- British Vegan Brand Meatless Farm Makes US Restaurant Menu Debut November 11, 2019United Kingdom-based vegan company The Meatless Farm Co. recently launched its meatless products at New York City restaurant Pomodoro Rosso. The Italian restaurant in Manhattan’s Upper West Side neighborhood is the first to feature Meatless Farm’s products on a restaurant menu in the United States. The brand will be featured as part of Pomodoro Rosso’s […]
- UK Coffee Giant Drops Surcharge on Vegan Milk November 11, 2019United Kingdom-based coffee chain Costa Coffee recently dropped its surcharge for plant-based milk at participating locations for the Christmas season. Until January 1, 2020, customers will be able to customize their beverage with almond, coconut, or soy milk for no additional charge. Previously, the chain was charging £0.45 ($0.58) for vegan milk options. “We are […]
- A Canadian Company Wants to Keep You Warm This Winter With Corn-Stuffed, Down-Free Parkas November 10, 2019This month, Canadian apparel company BOÏDA unveiled its newest winter coat: the VEGAGOOZ. The vegan winter parka is made with a blend of corn-based fibers and reinforced with special patent-pending layers. The company created the down-free parka as an alternative to popular Canadian brands such as North Face that sell parkas made with goose down—a […]
- Four School Districts in Brazil Are Going Vegan, Thanks to One Woman November 10, 2019Four municipalities in rural Brazil are going vegan because of one activist: Leticia Baird, a prosecutor in the Bahia state public ministry. In an effort to spark change for more environmentally friendly and healthier eating, Baird is working to serve only plant-based meals to the area’s more than 33,000 students. “To preserve the environment for […]
- Handbag Brand Replaces Leather with Pineapple Leaves to Go Vegan November 9, 2019British brand The Original Satchel Store recently became an all vegan company by replacing leather with Piñatex—a pineapple fiber-based vegan leather. The company operated for eight years using “ethical” British leather but after several team members encountered the inherent cruelty in the leather industry, The Original Satchel Store began looking for vegan alternatives. “From the […]
- Beloved NYC Vegan Restaurant Candle 79 Closes After 16 Years November 8, 2019Beloved New York City vegan restaurant Candle 79 will close its doors on December 31, 2019 due to real estate developments in Manhattan’s Upper East Side neighborhood. “It is with great sadness and immense gratitude to you all that we share this news,” the restaurant announced on Facebook. Bart Potenza and his partner Joy Pierson—who […]
- Shhh! Wendy’s Quietly Adds Plant-Based Burger to Its Menu in Canada November 8, 2019Fast-food chain Wendy’s quietly debuted a new vegan-friendly Plantiful Burger at locations in Canada. The chain has yet to make a formal announcement or add the new burger to its website, however, outdoor advertisements of the menu item have been spotted at locations in the Toronto area with the slogan “Where’s the beef? Not here.” […]
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These vegan pumpkin pecan cookies are soft, chewy, and perfectly spiced. They’re so delicious, you won’t even believe they’re vegan! This is a warmly spiced fall recipe that is sure to please anyone who tries them, vegan or not. My fiancé devoured these as if he had never had a cookie before. They are just that good. Pumpkin spice and everything nice, without the eggs and butter! Homemade vegan cookies that are absolutely perfect!
Business email: TaylorReign.Biz@gmail.com
• 1/2 cup coconut oil
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin spice
• 1/2 tsp salt
• 1 1/4 cup sugar
• 1/2 cup canned pumpkin
• 1/3 cup applesauce
• 1 tsp pure vanilla extract
• 1/2 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Measure out coconut oil and put into freezer for 10-15 minutes until firm.
3. In a large bowl, sift together dry ingredients (flour, baking soda, cinnamon, pumpkin spice, salt) and set aside.
4. Add firmed coconut oil to a separate mixing bowl and using a stand or hand mixer, mix until creamy (consistency of softened butter).
5. Add sugar to coconut oil and mix until combined.
6. Add wet ingredients to mixing bowl (canned pumpkin, applesauce, vanilla extract) and mix until combined.
7. Add dry ingredients, a little at a time, until combined.
8. Use a spoon or lowest setting on mixer to stir in pecans.
9. Cover and refrigerate dough for 1 hour.
10. Use a large spoon or cookie scoop to form cookies. Bake for 15 minutes.
11. While cookies are still warm, use spatula to deflate and scuff tops. Return to oven for 3 minutes.
12. Cool cookies on a wire cooling rack and ENJOY!