These Chocolate Chip Pumpkin Cookies are the perfect Fall treat!
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!
You can’t go wrong with chocolate chip cookies, right?! No, you can’t. These are really just perfect.
Optional: Additional pumpkin pie spice sprinkled over cookies (I recommend!)
Preheat oven to 350°F.
In a mixing bowl sift together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
Add in pumpkin puree, egg, honey, oil, and vanilla. Mix to combine. Fold in chocolate chips.
Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten.
Bake for about 15 minutes, or until cooked through to your desired amount.
Let cool and serve.
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?
Dinner is served, my friends! Ahi Tuna Burgers with homemade pickled cabbage, spicy mayo, and avocado on my Loaded ‘Everything’ Cauliflower Rolls. Anything goes good on the rolls, but you can’t go wrong with a spin on seafood burgers. This recipe is inspired by one of my favorite meals at a local Boston restaurant.
Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it. These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative.
Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much.
Cheers to another delicious and healthy alternative!
In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
In a separate bowl combine "everything" topping ingredients.
Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
Bake for about 30 minutes, or until golden brown.
Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
Remove from baking sheet and let cool directly on a cooling rack.
Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.
*Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
*Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein