Hey Friends! This side project has taken a back burner for the past few months. Catching up on assignments that I missed while on vacation and hustling to finish my final research project for my nutrition course consumed most of my fall. Luckily, I got it all done and completed the Bauman College Nutrition Consultant course with honors – hollaaaaaa! After about 850 hours over 18 months of school (plus working full-time and all that good stuff), I decided I needed a break. Anyone who finishes a lengthy project or program will probably agree, toward the end you’re running on fumes, and when it’s all over your brain kind of feels….like mush? That’s really the most accurate description I can think of. So November was full of reading, watching Netflix, seeing friends and family, and slowing down in general. While I was (and still am) excited about getting my weekends back, I’m finding that I don’t have all that much to show for my month of rest. It’s reassuring to look back at a paper, or a blog post, any task with a tangible outcome and say ‘good job self, you accomplished something!’
Baking cookies is soothing. It doesn’t require much thought. Do you have a recipe? Do you have ingredients? Measure. Mix. Combine. Add chocolate. (What kind of monster makes cookies without chocolate?!) Let the oven do the rest. I decided to try a new recipe I found on Pinterest, from Natalie of Feasting on Fruit. As much as I love food and nutrition, I’m not a cook, or expert baker. I’ll leave the recipe creation to the professionals. I chose to make Natalie’s Pumpkin Breakfast Cookies because they feature ingredients I typically keep on hand in my kitchen, and offer a boost of protein and fiber.
To make these bad boys, you’ll need rolled oats, coconut flakes, chia seeds, pumpkin puree, maple syrup, nut/seed butter (I used unsweetened, salt free sunflower seed butter), pumpkin pie spice, baking powder, vanilla extract, chocolate chips, and a pinch of salt. The full recipe (with amazing photos and video tutorial) is linked below.
Natalie from Feasting on Fruit combined the oats, coconut flakes and chia seeds in a food processor. I don’t have that exact appliance, but my NutriBullet was a great substitute!
The outcome was light, chewy, and totally satisfying autumnal treat. No butter or flour needed and it all came together in less than 30 minutes. Next time I might try swapping some ingredients. Maybe omit the coconut and add hemp seeds? Add chopped walnuts and cinnamon? Use almond butter and cacao powder? More on the health benefits of standout superfood ingredients chia and pumpkin below. Have a great week everyone! I hope it includes a cookie (or two).