Every year around this time I get into the mood to make something pumpkin-y.
Last year it was Jack-O-Lantern Cake Pops, which only have 11 ingredients — compared to Starbucks 61 ingredients!
This year is all about pumpkin-y cookies. Made with cooked quinoa, coconut crystals, almond meal and topped with a drizzle of dark chocolate, these cookies will cure your pumpkin craving while delivering good health.
Really, why make traditional cookies that are filled with empty calories when you could make a nutritious, delicious cookie like this that’s filled with vitamins, minerals and protein? It just makes sense!
2 cups cooked quinoa
2 cups Almond Meal
¼ teaspoon sea salt
2 teaspoons pumpkin pie spice
½ cup canned pumpkin
⅓ cup coconut palm sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons coconut oil
1 cup lily’s chocolate chips (stevia sweetened)
Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spice. Mix well.
In another medium bowl, combine the canned pumpkin, coconut palm sugar, vanilla extract, eggs and coconut oil. Mix well.
Combine the dry ingredients with the wet ones and then fold in ½ cup of the dark chocolate chips. Place by flattened tablespoon on the prepared cookie sheets. Bake for 20 minutes, or until golden. Allow to cool for 15 minutes on the sheet before transferring to a cooling rack.
In a double boiler, or simply by placing a small saucepan in a skillet of water, over medium-low heat, melt the remaining ½ cup of dark chocolate chips. Drizzle over the cookies. Transfer the cookies to the refrigerator for 20 minutes or until the chocolate has hardened.
Calories: 96
Fat: 6g
Carbohydrates: 8g
Sodium: 20mg
Fiber: 1g
Protein: 4g
Sugar: —