Yes to Yummy

One Bowl Pumpkin Chocolate Chip Cookies (vegan, gluten-free, paleo)

October 7, 2013 Leave your thoughts Print this page

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Fall is officially here. In case you haven’t noticed the abundance of pumpkin recipes floating around the internet, I’m telling you it’s so. Put away those shorts and take out your fuzzy sweaters.

I like the idea of fall. I like the pretty colors on the trees. I like picking apples. I like sweatshirts in the morning and t-shirts in the afternoon. I like the smell of decaying leaves. I like the perfect blueness of the sky and the little breeze constantly dancing around.

Unfortunately, I spend most of fall like every other season hiding inside. I watch the weather do what it may from my bedroom window, slouched over a book or an essay, wearing pajamas regardless of whether it’s 37 or 73 degrees outside. I like to think it’s whatever season I decide to make of it. And that’s the season of a lazy teenager.

I do, however, love coming up with seasonal recipes. There is nothing like smelling the garlic and wine of a stew, the cinnamon and sugar from something baking. And I promise—these pumpkin cookies are sure not to disappoint with their wonderful autumnal-ness.

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See? See? There’s a leaf in the background. I am affirming it’s fall.

These cookies are SO easy to make. All you need is a bowl, a spatula or big spoon, and a baking sheet. That’s it. If you have all of the ingredients, these cookies can easily go from mixer to mouth in under half an hour—perfect for sudden cravings or uninvited guests.

Ready? Let’s get started.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Tinfoil or just greasing the sheets WILL NOT work here: these cookies are soft and sticky, so they need a surface they won’t get stuck to. 

In the bowl of a stand mixer (or just a plain old bowl), mix together 1 16-ounce jar of creamy almond butter (raw or roasted, it doesn’t matter), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1 cup of pumpkin puree (see instructions below), 2 tablespoons of coconut oil, and 1 tablespoon of vanilla extract until well-combined. 

Sift in 1/3 cup of coconut flour, 2 tablespoons of pumpkin pie spice (see instructions below), 1 teaspoon of baking soda, and a generous pinch of salt. Stir a few times, then fold in 1/2 cup of dark chocolate chunks. 

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

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Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

These are best eaten within a day or two, but it’s highly unlikely they’ll last that long, anyway.

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If you have the time, I highly recommend you make your own pumpkin puree and pumpkin pie spice. They’re cheaper and taste way better than their store-bought counterparts—plus, you’ll have plenty of leftovers to use in another dish!

FOR THE PUMPKIN PUREE:

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Preheat the oven to 375 degrees. Using a small but sharp knife, stab 1 medium sugar pumpkin all over. Stab it like you are a St. Antoine peasant imagining what you’d do to Marquis. It starved and murdered your child and your father. Release your frustrations and barbaric anger. Clearly, I have been reading too much of A Tale of Two Cities.

Bake it until your pumpkin begins to darken and is soft to the touch, about an hour. Slice it in half to let it cool down, then scrape out the seeds and peel off the skin. Throw all of your roasted pumpkin in the food processor and blend until completely smooth.

FOR THE PUMPKIN PIE SPICE:

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To make this spice mixture, simply combine 3 tablespoons of cinnamon, 2 teaspoons of ginger, 1/2 tablespoon of nutmeg, and 1 teaspoon each of cloves and allspice in a small bowl. Seal with a lid and use whenever you need a little taste of fall.

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What is your favorite fall dessert? Leave me a comment on Facebook and let me know!


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