Cookies that play nice in the sandbox

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OoOooOOOOooohhhh the first of the fall baking has arrived!

PUMPKIN.

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Why isn’t it a year-round thing?? I always think that summer fruit is my favorite thing, but then around comes fall (which happens to be my favorite season anyway) and I get all obsessed with pumpkin. So fickle.

But seriously. Pumpkin is one of my favorite things ever. And healthy cookies are right up there next to pumpkin on the favorite things list, so obviously why would I NOT combine these?! Helloooo.

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I’m going to start my pumpkin hoarding sometime soon…. you know what I mean if you’ve hung around my inbox snark the last several years: come fall, everyyytime I go to the store, I grab an extra can of pumpkin. Can never have too much, right?! … Right. Sorry. I have a problem. BUT. That also means that when everyone else is fighting over the *last* can of pumpkin within a 10 mile radius, I am sitting pretty on my hoarded stash. And can therefore make pumpkin things. All. The. Time. Yep. Be jealous. Or don’t, and implement my genius strategy for yourself… you’ll thank me later.

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These cookies play nice in the sandbox, too, as they’re dairy free, refined sugar free, gluten free, and paleo. Even if you don’t subscribe to any particular dietary theory (like me. I’m an omnitarian), it’s only fair to make cookies that can make nice for other people too, right?! Cookies are meant to be shared. They’re like love, in food form.

Bake love. Share food (preferably with a bestie over tea). Eat. Be happy!

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Pumpkin Cookies

Recipe lightly adapted from Lexi’s Clean Kitchen, here! My batch yielded 10 cookies, about 2.5-3″. Paleo, gluten free, refined sugar free, and dairy free! Not to mention full of beta carotene, healthy fats, and antioxidants. How could you pass up these little gems?! That’s right… I thought not!

  • 1 c almond flour/almond meal
  • 1 tbsp coconut flour
  • 1 egg
  • 1 tbsp refined coconut oil, melted
  • 1/4 c pumpkin puree (Just pumpkin, not pie filling pleeease!)
  • 2.5 tbsp raw honey
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • heaping 1/4 tsp pumpkin pie spice (I make my own: 1 tbsp cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, pinch of cardamom or mace), plus more to sprinkle on the top of yet-to-be-baked cookies
  • 2 large squares of 70% dark chocolate, roughly chopped

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Preheat oven to 350, and line a baking sheet with parchment paper.

Whisk together almond flour, coconut flour, sea salt, baking soda and 1/4 tsp pumpkin pie spice. In a smaller bowl, whisk together melted coconut oil, pumpkin, honey, and vanilla. Stir wet into dry (and do try to avoid overmixing, we can’t have that…). Stir in chocolate, and drop by the tablespoonish onto the prepared baking sheet. Sprinkleysprinkle some extra pumpkin pie spice on there because that is an excellent idea. Smooth them out just a little… then pop them into the oven for about 15 minutes.

Let cool on the cookie sheet for a few as they’re soft right out of the oven—they’ll seem too soft at first but they firm up nicely. Store them in the fridge, if they last that long!

Your kitchen will smell like heaven. Indulge responsibly ;)

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Did British cavemen eat english muffins? If not, I refuse to be Paleo

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Sorry sorry for the blogging fail, I’ve been busy!! But to make up for all that, I have two wildly different cookie recipes to share with you. Never fear, all is right with the world when we have cookies.

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Hmm, some random musings first.

First and most importantly, I’m now a qualified TRX suspension trainer! Wheeeee!!! Now (after I practice forever and ever), I am certified to officially kick butt. I need business cards now, clearly. Get ready, world, I’m now certified and dangerous.

On a gastronomical level, I tried Welsh Rarebit for the first time when Mutti and I ventured down to Carmel by the Sea for the day. It’s… interesting. And no, it has nothing to do with rabbit, thank goodness. This, however was fantastic. How can you not love caramel and chocolate?!

