Pumpkin Oatmeal Carob Chip Heaven

It seems that each year the pumpkin craze starts earlier and earlier. I'm grateful that we made it through Labor Day without seeing a pumpkin spiced anything... but now it's time.  Pumpkin has assumed its position on the throne for the remainder of the fall.

Not always a huge fan of the pumpkin everything trend, these to-die-for Pumpkin Carob Chip Cookies changed my mind.   Not to mention, I tweaked the original TheKitchn recipe and made these organic with all good for you ingrediants.  And Carob chips so I could snack on them before bed without any caffeine from chocolate!

Serve these with coffee at a breakfast tailgate or serve them as a sweet treat anywhere you need a fix. These certainly please the masses and don't add any weight to your... well... it rhymed. 

Pumpkin Carob Cookies

Below is the recipe with my updated organic tweaks. It's easy, delicious and healthy!

8 tablespoons (1 stick) organic unsalted butter
1/2 cup packed organic light brown sugar
1/4 cup organic coconut sugar
1 cup  organic pumpkin purée (NOT PIE FILLING)
1 large organic cage free egg, lightly beaten
4 teaspoons organic vanilla extract
1 1/2 cups organic almond flour
2 cups old fashioned oats (and yes, this matters)
1 teaspoon (generous) ground cinnamon
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup organic carob chips

Preheat oven to 375°F. Spray non-stick baking sheet with organic coconut oil (or whatever "Pam" type spray you have). 

Melt butter (microwave or stove top) until the butter liquifies but doesn't melt completely.  Use fork to stir until all solid butter is gone and let it cool. 

In a large mixing bowl, combine the butter, brown sugar, and coconut sugar.  Mix with a wooden spoon until the mixture is smooth. Add the pumpkin purée, egg, and vanilla, and stir until blended. Add the flour, oats, cinnamon, baking soda, and salt, and mix until almost combined, with a little bit of flour still visible. Fold in the carob chunks.

Roll mixture into 1 inch balls and place on  baking sheet.  Space cookies approx. 1.5 inches apart. Bake the cookies for 16 to 20 minutes, until light golden-brown, but still a little soft-looking on top (err on the side of underdone; do not overcook, as the cookies will continue cooking while cooling.)  Use middle rack to prevent burning on the bottom.

Remove cookies from the oven. Let the cookies cool on the baking sheet for 10 minutes, and then transfer to a wire rack or large platter for another 4 hours to allow the cookies to completely set and develop their flavors. Repeat with the remaining dough.

These treats will stay moist and ready to eat for up to a week when properly stored in an air-tight container!

This recipe is from TheKitchn. For more healthy recipes, visit their site to be amazed.

Please send in your tailgate recipes and go-to game day spread ideas. We love to know what you're eatnig on Saturdays!