These simple fried cookies were inspired by @lisakthrives via Instagram. I put a fall themed twist on her coconut cookies and made Pumpkin Chai Cookies and paired it with a dairy-free cream cheese frosting. I have a busted bottom element in my oven right now so it’s been a rough, restricted week making all my food without baking or roasting! But, finally I’m whole again as I’ve found these recipes from Lisa 🙂 Check her out at: http://www.thrive-style.com
5 Minute Pumpkin Chai Cookies
Ingredients for the Cookies:
3 tbsp coconut flour
2 tbsp melted coconut oil
1.5 packages of powdered Stevia
1 tsp pumpkin spice
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ginger
1/8 tsp Cardamom
1/8 tsp Cloves
-Melt the coconut oil in pan
-Add all other ingredients in a bowl and add the melted oil and mix with a fork until combined.
-Roll dough into balls with your hand and flatten (cookies will not rise or change shape when cooked)
-Place cookies in a nonstick pan and brown on each side.
Dairy-Free Cream Cheese Frosting:
-1 heaping tbsp of plain flavored Toffuti (dairy-free imitation cream cheese)
-3 tsp canned coconut milk
-1/2 stevia packet
-1 tsp vanilla extract
-Warm up the toffuti for a few seconds in a microwave
-Add the other ingredients and mix well
-Refridgerate for a couple mins and spread on too of cooled cookies. Top with more cinnamon if desired.