November 27, 2013

C&C in the Kitchen

In case you are in need of a last minute dessert for tomorrow's Thanksgiving feast, I thought I would share my latest and greatest pumpkin cookie creation with all of you.

They are not only delicious but also healthy!

2 cups pumpkin puree
3/4 cup coconut sugar (maple sugar, raw sugar…whatever your sugar of choice)
1/2 cup melted, barely warm, coconut oil (vegetable oil is okay if it is all you have)
1 egg
1 cup oat flour (1 cup oats into a food processor or Vitamix, blend into a powder)
1 cup almond meal
1 cup oats
1-2 Tbs pumpkin spice (depending on your flavor preferences)
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk (I use almond milk)
1 tablespoon vanilla extract
1-2 cups chocolate chips

1. Combine pumpkin, sugar, oil, milk, vanilla and egg with a mixer.
2. In a separate bowl, stir together flour, oats, baking powder, baking soda, ground cinnamon/pumpkin spice, and salt.
3. Add flour mixture to pumpkin mixture and mix well.
4. Add chocolate chips (you could probably add nuts too!)
5. Drop by spoonful on a parchment paper covered cookie sheet or Silpat baking sheet and bake at 350 for 14 minutes.

**They don’t really firm up like “regular” cookies so they will be soft and break apart easily**

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