Quick Pumpkin Chocolate Cookies

a comfort food that is guilt free

One would think that I make this recipe only in fall however the smell of these baking is a year round comfort cookie for me. The recipe is quickly prepared in one bowl and no electric mixer is needed. NOTE - Sometimes I use 1 cup of nut flour and ½ cup oat bran.

Ingredients

• 1/3 cup pumpkin puree

• 3 tbsp coconut oil, melted and cooled

• 1/4 cup almond butter

• 1/2 tsp vanilla extract

• 3 tbsp maple syrup

• 1/4 cup coconut sugar

• 1 egg

• 1.5 cups almond flour, paleo flour, or hazelnut flour

• 1/2 tsp cinnamon

• ¼ teaspoon fresh grated nutmeg

• ½ tsp ground ginger

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 cup 100% dark chocolate chips 

• 1/4 tsp sea salt

Direction

• M

  1. Preheat your oven to 350 degrees and line a cookie sheet with parchment, or grease it lightly with coconut oil.

  2. In a medium bowl, mix together pumpkin purée, melted + cooled coconut oil, almond butter, maple syrup, and vanilla. Mix until smooth.

  3. Add coconut sugar and mix once again until fully incorporated. Add egg and stir to combine.

  4. Now add almond flour, spices, baking powder, baking soda, and salt, making sure to sprinkle the leavening agents over the entire surface area of the flour so as to incorporate it well. Mix thoroughly.

  5. Fold in chocolate chips. Form into 2-3 tbsp amounts and press down slightly. Add more chocolate chips on top if desired.

  6. Bake for 15-20 minutes until cookies are fluffy and golden brown around the edges.