Health & Food

Everything But The Kitchen Sink, Pumpkin and Oat Cookies (Gluten Free)

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 I often wonder if Food Network (and other networks that have shows all about food!) has had an effect on our country’s obesity epidemic. I mean, how many times have you watched the Food Network and started craving something…like cookies? Or pasta? Or a big juicy steak? You can’t deny that it’s happened at least once, maybe even without your awareness. This is exactly what happened to me the other day. I was sitting on the couch watching one of the shows on cake making, and I all of a sudden got the urge to make cookies. I remembered this recipe for Pumpkin-Oatmeal Chocolate Chip Cookies, that Grace had posted back in October (ok, I had written it down, my memory isn’t that good!) and I knew I just had to make them. My plan was to make them my own and add some new ingredients as a way to clean out the kitchen. Here is what I had;

  • Brown rice flour
  • A large canister of oats, with only a bit left
  • Random golden raisins
  • A bit of mini chocolate chips
  • Some carob chips
  • A few walnuts
  • So I did a bit of modification to Grace’s recipe and came up with this;
  • Everything But The Kitchen Sink, Pumpkin and Oat Cookies (Gluten Free)

Ingredients

  • 1 cup pureed pumpkin (or pureed sweet potato or butternut squash)
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup soft butter
  • 
1 egg, beaten
  • 1-3/4 cup oats
  • 5 cup brown rice flour
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • 
1 tsp. salt
  • 5 cups add-ins
 (I used; ¼ cup chocolate chips, ¼ cup carob chips, ½ cup walnuts, ½ cup golden raisins)

Instructions

  1. Preheat oven to 375
  2. In a medium bowl mix together the two sugars, flour, baking soda, cinnamon, and salt.
  3. Add the soften butter and blend well.
  4. Add the beaten egg and the pumpkin
  5. Add the oats and the 1 cup of add-ins
  6. Use a spoon to form cookies as you normally would with chocolate chip cookies, and put them on a greased cookie sheet.
  7. Bake for 10-12 minutes.
  8. ENJOY!

Notes

** These can certainly be low FODMAPs cookies but keep in mind pumpkin and dried fruit both contain FODMAPs. The good news is that one cookie shouldn’t cause harm. Pumpkin can be handled in small amounts (~1/4 cup) and so can dried fruit. I used carob, chocolate and walnuts mainly, with just a little dried fruit for texture.

I calculated the calories and they are just under 100 per cookie. Not bad, right?!So at least I didn’t make a really bad-for-you cookie after sitting and watching cake designers make a three teared cake with buttercream and chocolate candies on top….I mean…considering how much I was craving a piece of cake after watching that show, these cookies have some pretty good stats! And, while they didn’t taste like a buttercream cake, they were delicious (even Nick approved of them, and is actually asking me to make them again!).

QUESTION: Which food show on television really increases your appetite?! For me it’s Diners, Drive-Ins, and Dives. Also Top Chef.

Have a great weekend everyone. I’m off to Steeler country for the day for work, then I work tomorrow and have Sunday off to do some last minute Christmas prep (and finish my wedding invitations!).

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