Tag Archives: small batch

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

Tips:
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes

Spiced Cashew and Coconut Snack Mix Recipe

Roasted Cashews and CoconutI love a good snack mix, especially when it’s crunchy and savory and a touch salty. In short, I love this snack mix! It’s made by tossing raw cashews and coconut flakes with a drizzle of oil and some spices and then roasting until the mix is toasted. To flavor the mix I used ras el hanout, a Moroccan seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric.

Spiced Cashew and Coconut Snack Mix
1 cup raw whole cashews
1/2 teaspoon olive oil
1 teaspoon ras el hanout Moroccan seasoning blend
1/8 teaspoon kosher salt or fine sea salt
1/2 cup organic coconut flakes (I used Let’s Do Organic)

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Place cashews in a medium bowl; drizzle with olive oil and stir to coat cashews with oil. Sprinkle with ras el hanout seasoning and salt; mix well. Gently stir in coconut flakes.

Spread mixture on prepared pan. Bake 5 minutes; stir. Bake 5 to 7 minutes more until cashews and coconut are toasted. Cool completely.

Makes about 1 1/2 cups

Tip: This makes a small batch, but the recipe can be easily doubled.
Spiced Coconut Cashew SnackOther uses for ras el hanout:
Vegan Fresh Pumpkin Soup
Moroccan Spiced Roasted Vegetables from Eating Clean Recipes

Pink Rose Wine Sangria Recipe (small batch)

Pink Rose Sangria
Sangria is usually reserved for parties because recipes that call for a bottle or two of wine are meant to serve a crowd. When you want only a few glasses of sangria, a small batch recipe is the answer. I usually mix a small batch of sangria when I have a bottle of wine that’s been open a few days. Recently, I used a partial bottle of rose wine to make pink sangria. A garnish of fresh peaches, blueberries and extra lemon made it especially delicious.

Small Batch Rose Wine Sangria Recipe
1 cup chilled rose wine
1/2 ounce brandy
1/2 ounce fresh orange juice
1/4 ounce fresh lemon juice
1/2 to 1 ounce simple syrup
Ice Cubes
Fresh fruit such as lemon, peaches, blueberries

In a mixing glass combine wine, brandy, orange juice, lemon juice and 1/2 ounce simple syrup; stir to mix. Taste for sweetness; add more simple syrup, if needed. To serve, add to 2 glasses filled with ice. Garnish as desired with fresh fruit.

Makes 2 drinks

What is simple syrup? Simple syrup is 1 part granulated sugar dissolved in 1 part water.