Pumpkin Cookies with Coconut Cream and White Chocolate {Whole Wheat, Butter Free + Super Simple}

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

For now, love yourself and enjoy this one ... 

These pumpkin cookies are stuffed with coconut cream and covered with white chocolate. They’re whole wheat and butter free too! 

The day is upon us.

The day where I bring you the first PUMPKIN recipe of the season! Woo to the hoo!

Now, I know some of you are hating me for throwing pumpkin in yo’ face so soon BUT…FOOD FIGHT.

No, I am kidding. I was going to say BUT, have you BEEN on Pinterest lately? It’s been pumpkin for a month already!

At least I didn’t subject it to you that early. That’s not to say that I personally wasn’t eating it though. I <3 my paleo pumpkin blondies and healthy pumpkin cheesecake bars!

If I am being totally honest with you. I am lying. Isn’t that one big oxymoron.

I am lying to you about not wanting to subject pumpkin to you that early. In fact, this Pumpkin Cookie Recipe was actually posted on Food Fanatic in AUGUST.

What the what?!

I knew you guys would throw things at me if I shared it on here then. So, in the name of my own safety, I waited.

And, my peeps, it was worth the wait. Soft pumpkin spiced cookies that contain NO buttah and are filled with whole-wheaty goodness.

They’re also filled with coconut cream and covered in more coconut, because that’s just yummy. I jumped on the coconut whipped cream train awhile back, and that is one train I am never going to get off.

In fact, there is ALWAYS a can of coconut milk in my fridge just in case I get the urge to face-plant into a big bowl of light, whippy NUMMY-NUM-NUM-NESS.

I can’t confirm or deny that I just had such an urge and the aforementioned coconut whipped cream is now going to my head, as well as being all over it.

I really want to tell you that these pumpkin cookies are like a healthy version of a fall-tacular whoopee pie. But, confession time, I haven’t HAD A WHOOPPEE pie so I don’t know what they taste like.

You’re judging me. I know it. You’re wondering how you can ever trust a recipe from a girl who hasn’t had a whoopee pie in her life.

But, they just weren’t a thing in Canada. We were too busy swimming around in maple syrup, you know.

So I can’t tell you that they taste like your favorite childy-hood treat, but I can tell you that they taste, like, REAL GUUUUUUD.

I know our trust levels are on thin ice but work with me for a second.

I promise you’ll like them.

If not, I’ll eat yours.

Print

Pumpkin Cookies Recipe

Pumpkin Cookies that are dipped, dolloped and coated with coconut goodness. Who says pumpkin’s not for summer?

Course Pumpkin

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 184kcal

Author FoodFaithFitness

Ingredients

For the Cookies:

• 3/4 cup Whole Wheat Pastry Flour plus 2 tablespoons
• 1/8 teaspoon Baking Soda
• 1/8 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 teaspoon Pumpkin Pie Spice
• 1/4 cup Coconut Oil at room temperature (should be the consistency of soft butter)
• 1/4 cup Granulated Sugar
• 1/4 cup Brown Sugar packed
• 1/2 teaspoon Pure Vanilla Extract
• 1 large Egg Yolk at room temperature
• 6 tablespoons Pumpkin Puree at room temperature

For the Coconut Whipped Cream:

• 1 16 ounce can Coconut Milk full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
• 5 tablespoons Powdered Sugar

To Garnish:

• 2 ounces White Chocolate
• 1/4 teaspoon Coconut Oil melted
• 1/4 cup Sweetened Coconut Flakes

Instructions

• In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
• In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer, until light and fluffy.

For the Cookies:

