My friends, autumn is here. Bring on the cozy scarves! Bring on the vibrant leaves and fall colors! Bring on the hoodies and cute jackets!
BRING ON THE PUMPKIN!
As soon as the first cold snap hits, I want cookies. I want ALL the cookies, to be honest. I want all the cookies and all the lattes and cups of tea and I want them all the time.
The thing is, I’m totally gluten intolerant, and eggs and refined sugar caused major issues for my son. I also need solid, multiple hits of protein more than I need solid, multiple hits of carbs. To be clear, I LOVE CARBS and there is nothing wrong with them. Ever. But I too much sugar and carby things makes me cranky and sends me on a blood sugar spiral of shame and sadness. As a mom, I don’t need more shame spirals or mood swings, so I turn to protein to help keep me even.
When I eat protein-based cookies, I don’t get the spiraling shame mood swings. I also eat less because I stay satisfied longer and end up eating fewer cookies. They’re also a little bit more expensive to make but I’m okay splurging a little when it comes to a healthy cookie protein treat. I also eat these for breakfast pretty regularly, so there’s that.
Oh, and they might help boost your milk supply if you’re into that.
(If you’re looking for a more traditional soft pumpkin cookie recipe, check out this one using regular flour and sugar.)
- 1 16 oz jar unsalted almond butter
- 3 large eggs, or 3 Tbsp flax meal mixed with 6 Tbsp water
- 3 Tbsp raw honey or maple syrup
- 1 15 oz can pumpkin puree
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon (optional)
- 2 tsp pumpkin pie spice
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp natural sea salt (I prefer kosher style)
- In a small mixing bowl, combine eggs (or flax mixture), almond butter, pumpkin, vanilla extract and sweetener. Stir well.
- Add baking soda, baking powder, salt and cinnamon. Combine thoroughly. (You can use a mixer, but I prefer using a sturdy spatula.)
- Fold in chocolate chips.
- Spoon batter onto parchment paper lined cookie sheet.
- Bake at 325 degrees for 20-25 minutes.
- Remove from oven and transfer to a baking rack to cool for 15 minutes.
I hope you enjoy cuddling all of your little pumpkins this fall!
*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.