Good morning and happy Friday from Boston! We’re headed out to explore the city in a bit, but I thought I would pop in and share a recipe with you.
In my last post I mentioned that, despite the chillier weather we’ve been experiencing, I hadn’t broke out the pumpkin recipes yet. Well… that changed last night. I think the fall favor of the butternut squash protein pancakes are to blame – they made me crave pumpkin goodies.
I wanted a treat to bring with us on the trip so I started thinking about what I should make. I almost settled on my chocolate chunk pumpkin bars but at the last second changed my mind and decided cookies would be easier to pack. I’m glad I did because not only do I have a new recipe to share, but it’s a pretty awesome one at that.
Not to toot my own horn, but these cookies are vegan, have less than 90 calories and 2 grams of sugar each. Plus they’re GOOD – like really good! They’re a little on the cakey side (pumpkin tends to do that to baked goods), but they have a nice chewy cookie texture from the oats. The sucanat lends a lovely molasses flavor to each bite and of course, the chocolate chips are sweet and delightful. Overall, they’re quite the cookie. I would highly recommend making them. If you’re not ready for pumpkin things just yet, you can always pin or bookmark them for later.
- 1 cup spelt flour (all purpose flour will work too)
- ½ cup old fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- pinch of ground nutmeg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup sucanat or other raw, natural sugar
- ¼ cup extra virgin coconut oil
- ½ Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- ¼ cup vegan chocolate chips or carob chips
- Preheat oven to 350° F.
- Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
- Combine wet and dry ingredients.
- Stir in ¼ cup chocolate chips. Mix well.
- Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake for 15-16 minutes.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
I hope you like these little gems as much as I do.
On the house keeping side of things, what do you all think of the new recipe layout I’m using? It’s a plug-in called Easy Recipe. I like the fact that it gives me the ability to offer a print option, but the formatting is kind of a pain in the butt. I’ll keep doing it if it’s helpful, but I’m curious to know if you all are using the print feature or not. I’d love to find an easier way to format them and offer a print option – if you’re a fellow food blogger, feel free to share any tips.
Also, I’m still in the process of putting together a post of photos/reviews of EBF recipes that readers have made. If you make one of my recipes, please take a picture and send me your thoughts on it. I’ll include them in a post and link back to your website or blog.
That’s all I have for now. We’re off to explore Boston. The weather is beautiful so I can’t wait to get out there. I already spy a farmer’s market set up in the plaza in front of our hotel!