Oh heyyy Thanksgiving week-what’s up?!
This is arguably my favorite week out of the entire year. Most people assume that because I don’t eat turkey, Thanksgiving wouldn’t be all that important to me.
WRONG.
I LOVE cooking up a storm the days leading up to my turkey-less feast and love it even more when I get to share all these delicious foods with my friends and family. Any excuse to use copious amounts of potatoes, squashes and other winter veggies makes me extremely happy.
These pumpkin pie cookies are amazeballs and will be a great addition to the dessert portion of my holiday this year. I made them in my final class at the Herbal Academy last week so all I got was a crappy cell phone pic of them. Along with another shot of the entirely delicious spread.
And here’s a list of past recipes I’m cooking for myself this year AND for some of my clients-and stay tuned for some all new Thanksgiving recipes throughout the week!
Kale, Cauliflower and Potato Casserole
PUMPKIN PIE PECAN COOKIES
2 cups organic all-purpose or whole wheat pastry flour
1 cup pumpkin puree
1 cup organic brown sugar
1/2 cup coconut oil
2 tbsp pure maple syrup
2 tsp cinnamon
1 tsp pure vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
About 12 pecan halves
- Preheat oven to 350 degrees
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt
- In another bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined
- Slowly incorporate the flour mixture into the wet mixture
- Drop into cookies on a parchment paper lined baking sheet, and top with a pecan
- Bake at 350 degrees for 12 minutes
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