Good morning everyone!
I’ve been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It’s challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.
But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I’m ready!
A quick perusal of some of my favorite blogs reveals a plethora of sweets treats, from the gorgeous to the ghoulish; I am so inspired by the creativity of my fellow bloggers. I know it’s the season for super-sweet treats, but it’s also the time of year for celebrating some of my favorite produce: apples, cranberries, pears, pumpkins, winter squashes, and sweet potatoes, to name but a few. So in the remaining days leading up to H’ween, I’ll be offering some baked goods that highlight the natural sweetness of these fall favorites and steer clear of scary sugar levels.
First up, Pumpkin Breakfast Cookies, amped with multiple superfood ingredients from the pumpkin to chickpea flour, flax seeds to coconut oil. They are quick and simple, and only require one bowl for mixing. They are naturally vegan, gluten-free and grain-free, too, ideal for sharing with friends and family who have food sensitivities.
With a cookie scoop (one of my favorite kitchen tools), you can get these on the baking sheet and into the oven in no time.
Now that Nick is in Kindergarten, weekday mornings are even more of a rush, so the more quick and healthy breakfasts I have handy, the better. One or two of these cookies, paired with a cup of dairy or non-dairy milk or a green smoothie, makes one great breakfast (they can be eaten in the car without making a mess, too). Our carpool buddies (Mae, 6, and Zach, 5) also gave their thumbs up (after picking off the walnuts), as did my lovely husband (he left the walnuts on).
I like to put the walnuts on top so that they can toast as the cookies bake (saving the step of toasting nuts before adding to the batter). Also, it allows nut-loathers to pick off the nuts with ease.
- ¾ cup canned unsweetened pumpkin puree
- ½ cup maple syrup
- ½ cup nondairy milk (I used almond)
- ¼ cup virgin coconut oil, melted
- 3 tablespoons ground flax seeds (flaxseed meal)
- 1 teaspoon vanilla
- 2 cups chickpea flour (also called garbanzo bean flour)
- 2 tsp pumpkin pie spice (see tip below)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup raisins or dried cranberries
- Optional: ½ cup chopped walnuts or pecans
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpats, or lightly coat with cooking spray.
- In a large bowl, whisk together pumpkin, syrup, milk, oil flaxseed meal and vanilla until smooth. Stir in raisins. Add the chickpea flour, spice, baking soda, salt and raisins; stir with a wooden spoon, mixing just until just blended.
- Drop the batter by tablespoons (I use a 1-1/2 tbsp. size cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
- Bake 11-15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining batter.