Recipe Creation: Pumpkin Chocolate Chip Cookies

Ok, so it's admittedly been a beat since my last post, but Maisie and I came up with this recipe today and we just couldn't bear to forget it. So here goes nothing! We roasted a pumpkin the other day and had a lot left over so we used that instead of canned pumpkin puree but I *think* either would work fine. These are healthy enough that I make extras (without chocolate chips) to feed Hazel as a snack and the whole family loves them. Enjoy!

Makes- 12 cookies

Ingredients:

• 1/4 cup gluten free (or regular) oats
• 1/4 cup almond butter
• 3/4 cup pumpkin puree
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. pumpkin pie spice
• 1 tbsp. chia seeds
• 2 tbsp. maple syrup
• 1/4 cup dark chocolate chips

Directions:

-Preheat the oven to 350 degree F and line a baking sheet with parchment paper.

-Mix the oats, almond butter, pumpkin, baking soda, vanilla, pumpkin pie spice, chia seeds and maple syrup in a standing mixer until well blended.

-Fold in chocolate chips and mix until evenly distributed.

-Scoop spoonfuls onto parchment paper and bake for 12 minutes. 

-Let cool and enjoy ; )

*pro tip- you can add Supernatural sequins to be extra fancy ; )

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies

Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

• 1 cup nut butter (almond or peanut)
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• 1/8 cup chopped almond slivers
• 1/8 cup chopped roasted cashews
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.

-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.

-Once dough is gooey, stir in the nuts and chocolate chunks.

-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.

-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 

-Remove once lightly browned and top with a sprinkling of Maldon sea salt.

-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: "Healthy" Almond Butter Chocolate Chip Cookies

I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies

Ingredients:

• 1 cup almond butter
• 1/3 cup coconut sugar
• 2 tsp. vanilla extract
• 2 eggs
• 1/2 tsp. sea salt
• 2 tbsp. chia seeds
• 2 tbsp. flax seeds
• 1/3 cup mini chocolate chips
• Maldon sea salt, for finishing

Directions:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
• Mix until well combined. 
• Add the salt, chia seeds, flax seeds, and mini chocolate chips.
• Blend again to combine all ingredients evenly. 
• Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
• Bake for 10-12 minutes or until the bottoms begin to get golden brown.
• Sprinkle the top of each cookie with Maldon sea salt, to taste.
• Allow to cool and transfer to a cooking rack. 
• Enjoy!

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies

Ingredients:

• 1/2 cup almond butter
• 2 tbsp. applesauce
• 1/4 cup agave
• 1 tbsp. vanilla extract
• 1/2 tsp. sea salt
• 1/3 cup brown rice flour
• 1/2 cup quinoa
• 1 cup water
• 1/4 cup mini dark chocolate chips

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with a silpat or parchment paper.

-Place quinoa and water in a small saucepan and bring to boil. 

-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.

-Remove from heat and let quinoa cool to room temperature.

-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.

-Mix in the quinoa, brown rice flour and chocolate chips.

-Spoon dough into tablespoon-size mounds and place on baking sheet.

-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.

-Eat immediately or allow to cool completely before storing.  Enjoy!