Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are my all-time favorite kind of cookie.  I love the cakey texture, pumpkin flavor, and of course the addition of chocolate.  I didn't think it was possible to make a healthified version of this traditional flour-based cookie, but these will knock your socks off! Such a perfect fall treat!

INGREDIENTS:

- 2 cups blanched almond flour

- 2 tablespoons coconut flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon pumpkin pie spice (plus more for sprinkling)

- 1/4 teaspoon sea salt

- 1/2 cup pumpkin puree

- 2 eggs (preferably from pastured hens)

- 4 tablespoons raw honey

- 2 tablespoons grass-fed butter (or coconut oil), melted

- 2 teaspoons pure vanilla extract

- 1/2 cup chocolate chips ( I use this kind)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

2.  In a medium-sized bowl, sift together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.

3.  Add in pumpkin puree, eggs, honey, butter and vanilla and mix well.

4.  Use a cookie scoop or tablespoon, and drop dough on baking sheet.

5.  Bake for about 15 minutes, or until slightly browned.

6.  Let cool on baking sheet, then sprinkle tops with more pumpkin pie spice, and devour!

Makes approximately 2 dozen cookies

(Adapted recipe from here)

Pumpkin Curry

Here's a scrumptious and flavorful pumpkin curry that's such a cinch to make.  It's not too spicy either, so the kiddos should all love it too. 

Pumpkin season really is the best!  

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil

- 1 medium sized onion

- 1 bell pepper (I like red or yellow)

- 1 BPA-free canned coconut milk

- 1 cup pumpkin puree (this kind or homemade)

- 1 cup water

- 1 tablespoon curry powder

- 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

- 1 1/2 teaspoons sea salt (or to taste)

- 1 head broccoli, chopped into florets

- 1 sweet potato, chopped into 1-inch chunks

- Optional: 2 tablespoons Grade B maple syrup (more or less to taste)

- quinoa or riced cauliflower to serve it over

DIRECTIONS:

1.  Melt the coconut oil in a large pot or skillet over medium heat, and saute the onion and pepper until tender; about 8 minutes.

2.  Add the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt, and stir well to combine.

3.  Add the broccoli florets and sweet potato chunks into the sauce, and stir well to coat.  Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender; about 15 minutes.

4.  Taste the sauce and add more salt if needed, then add the maple syrup in a little at a time until desired sweetness. 

5.  Serve warm over quinoa, or cauliflower rice and enjoy!

Approximately 4 servings

(Adapted recipe from here)