Through the Fire
This post is sort of a replay of my pumpkin cookie recipe post last year at this time. What can I say ? They are good.
Are you on the pumpkin flavored everything bandwagon ? I am not. I like pumpkin but definitely in moderation. It’s pretty good for us. Pumpkin is loaded with fiber which is a boon for digestion, has potassium and other minerals we need, and beta carotenes.
I am always happy to find healthy cookie recipes. I have written about me and cookies before. I have also written before about food not being our enemy. Cookies have been my drug of choice in way past years. I still can eat a lot of them if that mood and need strikes me. I have more and more times when I can sit with a few cookies and a cup of tea and eat them with pleasure and relaxation.
There are several versions of this recipe floating their way around the Web. The variations depend on what particular diet/protocol you follow – Gaps, Paleo, Auto Immune Paleo. I’m a little in-between the last two, so this modification of this recipe suits me quite well. Plus, they taste good enough to share them with friends who can eat all sorts of cookies.
Molasses Pumpkin Cookies
makes 12 cookies
1 cup pumpkin purée ( can use another kind of squash if you wish – kabocha, butternut)
1/3 c. ghee or coconut oil
2 tbsp blackstrap molasses **
1 tsp sea salt
4 tbsp coconut flour
1/4 tsp baking soda
1 tsp. vanilla
1 tsp. either pumpkin pie spice, cinnamon, or ginger
1/2 cup shredded coconut
Preheat oven to 325º F. Prepare cookie sheet with a piece of parchment paper.
Use your stand or hand mixer. Place the squash purée, ghee, and molasses in a bowl and mix thoroughly. Add the rest of the ingredients and continue to mix. It may take a few minutes for the coconut flour to get incorporated. Let the mixture sit for a few minutes to firm up a bit.
Wet your hands and make balls from the dough ( a little smaller than golf balls) ( You might be tempted to make big cookies but these are a bit fragile so smaller is better, but not too small!). Place on baking sheet and flatten them to approximately 1/3 in. thick.
Bake for 35 – 40 minutes. I advise checking at around 30 to make sure they are not getting too brown. They will be soft. You can take them out after 40, or turn the oven off and leave them in for another 10 minutes. They don’t get crispy but this may firm them up a bit more.
I just used ginger in mine and they taste wonderfully like gingerbread. Because of the molasses they are pretty dark. If you dare, make a chocolate ganache ( basically really good sustainable harvested chocolate or cacao and cream, if you can handle dairy) and drizzle/drip/pour over the top. Refrigerate for a few minutes to let the chocolate harden.
Make yourself a cup of your favorite tea or coffee. Plate some cookies ( yes, put them on a plate). Put your feet up, sit outside, sit with your current book , or catch up on Facebook and your favorite blogs. Relax and let cookie pleasure put a smile on your face.