Healthier Halloween Treats- Breakfast Cookies

Chunks of dark chocolate, apricot, coconut, pumpkin seeds and oats make this cookie so enjoyable with every bite you will not believe they are not made with butter. 

I have been trying to make a delicious breakfast cookie for months and I finally created the balance of flavor and texture I was looking for by replacing the cup of butter with fresh pumpkin puree. This cookie is glistening on the outside with a slight crunch, a bit of sweetness from the chocolate, with a moist filling on the inside leaving you wanting this treat not only for a quick grab and go breakfast but also as a grown up Halloween snack. If you are looking for healthier way to enjoy cookies or a treat on Halloween, give this recipe a try.


Ingredients

• 1 cup of pumpkin puree- I used fresh roasted pumpkin that I blended into a puree
• 1 cup of light packed brown sugar
• 1/2 cup of white sugar- you can substitute stevia or agave if preferred
• 2 eggs
• 2 tsp vanilla bean paste
• 1 1/4 cups flour- white, whole wheat or gluten free- I used white
• 1/2 tsp baking soda
• 1 tsp  sea salt- plus additional for garnish- optional
• 3 cups of oats
• 1 cup of unsweetened coconut
• 1/2 cup chopped dried apricots
• 1 tbsp each pumpkin pie spice and cinnamon
• 1 cup of dark chocolate chunks- plus additional for the top of each cookie prior to baking 
• 1/2 cup of roasted unsalted pumpkin seeds for garnish- optional

 

Directions

Prep 10 minutes

Cook 12-14 minutes

Yield 20 large cookies

1. Preheat the oven to 325 degrees F.
2. In a large bowl, blend the pumpkin puree, sugars, vanilla bean paste and eggs. Beat until smooth.
3. In a separate bowl or measuring cup, combine the flour, baking soda, salt, pumpkin spice and cinnamon.
4. Add the flour mixture into the pumpkin mixture and beat until just combined.
5. Using a spatula or wooden spoon stir in the oats, coconut, apricots, and chocolate. Mix until well combined.
6. Drop heaping spoons of batter on a parchment lined pan.  6 per sheet pan. Top each round mound with 3 additional chocolate chunks.
7. Bake for 12-14 minutes until the bottom is golden and you can just start to see the edges turn a light golden color. 
8. Remove from the oven and let rest for 2-3 minutes before transferring to a cooling rack. Garnish with pumpkin seeds and sea salt if you wish for extra texture and flavor.
9. Let cool. Once cool you can freeze them individually or place them in a sealed container to keep them fresh.
10. Enjoy!

Pear Crostini with Smoked Brie and a Dark Rum Glaze

Crispy garlic crostini layered with decadent smoked brie and a large wedge of pear that had been poached in a dark rum bath is the perfect appetizer or snack on a crisp fall day. This combination can also be the filling in a gourmet grilled cheese sandwich served for lunch or dinner.

I have made this snack for many friends and It brings me joy every time I watch them take their first bite. Watching another person indulging in something I made is the most gratifying feeling. It is especially exceptional when they moan and lick their fingers while devouring a treat that I created. If you are looking for a show stopper appetizer that will keep your friends and family close by this fall, give this Pear Crostini a try.

yield 6 crostini

Poached Pear Ingredients
1 Bosc Pear- peeled, sliced in half and cored
1/4 cup dark rum
3/4 cup water
1 tbsp unsalted butter
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp honey- I used wild flower honey

Assembly and Garnish
3 slices of garlic infused crusty bread- angle cut to yield 6 slices
1 tbsp extra virgin olive oil
1/2 cup sliced almonds- toasted until golden
6 leaves of baby arugula
6 slices of brie

Preheat oven to 350 degrees

1. In a heavy bottom saucepan place the pear and poaching ingredients together, and cook over medium heat. Cook the pear for approximately 4 minutes per side or until the pear is caramelized and the liquid becomes a thick glaze.
2. Meanwhile brush the sliced bread with the olive oil and line on a sheet pan. Bake for 6 minutes in a 350 degree oven or toaster oven until golden and crispy.
3. Remove the pear from the pan and reserve the glaze for the garnish.
4. Once the hot crostini comes out of the oven immediately top each one with a slice of brie.
5. Slice each pear half into three wedges and place one wedge on each crostini.
6. Garnish each crostini with arugula, toasted almonds and drizzle with rum glaze.
7. Enjoy!