Pumpkin Chia Cookies! (Gluten-free/Dairy-Free)

As per usual, I am always trying to maximize my baked goods full of complex grain/seeds, fruits and veggies for my 5-year-old who is a Particular Eater. This is typically easier this time of  year when pumpkin is more on the radar because she loves the complex flavors of pumpkin baked goods.  I have no idea why this works for her delicate palate, but I try just to be grateful. 

Well, now enter the 10-month-old who is a seriously complex eater already, but somehow is low on iron. Ok, so I do actually know that red meat could help, but I've got a thing about handling blood.  I'm much better with this arena.  I put this recipe together to incorporate pumpkin seeds which are a decent source of iron (14% RDA/ 1/4 cup) and then got all excited about using teff flour which is even higher in iron (20%/1/4 cup) and blackstrap molasses (15%/Tbs).  They are really high in protein and fiber for baked goods so the glycemic load is nicely reduced, making this the new Everyday Cookie for us!

These are quite moistureful- unlike many gluten-free baked goods.  Surely you could add some banana in somewhere and if you wish, increase the sugar.  I don't have much of a sweet tooth and the girls have never complained, so I keep it pretty low.  

Pumpkin Chia Cookies  (Makes about 3 dozen 1oz cookies)

• 3/4c almond flour (I use almond meal from TJs)
• 1/2c flour (*see note below)
• 1/4c ground pumpkin seeds**
• 1tsp cinnamon
• 1/4tsp salt
• 1/2tsp baking soda
• 1Tbls chia seeds mixed with 3Tbls hot water (or sub an egg)
• 1/3c coconut oil at room temp or butter
• 1/3c pumpkin (canned or freshly roasted)
• 1/4c brown sugar
• 1tsp vanilla 
• 1Tbls molasses (optional but extra yummy) 

*Flour note: I haven't used wheat flour here at all but presumably it works.  I typically use 1/4c teff flour and 2Tbls each garbanzo/brown rice flour

**I put pumpkin seeds in a standard mason jar and screw the blender bottom on to it and then grind them up for a few seconds, works great to make a flour-like texture.  You could use food processor, blender or serious chopping.
 

Directions (preheat oven to 350deg)
1. Mix chia and water together in small dish and let rest about 10 min

2. Meanwhile, sift together all dry ingredients in medium bowl- this  mixes them and will break down little chunks of nut flours and such that seem to form.

3. Mix together all wet ingredients along with chia/water mixture.  I actually just put them all in my narrow measuring cup and use my immersion blender to mix the heck out of them

4. Combine wet ingredients in with the dry, then scoop 1Tbls drops onto parchment-lined baking sheets, then flatten the cookies a little with your fingers or the back of a spoon.  Bake 12-13 minutes. 

Enjoy!