Monday, January 13, 2014

Pumpkin Espresso Cookies

These turned out to be the perfect filling treat for a late night in class.  I've recently enrolled in a weekly 6:30 to 9:30pm writing course, and determined I would stay alert to absorb every detail of the expensive but very useful teaching, I loaded up on green tea and these lightly caffeinated treats.  Needless to say I was alert the entire time, and the cookies weren't too coffee-heavy.

They also provided a perfect breakfast this morning and store well. (I feel very clever for stashing some in the mixer bowl; my little brothers didn't think to check there).

P.S. apologies for the poor photo quality; maybe the caffeine did affect me a little, after all...

Pumpkin Espresso Cookies
yields about 2-1/2 dozen little cookies


1-1/4 cup pumpkin puree
1/4 cup unsweetened applesauce
1 tablespoon cold-pressed coffee
1 teaspoon finely ground espresso powder
1 teaspoon vanilla extract
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
2 tablespoons shredded unsweetened coconut
2 tablespoons chia seeds
2 tablespoons maple syrup
2 cups gluten-free oats
1/3 cup mini rice chocolate chips


1.  Preheat oven to 325 degrees.
2.  In a food processor, grind oats, coconut and chia seeds (and dry espresso grounds if desired).
3.  In a large bowl combine all the ingredients.  Spoon cookies in a heaping tablespoon-sized mound onto lined or greased cookie sheets.  Bake for 10-15 minutes, let cool and enjoy!

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