Thursday, October 24, 2013

Loaded Pumpkin Cookies


Our pumpkin cookies are loaded!!!! That is...with yummy good things to eat! 
Which by the way are good for you too. Do you like coconut? Got it! Do you like chocolate? Got it! Do you like walnuts? Got it! Do you like raisins? Got it! Told you they were Loaded Pumpkin Cookies!!!



Loaded Pumpkin Cookies Recipe


Ingredients:

2 cups blanched almond flour –  Honeyville brand, it works the best
2 cups rolled oats (not instant) – certified gluten-free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement of your choice)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional)



Directions:

Preheat the oven to 375º F, line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a small bowl, whisk together the oil and honey until smooth and well blended. Mix in the egg, pumpkin and vanilla.
Add the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseed, stir until everything is well combined.
Drop the batter by rounded tablespoons 2-inches apart on the baking sheets, flatten the dough gently with a fork. Bake the cookies for 18-20 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Rotate the baking sheets during baking for even heating (I rotated mine every 6 minutes). Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack. Or eat one while they are still warm, you know you want to!
Once the cookies are cool, store in an airtight container at room temperature.



These cookies are very moist and tender, but stay together at the same time. We even eat them for breakfast around here!



There is no excuse now not to bake up something healthy and tasty for Halloween now that you know about  this recipe!



For God did not give us a spirit of timidity, but a spirit of power, of love and of self-discipline.
2 Timothy 1:2

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1 comment:

  1. I love your photos! Thanks for linking to Whimsy Wednesday! I wanted to let you know I featured your cookies in my roundup! Looks delicious! You can see the feature here...
    http://www.ohmy-creative.com/holiday-crafts/thanksgiving/22-eat-day-thanksgiving-desserts/

    Susan

    ReplyDelete

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