Preparation time: 15 min
Cooking time: 25 min
Number of servings: 12 large cookies or 24 small cookies
Ingredients:
- 2 ½ cups of all-purpose white flour
For more fibre: Use 1 cup of whole wheat all-purpose flour and 1.5 cups of white all-purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- Optional: 1 tsp pumpkin pie spice or ground cinnamon
- 1 cup softened butter or soft margarine (non-hydrogenated)
- ¾ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup pumpkin purée
- ¼ package of cream cheese, cut into twelve cubes
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the flour with the baking soda and salt. Optional: Add the cinnamon or pumpkin pie spice.
3. In another bowl, whip the butter with the sugar using an electric mixer or whisk until creamy.
4. Add the egg and vanilla, and incorporate well with the whisk or mixer.
5. Using a wooden spoon, fold the dry ingredients into the wet ingredients and stir until smooth. Add the pumpkin purée and stir until smooth.
6. On one or two large baking sheets lined with parchment paper, form twelve balls for large cookies or 24 small balls for smaller cookies.
7. Make a small hole in the center of each ball, then place a cube of cream cheese inside. Pull the dough over the cream cheese to close the cavity. Slightly flatten the balls with a fork.
8. Bake for 25 minutes or until the bottom of the cookies is golden brown. Remove from the oven and let cool on a rack.
9. Store in an airtight container at room temperature.
Fueling tips for athletes:
Make a large batch and freeze the extras for future use.
Combine 2 small cookies or 1 large cookie with fresh fruit and a glass of milk (or soy beverage) for a post-workout snack.
Nutritional values for 1 large cookie or 2 small cookies:
Calories: ~300 calories
Carbohydrates: ~30 g
Fibre: 1.5 g (white flour) or 2.2 g (whole wheat + white flour)
Protein: ~4 g
Reference: Inspired by the recipe book “Collations maison” by Sandra Griffin, RD.
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