Well, the apartment hunt continues another week but I think I’m starting to get into the swing of things a bit more. Until I really get back into the blogging groove, I have another guest post for ya. I’m so excited to be sharing this delicious recipe with you from Brittany. She’s always been one of my favorite bloggers; all of her recipes are so delicious and easy and her blog is a true reflection of who she is. We’ve been able to connect in person a few times and it’s always a good time! Hopefully she can make it out to the San Francisco area soon 😉
Hi Barr & Table readers! I’m Brittany–yup, another Brittany. I’m the lady behind Eating Bird Food, a blog that features healthy and delicious recipes, workouts and a glimpse into my daily life. I’m a full-time marketing manager for an online grocery store as well as a health coach, newlywed and mom to a cute little yorkie named Olive. Through EBF I try to show that living a healthy lifestyle doesn’t have to be boring, difficult or bland and that small changes can create a big impact!
I met Brittany through Tone It Up / Twitter and we became instant friends. Not only do we have the same name but we bonded over the fact that we were both getting married in 2013 and the fact that both of our husbands love beer. Britt is one of the most motivated people I know–I’m inspired by her every day and I’m so happy to be here guest posting while she and Nathan enjoy unpacking boxes and exploring California.
Brittany squared. Both married ladies at this point!
Since it’s the holiday season and I know folks are looking for tasty baked goods I thought I would share one of my favorite cookie recipes. It’s a oatmeal chocolate chip cookie with a pumpkin twist. Oh and they’re also vegan! The pumpkin gives these cookies great flavor and they’re absolutely delicious. Trust me when I say that it’s hard to eat just one.
Vegan Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup spelt flour (all-purpose flour will work too)
- ½ cup old fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- pinch of ground nutmeg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup sucanat or other raw, natural sugar
- ¼ cup extra virgin coconut oil
- ½ Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- ¼ cup vegan chocolate chips or carob chips
- Preheat oven to 350° F.
- Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
- Combine wet and dry ingredients.
- Stir in ¼ cup chocolate chips. Mix well.
- Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake for 15-16 minutes.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
Serving size: 1 Cookie
Calories: 90 Fat: 3 Carbohydrates: 15 Sugar: 2 Protein: 1
I hope you’ll consider adding these unique and tasty cookies to your holiday baking line-up. 🙂
Thank you so much for this delicious recipe, Brittany! I’ll definitely be making these cookies as soon as I have an oven again 😉 You should all make your way over to her blog to check out all of her wonderful recipes! [Her Holiday Kale Salad is one of my faves!]
Food for Thought
What is your favorite holiday cookie?