It's a Good Day: Vegan Pumpkin Spice Cookies

Today is a good day J Let me tell you why:

1.) I had an amazing bowl of super-simple banana oats this morning.

After watching Kath’s perfect oatmeal video while procrastinating last night, it was an oatmeal kind of morning. I followed her cooking instructions, which made for one creamy bowl of oats. In the mix:

• ½ c oats
• 1 c almond milk
• 1 T chia seeds
• splash of vanilla extract
• two bananas (one while cooking, and one mixed in at the end- I have a lot to use up!)

2.) Fall seems to be having an identity crisis and has blessed the Northeast with some rather spring-like weather.

I’m instantly happier when my (badly in need of a pedicure) toes can breathe.

3.) My tasty lunch featured a new-to-me Trader Joe’s hummus that gives my favorite horseradish flavor a serious run for it’s money.

This stuff tastes like pizza and makes an excellent base for a tomato-and-basil sandwich on sprouted bread!

I also had a sliced pear and apple with cinnamon and Barney Butter.

4.) I experimented with veganizing a new recipe, and the finished product was surprisingly incredible. May I present:

Vegan Pumpkin Muffin Tops (adapted from allrecipes.com)

makes approximately 18 large cookies

Ingredients:

-       1 ½ c whole wheat flour

-       1 t baking powder

-       1 ½ t baking soda

-       2 t cinnamon

-       ½ t nutmeg

-       ½ t ginger

-       ½ c Earth Balance

-       1 c maple syrup

-       1 c canned pumpkin

-       1 flax egg (1T ground flax + 3T water)

-       1 t vanilla

Preheat oven to 350*. Prepare flax egg by combining flax and water, and set aside to gel.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger.

In a separate bowl, cream together Earth Balance and maple syrup.

Add pumpkin and mix thoroughly.

Pour in vanilla and flax egg, then mix together.

Add wet ingredients to dry and beat together until well combined.

Your finished dough will look something like this.

Drop by rounded spoonful onto a cookie sheet prepared with non-stick spray.

And bake for approximately 20 minutes, or until tops are slightly crusted.

Mmmmm…..

The finished product is a thick, fluffy, almost cake-like muffin top with tons of pumpkin-spice flavor.

It’s definitely a good day J

What’s one good thing that’s happened to you today?