I am not a baker.
I love to bake, but I’m not a baker. I just wasn’t blessed with that magical touch that some people seem to have. If I follow a recipe, I can usually have pretty good success. But that’s a big if. I’ve been known to completely leave out the baking powder in Irish soda bread, accidentally add garlic powder instead of ginger, and even forget to add the eggs to zucchini bread.
And when it comes to trying to alter recipes? You can pretty much kiss goodbye any chance of it tasting good. My parents will never let me forget the time I tried to make substitutions to a carrot muffin recipe and I ended up with what they called “little turds”. That was probably being generous… they were pretty bad.
But last weekend I was feeling brave, so I decided to try to make some changes to a pumpkin cookie recipe I made last winter. I wanted to veganize them, add some oats, reduce the sugar and oil, and turn them into pumpkin chocolate chip cookies. That’s a lot of changes… and a lot of risks for me! So I held my breath, waited a painstakingly long 18 minutes for them to bake, then barely let them cool before giving one a try…
… and what do you know, they tasted delicious! The only problem? They didn’t really resemble a cookie. So I’ll call them pumpkin chocolate chip muffin tops and pretend that’s what I intended to make all along, okay? Okay.
- ¾ cup whole wheat pastry flour*
- ¼ cup quick oats
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- ¼ tsp salt
- 1 tbsp ground flax + 3 tbsp water
- ⅓ cup unpacked brown sugar
- 3 tbsp canola oil
- ½ tsp vanilla
- ½ cup canned pumpkin puree
- ⅓ cup mini chocolate chips
- Preheat the oven to 325°F.
- In a small bowl or ramekin mix together the flax and water, then set aside and let sit for at least 5 minutes.
- In a medium sized bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
- In a larger bowl, add the "flax egg", sugar, oil, vanilla, and pumpkin puree. Mix well, then add in the flour and stir until just incorporated. Fold in the chocolate chips gently.
- Spoon the batter onto a parchment lined baking sheet, leaving at least an inch between the cookies. Bake for about 17-19 minutes or until a toothpick comes out clean. Then remove from the baking sheet and let cool on a wire rack.
Looking for more healthy baking recipes? You might like:
Do you have much luck with baking, or are you hopeless like me?
Have you baked anything with pumpkin yet this fall?