Rosemary's Pumpkin Cookies

Halloween is one of my favorite holidays. I love the recipes, the decorations, the costumes, and especially curling up to a (good) scary movie! If you haven't seen 'Rosemary's Baby' it's a classic and the perfect flick to watch while you're making (then eating) these cookies!

Adding fresh rosemary to cookies was a life changing event for me. It may not seem like a traditional ingredient, but I promise it adds just enough flavor without being overpowering. Throw in some pumpkin and spice... we have a winner for my new favorite cookie recipe!

Don't be intimidated by vegan baking! It's actually really simple PLUS no eggs means you can snack on the batter without worries of Salmonella <-- not the kind of halloween trick you're looking for.

Hope you enjoy!

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Rosemary's Pumpkin Cookies 

Makes: ~16 large cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients

Wet:

1/2 cup refined coconut oil*

2 TBSP fresh rosemary, minced

1 cup pumpkin puree

1/4 cup maple syrup

1/3 cup coconut sugar

2 TBSP almond butter

Dry:

1 cup whole wheat pastry flour

3/4 cup unbleached, all purpose flour

1 tsp baking soda

1 TBSP ground flaxseed

1 tsp pumpkin pie spice**

1/2 tsp salt

1/2 - 1 cup vegan chocolate chips

Method

Preheat the over to 350 degrees F. Prepare 2 baking sheets with silicon mats/parchment paper, 1 small and 1 medium mixing bowl, and all ingredients.

Combine wet ingredients in the medium bowl by first blending refined coconut oil and minced rosemary. A fork will do the trick for all your mixing needs in this recipe!

When coconut oil and rosemary are combined and smooth, add pumpkin puree, maple syrup, coconut sugar, and almond butter. Stir to combine, the coconut oil may look a little clumpy here, but it should come together just fine!

Now, sift the dry ingredients (flours, baking soda, pumpkin pie spice, and salt) into the small bowl. When combined, add dry ingredients in with wet. Mix well with a fork until JUST combined. Fight the urge to over mix. Fold in the chocolate chips.

Now, using an ice cream scoop or large spoon, begin placing balls of dough onto prepared baking sheet, about 2 inches apart. If you prefer a flatter cookie, you may press down slightly on the dough balls.

Bake in the 350 degree oven for 10-12 minutes, or once edges are golden brown. Allow to cool on baking sheet for 10 minutes, then transfer to a cooling rack if available. Store in an airtight container for up to 1 week or freeze for future eating!

Recipe adapted from the PPK. 

Notes:

Note on texture of cookies: These lovely cookies are soft, chewy, fluffy, and cake-y! They will not be super crisp on the outside, this is due to the pumpkin puree.

*Refined coconut oil is KEY here. Do not use raw coconut oil or your cookies will be flat and runny! YES, refined it more processed than raw, but baking is a tricky business and we're looking for the lesser of evils here. This is not a health food, but a treat to enjoy in moderation!

**Pumpkin Pie Spice is pretty easy to find these days, but if you don't have it around, you can use this blend for a similar result: 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves, 1/8 tsp nutmeg, 1/8 tsp all spice

Nutrition:

Serving Size: 1 cookie  Total Calories: 206  Fat: 11g  Sodium: 157mg  

Carbohydrates: 23g  Fiber: 3g  Sugar: 10g  Protein: 3g