I wound up being pretty true to my original recipe, using pumpkin mainly as a replacement for a portion of the nut butter it contains. I've made this version with one egg and two, trying the latter as I thought I perhaps needed more egg to help bind the ingredients together.
The photos accompanying today's post show the results of a two-egg batter; you can see that the cookies spread out a bit more than my original breakfast cookies do. They are also softer, and more cake-like in texture.
I think we tend to prefer a crisper cookie, which resulted from sticking to the original one egg. Both versions are equally sweet and tasty, so it really boils down to what texture you prefer.
1/2 cup raw almond butter
1/2 cup pureed pumpkin
1/4 cup pure maple syrup or raw honey
1 or 2 eggs (see above)
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/4 tsp. salt
2-3 cups mix-ins of choice**
Preheat oven to 350. Combine all ingredients in a large bowl. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with palm. Bake for 12-15 minutes or until golden brown.
**Today I used Enjoy Life chocolate chips, raw pumpkin seeds, hulled hemp hearts and shredded coconut for my stir-ins. Hemp hearts have a slight greenish tinge to them which you can make out in the photos (if the color had you at all concerned!)
I am heading into my kitchen right now to whip these babies up! Can't wait...thank you for sharing!
ReplyDeleteI hope you like them! I was really happy with how these turned out.
ReplyDeleteSusan these were incredible! I added chopped walnuts, 99% dark chocolate chunks, and unsweetened coconut flakes...they were amazing! I will definately make these again. Thank you!
ReplyDeleteCan't wait to try these! Thanks for the recipe!
ReplyDeleteI went with 2 eggs and used apple butter to sweeten it (I'll use maple syrup next time, the apple butter wasn't sweet enough). They were delicious, but the batter was very runny and they turned out way flat. I added about a cup of quick-cooking oatmeal to the next batch, which worked like a charm. This, of course, made them un-Paleo. Is the secret to their chunkiness in the mix-ins? Have you tried adding some almond meal/flour? On the bright side, my kids gobbled them up! I'll be making them again and experimenting with the texture.
ReplyDeleteHi Claudesta! Well, using two eggs AND the apple butter would definitely make for a runnier cookie, as the apple butter is pretty soft like the pumpkin puree, whereas honey & maple syrup are more viscous to help "glue" the cookies together. So that would be my first guess. I do think the mix-ins add bulk and substance too, though. I'm glad to hear your kids like the taste! Mine are my toughest critics. Let me know if you experiment further with these :)
ReplyDeleteThese were a hit! I woke up early this morning to bake them special for Halloween. :) After the first bite, my son informed me that i needed to make like a whole bunch more of these. The only change i made was to sub molasses for the maple syrup. I did the 2 eggs and it seemed runny, but only before i added my mix ins. I did 1/2c shredded coconut, 1c mini choc chips, 1/2c chopped walnuts and 1/2c pumpkin seeds. So yummy!
ReplyDeleteso glad these were a hit - so perfect for Halloween! I do think the texture really depends on how many and what type of mix-ins you use. The more, the better!
DeleteSuch a good recipe! I made the batter with only 1 egg, with add ins of shredded coconut, flax, and protein powder. I thought the batter seemed a little too runny to make cookies with so instead I baked them in mini muffin tins. They turned out wonderfully and I like to call them mookies! :)
ReplyDeleteMookies - love it! :)
DeleteThese are truly fantastic! Thank you for, what will now surely be, a go-to recipe for my family. I made these today and my 9-, 8-, and 5-year olds loved them as much as I. Wonderful!
ReplyDeleteCourtney, your comment made my day! I have a 9 and 6-yr old, and I feel my most successful dishes are the ones we ALL love equally. These are one of their favorites as well.
DeleteMy family LOVED these! I love when I find something my 3 kids also enjoy. Do you think they would do well frozen? I am thinking of baking ahead of time for after school snacks.
ReplyDeleteIt would definitely work Mitzi... I freeze them all the time. I find wrapping them individually works best. So glad your kids like them!
DeleteThese were awesome--I used maple syrup and went with 2 eggs, added a mixture of sliced almonds, hemp hearts, chia seeds and golden raisins. The batter was so runny my daughter suggested we use the muffin liners and they turned out as perfect muffins!! Nest time, I'm trying banana in place of the pumpkin, just for variety.
ReplyDeleteThe cookies were amazing, when I ment to remake the recipe I realized I had a lot of extra pumpkin so I doubled the recipe and made a cake. This is the absolute best tasting cake I've ever had. I added 60 % Chaco chips dried cranberries and cherries, pecans almonds walnuts and Brazilian nuts. Aaamazing! Thank you for the recipe
ReplyDeleteThese are the best cookies! I've made 8 batches in the last 5 days for my family of 8. I added shredded unsweetened coconut, walnuts, dried cranberries, raw pumpkin seeds, sunflower seeds, and dark chocolate chips to every batch. Perfect for pregnant or breastfeeding moms and athletes. Also good for teens on the go!
ReplyDeleteI made these today.... Came out great. Used molasses instead of maple syrup, added slightly more baking soda, a pinch of baking powder, and add ons were chia seeds, flax seeds and meal, coconut flakes, ground almonds and dried fruit. Will definitely make these again
ReplyDeleteso glad you liked them! Molasses is a great idea, I will have to borrow that one from you.
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