Wednesday, September 3, 2014

Baking Mode... Cookies for you, Treats for your pup!

I don't know why, but today found me in a baking mode. The last two days I've also been bit by the organization bug... I gutted my closet ("what was I thinking??" went through my head A LOT!), then gutted my accessories. I didn't finish until midnight. This morning, the dogs wanted to pee, eat, and play (in that order) bright and early - ugh. Anyway... once we got into the morning swing, things settled down. I had Pilates at 10 (OUCH), then stopped at Whole Foods for a couple things for our trip next week... and when does anyone ever stop at just a couple things in Whole Foods. YIKES! I could wander that store for hours!!

Safely back home, I started playing with a new recipe. I have a cookie recipe I've adapted from a family one (Thank you, Gramma Anne!) that I make each year - friends and family all LOVE it! Pumpkin Chocolate Chip Cookies. They're pretty bomb, I gotta say. Now that I'm watching gluten & dairy (among other things), I wanted to update this favorite, without losing any of the flavor or texture.

I wish I'd gotten a pic of my 3, but they
were pretty much doing this. Lol!
I tossed, I stirred, I perused my pantry and picking and rejecting, then adding ingredients almost willy-nilly! When I got a sniff of the batter, I was fairly confident I'd achieved my goal, but still had to go through the baking, cooling, and taste-testing portion of my routine ;-) Thankfully, Bethy was home with a few friends (rubbing hands together in glee... Come here, my pretties, have a cookie... Yeah, I'm a little twisted, it's ok).

The cookies were a success beyond my hopes! And... I had leftover pumpkin. What to do? I wondered as three dogs crowded at my feet. Three pairs of pitiful brown eyes stared up at me, then Sadie gently laid her size 20 paw on my foot and whined. FINE! I get it! I'll make you guys treats! Lol!

And... those, too, were a hit! In fact, Shiloh called them Doggie Crack, because once they each got a taste they were hooked. Following me around then walking back to where the pan sat on the counter, looking at me like, "C'mon! I know there's more!"

So... today, at the whim of the baking urge, you get two recipes. ;-) Enjoy!

Chelle's GF, DF 
Pumpkin Chocolate Chip Cookies
makes 24

INGREDIENTS
1 cup canned 100% pumpkin (not pie mix)
2 eggs
3 Tbsp virgin coconut oil, melted
1 Tbsp vanilla extract or Vanilla Paste
1/2 tsp sea salt
1.5 cup oat flour
1/2 cup old fashioned oats
1/2 cup coconut flour
2.5 Tbsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
3/4 cup dark brown sugar
1/3 cup Truvia Baking Blend
1 cup Enjoy Life Semi-Sweet Chocolate Mini Chips
1/2 cup unsweetened apple sauce

DIRECTIONS
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a small bowl, combine pumpkin, applesauce, coconut oil, eggs, and vanilla. Stir well.
In a large bowl, combine oat flour, oats, coconut flour, sea-salt, spice, baking powder, baking soda, brown sugar, and truvia.
Add wet ingredients to dry, stir until just combined. Add chocolate chips, and stir until well incorporated.
If needed... add water, 2 Tbsp at a time, if mix becomes too dry, but be careful to incorporate it fully each time or your batter will be too wet.
Drop by rounded spoonful's onto cookie sheet, flattening tops slightly.
Bake 12 minutes, then begin checking undersides. The tops will still look slightly undone, but the bottoms will be golden brown. Continue baking as needed.
Remove  to cool on hot pads or wire rack.

OPTIONAL GLAZE
1 cup powdered sugar
1 Tbsp vanilla extract or Vanilla Paste
1 Tsp - 1 Tbsp pure White Gold Honey
1/2 tsp pumpkin pie spice
milk (or other liquid) as needed

Mix together in small bowl until desired glaze consistency is reached.
Pour glaze into a ziploc sandwich bag and seal.
To glaze, snip small corner off bag, then squeeze. Drizzle over cookies.
NOTE: I had some leftover, so I drizzled it over the dog treats ;-)

NUTRITION per cookie: 148 calories, 3g protein, 21g carbs, 3g fiber, 6g fat.

And now... the doggie treats! 

Here's the recipe!


3 comments:

  1. Yummmmm!……to both recipes!!!

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  2. Chelle, when you say "spoonful" how big is your spoon? When I make cookies I usually use an ice cream scoop equivalent to a 1/4 cup or a little less.

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    Replies
    1. Hi Becky!
      I'm referring to the wooden spoon I use to stir ;-) I just scoop up a ball, drop it on the pan and slightly flatten it. My method makes 24 cookies :-)

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