White Chocolate Pumpkin Cookies {Gluten Free}

This recipe was adapted from one of my favorite bloggers, The Sunday Baker, she is always posting some delicious recipes so definitely check her out! I came across this one and modified it a bit but either way you make them, they are delicious! You can also add in cranberries for an added bonus. 

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White Chocolate Pumpkin Cookies {Gluten Free}
Prep Time: 15 minutes
Bake Time: 15 minutes
Servings: 24 cookies

Ingredients:

  • ¾ cup of oats (certified gluten free)
  • 1 cup oat flour (I used the same oats as above and place in the blender and blend until flour like consistency – works great!)
  • ¼ cup ground cashews (can use blender or food processor)
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • dash of salt
  • ¼ cup pure maple syrup
  • 1/8 cup raw organic honey
  • ½ cup pumpkin puree
  • 1 egg white
  • ½ tsp. vanilla
  • ½ cup white chocolate chips
  • ½ cup of dried cranberries (optional)

Directions:
Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl (oats, oat flour, cashews, cinnamon, nutmeg, soda, powder, and salt).  In a separate bowl combine the wet ingredients (syrup, honey, pumpkin puree, egg white, vanilla) and mix well.  Add wet ingredients to dry ingredients.   Add in white chocolate chips and cranberries and mix well. 

Line a cookie sheet with wax/parchment paper and using a large spoon, place scoopful of batter onto the cookie sheet.  Bake for approximately 7 minutes (half-way through) and remove cookies and flatten with the back of a spoon, continue backing for another 7-8 minutes or until cookies are golden brown.  Let cool and enjoy!

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Healthier Pumpkin Cupcakes with Cream Cheese Frosting

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I was looking for a healthier version of pumpkin cupcakes with a lighter cream cheese frosting to take to a Halloween party and found this recipe that I adapted from Gina’s Skinny Recipes .  I modified it a bit for taste but overall they were delicious and super easy to make!  I loved that there was no eggs or oil in this recipe to save on the saturated fat most recipes like this call for.

Servings: 16 cupcakes
Prep Time: 20 minutes
Cook Time: 20-25 minutes

Ingredients:

Cupcakes

  •  1 Box of Betty Crocker Super Moist Vanilla Cake Mix  (15.25 oz)*
  • ¾ cup of canned pumpkin
  • 2  tsp pumpkin pie spice
  • ¾ cup of water

Cream cheese frosting

  • 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
  • ½ cup canned pumpkin
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup packed brown sugar

Directions:

Preheat oven to 350 degrees.  Line a cupcake tin with 16 cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.

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For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.  If you do not pipe them then there will be a ton of icing left over.  Use the left overs as pumpkin cream cheese on your bagel in the morning – makes a delicious seasonal treat!!

*Gluten Free option can be done by substituting the Betty Crocker cake mix with a Vanilla Gluten-Free cake mix.

Nutritional Facts:
Servings: 16 • Serving Size: 1 cupcake • Weight Watcher’s Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.5 g • Fiber: 0.5 g • Sugar: 14.2 g Sodium: 142.3 mg

Easy No-Bake Chocolate Oat Cookies

chocolate bakesIf you are like me and love your Friday nights at home baking or cooking then you will like this recipe! It’s so easy, a bit of a healthier version of that chocolate chewy goodness from our childhood and even my boyfriend who can be somewhat picky at times really loved these! Great for kids too!

Ingredients:
•2 cups organic quick-cooking rolled oats (gluten free if all natural)
•3/4 semi-sweet Cacao Chips (gluten free if you get the Ghirardelli or Sunspire brand)
•1 medium ripe banana (optional)
•1 tsp. vanilla extract (optional)
•2 Tlbs. organic raw honey (can get this at Trader Joes or other local health stores)
•2 Tlbs. of all natural peanut butter (can be found at most grocery stores)
•Fruit to pair it with (optional)

1. Mash ripe banana and mix in vanilla and honey.

2. Slowly melt the chocolate in the microwave (~2 mins). Stir until smooth and add in the peanut butter. Mix well.

3. Add chocolate mix to the banana mix and mix well. Add the rolled oats until they are all evenly coated.

4. Place a heaping tablespoon each into a non-stick, mini muffin pan. Press tops flat with a spoon and place in the fridge for about an hour to set.

5. Remove with a spoon when you are ready to indulge and add some fruit for color and taste if desired, yum!!

*Keep leftovers in the fridge for taste and freshness.

Yum!! Cheers to Mindful, Healthy Living