As I try to type a witty, informative post for you all about impending Fall and pumpkin and cookies, I am distractedly consumed about a more personal matter….so, I guess that means you get to hear about it. Z’alright?
You see, my husband and I have been looking for a new house pretty much since Sammy came along.
We knew our current residence would not accommodate us and three rambunctious kids, and though I thought we’d make it here until Sam was closer to four or five, I thought wrong.
The bigger he gets, the smaller our house becomes and so we’ve embarked on a serious quest for our final home.
House after house I’ve rejected.
Given the fact that I spend the majority of my time in our residence, a place has to actually feel like a home to me, and many places just do NOT make the grade.
Well, after months and months of searching, we recently found one that was just perfect…or at least, close enough. 😉
Now, I’m literally sitting here waiting for an answer from the selling party about our offer, which has been negotiated three times at this point. Stressssssssss.
Maybe you can’t blame me for not having a comical anecdote about cookies now, hmmm?
In light of that, let’s awkwardly segue into said treat, shall we?
I’m happy to tell you that these have the blessing of the entire Scooby gang, unlike many recipes I post.
All of my recipes have my personal stamp, but in that same vein, some of my recipes only have my personal stamp, lol.
I was surprised and extremely pleased that the kids gobbled these up, and the hubs approved of them too! (They make great snacks to send to school, by the way.)
I love the texture the buckwheat lends to these…a chewy, addictive bite that makes (me) want to eat more and more, and (of course) they are low in added sweeteners.
Bite-sized chewy pumpkin-flavored cookies that are low in sugar and made with gluten-free buckwheat flour.
- 1 c . pumpkin puree
- 1/3 c . applesauce
- 1 T . maple syrup
- 2 t . vanilla
- 1/4 c . coconut oil , melted
- 1 t . molasses
- 1 1/4 c . buckwheat flour (made from grinding the raw groats)
- 1/2 t . baking powder
- 1/2 t . baking soda
- 1/4 t . sea salt
- 1 t . cinnamon
- 1/2 t . pie spice
- 1/4 c . chocolate chips , or as desired
- Preheat oven to 350 degrees.
- Mix wet ingredients (pumpkin, applesauce, maple syrup, vanilla, oil, molasses).
Whisk the dry ingredients in a separate bowl (flour, baking powder, baking soda, salt, spices).
- Mix all along with chocolate chips.
- Use a mini ice cream scoop or a tablespoon and distribute the batter onto parchment paper-lined baking sheets.
- Bake 14-17 minutes (I like mine a bit undercooked, as they can dry out if baked for too long).
- Cool and enjoy!
Fat: 2.4 g Carbs: 6.1 g Sugar: 1.9 g Protein: 0.8 g; WW SmartPoints: 2
Adapted from Dr. Mark Hyman
These do NOT spread when baking, so make the shape as you want the final cookie to be.
I use these raw buckwheat groats in this recipe. I use a coffee grinder or Nutribullet to grind them into flour. Do NOT use the blue-tinted flour that is pre-ground.
Have a happy Labor Day everyone, thanks for reading!