I could’ve shortened the name of this recipe to “Pumpkin Drop Cookies” but come on, how much more amazing does it sound with all the extras? So much better!
A friend of ours brought over the best pumpkin cookies I’ve ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I’m linking the original recipe she used here, just in case you want it! But ever since, I’ve been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I’ve done it!
I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you’ve ever made … high praise coming from someone who doesn’t love healthy treats!
The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!
- 1 cup canned pumpkin
- 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
- 1/2 cup coconut oil
- 1 egg
- 1 tbsp vanilla
- 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp almond milk
- 1/3 cup chocolate chunks
- 1/3 cup sea salt caramel chips
Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
Add chocolate chunks and sea salt caramel chips and stir until combined.
Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Try not to eat all of them in the first 2 minutes that they cool.
Sometimes I think I should base my entire blog about what I’m currently ordering at Starbucks because that is hands down the number one question I get asked. I love that you ask me though! I decided I’d do a blog post with a run down of my three fall faves so that you have some options the next time you’re craving a cozy cup of joe, but want to make it just a little lighter.
Pumpkin Spice Latte
Everyone’s favorite fall drink! This one is sans 45 grams of sugar, so I’ll take that any day! It’s my favorite dupe of them all, so give it a shot if you’re a PSL fan!
- How to order: Almond milk misto + 1 pump pumpkin syrup + 2 pumps sugar free cinnamon dolce syrup + a splash of coconut/almond milk.
Sweet Cream Cold Brew w/ pumpkin
If you’ve been following me for awhile, you know that in the summer, sweet cream cold brew is my go-to. One of my followers told me she put a pumpkin spin on it and I am in LOVE with this version too! I’m not a fan of iced drinks in the fall per say, but this is definitely an exception!
- How to order: Sweet cream cold brew with sugar free vanilla + 1 pump pumpkin syrup
Chai Tea Latte
I love a good chai latte, but if you’re anything like me, you’ve been tricked into thinking it’s somewhat healthy. I’m here to tell you that it’s not, not even close. The Starbucks chai lattes have 42 grams of sugar. That is nuts. I think this version is just as good, and has no sugar!
- How to order: Brewed chai tea with almond/coconut milk + 2 pumps of sugar free vanilla syrup.
I don’t know why it has taken me so dang long to break out my air fryer to make these. I’ve bought chicken breast tenders each week, for the past two months – the sole purpose of making chicken fingers. Yet every single week, I got lazy and decided to do something with the Instant Pot instead. I’m kicking myself now, because had I just bucked up to make these in the first place, I’d have realized how amazing they were two months ago!
For those of you who have an air fryer, I’ve gotten so much feedback from you saying you’re in the same boat. It seems daunting to bring it out and use it. I’m here to tell you, it is the simplest appliance I own. There was no set up required, there’s no pre heating, nothing. You turn it on your desired temp, put your food in, and set the timer. That’s it. I use the Von Shef Air Fryer and I can’t say enough good things about it. There are tons of uses for an air fryer but I’ll save that for another day!
However all that to say, if you don’t have an air fryer, you can still make these chicken fingers! You can do them just as easily in the oven, so don’t feel like you have to buy one to make these.
- 1 lb boneless chicken tenderloins
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp dry ranch seasoning
- 1 tsp Trader Joes Chili Lime seasoning (can omit, but I think it adds great flavor!)
- 1 tsp garlic salt
- 1 tsp pepper
- In a small bowl, whisk eggs
- In another bowl, mix together almond flour and spices, combine evenly
- Turn your air fryer/oven on 400 degrees, and spray the air fryer basket/cookie sheet with olive oil spray
- Fully coat each chicken breast tender in the egg mixture, let the excess mixture drip off
- Dip each piece of chicken into the almond flour mixture, make sure to evenly coat
- Place 3-4 tenders into the basket/onto a cookie sheet and fry for 8 minutes, flipping halfway through! Keep an eye on them, all air fryers are different!
- If baking, cook for 15-20 mins, flipping halfway through, until each tender is crispy.
- Repeat until all tenders are fried! If baking, bake all at once.
Creamy Mexican chicken has been a weekly staple of mine for years now. My mom made this for us when I was in high school, so this recipe is actually from her! But it’s stuck around due to the fact that it’s extremely simple, it’s versatile, it requires minimal ingredients, and if I’m being really honest, because it requires little effort from me!
There are so many ways to do instant pot/crock pot chicken, and that’s what I love about recipes like this. They’re so versatile and the flavor can be completely changed just by manipulating a couple of the ingredients! It’s also easy to make big batches of, which is always a plus when meal prepping for the week!
I put this chicken on top of salads, in whole wheat wraps, in homemade burrito bowls, etc. It’s extremely high in protein, and can be used just about any way you can possibly imagine!
- 4-6 boneless chicken breasts (thawed)
- 1 12 oz. block of fat free cream cheese (I actually use Kite Hill this week, which is a DF option!)
- 1 packet of taco seasoning
- 1 can of low sodium black beans (drained)
- 1 can of mexicorn (drained)
- 1 4.5 oz. can of diced green chilis (can be omitted if this isn’t your thing)
- Layer the bottom of your pot with the chicken breasts.
- Throw everything else in on top of the chicken!
- Cook on “pressure” cook for 20 minutes in the instant pot. Cook on low for 7 hours in a crock pot.
- Shred the chicken and mix everything together!
- Refrigerate up to one week.
Enjoy! Thanks for reading! Have a great #tacotuesday! 😊