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Healthier Pumpkin Chocolate Chip Cookie

~ lindy

Healthier Pumpkin Chocolate Chip Cookies

Recipe source Sweet Simple Vegan

Healthier Chocolate Chip Pumpkin Cookies

Around 35 Cookies, using a 2 tablespoon cookie scoop

*Bake in preheated 400*F oven for 18-20 minutes 

*1 tablespoons Chia Seeds, soaked in 3 tablespoons water for 15 minutes to thicken

*12 Soft PITTED Medjool Dates, remove pits if not pitted and soak in hot water for 10 minutes, then drain off water

*1 can unsalted Garbanzo Beans/Chickpeas, drained and rinsed

*1 cup Old Fashion Rolled Oats

*1/2 cup canned pumpkin

*1 tablespoon Baking Powder

*1 teaspoon Baking Soda

*1 tablespoon Vanilla Extract

*1 and 1/2 teaspoons Pumpkin Pie Spice

*1/2 cup Dark Chocolate Chips or plant-based chips of you choice and optional

*literally a Pinch of Salt

In a food processor add the above ingredients except the chocolate chips and pulse all ingredients until will combined and smooth.

Remove cookie dough into a medium-sized mixing bowl and stir in the chocolate chips.

Using a 2 tablespoon cookie scoop, scoop out cookies and flatten slightly or as desired, on a Silpat or parchment covered half baking sheet and bake.

Cool baked cookies on baking sheet.

 

Enjoy!

Lindy

Sweet Spicy Chicken Wing Drumetts

~ lindy

Sweet Spicy Chicken Wing Drumetts

*4 pounds Chicken Wing Drumetts

*1/2 cup Lime Soda

*Kosher Salt and Freshly Ground Pepper

*Red Pepper Flakes, optional to taste

*1 cup Apricot Jam

*1/4 to 1/2 cup Frank’s Hot Sauce or Favorite Hot Sauce

*1/4 cup Red Wine Vinegar

*6 Cloves Garlic, pressed or minced

*1/4 cup Brown Sugar, for roasting

Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.

In a small bowl whisk together the apricot jam, hot sauce, vinegar and garlic. Put half of the mixture on the chicken and save the rest for basting chicken.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up).

Baste/brush the chicken wings with some of the reserved sauce and sprinkle with brown sugar, bake in a pre-heated 425* F. oven for 8-10 minutes.  Then remove the wings from the oven and baste again with the sauce and brown sugar bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve.  Note:  If you choose to keep the wings warm in the crock pot make sure to remove any  remaining liquid before adding the sticky chicken wings back to the crock pot.  Then add any remaining basting sauce to wings in crock pot and set on warm.

Enjoy!

Lindy