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Vegan Coconut Oil Cannabutter

Vegan Coconut Oil Cannabutter

LEGAL DISCLAIMER: his article is intended for audiences 19 years of age or older as it deals with mature subject matter. Please refer to the legislation and official resources of your jurisdiction for the use of cannabis products. This article is purely from the author’s experience and opinions, and is not verified official information. By continuing to read this article, you consent to absolving Dolled Up Desserts Gluten Free and Vegan Baking Inc. (Dolled Up Desserts), its founder Katarina Poletto, and all its subsidiaries of any and all liabilities and damages that may be caused by your personal use.

Dolled Up Desserts does not formally endorse the use of cannabis for the production of edibles, and cannot speak to the health related effects or safety concerns like a physician or lawmaker. We come from the perspective of providing safe use recommendations for Canadians and Americans living in legalized jurisdictions to make their own edibles for personal use only. We do not claim to be experts in the subject and are not prescribing any behaviour or use of cannabis.

If you choose to use cannabis, please follow the legislation of your jurisdiction. Please do not operate heavy machinery, drive, take advantage of others, or allow persons under the legal age consume cannabis products.

Vegan Coconut Oil Cannabutter

In 2018, the personal recreational purchase and consumption of cannabis was legalized for the mass Canadian (woohoo Canada!). Although there are many ways to enjoy cannabis, the experience that comes with edible cannabis is unlike any other. Edibles are considered a more inclusive and “friendly” approach to cannabis consumption (because eating a cookie is so much more fun than smoking, in our opinion!). From savoury rubs and sauces to brownies, “getting high” no longer requires you to inhale anything. Although effects are different for everyone, edibles also produce a significantly prolonged and heightened effect on the body and mind (up to 10 hours).

As a vegan and gluten free pastry chef, my priority is to consistently innovate high quality, safe and inclusive experiences through treats. The legalization of cannabis has allowed Canadians the opportunity to produce their own cannabis edibles, which is a huge step forward toward the acceptance of cannabis in our society. However, DIY edibles are not a straight and narrow process, and if you do not have the prior knowledge or experience, your edibles could end up being anywhere from without effect to being seriously dangerous.

Since I am all about inclusivity and safety, I have decided to share my take on vegan cannabutter, which can used in almost any recipe of your choosing that requires oil. I hope I can help make your experience with cannabis safe and accessible.

If this is your first or hundredth time making cannabutter, here are my golden rules to making safe cannabutter:

Low and Slow: optimal infusion takes TIME! This is not something you want to rush, or else your edible will not reach its full potential and have a reduced shelf life. This rule also applies to consumption: if you are not yet aware of your cannabis comfort zone, start with a low dose. Understand the effects of each level of dosing: if you feel comfortable taking more, you can at your own risk.
Make Cannabutter with Your Final Product in Mind: many online cannabutter recipes recommend infusing large amounts of cannabis into butter (7-8g), to which you can use a small amount in any recipe. I do not like or recommend this approach as you do not actually know how much cannabis has been infused into that portion you decide to consume. I like to make cannabutter knowing exactly what I plan to make and how many portions I want out of it. That way I can control the dosage and ensure that every edible I make ends up with the same amount of cannabis infused.
Precise Calculations: the first step in making edibles is buying a precision scale (measures to the 0.01g) and a digital candy thermometer. You should be measuring everything to the milligram to ensure safe and accurate dosing. Thus a scale is essential. A thermometer is critical during the infusion phase to ensure your hot butter doesn’t scald the cannabis bud. Continuing my previous point, it is essential to calculate AHEAD OF TIME how much cannabis you would like to have per serving.

In Canada and almost all legal US States, the proposed legal dose of an edible is 0.01g, or 10mg. If I was planning to make 36 infused cookies, and my recipe calls for 80g of butter, I would multiply 36 servings by 0.01g. This is the total cannabis that I need to infuse into my butter, which in this example equals 0.36g.

