HAPPY HUMP DAY!
I made you a pumpkin cookie recipe.
Yes. Just for you. I’m so nice.
It tastes like pumpkin bread. In a cookie. With nuts and chocolate.
Gluten free — sugar free — soy free — vegan
My lovely Pi Phi taste testers thought they were the real deal.
Maybe they were just being nice, but I doubt it.
Sooo . . . go make some pumpkin cookies.
-1 c Pumpkin Puree
-1/2 c Truvia (or other sugar substitute)
-1/4 c Olive Oil
-1 Tbs Molasses
-1 1/2 c Gluten Free Flour (I use Pamela’s)
-1 tsp Baking Powder
-1/2 tsp Baking Soda
-1 tsp Flax Seed
-1/2 tsp Pumpkin Spice
-1/2 tsp Cinnamon
-1/4 tsp Nutmeg
-1/4 tsp Salt
-1/2 c Vegan/SugarFree Chocolate
-1/3 c Chopped Pecans
STEP 1 – Preheat oven to 350
STEP 2 – In a large bowl, mix wet ingredients
Stir pumpkin, Truvia, olive oil, and molasses until just combined
STEP 3 – In a medium bowl, mix dry ingredients
Combine flour, baking powder and soda, flax seed, spices, salt, and any add-ins
You can add more or less or none of the chocolate chips & pecans!
Your call. I change it up depending on my mood (aka what’s in my pantry)
I added the last of my almond slivers the other day — a delicious decision!
STEP 4 – Mix the dry ingredients into the large bowl
The dough will look really gooey . . . which is good. Taste it. (I mean there’s no eggs)
STEP 5 – Drop giant balls of dough onto a cookie sheet
The cookies don’t spread much . . . or at all . . . so shape them in circles.
THE BIGGER THE BETTER.
After a few trial batches, and after Hunter making some monster ones,
I realized that the big cookies taste way better for some reason.
STEP 6 – Bake for 15 minutes
Literally the best.
These guys were gone in minutes. MINUTES I tell you!
. . . and they are (dare I say) healthy!
So eat all you want. It’s fall.