Do you ever feel like you got run over by life? October felt like getting drug down the highway by a truck called academics. As a result, I have not done much blogging, much running, or much cooking. Which makes me sad. All of those things bring me joy. And fall is my favorite season for baking. Because I love all that is pumpkin and the way my house smells when there is goodness coming from my oven. There is something so cozy about baking on a crisp fall day.
But priorities are priorities. And priorities are school. I started Boston training on Monday… 24 weeks until the big day. I am going to experiment with a more strength-based training program. Similar to a Crossfit Endurance sort of program. And it makes me nervous as I come from the high-mileage = good marathon camp. So it will be a grand adventure. I will only be running 3 days per week. 3 quality runs per week though… some speed work, a medium-long tempo run, and a long run. The other days will be strength and conditioning days.
When life starts kicking you in the face, you need to take a break sometimes. So today I took a mental health day. And I finally finally finally got around to baking some cookies! They are soft and pillowy and delicious! And easy peasy.
I rarely ever buy gluten free flour blends… I prefer to make my own. But sometimes life gets busy and a mix is the way to go in order to retain the little sanity that I have left. So I picked up some of Bob’s Red Mill GF flour blend and off I went. I was looking for a good dessert recipe and found a recipe for gluten-free vegan cookies on the back of the package. So I decided to give it a shot! I tweaked a few things and put a pumpkin twist on it and I am quite pleased with how they turned out!
Chocolate Chip Cookies
(adapted from this recipe)
1 cup gluten-free oats (or oat flour)
1 1/2 cups Bob’s Red Mill gluten free flour blend (or whatever your favorite is)
3/4 cup coconut sugar
1/4 cup arrowroot starch
1 1/2 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1/2 cup pumpkin puree (I imagine applesauce would work here too)
1/3 cup coconut oil, melted
2 TBSP vanilla extract
1 cup chocolate chips
Preheat your oven to 325.
Obliterate your oats in a food processor/blender. I added all the dry ingredients (oats through baking soda) to the food processor and pulsed until well combined.
Add your wet ingredients (eggs, pumpkin, coconut oil, and vanilla) and mix until combined. This dough is pretty thick, so I started the mixing process in the food processor and then transferred to a mixing bowl and finished it by hand. Stir in your chocolate chips by hand.
Drop by the spoonful (the size of the spoon is up to you) onto parchment-lined baking sheets. Bake for 7 minutes, rotate trays, and bake for 7 more minutes (a total of 14 minutes). Allow to cool for about 15 minutes before removing from tray. They are good straight from the oven (unless, of course, you burn your mouth on the chocolate) but they are better if you let them cool a little bit.