Pumpkin Oatmeal Cookies

These disappeared quickly.

Every time I want to make pumpkin cookies, I look back to this blog to find a recipe I've enjoyed before. And then I remember that I always partially improvise my cookies, so there's no bloggable recipe, and also the cookies don't come out so well. Time to change that.

I did a quick search for "healthy pumpkin oat cookies" and the first hit was from Amy's Healthy Baking, which kind of seemed like fate. I read the recipe and it sounded great, so onward I went. I did follow the recipe without improvising (a step up for me), but I still couldn't be bothered with actually measuring the ingredients, so I bet these would be even better if someone wanted to go to ALL THAT EFFORT. But even with eyeballing the quantity of flour, these came out great and I will be excited to use this recipe again in the future.

They are quite healthy - lots of oats, lots of pumpkin, and not too much butter/flour/sugar. The "sugar" in this recipe is maple syrup, which gives them a really nice depth of flavor. I didn't realize until I had all of the ingredients together that there was no egg in the recipe! I thought about adding one, but decided it would be better not to improvise, and also if I didn't add the egg, then I could eat the cookie dough. As a result they're definitely more gooey and less cakey than your typical cookie, but in a good way. It feels kind of like eating pumpkin pie, but with chocolate chips.

The Recipe:

1c oats

3/4 whole wheat flour

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/4 tsp salt

2 tb melted butter

3/4 c pumpkin puree

1 tsp vanilla extract

1/2 c maple syrup

3+ tb dark chocolate chips

Combine wet ingredients, then add dry ingredients, then fold in chocolate chips.
Bake at 325 for 12-15 minutes.

The Verdict:

Overall grade: A-

Overall reason: As good as a healthy-ish cookie can get

Time to prepare: 25 minutes

Husband quote: "Gooey."

Comments

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Vietnamese Curry Stir-Fry

When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at Pho Grand in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...

Adventures of a healthy-ish pseudo-foodie

Search This Blog