At a staff meeting today at work, we shared our favorite things about fall. Where do I start? Fall is my favorite season of the year and not the least of reasons why is the food.
Who can resist the kitchen scents of autumn?
And among my favorite fall-y foods is pumpkin. Pumpkin muffins. Pumpkin tea. Pumpkin pancakes.
Yeah, I love pumpkin so much that I even posted my 8 Great Pumpkin Recipes.
This delicious pumpkin recipe is uber-healthful and full of all those awesome autumn scents…cinnamon, nutmeg, cloves and ginger. Based on a recipe from the Preppy Paleo, I played around with the recipe to convince my sweet peas to love these pumpkin cookies as much as their mom.
Pumpkin Breakfast Cookies (Gluten-Free)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup almond butter
4 tablespoons maple syrup
1 egg white
1 teaspoon vanilla
1/2 cup coconut flour
3/4 cup flax meal
1/4 cup dried cranberries (or other dried fruit)
1 tablespoon chia seeds
1/4 cup mini-chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, mix the pumpkin, almond butter, maple syrup, egg and vanilla, stirring very well to incorporate all the ingredients.
In a medium bowl, combine the remaining ingredients, stirring well to fully incorporate all the ingredients.
Combine the dry ingredients into the large bowl of wet ingredients, mixing well.
Place 1 tablespoon sized balls of dough on a cookie sheet, pressing to flatten slightly.
Makes 3 1/2 dozen cookies.
Life is sweet,