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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It’s Pumpkin Time!

It’s that time of year when I start pulling out my pumpkin spiced candles, decorating the house with fall colors, ordering pumpkin spiced lattes and pumpkin flavored donuts (occasionally of course😜), enjoying the smell of the fresh fall air, windows open, and having football on all weekend long. Nothing compares to this amazing feeling of peace and happiness.
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One thing that’s for certain is that pumpkin is ALL around us, which is so exciting as it is such a multi-functioning, excellent source of nutrition! I can’t help but take advantage of it this season. Whether I am baking pumpkin muffins, pancakes, sauce, or adding it to my smoothie, I will certainly be experimenting with all kinds of recipes this season. The good ones I will be sure to post!

This being said, I wanted to share how cooked pumpkin and roasted pumpkin seeds can aid in your nutrition and well-being in hopes that you may be consuming lots of it this season!
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• Pumpkin is a great source of fiber and low in calories, 3 grams of fiber and only 49 calories per 1 cup. A fiber-rich diet has been consistently known to aid in weight loss.

• 1 cup of cooked pumpkin provides you with more than 200 percent of your recommended daily intake of vitamin A, which aids in vision.

• The antioxidant beta-carotene found in pumpkin has been researched and found to possibly play a role in cancer prevention.

• The same free radical neutralizing powers of the carotenoids in pumpkin that may keep cancer cells at bay have also been known to diminish the signs of wrinkles.

• Studies have shown that pumpkin seeds are naturally rich in plant based chemicals called phytosterols that have been shown to lower LDL, aka “bad” cholesterol.

• The amino acid found in pumpkin seeds has been known to be an all natural mood enhancer. Grab a handful of roasted pumpkin seeds to improve your mood!

• Cooked pumpkin is a great source of potassium, even better than a banana! 1 cup of cooked pumpkin provides you with 564 milligrams of potassium vs. 422 grams in a banana. This is a great post workout snack as it refuels the body for faster recovery.
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All of this information has been gathered from various resources and intended to provide valuable information to improve overall health and well-being.

Cheers to Mindful, Healthy Living!