Pumpkin Cookie

What I like the most about this cookie is that it contains no flour or flour-like ingredients. It is grain free, gluten free, dairy free, and oil free.

This recipe contains Almond butter, a Mono-unsaturated fatty acid that is heart-healthy and helps support “good” cholesterol (HDL) and lowers “bad” cholesterol (LDL), without forgetting its numerous vitamins, minerals, and antioxidant characteristics. Did you know that Almond butter has actually been linked to managing weight in children, and improve blood sugar control in several studies?

Let’s talk spices, shall we?

  • Published research in 2016 shows that spices like cinnamon improve memory and play an important role in boosting learning abilities in children, making it the perfect morning snack for a kid to have.
  • Another study showed the importance of eating ginger during the school year, and specifically in wintertime because it helps cure several respiratory problems.

These spices play an important role in boosting immunity and help fighting contagious microbial illnesses. “Save the best for last” is what this cookie is all about: The Warmth Of Winter.

Spiced Pumpkin Cookie

Notes:

  • I used products like Arrowroot, which is a substitution for cornstarch, because all corn products in the market are GMO (Genetically Modified Organisms).
  • Arrowroot powder (often called Arrowroot starch) is available in most big supermarkets, and can be found in brands like “Bob’s Red Mills”, and gives your cookies a lighter texture.
  • As for the ginger, I use freshly grated. You can use ground ginger, but make sure the production date of the bottle is the closest to your current use date: Because spices, if not stored well, can grow mould and may cause other health problems.

Yield: 10 Large Cookies

Prep time: 5 min.

Baking time: 10-15 min.

Resting time: 10 min.

Ingredients:

  • ¾ cup Almond butter
  • 1 large egg
  • ½ cup Pumpkin purée (note that you can get organic pumpkin purée jars off the baby food shelf)
  • 1 tsp. Honey (optional)
  • ½ cup organic Coconut sugar
  • 1 tsp. Vanilla extract (Note that fresh vanilla is a better choice)
  • 1 Tbsp. ground Cinnamon
  • 2 tsp. freshly grated ginger
  • 2 tsp. ground nutmeg
  • ½ tsp. baking soda
  • 1 ½ Tbsp. Arrowroot powder (you can use cornstarch but it’s not preferable)

Instructions:

  • First, pre-heat oven to 180 degrees Celsius, and prepare a baking sheet with either parchment paper or a silicone baking mat.
  • Using a food processor, add all ingredients except the arrowroot powder and baking soda. Blend until fully incorporated and mixture becomes smooth.
  • Add your arrowroot and baking soda and blend for another minute.
  • Using a cookie scoop (I used a large scoop and yielded about 10 cookies, a medium size would give around 13-14 cookies) drop the dough onto your prepared baking sheet.
  • Keep a distance between them as they may expand a bit under heat due to the presence of eggs.
  • Bake the cookies between 10-15 minutes according to how strong some ovens are, or until the edges begin to turn golden brown. They may seem under baked or a little soft, but they’ll continue to firm up as they cool down.
  • Once cookies are done, allow them to cool on the tray for about 10 min, then transfer them to a plate and let them completely cool down.

N.B: if you seal your cookies in an airtight container, they will remain soft in texture. But if they are kept outside they may become firm. It is up to you and your child whether you like your cookies chewy or firm.

See you soon dear readers, and thank you for allowing me to share some of the best snacks that my daughter loves on this page. Don’t forget to check out the other great recipes I’ve shared for Almond Honey Crackers and Kale Chips! Stay tuned for the launch of my website soon!

A little message from Yasmina:

Now that schools are starting, I receive so many messages about recipes for snacks, especially from mothers with picky eating children, or mothers fearing school negative peer pressure influence. Their main demand was something delicious, mimicking store bought junk and items which are safe to pack in a lunch box.

I feel so honored to share a few of my recipes on this blog specifically, because the people sharing their diaries are mothers first and foremost, and secondly genuine amazing people that I am proud to call my friends.

Get to know Yasmina:

Almond Honey CrackersYasmina Dakik Ahmad is mom to a beautiful daughter named “Hind”.  She is a clinical laboratorist, a child nutritionist, a cooking expert for babies and toddlers, and soon a health coach by the Institute of Integrative Nutrition. She is also completing another bachelor degree in food safety and nutrition.

Her most important lesson to date is what her daughter Hind has taught her: to create recipes that are healthy, nutritive and delicious not only for her but for the children of the universe.

She created the instagram page @allaboutmamina for several reasons, one of which: the lack of correct information when feeding babies, toddlers and kids.

As a mom she suffered from that, and with the information she got through online courses and with her Scientific research background as a clinical laboratorist, she decided that moms have to stick together and do something about it, which requires holding each others’ hands and making each other feel that we’re not alone in this.

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