Pumpkin chocolate chip cookies are my all-time favorite kind of cookie. I love the cakey texture, pumpkin flavor, and of course the addition of chocolate. I didn't think it was possible to make a healthified version of this traditional flour-based cookie, but these will knock your socks off! Such a perfect fall treat!
INGREDIENTS:
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice (plus more for sprinkling)
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 eggs (preferably from pastured hens)
- 4 tablespoons raw honey
- 2 tablespoons grass-fed butter (or coconut oil), melted
- 2 teaspoons pure vanilla extract
- 1/2 cup chocolate chips ( I use this kind)
DIRECTIONS:
1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
2. In a medium-sized bowl, sift together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.
3. Add in pumpkin puree, eggs, honey, butter and vanilla and mix well.
4. Use a cookie scoop or tablespoon, and drop dough on baking sheet.
5. Bake for about 15 minutes, or until slightly browned.
6. Let cool on baking sheet, then sprinkle tops with more pumpkin pie spice, and devour!
Makes approximately 2 dozen cookies
(Adapted recipe from here)
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