Pumpkin Maple Oat Cookies = Halloween Treat

Wednesday, October 24, 2012

PUMPKINS, the official gourd of Autumn!  With Halloween approaching at warp speed I wanted to give you a treat to satisfy your sweet tooth. The only trick to this cookie is to use a natural sweetener, maple syrup.  As usual, I'm keeping this simple with quality ingredients like, organic pumpkin, oats, pecans, almond flour + spices to make this cookie gluten-free and delicious.  Two things I can promise you about these cookies are that: 1. they will make your house smell maple-y sweet and 2. if you like all the ingredients, you will love them.  Make some of these this weekend for all the ghouls, witches and ghosts that may be dropping by or whip these up for Thanksgiving.

Let's take a quick look at canned pumpkin:
  • Canned pumpkin is high in vitamins A & C + minerals but low in calories and fat.  Win, win!
  • It is high in anti-oxidants & carotenoids, beta-carotene to be specific which gives pumpkin it's orange color.
  • Pumpkin is a complex carbohydrate which is a good energy source for your brain and muscles.
  • It contains fiber which helps lower cholesterol and keeps you feeling full for longer.

PUMPKIN MAPLE OAT COOKIES      makes 2 dozen
1 - 15 ounce canned organic pumpkin
1 1/2 cup gluten-free oats, ground
1/2 cup almond flour
1 tsp aluminum-free baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cardamom
1 or 2 pinches ground clove
1/2 tsp salt
1 tsp vanilla extract
1/4 cup unrefined coconut oil, warmed
2/3 cup 100% pure & organic maple syrup
1/2 cup pecans, chopped
1/2 cup dark chocolate, chopped (optional)

1.  Preheat oven to 350 degrees.
2.  In a food processor, pulse oats until they are slightly ground.  (Not pulverized into a flour but just slightly ground.)
3.  In a large bowl, combine oats, almond flour, baking soda and spices into a bowl and whisk.  Set aside.
4.  In a separate bowl, add pumpkin, coconut oil, vanilla & maple syrup and stir until blended.
5.  Add dry ingredients to the wet ingredients and mix well.
6.  Fold in pecans and chocolate.
7.  Spoon 1 heaping tablespoon of the cookie dough onto the baking sheet. (Note: this cookie dough is looser than a standard cookie dough. Don't be alarmed.)  Leave space between each cookie.  You should be able to fit 12 cookies on each 9"x13" baking sheet.
8.  Bake cookies for 30 - 40 minutes or until golden brown on the bottom.  (These cookies will stay slightly soft and moist on the top.)
9.  Remove cookies from oven and allow them to cool for 10 minutes before serving.
Happy Halloween!

1 comment:

  1. I devoured all three of these before lunch. So delicious Susan!! Can't wait to try making them myself. xo


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