Pumpkin Oat Cookies!

     Who else is ready for fall?! I KNOW I am. I've already got decorations going up, a fall-inspired candle (Sugared Pecan) flickering in the background and pumpkins GALORE! Okay, I haven't actually bought a pumpkin yet, but I DO have canned pumpkin ready and willing to go into anything! I know, I know, I seem a bit crazy over fall, but I wait an entire year for it! There's something about the fall and winter months that makes me so incredibly happy. I guess that's when all of the best memories are made. Around Thanksgiving and Christmas, tons of time is spent with loved ones, not to mention decorations are flowing non-stop! Michael and I are already trying to determine what our Halloween costumes are going to be this year. We are thinking of doing a "couple" themed costume (Beauty & The Beast, Darth Vader and Queen Amidala, etc.); any suggestions?
 
     On to the recipe, these cookies are SO delicious! They do not contain any butter or oil, so you could almost make them a fat-free cookie, but then it isn't very decadent. Anyways, I used a mixture of white and semisweet chocolate chips and a mixture of dried cranberries and dried raisins for my cookies. They are absolutely delicious. The pumpkin keeps them moist and chewy, without making them too dense. The chocolate chips and dried fruit add a hint of sweetness in every bite. All in all, I'd say these cookies are a winner.

*You will definitely need to remember to flatten these cookies to a shape and size you prefer. Because there is no butter or oil in this recipe, the cookies will not spread when baking, so flattening is a must! Also, the leavening agents don't have anything to react to, so there won't be much rising. It does, however, make the cookies puff up ever so slightly and I'd miss it if it weren't there!

 

 

PUMPKIN OAT COOKIES

Yields: 13 cookies

1 egg

½ c. pumpkin puree

1 tsp. vanilla extract

½ c. chocolate chips

¼ c. dried fruit

¾ c. all-purpose flour

1 ¼ c. oats

½ tsp. baking soda

¼ tsp. baking powder

2 tsp. pumpkin pie spice

¼ c. dark brown sugar, packed

¼ c. granulated sugar

 

 

Line a baking sheet with parchment paper and preheat the oven to 350F. In a small bowl, combine the egg, vanilla, and pumpkin until blended.

 

In a larger bowl, combine the remaining ingredients until mixed thoroughly.

 

Add the dry mixture all at once to the wet and fold to combine. Avoid over mixing by mixing only until all dry ingredients are moistened.

 

Using a spoon, place the cookie dough on the baking sheet.

 

You will need to flatten them or shape them how you want them and bake for 13 minutes. Allow to cool completely on the baking sheet and transfer to an airtight container.

 

 

Nutritional Info

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 117.6 
• Total Fat: 3.5 g    
• Cholesterol: 14.2 mg
• Sodium: 63.7 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 1.3 g
• Protein: 1.7 g

Apple Oat Muffins!

     This past weekend I went to an apple festival in a nearby town. I was extremely excited because I had missed the North Carolina Apple Festival in Hendersonville the week before. I had EVERY intention of purchasing some apples this year and was determined to make tons of apple recipes from them. Although it was extremely hot, my boyfriend and I did have a good time. Along the way, we also found prize-winning orangeade and some pretty cool knick-knacks!

     The apple oatmeal muffins I made are so delicious. They are mildly sweet with a hint of fall flavor (I suspect it's from the cinnamon). I thought they needed a little more "oomph" so I added a glaze. (Don't worry, I'll include the recipe for that as well) All in all, these muffins are a delightful (HEALTHY) treat, that even my boyfriend who grew up on fried food enjoys!

Apple Oat Muffins

Yield: 12 muffins

2 cups apples (see below)
1½ cups all-purpose flour
1 cup old fashioned oats
1/3 cup packed brown sugar (light or dark)
1½ tsp. baking soda
2 tsp. cinnamon (more or less to taste, this is a generous amount)
1/4 tsp. salt
1 cup plain fat-free yogurt
1/4 cup skim milk
2 egg whites
2 tbsp. vegetable oil
1½ tsp. vanilla extract

Preheat oven to 400F.
Spray muffin tin with non-stick cooking spray or use liners.

To begin, peel and core and dice (or grate) apples. I used two large golden delicious apples and diced fairly small and was able to reach 2 cups. You may choose to grate the apples if you want the apple to be a little more unnoticed. I happen to like the chunks of apples, so I opted to take the extra time to dice finely. Lay on paper towel and remove excess liquid (this may require a little squeezing)- the point is just to get them fairly dry before adding to batter.

In a large bowl, stir together flour, oats, brown sugar, baking soda, cinnamon, and salt. In a medium bowl, whisk yogurt, milk, egg whites, vegetable oil, and vanilla. Pour the wet mixture into your dry ingredients and fold gently just until combined. Be careful not to overmix. Fold in grated or diced apples.

Spoon the muffin batter into the cups evenly. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Place muffin tin on a wire rack and allow to cool for 10 minutes. Use a butter knife to loosen the edges of the muffins. Allow to cool completely before storing, or serve warm.

Maple-Cinnamon Glaze

1/4 cup powdered sugar
1 tsp. cinnamon
2 tsp. maple syrup
1 tbsp. skim milk

Combine powdered sugar, cinnamon, and maple syrup. Add milk slowly, until  desired consistency is achieved. Drizzle over muffins or spread a thin layer over top of each.

Nutritional Info(Amounts reflect no glaze)

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 149.4

• Total Fat: 3.0 g
• Cholesterol: 0.1 mg
• Sodium: 180.6 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 2.0 g
• Protein: 3.9 g