First pumpkin cookie of the season!

It’s officially pumpkin season! You know, even though our afternoons are still hitting 100 degrees I am not letting the toasty walks to my car after work ruin my usual spring into fall foods and recipes. I have been itching to make something with pumpkin, so obviously my first go to was cookies!

IMG_1748

Quick side note… does EVERY nutrition/whole food bar company make a pumpkin spice version now?! Holy moly! My Instagram feed has been BLOWING UP with every food blogger out there posting about pumpkin Perfect bars or Rx Bars. I have to stay true to my favorite whole food bar brand Lara Bar; their pumpkin pie bar is amazing!

So a little about this recipe…

Its not low in sugar, it’s not grain free or vegetarian, and yes it contains fat. These cookies were made to be delicious and boy are they! I use whole wheat flour, oats, and pumpkin puree as my base with coconut oil and a whole egg for fat. Start your pumpkin season off right with these little beauties!

IMG_1747

In case you read my last post, in terms of calories I’m not sure what the calorie content is of these cookies. Sometimes I will calculate calories for my recipes just to share here for extra info. I will say, regardless of the calories, these are freaking amazing! They are made with ingredients that are easy, simple, and many might already be in your pantry. I hope you give them a try, and as always let me know what you think! Happy Tuesday everyone!

IMG_1752.JPG

IMG_1755.JPG

Chocolatey Pumpkin Spice Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

Ingredients

  • 1 whole egg
  • 3/4 can pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 2 cups oats
  • 1/4 cup whole wheat flour
  • 1 Tbsp coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • pinch pink Himalayan salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3-1/2 cup dark chocolate chips

Directions

Pre-heat oven to 350 degrees

In a medium size bowl, combine 1 egg with brown sugar, coconut oil, vanilla, and pumpkin puree. Mix with a fork or whisk until brown sugar is well incorporated into wet ingredients with minimal to no lumps.

Add oats, flour, spices, baking soda, baking powder, and salt. Mix with a large spoon or fork until all dry ingredients are moistened. Lastly, fold in your chocolate chips or chunks (whatever your preference!)

Lightly grease a cookie sheet and scoop large spoonfuls about 1-1 1/2 inches apart. The cookies do not really spread out, so if you would like them flatter, lightly press down with the back of a spoon. Bake for 13-15 minutes or until they slide off the sheet easily without breaking. Let cool for 10-15 minutes before serving. Keep in an air-tight container for 3-4 days; refrigerate to keep for about 5-7 days. Enjoy!


Trail Mix Cookies

HAPPY SUNDAY! This is such a good Sunday, want to know why? I am so, so, SO happy to be done writing my Master’s final defense paper! Yay!!! Everyone just cross your fingers that it goes well in a few week! Once this is complete, I will have one class left and then I’m officially done! How stinking exciting is that?! Two years truly flew by, and I’m so proud of myself for checking (almost….) this box!

IMG_1616

IMG_1615

So with all this excitement, I thought I’d bake cookies! You know, any time I’m feeling an emotion — happiness, sadness, stress — the kitchen is always one of my safe havens. These cookies came out way better than expected, so I’m extremely excited to share them!

Disclaimer:

OK… this is kind of a funny (but not really) disclaimer, so all of you dog lovers please read! If your dog is like mine and absolutely loves peanut butter, do not let these cool near the edge of the counter! These cookies contain raisins, almond milk, and walnuts, which are all things that dogs should not have…. especially raisins! Our household spent quite a bit of time on the phone with emergency vets and pet poison control yesterday afternoon after Eddie decided to jump up on the counter and have a little taste test for himself. Thankfully, he is perfectly fine (and I probably over-reacted a tad), but I just thought I’d pre-warn you…. they really do smell THAT good!

IMG_1626

Now that we got that out of the way, lets get to the recipe! These are super easy and perfect for a quick breakfast or pre-workout bite. I call these trail mix cookies because they have a lot of components of trail mix that I love such as dried fruit and nuts. I made this cookies fairly large, but you could always make them a little smaller to increase the final quantity. Because I made larger cookies, I got about 12-13 out of my cookie dough!

