Sunday, October 19, 2014

Pumpkin Pecan Cookies. Vegan, Gluten-free, Oil-free.


Pumpkin, how I adore you. These. Are. So. Good. Light, pillowy, pumpkin-spicy, sweet amazingness. Did I tell you I tried to grow sugar pumpkins this year? Yeah, well. I THOUGHT I was planting pumpkin seeds. Turns out it was butternut squash. And they completely took over my garden. I already had six butternut plants growing. You should see my basement—a.k.a. root cellar. I have enough butternuts to feed a small army! (sigh) I didn't get one pumpkin.

Thankfully, I adore butternut squash almost as much as pumpkins. And thankfully, those cute sugar pumpkins are abundant in the markets this time of year. So I bought several and roasted/pureed for future recipes. Like this one!

I really have nothing more to say. So here is the recipe that you MUST try if you want to enjoy the most delicious cookies on the planet!




Ingredients:

~ dry
  • 1 cup blanched almond flour
  • ⅓ cup brown rice flour
  • 1 cup chopped, raw pecans
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp baking soda
~ wet
  • ½ cup tightly-packed, pitted medjool dates
  • ½ cup plant-based milk (I used soy)
  • 1 TBS raw almond butter
  • ½ cup pumpkin puree
~ topping*
  • 1 TBS minimally processed sugar (I used coconut sugar)
  • 1 tsp cinnamon
  • 12 whole pecans
  • 1 tsp pure maple syrup
NOTE: You really don't need the topping but it certainly adds another punch of flavor and makes these cookies extra special.

Directions:
  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper or use a silicone mat.
  3. Mix the dry ingredients together.
  4. Blend together the dates, milk and almond butter.
  5. Add the date mixture and the pumpkin puree to the dry ingredients and mix well.
  6. Drop the cookies onto the baking sheet by about ¼ cup each. I used a ¼ cup ice cream scoop—makes the job so much easier!
  7. Flatten each cookie slightly and then press one pecan onto each cookie.
  8. Lightly coat each pecan with the maple syrup. I just used my finger to do this.
  9. Mix the cinnamon and the sugar together and top with the cinnamon sugar. 
  10. Bake for 25 minutes.
  11. Let cool and devour!


Makes 12 cookies. Enjoy!

Healthy trails,





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