Let me start by saying I am not a fan of pumpkin. Not at all. Not a single person in my family likes it. We don't eat, buy or cook with it unless it miraculously makes its way into my kitchen. So you can imagine how thrilled I was to receive two little golden balls from the farm ( I’m signed up for a by-weekly vegetables and greens delivery from a local farm) just in time for Halloween celebration. I feel bad throwing food out so I had to come up with a way of using it and making it delicious for my little picky eaters.
These were soooooo good! Not only were they very yummy but also very filling and nutritious. I gave them to my kids as snacks to school with their daily fruits and they came back asking for seconds!
These cookies are not very sweet but they taste just right! You can add chocolate chips or raisins to the dough prior to baking if you'd like them on a sweeter side.
Pumpkin is low in saturated fat and cholesterol and is a great source of Vitamin E that protects cells from damage of free radicals, regulates gene expression and supports immune function; Thiamin is critical for cell development and function; Niacin plays an important role in mitochondrial function and helps prevent oxidative stress; Vitamin B6 is involved in cognitive development and immune function; Folate plays an important role in the synthesis of DNA and RNA and proper cell division; Iron (non-heme) supports normal cellular function; Magnesium is a cofactor in a large number of enzyme systems that regulate different biochemical reactions in the body- protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation and Phosphorus plays an important role for every cell in the body. Pumpkin also has Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
- 1 egg
- 1/2 cup almond butter
- 2 cups pumpkin puree store-bought or homemade
- 1/2 cups maple syrup
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 banana very ripe, mashed
Preheat oven to 350 degrees and line 2 cookie sheets with silicone baking mats.
In a large bowl, whisk together all the wet ingredients- egg, almond butter, pumpkin puree, banana, maple syrup and vanilla extract. In a separate bowl, mix well all the dry ingredients- almond flour, baking soda and sea salt. Slowly whisk wet mixture into the dry ingredients and combine well absorbed and forms cookie dough.
Chill the dough in a freezer for 15 min- this will remove stickiness and will make it easier to handle.
Once the dough is chilled, roll it into 30 balls. With your hand or the back of a spoon, flatten the balls into a cookie shape about 1/2 inch thick. You can use the back of the fork to flatten the cookie a little more and give it a nice design.
Bake in the preheated oven for about 15-20 min until set. Let cookies cool for 1-2 minutes before transferring to a cooling wire rack. Keep leftovers covered and refrigerated.