Pumpkin is a bit of an obsession of mine this time of year. Starting in early September when the fog begins to settle in, the love affair begins. Grain-free pumpkin pancakes for breakfast and banana pumpkin smoothies for a an afternoon snack. As the weather cools and leaves begin to fall in October, hot cereal with a scoop of pumpkin and almond butter to energize my morning and warm pumpkin soup with a drizzle of coconut milk warm the evening.
With the holidays right around the corner, I decided to make a batch of pumpkin cookies to send to my younger brother and his fellow housemates, He lives a very unique life in California, spending his time in an ashram and retreat center where thousands of people from around the world visit yearly. A couple weeks after sending a large package of goodies, I received a letter from him as well as the center itself, thanking me for the amazing cookies. They all felt a noticeable increase in energy and vitality after having them (opposite of what is usually experienced when traditional, refined white flour deserts are sent!). I now hold the throne for the “most popular relative!”
I hope you feel the same energy and vitality after one of these delicious fall treats!
Pumpkin Chocolate Chip Cookies (Makes about 3 dozen cookies)
- 2.5 cups Shiloh Farms Sprouted Spelt Flour
- 1 teaspoon each baking soda,
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2/3 cup Shiloh Farms Organic Maple Sugar
- 2 cups Allergen Free Dark Chocolate Chips
- 1 cup pumpkin
- 1/2 cup softened coconut oil
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and lightly grease baking sheets or line with baking parchment paper.
- In a medium bowl combine flour, soda, powder, and salt. In a large mixing bowl beat sugar and butter until well blended.
- Next, beat in pumpkin, egg and vanilla until smooth.
- Gradually beat in flour mixture until well blended.
- Fold in chocolate chips.
- Use a spoon and drop large tablespoons of dough onto prepared cookie sheets and bake for 15-18 minutes, until edges are firmed and beginning to brown.
- Allow to set for 2 minutes then transfer to a cooling rack.
She lived with digestive issues on and off from the age of 19, shortly after undergoing laparoscopic surgery for endometriosis and ovarian cysts. It started with heartburn and eventually symptoms that were diagnosed as IBS. Around the time of turning 28, after years of pain and discomfort, a gastric emptying test confirmed Gastroparesis. By accepting this as part of her life, she was able to slow down and set priorities. She now focuses on managing symptoms through diet, exercise, by limiting stress and finding other passions in life such as creativity and helping others.