By Chef Amanda DeLaura
Growing up my mother always exchanged cane sugars for other more natural forms such as maple syrup and coconut sugar. Coconut sugar works well in this recipe as it more accurately replicates the same texture of cane sugar. I also use spelt as it is a complex whole grain, which will help balance your blood sugar levels (and enhances the cookies with a nutty flavor). Happy autumn and bon appétit!
Makes 4 dozen cookies
COOKIE DOUGH —
1 cup coconut sugar 1 cup pumpkin puree
1/2 cup butter, softened
1 Tbsp orange zest
2 cups spelt flour
1 tsp baking powder 1 tsp baking soda 1/4 tsp salt
1 tsp cinnamon
1/2 cup raisins, optional
1/2 cup chopped nuts, optional
1/2 cup chocolate chips, optional GLAZE* —
2 cups powdered sugar
1tsp vanilla extract
2-4 Tbsp whole milk (or any milk alternative)
- Preheat your oven to 375ºF. Beat the sugar, pumpkin puree, butter, and orange peel together till light and Add the spelt flour, baking powder, baking soda, salt, and cinnamon and mix till just combined. Fold in raisins, nuts, and chocolate chips, as desired, with a spatula.
- Line two baking sheets with parchment paper and drop teaspoonfuls of dough onto the Bake for 8 to 10 minutes. Let cool on wire rack.
- Meanwhile, combine the remaining ingredients in a small bowl for the Depending on desired thickness of glaze, add more or less milk to reach desired consistency. Either spoon the glaze over the cookies or pipe with a piping bag to create a more aesthetically pleasing design. It is easy to create your own makeshift piping bag by cutting a small hole into the corner of any plastic Ziplock bag.
*The glaze is totally optional. It is aesthetically pleasing but if you are trying to cut your sugar intake it is best to serve these cookies without.