Tag Archive | cookies

Healthy Pumpkin Cookies

I was looking for a cookie recipe that my kids would love while we watch a movie tonight. I also wanted one that I was ok with feeding them. And even though it’s 90 degrees outside still, I am in the mood for fall! I hung my fall decorations today! I am a total sucker for fall things! I hate halloween but love fall. Have you gotten that I love fall by now?

So let’s eat pumpkin. About 7 years ago I got on a pumpkin kick. I made everything pumpkin I could find! I burned out on pumpkin. I think I’m ready to try pumpkin again. So Katie over at Kitchen Stewardship had this great recipe. I am going to help my kids make it tonight. My mother used to make wonderful pumpkin cookies with a glaze that are to die for. I will try to alter it to be whole food in the future and post it here.

Kitchen Stewardship’s Healthy Pumpkin Cookies

Ingredients

 

2 cups butter or coconut oil or palm shortening (see above to use some flax seed, as well)
1 1/2 c. sucanat (unrefined cane sugar)
16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too!)
2 eggs
2 tsp. vanilla
4 c. white whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp.nutmeg
½ tsp. allspice
1 tsp. salt
2 c. chocolate chips or raisins
1 c. chopped nuts

Method

Cream fat and sweetener. Add pumpkin, eggs and vanilla; beat well. Stir together flour and next 6 dry ingredients. Add to batter; mix well. Stir in choc chips and nuts.

Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Fresh Fig Cookies

I recently received a bunch of fresh figs. Since they aren’t grown around here I don’t think I’ve ever had the opportunity to try them.  They are very different from fig newton cookies!  I have heard they are good in smoothies but haven’t tried it yet. I did try this cookie recipe from allrecipes.com last night. Here it is with my changes. I really liked them fresh although they weren’t as good the next day, a little dry.

  • 1/2 cup sucanat
  • 1/2 cup butter
  • 1 egg
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chopped fresh figs
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream sugar and shortening and add beaten egg.
  3. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
  4. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.