Pumpkin-Carrot Chip Cookies
Recently, I’ve been presented with quite the challenge. I’m working with one of the sweetest little darlings who happens to be about the pickiest little darling I’ve ever met. In my practice, I’ve worked with a number of children whose refusal to eat whole foods is about more than not liking broccoli. I see children who have texture dislikes, and who are genuinely fearful about trying new foods. This makes me believe that many of our children today have physiological barriers that keep them from eating a balanced diet. Although there is no proof at this time, it makes perfect sense that these barriers have developed from chronic exposure to toxins in our environment, perhaps even as early as in utero.
Alas, that is for another essay. The good news is these cookies passed the picky-eater test! Now mom can get extra nutrients into her sweet little gal, which makes everyone a little happier. I made sure to use high-quality ingredients, like dark chocolate bits and aluminum-free baking soda. Coconut sugar has a low glycemic index, which means it will be absorbed into the blood stream more slowly. It also has a high mineral content- a rich source of potassium, magnesium, zinc, and iron.
2 cups unbleached flour
1 tsp aluminum-free baking powder
1 tsp baking soda
1 tsp cinnamon
1/8 tsp sea salt
1 cup butter or Earth Balance, softened
1 cup coconut sugar
2 small carrots (pureed)
1/2 cup pureed pumpkin
(carrots and pumpkin should total 1 cup)
1 tsp pure vanilla extract
3/4 cup dark chocolate chips
In small bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In large bowl, cream coconut sugar and butter with a hand mixer. Add pureed carrots, pumpkin, and vanilla and mix well.
Drop heaping tablespoons of dough onto baking sheets. Bake at 350 degrees for 11-15 minutes. (The longer the time, the crispier the cookie.)