Tag: oatmeal cookies

Pumpkin Treats Two Ways

These are hands-down two of the best pumpkin treats everrrrr invented. Pumkins are not only a fall staple for their color and taste, they also deliver a rich dose of antioxidants to boot. You can feel good about making these treats over and over and over again.

Pumpkin Nut Fudge: (vegan, gluten-free, and can be made sugar free)

IMG_3116Ingredients:

  • 1/2 cup pureed pumpkin (I like Farmer’s Market organic pumpkin or you can make your own)
  • 1/4 cup cacoa powder (or cocoa powder)
  • 4 tablespoons coconut oil
  • 2 teaspoons pure maple syrup or honey (optional, omit for sugar free recipe)
  • 1/3 cup nut butter of choice (peanut, almond, and sunflower seed all work great)
  • pinch of sea salt

Instructions:

You’ll need two separate bowls to make the layers. For chocolate fudge, combine cacoa powder, 2 tablespoons coconut oil, and 1 teaspoon maple syrup/honey. Melt briefly (microwave for about 20-30 seconds or use stovetop) and stir fudge until consistent. Pour half of fudge on parchment paper in a square pan. Put in freezer or fridge for 5-10 minutes while making pumpkin layer. For pumpkin filling, combine pumpkin with the remaining coconut oil (2 tablespoons) and maple syrup/honey (1 tablespoon.) In a blender or mixer, add nut butter and sea salt and mix until consistent. Spread this layer on top of fudge once it’s solid and freeze or refrigerate another 5-10 minutes. Once pumpkin layer has solidified, add remaining fudge and refrigerate another 10 minutes before cutting and serving.

*option: for a sweeter treat, simply melt chocolate chips and coconut oil for fudge layer. For a less-rich and more “cookie-like” fudge, add almond meal to fudge layer. Recipe adopted from Detoxinista.

Pumpkin Oat Cookies:

cccIngredients:

  • 1 cup pureed pumpkin
  • 1/3 cup oats
  • 2 eggs
  • 1 teaspoon cinnamon
  • dash of pumpkin pie spice
  • 2 teaspoons maple syrup or honey
  • 2 tablespoons chocolate chips

Instructions:

Mix or blend all ingredients together, adding chocolate chips last. Scoop spoonfuls of cookie batter onto cookie pan over parchment paper. Bake at 350 degrees for 15-20 minutes until outside becomes crispy.

One Healthy Breakdown: you’ll be extra thankful for pumpkin this season after tasting these treats!

 

 

Mom’s TLC Oatmeal Cookies

1 Comment

These healthy, hearty cookies are a favorite in my family, my mom always has a batch or two in the freezer to snack on any time of day.  They’re comfort food with good-for-you ingredients.  Enjoy these TLC oatmeal cookies for breakfast, snack, or dessert.  They deliver protein, healthy fat, fiber, and a sweet nutty taste that’s sure to satisfy.  Crumble over yogurt for a chewy granola with a peanut butter twist that’s totally comforting, just like mom’s TLC.

Ingredients (makes 54 cookies):

1/4 cup butter (organic, unsalted is best)
1/4 cup applesauce
1 1/2 cup peanut butter (or almond butter)
3 eggs
2 tsp baking soda
1 tsp vanilla extract
4 1/2 cup oatmeal (rolled oats)
1 cup sweetener of choice (ie: stevia, xylitol, palm sugar, etc.)
1/2 cup dark chocolate chips
1/2 cup raisins
1/3 cup walnuts

Directions:

Preheat oven to 350 degrees.  Lightly spray cookie sheets or line with parchment paper.  Cream applesauce/butter, sweetener, peanut butter, and eggs in a large bowl until light.  Blend in baking soda, vanilla, and oats until well mixed.  Stir in chocolate chips, raisins, and walnuts.  Place balls of dough on cookie sheet and cook for 10-15 minutes.  Enjoy!

One Healthy Breakdown:  Crunchy, Healthy, Hearty, Chocolatey TLC Goodness!