In the fall time, there is so much buzz about Pumpkin Spice Lattes. But sometimes you want to enjoy yours, without all the extra chemicals. Myself, I am not much of a coffee drinker. However this cup of coffee is super popular. But after finding out just how many chemicals, and how little pumpkin (none) goes into these drinks, I thought it might be a good idea to find a more natural replacement. So, here you go.

Taylor Adam

I know what you're thinking - why on earth do I want to make weird vegan cookies, and shouldn't I be saving my avocados for a salad?
Instead of giving them some weird title like vegan, just think of them as cruelty free. No exploitation of animals was required to make these super yummy cookies, and they are even better than conventional chocolate chip cookies.
If I hadn't told you, you would not have even known there were avocados in the cookies. The vegetable fat replaces butter, and it is almost flavorless.




Ingredients:
1 1/4 cup spelt flour
1 tsp baking powder
2/3 cup dark cocoa powder
1/4 cup coconut oil
1 mashed avocado
2/3 cup organic cane sugar (or coconut sugar, if you want them free from processed sugar)
1 tsp vanilla extract
1/3 cup almond milk or any other veggie based milk
1/2 cup dark chocolate chips
1/2 cup unsweetened shredded coconut (optional)

Directions:
Preheat the oven to 350 degrees Fahrenheit. 
In a bowl, stir together the first three ingredients. In a separate bowl, mix (using a hand mixer) the coconut oil, avocado, and sugar until the sugar has mixed in completely. Add the vanilla extract.
Add the dry mixture to the wet, alternating with the almond milk. Mix until no flour is seen. Stir in the coconut and chocolate chips.
On a cookie sheet lined with parchment paper, place tablespoons of dough and flatten with the back of spoon. 
Bake for 10 minutes.

I've played around with this recipe for a few months finding the best combination of ingredients, and this is by far one of the yummiest cookies I've had,  so enjoy!


Caylie Warkentin