It’s officially pumpkin season!! That means pumpkin lovers are in for a treat this month. These cookies were chewy and they melt in your mouth so wonderfully when they are straight out of the oven? These are lower in sugar compared to other recipes, and are dairy free! Have a great long weekend. 
Recipe: Yields 25-26 cookies

Step 1

2 cups light spelt flour (or whole wheat)

2 tsp baking powder

1/2 tsp baking soda

Step 2

1 cup organic pumpkin puree (from can)
1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/2 tsp sea salt

Step 3

1 large organic cage free egg

1/2 cup melted coconut oil

1/2 organic coconut palm sugar

1 tsp pure vanilla extract

3/4 cup semi sweet chocolate chips (Enjoy Life brand)

Preheat oven to 350°F and line two baking sheets with parchment paper.

In 3 separate bowls (one large bowl included), combine step 1 in a large bowl, then step 2 and 3 in two small bowls until well incorporated. Add step 2 and 3 into the large bowl and mix until well combined, then add chocolate chips and mix evenly.

Scoop 2 tbsp of the cookie batter on the baking sheet (or use a cookie scoop). Place cookies in the oven and bake for 15 minutes.

When ready, allow the cookies to cool on the counter for 5 minutes. Devour when ready! These stay fresh in an air tight container on the counter for 1-2 days, however, they are best stored in the refrigerator. 

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