Bake a Difference w/ OXO

Y’all…it’s September.

I’ve waited long enough.

Get ready to be bombarded w/ tons of pumpkin recipes.

I have been dying to share a pumpkin pancake recipe with y’all for basically 3 months.


Today is about cookies.

We are giving to charity today.

I love it.

You know, one of the main reasons I’m going back to school to become a nurse is children.

I love kids.

Not that I’m by any means ready to have my own, I’ll just stick to googling at other people’s little babies for now.

There is just something so magical about kids, especially when they have cancer.

So, that’s what I want to do, work with children who have cancer.

They are fearless, so brave, never noticing or giving any attention to any cancerous condition they may have.

That’s more than I can say for myself.

I’m pretty sure I complain about a lot of things that I shouldn’t.

But, looking at these kids…well, it inspires me…it inspires me to be a better person.

Nursing is going to challenge me…and working with children is going to change me into a better person than I already am. 🙂

That’s why I’ve geared up to Bake A Difference with OXO and Cookies for Kids’ Cancer.

The kind folks at OXO sent me an OXO Good Cookie Tool Set to help with all of my cookie baking needs.


This is the awesome part, OXO is donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in September.

So, I just helped raise $100!!!

Now, here’s the even more awesome part: YOU CAN HELP TOO!!!

For each specially marked item sold

(I.E. items containing this tag)


OXO will donate 25 cents in support of pediatric cancer research as part of their $100,000 pledge.

To get started helping with this campaign, you can purchase any or all of the cookie tools that I used to bake with here!

Won’t it be great to make a difference in these childrens’ lives? Oh yes!

Oh, and of course, you get some top of the line OXO baking products! SCORE!

These children deserve cookie(s)…that’s plural.

Hello, pumpkin.


Let’s add some almond butter.


I accidentally picked up the crunchy version the other day at the store…best accident ever.

Add some walnuts for a bit of crunch.


These are pumpkin bread cookie “bites” because our eaters are kids and kids are small


so they get small food…duh.

Plus, small cookies are cuter and you can eat more of them.

Hello homemade coconut butter…putting this on top of the cookies is the best idea you can have…




These cookies are super fluffy and chewy!


Plus, they are healthy.


That’s always a bonus.

Oh, oh…and…


that little mountain of snowy white coconut butter on top


make these babies taste like cake.


What are you waiting for? Get to baking 🙂

OH, and to follow and participate in the OXO & Cookies for Kid’s Cancer on Social Media:

Follow @OXO on Twitter

Follow @Cookies4Kids on Twitter

Follow @OXO on Pinterest

Follow Cookies 4 Kids on Pinterest.

Follow @Cookies4Kids on Instagram

Follow OXO on Instagram

Like OXO on Facebook

Like Cookies For Kids Cancer on Facebook






5.0 from 1 reviews
Pumpkin Bread Bites
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 28
All the flavors of pumpkin bread packed into a chewy, fluffy, bite-sized cookie perfect for snacking. Add chopped walnuts for a bit of crunch! Paleo, gluten-free, vegan, and refined sugar-free!
  • 1 15 oz. can pure pumpkin puree, preferably organic
  • 2 T. melted coconut oil
  • 2 t. pure vanilla extract
  • ¼ c. pure Maple syrup
  • 1 T. coconut nectar
  • 2 T. all-natural, unsalted no-stir, crunchy almond butter
  • 2 T. ground flaxseed meal
  • 2 T. almond flour
  • ¼ c. coconut flour
  • 2 t. ground cinnamon
  • ¼ t. salt
  • ¼ c. finely chopped raw, unsalted walnuts
  • coconut butter, homemade (check recipe index) or store bought, slightly melted, for topping
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine all of the ingredients (except coconut butter) until a dough begins to form.
  4. Using a small cookie scoop, drop the dough by rounded teaspoons onto the prepared baking sheet.
  5. Bake for 20-22 minutes, or until the bottoms of the cookies are slightly golden brown.
  6. Let cool completely before icing.
  7. Top with melted coconut butter.

Nutritional Facts (1/28th of recipe: coconut butter not included): Calories: 50, Total Fat: 5.7g, Sodium: 2.16mg, Potassium: 38mg, Total Carb: 5g, Dietary Fiber: 1.5g, Sugars: 2.6g, Protein: .7g



  1. Celeste says:

    This looks so amazing!! Can’t wait to try them. Is the coconut nectar in liquid or crystal form?
    🙂 Thanks

    • Chelsy says:

      Celeste! It’s in liquid form…you could probably use honey if you can’t find it 🙂

      • Celeste says:

        Great, thanks for replying. 😀 I can get my hands on that.
        Although I just realised 2 things I can’t get my hands on: almond flour and ground flaxseed meal. :/ Damn. Is there anything I could replace those with or can I just not make it?
        Thank yoouu

        • Chelsy says:

          you can make almond flour by pulsing raw almonds in a food processor and you can make flaxseed meal by grinding flax seeds in a food processor until they reach a powder-like form. Hope that helps 🙂

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