In reality, this is not a lot of cannabis, thus being a great place to start for first time users. At your own personal discretion and risk, you can increase the dose per serving. Other factors in the production process, from cannabis strain to how long you infused the butter, will increase or decrease the potency of the edible. Above all else, it is important to follow the first golden rule, and be sure to set boundaries for your own comfort zone.

A SPOTLIGHT ON INGREDIENTS

Whether you are plant based or not, coconut oil is one of the best oils to infuse with cannabis. It’s heat capacity is the highest of almost all oils (400 F), does not change consistency or texture when heated (unlike margarine), and best retains the cannabinoids due to having the highest concentration of fatty acids. Other oils like canola or sunflower will work, but will not retain the same amount of cannabis as coconut oil. You may need to adjust your dosing based on personal preference.

When it comes to the cannabis itself, not every cannabis plant was bred and grown equally. The world of cannabis is incredibly diverse. Over thousands of years, cannabis has been innovated naturally to produce countless of positive health benefits, tastes, and sensory experiences. Research your cannabis (Leafly is a great resource) before you buy cannabis legally from your provincial or state regulated cannabis store.

Regardless of your selected strain, you are going to need to ensure you fully extract the naturally occurring compounds into the butter. The THC, CBD and all compounds are chemically activated with heat (hence why cannabis is traditionally smoked or vaped). For edibles, we need to mimic this process or else our infused cannabutter will not contain any cannabis. Thus, the first and most important step is to toast your ground cannabis to activate the THC through a process called decarboxylation. In short, this is just a fancy chemistry word for toasting.

THE INFUSION PROCESS

There are two common infusion methods. The first way, which is what is detailed in the recipe, is the quick and simple way. You mix your decarboxylated cannabis bud in a small saucepan with the melted coconut oil and let it steep for 4-6 hours on the lowest heat setting possible that your stove top provides. Once infused, you use a fine mesh sieve and strain out the cannabis, leaving behind fully infused butter. This process is hassle free, but you also need to keep a closer eye on your cannabutter as it infuses. The ideal infusion temperature is between 180-200F. Above 200F you start to scald the THC. However, if it does go over temperature, it’s not the end of the world. Take the pot off the burner, let it cool down and put it back on the heat again at a lower temperature.

The second method requires more tools, but will not scald your cannabis as easily. Instead of mixing the cannabis straight in with the coconut oil, you put the grounds in an empty tea bag to steep in the oil. Instead of being in direct contact with the sauce pan, your oil will remain in a glass jar that you plan to store your cannabutter in. This jar gets immersed in water that is being heated consistently in the sauce pan. The water bath will consistently heat the oil, and you no longer need to strain the cannabis post infusion. Either method works well, just ensure you keep temperatures low and infuse slowly.

If you’re a visual or auditory learner, or would just rather watch this content, check out my video on the Dolled Up Desserts youtube channel with Lisa Le from The Viet Vegan . We discuss all of this and more.

Print Recipe
Vegan Coconut Oil Cannabutter
Cannabutter is the base to any infused cannabis food product. This recipe is a low dose, safe way to experiment with your own homemade vegan edibles. You can adjust the servings based on your needs, please refer to the full article for details on how to do this.
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Instructions
  1. Preheat oven to 245°F. Line baking sheet with parchment paper.
  2. Using a precision scale, weigh your marijuana based on your calculations per dose.
  3. Place marijuana buds in grinder and grind completely. Remove grounds and spread evenly on baking sheet.
  4. Bake for 35 minutes. Be sure to turn on your exhaust hood if you do not want your kitchen to smell like cannabis.
  5. Once your marijuana has toasted, in a small saucepan on low heat, melt coconut oil. Mix in ground marijuana. Once melted, turn the heat down to the lowest heat setting possible, place candy thermometer in the oil. Let infuse for 4-6 hours, depending on how much time you have. NB: The optimal infusion temperature is between 180-200°F, however if it goes under or over this temperature, do not worry. Heat up or cool off the butter by turning up or turning off the heat.
  6. Once time has passed, pour the infused butter through the fine mesh sieve into the container of choice. Gently press the marijuana left behind using as spatula to ensure all butter has been extracted. Throw away the grounds.
Recipe Notes

STORAGE

Store cannabutter in a sealed airtight container in the fridge for up to 6 months or in the freezer up to one year.

