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Feel-good cookies…my gift to you :-)


Who can say no to holiday sweets?!

Let’s face it…they’re everywhere, and we shouldn’t have to say “no” to ourselves during the season of giving.

But today I want to share with you a new way of looking at sweet treats.

Last week I told you about my fab nutritionist and good friend Caitlin Weeks, and if you grabbed a copy of her book you’ll see she’s got tons of great recipes for desserts made from whole foods and healthful ingredients, without processed sugars and flours.

It just so happens that my rockstar marketing manager and right-hand lady, Katie, also develops recipes that taste amazing AND provide the best nutrients for your body.

Caitlin and Katie have taught me that treats and desserts don’t have to be bad, and don’t have to make you feel crappy. In fact, they can make you feel great!

Katie believes that in the same way that food can be used as a drug (to satisfy our senses but damage our bodies), it can also be used as medicine.

So she’s prescribing you these feel-good pumpkin cookies…your body will love them as much as your tastebuds ;-)

Roasted Pumpkin Cookies with Raw Cacao Frosting
by Katie!

Pumpkin is the holiday season darling. But hardly anyone uses real pumpkin anymore! Before you reach for that canned pumpkin puree, consider roasting your own pumpkin. Ask for a “pie pumpkin” at the store or farmer’s market.

You get so much more actual pumpkin that way for much less money, none of the nasty additives or chemicals, and the bonus of roasted pumpkin seeds if you have the patience to clean them! More on roasting your own pumpkin here.

These cookies are made with home-roasted pumpkin, and the result is a much healthier, fiber-ful dose of this amazing squash, packed with vitamin A and beta-carotene. You just don’t get the same nutrients from the sweetened canned stuff!

Made with almond and coconut flours, they’re gluten-free and processed sugar-free, and can be made vegan by substituting the butter with an equal amount of coconut oil and the egg with hydrated chia or flax seeds (grind them up first for a better consistency).

If you make your own almond milk, save the almond meal!! As long as you use it within a couple of days, it’s GREAT for gluten-free baking. I made these with meal I saved from a batch of almond coconut milk. :]

I love the combination of pumpkin and chocolate (who doesn’t?!), so I’ve topped them off with a raw cacao and coconut oil frosting, which sets and hardens so they’re easy to pack up and store.

You won’t believe how simple this frosting is to make, and it’s SO GOOD for your body…antioxidants, EFAs, tons of vitamins and minerals…

But to make sure you’re getting all that good stuff, get cacao (A before O) NOT cocoa. Here’s the difference. You can find it at a health food store.

These cookies are truly as good for you as they are good. That said, they should be eaten with love and moderation as with all treats. I love having a couple with a hot cup of tea for breakfast!

2 cups almond meal/flour
1 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch sea salt
2 large organic/farm eggs, beaten
1/4 cup local honey (can substitute stevia/xylitol to taste)
2 tablespoons butter, melted
1 1/2 cups roasted pumpkin puree

For the frosting:
1/2 cup raw cacao powder (NOT cocoa powder)
1/4 cup coconut oil
1 tablespoon local honey (can substitute stevia/xylitol to taste)
1/2 teaspoon pure vanilla extract
Pinch sea salt

Preheat oven to 350 degrees. Grease or line two cookie sheets with parchment paper.

To make the cookie dough, combine flours and spices and mix well. In a large mixing bowl, whisk together eggs, honey, and butter. Fold in pumpkin puree. Gradually stir in flour mixture and mix well, until dough comes together in a thick dough.

Drop heaping spoonfuls of dough onto cookie sheets and press down slightly with your fingers. Bake until lightly browned but still soft, about 20 minutes.

Remove cookies from oven and allow to cool completely. Meanwhile, make the frosting. Combine all ingredients in a medium mixing bowl and beat with a whisk or electric beater until smooth and velvety, about 10 minutes.

Once cookies have cooled, spread with frosting. Allow to set overnight before storing in an air-tight container.

Enjoy, indulge, and feel good!

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