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Pumpkin Chai Latte

Dairy Free and Gluten Free -  1 Serving


1 Tea bag chai or herbal tea

11/2 tablespoon unsweetened pumpkin puree 

(I like Farmer's Market brand, but any will do)

2 Teaspoons honey, or to taste

6 oz coconut milk.  

(I prefer coconut milk but almond milk is just as delish)


Hot Latte - Steep tea in 6 oz of water. Once steeped, stir in pumpkin puree and honey.  Top with warmed milk.

Cold Latte - Brew tea per instructions on package. Add honey and allow to cool.  Once chilled, stir pumpkin puree.  Pour over ice and top with milk

Pumpkin Spice Cookies

Dairy Free, Gluten Free and Vegetarian


  • 21/2 cups almond meal

  • 1/2 tsp. baking soda

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. ground cloves

  • 1/4 tsp. ground ginger

  • 1/2 tsp. fine sea salt

  • 3 Tbs. coconut oil, slightly melted

  • 2 eggs

  • 1/2 cup organic pumpkin puree

  • 6 Tbs. pure maple syrup

  • 2 tsp. pure vanilla extract

  • 1/2 cup organic dark chocolate chips

  • 1/2 cup crushed walnuts


  • Preheat over to 350F degrees and line a baking sheet

  • In a medium bowl, mix together the almond meal, baking soda, spices and salt.

  • In a small bowl, beat the eggs.  Stir in the coconut oil, pumpkin puree, pure maple syrup, and vanilla extract

  • Add the wet ingredients to the dry ingredients and mix until well incorporated. Stir in chocolate chips and walnuts.

  • Place dough in the freezer for 15 mins.

  • Using a small cookie scoop or spoon.  Drop 1 1/2 inch balls of dough on a baking sheet lined with parchment paper.  Space cookies about 1 1/2 inches apart.

  • Bake for 15 mins or until lightly browned.  Remove from oven and cool on a wire rack.

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