Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day.
I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!
Ingredients Makes 8-10 depending on size you make them
1/2 C almond butter (I made homemade)
1/2 C pumpkin puree
4 tablespoons honey (If you want sweeter add 2 more tablespoons)
1 C old fashioned oatmeal (gluten free)
1/2 C quinoa flakes
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
1/3 C dark chocolate chips (chopped smaller if desired)
1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.