Pumpkin Chocolate Chip Cookies & Other Weekend Treats

As promised, we're leaving the tropics behind and moving on to Fall-themed recipes. I ran around the Farmer's market this weekend excited to find squashes and persimmons (yes! it's persimmon season again!) in addition to my usual leafy greens. I whipped up these pumpkin cookies Friday night, and they reminded me a little of my mother's pumpkin bread, in cookie form, with mini melty chocolate chips. Well hellllloooo there Fall, I didn't realize I'd missed you so much!

 Recipe adapted from Kathy at Healthy.Happy.Life's Nutty Pumpkin Chip Cookies
Ingredients:
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Dry:
1 1/4 cups rolled oats
1 1/4 cup flour- I used ¾ cup spelt, ¼ cup whole wheat, ¼ cup all-purpose
3/4 cup sugar

3 Tbsp brown sugar
1 tsp salt
1 tsp cinnamon
2.5 tsp baking powder

Wet:
1 Bob’s egg (or other desired egg replacer)

1 cup pumpkin puree

1 tsp apple cider vinegar
2 Tbsp walnut oil

1 Tbsp applesauce

¾ tsp vanilla extract

drizzle of maple syrup (1/2-1 tsp)

Mix ins: 3-4 chopped fresh figs (optional), Mini chocolate chips (about ½- ¾ cup)

Steps:

1. Prepare your egg replacer (if you are using more than 1/3 cup liquid for this egg replacement, you may need to reduce the other liquid, or add slightly more oats. The batter is slightly runnier than traditional cookie dough though, so don't be concerned if the final product seems a tad wet. It will get firmer after chilling in the fridge).
2. Mix together the wet; in a separate large bowl, shift together the dry, and then mix in the wet. Add in chocolate chips and figs if using.
3. Chill the dough for about 10-20 minutes in the fridge.
4. Place spoonfulls of the dough (they come out tasting better as little cookie balls I think) on a parchment-paper lined cookie sheet and bake for about 12-14 minutes at 350F.

Enjoy!

Other weekend treats:

"Seedy" bread- a mini loaf I made Sunday morning, inspired by SMBP's green tea bread. I altered by not using green tea, used slightly different seeds (pumpkin, sesame, and sunflower), and subbed the agave for barley malt. Yummy. 


I also made this killer sandwich for brunch Saturday:

Cheezey Swiss Chard, avocado, yellow tomato, and stone-ground mustard, all from our local Famer's market, served on fresh sourdough seedy loaf from our favorite local bakery. 


And of course my weekly Farmer's market haul (well, part of it anyway):