This cake-like fall cookie is fairly healthy (as far as cookies go). Made with wholewheat flour, applesauce and coconut oil, it provides some decent nutrition along with some sweet satisfaction.
This recipe has been adapted from Sue Gregg’s Frosted Pumpkin Gems recipe in her book: Desserts.
1/3 cup coconut oil, softened slightly (or use solid, just beat a little longer)
2/3 cup honey
1 cup canned pumpkin
1/2 cup unsweetened applesauce
2 teaspoons vanilla
3 cups whole wheat pastry flour
3 teaspoons cinnamon
3 teaspoons allspice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Optional extras: chocolate chips or dried cranberries
For the frosting:
8 oz. cream cheese
1/4 cup butter, softened
1/4 cup honey
optional extra: 3/4 teaspoon orange extract
Beat together the coconut oil and honey.
Add eggs, pumpkin, applesauce and vanilla, then beat until smooth.
In a separate bowl, mix together the dry ingredients then add to the liquid ingredients. Stir to blend.
Drop slightly heaped tablespoons of dough into a lightly greased cookie sheet (coconut oil works well for greasing). Leave about an inch between each cookie.
Bake for 15 minutes or until lightly brown.
Remove from cookie sheet and allow to cool completely.
To Make the Cream Cheese Frosting:
Blend the cream cheese, butter, and honey together until smooth. If using the orange extract, add it now and blend to distribute.
Once the cookies are completely cool, frost each with the cream cheese frosting. Decorate with a small piece of pecan, if desired.
I’m sharing this recipe at Beauty and Bedlam’s, Tasty Tuesday.
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