I feel bad that I haven’t posted a recipe in a few weeks! For some reason, life has been so busy. Actually, I know the reason. Between my new gym gig, personally coaching clients, nutrition consulting, training for two upcoming crossfit competitions (and I signed up for my first 5K race haha) AND raising my fast-growing almost two year old, I’m finding little time to actually sit down and share my latest food ideas with you all! I apologize for that! I’ve got a really great chili recipe coming next week so stay tuned…
One of my gym members requested a pumpkin recipe and I had just the other day experimented with creating a macro-friendly pumpkin “cookie” that was very conservative in each category of macros. “Real life” treats obviously are on the sweet side so it can make it hard to fit them in my macros without totally depleting my carb grams. That kind of splurge takes some planning ahead. When it comes to “clean” baking, depending on your choice of grain-free flour alternatives, you can easily be in the same boat with the carbs, OR you can skyrocket your fat using a nut based meal/flour. So, I set out to create a pumpkin treat that was pretty even across all three macro groups, and I was pretty successful!
I’ll be honest here. My husband didn’t like these at all. He doesn’t really like pumpkin flavored anything, other than pie, and these “cookies” really are not sweet since there is no added sugar. He even said something along the lines of “be careful when you post recipes, because if people make one of your recipes and it tastes like shit, they’re going to think all of your stuff is going to taste like shit.” Bahahaha. So, my disclaimer here is that I have learned to like things on the less sweet side. These cookies end up being super moist and almost have a dense banana bread/muffin type texture. But I’m ok with that! I like stuff that’s a little gooey and soft. And for my personal palate, it doesn’t have to be super sweet. Sweet equals carbs. And my goal here was to create a super low carb and low fat treat that satisfied my pumpkin craving. Everything everywhere right now is pumpkin. If you don’t mind a sugar-free treat, then this might be the recipe for you. If you want to add a sweetener to it, you can always use honey or pure maple syrup. Those two “clean eating” sweeteners, however, are loaded with natural sugars which equal LOTS of carbs. Again, that wasn’t my goal here and the recipe does not call for them but feel free to add if you want a sweeter taste. You will have to increase the amount of dry ingredients though to counterbalance the added liquid!
***Disclaimer***: It does have some chocolate chunks in it (not sugar free obviously) AND it tastes really good topped over my 35 calorie a serving Vanilla Maple Arctic Zero Ice Cream 🙂
For those on a flexible eating program, the calories and macros for one cookie are:
79 Calories – 5 C / 5 F / 3 P
Pumpkin Chocolate Chip “Cookies”
***Ingredient portions yield 16 1 1/2 inch diameter cookies***
1/2 cup (61g) Canned Pumpkin
1 1/2 tsp. Ghee
1 1/2 tsp. Vanilla Extract
1 (112g) cup Almond Flour
1/2 cup (45g) Rolled Oats
1/2 tsp. Pumpkin Pie Spice (Can sub Cinnamon and Nutmeg)
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/4 cup (60g) Chopped Chocolate Chunks
Optional: Coconut Palm Sugar
Preheat the oven to 350 Degrees.
In a small mixing bowl, combine and mix well all the dry ingredients: Almond flour, oats, pumpkin pie spice, salt and baking soda.
In a medium size mixing bowl whisk together the pumpkin, ghee, and egg until smooth. Add the vanilla extract and whisk again.
Add half of the dry ingredients to the bowl of wet ingredients and whisk thoroughly. Add the second half and combine until all ingredients are mixed well.
Chop the chocolate chunks into smaller pieces and add to the mix and stir throughout with a large spoon or spatula.
Refrigerate cookie dough for approximately 1 hour.
Line a cookie sheet with parchment paper and lightly coat with non-stick spray just as an added measure so they do not stick.
After 1 hour of refrigeration, using a regular table spoon, scoop approximately a spoonful of cookie dough and shape into a rounded ball/mound and evenly space on the cookie sheet. Make sure the cookies are all the same size so they bake evenly (16 cookies).
Bake for 8 minutes and then pull out of the oven and lightly flatten the cookies with a spatula. Place back in the oven for an additional 5-6 minutes.
Remove cookies from the oven and let them cool on a cookie rack. The texture of the cookies will be soft so let them cool before transferring them.
Optional: cooled cookies with a sprinkle of coconut palm sugar for a little hint of sweetness.
Keep cookies refrigerated to last longer!