Chocolate Chunk Pumpkin Cookies {healthy, gluten free, egg free}

This is our go to cookie recipe year round. We have them a few times a month for breakfast and I send them to school as a healthy sweet treat in the munchkins lunch boxes. They are perfect for an afternoon snack emergency and are tons healthier than most pumpkin cookies out there. 

I knew I had to find a healthier alternative to the big. fat. deliciously. sweet. pumpkin chocolate chip cookies from Trader Joes. They are my kryptonite. My mom actually came up with this recipe a ways back and whenever I get that sneaky chocolate + pumpkin craving I whip these babies up. 

Much, much healthier.  Wheeww!  Later Kryptonite.

Thank you for purchasing my favorite healthy ingredients and kitchen products from Simply Healthy Family's store and thereby, supporting this blog! 

We make these cookies eggless by using flax "eggs" simply because flax is so darn good for you! They are high in lignans, a fiber like compound and also in antioxidants, B Vitamins and good for you Omega-3 fatty acids. 

We also throw in hemp seeds or hemp hearts which are another super food. Raw hemp provides an array of health benefits such as: weight loss, increased and sustained energy, rapid recovery from disease, lowered cholesterol and blood pressure, reduced inflammation, improvement in circulation and immune system as well as natural blood sugar control.

The pumpkin puree in these cookies not only makes them super moist and adds everyone's favorite fall flavor but contribute many good for you vitamins and nutrients as well. Did you know that pumpkin helps your body by

• Keeping your eyes sharp by providing carotenoids vitamin A 
• Aids in weight loss from it's high fiber content which helps you feel fuller longer.
• May reduce your risk of getting cancer due to high levels of antioxidant beta carotene
• Protects your skin and reduces signs of wrinkles from it's free-radical-neutralizing powers of the carotenoids
• Boost your mood by producing more serotonin in your body thanks to the amino acid tryptophan, the famed ingredient in turkey.
• Helps your body recover after a workout. A cup of cooked pumpkin has more potassium than a banana. A little extra potassium helps restore the body's balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
• Boosts your immune system. 1 cup of cooked pumpkin provides 20% of your daily recommended dose of Vitamin C.

You gotta love a sweet treat that is good for you on so many levels.

These cookies are gluten free, dairy and egg free and sweetened with just a touch of maple syrup (or honey) a handful of chocolate chips but of course you could skip them if you prefer.  Make sure you have a glass of ice cold milk handy to wash down these cookies!

You Will Need

2 flax 'eggs' {2 tablespoons flax meal + 1/4 cup warm water} or 1 egg
1/2 cup cooked (or canned) *pumpkin
1/2 cup natural, sugar free peanut butter, almond butter or *tahini
1/2 teaspoon *aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of *iodized salt
1 teaspoon pure vanilla extract (not imitation)
1/4 cup *real maple syrup or honey
1/2 cup *flax meal (ground flax seed)
1 cup *rolled oats
1/2 cup (optional) chopped walnuts, pecans and/or raisins
1/2 cup dark chocolate chips or cacao chips
2 tablespoons hemp hearts

Preheat oven to 350˚F
In a small bowl combine ground flax meal and water with a fork and let rest about 5 minutes. Combine wet ingredients in a large bowl and dry ingredients in another bowl. 
Add flax eggs to the wet ingredients and stir in dry ingredients. 
Drop cookies by spoonfuls on a Silpat (or a lightly greased baking sheet). Put silpat on cookie pan and place in oven. They will not expand much while cooking. Bake at 350F for 15-17 minutes or until golden brown. 
Let rest on a baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air tight container for up to 3 days. Refrigerate or freeze if storing longer than that. 

Happy Harvesting!

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Healthy Almond and Oat Thumbprint Cookies with Apricot Preserves

Disclaimer: The following post will leave you with an emergency cookie craving condition that can only be cured by immediately making Apricot Thumbprint cookies and devouring 3 or 4 with a big glass of cold milk.

These little cookies are the perfect solution for sudden sweet tooth emergencies. With a very short ingredient list of pantry staples you can have these naturally sweetened cookies in your hot little hands in minutes. What?!! Mom made cookies!!! and the "HIP HIP HOORAY'S" continued for minutes while the little darlings danced around and hugged each other.

note to self, make cookies more often for the poor children.

I made these cookies as part of a fun little project I'm putting together so check back soon for that! They will be incorporated into a make shift Mediterranean noshing platter that would be perfect to serve for a "girls night in" or any little gathering of friends and family.

Just a handful of healthy ingredients go into these cute little cookies. Making them a better-for-you thumbprint cookie than the typical shortbread variety.

plus a bit of walnut oil, not pictured

If you own a blender or food processor, making you own "Almond Meal" is super easy and tons cheaper than store bought! I use Raw almonds that I've soaked in water previously, dried and store in an airtight container. Soaking almonds removes the naturally occurring phytic acid in the nuts which block the minerals from absorbing in your body.

Throw the almonds in your food processor or heavy duty blender like a Vitamix and pulse for 20-30 seconds till you have a floury substance. Don't over mix or you'll get almond paste.

Instead of using wheat or white flour in your cookies try using oat flour. Again, it only takes 20 seconds to blend up your own flour and it will save you a ton of money. Make big batches ahead of time and store in an air tight container for future use. I love Coach's Oats for the toasted, cracked flavor and the whole grain goodness.

Mix it all up, form into walnut size balls and use your thumb to make room for the jam! 

You know the drill.

Enjoy!

recipe adapted from Whole Foods Market


YIELDS   18-20 COOKIES        TIME 20 MINUTES

Ingredients

1 cup blanched, unsalted, raw almonds or pecans
1 cup Whole rolled oats (I use Coach's Oats)
1/2 cup gluten free flour mix or unbleached, white whole wheat flour 
2 tablespoons flax meal (optional, adds Omega 3's a healthy fat)
1/2 cup expeller-pressed canola oil or Coconut oil
1/2 cup honey or maple syrup 
1/4 teaspoon fine sea salt
6 tablespoons naturally sweetened Apricot Preserves


Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsely ground, about 20 seconds. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie. Place a sheet of parchment on a large cookie sheet and arrange balls 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a small teaspoon of jam into each indentation. 

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

notes/substitutions

Sunflower or pumpkin seeds can be subbed for those with nut allergies.

Whole grain oats such as Coach's Oats or steel cut are a healthier option than over processed quick oats which have been processed usually with the bran stripped from it's original state and pre-cooked all before it gets to you.

You can try subbing 1/2 of the oil for applesauce but the cookie may flatten out a bit and will have a more cake like texture.  

Maple syrup is 'wetter' than honey so if you use honey your mixture will be a bit crumblier.

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