I can’t even remember the last time I made a Solo Cookie. And when I say I can’t even remember – I actually mean I haven’t made one since I first “invented” the recipe.
Since I always seem to have the remnants of canned pumpkin hiding somewhere in the back on the fridge, I decided that making a Solo Cookie was a good move. Apparently pumpkin can take the place of just about any ingredient, so the recipe for this particular SC is a bit different from the original.
[ Loaded ] Pumpkin Solo Cookie.
- 2 tbsp whole wheat flour
- 1 tbsp ground flax
- 1/8 tsp baking soda
- 1/2 tsp cinnamon
- 2 tbsp pumpkin
- 1 tbsp maple syrup
- 1/8 tsp pure vanilla extract
directions: Preheat oven to 350 degrees. Place the dry (first four) ingredients into a bowl.
After combining the dry ingredients, add the wet ingredients (pumpkin, maple syrup, and vanilla) and combine. The result will be a thick batter.
Add mix-ins of your choice. I went with crushed walnuts and dark chocolate chips.
Place the blob of dough on a parchment-lined (or greased) baking sheet. And yes, blob is a technical term.
Bake for 10 minutes, or until a toothpick comes out clean.
This cookie was a bit on the cakey side, but still delicious. I wrapped it in foil and brought to work for a mid-morning snack.
I actually just realized that this is a vegan Solo Cookie. Clearly I’m looking out for singles and vegans alike
check it: to buy or not to buy organic?
I’ll be the first to admit that I simply can’t afford to buy all organic food…
…I’m a big believer that pesticides can lead to health problems, though, so I was excited when WebMD put together a slideshow guide of what foods you should buy organic and which ones you can get away with buying conventional. I found this to be quite informative, so I thought you would too.
Time to get to work! Enjoy your Tuesday, loves. xoxo G
- How important is it to you to buy organic foods?
- Are you sick of seeing pumpkin recipes yet?