Vegan Cookies have been a hit or miss for me for such a long time. When I published this post originally, I was sure I got it right. And to a large extent I did. However, tastes change. I find myself these days craving bakery style cookies. You know what I’m saying? Large, big chocolate chunks with a dash of sea salt. Let me share with you how I make the best vegan chocolate chip cookies ever.
P.S. : This post was originally published on Jan 25, 2018.
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I hope you’re all doing well, staying safe and enjoying the time you’re spending with your family.
Today’s recipe is a total pick me up. Super soft, cinnamony (I’m going with this word, yes) and fit for any meal. I’m looking at you breakfast.
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It’s pumpkin season. You seriously did not expect that this will be our only pumpkin-friendly recipe? No way.
We will be remiss if we did not make a Keto Pumpkin Cheesecake of some sort. Remiss I say!
And that sort of thing is today calld Keto Pumpkin Cheesecake Bars. These babies are layered, swirled and perfectly spiced.
What more can a humble foodie ask for?
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Today’s recipe is one that I have been thinking about since I have tasted the famous Starbucks Pumpkin Cream Cheese Muffins. It blew my mind! And ever since I have been thinking of ways to make a keto version of them. Luckily, it wasn’t too hard. All I had to do was make a couple of low-carb friendly swaps and voila.
The Keto Pumpkin Cream Cheese Muffin is born.
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Hiya awesome foodies, Idriss here, bringing you once more the best and cheapest recipes you can make at home, and the one I have for you today is no different. Except for the fact that it’ll bring some sunshine to your island mon’! This is my vegan Jamaican patties recipe.
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