Ingredients

• ⅓ cup almond-hazelnut butter
• 3 tablespoons coconut oil, melted
• ½ cup pure maple syrup
• ⅓ cup unsweetened non-dairy milk of choice
• 1 teaspoon pure vanilla extract
• 1 cup sprouted spelt flour, or almond flour for gluten-free
• 1 cup rolled oats, ideally sprouted
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup dairy-free dark chocolate chips
• ½ cup chopped raw walnuts
• 1–2 tablespoons chia seeds

Directions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the almond-hazelnut butter, melted coconut oil, maple syrup, non-dairy milk, and vanilla until smooth.
3. Add the flour, rolled oats, baking soda, salt, chocolate chips, and walnuts. Stir until evenly combined.
4. Mix in 1 tablespoon of chia seeds. If the batter still feels a little wet, add the second tablespoon.
5. Spoon the batter onto the prepared baking sheet, leaving a little room between cookies.
6. Bake for 10–12 minutes, or until the tops and edges begin to brown.
7. Remove from the oven and let the cookies rest for about 10 minutes before transferring them to a plate or cooling rack.

Delicious Little Additions

• Extra dark chocolate chips
• Chopped pecans instead of walnuts
• A pinch of cinnamon
• A sprinkle of flaky sea salt
• Unsweetened shredded coconut
• A little extra vanilla

Cupcake Ingredients

• 2½ cups gluten-free flour blend
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 cup butter, softened
• 1½ cups sugar, or coconut palm sugar
• 4 large eggs
• ½ cup milk
• 1 cup sour cream, or Greek yogurt
• 2 teaspoons gluten-free vanilla extract
• 1 ounce red food coloring, or preferred natural alternative

Buttercream Frosting

• 4 cups powdered sugar
• 1 cup butter, softened
• 3 teaspoons vanilla extract
• 1–2 tablespoons milk, as needed

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, and baking powder. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar for about 5 minutes, or until light and fluffy.
4. Beat in the eggs one at a time.
5. Add the milk, sour cream or Greek yogurt, red food coloring, and vanilla. Mix until just blended.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Spoon the batter evenly into greased or lined muffin pans.
8. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely before frosting.

Buttercream Frosting

1. Add the powdered sugar, softened butter, vanilla, and 1 tablespoon of milk to a mixer bowl.
2. Begin mixing on the lowest speed.
3. Once the butter and sugar are incorporated, gradually increase the speed and beat until light and fluffy.
4. If the frosting feels too thick or dry, add additional milk a little at a time.
5. Taste and adjust the vanilla or milk until the frosting reaches the flavor and consistency you like.
6. Frost the completely cooled cupcakes and finish with red sprinkles or red velvet crumbs.

Lovely Little Additions

• Red velvet cake crumbs
• Heart sprinkles
• Dark chocolate curls
• Mini chocolate chips
• Fresh raspberries or strawberries
• A tiny dusting of cocoa powder

Ingredients

• 3 cups almond flour
• 3 tablespoons coconut oil, melted
• ⅓ cup coconut sugar
• ½ teaspoon vanilla extract
• ¼ cup cacao powder
• ⅓ cup egg whites
• 1 teaspoon baking powder
• Pinch of sea salt
• ½–1 cup almond milk, added gradually
• ½ cup vegan chocolate chips
• Optional: Stevia to taste, if you prefer a sweeter brownie

Directions

1. Preheat oven to 350°F and lightly grease your baking pan.
2. In a large bowl, combine almond flour, melted coconut oil, coconut sugar, vanilla, cacao powder, egg whites, baking powder, and sea salt.
3. Slowly add almond milk, a little at a time, stirring until the batter becomes smooth but remains thick. You may not need the full cup.
4. Fold in the chocolate chips.
5. Spread the batter evenly into the prepared pan.
6. Bake for about 20 minutes, or until the center is set and a tester comes out with moist crumbs rather than wet batter.
7. Allow the brownies to cool before slicing into squares.

Delicious Little Additions

• Chopped walnuts or pecans
• Extra dark chocolate chips
• A sprinkle of flaky sea salt
• Espresso powder for deeper chocolate flavor
• A swirl of almond or peanut butter
• Fresh raspberries on the side

Cupcake Ingredients

• 1½ cups gluten-free flour blend with xanthan gum
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin purée, not pumpkin pie filling
• ½ cup coconut sugar, or regular sugar
• ½ cup pure maple syrup
• 2 large eggs, room temperature
• ¼ cup melted coconut oil, or another neutral oil
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• 4 ounces cream cheese, room temperature
• 2 cups powdered sugar, sifted
• 2 tablespoons butter, room temperature
• ½ teaspoon vanilla extract
• Optional: pinch of cinnamon

Directions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate large bowl, whisk together the pumpkin purée, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.
5. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. To make the frosting, beat the cream cheese, butter, and vanilla until smooth.
9. Gradually add the powdered sugar on low speed until creamy and spreadable. Add a pinch of cinnamon if desired.
10. Frost the cooled cupcakes and finish with a little cinnamon, nutmeg, or festive fall decoration.

Spooky Little Additions

• Extra cinnamon or nutmeg on top
• Mini chocolate chips
• Chopped pecans or walnuts
• Maple drizzle
• Orange and black sprinkles
• Tiny candy pumpkins for Halloween