Pumpkin is the poster child of fall cooking, great in soups, desserts, breads and even lattes. I think the pumpkin spiced trend has gotten a little out of hand: gum, M&M's, Pringles, deodorant?! How can any of these things contain actual pumpkin? Even John Oliver has joined in the critique of this marketing craze gone too far.
In honor of fall's most versatile plant, let's bake some old-fashioned cookies from scratch, with real pumpkin purée and actual ground spices. These soft and chewy gluten free cookies are a delicious afternoon treat, and best of all, the ingredients are good for you! The recipe that inspired this one is from Capper's Farmer, a magazine put out by the same folks who bring us Mother Earth News.
I'll be having a few with a matcha green tea latte, but I bet they'll go great with that "pumpkin spiced" one as well.
This recipe makes about 24 cookies.
- 1 cup whole rolled oats (say that out loud as fast as you can!)
- ½ cup almond flour
- ¼ cup coconut flour
- 2 teaspoons cinnamon
- 2 teaspoons dried, powdered ginger
- pinch of cloves or allspice
- pinch of salt
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- 1 egg
- ½ cup (1 stick) butter
- 2 tablespoons molasses
- 1-3 dropperfuls vanilla stevia (Whole Foods store brand) or ¼ cup sugar
- 1 tablespoon vanilla extract
- ½ cup pumpkin puree (roast your own or buy canned, just make sure the only ingredient is pumpkin.)
Preheat your oven to 350.
Combine all the dry ingredients in a bowl and set aside.
In another large bowl, use a mixer to beat the egg, butter, molasses, vanilla and stevia or sugar together until well combined and fluffy, about 4 to 5 minutes.
Scrape down the sides of the bowl and then add all the dry ingredients and the pureed pumpkin. Beat on low or hand mix until just combined, about 1 minute.
Scoop out the dough onto a non stick or parchment covered cookie sheet. I used a 1 tablespoon scoop and then slightly flattened the cookies. Since we are using coconut flour the cookies will not spread out during baking, so the shape you bake is the shape you get! Space them about an inch apart, shape and then let them chill in the fridge for 30 minutes or the freezer for about 10.
Bake the chilled cookies at 350 for 15-18 minutes. The edges will be set, the middle just barely.
Take them out and let them cool on the cookie sheet. They will firm up as they cool. Keep leftover cookies (is that a real thing?!) in a sealed container in the fridge.