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.
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.
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?
¼ cup unsweetened carob chips (or chocolate chips)
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
Preheat oven to 350F.
Cover cookie sheet with aluminum foil and spray with coconut oil.
Combine flour, oats, baking powder, pumpkin pie spice, cinnamon and sea salt in a large bowl. Set aside.
In a small bowl, whisk together egg, vanilla, maple syrup, applesauce, almond butter and pumpkin puree.
Add wet ingredients to dry ingredients and mix until combined.
Fold in carob chips.
Spoon out 1 TBSP of batter 1 inch apart until cookie sheet is full.
Place in oven and bake until top is bounces back when touched and begins to brown.
Store in airtight container in the refridgerator.
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.)
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
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.