Sorry for my absence! My computer screen broke last week (cue major freak out). So I had to take it to the Apple store. Thank goodness they covered the cost of the repair. But it meant they had to keep my computer for a week so they could replace the screen. Luckily, nothing else was wrong with my computer so I’m thanking my lucky stars. I feel so happy to have it back and to get back to work. Tbh, I felt so lost without it. Anyways, I’m excited to share this yummy holiday recipe for my vegan and gluten-free gingerbread men cookies, a Christmas favorite of mine.
Finally, it feels like fall in Hong Kong! It’s been a long time coming, but the weather has decided to cool of a bit. It’s now 68 degrees Fahrenheit, instead of the usual 80+ degrees. Sure, by many people’s standards this might not be considered cool weather, but trust me I’m not complaining. I’ll take what I can get. I’m now whipping out my cozy knit sweaters, blasting Christmas music, and baking all the cookies that I want. If you ask me, the fall season is officially in full swing!
Happy World Vegan Day! I’m vegan so naturally all the recipes I share reflect that fact. I guess you can say every day is vegan day for me. But even if you’re new to veganism or just looking for a healthier cookie recipe, then these pumpkin chocolate chip cookies are for you. After all, you don’t have to be vegan to enjoy tasty vegan food. They’re slightly crispy on the outside and soft on the inside, filled with spices like cinnamon, nutmeg, and ginger which are perfect for the fall season. I packed these cookies with vegan chocolate chunks which made them totally irresistible!