It's Fall and everywhere I turn there is a pumpkin flavored or scented item. I even saw pumpkin Biscotti the other day!
I really enjoy the flavor myself. So, just this morning I had a Pumpkin Spice Shake. I just added a 1/2 cup of canned pumpkin along with a drop each of Cassia, Clove & Ginger essential oil or you could add pumpkin spice seasoning! Delish!
What pumpkin food/drinks do you like? Tell me in the comments below 👇
Since I do enjoy pumpkin, I came up with this healthier version of the Pumpkin Cookie. Because it is low in calories and high in nutrition, I don't feel guilty having one or two for my afternoon snack along with a cup of herbal tea. While the Fall Season causes us to consume more pumpkin foods, these cookies are great anytime of the year.
Pumpkin Cookies
Makes about 3 dozen small cookies
Ingredients:
- 1 cup canned pumpkin or fresh cooked
- ½ cup coconut oil at room temperature
- ½ tsp liquid clear Stevia
- ½ cup packed brown sugar
- 1 tsp pure vanilla extract
- 3 drops Cinnamon or Cassia essential oil*
- 2 drops Ginger essential oil*
- 1 drop Clove essential oil*
- 1 cup whole wheat pastry flour
- ¾ cup oat flour**
- 2 T flax seed meal
- 2 T cornstarch
- ½ tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp sea salt
Directions:
- Preheat oven to 350 degrees, line 2 baking sheets with parchment paper
- Reduce pumpkin by heating over medium heat in sauce pan for 30-40 minutes. Stirring often until reduced to ½ cup
- Cream together coconut oil, stevia & brown sugar
- Mix in cooled pumpkin, vanilla & essential oils
- Combine dry ingredients in bowl & whisk
- Combine wet & dry ingredients mixing until well combined
- Roll rounded teaspoonfuls of dough into ball, place on parchment & flatten with back of spoon or fork
- Bake 10-12 minutes, let cool a couple minutes on sheet then, remove to cooling rack
- Store in sealed container.
- They also freeze well
1 cookie: 68 cal, 3.4g total fat, 41.25mg sodium, 9g carbs, 1.2g fiber, 2.9g sugar, 1.6g protein
Notes:
*Not all essential oils are pure enough to be consumed, which is why I ONLY use a specific brand. Ask me about them HERE **I make my own oat flour by grinding it in my blender or food processor.
Blessings for Health, oy & Laughter,
Kathy