|what to do with tons of fresh pumpkin puree....hmm|
I didn't want to simply toss the giant pumpkin leftover from Halloween, though half an hour later I was wondering if it would have simple been a better idea to purchase organic canned pumpkin.
But here we are, an hour or two later with about 8 cups of fresh pureed pumpkin to use up. One of my first of many new pumpkin recipes is a protein packed sunflower seed butter pumpkin cookie that taste pretty amazing, particularly fresh from the oven on an overcast November day.
Sun Butter Pumpkin Cookies
1-1/3 cup gluten-free oats, ground finely
1/4 teaspoon sea salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon baking soda
1 cup pureed pumpkin
1/3 cup sunflower seed butter
2 teaspoons vanilla extract
3 tablespoons honey or pure maple syrup
1. Finely grind gluten-free oats in a processor or use oat flour. Add to other dry ingredients in a bowl.
2. Add all wet ingredients to dry, stirring until combined.
3. Place on a nonstick baking pan liner or greased pan and bake 8 to 9 minutes at 350 degrees.
optional: place 3 rice chocolate chunks on each cookie for a chocolate version.