These pumpkin chocolate chip cookies are soft & chewy. They’re also grain and nut free. I originally created this recipe to make pancakes, but that was a major fail. As I mixed everything together, instead of turning out like pancake batter, I had a thick dough. Sooo, I decided to make cookies and add chocolate chips. They’re very lightly sweetened and make a great fall dessert. Once it hits September, I’m all about pumpkin everything. I’m your stereotypical white girl who loves fall. These cookies would pair well with my Pumpkin Spice Coffee and a crisp fall day 😉
Ingredients
- 1 cup organic pumpkin puree
- 1.5 cups full-fat coconut cream
- 1 pastured egg
- 2 tbsp coconut oil
- 2 cups cassava flour
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch of salt
- 1/2 cup Enjoy Life chocolate chips
Servings: cookies
Instructions
- Pre-heat oven to 350 degrees
- Line a baking sheet with parchment paper
- Mix dry ingredients together in a bowl
- Mix wet ingredients together in a separate bowl
- Pour wet mixture into dry and mix everything together until you get a thick dough
- Fold in chocolate chips
- Roll dough into even-sized balls and place on baking sheet
- Flatten out a bit so they are cookie-shaped
- Bake for 20-25 minutes, or until toothpick comes out clean
- Allow to cool & then eat!
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