Pumpkin Oatmeal Cookies
1 cups whole wheat flour
1 tsp baking soda
1 TBSP ground cinnamon
1 tsp pumpkin spice*
1/2 tsp salt
1 cup old fashioned oats
1 cup unsalted butter, melted
1/4 cup dark molasses
3/4 cup brown sugar (or light)
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla extract
1 and 1/2 cups total add-ins (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate or a combination.)
*If you don’t have pumpkin spice, put 1/4 tsp ground ginger, 1/4 tsp allspice, 1/2 tsp nutmeg
Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
In a large bowl, mix the flour, baking soda, cinnamon, pumpkin spice, and salt. Mix in the oats.
In a separate bowl, whisk together the melted butter, molasses, brown sugar. Once combined, whisk in the egg yolk. Mix in the pumpkin and vanilla until combined completely.
Add the wet ingredients and gently mix. The dough will be thick, heavy and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets, about 2 Tablespoons of dough per cookie. Slightly flatten to help the cookie spread in the oven.
Bake cookies for 13-15 minutes until lightly browned on the edges and still appearing soft in the centres.
Store in an airtight container. Enjoy!
Good Morning and Happy Friday! I thought I would share one of my favourite breakfast recipes (from Cheryl Wahl’s “Eat Real Food” Cleanse)…
Green (Goddess!) Smoothie
Basic green smoothie template:
1/4 c avocado
1 cup of chopped fresh or frozen fruit (pear is a great seasonal hypoallergenic choice)
A generous handful of dark leafy greens (kale, baby spinach, chard, romaine, mixed baby greens, celery)
2 cups of water
Then you add some extras:
Flavourings: cinnamon, ginger, vanilla bean powder, cocoa carob powder
Super foods: spirulina or other green powders, macs powder, goji berries
Fiber: ground flaxseed, chia seed
Protein: hemp seeds
Creamy goodness: natural nut/seed butter
Sweetners: stevia leaf powder, raw honey