• Add in the vanilla extract, egg yolk and pumpkin puree and beat until well combined.
• Stir the flour mixture into the coconut oil mixture and stir until well combined. The dough will be quite soft and sticky, and not as firm and hard as a typical dough, don’t worry it set up a lot when it’s chilled. Cover and refrigerate for at least 2 hours to overnight.
• While the dough chills, you can prepare the coconut whipped cream.
• Take the chilled coconut milk out of the refrigerator and dump upside down. Open it with a can opener and drain out all the liquid on top, leaving you with the thick coconut cream on the bottom.
• Scoop the cream into a large bowl (it should equal about 1 1/4 cups) and add in the powdered sugar.
• Beat the cream with an electric hand mixer until light and fluffy, about 4-5 minutes. Place back in the refrigerator until ready to use.
• Once the dough has chilled, preheat your oven to 325°F and line two cookie sheets with parchment paper.
• Scoop the dough onto the cookie sheets in 1/2 tablespoon. balls (they spread!) very lightly pressing down. You want the balls taller than they are wide, so don’t flatten them much. Note that your dough will be a little sticky, you can always spray your fingers with a little bit of pam if the dough sticks to them.
• Bake the cookies until lightly golden, about 15-17 minutes. They will feel quite soft and under baked, but they continue to bake on the pan.
• Let them cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.

For the Chocolate Coconut Coating:

• Once the cookies are cooled, melt the chocolate in a small bowl in the microwave in 20 second intervals stirring between each interval, until smooth and melted. Pour the coconut onto a plate.
• Dip the bottom 1/3 of each cookie into the melted chocolate, gently scraping off any excess, and then into the coconut flakes, pressing them down gently. Place back onto the parchment paper lined cookie tray. I dipped my cookies at a slight angle, so that the undersides did not get covered in chocolate, just the top 1/3 and the edges. Repeat with remaining cookies, being very careful as the cookies are soft and delicate.
• Transfer the trays into the fridge to let the chocolate harder for about 30 minutes.

For the Coconut Cream Filling:

• Once the chocolate is hardened, fill a parchment bag ( or a Ziploc bag with the corner cut off) with the coconut cream and lightly pipe it into the middle of half of the cookies, leaving a little space around the edges for the cream to spread once sandwiched.
• Place the bare cookies on top of the coconut creamed cookies
• You can serves the cookies right away, or wait for them to back up to room temperature (my preference.)

Notes

Room temperature pumpkin and egg yolk are VERY important, so make sure to take them out of your refrigerator an hour or so before. If you use cold ingredients, the coconut oil will harden and give you chunky cookies.
Cookies are best served fresh at room temperature, or stored in the refrigerator and brought up to room temperature before serving.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 53mg | Fiber: 3g | Sugar: 18g

Pumpkin Cream Cheese Bars – Taking On Magazines

The post Pumpkin Cookies with Coconut Cream and White Chocolate {Whole Wheat, Butter Free + Super Simple} appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the top organic products?

The fastest-growing industry is organic food. However, we still have a lot to learn from our roots.

Organic products are the future. Organic products are safer, more sustainable, and cheaper for consumers.

They are also generally more expensive. We created the Organic Food Index. We wanted to see which foods are most in demand today and how these trends are changing.

These results indicate that organic food is growing in popularity. Between 2011 and 2012, the number of Americans who shop for organic food increased by almost 50%.

According to USDA, organic food production increased by 10% only last year. Organic food now makes up 9% U.S. agriculture output.

Organic food is definitely on the rise, but it still seems expensive for consumers. The Organic Trade Association (OTA) reports that organic food retail prices average almost double the price of conventional foods.

That said, organic food is growing faster than any other segment of the food sector. You can see that organic food has been steadily increasing since 2009.

According to OTA however, the volume in supermarkets of organic products grew by 14% from 2010 to 2011.

This increase is due to consumers' demand for healthier foods. It is why organic food sales are growing across all ages.

Younger generations are choosing organic food more often than older generations. Millennials are twice as likely to buy organic food compared to baby boomers. The 25% of organic food purchase made by younger adults below 35 are made up of young adults.

What are the health benefits of organic farming

Organic farming gives farmers the opportunity to grow food without the use of chemical pesticides. Farmers do not need to worry about harmful pesticides harming their crops or animals.

Organic farming can also use natural fertilizers. These fertilizers help to grow healthy plants and help to reduce the amount of chemical waste produced.

Organic farming is also beneficial for the environment. Organic farming is also environmentally friendly. Farmers often use composting to recycle nutrients back into their soil. This reduces pollutants and conserves precious resources.

Organic farming improves crop yields while also helping the environment. This is because organic agriculture uses less water in the growing season.

Organic production also means that farmers get higher prices for their products. Consumers who are more aware about the dangers associated with pesticides, chemical fertilizers, and other chemicals will choose healthier foods.

