Pumpkin time! Weight loss cookies

It's near Thanksgiving and everyone is fearful of eating too much bad food. Fear not!
Bring your own healthy dish, and you can be assured you have something good for you--and if you're hankering for a healthy dessert, check out these pumpkin cookies in lieu of pumpkin pie.

These pumpkin protein+fiber cookies are low in sugar and butter, taste so great, have so many nutrients, that they should be called "weight loss cookies" because they follow the low-glycemic guidelines of the TLS Weight Loss program I teach. Oh, but being responsible with words, we don't want the word cookie associated with weight loss, so I'll just call them healthy cookies. Here's the recipe.

Many people are wheat-sensitive, or even allergic, and that is why we get the bloated belly or gut discomfort. Who doesn't want to have a flat belly? So let's deal with the prevalence of wheat causing weight gain or belly bloat and learn to cook/bake with gluten-free alternatives.

Gluten-free sometimes gets a bad rap, that these baked things don't taste good. I assure you these pumpkin cookies are a hit, with the egg and baking powder, and baking soda to give them rise and softness for excellent taste. Gluten-free flour sometimes seems foreign for newbies learning to cook healthy, but let me tell you it's quite easy to find gluten free flour these days. These are my favorite kinds: almond meal (high protein), garbanzo flour (high protein), millet (softer). While I don't know every brand, these are my tips: Almond meal is best found at Trader Joe's, and you can find the Bob's Red Mill brand online or at your local store. If you want to know more about gluten-free baking, I'm a healthy foodie chef and please email me.

Note: Online prices reflect a bigger quantity of flour than you might be used to seeing at the store. Also, when you eat healthier, you're investing in your health, instead of being on the path to sickness with genetically-modified foods kept cheap with political subsidies.

Pumpkin Cranberry Protein/Fiber Cookie Recipe

Not the sexiest recipe title, but it sure makes you feel better about eating a dessert item with the extra protein and fiber!

The trick to swapping out some of the white flour, is to get good unbleached parchment paper so that your cookies hold their shape and don't go *splat*! ! I've had my share of mishaps in my multi-year experimentation with improving the nutrient density of yummy baked goods, so you get pleasure for your palette and nutrition for your body!

Supplies: Cookie sheets, unbleached parchment paper (not wax paper)

Ingredients

1/2 c butter, softened (unsalted preferred)
3/4 c white sugar (decreased sugar than other recipes)
1 tsp vanilla extract
1 egg (free-range omega-3 fortified eggs are recommended)
1 c organic pumpkin puree
2 c gluten-free baking flour (if this is not available, change the recipe to be 2 c all purpose flour)
1 tsp baking powder (aluminum-free preferred)
1 tsp baking soda
1/2 tsp salt (kosher preferred)
1/2 cup protein/fiber powder
1 c dried cranberries (unsweetened is preferred, but more difficult to find)
1 tsp ground cinnamon (great anti-inflammatory!)
1/4 tsp nutmeg
1 tbl orange or lemon zest (optional)
1/2 c chopped walnuts (optional, highly recommended--great source of Omega-3 fats)

Directions
1) Preheat oven to 375 F. Do NOT grease cookie sheets. Line with unbleached parchment paper.
2) In a large mixing bowl, cream butter + sugar until light and fluffy. Beat in vanilla, egg, and pumpkin. This is your wet mixture.
3) Sift together flour, baking powder, baking soda, salt, spices, and protein powder. Stir dry ingredients by hand with a spatula into the wet mixture. (tip: do not over-mix.) Stir in cranberries and orange zest and walnuts. If you like extra crunchy walnuts, save the walnuts for later.
4) Drop by tablespoons onto parchment paper-lined cookie sheets. Make a size that is on the smaller side, for better portion-control and for cuteness. Yes, presentation matters! For crunchy walnut topping, sprinkle and press walnuts on top of cookies.
5) Bake for 10-12 minutes.

Enjoy after cooling on racks. Let cool completely so that the crunch on the outside is there, otherwise it gets more soft due to pumpkin moisture. Store in airtight containers or plastic bags.
Gift them to friends and colleagues so that they are eaten fresh within 2-3 days (so YOU can enjoy but you are not eating them all!)
If you want to save the dough, wrap in a log with plastic wrap, then in a freezer storage bag so that you can heat up a few cookies in the toaster oven as a weeknight post-dinner treat.

Pumpkin-Cranberries Protein Cookie Recipe to come...

I'm so excited to re-configure my pumpkin cranberries protein cookie recipe. It's the perfect snack with healthy ingredients, AND I don't spike my blood sugar by the swapping out of some flour and substituting protein powder. Each protein powder works a little different, and I've found one that has extra fiber.

I'll work on that tomorrow night and post my recipe soon!!
These will be my gifts of thanks to everyone who I have enjoyed the honor of seeing your make changes in your health and fitness.