Pumpkin Muffins (Gluten + Dairy + Refined Sugar Free + Vegan Option)

I seriously looooovvvvveeee pumpkin. Anything pumpkin, especially once the weather changes, is the best. thing. ever. Hot cup of coffee & a pumpkin muffin? Yes please!
These totally hit the spot & have become my families favorite treat. My husband loves his packed with chocolate chips. They're gluten + dairy free and have refined sugar free + vegan options, so they please everyone in my house! Enjoy!

PUMPKIN MUFFINS (Gluten & Dairy free with Refined sugar free and Vegan options)

• 1 Cup Gluten Free Flour Blend (I use and love Sarah's G/F flour blend recipe) 
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 3 eggs* (vegan notes below)
• 1 cup pumpkin
• 1 cup coconut sugar (substitute up to half with honey or maple syrup)
• 1/3 cup applesauce or apple butter
• 1/4 cup + 1 Tablespoon coconut oil, melted
• 2 tsp cinnamon
• 1/2-3/4 cup chocolate chips or carob chips (optional) 

Preheat oven to 350 degrees.

In a small bowl mix the gluten free flour blend, baking soda & salt. Set aside.

In a medium size bowl combine eggs, pumpkin, sugars, applesauce, coconut oil & cinnamon. Mix together until well combined.

Add the dry ingredients to the wet & stir until combined. Don't over mix.

Place 12 paper liners into a standard size muffin tin. Use an ice cream scoop to fill each cup & then bake at 350 degrees for 18-20 minutes. Muffins are done when the center is pushed on and is firm and doesn't sink but springs back.

*To make vegan, replace eggs with 4 1/2 teaspoons of ener-g egg replacer blended with 6 Tbs water until frothy. I also added 1 tsp baking powder to the dry ingredients to give the muffins a little more rise.

Ginger Cookies (Gluten free/Vegan/Refined sugar free)

So I'm on my iphone right now doing about 10 things at once, but one of those 10 things is making cookies, and I just had to post the recipe ASAP. I recently discovered I can't have chocolate (I know. Don't even get me started.) so I've been doing a lot of self discovery through finding non-chocolate recipes I like. First thing I've discovered along my journey? Everything needs chocolate. BUT these ginger cookies are pretty darn good, they're SUPER simple, and they make me feel like the holidays are coming, even if it is 86 degrees out.

Hope you enjoy!

Ginger Cookies (Gluten Free, Vegan, Refined Sugar Free)

1 Cup Honeyville almond flour
1/2 Cup oat flour (or 1/2 cup old fashioned oats) *you can use all almond flour if you want. Cookies will be much softer and chewier instead of crisp and chewy.
1/4 tsp baking soda
1/4 cup Spectrum shortening
1/4 cup honey
1/4 cup coconut sugar
1/4 tsp ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon molasses
Dash of salt

Preheat oven to 350 degrees.

• Put everything in the bowl of your food processor and process until the dough comes together. If you're using oats instead of oat flour put your oats in first and pulse a few times until they're ground up, then continue adding everything else.
• Roll into Tablespoon size balls and press down with a fork, or if you want a thicker cookie just leave them.
• Bake at 350 for 7-9 minutes. Let cool on pan for a few minutes before transferring to baking rack.

These would taste really yummy frosted. Just saying.

OMG Chocolate Chip Cookies! (Gluten Free, Vegan, Refined Sugar Free)

The thing I have missed most since eating differently are chocolate chip cookies. Is there really anything better than a moist, chewy, chocolatey cookie fresh from the oven? Here is the problem; My taste-buds wants Toll House. As you can imagine, I'm ALWAYS disappointed with the gluten free, dairy free, refined sugar free options. I mean, is it even possible to have chocolate chip cookies that don't taste like sawdust with those kind of restrictions? Until recently, the answer would have been NO, but this recipe puts the option of chocolate chip cookies back on the table. Preferably with a glass of ice cold homemade almond milk.

You may not believe what's NOT in them, but you also won't believe what IS in them!

It was quite the feat coming up with a soft and chewy chocolate chip cookie that was gluten free, vegan, refined sugar free, xanthan & guar gum free, and didn't use any processed egg replacer!
Seriously? It took me five gazillion tries. All fails in my book because they just didn't have that quality I was looking for. UNTIL, I finally said "OH MY GOSH! These are the ones." Then I shoved them down my husbands throat (ok, maybe he willingly ate them) and stared intensely at him as I waited for his every critique. He's not very critique-y, but I forced him to tell me EVERYTHING he thought of them. (I sound really pushy.) He chewed slowly, shook his head amicably and said "Mmmm. Yum. Good." My husband is not a caveman, I promise. But this was all I needed, because my husband looooovvvveeeesssss chocolate chip cookies more than any other dessert in the world. Mission accomplished.

OMG Chocolate Chip Cookies 

• 1/2 Cup oat flour (I like THIS one! Sign up through my referral link & get $10 off!) 
• 1/4 Cup brown rice flour (I've been using THIS brand & love the texture)
• 1 Tablespoon coconut flour
• 1/4 teaspoon baking soda
• 3/4 Cup white navy beans, drained ( Crock Pot Beans Recipe, use water and leave out the salt & garlic!)
• 3/4 Cup Spectrum Organic Shortening, melted
• 1/4 cup coconut sugar
• 2 Tablespoons honey (or two more Tablespoons coconut sugar) 
• 15 drops liquid stevia
• 1 Tablespoon vanilla
• 1 Tablespoon golden flax meal + 2 Tablespoons water (make sure to use golden flax!!) 
• 1/4 teaspoon salt
• 1/2 cup favorite chocolate chips/chunks, homemade or store bought
• 1/4 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees

2. In a very small bowl mix golden flax meal with 2 Tablespoons water & let set for a few minutes while preparing other ingredients

3. In a separate small bowl, mix oat flour, brown rice flour, coconut flour & baking soda

4. In the bowl of a food processor, add drained navy beans, melted shortening, coconut sugar, honey, stevia, vanilla, salt & prepared flax meal. Process until very smooth, letting the processor run for about 30-60 seconds. Scrape down sides and process again for a few seconds if needed

5. Add the dry ingredients to the food processor and process for another 30 seconds, scraping down sides as needed. 

6. By hand, stir in chocolate of choice & walnuts if desired. Scoop the dough into tablespoon size dollops and place on a silpat liner or parchment paper 3 inches apart. You can also put the dough in the refrigerator for an hour and roll it into balls once it's chilled. Bake for 10-12 minutes or until edges of cookies are pale golden brown. Let sit on pan for 5 minutes after taking out of oven. Transfer to cooling rack and let cool completely.

I personally think these cookies taste the best once they've been out of the oven for about 15-20 minutes. They're still warm and so soft and gooey.

*I've made these a few times trying different things to see how they hold up, and they seem pretty versatile! I didn't have any navy beans on hand, so I used canned garbanzo beans (drained and rinsed) & they worked great! I'm pretty confident any white bean would work, they will just vary in taste slightly. I also tried them using 100% pure dextrose instead of coconut sugar & that also worked great!

Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!