Best Fudgy Vegan Gluten Free Brownies EVER

Best Fudgy Vegan Gluten Free Brownies EVER

The fundamentals of baking the perfect most fudgy vegan and gluten free brownie are critical, especially if you’re looking to be the best! We’re coming at you this week with another simple yet delicious inclusive dessert that will elevate all gluten free and vegan baking you do!

Best Fudgy Vegan Gluten Free Brownies, EVER

Claiming these are the best fudgy vegan gluten free brownies, EVER is a hefty claim. The responsibility, the expectations… many would not go as far to say that they have the best recipe, but we’re ready to blow your mind (and tastebuds) with these super simple, incredibly delicious gluten free and vegan fudgy brownies with our extra thick dark chocolate fudge (because who doesn’t want more fudge on fudgy brownies)!

Over the years, the Dolled Up Desserts team has done a considerable amount of trial and error, online research and recipe development to perfect a classic brownie that is as delicious, if not better, than the animal and wheat containing counterpart. What we’ve discovered is that there are a few fundamental rules that make a brownie, with or without eggs, butter and wheat, a brownie.

This article is a bit technical, but we hope that it will help you understand the science behind making the perfect brownie making! Remember, you can scroll down to the bottom of the article for the recipe and the recipe video! 

Looking to infuse your brownies with cannabis? Read on! We have left some instructions to infuse your brownies safely at the end of this article. Also check out our article on Vegan Cannabutter HERE! 

Image

The key to success for a fudgy brownie: finding that perfect balance between fat and sugar. 

Let’s Talk about Fats!

Want to learn more about function of fat in baking? CLICK HERE for our theory video!

The  function of fat in brownies is to increase moisture and richness. That buttery fatty mouthfeel you get when you bite into a fudgy brownie is, believe it or not, due to the fats! However, depending on the saturated fat content of the fat, how its incorporated, and how much sugar is used, your brownie will end up cakey or fudgy. A traditional rich and fudgy brownie uses high saturated fat butter (84% fat solids), dark chocolate and many eggs to increase the fudge factor. In our vegan brownies, we use coconut oil and dark chocolate to help increase the fat specifically.

Coconut oil has the highest saturated fat content of all vegan oils which helps retain the brownies moisture while baking. The high saturated fat content also leaves that buttery mouthfeel behind. Its neutral flavour, as well as its ability to be turned into vegan cannabutter, makes it the ideal candidate for fudgy vegan brownies. 

In this recipe specifically, we combine melted coconut oil with high quality melted dark chocolate for a few important reasons.

  • We can increase the saturated fat and fudge factor with the cocoa butter naturally in dark chocolate.
  • The sugar in dark chocolate, although minimal, also helps play a role in increasing water retention while baking.
  • Last, the extra chocolate increases that deep chocolate flavour we all love and crave in a fudgy brownie. 

The chocolate is totally optional  and you can get away with just using coconut oil.  However, to make the best fudgy brownies, ever, you need to add high quality dark chocolate.

All of this aside, one of the critical fat contributors to traditional brownies are eggs. Eggs are one of the most important ingredients that increase the fudge factor due to their natural lecithins. Lecithin is a molecule that binds to both fat and water equally. With lecithin present, water and fat get evenly dispersed around a treat, resulting in better consistency. 

Since these are vegan, we need to increase the fudge factor in a cruelty-free way. Sweet potato is our favourite egg replacer for brownies because of its moisture content and mild, slightly sweet flavour. It manages to add weight to the brownie without causing it to boil (whereas increasing the oil content would deep fry the brownie), and the fibres of the potato help bind the brownie together. Milled flax seed is our other go-to egg replacer, as it also helps bind the brownie and increase moisture (the flax produces a sticky substance when rehydrated). We have found that a flax seed produces a slightly more cakey brownie, and the seeds can get stuck in your teeth. So for the purposes of the best vegan gluten free fudgy brownies EVER, we recommend mashed sweet potato!

