Ok. Don't fall out of your chair, but I just made delicious, semi-healthy pumpkin cookies. It comes as a big win; especially on the heels of my Gluten-Free Brownie fail. But, I've soooo been craving something other than meat, vegetables, nuts, eggs, corn chips, beans, and fruit, I had to keep trying.
The original recipe can be found on Sparkpeople.com, but here’s how I Abracadabra’d it to fit my yeast-free, sugar-free, gluten-free lifestyle. Bonus: It was super easy to make--perfect if you’re really tired or really sore; I did the whole thing with just one hand--literally.
You’re Going to Thank Me Pumpkin Cookies
Light, chewy, cinnamony, soft cookies with crunchy bits and edges.
Think pumpkin bread with a little extra somethin'-somethin'.
1/2 c. butter (can also use shortening or probably coconut oil)
1 1/2 c. Swerve (granulated Stevia might also work)
1 large organic egg
1 c. canned organic pumpkin
1 tsp. gluten-free vanilla extract
2 1/2 c. gluten-free flour (I like Namaste Perfect Flour Blend)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. unsweetened carob chips (sounds gross with pumpkin, but trust me)
1. Heat oven to 350 degrees.
2. In a mixing bowl, cream together the butter and Swerve until light and fluffy. Beat in egg. Add pumpkin and vanilla until combined.
3. In a separate bowl, combine the flour and the next 5 ingredients. Slowly add the flour mixture to the pumpkin mixture and stir until mixed. Stir in the carob chips.
4. Drop by heaping teaspoons or small ice cream scoop onto un-greased cookie sheets. Flatten cookies slightly and bake for 15-17 minutes (fyi: they won’t spread so put them close). Note: Do not over bake (this will be slightly soft when they come out).
5. Rejoice!! You just made something so yummy, even a healthy person will like it.
Altered Today: Something my hubby didn’t spit out. New goodies in the freezer. Cooking with Swerve.