Did anyone else go a little crazy when the news of a pumpkin blight affecting canned pumpkin leaked its way onto the internet? And left shelves of ‘seasonal goods’ vacant in grocery stores across the city? “Emily! I found canned pumpkin at a grocery store outside of Philly… how many cans do you want me to grab for you?” My friend called me in excitement upon spotting a few cans after weeks of being left without. (I asked for two.)
Fortunately, there is actually plenty of pumpkin–it just hadn’t made it onto shelves yet. Such availability calls for a celebration! Pumpkin everything.
These were the first (of many) things I made with cans of the pureed stuff. Not only is pumpkin delicious, it’s also loaded with fiber and beta-carotene. It’s the better butter! (Really.) Because this cookie recipe leaves out virtually any fat, they were light, fluffy and easy to consume about five of, per sitting. I topped them with coconut for an added bite (as per the suggestion of Oh She Glows) and it added a nutty kick to an otherwise sweet cookie!
(via Oh She Glows)
1 Flax ‘egg’ (1 teaspoon ground chia seeds or 2 tsp. ground flaxseed + 2 tablespoons water)
1 cup regular oats
1 cup whole grain spelt flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoon chopped walnuts
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/2 cup honey
1 small banana, chopped
3/4 cup canned pumpkin
Preheat the oven to 375F.
Mix dry ingredients in a medium sized bowl and set aside. Mix wet ingredients in a small to medium sized bowl and stir. Pour wet mixture into dry ingredients. Stir well and shape cookies onto a pan. Cook for 13-15 minutes.