If you want to see 12 different egg replacements for brownies in action, click on our trial and error video HERE!

Last thing to note is how to incorporate the fats. If you have an electric hand or stand mixer, it is ideal to beat everything on low-medium speed for 2-3 minutes. That way the potato does not remain as large chunks, the fats get aerated and everything becomes homogenous. You can use a spoon or spatula as well, but you may not get a result as consistent as you would with using an electric mixer.

fudgy vegan brownies with walnuts

The Other Critical Factor: Sugar!

Want to learn about the function of sugar in baking? CLICK HERE!

Fat is critical to fudginess, but so is sugar. The traditional fudge brownie uses a ridiculous amount of white sugar as well as some brown sugar. White and brown refined cane sugars are the best for increasing that ooey-gooeyness because of their small surface area and affinity for water. They disperse well in a baked good because they are small, dissolvable crystals. Other sugars work, but to reach critical fudge, you MUST use at least some white granulated sugar. To learn more about white and brown cane sugar and how to tell if they are vegan, watch our video review of vegan cane sugars in baking HERE!

As much as white granulated sugar is necessary, we also do not want our brownie to be overly sweet. We can reduce the amount of cane sugar and substitute some maple syrup to help add moisture. Maple syrup will not retain moisture like a granulated sugar, but it will add depth of flavour and a natural sweetness that is quite enjoyable relative to purely using white sugar. 

This recipe uses our Bettie’s Brownie Premium Baking Mix, which has been perfectly formulated with the right amount of granulated cane sugar for fudgy brownies. If you are making your own brownies without our mix, I would recommend a white/brown/maple sugar ratio of 1.25:0.75:0.25 (as in, for every 1 1/4 cups of white sugar used, use 3/4 cup brown sugar and 1/4 cup maple syrup!)

You should beat your sugars in with the fats and egg replacers to ensure the sugar is evenly dispersed throughout the whole treat. If using the Dolled Up Desserts Bettie’s Brownie mix, beat the maple syrup with the fats. If making your own recipe, be sure to mix the sugars well with the fats and eggs (2-3 minutes on medium speed).

Secrets from the Pro’s

If you want to take your brownie to the next level, here are some secrets from the pro’s for a really fudgy brownie:

  • Fudginess comes from a lack of mixing. Mix your wet ingredients well until homogeneous, but gently fold your dry ingredients in with a spatula. If you are using our baking mix, the flour blend has been formulated to be extra fudgy and rich (thanks to the chick pea and almond flour). If you are using wheat flour, be sure to mix minimally, just until the flour is fully combined and no dry pockets are present or else your brownies will be tough. If you are using another gluten free flour, ensure that it is not primarily rice based or else your brownie will be gritty.   
  • Before you incorporate the dry ingredients completely, add in some hot black coffee. The hot coffee will:
    • Increase acidity, helping the baking powder activate;
    • Improve the chocolate depth of flavour, due to the bitterness of coffee;
    • Use heat to help emulsify the flour into the fats and sugars;
  • Put a simple fudge on top. It helps diversify textures, improve chocolatey flavour and visual appeal of the brownies. Our fudge recipe is very simple to make thankfully, and will leave a beautiful glisten on your brownies.
  • Add chocolate chips or chopped walnuts to the batter. It will diversify the brownie texture, leaving a satisfying crunch to cling to while in the midst of fudge city!

 

To summarize all of that, check out our video on how to make the best vegan gluten free brownie, ever! Be sure to hit subscribe!

