OhYaGood

Whole Food Lover + Recipe Hacker

Pumpkin Spice Snickerdoodles

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Now that I feel like I completely mastered the chocolate chip cookie, I’ve been itching to try other kinds. Rough goal, I know. My family is happy to taste test.

This idea came to me after a few unsuccessful attempts at a ginger molasses cookie. Hopefully that will show up on here soon. I like pumpkin spice but not in a nutty way. I mostly enjoy it in a baked good which is why I made these lovely mounds of sugar. If you want to amp up those flavors you could mix in pumpkin pie spice into the cinnamon sugar mixture as well. Enjoy!

Pumpkin Spice Snickerdoodles
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • 2 teaspoons ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½-1 teaspoon pumpkin spice
  • ½ cup maple syrup
  • ½ cup oil, I use avocado
  • 2 Tablespoons molasses
  • Cinnamon sugar for rolling, I used brown but coconut works too.
Instructions
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together with a fork.
  3. Add syrup, oil and molasses to combine.
  4. Roll 1½ inch balls in cinnamon sugar and flatten gently with a fork, crosswise.

 

 

Chocolate Chip Peppermint Cookies

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mintchocolatechipcookieThis is where I state my disbelief that Christmas is exactly four days away. I mean, seriously. How did that happen?! I had intended on putting this recipe up WEEKS ago. I guess better now than after Christmas.

These are some spectacular cookies! Based on my Breakfast Cookie recipe but with more chocolate and mint. YUM! I may or may not get to adding other recipes before the holidays so wishing you all a very joyful time! Thank you for following my blog!

Chocolate Chip Peppermint Cookies
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • 2½ Tablespoons cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons mint extract
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chocolate chips (dairy-free)
  • optional crushed candy cane for garnish
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, cocoa, baking soda and salt in large bowl
  3. Add the extract, syrup, oil and flax seed and stir till pasty
  4. Add the chips until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Press down slightly for a flatter cookie
  7. Bake for 10-11 minutes
  8. When cookies are still warm, lightly press candy cane into each cookie

 

Breakfast Cookies

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Breakfast_CookiesSummer is not over in my book. It’s not until the air is crisp and you smell that smell. Ya know, that fall smell. So I’ll just be over here in my little denial cave and continue to fill my blog with “summer-like” recipes. After all, I’ve taken MOST of the summer off from posting. Seeerrry ’bout that!

I made these AMAZING cookies this past weekend while a friend was visiting and between us, my two girls and my husband they disappeared in a matter of hours. The recipe makes TWO dozen! Get it. You have to make these. They aren’t just for breakfast either. They are just healthy enough that you certainly CAN have them for breakfast and still feel good about that decision. What other cookie has 3g of protein per serving?

Breakfast Cookies
 
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Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chopped walnuts
  • ½ cup raisins
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, baking soda and salt in large bowl
  3. Add the vanilla, syrup, oil and flax seed and stir till pasty
  4. Add the walnuts and raisins until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Bake for 10-11 minutes

 

Raw Chocolate Pecan Cookies

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Chocolate Pecans Cookies

My Grandma used to say “If you aren’t having fun, it’s your own damn fault.” Well, it’s Halloween tomorrow and what I consider the fun part is eating enough sugar your teeth curl. With my dietary restrictions, Halloween candy is in general a no-no, so I made my own sugary delight.

This is NOT my creation but instead a recipe from my favorite vegan chef, Isa Chandra and her book Vegan Cookies Invade Your Cookie Jar. It’s THE BEST if you are looking for dairy-free treats of all kinds. Her website, Post Punk Kitchen is a great source too. If you don’t like pecans, I’m sure almonds or macadamias could work just as well. Hope you all have a fun and safe Halloween!

Chocolate Pecan Cookies
 
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Recipe type: Cookies
Cuisine: American
Serves: 16 cookies
Ingredients
  • 2 cups pecans, divided
  • ½ cup brown rice syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, melted (Enjoy Life is dairy free)
Instructions
  1. Place 1 cup of the pecans in a processor into coarse crumbs
  2. Roughly chop the other cup
  3. In a medium bowl, use a fork to mix together the rice syrup, salt and vanilla
  4. Mix in the pecan crumbs and chopped pecans
  5. Add the melted chocolate
  6. Line a cookie sheet with parchment paper and drop spoonfuls of the mixture onto it
  7. Place the cookies in the fridge for one hour to set. If it's warm outside, keep them refrigerated, otherwise they should be fine at room temp