Easy On Guard Pumpkin Cookies
It's Always The Season for All Things Pumpkin!
I adore pumpkin goodies. Cookies, muffins, pies, breads, just give them all to me. Especially during my recent pregnancy. Won't lie, lately, I even thought about eating it straight from the can. (We can talk about that later)
Anywho, I discovered and tweaked this recipe last Fall and I was pretty happy with the results. Applesauce is seriously the best in Pumpkin muffins, cookies and breads, but don't over do it. Done correctly, it makes them divine and not too dry.
Bake @ 350F 15-20 minutes
Cookies:
1 ½ Cups whole wheat white flour (all-purpose flour is fine too)
1 ½ Cups Cane sugar (can reduce to 1 ¼ cups)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 tsp. cinnamon
½ tsp. nutmeg
4 drops of dōTERRA’s On-Guard oil blend
1 drop of dōTERRA’s Clove oil
½ cup of butter (melted)
½ tsp. salt
1 - 15 oz can of pumpkin puree (not pumpkin pie mix)
1 egg
¼ cup or 2 oz of applesauce
4 oz of Butterscotch chips or to taste
Icing Glaze
2 cups powdered sugar
1 teaspoon vanilla extract
1 Tbsp melted butter
3 Tbsp milk
Bake 350F 15-20 minutes
Directions:
Preheat the oven to 350F
1. In a bowl, mix together the sugar and melted butter. After mixing, add in the pumpkin, egg, On Guard oil blend, clove oil, apple sauce and vanilla. Beat until creamy. Set aside.
2. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Once thoroughly mixed, add to the pumpkin mixture, beat until creamy.
3. Add in butterscotch chips, mix thoroughly.
4. Scoop onto cookie sheets by the tablespoon full.
5. Bake for 15 minutes to 20 minutes.
6. While cookies are baking, make the icing glaze. Mix ingredients all together. If you want the icing thinner, add a bit more milk, if you want it thicker add a more powdered sugar.
7. Once cookies have finished baking, let them cool thoroughly before drizzling icing over them.
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