Gluten-Free Pumpkin Cookies

www.farmfoodieandfitness.comWow! Thanksgiving is only 2 days away?? Where did the time go? The season seems to be rushing in quicker than usual this year. The holiday season is already in full swing with a 4 and 2 year, ready for tree decorating, present wrapping, and “ohhing and ahhhing” (our term for driving around in a warm car to see all the lighted houses 😉 )

My daughter had a Thanksgiving feast for her prekindergarten class yesterday and on the list beside her name it said “pumpkin cookies or muffins” and I thought to myself well now I’ve done it! I’ve made such a stink about what the kids are getting as snacks and extras for birthday parties in school, now I’ve given myself a baking duty every time they have extra curricular activities! So I spent Sunday in the kitchen throwing around some new recipe ideas for the kids that would not only taste good but would also be good for them too! With the sugar season headed our way, I’m doing my damndest to keep the overload of sugar consumption to somewhat reasonable.

This recipe is soo good. I had to restrain myself from making another batch! They came out so moist and declicious, they are almost like a biscuit!! So, with much taunting on Instagram, here is my recipe for Gluten-Free Pumpkin Cookies! 🙂

Ingredients:

  • 2 1/2 cups Buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp cinnamon or 3 drops of doTerra cinnamon oil
  • 1 tsp nutmeg
  • 1 tsp clove
  • 1/2 tsp Himalayan sea salt
  • 1/2 cup butter- room temperature
  • 1 cup organic pumpkin puree
  • 1 egg
  • 1/2 cup honey or agave nectar or 1 cup sugar in the raw
  • 1 tsp vanilla extract or 1 vanilla bean

Directions:

  • Preheat oven to 350. Place wax paper or parchment paper down on baking sheets for cookies
  • In a medium bowl mix all dry ingredients. In a mixer add, butter, pumpkin, egg, sugar or honey, and vanilla. Mix well. Add dry ingredients to wet and mix until completely blended.
  • It should be a sticky dough, using two spoons or a small ice cream scooper, spoon cookies on to wax paper/cookie sheets.
  • Bake for 12-15 minutes. Remove from wax paper and let cool.
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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

3 thoughts on “Gluten-Free Pumpkin Cookies

  1. Pingback: Pumpkin Cookies | Anne's Home Place

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