FOOD AS MEDICINE
These cookies are a riff on our Pumpkin Chocolate Chip Cookies that have been a huge hit this season, especially with Miss Stella! I created this recipe during my recent 10 Day Real Food Detox when we were making cookies together and I needed a sub for chocolate chips. The raw cacao powder ramps up antioxidants in this recipe and the chia seeds add crunch and omega 3s.
INGREDIENTS
1/4 cup almond butter
1/8 cup cashew butter
1/8 cup coconut oil
1 egg
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1/4 cup cacao powder
1/2 tsp sea salt
1 tsp pumpkin spice blend
3 Tbsp chia seeds
DIRECTIONS
Preheat the oven to 350. Line a baking sheet with unbleached parchment paper. Add the cashew and almond butter, egg, pumpkin puree, coconut oil, coconut sugar and vanilla to a bowl and whisk until well combined. Place almond flour, baking soda, cacao powder and sea salt and pumpkin spice in a separate bowl and mix to incorporate. Slowly add the dry ingredient mixture to the wet and mix until a dough forms. Fold in the chia seeds. If needed, set in fridge for 30 minutes until easy to scoop. Scoop and roll the dough into tablespoon-sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much! Bake for 10-12 minutes until set and beginning to brown.
