These Pumpkin Chocolate Chip Cookies are sure to be a new favourite in your home. The pumpkin in these cookies provides so much deliciousness, not to mention nutrition.
Makes 20 cookies
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup brown rice flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. ground ginger
1/4 tsp. ground cloves
2 flax eggs
3/4 cup pumpkin purée*
1/4 cup maple syrup
1 tsp. vanilla extract
1/3 cup melted coconut oil
1/2 cup mini non-dairy chocolate chips
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients flours, baking soda and powder, cinnamon, nutmeg, ginger and cloves.
- In a smaller bowl, combine wet ingredients flax eggs, pumpkin, maple syrup, vanilla and melted coconut oil. Make sure coconut oil is not too hot once you melt it.
- Add the wet ingredients to the dry and mix just to combine. Fold in chocolate chips.
- Scoop out batter and form into ball with hand. Press down into cookie shape on baking sheet. Bake for 15 minutes or until golden brown.
- Cool for 10 minutes on a cooling rack. Refrigerate for up to a week or freeze for up to 3 months.
*I used fresh pumpkin I roasted myself so if you use the canned stuff these cookies may be a little more wet.
**If you are a seasoned baker, you could sub in different flours. For instance, if you don’t like brown rice flour, you could use spelt or whole wheat or buckwheat. You may need to alter the moisture as some flours absorb more liquid.
Nutrition facts per serving Calories 119; protein 2 g; fat 7 g; carbs 14 g