Good morning and Happy Halloween!
Find below two of my favorite pumpkin recipes; pumpkin/chocolate chips cookies and pumpkin bread, with a healthier twist to them.
We will be using unbleached/gluten free flour and coconut flour for the recipes. It’s time you stop using regular flour…why? Read this
Chocolate chips and pumpkin cookies
Prep 15 minutes
Cook 10 minutes
yields 36 cookies cookies:
- 3/4 cup butter softened
- 1 1/2 cup brown sugar (organic is always best)
- 15 oz canned pumpkin (1/2 can)
- 1 egg (cage free of course)
- 1 teaspoon of vanilla extract
- 1 cup of gluten free unbleached flour
- 1 cup of organic coconut flour
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of organic miniature chocolate chips
- 2 teaspoons of chia seeds
- Preheat oven to 350 degree
- Beat butter and sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- Mix flour, cinnamon, baking soda, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips and chia seeds into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Pumpkin chocolate chips bread
Prep 5 minutes
Cook 60 minutes
- 1¾ cup unbleached gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon nutmeg
- 2 large eggs, room temperature
- 1 ½ cup brown sugar
- ½ can of pumpkin (the other half of the cookies recipes)
- ½ cup oil (I used coconut oil)
- 1½ teaspoons vanilla extract
- ¼ cup apple cider, no sugar added
- ½ cup of chocolate chip (the other half of the bag used for the cookies)
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin spice and nutmeg. Set aside. In a medium bowl, whisk the eggs and brown sugar together until it’s combined and lightens in color just slightly. Whisk in the pumpkin, oil, vanilla extract and apple cider. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake the bread for 60-70 minutes, making sure to loosely cover the top of the bread after 30 minutes to prevent the top from excessive browning. Insert a toothpick in the center to test is the bread is done, it should come out clean with only a few small moist crumbs.
Ciao for now!