I get really excited about Fall, because it means beautiful foliage, and pumpkin everything. So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt. While in theory, it was an awesome idea, I failed epically. But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were. Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.
- 1 cup almond butter
- 1 cup pureed pumpkin
- 1/2 cup pure maple syrup or raw honey
- 3 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/4 Tbs pumpkin pie spice
- 1/2 tsp salt
- 2 cups quick cook oats
- 1 cup dark chocolate chips
- 1/2 cup flaked, unsweetened coconut
- Heat the oven to 350°.
- In a large bowl, mix the almond butter, pureed pumpkin, maple syrup, eggs, vanilla, baking soda, salt, and pumpkin pie spice with an electric mixer.
- Stir in the oats, chocolate chips, and coconut. If it still seems too sticky to handle, stick it in the fridge about 10 minutes.
- With a large spoon or cookie scoop, drop heaping tablespoons onto a greased cookie sheet. Flatten slightly. Bake 12-15 minutes or until golden brown.
- Feel free to half this recipe--it makes a LOTT as is.
- These cookies won't spread much at all, so feel free to pack'em on the cookie sheet.
- Lining the cookie sheet with a silpat works wonders.
- Store these babies in the fridge for prolonged life. Without keeping them in the fridge they will go a little funky on you after three days (well they did in my hot, clammy kitchen).
- Get creative with your mix-ins; if you don't like coconut, toss in some pecans or slivered almonds. & If you like coconut, you can still toss in some nuts or seeds.
- These freeze pretty well- just take them out the night before and pop them in the fridge, or microwave until defrosted.
- Adapted from The Preppy Paleo.
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