(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let's face it...For lunch he probably had a hot dog from 7/11 and that's just sad. I also remember that he's human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

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Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren't buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well...that's about as far as it goes.

After making dozens of healthier cookies I've learned that I don't have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren't that great. But rest assured, I've eaten every failure without even thinking because...well..let's move on shall we?

So fast forward to these cookies.

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When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I've learned quickly a few things when adapting cookie recipes, and what works and what doesn't. Here are just a few of those things:

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It's amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn't. It takes on a nutty butter flavor, and you MUST put it on toast...or popcorn...or rub it on your legs because that's sexy.

You know what else you MUST do?

Make these cookies...

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Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

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The second the hubs got home I told him I made some cookies, and the first thing he did was make a 'Yea I am super excited, not really face...' But after his first bite, his face went from lam-o to....

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I am now going to end this post like I do many others...

Best.Wife.Ever.

Anytime (Veggie) Cookies

**This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

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Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

  2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

  3. Scoop cookies onto a baking sheet fitting with parchment paper.

  4. Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

  5. Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

  6. It also taste delicious with a spoonful of nut butter spread on top as well!

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Sugar Cookies

Sugar cookies are like in my top 5 of favorite cookies.

Like, I love them.

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My mom makes AmAzInG sugar cookies, and you can't just eat one. You want to eat like...a dozen.

(Like, I'll stop with the likes.)

But seriously,

Have you ever seen those grocery store sugar cookies. The ones shaped like circles with colorful frosting and delicious sprinkles on top.

The ones that taste like soft and chewy buttery marshmallow sugary goodness?? I hope they serve those in heaven.

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I've been wanting to make sugar cookies for the blog for months now! I've been a little nervous to attempt them, because I know what goes into really good sugar cookies.

Lots a butta.

Lots a suga.

I just couldn't figure out how I would make the cookies taste good and chewy, without all the ingredients that make sugar cookies well...good and chewy.

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Yet, I succeeded!

Chewy, sugary, 'buttery', and soft.

Now, I know what your thinking..'Umm your cookies are brown? Sugar cookies look nothing like that!'

Yes, I know they don't appear to be sugar cookies, and instead they look like hippie whole wheat crackers, but shame on your for judging a book by it's cover.

They may be brown.

Hippies will probably love them.

But I can promise you this...You definitely won't be able to stop at one! :)

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Sugar Cookies

Ingredients:

1 1/2 c. spelt flour

1/2 tsp. baking powder

dash of salt

1/3 c. coconut oil

1/2 c. coconut sugar

2 tsp. vanilla

2 TB. non dairy milk

(Extra flour for rolling and cutting dough)

Directions:

1. Whisk together flour, BP, and salt in a bowl and set aside. In another bowl, beat together oil, sugar, vanilla, and milk. Slowly add in dry ingredients until dough comes together. It will be sticky/a little oily.

2. Wrap dough in plastic and place in fridge for at least 20 minutes to let chill. Once dough has chilled, take it out and begin to work with the dough. Most likely it will be a little tough and may crumble. Don't worry, that's what it is supposed to do. Start to work dough in hands, until the dough is rollable. Dust table surface with flour, and top of dough with flour as well. Roll out dough, while continually dusting the top of the dough with flour. Roll dough to desired thickness.  (The thicker the cookie, the more chewy.) Cut desired shapes and place on prepared baking sheet. 

(Tip: Because the dough is made with an oil, the surface will get a little greasy, so don't be shy with the flour. While rolling out the dough, it may crack. Don't worry, just push the dough back together, sprinkle with flour, and continue to roll. Also, dip a thin metal spatula in flour and use that to transfer the cookies from table to cookie sheet.)

3. Bake cookies in a preheated 350 degree oven for 8-9 minutes. Take out of oven, and let sit on cookie sheet for about a minute, then remove to cooling rack. Let sit until cookies have hardened. (This will make chewy cookies. For a more crisp cookie, cook a little longer, and make thinner cookies.)

Some of the cookies I sprinkled with coconut sugar, and the others I topped with a coconut butter frosting. I haven't developed a natural frosting that is 'comparable' to royal icing (aka without powdered sugar) but someday I will. As for now, this frosting was great!

Strawberry Coconut Butter Frosting

1/2 c. coconut butter

2 strawberries

2 TB. agave

1 tsp. vanilla

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Hope everyone has a fun and safe Fourth of July!!

Here is a picture of us last year:

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Can I just say how that last pic of Boo makes me so sad! :( She used to be so little!

Have a great day everyone!