With fall officially being here, let the pumpkin craze begin. I have traditionally been a pumpkin pie kind of person on Thanksgiving Day, then not a pumpkin person on too many other days. (Plus I enjoyed my pumpkin pie with more Cool Whip than pie, oops!!) In the past few years, however, I have grown to like it more and have tried it in a breakfast smoothie and different kinds of bars.
Last week I was going to get one of the smaller cans of pumpkin to try this cookie recipe. I don’t think I have ever encountered this before, but every brand of the small cans of pumpkin was sold out, and there was only the giant cans left. I figured I could just make a double batch of cookies and use it up. Well, we got our double batch of cookies, plus a loaf of pumpkin bread, plus a batch of chocolate pumpkin muffins, plus a pumpkin smoothie for me this morning. It’s a good thing these baked goods will freeze well, and a good thing that we have a nice variety of them so we don’t get sick of pumpkin :).
Anyhow, the first batch of cookies I made was under baked. It made them really hard to get off of the cookie sheet and then again really hard to get off of the cooling rack (but in the end, this didn’t bother me because I like my cookies moist and gooey). I believe I baked those for ~11 min. The second batch came out much less gooey, and I baked them for ~14 min. I’m not sure that you can get a crunchy cookie out of these in that the pumpkin and nut butter add so much moisture to the mix. I am not a fan of having nuts in cookies, so I omitted them. If I make these again I think they would be good with some dried cranberries in them.
Think back to a time your were making homemade chocolate chip cookies (before the “break-n-bake” times!) Were you able to resist taking a spoon/fork full of the raw batter and eating it? What about after buying the “tube” of raw cookie dough, did half of it go into your mouth before realizing that you would only end up with half a dozen actual baked cookies? If you can relate, this recipe is for you :). And for those who are afraid of eating those raw eggs, the recipe contains no eggs (as well as no white sugar, grain or dairy!) I have to admit, when I took my first bite of this, I think my face must have lit up immediately due to the similarity in taste to the good ol’ cookie dough in a tube, or the homemade batter!!
I am beginning to think that this post wasn’t meant to be today. I have re-written the same first few sentences several times only to have the internet or my computer freeze, then try to re-load, losing my previous work. Gotta love technology…
Here goes again: I have made and tried probably at least 8 grain/dairy/white sugar-free muffin recipes now, and this one wins the award for the favorite in our house so far. We took some with us on a visit with some friends in Indianapolis last weekend. I am usually very nervous about having others try the new, different sweet treats I’ve been making. They tend to have a different texture and certainly aren’t as sweet as traditional desserts to those who are not used to eating them, but it is something that one gets used to once you have it a few times. I was relieved when our friends liked these muffins and were anxious to get the recipe. So here it is, about a week late 🙂
If there was a category for “favorite sweet treats,” these cookies would definitely be included. They were the first dessert that I made after finding out about the dietary changes I would be making. The recipe was given to me by a co-worker, and I remember her saying something to the effect of, “I wouldn’t feel bad about feeding this to one of my kids for breakfast.” A cookie for breakfast? Yes, please!! 🙂
Although it is very tempting to eat all of these before even packing them up into a storage container, I have to still consider them “dessert.” On top of that, although the chocolate chips are dairy-free, they do still contain evaporated cane sugar, which I am supposed to limit in my diet as well. I bet they would still be good without the chocolate chips though.