Recipes

Ingredients:

• ¾ cup milk (cashew or almond)
• ¾ cup butter (dairy-free)
• 2 tbs coconut oil
• 1 tsp vanilla extract
• (Can substitute ghee for butter/coconut oil if preferred)
• ¾ cup (½ can) 100% pureed pumpkin
• Peanut butter (or powder peanut butter)
• 3 ½ cups rolled oats (add less if you want a less dense cookie)

Spices:

• Coriander seeds
• Cumin seeds
• Fennel seeds
• Cloves
• Cinnamon
• Sea salt (just a pinch)

Optional additional ingredients:

• Agave syrup
• Protein powder
• Chia seeds
• Hemp seeds
• Flax seeds
• Cocoa powder
• Vegan chocolate chips
• Nuts

Directions:

1. Heat milk, butter, coconut oil, vanilla, (and agave syrup if desired) in large pot over Medium heat until the butter is completely melted. Bring to a slight boil, mixing constantly to avoid burning, and then reduce heat to Low.
2. Add Spices and stir over Low heat.
3. Add pumpkin and peanut butter/powder, and stir until completely mixed.
4. Remove from heat.
5. Slowly stir in rolled oats, nuts, and chocolate chips.
6. Add any optional additional ingredients, and stir until completely mixed.
7. Scoop and shape into balls and place on parchment paper. Cover and place in fridge for at least 1 hour. Store in fridge. Makes about 24 cookies.