I don’t know about you, but Fall isn’t Fall without some pumpkin chocolate chip cookies! These cookies are not only delicious, but HEALTHY?? Is it even possible? Yes it is! In this video I am sharing my TOP SECRET cookie recipe that I bring to get togethers that even my non-plant based friends and family love. Try them out, I can’t wait to hear what you think!
I created this YouTube Channel to share my experience with losing 70 lbs in 2020 on a whole food plant based diet. I came across Dr. Mcdougall and the Starch Solution in May of 2020 and was able to do a deep dive to learn about plant based living and plant based weight loss. It has changed my whole life!
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These are my favorite books to learn about plant based weight loss and health:
The Starch Solution:
Mcdougall’s Program For Maximum Weight Loss:
Chef AJ’s Guide to Ultimate Weight Loss:
The Whole Foods Diet:
Eat to Live:
For tips and tricks on your weight loss journey check out this playlist:
For more what I eat in a day videos check out this playlist:
THE BEST Healthy Pumpkin Chocolate Chip Cookie Recipe:
2 cups rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 can white beans (I used garbanzo)
1 15 oz can of pumpkin puree
1/2 cup unsweetened apple sauce
3 tsp vanilla extract
3 tsp pumpkin pie spice
3/4-1 cup sweetener of choice, I did bananas. Could also use date syrup or maple syrup
In a food processor (I use this one: ) add the oats and pulse until a flour consistency. Pour into bowl, and add baking powder, baking soda, and salt *if desired* and mix with a fork.
In the food processor, add rest of ingredients and process until smooth.
Spoon pumpkin mixture into dry ingredients and mix until combined (be careful to not over mix.)
Add dairy free chocolate chips if desired, or drizzle after cooking with my chocolate sauce recipe that will follow.
Cook on parchment paper or a silpat for 20-25 min (or until desired doneness). (I use this one:
Enjoy! If adding chocolate sauce, here is the recipe:
2 TB Carob powder (I use this one:
2 frozen bananas (de thawed- or microwaved)
1/4 cup plant milk (I used soy)
1/4 tsp vanilla
blend until desired consistency, add more water or plant milk if needed to get to desired consistency. Spoon into a bag, or use a spoon and drizzle over the cookies after baking.
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Disclaimer: I am a Certified Holistic Nutritionist, not a certified dietician or doctor. This video is purely for entertainment purposes, and to share what worked for me and inspire others to eat more plants. If you are interested in 1-1 coaching to help you make the switch to eating a more plant based diet, feel free to email me at email@example.com
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