Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!

Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.

Makes 7 small cookies

You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.
More oddly good cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Applesauce Oatmeal Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

The post Chocolate Banana Cookie Recipe (a.k.a. Chocolate Lumps!) appeared first on Eating Clean Recipes.

Almond Flour Pumpkin Muffin Recipe
1 1/4 cups almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
2 large eggs, lightly beaten
3 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/2 cup pure pumpkin puree
1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix eggs, sucanat, coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops show some browning and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

A few things I’ve learned about baking with almond flour:
-Some almond flour muffins have a wet and mushy texture. I’ve found that the texture improves when a small amount of starch is added to the recipe. In this recipe, adding tapioca flour helps to absorb extra moisture and increases browning.
-Almond flour baked goods generally need less sugar since almond flour has a subtle sweetness unlike starchy wheat flour. (Note: this recipe is meant to be very lightly sweetened. If you prefer sweet baked goods, you may want to increase the sugar by a tablespoon or two.)
-With wheat flour muffins, care is needed to avoid overmixing the batter (or gluten is developed). With almond flour batter, it’s best to mix very well.
-Almond flour muffins have the best texture when eaten cool. When warm, they can seem mushy.

More Almond Flour Recipes:
Almond Flour Blueberry Muffins from Kingfield Kitchen
Almond Flour Banana Muffin
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

The post Almond Flour Pumpkin Muffin Recipe appeared first on Eating Clean Recipes.

Have you been baking with almond flour? If you have any tips or tricks, I’d love to hear them.

Almond Flour Banana Muffin Recipe
1 cup almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg, beaten
2 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon virgin coconut oil
3/4 cup well mashed ripe banana
1/2 teaspoon pure vanilla

Preheat oven to 350 degrees F. Grease 6 regular size (2 1/2-inch) muffin cups.

In large bowl mix almond flour, tapioca flour, baking powder and salt. Set aside.

In medium bowl mix egg, sucanat, coconut oil, banana and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins.) Cool completely in pan. (The muffins are fragile when warm, so be sure to let cool before removing from pan.) These dense and hearty muffins make a great breakfast or snack.

Makes 6 muffins

More Almond Flour Recipes:
Gluten Free Banana Muffins with Chocolate Chips from Kingfield Kitchen
Almond Flour Blueberry Muffins from Kingfield Kitchen
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

Product Link:
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Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.

To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.

Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.

For vegan cookies, make with vegan chocolate.

More cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Chocolate Banana Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen
Almond Flour Chocolate Banana Cookies from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

The post Pumpkin Oatmeal Chocolate Chunk Cookies Recipe appeared first on Eating Clean Recipes.

Oh well. There’s still time for pumpkin goodness…starting with this simple and satisfying recipe for spiced pumpkin granola.

It’s a cinch to make. Simply combine oats, pecans, spices and some salt.

Then stir in a mixture of pumpkin puree, pure maple syrup, virgin coconut oil and vanilla. Canned or homemade pumpkin puree will work. Use whatever you have on hand.

Spread in a pan and toast in the oven. In about an hour, you’ve got pumpkin granola. Snack on it. Breakfast with it. Gift it. Have fun with it.

Pumpkin Spice Granola Recipe
3 cups old-fashioned rolled oats
1 cup pecan halves or pieces
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Dash ground cloves
1/4 teaspoon fine sea salt
1/3 cup pure pumpkin puree
1/2 cup pure maple syrup
3 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats, pecans, cinnamon, ginger, nutmeg, cloves and salt in a large bowl; stir to mix.

Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed.

Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 45 minutes, stirring every 15 minutes. Bake 10 to 20 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 60 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)

Let cool completely. (Granola will become more crisp once cooled.) Store in an airtight container at room temperature.

Makes about 4 cups

Recipe Link:
Almond Butter Granola

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