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Healthy Holiday Menu

  • By Jessica Cerra
  • Published Nov 19, 2013
  • Updated Feb 9, 2014 at 10:04 PM UTC
Photo: Shutterstock.com

Pumpkin “Mousse” with Toasted Pecan-Ginger Cookies

Preheat oven to 350 degrees. In a large bowl, mix 2/3 cup canola oil and 1 cup brown sugar until well combined.  Beat in one egg and one egg yolk.  Mix in ¼ cup molasses and 1 tsp vanilla. Toast ½ cup pecans in a pan over medium heat for 5-7 minutes.  Pulse in a food processor until the pecans are fine pieces.  Note: Pecans can also be crushed in a large bag using a rolling pin or meat mallet.  In a separate bowl, toss the pecan pieces in 2 cups whole-wheat pastry flour or whole-wheat flour.  Add 2 tsp baking soda, 1 ¼ tsp ground ginger, 1 tsp cinnamon, ¼ tsp ground nutmeg and ¼ tsp salt and thoroughly combine.

Add the dry ingredients to the wet ingredients and mix until well incorporated.

Roll the dough into 1-inch balls and place 2 inches apart on a non-greased baking sheet.  Do not flatten the balls. Bake for 10-12 minutes, until the cookies have set but are still soft, not crispy (they will flatten out in the oven).  Let sit on baking sheet for 1 minute before transferring to parchment paper or a wire rack to cool.

For more recipes from Jessica Cerra, visit Triathlete.com/Recipes.

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