When it comes to desserts most of us can’t say no, especially when it comes to a warm home baked cookie! I have never been shy to ask for more and to admit that I love having a dessert after any meal…even sometimes for breakfast, haha! However, with that being said, in order to be able to eat deserts more often, I always try to use healthier and more nutritions ingredients.
We all know someone that is either vegetarian, gluten free, vegan, lactose intolerant, or on another diet.
Everyone wants to have a healthier life or due to health reasons has a restricted diet. For me eating a lot of vegan desserts is one way of having the best of both worlds…desserts and being healthy!
Staying in the Fall spirit and using seasonal ingredients and spices for my baking, here is a recipe that I found recently from a fellow food blogger and absolutely loved it! However, I always like to experiment with different ingredients then the original recipe. If you want the original recipe, you may click here. The original recipe has icing but I usually prefer my cookies without the extra sugar.
These cookies are easy to make, has minimal prep needed and are not too sweet but oh soo good!
- 1 cup whole wheat pastry flour
- ½ cup whole buckwheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp freshly grated ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup brown sugar
- ¼ cup maple syrup for an added sweetness and crunch (other options includes non-dairy milk or canola oil)
- 1 cup pumpkin puree (bake a small pumpkin in the oven at 385F for about 45 minutes until a knife slices through then remove the seeds and the skin and mash it)
- 6 tbsp coconut oil
- 1 tsp vanilla extract
- Preheat oven at 350F.
- Lightly oil a cookie pan.
- In a small bowl mix the flours, the spices, the baking powder, baking soda and the salt
- In a large bowl mix the other ingredients such as the brown sugar, maple syrup, soften the coconut oil, pumpkin puree and vanilla extract.
- Add the dry mix to the wet ingredients and blend.
- Use 1 tbsp size cookie balls and flatter a bit with your fingers or with a spoon. These cookies will not spread while they are baking.
- Bake for 12 minutes.
- You may freeze them if necessary as they will reheat well.
IMPORTANT NOTES ABOUT THE INGREDIENTS AND RECIPE:
- Buckwheat is gluten-free. It is rich in vitamine B and minerals. This is what we know about buckwheat…it helps the blood flow, lower the cholesterol as well as the blood pressure. It has a stronger nutty taste so I usually mix it with another flour in my baking. For example for this recipe I used 1 cup whole wheat and 1/2 cup buckwheat which was perfect.
- I also replaced the canola oil in the original recipe with coconut oil. Why? I can hear some of you thinking, “isn’t coconut oil fattening?” Do not be afraid my friend as coconut oil has MANY health benefits! Here is the basic, it is an essential fatty acid that helps the body absorb other vitamins from food and to simplify science, it is less likely to be stored as fat but used as energy. However, when using any fat in food, it is best to use in moderation.
- Please note that when baking with coconut oil, it absorbs more moisture, so you will need to add some liquid to balance it out. In this case, I added a little maple syrup and more pumpkin puree but you can also add oil or some non-dairy milk.
- I tested this recipe using coconut sugar since it doesn’t spike our sugar levels, however, the cookies were really dry. So I decided to use the regular brown sugar from the original recipe which balanced the pumpkin flavor.
Color your style, color your food, color your life!