Paleo Pumpkin Cookies

Remember that interview I mentioned a few months back? Well, I got the position and recently relocated to begin my new job. Unfortunately with the new position comes a new – longer – commute, which means I’m now waking up at 0430 so I can have coffee and devotion time with Kevin and still leave the house in time to get to work.

These cookies have been a lifesaver.

paleo pumpkin cookies | eatwriterunrepeat.com

Leaving the house so much earlier means that I’m eating breakfast at 0530, and somewhere around 0830 I’m starving again. These cookies – packed with sunflower seeds, carrots, pecans, and pureed pumpkin are just what I need to pick me up and keep me satisfied until lunch.

I stumbled upon a similar recipe while searching for a way to use the can of pumpkin we had in the pantry, and making cookies seemed like a brilliant idea. Frankly though, you can’t even taste the pumpkin, so even if you aren’t a fan of the hearty orange autumn vegetable, I highly suggest you try these anyway!

paleo pumpkin cookies | eatwriterunrepeat.com

The beauty of these cookies is that you can easily substitute your favorite mix-ins. Don’t like sunflower seed butter? Use almond butter, or if you aren’t following a paleo diet, use peanut butter. If you aren’t a fan of carrot, use zucchini – or omit it entirely! (The first batch I made didn’t include carrot at all.) Experiment with what you like and see what happens!

Paleo Pumpkin Cookies

yields 16 cookies

INGREDIENTS

1/2 sunflower seed butter (or almond butter, or peanut butter…)

1/2 cup pureed pumpkin

1/4 cup raw honey

2 eggs

2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp vanilla

1 cup sunflower seeds*

1 cup grated carrot*

1 cup raisins*

*Feel free to experiment with your own mix-ins! Just be sure to use about 3 cups of mix-ins, or your “batter” will be too wet.

INSTRUCTIONS

Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Drop by tablespoonfuls onto a greased cookie sheet. Bake approximately 12-15 minutes or until golden brown.

paleo pumpkin cookies | eatwriterunrepeat.com

* Please note that although you can’t tell in the pictures, the sunflower seeds started to give the cookies a greenish hue. Don’t worry – this is perfectly normal! According to the internet, this sometimes happens because of the chlorogenic acid content in sunflower seeds. However, when I handed my husband a slightly green cookie made with sunflower seeds, he immediately dubbed these, “Bear Poop Cookies”. You’re welcome.

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Grain Free Chocolate Chip Zucchini Bread

Happy Day after Halloween! Did you get a lot of candy? I was hoping we’d give away a lot more, but trick or treating was a little slow in our neighborhood due to drizzle…so guess who gets the leftovers??

Anyway.

This is what happens when you go through a fall recipe phase where everything you make is either orange or brown or some combination of the two.

grain free chocolate chip zucchini bread | eatwriterunrepeat.com

You make something green!

Ok so technically this is another brown recipe with a little green added in, but it totally counts. Um, except let’s ignore the chocolate chips, shall we?

Suffice to say that my body has been craving nutrients in the form of green vegetables lately. Which may explain why Kevin and I went to Costco the other night and spent WAY too much money on bulk produce. (WAY too much. Like, I’m still reeling.) The upside is we’ve been juicing a lot lately, not to mention I’ve been packing lots of salads for lunch, so hopefully those nutrients I’ve been craving will kick in soon!

grain free chocolate chip zucchini bread | eatwriterunrepeat.com

And although zucchini isn’t in season and I feel like I’m cheating on fall by sharing a spring-like recipe, this needed to happen. Seriously.

I guess you could make the argument that if I really needed the green vegetables I could have just made zucchini as a side dish to a real dinner instead of adding it to a sweet bread and throwing in chocolate chips…to which I’d say you’d be totally right.

But this probably definitely tastes better.

grain free chocolate chip zucchini bread | eatwriterunrepeat.com

I mean, Kevin came home and ate three pieces in three seconds, so it has to be good, right?

Or it could have been that he was really hungry, which could also very well (and probably was) the case.

GRAIN FREE CHOCOLATE CHIP ZUCCHINI BREAD

yields: one loaf

prep time: ten minutes

cook time:60 minutes

INGREDIENTS

2 cups almond flour

2 eggs

2 cups grated zucchini

1/2 cup applesauce

1/2 cup coconut oil (melted)

2 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup dark chocolate chips

INSTRUCTIONS

It’s a good idea to remove the excess water from your zucchini before you use it in this recipe. To do, place the shredded zucchini in the center of a clean dishtowel and wrap the ends around before wringing out the towel. This removes the extra moisture and will result in your bread not being super soggy. (It will still be more moist than regular bread, but not mushy.)

Preheat your oven to 350. In a bowl, combine all dry ingredients (except your chocolate chips. Then, add the wet ingredients and stir to combine. Fold in chocolate chips. Pour mixture into an ungreased bread pan and bake for about 60 minutes, or until a toothpick comes out clean.

grain free chocolate chip zucchini bread | eatwriterunrepeat.com

Now if you’ll excuse me, I have ten pounds of leftover Halloween candy to eat.