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Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
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Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
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vegan, chocolate, gluten-free, easy, paleo, cookies, oil-free, sweet · November 16, 2017

Chocolate Glazed Pumpkin Cookies

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Soft-baked, pumpkin spiced, and deliciously drizzled – these Chocolate Glazed Pumpkin Cookies made with almond or oat flour are an easy fluffy fall treat!

Chocolate Glazed Pumpkin Cookies

What I meant to say was Chocolate Glazed (Super Fluffy!) Pumpkin Cookies. The kind of cookies that look like they were hijacked off the top of a muffin The kind of cookies that taste like a cross between cake and clouds. The kind of cookies you plop onto a pan and then anxiously wait twelve to fifteen minutes while they puff up into perfect pumpkin domes. Yep, you know the ones.

But you’ve never truly experienced a fluffy pumpkin cookie until you’ve experienced one with CHOCOLATE GLAZE. Game changer. How do I know? I did a side-by-side comparison taste test, and the not-chocolate glazed one did not fair so well. So that statement is basically backed by science. When it comes to eating cookies, I am nothing if not thorough.

Chocolate Glazed Pumpkin CookiesChocolate Glazed Pumpkin Cookies

Pumpkin has seen many forms around here over the past few months: pie, pie bars, cake, cake bars (are you noticing a pattern here too?). December – a.k.a. time to let go of pumpkin and embrace peppermint month – is going to hit me hard. Let’s not think about that.

Let’s think about cookies instead. Cute. Quicker than pie. Better because chocolate in every bite. Cookies.

Chocolate Glazed Pumpkin Cookies

I’ve been feeling very conflicted lately when it comes to flours. Almond flour is so butterydelicious but also so expensive but also grain-free. Oat flour is much cheaper but also drier but also doesn’t require a starch to help it hold together. Too many pros and cons and decisions and I just want to eat cookies already.

I’ve been dealing with this inner baking turmoil by switching back and forth between the two, or including an option for both whenever possible. But sometimes it’s just not possible without major tweaking. Luckily this is one of those times where an option for both is possible. But I need you to know that the almond flour ones are better. More moist, more fluffy, more sweet, just better.

Btw. Trader Joe’s almond flour for $7.99 a bag is the cheapest I’ve found, but if you know something I don’t then please share!

Chocolate Glazed Pumpkin Cookies

After making the ever so tumultuous flour decision, the rest is so so simple…

  • Seven ingredients. And we’re talking already in your pantry/fridge, not funky stuff.
  • Blender batter (that is very yummy for un-baked eating).
  • Drop/plop on a pan. But shape them nicely because no butter = no spreading, so go into the oven pokey -> come out of the oven pokey.
  • The world’s easiest chocolate glaze – coconut butter + cacao powder + optional sweetener (I skipped it and zero regrets!)
  • Fluffy choco-drizzled feasting.

And that’s how you do a pillow-y pumpkin cookie right.

She says with zero humility. But one thousand percent YOU GOTTA TRY THESE for realness.

Chocolate Glazed Pumpkin Cookies

Happy pumpkin baking/cloud-making to you!

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Chocolate Glazed Pumpkin Cookies

★★★★★ 5 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 15 cookies 1x
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Description

Soft-baked, pumpkin spiced, and deliciously drizzled – these Chocolate Glazed Pumpkin Cookies made with almond or oat flour are an easy fluffy fall treat! Vegan, gluten-free, paleo.


Ingredients

Scale
  • 3/4 cup (185g) pumpkin puree
  • 1/3 cup (110g) maple syrup
  • 1/4 cup (65g) nut/seed butter ((I used almond butter))
  • 2 tsps baking powder
  • 1 tbsp pumpkin pie spice
  • Pinch of sea salt
  • 2 cups (225g) almond flour ((*see notes for oat flour option))
  • 1/2 cup (60g) tapioca starch ((can sub arrowroot or cornstarch))

Chocolate Glaze

  • 1/4 cup coconut butter
  • 1 tbsp cacao powder
  • Optional: 1 tbsp maple syrup

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the ingredients in a blender or mixing bowl. Blend/mix until combined, but be careful not to over mix.
  3. Drop large spoonfuls of the batter onto a baking pan lined with parchment paper and flatten/smooth them out into domes.
  4. Bake for 13-15 minutes at 350F or until just golden on the bottom edges.
  5. Remove from the oven and cool completely before glazing.
  6. For the glaze, whisk together the ingredients until smooth and drizzle-able. If your coconut butter is too thick, microwave it for a few seconds to soften.
  7. Drizzle the glaze onto the cool cookies and then refrigerate them for 5-10 minutes to set. Enjoy!

Notes

For the oat flour option, replace the almond flour with 1 3/4 cup (210g) oat flour and omit the tapioca starch. They will be somewhat drier, so I recommend using almond flour for best texture and flavor.

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In: vegan, chocolate, gluten-free, easy, paleo, cookies, oil-free, sweet · Tagged: glaze, spice, video, baking, oat flour, maple syrup, soft, fluffy, almond flour, vitamix, paleo, drop cookie, chewy

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Comments

  1. Anna says

    November 16, 2017 at 12:15 pm

    Damn! they have my name written all over them Natalie! Fluffy like a cloud aaaand backed by science- they must be the best cookies in the world! Gimme all of them!

    ★★★★★

    Reply
    • Natalie says

      November 16, 2017 at 5:00 pm

      If science in high school had been more like this kind of science, college/life could’ve gone an entirely different direction for me😂 Thanks Anna!

