Today, I bring you a recipe…but it isn’t mine.
It belongs to a blogger who reminds us to always TREAT YO SELF!
Who always seems to end up being my hangover buddy 😉 (of course, this picture wasn’t hungover but rather during our split bottle of wine….after a day of wine tasting….and cocktails….)
It comes from the brain of Becky at Olives n’ Wine!
A couple of months ago, Erica contacted me and asked if I’d be down to help plan a virtual surprise party celebrating Becky’s 1 year blogiversary. One year ago today, Becky wrote her first blog post! I was absolutely 100% down, and couldn’t believe how sweet of an idea it was…especially considering Erica ended up not being able to make it to Blend Retreat (poor thing just had to go to MEXICO! 😛 ) so we have actually never all met! 🙁 Hope that changes next month when you find yourself in my neck of the woods, Erica!
Anyway, though my inclination was to pick one of her many amazing peanut butter-chocolatey concoctions to display, I had to go with an option that’s not only seasonal (even my “mehhhh pumpkin” self loved them), but totally typically blogger-esque! In her original post, Becky talks about how this recipe has the two most typical blogger ingredients: pumpkin and coconut oil.
Go figure the night I brought pumpkin, flour, and all the other ingredients to my parents house to do some baking, I totally FORGOT all of my coconut oil. (we kiiiiind of got a lot at Blend). Oh well! Bought some more and made these cookies. They were DEEEE-LICIOUS. Though I’m usually a chewy cookie fan, these were quite cakey- but oh so flavorful. They might have made me like pumpkin…just a little! 😉
Oh, and I was sure to enjoy some Olives n’ Wine while I baked!
If you don’t follow Becky’s blog, you should. Becky, you have achieved so much this year and have so much to be proud of! I’m proud to call you a Blend AND a friend, and I can’t wait for our next adventure together!
Makes 36 cookies
- 1/2 cup sugar
- 1/2 cup coconut oil, warmed but not 100% melted
- 1 cup canned pumpkin puree
- 1 egg
- 1 TBSP vanilla
- 1 3/4 cup flour
- 1/2 cup cocoa powder
- 2 TSP baking soda
- 1 TSP baking powder
- 1 TBSP cinnamon
- 1 tsp nutmeg
- 1 cup chocolate chips (I used half milk chocolate and half dark chocolate minis)
Preheat oven to 350 degrees. Mix sugar and coconut oil with an electric mixer until blended. Add in pumpkin, egg and vanilla and blend until creamy. In a separate bowl, combine flour, cocoa, baking soda, powder, cinnamon and nutmeg. Slowly stir dry mixture into pumpkin mixture just until combined. Mix in chocolate chips by hand. Roll cookies into 1-inch balls and place on cookie sheet (FYI – if you just “plop” the cookie dough on the sheet, it won’t spread nicely like typical cookies which is why my photos aren’t of pretty cookies. If you would like your cookies to have a nice appearance, roll the dough into balls prior to cooking!). Bake cookies for 7-8 minutes and then allow cookies to cool slightly on sheet for 3 minutes before removing to wire rack to cool completely. Store in airtight container in refrigerator.
Katie’s Notes: I rolled my dough into balls and flattened them with the bottom of a small glass. I also used 1/2 white whole wheat flour, which worked out fine! My cookies were ginormous, so I barely got 24 and I had to cook ’em a little longer 😉 I also used chopped chocolate chunks instead of chocolate chips. All still ended up excellent!
Check out all the amazing recipes of Becky’s that we are showcasing today! Also check out our hashtag on Twitter & Instagram – #ONWturns1 🙂
Chocolate-Dipped Quinoa Coconut Bars from Erica @ Coffee & Quinoa
Banana Bread Oatmeal from Jan @ Sprouts n’ Squats
Mexican Sweet Potato Casserole from Jackie @ Nacho Average Runner
Peanut Butter Chocolate Cookie in a Mug from Katie @ Daily Cup of Kate
White Chocolate-Walnut-Coconut-Butternut Squash Dessert from Holly @ Eat Great, Be Great
Easy Breakfast Cookie in a Mug from Amanda @ Running With Spoons
Pumpkin-Nutella Bars with Cinnamon Cream Cheese Glaze from Dana @ The Daily Moderation
Banana Bread Nutella Cookies from Katie @ Running 4 Cupcakes
Homemade Taco Seasoning from Carly @ Snack Therapy
Skinny Chubby Monkey from Amy @ The Little Honey Bee
Jalapeno-Spiced Black Bean Burgers from Hannah @ Clean Eating Veggie Girl
Spinach and Cheese Lasagna Roll-Ups from Sam @ Better With Sprinkles
Biscoff Chip Cookies from Davida @ The Healthy Maven
French Onion Soup from Sarah @ Making Thyme for Health
Beef and Broccoli from Alisha @ Alisha’s Appetite
Creamy Butternut Risotto from Emily @ Have Your Cake And…
Antioxidant Froyo Bars from Brittany @ Protein and Pumps
Chocolate Chip Birthday Cookies from Heather @ Fit ‘n’ Cookies
Greek Spaghetti Squash from Chelsea @ Chelsea’s Healthy Kitchen
BBQ Tofu Pizza from Ashlee @ His-n-Hers Happy-n-Healthy
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting from Erin @ The Almond Eater
Paleo Pad Thai from Melanie @ Beautifully Nutty
Arugula & Goat Cheese Flatbread Pizza from Elise @ 9 to Fit
Chocolate-Covered Strawberry Smoothie from Jennifer @ Brunette Anthem
Double Chocolate Chip Muffins from Sara @ Fitcupcaker
Andes Mint Cookies from Taryn @ Peace and Pizza
S’mores Cookie Dough Bars from Caroline @ The Trendy Trainer
Biscoff Chip Cookies from Natalie @ Free Range Human