This fall I created what may very well be my favorite pumpkin cookie! Picture a low sugar, high nutrition version of your favorite cookie, and this is it! I don’t think twice about eating a couple of these at a time and the addition of dried cranberries is the perfect Christmas spin on a pumpkin cookie! These are gluten free, dairy free, and really all of the ingredients can be tweaked to your preference.
When I made them for the first time in the oven at the new apartment, I think they over baked a bit so I shorten the baking time by two minutes this time, and that did the trick. The combination of banana, coconut oil, and pumpkin give them a pumpkin bread-like texture, that is extra moist and crumbly. I added organic dried cranberries from Whole Foods, that were just the right amount of sweetness.
Are you baking up a storm this weekend too? We’re embarking on our traditional day long of making pierogi for Christmas! I kid you not when I say when all is said and done we have nearly 500 sauerkraut, cheese & potato, and blueberry pierogi…yes blueberry! While I’m still no expert at pierogi pinching, I hope to be as good as my mom one day and continue this Polish tradition for my family.
Speaking of traditions, are you an August Christmas shopper, or week before kinda person? I have to say that more often than not I find myself in the latter, and hate being rushed to find the perfect gift when it comes down to it. This year, I tried to be a little better, but there are still a few people I haven’t crossed off of my list!
If you’re looking for trendy and fashionable gift for your sister, best friend or man in your life, I may know just the thing! I’ve teamed up with Daniel Wellington this holiday season to give you 15% off of your purchase with code: “PUMPKIN“. All of their holiday gift sets, are currently 10% off, so if you purchase one today you’ll get 15% on top of that by using my code.! I received the Melrose + Classic Cuff classic petite holiday gift set, and have to say it’s quickly becoming my new favorite accessory, and first rose gold piece of jewelry! It comes in a beautiful black box with the matching cuff, a lovely look for the holiday season.
- 2¼ cup gluten-free flour
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 cup coconut oil
- ½ cup brown sugar
- 1 medium banana, ripe
- ⅔ cup pumpkin puree
- 1 tbsp. ground flax seeds
- 3 tbsp. water
- ½ cup white chocolate chips
- ½ cup dried, organic cranberries
- Preheat oven to 375 degrees.
- In a large bowl, mix coconut oil and brown sugar until combined.
- In two smaller bowls, mash banana in one of the bowls, and flax seeds plus water in the second.
- Add to larger bowl, then add pumpkin and vanilla and mix together.
- Sift flour, baking soda and salt, add to larger bowl and mix until just combined.
- Add white chips, and cranberries, and drop by the spoonful onto baking sheet.
- Bake for 14 minutes, cool on wire rack, and enjoy! Store in an airtight container for up to one week.
Our pumpkin tree served as the perfect back drop for pictures of these cookies, so I thought I would show you what it looks like in all it’s pumpkin glory! I’m slightly obsessed with it if you can’t already tell, and can’t wait to turn it on and getting cozy every night! I went with a gold and burnt orange theme with a few unique gold ornaments I found at this store that just came to Chicago. The rest of the decorations include my favorite pumpkin ornament, glittery pumpkin picks, and mini gold pumpkins I placed on the branches. You had to have known I would keep the pumpkin going well into December!