Coconut Flour Pumpkin Chocolate Chip Cookies
Prep time 10 mins, Cook time 20 mins, Total time 30 mins
Ingredients
• ½ cup coconut flour
• ½ cup maple syrup
• ½ cup canned pumpkin
• ½ cup butter, melted
• 1 Tbsp vanilla extract
• ½ tsp sea salt
• ½ tsp baking soda
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 cup dark chocolate chips (I used Guittard 63% cacao)
Instructions
1. Preheat the oven to 350 F
2. In a large bowl, mix the melted butter, pumpkin, maple syrup and vanilla until well combined
3. In a small bowl, mix the coconut flour, baking soda, salt and spices.
4. Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps
5. Add your chocolate chips
6. Plop on a parchment lined baking sheet (I use a nifty scoop that spoons out about 1 Tbsp of batter, so I ended up with about 30 tiny cookies)
7. Bake for 15 to 20 minutes
8. GENTLY transfer to a wire rack and Allow to cool COMPLETELY before eating them. No matter how much you're tempted...
9. Keep them in the fridge for the best tasting pumpkin cookie you've ever had.
10. The end.
Recipe by Allison Nichols| Holistic Health & Nutrition Counselor at
http://friskylemon.com/2013/08/27/re-post-coconut-flour-pumpkin-chocolate-chip-cookies/