Description
Rich, moist, chocolate-pumpkin goodness all in one delicious cookie.
Ingredients
Scale
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3/4 cup turbanado sugar
- 2/3 cup healthy oil (I used virgin coconut oil)
- 1 egg
- 1 cup organic coconut flour
- 1 cup gluten-free oat flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon coconut milk (or any milk)
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips (use Enjoy Life for dairy-free)
- 1/2 cup finely chopped walnuts (optional)
Instructions
- Combine pumpkin, sugar, oil, and egg.
- In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt.
- Dissolve the baking soda with the milk and stir in.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet, top with a sprinkle of organic sugar (optional)
- Bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm.
- Prep Time: 10
- Cook Time: 12