Vegan Oatmeal Cookies

Merry Christmas Eve and happy first night of Chanukkah!

The holidays are a great time to enjoy special treats, but not everything that tastes good has to be terrible for you. I baked up these oatmeal cookies a week ago for some skeptical friends and they were shocked at how delicious they were. Both gluten free and vegan, these cookies get their chewy texture from coconut oil and a nice molassesy flavor from coconut sugar. They are also really quick to make and easy to bring along to your next holiday party.

Makes 20 cookies

Ingredients:

2 tablespoons ground flaxseed
1/4 cup milk of choice
1/3 cup melted coconut oil
2 tablespoons apple sauce
1 1/2 cups rolled oats
1 cup gluten free flour (I used Bob’s Red Mill)
1/2 cup coconut or turbinado sugar
2 packets monk fruit/stevia
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt

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Directions:
In a small bowl mix up flaxseed, milk, coconut oil and apple sauce into a bowl and let sit for 5-10 minutes to gel and create your flax egg. Meanwhile, in a large bowl combine all remaining ingredients.

Once the flax mixture has thickened, pour this into the larger bowl of try ingredients and thoroughly combine. Using your hands, form the dough into a large ball in your bowl and place into your freezer for 15 minutes (allowing the coconut oil to re-harden).

When ready to cook, preheat your oven to 350 and remove the dough. On a greased or silpat lined cookie sheet, drop heaping tablespoons of dough. Lightly flatten the tops of each of the cookie dough balls and place into the oven for 12-16 minutes.

Remove from oven and let cool.

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Pumpkin Cream of NO Wheat

I am allergic to gluten which means no wheat for me, but that doesn’t mean I don’t crave the taste of delicious warm cereal. One night when I was making cauliflower rice I thought, why not use cauliflower to make my own hot cream of (no) wheat?!
This turned out better than I imagined- the key is to make sure every last cauliflower florette is riced because big chunks of cauli aren’t particularly appetizing in this dish. Oh, and the whole large serving is a mere 60 calories.
This is the perfect breakfast or snack that you can totally customize with your own spices, toppings and add ins! For some added protein swirl in some pea protein (vegan) or greek yogurt. For added nutrition and flavor top with seeds, nuts and fruit- seriously endless possibilities. My favorite breakfast combo is vanilla pea protein, chia seeds, hemp seeds, raspberries and a drizzle of raw honey- yumm.

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Serves 1

Ingredients:
1 heaping cup of small cauliflower florets
½ cup milk of choice (I used cashew)
¼ cup water
1 teaspoon ground flaxseed
¼ teaspoon pumpkin pie spice.
Splash of vanilla extract
Sweetener of choice
2-4 tablespoons pure pumpkin puree

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Directions:
Place cauliflower in blender or food processor and blend until consistent rice texture is achieved. Place riced cauliflower in a small saucepan with all other ingredients except pumpkin puree under medium heat.

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Stir mixture in saucepan fairly frequently as cauliflower cooks and mixture thickens.
Continue to stir as it comes to a boil.
Keep occasionally mixing until water is absorbed and desired consistency is achieved (4-8 minutes).
Turn flame off and add in pumpkin puree and stir to combine.
Can be enjoyed hot or cold!

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