Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Chocolate Dipped Pumpkin Seed Cookies

So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.

I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.

My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.

That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.

Chocolate Dipped Pumpkin Seed Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
  • 2 tbsp + 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • I’m not kidding that’s it

Directions:

  1. In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
  2. Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
  3. Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
  4. Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
  5. Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
  6. After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
  7. Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.

Enjoy these little bites of deliciousness!

Yours Truly,

Olivia

Chocolate Peanut Butter Drizzle Cookies

Hi guys! Hope you’re all doing well;)) It’s been steady desserts for the past little while, and I’m not complaining! I have a pretty big sweet tooth. And, as always, I need to find a way to satisfy my peanut butter addiction. So, I present to you (insert drum roll here) Chocolate Peanut Butter Drizzle Cookies! They’re sweet and so chocolatey, and make the perfect snack. Then there’s that PEANUT BUTTER DRIZZLE. I mean, don’t even get me started. This is a match made in cookie heaven. Also, I tried using raw brown sugar, which isn’t as processed as white sugar, for the first time, and I actually really like it! You can probably sub normal brown sugar or coconut sugar if you want though. Excuse my rambling, I understand if you just want to get to the cookies already. Scroll down for the recipe!

Chocolate Peanut Butter Drizzle Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 1 1/2 cups oat flour
  • 1/3 cup cocoa powder
  • 1/4 cup raw brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 egg
  • 1 ripe banana, mashed
  • Peanut butter, for drizzling (or dipping, I won’t judge)

Directions:

  1. Mix together the dry ingredients in a large bowl.
  2. Add in the mashed banana, vanilla, and egg, and stir until combined. Cover the bowl with plastic wrap and let chill in the fridge for 30 minutes. Sometimes you can be a rebel and skip steps like this, but I would not recommend that unless you want to spend ten years trying to form nice balls.
  3. Preheat your oven to 350 degrees Fahrenheit. Scoop out heaping tablespoons of the dough and form into round balls. Place them on a baking sheet and make a criss-cross pattern with your fork to flatten them out a bit.
  4. Bake for 15 minutes, then remove from the oven and let them cool completely.
  5. To make the drizzle, spoon a little bit of natural peanut butter into a small ziploc bag, and cut a little hole in the corner. Use it as a piping bag, and drizzle away. PS. THIS STEP IS NOT OPTIONAL. THE PEANUT BUTTER DRIZZLE IS ESSENTIAL TO THE STRUCTURAL INTEGRITY OF THIS COOKIE.

So yeah, there you go! Let me know if you make these beauties and how they turned out;)

Yours Truly,

Olivia

Festive Jam Cookies

Hey people:) I have another dessert recipe today because I have a sweet tooth that cannot be satisfied! Since cookies are the creme de la creme of Christmas baking, I had to put my spin on the classic sugar cookie. These Festive Jam Cookies are crumbly and delicate and filled with a delicious homemade jam. Store bought works too, but making your own eliminates all of the refined sugar. They look beautiful on a holiday dessert platter, are gluten free and vegan! Hope you enjoy these mouth watering treats;))

Festive Jam Cookies

Serves: Makes about 12 Sandwich Cookies

Ingredients:

For the Cookies:

  • 2 cups oat flour
  • 1/2 cup coconut oil
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 2 tbs water (plus more if needed)

For the Jam

  • 2 cups frozen berries
  • 1 cup water
  • 1 tsp vanilla
  • 1 tbsp maple syrup (optional)
  • 1 tbsp oat flour

Directions:

  1. Stir together the oat flour and spices in a large bowl. Add in the coconut oil and maple syrup and combine until a crumbly mixture forms. Add in the water and use your hands to form a dough.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. On a clean surface, roll out the cookie dough. Use a doughnut-shaped cutter to cut out individual cookies and place them on a parchment lined baking sheet. If at any time the dough becomes too dry to roll out, and a tablespoon of water and knead it into the dough.
  4. Bake the cookies for about 20 minutes, until they’re slightly browned on the bottom. Let cool completely before filling with jam.
  5. While the cookies are baking and cooling, combine the frozen berries and water in a small pot. Bring to a boil and then let simmer for about 6 minutes, until most of the water has cooked off and the berries are thawed. Use a potato masher to mash the berries, leaving about half of them whole. Stir in the oat flour and continue to simmer for another few minutes until the Jam has thickened. Set aside and let it cool completely.
  6. Once the Jam and cookies are both cool, start assembling. Scoop the Jam onto the bottom flat side of a cookie. Gently press another cookie on top to form a sandwich, making sure that the top of the cookie is facing up. Repeat this process until the rest of the cookies have been filled.
  7. Store in an airtight container in the fridge and enjoy!!

See you guys Wednesday! In the meantime I’ll be munching on a bunch of Christmas treats…

Yours Truly,

MyDayIsBooked;))