This recipe was featured in the October 2016 issue of Gluten-Free Living Magazine.Have you ever had a healthy cookie? Not always so good, right?
Okay, perhaps it can be good if you’re not comparing it to a “regular” cookie.
When I make a cookie that’s healthier than most, it means I’m adding in some nutrients, not removing all of the ingredients that make a cookie a cookie. After all, a cookie should be a treat. Of course if there are dietary restrictions, you gotta do what you gotta do — but trust me, if a cookie is too healthy, you might as well skip it because isn’t the point to have a treat?
- ⅔ cup pumpkin purée
- ¾ cup coconut palm sugar see notes
- ⅓ cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 1½ teaspoons vanilla
- 1 cup gluten-free all-purpose flour I use Bob's Red Mill or Trader Joe's brand
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- ½ cup oats
- ½ cup currants
- ½ cup semisweet chocolate -- mini chips or finely chopped
Preheat the oven to 325 degrees F and line a couple of baking sheets with parchment paper.
Add the pumpkin, sugar, oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
In another smaller bowl, combine the flour, baking powder, cinnamon, baking soda, xanthan gum, cloves, and salt. Once it's blended, add it to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots.
Fold in the oats, currants and chocolate.
Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about one generous tablespoon each. (They can be fairly close together because they don't spread.)
Bake in the preheated 325 degree F oven just until they look dry on the surface, 10 to 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet for a few minutes, then carefully transfer them to a to a cooling rack.