I hope you give these a try! I recommend you play around with different tastes and textures if you are feeling creative. Maybe try adding coconut shreds or using different nut butters! Let me know what you think, and as always you can message or comment with questions or general thoughts! Have a great Sunday everyone!

IMG_1625

Trail Mix Cookies

  • Servings: 12-13 large
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 brown bananas, mashed
  • 1 1/2 cups rolled oats
  • 1/3 cup coconut flour
  • 1/2 cup walnuts
  • 1/3 cup brown sugar (lightly packed)
  • 1/2 cup seedless raisins
  • 1/3 cup dried cranberries
  • 1/2 cup unsalted PB
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1 Tbsp coconut oil
  • pinch cinnamon
  • pinch of pink salt

Directions

Pre-heat oven to 350 degrees

In a medium size bowl, smash bananas until fairly smooth. Add dry ingredients (coconut flour, oats, cinnamon, brown sugar, pink salt) as well as the walnuts, cranberries, and raisins. Lightly mix to incorporate the banana and cover the dry ingredients.

Add all wet ingredients (egg, coconut oil, peanut butter, and almond milk) and mix until well combined. This will be a chunky batter!

Lightly grease a cookie sheet. Scoop large spoonfuls of batter onto the sheet and use your hands to help form the shape of your cookie. Bake in the oven for 20-25 minutes or until the edges start to become a light golden brown. Let cool for 10-15 minutes before serving!


Super Easy Elvis Cookies

Happy Super Bowl Sunday everyone! I hate to be a Debbie downer, but I am not even remotely thinking about the super bowl today. After spending the day at the golf tournament yesterday, today has been focused on catching up with cleaning, cooking, meal prep, and testing a few recipes! With Valentine’s Day coming up, I wanted to get a good dessert post up just incase you are planning to cook or bake for your special someone!

img_0898

Side note…. I love Valentines Day! I know it’s cheesy and there were probably times in my life where I wasn’t that excited about it, but there is something about spending a day talking about love, flowers, and chocolate that I can’t resist! I mean the day consists of things that I love — my hub, yummy chocolate or desserts, good food, the color red, and flowers! I’m sorry if you are someone who dreads this holiday… maybe just skip to the recipe?

I’m not sure what the hub and I are doing this year, but most likely I will be in charge of the dessert. Desserts are some of my favorite things to cook and experiment with. As much as Jeff likes a decadent dish, I always try to put a little healthy spin on it! The cookies I’m going to share with you today are super simple, easy and quick to make, and absolutely delicious! I love peanut butter, banana, and chocolate combinations, hens the name of the cookie! There is no added fat in these cookies; the peanut butter and egg provides plenty! I also don’t use any dairy and chose whole wheat flour as my base!

img_0896

Give these lovely little delights a try, and I hope your Valentine’s Day is filled with lots of love! Oh.. and enjoy the game tonight.

Super Easy Elvis Cookies

Ingredients:

  • 1 1/2 brown bananas, mashed
  • 2 Tbsp light brown sugar, packed
  • 1 cup whole wheat flour
  • 1 egg
  • 2 Tbsp peanut butter (or nut butter of your choice)
  • 1/3 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • pinch of salt
  • 1/4-1/3 cup dark chocolate chips

Directions:

In a large bowl, combine your mashed banana with brown sugar, cinnamon, pinch of salt vanilla, peanut butter, and egg. Stir until sugar is well incorporated and peanut butter is smooth throughout the mixture.

Add the whole wheat flour and oats. Mix well until there aren’t any lumps. Fold in the dark chocolate chips. On a greased baking sheet, spoon out about 1 Tbsp of the cookie mixture about 1 1/2 inches apart. The cookies will not spread much! Bake at 375 degreed for about 10 minutes. Let cool on a cooling rack for 10-15 minutes and enjoy!

img_0902


Chewy Pumpkin Oatmeal Cookies

Are ya’ll sick of my pumpkin talk yet? We only get a few months of it, so why not go into pumpkin overdrive while we can?!

