This evening I made a batch of Pumpkin Carob Cookies to have on hand when I have the baby. They are the perfect healthy tasty thing to snack on when you are in labor or have just had a baby. I made them while I was in labor with Fish and before I went into labor with Roo, so they have become a tradition for my baby-havings.
If you do not like carob, it is because you have never had these cookies. These cookies were what carob was made to go in. The combination of the carob, the pumpkin, and the spices is absolutely magical. If you make these with chocolate chips they taste gross. It must be carob.
I got this recipe from my sister Emily, whose husband is a vegan. There are no animal products in them, no sugar, and the flour is 100% whole wheat. And they are amazing. I let my kids eat them for breakfast-- they are way healthier than cold cereal.
Here is the recipe:
Beat together:
1 C honey
2 C pumpkin (I use stuff I cooked, mashed, and froze myself, but you can use canned)
1 C vegetable oil
2 tsp vanilla
Then stir in:
4 C whole wheat flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
When that's all mixed, then stir in a bunch of carob chips. I don't know, lots. 2 or 3 cups, wouldn't you say, Em? And if you want, I recently discovered that pecans are marvelous in these cookies as well.
So here's your dough-- looks like chocolate chip cookie dough only it's GOOD for you:
If you do not like carob, it is because you have never had these cookies. These cookies were what carob was made to go in. The combination of the carob, the pumpkin, and the spices is absolutely magical. If you make these with chocolate chips they taste gross. It must be carob.
I got this recipe from my sister Emily, whose husband is a vegan. There are no animal products in them, no sugar, and the flour is 100% whole wheat. And they are amazing. I let my kids eat them for breakfast-- they are way healthier than cold cereal.
Here is the recipe:
Beat together:
1 C honey
2 C pumpkin (I use stuff I cooked, mashed, and froze myself, but you can use canned)
1 C vegetable oil
2 tsp vanilla
Then stir in:
4 C whole wheat flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
When that's all mixed, then stir in a bunch of carob chips. I don't know, lots. 2 or 3 cups, wouldn't you say, Em? And if you want, I recently discovered that pecans are marvelous in these cookies as well.
So here's your dough-- looks like chocolate chip cookie dough only it's GOOD for you:
My pictures are not great, the lighting in my kitchen is dreadful, and I am not Pioneer Woman, but I wanted to take a few shots to give you a general idea. Here's the cookies, dropped by heaping tablespoonfuls onto a baking stone, going into a 350 degree oven:
Bake 'em 12-15 minutes until they start to get a little golden on top. They poof up nicely as you can see, ending up quite a bit bigger than they were when you put them in. In this way you can easily get 4 dozen nice-sized cookies out of this recipe.
They freeze well, store well, and travel well. I love them for car trips.
Hmmm... do I put these in the freezer or not? Little Four? Do you have any suggestions? You're going to love these! Don't you want to come out and try some while they're fresh? Okay, so you don't get to eat them directly, but you're still going to enjoy them. Trust me.
Hmmm... do I put these in the freezer or not? Little Four? Do you have any suggestions? You're going to love these! Don't you want to come out and try some while they're fresh? Okay, so you don't get to eat them directly, but you're still going to enjoy them. Trust me.
1 comment:
look so yummygood!
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