-mouth texture and warm fall spices will leave your buds longing for more. The best part? They're both vegan and gluten free so feel free to indulge!  

*Makes approximately 12 cookies

Ingredients:

1 1/2 tsp ground flax seed

1 tbsp warm water

1 1/4 cup oat flour (*gluten free)

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 tbsp butter or earth balance, softened

3/4 cup sugar (we used a blend of coconut sugar and brown sugar)

1/2 cup organic canned pumpkin (not pumpkin pie filling)

1/2 tsp vanilla extract 

Optional Mix-ins and Toppings:

1/4 cup chopped walnuts

1/4 cup mixed raisins

confectioners sugar for sprinkling 

Directions:

• Preheat oven to 350 degrees. 
• In a medium bowl, prepare flax eggs by mixing ground flax seed and water and set aside.
• In a large bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the butter, sugar, pumpkin puree and vanilla to flax eggs and cream together until smooth.
• Combine wet ingredients with flour mixture.
• Fold in nuts, raisins, a whole lot of love, and pretty much anything else that you want. 
• Scoop dough by the tablespoon onto a baking sheet prepped with parchment paper or non-stick cooking spray. 
• Pop the tray into the oven and patiently wait 15 minutes for your little pumpkin pillows to finish baking. 
• Transfer cookies to a wire rack and all to cool before sprinkling with confectioners sugar.
• Fight the urge to eat the whole tray.... but we totally won't judge you if you do.

Pumpkin Spice Granola

Fall is finally upon us and we are kickstarting the month of October with this delicious pumpkin granola recipe. Eat it with milk, yogurt, on pancakes or even by itself! The nuts and raisins give the oats an extra boost, adding protein and keeping you fuller longer.

Ingredients:

2 cups old fashioned rolled oats

1/2 cup chopped mixed nuts (we used walnuts and almonds)

1/4 cup pumpkin seeds

1/4 cup golden raisins

~1/8 cup dried unsweetened coconut 

1/4 cup brown sugar

1/4 tsp sea salt

1 1/2 tbsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 cup canned pumpkin

1/4 cup agave or honey

3 tbsp coconut oil 

Directions:

• Preheat oven to 350 degrees
• Combine all dry ingredients and spices in a large bowl
• In a small microwavable bowl, combine coconut oil and agave. Microwave until melted and easy to pour
• Pour agave and oil mixture over the dry ingredients
• Finally, add the pumpkin. **We found it easiest to use a rubber spatula or even your hands to make sure all oats are coated evenly. 
• Pour oats onto a large baking sheet lined with parchment paper or a silpat
• Toast oats in the oven for about 6 minutes before tossing. Bake for another 8 minutes or so, or until golden. Be sure to watch the oats so they do not burn! 
• Remove the tray from the oven and allow the granola to cool completely before transferring it to an airtight jar or container. 
• ENJOY! :) nom