Sunday, November 17, 2013

Sun Butter Pumpkin Cookies

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.

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