This increases demand for organic food products. Organic farming has become increasingly popular.

What are some organic skin products?

Organic skincare products don't contain any synthetic chemicals such as parabens or phthalates.

Organic skincare products do not contain artificial colours, fragrances or preservatives.

They also help to preserve healthy skin and prevent premature aging.

These are some of the terms that you will see when you shop for organic products

• Paraben Free - these are a group of chemicals used to keep certain cosmetic products stable, but they can be toxic if consumed in large quantities.
• Fragrance-Free: The product is free of essential oils or fragrances.
• Cruelty-Free--No animals were hurt in the manufacturing process.
• Natural Ingredients - The ingredient is derived naturally from the animal or plant.
• Vegetarian/Vegetarian - All ingredients are vegan or vegetarian.
• Gluten-Free - this means that gluten was removed from the formulation.
• Non-Toxic – The product is free of toxins, carcinogens and other dangerous compounds that can harm your health.
• Biodegradable: The product will be discarded as harmless components.
• Pesticide Free - No pesticides were used during the growing or harvesting processes.
• GMO-Free is a declaration that the product does not contain genetically modified organisms.
• Certified Organic means that all of the ingredients in the formula were grown using methods that protect the soil, water, air, wildlife, and farmers.

What are organic foods?

Organic produce is produced without synthetic fertilizers or pesticides. There are no growth hormones used and animal testing is not performed. These crops are allowed to grow naturally, so farmers do not use chemicals to prevent weeds or pests.

Organic farming methods also help to preserve soil quality, reduce erosion, and conserve water resources. Organics contain more nutrients than regular food and are therefore better for our overall health. Organic products are more nutritious than conventionally grown foods and have lower calories and fiber.

Why is organic produce important?

It is essential for our health to eat organic produce. It's the best method to ensure you eat healthy foods. It's healthier for us as well as more environmentally-friendly because it doesn’t rely on pesticides, fertilizers, or other chemicals.

Organic farming uses natural methods for growing crops without using harmful chemicals. This makes organic farming safer for both humans and animals. You are helping the planet and yourself by choosing organic food.

Organic food has many benefits that go beyond health. We all know how bad processed food can make us feel. But did you know that most organic fruits and vegetables aren't treated with chemical spray either? They taste fresher, look better and last longer.

Organic food is so important. Because it's not only healthy for you, it's healthier for the world.

Statistics

• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)

External Links

[TAG106]

• Organic Industry Survey


• U.S. organic sales soared to a new high of nearly $62 billion in 2020

[TAG109]

• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods: safety, risks and public concerns--a review - Journal of Food Science and Technology

[TAG112]

• USDA

[TAG114]

• The impact of organic food on human health: Assessment of the status quo, prospects for research - ScienceDirect


• Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection - ScienceDirect

How To

Five Reasons to Purchase Organic Products

Organic foods are free from pesticides and synthetic fertilisers. They don't contain any genetically modified organisms or irradiated foods. Their production does not use sewage sludge and industrial solvents. During the growth process, food is kept clean from any contamination. It is free of artificial preservatives and additives. It does not contain hormones or antibiotics. They are also grown in conditions that ensure they retain their nutritional value for longer periods of time.

1. Health benefits. Organic produce contains less chemicals that nonorganic. It's therefore less likely that it will cause allergies and other sensitivities. You also consume fewer toxic substances and carcinogens.
2. Eco-friendliness. Produce grown without pesticides or synthetic fertilizer needs very little water. Because it takes so much energy to grow conventionally, organic farms tend to be located far away from urban areas where there's plenty of pollution. This helps reduce pollution.
3. Sustainability. Organic farming relies on soil fertility, rather than chemical fertilisers. This results in healthier soils and higher levels organic matter. Farmers should rotate crops and let the land go bare periodically to improve soil health. When farm animals eat only grasses and grains raised without any added hormones or antibiotics, they develop strong immune systems.
4. Taste. Due to being picked at peak quality, vegetables and fruits are often bland. Organic produce tastes richer and sweeter because it was harvested while still unripe.
5. Nutrition. GMOs and BPA can be found in many processed foods. If you want to avoid these, stick to whole foods such as meat, eggs, fish, nuts, seeds, beans, fruit, veggies, and herbs.

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