This recipe was the result of some stress relief cooking one night last week. I’ve completely kicked myself into overdrive the past few weeks with my half marathon around the corner as well as my project proposal for my Master’s program. These little chewy cookies were perfect for a quick after dinner dessert or a simple snack in between meals. They are vegan (minus the chocolate… no I didn’t purchase vegan chocolate chips) and just sweet enough to provide me with sweets satisfaction! I hope you try them; they are well worth it!

img_5363

Chewy Pumpkin Oatmeal Cookies

Ingredients:

  • 1/2 can pumpkin puree
  • 1 brown banana, mashed
  • 1/3 c canola oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 tsk cinnamon
  • 1/2 cup raw sugar + a little to sprinkle on top
  • 1/3 cup dark chocolate chips

Preheat your oven to 350 degrees.

In a large bowl, mix together your banana, pumpkin, oil, and vanilla until smooth. Add your flour, oats, spices, baking soda, salt, and sugar, and mix until all dry ingredients are moistened with few lumps. Once your ingredients are blended together, fold in your dark chocolate chips.

img_5356

To prevent sticking, spray your baking sheet with a little canola or olive oil spray. Spoon your cookies onto the tray about 1-1.5 inches apart (they won’t spread much!). I made my cookies about 1 tbsp of dough each, but if you’d like them a little bigger feel free to change the size! Once they are on your baking sheet, sprinkle a little raw sugar on top before putting them into the oven.

Let your cookies bake for about 16-18 minutes depending on the size (I would check them at 16)!. They should easily be able to slide off the pan. Let the cookies cool on a cooling rack for about 10-15 minutes, then enjoy!


Peanut Butter Protein Cookies

How about a recipe? I haven’t posted one in a while and this one is just too good not to share. We all know I love a good “mock cookie pie”. Well, how about just a mock cookie? These cookies are filled with protein and just sweet enough to give you that cookie feeling. I’m a lover of all things chocolate (except chocolate cake… is that weird?) so of course a few dark chocolate morsels are sprinkled in there as well! Bust out your food processor and give these little guys a try!


The base of these cookies is of course, chickpeas! Talk about something that is versatile in use. I love chickpeas for fresh summer salads, fillers for chicken salad, and as a great alternative for flour in decadent desserts. This is an easy way to bump up the protein content of your desserts and replace plain flour that doesn’t have much nutritive value.


Honey gives these cookies a little sweetness, and oats add as a binder so they cookie stays semi-firm. They are very moist, there is no way around it, so make sure you give them enough time to bake and form together!

Peanut Butter Protein Cookies 

Ingredients:

  • 1 can chickpeas, rinsed
  • 1/3 cup honey
  • 1/3-1/2 cup chunky peanut butter (so salt added)
  • 1/2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • dark chocolate chunks  (I used about 1/3 cup)

Preheat your oven to 350 degrees.

In a food processor, blend your chickpeas, honey, peanut butter, vanilla, baking power, cinnamon, and salt. Stop and scrape the sides as needed and blend until completely smooth. Once your batter is free of chunks or any remnants of chickpea skins, fold in your chocolate chunks. Don’ blend these or they will become too fine!

On a greased cookie sheet, place your cookies 1-2 in apart (they don’t really spread out much). My cookies were about the size of a ping pong ball.

Cooking time is a little rough with these, depending on how great your oven is or the type of cookie tray. Check after about 12-15 minutes. Cookies should be slightly golden brown on the bottom and able to be lifted off the sheet without completely breaking in half. If they still feel overly soft, bake for about 3-5 minutes for a total of about 18-20 minutes. Let cool for 15-20 minutes before eating! They will keep in the refrigerator for up to a week and a half! Personally, I think they taste best cold (tastes like raw cookie dough when cold!). Enjoy 🙂