Chai Pumpkin Cookies

Tonight I am hosting another health workshop. I love doing these. I find it refreshing to gather with like-minded women, and share our experiences on this natural living journey. As with any non-main stream group, we tend to connect in close-knit communities, where we gain wisdom, insight, and courage to do what we have felt to do.

And with the gathering, comes some good food. Sharing healthy snacks and treats at these workshops is fun. It helps others see that eating healthy can be delicious, frugal, and not overly time-consuming. Plus it motivates me to find a new, seasonal recipe to try out. This particular recipe calls for a couple of ingredients you can make yourself and save some money – pureed pumpkin, almond flour, sprouted flour, and powdered sugar. Pureed pumpkin is easy to do in a blender – just add a little bit of milk or water in the process. Almond flour is also a snap – I use blanched sliced almonds in the Blentec on the “Grind Grain” setting. I’ll have to do a tutorial on sprouted flour, but it is so much cheaper to make your own at $.50 a lb as compared to $4-6 a lb. I used evaporated cane juice for the powdered sugar, though you can also you sucanat or rapadura. I put a little over 2 cups of sugar in the Blendtec on “Grind Grain” and it makes about 4 cups of powdered sugar.I will be using the rest of that powdered sugar for a pumpkin cheesecake. Love cheesecake. But we’re on to cookies today, so here it is:

Chai Pumpkin Cookies

Preheat oven to 350 degrees.

Ingredients:

  • 5 cups sprouted flour
  • 1 1/2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 6 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 1/2 cup palm sugar
  • 2 cups sucanat
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 dropper of vanilla stevia
Icing:
  • 2 cups powdered sugar
  • 3 Tb milk
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, cardamon, cloves, allspice, and ginger
  • 1 Tb melted butter
Method:
  1. Blend butter and sugars until well combined.
  2. Add eggs, pumpkin. Mix well.
  3. Add the rest of the ingredients and mix it good.
  4. Bake in the oven on a cookie sheet for 15-17 minutes.
  5. While the cookies are baking, you can make the frosting – melt the butter in a saucepan over the stove (please don’t use a microwave!).
  6. Add spices to powdered sugar and mix them well.
  7. Then add the butter and milk to the powdered sugar and stir slowly until combined well.
  8. Knife a little icing over each cookie once they’re cooled. Enjoy with a cup of hot tea and some good friends.
For more nourishing recipes check out Fresh Bites, and The Healthy Home Economist.
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3 thoughts on “Chai Pumpkin Cookies

  1. Hello, could you tell me how much sugar is equivelant to 1 dropper of stevia? It’s unfortunately not an item I carry yet. Thank you!

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