 

Print Recipe
Best Fudgy Vegan Gluten Free Brownies
The most critical part of making fudgy vegan brownies is fat to sugar ratio. To achieve critical fudge, we have perfectly balanced coconut oil, dark chocolate, white sugar, brown sugar and maple syrup. Top it off with our super simple vegan fudge sauce and you're in for a real treat!
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Instructions
Brownies
  1. Preheat oven to 350 F. Line 9x9" baking pan with parchment paper and set aside.
  2. Using a stand or hand mixer, combine coconut oil, maple syrup, 2/3 cup melted chocolate and sweet potato OR flax egg in a mixing bowl until well combined. Beat on medium speed for 2-3 minutes.
  3. Fold in baking mix using a spatula. Before it is fully combined, add in the hot black coffee. Batter will be thick, sticky and not very runny.
  4. Spread batter into pan evenly.
  5. Bake for 25 minutes. Let cool completely in pan.
Simple Vegan Fudge Sauce
  1. While the brownies are baking, in a small sauce pot, melt chocolate with oil and condensed milk on low heat. Once liquid and shiny, take off the heat. Do not let it boil or cook longer than the point when it is melted.
  2. Pour sauce all over your brownies. Let cool in the fridge or freezer so the sauce sets.
  3. Cut and serve brownies... or eat with a fork right out of the pan.
Recipe Notes

STORAGE

Brownies can be cut and stored in an airtight container at room temperature for 48 hours, in the fridge for 4 days or freezer for 3 months. If you are making cannabis infused brownies, be sure to freeze your portions immediately in an airtight container to prolong the shelf life of the cannabis.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Chocolate crinkle cookies are a fundamental recipe that every baker should have. They’re quick, delicious and visually beautiful. You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie?

Chocolate CRINKLE COOKIES

 

Let’s go back to basics with a simple and delicious gluten free and vegan chocolate crinkle cookie recipe! I say basics because crinkle cookies are an essential staple in any recipe arsenal.

It’s easy to convert Dolled Up Desserts chocolate cake mix into a delicious chocolate cookie, and with the addition of one extra ingredient, those classic and gorgeous crinkles are easy to achieve! The secret is a higher level of baking powder to baking soda. Our baking mixes already contain baking soda and powder, but the additional 1/2 tsp gives the cookie the lift it needs to then fall and crinkle.

Another way to maximize crinkle-age is to open the oven around the 9 minute mark and tap the pan on the oven racks once or twice. This will deflate the cookies at this point, making them crinkle even more.

And DO NOT forget to put icing sugar on the top of these to enhance the crinkle post baking. Be sure to only put sugar on TOP of the cookie. If it is on the bottom, the sugar could burn!

You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie? Let us know in the comments.

Print Recipe
Vegan Chocolate Crinkle Cookies
You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie? Let us know in the comments.
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
  2. Combine oil, applesauce, chocolate and baking powder in a bowl using a spatula.
  3. Gradually fold in baking mix until no dry pockets are present. The dough should be slightly wet and sticky. Add non-dairy milk one tablespoon at a time to moisten dough if it is dry.
  4. Scoop cookies to a 2-3tbsp size using a soup spoon or a cookie scooper. Roll each ball top (not bottom!) in icing sugar. Space evenly on baking sheet as these cookies will spread.
  5. Let chill for 15 minutes in the freezer until solid.
  6. Bake for 10 minutes. At the 10 minute mark, open the oven and with oven mitts on, tap the pan on the oven rack (don't be scared). This will increase the crack!
  7. Bake for another 3-4 minutes until edges are hardened. Remove from oven and let cool on pan completely.
Recipe Notes

STORAGE

Store cookies in an airtight container on the counter for 48 hours, in the fridge for 48 hours or freezer for up to 3 months. You can freeze the dough as well to have ready to bake cookie dough balls at any time.

Gluten Free Pumpkin Spice Bread

Gluten Free Pumpkin Spice Bread

Pumpkin season means it’s time for super simple and super moist pumpkin spice bread recipes! This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Whether its for breakfast, snack or every meal, this loaf is going to be hard to save! This loaf is definitely one of our best recipes.

Gluten Free Pumpkin Spice Loaf

 

 

This recipe was written in the Fall and shared on our youtube channel (you should subscribe if you haven’t yet!) many months ago. As much as pumpkin season is in the Fall, pumpkins can be found canned year round and are great for baking. This means any time is time to make super simple and super moist pumpkin spice bread recipes!

