Tag: desserts

Food

Gluten Free Monster Cookies

by Kayla Christine5 Comments on Gluten Free Monster Cookies
Gluten Free Monster Cookies

Why are these called Monster Cookies? Honestly, I have no idea why these have always been called Monster Cookies – what I do know is that they have been a family favorite for years and are incredibly easy to whip up!

Essentially, these are just a chewy oatmeal peanut butter cookie with M&M’s. For my vegan friends, you may want to leave out the M&M’s though as they are not dairy free. The cookies are just as good, trust me 🙂

Ingredients:

1 cup Lakanto Monkfruit Classic White Sweetener (or 1 cup regular granulated sugar)

1 cup Lakanto Monkfruit Brown Sweetener (or 1 cup coconut sugar or 1 cup regular brown sugar)

1 teaspoon vanilla

3 tablespoons Bob’s Red Mill Egg Replacer + 6 tablespoons of water (or 3 whole eggs)

12 oz creamy peanut butter

2 teaspoons Baking Soda

1/2 teaspoon sea salt

1 stick Miyoko’s Vegan Butter, softened (or 1 stick regular butter)

4 1/4 cups gluten free oats

1/2 cup dairy free chocolate chips

1/4 cup raisins (optional)

1 small bag of M&M’s (optional)

Step 1

Preheat oven to 350°. Line cookie sheet with parchment paper. Combine the egg replacer and water, mix until no lumps, set aside.

Step 2

With an electric mixer, cream together vegan butter, sugars, peanut butter and egg replacer until light (optional to use 3 real eggs and add in one at a time).

Step 3

Slowly add remaining ingredients until well mixed.

Step 4

Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheet.

Step 5

Bake for 12-15 minutes or until they don’t look gooey in the center. These are better slightly under-cooked than overcooked in my opinion!

Food

Pumpkin Streusel Muffins

by Kayla ChristineLeave a Comment on Pumpkin Streusel Muffins
Pumpkin Streusel Muffins

Kick off pumpkin season with these sweetly spiced muffins! They’re a fall favorite and of course happen to be gluten free, dairy free and paleo friendly.

Don’t be intimidated by the list of ingredients – it’s what makes these the perfect texture and oh so delicious!

Ingredients:

Muffins

3 eggs

1 cup canned pumkin

1/3 cup coconut milk, from can

2 tablespoons liquid monkfruit sweetener

2 tsp vanilla

1 3/4 cup almond flour

1/4 cup tapioca flour

1 tablespoon coconut flour

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

pinch salt

Streusel

2/3 cup almond flour

1/3 cup coconut sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

pinch salt

1/4 cup vegan butter, cold

Icing

1/2 cup stevia/truvia powdered sugar

2 teaspoons liquid monkfruit sweetener

2 teaspoons coconut milk

1/4 teaspoon vanilla

Step 1

Preheat oven to 350. Line your cupcake/muffin pan with liners and set aside. Makes roughly 14-18.

Make the streusel first: Cut the vegan butter into small cubes, make sure it is cold. In a small bowl, using a fork, combine all of the ingredients for the streusel. This should be crumbly. Set aside in the fridge while you make the muffin batter.

Step 2

Using the paddle attachment, combine the wet ingredients for the muffins. Separately, whisk together all of the dry ingredients. On low speed, slowly add in the dry to the wet and mix until just combined.

Step 3

Fill muffin cups about 3/4 of the way full. Top each muffin generously with the prepared streusel topping. Place in oven for roughly 20 minutes, or until toothpick comes out clean.

Step 4

While the muffins are baking, prepare the icing. Using a fork, combine all of the ingredients in a small bowl just until combined. Once the muffins come out, let stand for 10 minutes, and using a spoon, drizzle the icing on top.

Enjoy!