Pumpkin Cookie Butter CookiesPosted: July 19, 2012 | Author: Rachel Randolph | Filed under: Desserts, Uncategorized | Tags: cookie butter cookies, low fat, subbing pumpkin for oil in baking, trader joes cookie butter, vegan cookies |7 Comments
Cookies made with cookies, topped with cookies. Yes, yes, I did.
I know it sounds terribly excessive. But, I can explain, I swear!
So what happened was…
I went to Dallas Fort-Worth’s first Trader Joe’s last weekend while I was killing time before (okay, and during) Jared’s baseball game. As I was standing by a large display of Cookie Butter, reading a jar and trying to figure out what it was, a man walked by and offered his unsolicited opinion,”That stuff is amazing. Just get it. You won’t regret it.”
To which I replied, “Is it like gain-40-pounds-while-sitting-on-the-couch-licking-the-jar-clean, amazing?”
Pushing his cart on his way down the aisle, he hollered over his shoulder, “You might want to get some stretchy pants, but it will all be worth it.”
I was officially intrigued and a little nervous for my waistline. So in my cart the Cookie Butter went.
It turns out, this peanut butter-like spread is made from 57% crushed cookies (and, as one online reviewer put it, a collection of less than healthy natural ingredients…mostly oils and sugars). It feels like really creamy peanut butter with tiny bits of cookie in it, and tastes kind of like gingerbread. It’s hard to compare it to anything, because it’s just unlike anything I’ve ever had. (Though, I’ve heard it’s similar to Biscoff Spread, popular in Europe.)
In a week, I have indeed licked the jar clean, mostly just eating it straight from a spoon. Lucky for me, I wear stretchy pants most days anyway, so I didn’t have to run out and buy a pair.
I did manage to actually make a cookie recipe with the small amount of cookie butter I didn’t eat right out of the jar. In an effort to redeem myself, I even tried to make them a little bit healthier than average cookies, by using all whole wheat pastry flour, rolled oats, and pumpkin instead of oil. (Peanut butter definitely wins in the overall nutrition category, but believe it or not, peanut butter has more fat, sugar, sodium, and calories than cookie butter.)
Have I redeemed myself yet?
I had just enough cookie butter left to smear onto one cookie. It was heavenly. Then I shed a tear for the rest of the batch who would not get to experience the full glory of being cookies, made with cookies, topped with cookies.
If you can get your hands on some of this yummy spread, take a lesson from me and don’t let your cookies suffer because you couldn’t keep your spoon out of the cookie butter jar.
And if you can’t get your hands on Cookie Butter, stick around for tomorrow’s post. We’ll be doing a giveaway you don’t want to miss!
Note: This was post was not sponsored in any way by Trader Joe’s. Opinions and expenses were all mine.
Rachel’s Pumpkin Cookie Butter Cookies
Makes ~ 14 cookies
1 c. whole wheat pastry flour
1 1/3 c. rolled oats (not the quick-cooking kind)
1 t. baking powder
1/2 t. salt
1/4 heaping c. Trader Joe’s Cookie Butter or Biscoff Spread (I’m sure you could sub a creamy nut butter and a little bit of pumpkin pie seasoning if that’s all you have.)
1/2 c. pumpkin
1/2 c. sugar
1/2 c. brown sugar
1/4 c. milk (I used unsweet almond milk)
1 t. vanilla
Preheat oven to 350. Spray a cookie sheet with non-stick spray
In a bowl, combine flour, oats, baking powder, and salt. In a separate bowl or mixer, mix cookie butter, pumpkin, sugars, milk, and vanilla.
Add dry ingredients to wet and combine. The dough will be little thinner and stickier than your average cookie dough.
Roll dough into golf ball size balls and place on cookie sheet two inches apart. Spray a fork with non-stick spray and press a criss-cross pattern into each cookie, respraying your fork as needed.
Bake for 13-15 minutes. Let cool completely.
Enjoy as is or with a smear of cookie butter on top.
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[…] Pumpkin Cookie Butter Cookies […]
Rachel, I have now read this post twice. Once for myself and once, just now, for my daughter. Laughed both times. And my daughter is now in the kitchen with a sudden, unexplained sugar craving telling me how much she really likes this new blogger. Really…I just now heard her digging in the fridge while muttering to herself, “cookies, made with cookies, topped with cookies…” I’m making these next week when I get my first jar of cookie butter from the same store you got them from. 🙂
Susan, thank you for taking the time to write this. It seriously means so much coming from a writer and editor! Thank goodness you aren’t too far from TJ’s so you can get that girl some cookies, made with cookies, topped with cookies. Have you been yet? I’m anxiously waiting for the ones closer to us in Dallas to open. My other favorite finds from there have been their savory pre-pressed tofu (sliced and sauteed with a little evoo until crispy), their green juice (my one-year old loves it), and their flax veggie chips. I used to smuggle their tofu home in my suitcase when I traveled to cities with a Trader Joe’s!
Oh, you’re welcome! I’m getting my cookie butter this Wednesday. My daughter is 27 and I’m really not sure if it will be her or my little boys, 6 & 4, who enjoy them more. 🙂
I love TJ’s flour-less and sprouted grain breads (Squirrly bread is great). And their 2 buck Chuck. 🙂 I stay away from soy products for the most part (phytoestrogens), but those flax chips are great!
[…] Pumpkin Cookie Butter Cookies (vegan) […]
Oh my goodness! Sounds amazing – and lucky for me that I am due for a Trader Joe’s run very soon! We are big, BIG, Cookie Butter fans around here. So, I am not much of a baker – is whole wheat pastry flour different in any way from “Whole Wheat Flour”? Or must it have the word “pastry” in it? Just want to be sure I don’t mess it up! Thanks for the recipe post. I cannot wait to try it! 🙂
That’s just what I had on hand, Tracy. But Whole Wheat Flour will work just fine.