I’ve got a short and sweet post today. Earlier, on a whim I made cookies (shocking, I know). These cookies turned out great so I am anxious to share this recipe with you. They are relatively healthy- made with whole wheat pastry flour and healthy fats, no refined sugar, and dairy free. They may not seem like anything special, but I had a really hard time stopping at just one cookie!
Maple Almond Chocolate Chip Cookies
1/2 cup creamy almond butter
1/2 cup pure maple syrup
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Preheat the oven to 350*F.
In a large bowl, combine almond butter, maple syrup, oil and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients, along with chocolate chips, and stir until just combined. Using a cookie scoop, drop the dough onto a baking sheet. Flatten each cookie (if you don’t flatten the dough, it will not spread). Bake for 10 minutes. Makes 10-12 cookies.
Hey all! The winners of the CSN giveaway are…….Joe and Julie Hoss! Congrats! I’ll contact Jocelyn to let her know you are the winners. Thanks to everyone who entered the giveaway. I wish you could have all won! I’m hoping to be do more giveaways in the near future, so stay tuned
Disclosure: In order to pick a random winner, I used random.org to give me a random number.
You guys know I love to bake, but Fall is my favorite season of baking. I get so excited to use all of the great ingredients. I sound like the biggest dork but it’s true. As soon as I saw this at the grocery store I had to buy it.
How cute are those pumpkin cake pops? I totally wish I had kids to make these for! I’ll probably still make them around Halloween time because they are too cute to resist.
This week I made the pumpkin chocolate chip pecan cookies from the book. The cookies are soft and delicious.
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
- Whisk together flour and pumpkin pie spice. Set aside.
- In a large mixing bowl, cream butter.
- Add both sugars and beat until light and fluffy.
- Add vanilla.
- Add eggs one at a time and beat until combined.
- Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
- Stir in chopped pecans and chocolate chunks.
- Drop on cookie tray lined with parch ment paper.
- Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
- Let cool.
- Optional: frost with maple brown butter frosting.
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple extract
- Sift sugar and set aside.
- Melt butter over medium heat until golden brown. Watch closely so it does not burn.
- Add butter to sugar, scraping all the butter into the bowl.
- Add milk and maple flavoring. Stir until smooth.
- Frost cookies.
I didn’t frost my cookies and they were still tasty.
Last year, (or maybe it was 2 years ago) I made this pumpkin truffle pound cake. It makes a great option for a brunch or to have with coffee and friends.
I have some leftover pumpkin to use up. think I might make something different than the usual cookies or muffins. This low fat pumpkin bread pudding looks pretty interesting…
Question time- what is your favorite pumpkin dessert? I know not everyone loves pumpkin – so for those of you that aren’t a fan, what’s your favorite fall dessert?