Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Gluten-free, Refined Sugar-free, Vegan Friendly
Tis the season for pumpkin everything! As much as I love summer, fall is my absolute favorite. I love the breeze, changing of the leaves, cuddling up to a cup of tea, and of course seasonal flavors.
These cookies come out so soft from the pumpkin puree and have the perfect fall twist to the traditional chocolate chip cookie. Gather a few wholesome ingredients and get ready for your entire kitchen to smell like fall!
Tag me at @nutritionbysam when you make them, I can’t wait for you to share them with your friends and family. They make the perfect seasonal and holiday treat!
Ingredients
1/4 cup butter or ghee (I really like the vanilla bean ghee from fourth and heart)
1 tsp vanilla extract
1/2 cup of coconut sugar
1 egg or flaxseed egg
1/2 cup pumpkin puree
1 1/2 cup blanched almond flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp pumpkin pie spice
1/2 cup dark chocolate chips or HU gems
To make:
Whisk together the butter/ghee, vanilla, sugar, egg/flax egg, and pumpkin
Add dry ingredients and mix well again
Lastly, add in the chocolate chips
Add dough to the fridge for 20 minutes to set
Line a cookie sheet with parchment paper
Preheat the oven to 350 degrees
Scoop cookie dough onto the cookie sheet leaving 2-3 inches apart from each cookie
The dough should make about 12 large cookies or 14 medium cookies
I like to add a few more chocolate chips on top
Bake for 15 minutes.
