Lately I’ve noticed my desire for something sweet after dinner has become worse and worse. Usually, I would eat piece of fruit after. Somehow it progressed to a piece of dark chocolate, to now cookies or cake. All of which wouldn’t bother me, except the feeling I get prior to satisfying my growing sweet tooth.
It’s a need. Like, a feeling of unrest until I get something laden with sugar, kind of need. I don’t feel this way after breakfast or lunch, so I’m at a loss as to why having something after dinner has become such an issue. And unfortunately, this nighttime habit of having one cookie usually doesn’t stop at that. It’s as if once I start feeding my sweet tooth, the bigger and more demanding it becomes.
I’ve also noticed that Roo gets a bit irritated after dinner when he goes rummaging in the kitchen and comes up empty handed. There has even been a few times when he’s asked if I was planning on making a cake or cookies that evening. Inquiries like that made me realize we’re probably not doing something right.
In an effort to curb our nightly vice, I poured myself into my one-too-many-cookbooks to find a treat that wouldn’t leave me jittery after, or my sweet tooth demanding more until it made me sick (it happens). I wanted something light, made with few, but mostly natural sugars, and a hybrid between cookie and cake (because I couldn’t make up my mind about which one I wanted more).
What came about was a pumpkin cranberry “bite.” It’s a cakey cookie packed with the quintessential flavors of fall, perfect for “eating in the now.” Pumpkin and cinnamon wrapped around a few cranberries make a lovely after dinner treat, especially with just a dab of peanut butter. I love making a cup of earl grey with lemon and having one or two of these while Roo and I sit on the couch watching Parks and Rec reruns. While you don’t need a good cup of tea or Parks and Rec to enjoy these “bites,” if there’s any take-home-message, it would be to try them with just a bit of peanut butter. Please.
Adapted from Happy Herbivore
Makes about 20 “bites”
Half cup of pumpkin puree
Half of a large super ripe banana (like black), mashed
2 tablespoons of non-dairy milk (I used “original” almond milk)
Half cup of sugar (this yields a not too sweet bite, which is what I was after.)
Half teaspoon of ground cinnamon
One and a half cups of old fashioned oats
Half cup of white whole wheat flour
Quarter teaspoon of baking powder
Quarter teaspoon of baking soda
One eighth teaspoon of fine sea salt
A Quarter to Half cup of dried cranberries (or raisins, whatever your fancy)
1 medium sized mixing bowl
1 small sized mixing bowl
A clean tablespoon
A cookie sheet (lined with parchment paper, optional)
Cooking/Baking spray *this is a must as there is basically no fat in the cookies
Place the oven rack in the middle position in the oven. Preheat the oven to 350F.
In a medium mixing bowl, add the pumpkin puree, mashed banana, non-dairy milk and sugar. Mix till combined. Set aside.
In a large mixing bowl, add the old fashioned oats, white whole wheat flour, ground cinnamon, salt, baking powder and baking soda. Whisk the ingredients together until well combined and there are no lumps.
Add the wet ingredients to the dry. Stir together till combined. (*It may look dry at first, but keep going, it’ll all come together.) Add the raisins/cranberries if using. Be sure to scrape the bottom of the bowl to ensure that all the ingredients are incorporated.
With a clean tablespoon, spoon out the batter onto a lined or greased cookie sheet. The bites don’t run together when baking, so they can be put fairly close to one another.
Bake the bites for about 15 to 20 minutes, until they are firm and springy.
Allow the bites to cool on the cookie sheet before eating.
*Seriously, try a little dab of peanut butter on these. So yummy!