But in this new Paleo eating sphere where I dwell as of late, cooking - and baking - are very much allowed, encouraged and embraced. Always a mass consumer of recipes and cookbooks, I have been hunting like a fiercely hungry cavegirl for recipes, paleo dinner ideas, etc.
I have also been making up some of my own, from smoothies and spaghetti squash "pasta" dishes to various Paleo pancakes. The result of one such "cave kitchen experiment" is today's recipe - a cookie so healthy, you can absolutely eat it as a breakfast cookie and not even think twice about it!
I love pumpkin, and I love apples and cinnamon. I also love my cookies packed with texture and "stuff," from raisins and nuts to coconut. Oh, and frosting is a major weakness of mine. Yes, if it is there I will dip my finger in it and stick that finger right in my mouth! These cookies fit the bill for all of those Shannon Cookie Preferences.
Are they decadent and excessively sugary-sweet like a chocolate chunk cookie from the local bakery? No. But are they really tasty, and satisfying? Yes.
Go ahead, try for yourself and bake these up!
Pumpkin-Apple Pie Cookies
- 1 cup almond meal
- 1/2 cup chopped honey roasted cashews
- 1 scoop vanilla protein powder (I used Jay Robb's egg white, Paleo friendly)
- 1 Tbsp. Pumpkin Pie Spice
- 1 Tbsp. Cinnamon
- 1 Tbsp. Cocoa Powder
- 1/2 tsp. Baking Powder
- 1 egg
- 1 cup canned pumpkin
- 1/4 cup unsweetened almond/coconut milk
- 3 Tbsp. Honey
- 1 Tbsp. vanilla
- 1 apple, peeled, cored and diced
- 1/2 cup sunflower seeds (any add-ins will do, from coconut to raisins)
- 2 scoops vanilla protein powder
- 1/4 cup unsweetened almond coconut milk
- 10 drops vanilla liquid Stevia
1. Preheat oven to 400 degrees and grease a cookie sheet
2. Mix all dry ingredients together.
3. In separate bowl, combine all wet ingredients except for apple, sunflower seeds or other add-ins.
4. Mix the wet ingredients into the dry, stirring just until combined.
5. Fold in the apples, seeds and add-ins of choice.
6. Drop by tablespoons onto greased cookie sheet. Bake 12-15 minutes or until cookies set and edges turn golden.
7. When cookies are cool, combine the frosting ingredients together in a small bowl and drizzle over the top. Devour!
Coming up: The #BadassBurpees Fall Challenge, and ...BOO! A FREAKY Friday TRX Routine to scare up some endorphins!