Honey Pumpkin Cookies

 

If you are a pumpkin and honey fan, give these cookies a go!

They are an easy dairy free way to add a little feeling of fall in your baking. Plus you'll add some potassium, fiber, beta carotene (which helps fight inflammation) and Vitamin A to your diet compliments of the pumpkin. 

Here's what you need:

1 cup pumpkin puree

3/4 cup honey 

1/2 cup of coconut oil

1 tsp of vanilla

2 cups flour (multigrain).  You can also sub oat flour but add in an extra 1/2 cup. (Multigrain flour makes a lighter cookie, oat flour is a little denser but sweeter.)

2 Tablespoons of stone ground whole wheat flour (I like Arrowhead Mills).

1 tsp of cinnamon

1/4 tsp of nutmeg

1/4 tsp of allspice

 2 1/2 tsp Baking powder

1/4 tsp salt

Sprinkles (optional)

Directions:

1. In a bowl, combine the pumpkin, melted coconut oil, honey and vanilla. Whisk until combined.

2. In another bowl, add dry ingredients: multigrain flour, wheat flour, cinnamon, nutmeg, allspice, baking powder, salt.

3. Add dry ingredients to the wet and stir until combined. If using oat flour, refrigerate batter overnight. If using multigrain, you can bake right away.

4. Using a cookie scoop, drop tablespoon sized balls onto a baking sheet--I use a baking stone.  I recommend using parchment if use a metal pan.

5. Bake at 350 for 12-14 mins.  They are ready when tested with a clean toothpick.

6. Store in an airtight container in a cool space or the refrigerator.

Enjoy, your body will thank you for it!