Search results for: pumpkin oatmeal cookie
Pumpkin Oatmeal Chocolate Chip Cookies
PUMPKIN, PUMPKIN, PUMPKIN…who doesn’t love pumpkin baked goods at this time of year. This one is a show stopper. I modified an old family favorite recipe to bring you this healthier version with just as much taste and a wonderful texture. It is hard to eat just one!
I made a batch of these for a women’s gathering tomorrow and I know they will be gone in a flash. They are so moist and delicious, you can not eat just one!!!
Pumpkin Oatmeal Chocolate Chip Cookies
1 cup oat flour
1/4 cup flax meal
1 cup whole wheat flour (or almond flour or coconut flour)
2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup coconut oil
1/2 cup butter (you can use 1 cup total coconut oil instead of 1/2 coconut oil 1/2 butter)
3/4 cup firmly packed brown sugar
3/4 cup coconut sugar (can use brown sugar here as well)
1 egg
1 teaspoon vanilla
1 cup organic pumpkin puree (not the pumpkin pie filling that has spices in it already)
1 cup chocolate chips
1 cup chopped walnuts
1 cup raisins (optional)
Preheat oven to 350 degrees. Measure first 9 ingredients (flour, dry ingredients and spices) in a medium sized bowl. Cream the butter, coconut oil and sugar with a mixer until light and fluffy. Add egg and vanilla and blend. Add the canned pumpkin alternately with the dry ingredients to the creamed mixture and mix until blended. Stir in the chocolate chips, walnuts and raisins and stir until blended. Drop by tablespoonfuls onto a lightly greased cookie sheet and bake for 15-20 minutes. Makes 2 dozen large cookies or 3 dozen medium cookie. Enjoy!
Here are the ingredients for the original recipe, if …
Read MorePumpkin Spice Latte and Pumpkin Chocolate Chip Oatmeal Cookies
I absolutely love the changing colors of the leaves on the trees in our town. The crisp evenings and cool mornings are ushering in the feelings of Fall-even though we had such a LOOONG Indian Summer. Brewing up a cup of coffee or tea for sipping along with a warm Pumpkin Oatmeal Chocolate Chip Cookie makes a chilly afternoon or a cold night so much warmer. (Click the link to get the recipe and try the gluten free style or the original recipe) I absolutely LOVE pumpkin spice lattes but the ones you buy at the coffee shops are full of sugar and other ingredients that are not very healthy. So I decided to experiment with making one at home.
Homemade Pumpkin Spice Latte
My first try I used
1 cup of my normal delicious House Blend Peet’s coffee
1/3 cup of hot and frothy almond milk
1/4 teaspoon of pumpkin pie spice
1/2 teaspoon of honey
I brew my coffee in a French Press and froth my almond milk with a battery operated whip. Combine all ingredients and enjoy.
My next try I bought some Trader Joe’s Pumpkin Spiced coffee grounds and brewed up a cup and added ⅓ cup of hot and frothy almond milk and a dash of cinnamon.
My third try was an idea inspired by Bekah who was brewing up a cup of Trader Joe’s Pumpkin Spice Rooibos herbal blend tea. I took one Starbucks Via instant coffee and poured 8 ounces of boiling hot water into my cup and placed one tea bag in my cup as well. After about 5 minutes, I removed the tea bag, added 1/4 teaspoon pumpkin pie spice and 1/3 cup hot almond milk. Yummy, the best by far.
Today was the ultimate….
Take 1 cup of your …
Pumpkin Oatmeal Chocolate Chip Cookies
PUMPKIN, PUMPKIN, PUMPKIN…who doesn’t love pumpkin baked goods at this time of year. This one is a show stopper. I modified an old family favorite recipe to bring you this healthier version with just as much taste and a wonderful texture. It is hard to eat just one!
Pumpkin Oatmeal Chocolate Chip Cookies…
Read MoreOur Pumpkin Favorites
Christmas decorations have started to appear and the holiday cups are out at Starbucks…but I for one am still holding on to the flavors of Fall. If you aren’t ready to trade in your PSL for Peppermint Mocha quite yet and want some food to go with, I’ve linked our FAVORITE Growing Weisser pumpkin recipes below!
