Dessert

Pumpkin Buckwheat Cookies

 

Pumpkin Season! Pumpkin Everything! Pumpkin Mania! I wanted to create a cookie recipe that was super healthy and a great snack, but would satisfy any sweet tooth. This base of this cookie is pecans, buckwheat, and cashews! It’s low in sugar and super high in organic pumpkin- YUM! These cookies are on the softer side, with a nice crust on the edges. For an extra decadent treat, chocolate chips can be added, and they can be frosted in my Pumpkin Frosting.

preheat

turn oven to 350 degrees

PULSE

In a food processor:

2 C pecans until they are small, granulated and starting to stick to the bottom edges

add:

3/4 C cashew meal or blanched almond flour

1 C buckwheat flour

1/2 C coconut sugar

1 t baking soda

1/2 t sea salt

2 T pumpkin pie spice (I make my own! Check out Spunky Coconut for instructions)

Pulse until well mixed then add wet ingredients:

1 C roasted pumpkin or canned pumpkin

2 eggs

1 T vanilla

Optional add in: fold in 1 C enjoy life semi-sweet chocolate chips

Drop

By the tablespoon onto a silpat or parchment paper-lined baking sheet.

Bake

at 350 for 12-14 minutes. Makes 48 cookies

cool

Then frost with Pumpkin Frosting for an extra-festive treat!

Enjoy!

Katie Mae

BONUS: to make these into delectable MINI CUPCAKES, add 1/2 C palm oil shortening to above recipe and bake for 12 minutes in mini-cupcake liners 🙂

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