Gluten-free Pumpkin Chocolate Chip Cookies
/I’ve been in the mood to bake something festive and seasonal. I’m not a huge pumpkin pie fan - it’s okay and I’ll eat it, but I would always choose apple pie over pumpkin. BUT it’s fall and I felt like I needed to bake something with pumpkin soooo I decided on pumpkin chocolate chip cookies and honestly, they’re so good. This might even be something I bake year round because they’re that good. They have the perfect consistency - super moist (we’re all cringing at the word, I know) and chewy with the perfect amount of sweetness and flavor. I hope you love them as much as I do!
Ingredients:
1/2 cup pumpkin puree
1/4 cup cashew or almond butter
1 room temperature egg
6 tbsp maple syrup
2 tsp vanilla extract
2 cups and 2 tbsp almond flour
2 tbsp coconut flour
1/2 cup and 1 tbsp coconut sugar
1/2 tsp baking soda
1/2 tsp sea salt
3 tsp pumpkin pie spice
1/2 tsp cinnamon
3/4 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix all of the wet ingredients together using a whisk.
Mix the dry ingredients in a separate bowl and then add the dry ingredients to the bowl with the wet ingredients. Stir until well combined. Fold in the chocolate chips.
Cover the dough and place in the fridge for at least 30 minutes to set.
Take the dough out of the fridge and roll into 1 inch balls and place on greased cookie sheet. Note: I use coconut oil to grease the cookie sheet and you may have to grease your hands with the oil too so that the cookie dough doesn’t stick to them.
Flatten each cookie dough ball so that the cookies bake more evenly.
Place in oven and bake for 12-14 minutes or until the edges are set, but center is still soft.
Place on cooling rack and let cool for 5-10 minutes. Enjoy!
