There is No Secret to Getting Fit

My Journey to Fitness

Pumpkin Pecan Spice Cookies with Chocolate Chips (Gluten Free with Paleo option)

on November 8, 2014

I made these Pumpkin Pecan Caramel Bars to take to a friend recovering from surgery. We kept a few for ourselves, which everyone enjoyed!

My daughter was looking through a catalog for ideas on to dd to her Christmas wish list.  She came across some silly kids’  cooking set.  I told her, we have everything she needs to cook in our kitchen and she’s old enough to use it, so she can learn the right way using real cooking tools.  She quickly decided she wanted to make pumpkin chocolate chip cookies.  Funny thing is that we have never made these before, so it was totally her idea! She’s been enjoying all of the pumpkin recipes we’ve been making with my many cups of frozen pumpkin puree!

My husband suggested making the bars I referenced above into cookies because they we really good. So I modified the recipe only very slightly and made cookies (no added date caramel, however you can add it if you like a sweeter cookie). The result is a big hit with everyone.  They’re soft and not overly sweet at all and have just the right combination of pumpkin, spices and chocolate chips.

PALEO NOTE*  As you know, I follow mostly Paleo with the occasional oats in my diet, but I can enjoy these (one or 2 on occasion) and have no issues. However, you can also make them Paleo by substituting 1 1/4 cups total almond flour plus 3 tbsp coconut flour for the oats. The cookies will need to cool completely to set up before removing from tray.

By the way, check out the site where I got the original recipe.  She’s vegan, but many of her recipes are quite versatile and she does have lots of gluten free, flourless and even paleo recipes.  I’ve even used some of her recipes as a base for a meat or chicken dish.

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Pumpkin Pecan Spice Cookies with Chocolate Chips

INGREDIENTS:
1 cup gluten free rolled oats
1 cup raw pecans, plus ¼ cup reserved
1/4 cup Almond Flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

1/4 cup applesauce
1/2 cup maple syrup
1 cup pumpkin puree
1 egg

½ c mini chocolate chips (I used Enjoy Life)

METHOD:
Preheat oven to 350 degrees F

Step 1:  In a food processor, grind up the pecans and oats into a slightly coarse flour.

Step 2:  Add remaining dry ingredients to the flour and pulse a few times to combine. Pulse in the extra ¼ cup pecans, keeping them course (or mix in chopped pecans). Transfer to a bowl.

Step 3:  In another bowl, combine all the wet ingredients and mix well.

Step 4:  Add wet to dry and mix until combined. Fold in mini chocolate chips.

Step 5:  Using a cookie scoop, drop onto cookie sheet and bake at 350 degrees 15-18 minutes.

Makes about 40 cookies.

These should be stored in the fridge.  They will get a bit moist when stored.  You can eat them cold or pop in the toaster to get that “fresh from the oven” taste.  YUM!

 

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