      Reply
  2. Meriem @ Confessions of a Confectionista says

    November 16, 2017 at 1:30 pm

    Chocolate makes EVERYTHING 10x better!

    Reply
    • Natalie says

      November 16, 2017 at 4:59 pm

      You can say that again! And again. And again. And I think we should just stop talking and start DEVOURING now 🙂

      Reply
  3. Sara says

    November 16, 2017 at 2:52 pm

    Sooooo fluffy I can hardly handle it!! And by hardly handle it I mean I definitely could handle shoveling about 10 in my mouth, as quickly as possible. The flour conundrum is a seriously real struggle, though, so I can totally relate to those feelings! Looks like you made the right choice here, these look so dreamy and the texture looks perfect. Love the idea of a glazed cookie!! Keep on with the pumpkin right up until the calendar tells us we’re supposed to stop, especially if it produces gems like these 🙂

    Reply
    • Natalie says

      November 16, 2017 at 4:57 pm

      I try so hard to not play flour favorites but it’s HARD right?! You do the same I see, alternating between oat and buckwheat and BANANA! How could i forget banana, I need to get back to that one. Really just too many yummy options. Haha or defy the calendar and make pumpkin pies in December secretly too 😉 Thanks Sara!

      Reply
  4. martin says

    November 16, 2017 at 3:14 pm

    Hey Natalie: Can I use 1/2 almond flour and 1/2 oat flour? I am trying to cut the fat while still keeping some of the texture you are talking about. The almond flour is calorie dense. I am a plant-based dietitian who DOES NOT share your recipes with my patients because they are too good and they will eat too much of your great stuff. I only do if they have gotten down to a healthy weight. However, I do use your recipes to keep my lovely wife ensconced in everything you make. Thank you Natalie!

    Reply
    • Natalie says

      November 16, 2017 at 4:53 pm

      Hi Martin! That’s a great idea, could be the perfect happy medium. I’d probably try 1 cup of each to start and only add more if the batter is way too thin to scoop and hold it’s shape. And you shouldn’t need the tapioca in that case, although 1/4 cup could make the texture even better if you have it. I hope you and your wife both enjoy, and I would love to hear how they turn out 🙂

      Reply
  5. Candace Ho says

    November 16, 2017 at 4:27 pm

    How should these cookies be kept? Would it be alright in a airtight container in pantry for a week?

    Reply
    • Natalie says

      November 16, 2017 at 4:51 pm

      If you want them to stay fresh any longer than a few days I’d recommend the fridge, but yep airtight container is perfect!

      Reply
  6. Andrea says

    November 16, 2017 at 11:32 pm

    These look wonderful? Any thoughts on how to make the Chocolate glaze without the coconut butter? I don’t want to skip the chocolate. Thanks!

    Reply
    • Natalie says

      November 17, 2017 at 7:59 am

      You could simply melt down chocolate chips instead and drizzle it on top, that would be just as good!

      Reply
  7. Ela says

    November 18, 2017 at 10:52 pm

    They look so fluffy, soft and “pillowy” and I love that the recipe is so easy to make. Wonderful shots my dear, I can see that the texture of these cookies is just PERFECT! 🙂

    PS: I know this is random, but it’s so funny and interesting that you make almost all recipes in your blender, whereas I make all of my recipes in my food processor, haha. I hate cleaning my blender, that’s why I use my food processor all the time 😀

    ★★★★★

    Reply
    • Natalie says

      November 19, 2017 at 8:18 am

      Pillowy is basically their middle name, right in between “glazed” and “pumpkin” lol. Yeah the blender usage has gotten a bit excessive, I actually get a little annoyed when I have to use a bowl nowadays. That’s so funny because I hate having to clean the food processor so never use it😆 Too many parts! To each their appliance own😊

      Reply
  8. The Vegan 8 says

    November 22, 2017 at 6:45 pm

    Dang, I forgot to comment on this one! Cookies! How dare me and my cookie monster ways, lol. I love that took a simple pumpkin cookie and added a chocolate drizzle on top because everything is better with chocolate in my book! I can never have enough chocolate in my life. These cookies look so darn cute and puffy and I love that they are loaded with my favorite flour and maple syrup! You are speaking my language! And I don’t need to say again how much I love coconut butter, so I’m really loving that drizzle…it would be hard not to just eat it all with a spoon and save some for the cookies, bahahaha! They look TOO GOOD!

    Reply
    • Natalie says

      November 23, 2017 at 11:05 am

      Hahaha no worries at all. Amidst all the pies and pumpkin everything it isn’t exactly prime cookie time…but soon! Happy thanksgiving Brandi, I hope you and your family have a lovely celebration and I know it will be delicious 🙂

      Reply
  9. Gina says

    November 30, 2017 at 8:00 pm

    I made these this morning and they are amazing! I have to guiltily confess I ate three of them cause I just couldn’t help myself. I substituted potato starch for the tapioca starch since I didn’t have it in my pantry. Also, the chocolate glaze wasn’t drizzling for me so I added in a little coconut oil to thin it down and it worked perfectly. You are so creative and all your recipes look amazing. I’m so glad I found your blog but I might gain a few pounds while enjoying it!

    ★★★★★

    Reply
    • Natalie says

      December 1, 2017 at 4:27 pm

      I am so happy you liked these, Gina! And good to know that the potato starch worked too. Yep, I often add a little coconut oil to my melted chocolate too, drizzle-ability can vary a lot with brand and cacao content but that almost always works. Thanks for the kind words, and I look forward to hearing what you try next 🙂

      Reply

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Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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