This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Pepitas are those green pumpkin seeds. I always wonder why pumpkin seeds out of a pumpkin are white whereas the ones I buy in the store are green… its a processing thing!

Whether its for breakfast, snack or every meal, this loaf is going to be hard to save for later! This loaf is definitely one of our best recipes. This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.

Print Recipe
Pumpkin Spice Bread
This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Instructions
  1. Preheat oven to 350 F. Grease dark loaf pan with oil lightly and set aside.
  2. Combine your non-dairy milk with apple cider vinegar and set aside.
  3. To your mixing bowl, combine oil, pumpkin puree, and spices. Pour in non-dairy milk and combine. Fold in baking mix with spatula until no dry pockets are present.
  4. Pour batter evenly into loaf pan. Top with chocolate chips and pepitas.
  5. Bake for 55-60 minutes in the centre of the oven rack. The top will rise, crack. Do not open the oven or else the loaf could risk falling inwards.
  6. Upon removal from oven, let cool for 10 minutes. Run a butterknife gently along the edges of the pan to loosen the loaf.
  7. Once cooled completely. flip loaf out of pan by placing a plate on top of the pan and flipping pan-and-plate in unison. The loaf should slide right out.
  8. Slice and enjoy constantly!
Recipe Notes

STORAGE

Store in an airtight container on the counter for 48 hours, in the fridge for 48 hours, or the freezer (pre-sliced) for 3 months.

Apple Spice Bundt Cake

Apple Spice Bundt Cake

This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye’s are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level.

Cinnamon Apple Spice Bundt Cake

 

 

This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Apples are seasonal in the winter time, but can be found all year round, making this an all year round bundt cake.

Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye’s are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level. To learn how to make the cream cheese glaze watch the video!

Print Recipe
Apple Spice Bundt Cake
This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye's are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat oven to 350 F. Grease bundt pan with oil.
  2. Peel and grate apples into a large mixing bowl. Combine with oil, non-dairy milk, maple syrup and cider vinegar.
  3. Once wet ingredients are combined, stir in dry baking mix with spatula until no dry pockets are present.
  4. Carefully and evenly pour batter into greased pan.
  5. Bake for 30 minutes. Let cool completely in pan.
  6. Run a knife around the edges of the pan to loosen the cake.
  7. Place a plate or cutting board on the top of the pan. As one unit, flip the pan and the board over. The cake should fall out. Remove the pan to see your masterpiece!
  8. Glaze with a simple icing sugar-water glaze as desired.
Recipe Notes

STORAGE

Store on the counter, sliced and in an airtight container for 24 hours. Freeze up to 2 months.

Easy Pumpkin Spice Chocolate Chip Cookies

Easy Pumpkin Spice Chocolate Chip Cookies

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for back to school/ back to the grind lunches, snacks, or just for all you PSL lovers. Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on the internet, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free!

WHAT’S IN THEM THEN?! (lots of good tasty stuff!! we promise!)

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for lunches (school safe!), snacks, or just for all you PSL lovers.

Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

This recipe is very similar to our Confetti Cookie Recipe, so check it out here

 

Print Recipe
Easy Pumpkin Spice Chocolate Chip Cookies
These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on YouTube, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free! WHAT'S IN THEM THEN?! (lots of good tasty stuff!! we promise!)
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Instructions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper.
  2. Combine oil, puree and spices in a large mixing bowl using a spatula.
  3. Once combined, mix in baking mix until no dry pockets are present. Add in chocolate chips near end of mixing.
  4. Using a soup spoon or cookie scoop, scoop balls of dough about 2 tbsp in size. Squish down to the size of cookie you want (they won't spread!).
  5. Bake for 10-12 minutes or until edges are solid. Let cool completely on pan.
Recipe Notes

STORAGE

Store cookies in the fridge or counter for no more than 24 hours, in the freezer for up to 6 weeks.