Back to School Series: Pumpkin Spice Cookies (Paleo/Vegan)

August 18, 2017

Back to school got ya in a slump? Me too. As a college student, the first day of school means the first day of fall for me. Now normally I am a pretty positive, upbeat person, but man....15 years of school will get ya! There are now no sleep in days, summer vacations on the horizon, time by the pool, or freedom in my life, so summer might as well be long gone. Now I don't know about you, but August 22nd (back to school for me) has been a dreaded day since the last day of final exams, and I'm feeling pretty bummed out. In pursuit of destroying this Debbie-downer mentality, I decided to immerse myself in fall by engulfing my entire house with the smell of pumpkin spice. Surprisingly, it actually worked! The warm aroma of cookies in the oven upped my mood a little and made me think...maybe I will survive senior year. If you too, are holding onto every last second summer has to offer, I suggest baking these pumpkin spice cookies to turn that frown upside down! 

The best part...you can eat as many as it takes to get back to your normal self and you don't even have to feel bad about it! Since all of the ingredients in this recipe are paleo (experimenting with sub for almond flour for AIP) and vegan, you can walk into school confident knowing that there are no refined sugars or dairy to break you out or give you a head start on that freshmen 15, sophomore slump, or so on. Okay, let's get started!

 

Ingredients: 

-1/2 tsp salt

-1/2 tsp Baking Soda

-1/4 tsp Cream of Tartar 

-1 tbsp Pumpkin Pie Spice

-2 tsp Vanilla Extract (alcohol free or vanilla powder for AIP)

-1/2 cup Pumpkin Puree

-1/2 Cup Coconut Oil

-2 cups Almond Meal (experimenting with Tigernut flour for AIP)

-1/4 cup Shredded Coconut

-1/2 cup maple syrup

 

Directions:

-Step #1: Preheat oven to 350

-Step #2: In a food processor, blend all ingredients together until smooth (no need to mix dry and liquid separately) 

-Step #3: On parchment paper lined baking sheet, place tbsp sized dollops of batter around 2 inches apart. Press down slightly with spoon.

-Step #4: Bake for 30 minutes.

-Step #5: Let cool, and enjoy!

 

 

Share on Facebook
Share on Twitter
Please reload

#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

© 2023 by FreelyMadi. Proudly created with Wix.com