- Yield: 24
- Prep Time: 5 minutes
- Cook Time: 11 minutes
Healthy Pumpkin Cookies
Day two of my pumpkin-craze obsession!! What a great one this turned out to be! And GOOD FOR YOU too!!
Of course, Hubby wasn't so sure... once he started seeing the ingredients come out onto the counter, the skeptic in him took over. It wasn't until all of the cookies were out of the oven, cooled and in his belly did he finally admit that they were really good ;o)
(He even snuck an extra one the next time we came into the kitchen!)
Super easy! Start by melting your butter and coconut oil together in the microwave (I used a glass bowl). Add sugar cane, syrup, molasses and pumpkin puree (NOT pie filling - look for nothing but pumpkin in the ingredient list) and mix together. In a separate bowl, add the rest of your ingredients (except the chocolate chips).
Pour the wet ingredients in with the dry and blend together. Add your chocolate chips and mix together.
(Just LOOK at the Fall sunlight streaming into the kitchen! Another favourite feature of this house for me are all the windows on the main floor!)
This recipe will make 2 dozen cookies - so divide them up, 8 at a time, onto your parchment-lined cookie sheets...
...and bake for 11-12 minutes (or until you start to see the bottom edges of the cookie lift away).
Then put them on the rack to cool. They will be soft so careful lifting them away. Let them cool (they will firm up) and then eat!!
Cookie time! And when you make your own, don't forget to take a photo and share it online at Facebook, Twitter or Instagram with the hashtag #recipesbyjenn and by tagging @recipesbyjenn. That way, I can see your photos and share them with all my friends! Plus, I get to feature them on this site along with all my other photos!
Ingredients
- unsalted butter - 1/4 cp
- coconut oil - 1/4 cp
- organic sugar - 1/2 cp
- organic pure maple syrup - 1/4 cp
- molasses - 1 tbs
- pumpkin puree - 1/2 cp
- gluten free oats - 1.5 cp
- whole grain flour - 1 1/4 cp
- ground cinnamon - 1 tsp
- ground nutmeg - 1 tsp
- baking soda - 1/2 tsp
- sea salt - 1/4 tsp
- dark chocolate chips - 1 cp
Instructions
- Preheat your oven to 350°F
- Start by melting your butter and coconut oil together in the microwave (I used a glass bowl). Add sugar cane, syrup, molasses and pumpkin puree and mix together. In a separate bowl, add the rest of your ingredients (except the chocolate chips).
- Pour the wet ingredients in with the dry and blend together. Add your chocolate chips and mix together.
- This recipe will make 2 dozen cookies - so divide them up, 8 at a time, onto your parchment-lined cookie sheets, and bake for 11-12 minutes (or until you start to see the bottom edges of the cookie lift away).
- Then put them on the rack to cool. They will be soft so careful lifting them away. Let them cool (they will firm up) and then eat!!
(3 Cookies = Purple = 0.25, Yellow = 1.5, Tsp = 1)
I am including the container values for my own reference (and anyone else wanting to do this)... but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide.
