I know I know, the title is a little spastic. But these really hit the nail on the fall themed dessert head. They are crispy on the outside and gooey on the inside. The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:
1 cup of almond meal
1 tbsp of coconut flour
1/4 tsp baking soda
1/8 tsp sea salt
1 tbsp cinnamon
1/2 tsp pure vanilla extract
1 tbsp of coconut oil
1/4 cup pumpkin purée
3 tbsp of honey
Optional: 1/2 cup chocolate chips
Set your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl, then add the wet ingredients. Mix in the chocolate chips last. I did half the batch with chips and the other half without chips.
Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.
I bet the would be good with white chocolate chips as well…next time!
Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.
1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips
Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.
These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.
It has been a while since my last post. I have been crazy busy trying to keep my clients and my own wellness in check. My plan was to use free hours during “spring break” to get some blogging done, but then i was knocked on my ass by the stomach flu. After not eating for 24 hours I decided to torture myself by scanning Instagram and Pinterest for recipe inspiration. I find it oddly satisfying just to look at food. Dessert is my guilty pleasure, and if you follow my blog you know I try and make it less guilty.
So what did I do my first day back from the flu? Worked my morning clients out, baked a batch of these bad boys then went straight outside to run and get some much needed vitamin D. If I didn’t plan on running as soon as these came out of the oven I probably would have gobbled down a few.
It takes about 10 minutes to prep the batter and load up the baking sheets and about 10 minutes to bake. So you are looking at 20 minutes for perfect cookies. You wont need any butter or flour. The recipe is so simple you will have in memorized after one batch.
1 cup almond butter
1 cup turbinado sugar
2 large eggs
1 cup semisweet chips
½ teaspoon course salt
Just preheat your oven to 350 degrees and combine all ingredients in a large bowl. Line your cookies on a baking sheet with parchment paper. I made my cookies on the smaller side, rolling them into little balls. Bake for about 10 minutes.
I found this recipe on Martha Stewart’s Instagram page. Martha used lightly packed light brown sugar but I wanted to make these as healthy as a I could with what I had. I think the next time through I will try them with some coconut sugar. Enjoy!