Pumpkin Chocolate Chip Cookies (Dairy & Gluten-Free)
- Wet Ingredients:
- Large eggs - 2
- 1/2 cup pumpkin or squash pulp (100 grams) cooked and well drained. (if mixing by hand, mashed)
- Maple flavoring - 1/2 teaspoon
- Pure vanilla extract - 1 tablespoon
- 2 cups Just Like Sugar Brown natural chicory root sweetener, or 5 1/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 1/2 cups raw honey, or your favorite sweetene
- 1 cup coconut butter, 227 grams. (If mixing by hand, soften it first by placing the container in a lukewarm water bath.)
- Dry Ingredients:
- Almond meal or flour - 1 cup
- Arrowroot flour - 3 tablespoons
- Unprocessed salt - 1/2 teaspoon
- Pumpkin pie spice - 1 tablespoon
- Add last:
- Coarsely chopped nuts, soaked and toasted if possible - 1 1/2 cups
- 1 cup frozen Pascha 100% Cacao Organic Dark Chocolate Baking Chips Unsweetened. Leave chips in the freezer until you add them
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- In a food processor or mixing bowl, add the dry ingredients: eggs, pumpkin, maple, vanilla, sweetener. Mix well to liquefy completely. Add coconut butter and mix well again until smooth.
- To the ingredients in the food processor, add the dry ingredients: almond meal, arrowroot, salt, and pumpkin pie spice. Mix well. If the dough starts to fall apart, add a bit more arrowroot or almond meal until the dough is fairly cohesive. Pulse in the chopped nuts very briefly so they’re in large pieces.
- Place the dough in a bowl and chill to firm up for about 15 minutes, no longer, or it will be hard to stir in the chips. Then remove from the refrigerator and stir in the frozen chips. You may need to use your hands for this. Spoon 1-inch rounds on the cookie sheets. These cookies don't spread, so you can space them quite close. Grease your palms with coconut oil and press them flat with your hands. Try to place the chips on the insides of the cookies, so they don't melt all over the tray.
- Bake 18 to 20 minutes, until just barely brown on the edges. Remove from the oven, let cool on the pan, and enjoy!
Recipe posted with permission from the author
Recipe author: Jane Barthelemy
Originally posted on: janeshealthykitchen.com