Substitute 2 tablespoons xylitol and 2 tablespoons orange zest for the orange juice, as well as substitute the arrowroot with glucomannan, for low-carb options. Double …
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Instructions. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. In a large bowl, stir together …
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Or, just take a giant bite of muffin, and use big hand gestures combined with a series of MMMMMs to indicate that your mouth is too full for tongue twisters. I like this plan. …
1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use vegan chocolate) Directions In a medium mixing bowl, stir together the coconut flour, baking …
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This vegan gluten free pumpkin chocolate chip cookies recipe yields soft ‘n fluffy gluten free pumpkin cookies that are moist , cake-like, and bursting with warm fall spices. Does it get any better than this? First things first, preheat the oven to 350°F.
I have a ton of pumpkin baked goods recipes on the blog including these vegan pumpkin muffins and this pumpkin bread, but I didn’t have any pumpkin cookie recipes… until now! These oatmeal pumpkin cookies are vegan, have less than 90 calories and 8 grams of sugar each and they’re GOOD – like really good!
Because they are made with almond flour, these pumpkin muffins are low carb, gluten free, and they qualify as Paleo pumpkin muffins too. Although I don’t follow these diets specifically, I still adore baking with almond flour.
The first step to making truly delicious low carb almond flour chocolate chip cookies is creaming together your butter and sweetener. This is the main reason why butter is highly recommended for this recipe, if you can. Creaming butter and sugar is a classic step in many traditional cookie recipes, because it creates air pockets and better texture.