Happy Baking and Making.
Breakfast
Snacks
Dessert
Pumpkin Oatmeal Chocolate Chip Cookies
What will you try?
…
Gluten Free Pumpkin Bread
Pumpkins, pumpkins everywhere. I like to celebrate the fall season with PUMPKIN, (you may have figured that out by now). Each time I have brought a pumpkin treat to a women’s event this year, I am asked whether or not it is gluten free. So, I have experimented with a new recipe that I just received from a friend and adjusted a few things to make a delicious gluten free, high protein, low sugar alternative to the conventional Pumpkin Bread that I make this time of year. For quick access to a few of my other favorite pumpkin recipes click here for Pumpkin Cinnamon Rolls, Pumpkin Oatmeal Cookies(Gluten Free version available in the same post) and Pumpkin Pie Cake. I just made this Pumpkin Pie Cake for my women’s bible study group and substituted a box of Trader Joes Gingerbread cake mix in place of the yellow cake mix and it was absolutely 100% tastier. So here is my newest pumpkin creation. Hope you like it! Enjoy!
Gluten Free Pumpkin Bread
Ingredients
1 ½ cups almond meal flour (or your favorite gluten free flour blend)
1 ½ cups organic oats
3 Tablespoons flax meal
1 Tablespoon hemp seed
1 Tablespoon chia seed
¼ cup whey based protein powder (vanilla or pumpkin flavored)
¼ cup brown sugar or honey
1 Tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 eggs
3 Tablespoons almond milk
2 Tablespoons coconut oil
1 cup pumpkin puree
¾ cup unsweetened applesauce (I used homemade apple butter)
⅓ cup raisins
⅓ cup slivered almonds
Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and stir just a …
Read MoreGluten Free Pumpkin Scones
Pumpkins are everywhere! Pumpkin yummy treats are everywhere as well. Since I absolutely LOVE everything FALL including everything that tastes or smells of pumpkin, I decided to write about a few of my new pumpkin obsessions. I started by baking a batch of Pumpkin Oatmeal Chocolate Chip Cookies this week. I love to bake pumpkin scones and this season I am working on a Gluten Free Pumpkin Scone recipe. I made this one a few days ago and delivered a batch to a precious friend who is recovering from surgery. I will post the recipe I tried and modify it in the near future. (The first batch was a bit too crumbly)
Gluten Free Pumpkin Scones
Ingredients
¾ cup gluten free oat flour
¾ cup almond meal flour
¼ cup coconut flour
2 cups oats
4 teaspoons baking powder
½ teaspoon salt
1 Tablespoons pumpkin pie spice ( my favorite is from Trader Joe’s)
(you can use 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon nutmeg)
1 Tablespoon butter softened
⅓ cup coconut oil melted
⅓ cup pure maple syrup
1 teaspoon fresh grated ginger
1 Tablespoon fresh grated orange rind
¾ cup pumpkin puree
1 egg
1 tablespoon cinnamon sugar (to sprinkle on top of scones before you bake them)
Mix oat flour, almond meal, coconut flour, oats, baking soda, salt and pumpkin pie spice in a large bowl. Combine butter and coconut oil and add to dry ingredients. Cut in until mixture is crumbly. Mix maple syrup, pumpkin, grated ginger, grated orange peel and egg together and fold into mixture in large bowl. Do not handle dough very much so scones will be light and not tough. Form into circles about 3 inch biscuit shape. Makes 8 or 9 scones. (You can also shape …
Read MoreThe Brave Little Toaster Oven
I do not have an oven. Yep, believe it! I live on the island of Grenada, on the campus of St. George’s University Medical School, and we do not have an oven. You can imagine that it makes cooking a little difficult! But…we do have a TOASTER OVEN!! (And yes we packed it in our carry-on and brought it with us!! One of the best decisions we made for this move!)…
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