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And then there is this enviously adorable picture of our feet on the beach.

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And then this awesome thingy that I can now do with my phone! Ridiculous photo editing triumphs! Totally unnecessary but hey, I love glitter so don’t judge.

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Okay so I suppose now I’ll share the cookies… because I spent 8 hours in TRX training, so obviously I earned a cookie (or a million. I was SO. HUNGRY). These cookies are amazing! Raw, vegan, and full of good things for you. No added or refined sugars, and they’re even gluten free! I’m kind of on a raw-date-nut-I’m-really-hippie-crunchy-to-the-core cookies, can you tell? These might even be paleo, maybe? I’m not sure, as I really like cheese and am not in fact well versed in the caveman diet as apparently cavemen didn’t eat cheese. Or english muffins. Maybe British cavemen ate english muffins? Whatever. To each his or her own eating proclivities, if you’re paleo, make these! If you’re not… make them anyway! Love food. Eat!

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Raw Chocolate Chip Cookies

I only slightly modified the recipe from The Sweet Life. Soooo good. I got 11 cookies out of mine, with a tiny ball of ‘dough’ left over to eat whilst making… These cookies come together in a snap, and set up easily in the fridge. Raw, vegan, gluten free, paleo, no refined sugars, no added sugars, good protein, and healthy fats. Um… you could go wrong how?!

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Firstly, you need:

  • 1/2 c dates, pitted puuuuhlease
  • 1.5 c raw walnuts
  • 1/2 c raw pecans
  • 1/4 c unsalted organic almond butter
  • 1/4 c rolled oats
  • pinch of sea salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • small handful of dark chocolate chips

Secondly, do this:

Pit your dates. Please. Don’t murder your food processor…Process the dates (with maybe a teeny bit of water), until they’re smooth and form a bit of a paste. Add walnuts and pecans, and pulse again until smooth and slightly crumbly. Add in almond butter, oats, salt, cinnamon, and vanilla, and blend until smoothyish. The ‘dough’ should be crumbly but hold together when you press a bit between your fingers. If it needs a bit more sticking-together-power, add a tsp of water at a time until you get the consistency you want. Toss the dough out into a bowl, fold in chocolate chippies, and form it into balls or cookies or whatever (I like cookies with a fork pattern). Let set in the fridge for about an hour, and then consume with reckless abandon. I let mine sit on a plate for a bit, uncovered, then put them into a glass container.

Eat, in a wholly guilt-free and smartly indulgent manner. Eat the food you love… love the food you eat!

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Paleo hockey pucks (no just kidding, they’re actually tasty cookies)

I was too lazy to put two recipes into one post, so here are those paleo cookies I was nerding out about in my last post.

Short and sweet, just some photos and a recipe!

Apple Cinnamon Cookies (Paleo-friendly)

Recipe from What Runs Lori, here! My yield was about 10ish cookies, ish. I’m a little behind, I’m not entirely sure since this batch is long gone. Ehhh, you get delicious cookies anyway, what do you care?! Moist¬†HYDRATED, apple-y, and full of cinnamon. Yum yum yum. AND grain-free, vegan, refined sugar free, and full of healthy fats.

  • 1 buhhnahhhnuhh
  • 1/3 c grated apple, skin on
  • 2 tbsp almond butter
  • 1-2 tbsp milk bev (use almond or coconut to keep things vegan/paleo), if needed
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a bowl, mash yo’ buhhhnahhnuhhh. Toss in everything else: grated apple, almond butter, vanilla, salt, cinnamon, ginger, coconut flour, baking soda, and vinegar. Stir together, and add in 1-2 tbsp milk bev if the batter looks too dry (I used 2 tbsp). Drop cookies by the heaping glob onto the prepared cookie sheet, and bake for 8-10 minutes (mine went for 8)—an appropriately short baking time (hellooo, instant gratification). Let cool on a rack… or maybe in your stomach.