Description
You’re in for a treat!! I made these with Laura Secord’s baking chocolate chips and they were simply decadent.
Ingredients
Scale
- 3/4 cup of canned pumpkin puree (not pumpkin pie filling!)
- 1/2 cup of room temperature organic butter or virgin coconut oil (refrigerate to get similar consistency)
- 2 eggs
- 1/2 cup of organic sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin spice
- 2 cups of gluten-free oat flour (gluten-free oats, grounded)
- 1/2 cup of brown rice flour
- 1 teaspoon of baking powder
- 1 cup of Laura Secord semi-sweet chocolate chips
Instructions
- Preheat oven to 300 F
- In a large bowl, combine flour, baking powder and pumpkin spice.
- In a small bowl, cream butter and sugar. Add in 2 eggs and mix well.
- Add butter mixture to dry ingredients and then add in pumpkin puree.
- Finally, add chocolate chips.
- Place cookie dough in balls on ungreased baking sheets, about an inch apart.
- Bake for 20-22 minutes.
- Allow to cool before serving.
- Enjoy!
Notes
- www.laurasecord.ca
- Prep Time: 10