Fall is coming! Or at least that’s how the weather feels today here in Boston. I am lucky to have the best of both worlds; I have the joys of living in the city and the benefit of working far out in the suburbs near some great local farms, and with students (who are seriously just the best) who also bring me fresh eggs right from their backyards. What is better then that? Ideal to me, at least.
So today, as I made my daily stop at the local farm, I watched as they began loading up their bins with apples, and began making room for the pumpkins to start flying in. I can’t help but get excited. I love everything about the Fall season. From the produce, the baking, the sweater and boots weather, to the foliage- New Englanders, you feel me? Never saw foliage quite as beautiful until I moved here!
Anyway, I came home anticipating sitting on the couch lounging. Something I rarely do, but hey, it was the first week back to school. But then, as I rounded the bend near my apartment, I knew what was actually going down. Dun, dun, dun… the first of the pumpkin baking! And you can’t go wrong with chocolate chip cookies, right?! No, you can’t. These are really just perfect. You know I sat down to eat a few (yes- before dinner), I paired them with a fresh cup of local coffee (or go for a glass of almond milk if you wish) and finally relaxed!
- -1 cup almond flour
- -1 tbsp coconut flour
- -1 egg
- -1 tbsp coconut oil (or grass-fed butter)
- -1/4 cup pumpkin puree
- -3 tbsp raw organic honey
- -1 tsp organic vanilla extract
- -1/8 tsp Himalayan sea salt
- -1/4 tsp baking soda
- 1/4 tsp pumpkin spice (more to taste)
- -¼ cup or more chocolate chips (Enjoy Life’s or your favorite dark chocolate chunks)
- -Optional: additional pumpkin pie spice sprinkled over cookies when cooled (I recommend!)
- 1. Preheat oven to 350
- 2. In a medium-sized mixing bowl sift together almond flour, coconut flour, baking soda, and salt
- 3. Add in pumpkin puree, egg, honey, oil, and vanilla; mix well
- 4. Drop tablespoons of dough on a lined baking sheet (I cover mine with parchment paper), and lightly flatten
- 5. Bake for about 15 minutes (I take them out a tad undercooked, you may leave them in a tad longer if you wish)
- 6. Let cool and serve
- Would be excellent with walnuts mixed in, too!
Get ready for the Fall cooking and baking to start, my friends! But first, enjoy your Labor Day weekend (full of those summer-y foods). Then get back to thinking apples, cranberries, pears, pumpkin, sweet potato, and butternut squash. Are you as ready as me? Any requests?