Fat Free Pumpkin Cookies

Fall has always been one of my favorite times of the year, and most of that has to do with the food. Pumpkin is so versatile and delicious I wish I could have it fresh all year round. For the other 10 months of the year I have to settle for the canned stuff, which isn't too bad.

Adapted from this recipe

Fat Free Pumpkin Cookies

makes 12-16 cookies

Ingredients:

1/2 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla

3/4 cup whole wheat flour (or all-purpose)

1 and 1/2 cup old fashioned rolled oats

1/4 cup granulated sugar

1/4 cup dark brown sugar

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 teaspoon cinnamon (or less)

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 sea salt

1/2 cup semi-sweet chocolate chips (optional) 

(The original recipe calls for 1/2 cup dried cranberries, which I didn't have, but recommend.)

Other optional ingredients: 

Toasted Pumpkin Seeds

Raisins 

Walnuts

Pecans 

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, and spices. Fold in chocolate chips (and dried cranberries, if you're using them.) Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be very thick.

3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

Even though these cookies have no butter or oil, they're nice and moist. I'd like to modify this recipe so they're even more pumpkin-y.

Zucchini Cake

Zucchini cake is one of my favorite things to bake (In reality I think I like eating it more then baking it.). Normally I would try and do some kind of icing, or drizzle, but I was pressed for time when taking these photos. 

Have some zucchini you need to use? Put it in a cake!

Ingredients

1 cup all-purpose flour

1 cup whole wheat

1 tbsp baking powder

1 tsp  cinnamon

1/2 tsp salt

1/4 tsp  nutmeg

1 egg

3/4 cup packed brown sugar

1/2 cup each vegetable oil and milk (I used Almond Milk)

2 tsp  vanilla

1-1/2 cups  grated (unpeeled) zucchini

1/2 cup chopped walnuts, (optional)

Directions:

In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.

In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased pan.

Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

"I'm also good with chocolate chips!"

Breakfast Trail Mix Cookies

Ok, so these cookies aren't exactly "healthy" breakfast food, but they're a nice break from my normal meal of oats and fruit. You could probably make these even healthier by substituting the butter for mashed banana or apple sauce. I'll probably experiment more with this recipe because these came out really delicious.

Ingredients:

1 1/4 cup rolled oats

1 1/4 cup trail mix (I used equal parts chocolate chips, dried cranberries and peanuts)

3/4 cup whole wheat flour

1/4 cup brown sugar

1/4 cup room earth balance (or real butter)

1/4 cup water

1 flax egg (or real egg)

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon 

1/4 tsp nutmeg

Directions

-Preheat oven to 350*F.

-Mix all dry ingredients together, then do the same with the wet. Add The wet to dry.

-Bake for 12-15 mins, until cookies are firm enough to transfer.

-Cool on a baking rack, and then store in an airtight container.

These cookies would also be great with 1 tsp orange zest.

Adapted from this recipe

Mini Cupcake Cookies

I have to admit, the only reason these cookies came about is because I ran out of parchment paper to cover my cookie sheet. So I improvised with my mini muffin tin and some liners. 

Oatmeal Peanut Butter Cookies

Adapted from this recipe

• 1/2 cup natural chunky peanut butter
• 1/2 cup packed brown sugar
• 1 egg (or 1 flax egg)
• 1-1/4 cups quick-cooking oats
• 1/2 teaspoon baking soda
• 1/2 cup mini dark chocolate chips
• 1 tsp cinnamon 

Directions:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats, cinnamon and baking soda to creamed mixture; mix well. Fold in chocolate chips.

• Drop a tablespoon of dough 2" apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.