‘Tis the season for all things pumpkin, and I couldn’t be happier!
Loaded with beta-carotene, fiber, and trace minerals, pumpkin (and all winter squash varieties) is one of my favorite fall foods. I love a good squash soup or simple puree of winter squash with maple syrup and olive oil, but pumpkin lends itself so well to baked goods that I couldn’t help making these cookies a few weeks ago.
I’ve since made them again (and again…), only to find that I’m liking them more and more with each go around. The recipe is a variation on my Flourless Banana-Nut Cookies, only I’m thinking that I like these a little better. Since they are entirely fruit-sweetened (therefore not overly sweet), I don’t feel the least bit guilty about eating these for breakfast or a snack.
Unlike many gluten-free cookies, these are moist and almost reminiscent of a muffin top. To give them a more “desserty” edge, you could swap in chocolate chips for the raisins and finish them with a drizzle of melted chocolate over the top. I prefer this plain and simple version, but chocolate, pumpkin, and pecans do go awfully well together!
Flourless Pumpkin-Pecan Cookies – makes 15-18 cookies
2 medium ripe bananas
1 cup canned pumpkin (not pumpkin pie filling)
2 tbs. coconut oil
1 cup quinoa flakes
1/3 cup almond meal/flour
1/2 tsp. sea salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/3 cup pecans, chopped
1/3 cup raisins or currants
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a food processor fitted with the S-blade, puree bananas, pumpkin, and coconut oil until smooth. Transfer to large mixing bowl. Stir in quinoa flakes, almond meal, salt, baking powder, cinnamon, and ginger. Then fold in the pecans and raisins.
Drop heaping tablespoon-fuls of the dough onto the parchment-lined baking sheets. Flatten each cookie down to about 1/3-inch thick using the tines of a fork. Bake cookies for 10-12 minutes or until lightly browned.
Cool completely before serving or storing. Cookies can be kept at room temperature for up to 3 days. (Freeze for up to 1 month.)
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