Tag Archives: Sugar Free

Gluten Free Pumpkin Chocolate Chip Cookies

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Don’t get any ideas… I haven’t joined basic b***h #pumpkinspicenation. I’m just capitalizing on the opportunities at hand, i.e. fall. And we do a monthly feature called Seven Things We Love on the AEO blog and of course, I choose “what we’re eating/drinking”. It’s turned into me asking my team what they want me to make and pumpkin chocolate chip cookies came up… also I wanted pumpkin chocolate chip cookies. There, I said it.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Full of real ingredients, unlike that #PSL you’re holding.

Pumpkin is so good for you, though. It’s full of beta-carotine and fiber and is a vegetable. You can easily add veggies to your normal breakfast with pumpkin pie oatmeal or a two-minute pumpkin quinoa breakfast muffin. So, I’m a fan of all things pumpkin, when it involves actual pumpkin of course.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

A way to get your pumpkin spice fix while also not ingesting things that cause cancer.

These cookies aren’t super sweet because I don’t typically eat refined sugar so I have a really sensitive sweet tooth. You might want to add a couple more table spoons of maple syrup if you want them sweeter. Did I mention these are gluten free, refined sugar free and oil free?

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it togethergluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Gluten free, refined sugar free, oil free pumpkin spice cookies.

5.0 from 1 reviews
Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Sugar Free
Serves: 24 cookies
Ingredients
  • 1 cup gluten free flour
  • ½ cup rolled oats
  • ¾ cup pumpkin puree
  • ¼ cup almond butter
  • ¼ cup + 1 tbsp unsweetened apple sauce
  • ¼ cup unsweetened carob chips (or chocolate chips)
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅛ tsp pink himalaylan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Cover cookie sheet with aluminum foil and spray with coconut oil.
  3. Combine flour, oats, baking powder, pumpkin pie spice, cinnamon and sea salt in a large bowl. Set aside.
  4. In a small bowl, whisk together egg, vanilla, maple syrup, applesauce, almond butter and pumpkin puree.
  5. Add wet ingredients to dry ingredients and mix until combined.
  6. Fold in carob chips.
  7. Spoon out 1 TBSP of batter 1 inch apart until cookie sheet is full.
  8. Place in oven and bake until top is bounces back when touched and begins to brown.
  9. Store in airtight container in the refridgerator.
Nutrition Information
Serving size: 1 cookie Calories: 65 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 9.7 g Sugar: 2.0 g Sodium: 15mg Fiber: 0.7 g Protein: 1.7 g

Chat with me:
What is your favorite way to eat pumpkin… or pumpkin spice things? What is the most ridiculous pumpkin spiced thing you have seen? (Toss up between pumpkin spice vodka and pumpkin spice Pringles for me.)

Banana and Fig Chocolate Chip Muffins

It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Author:
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
Ingredients
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

Don’t forget to enter my Healthy Skoop giveaway!

 Loading InLinkz ...

 

Chat with me:
Do you try things again once you fail or do you just give up? What recipe fails have you had lately?