fall cookies

Gluten -Free Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie

Ingredients:

Wet Ingredients:

  • ¼ C grass-fed butter or organic palm shortening, melted
  • 2 Tbs. coconut oil, melted
  • ½ C natural sweetener such as coconut sugar, date sugar, unrefined cane sugar, etc.

Dry Ingredients:

  • 1 C gluten free flour (I use homemade buckwheat flour)
  • 2 Tbs coconut flour
  • ¼ tsp unrefined salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • ½ C crispy walnut or pecan pieces
  • ½ C dark chocolate chips or dark chocolate bar chopped into small chunks

Instructions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk butter, coconut oil, and sweetener together.
  3. Add the pumpkin, eggs, and vanilla and blend until smooth.
  4. Add all the dry ingredients and mix well.
  5. Stir in the chocolate chips and nuts.
  6. Spoon the cookie dough onto the cookie sheet. Form the shape that you want because they will not spread much during baking.
  7. Bake for 12-15 minutes.
  8. Cool on the tray for 5 minutes before removing.

 

Best when eaten at room temp.

 

 

Banana Bread Bites

Banana Bread Bites

Ingredients:

Ingredients:

  • 1/3 Cup grass-fed butter, melted
  • 3 organic bananas, mashed
  • 3 Tbs. local honey
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¾  Cup crushed walnuts
  • ½ Cup dark chocolate chunks or raisins (optional)
  • 2 tsp. chia seeds
  • 1 free-range egg

Spices:

  • 2 tsp. cinnamon
  • ¼ tsp. powder nutmeg (optional)
  • ¼ tsp. powder clove (optional)
  • ¼ tsp. powder cardamom (optional) 
  • 1 tsp. baking powder
  • 1 Cup oats

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Mash bananas with a fork in a mixing bowl.
  3. Add the melted butter, honey, vanilla and almond extract, mix well.
  4. Beat the egg into the mixture.
  5. Next, add the crushed walnuts, optional dark chocolate chunks or raisins, and chia seeds.
  6. Then, add the spices, baking powder and oats, mix well.
  7. Grease a cookie sheet with butter and spoon the mixture on. The batter is a little runny, but don’t worry, they will come out like banana bread soft bites. You can put the batter in the fridge for about 30 minutes to harden, and then bake. Or you can spoon the batter onto a baking sheet right away.
  8. Bake for 12 minutes or until golden.

When done, let cool completely before eating for best flavor.

Note:

Great for toddlers (don’t give to babies under 1), on the go snacks, even for breakfast! They make a great alternative to pancakes and they are great for sugar cravings too! You could even make this recipe into muffins by greasing a muffin tin with butter and bake as you would muffins.