HEALTHIER PUMPKIN CHOCOLATE CHIP COOKIES
There's nothing I love more during this season than baking a yummy pumpkin or apple dessert on a brisk fall day and enjoying it with a nice warm cup of coffee! Who's with me?!
Today I'm sharing a healthier version of my favorite fall cookies - pumpkin chocolate chip! They are gluten and dairy-free and still absolutely delicious! I pinky promise!!
I N G R E D I E N T S
Servings: 15-17 cookies
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree
- 3/4 cup Nestle Toll House simply delicious allergen-free semi-sweet chocolate chips
I N S T R U C T I O N S
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a mixing bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, then set aside.
- In a separate bowl, mix together the coconut sugar and coconut oil until well combined. Mix in the egg and vanilla, then blend in pumpkin puree.
- Slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed. (The batter will probably be pretty wet just fyi!) Then fold in chocolate chips with a rubber spatula.
- Drop roughly 2 Tbsp of dough at a time onto baking sheet, keeping the cookies spaced about two inches apart.
- Bake cookies for about 23-25 minutes. They'll still be pretty soft right out of the oven, so be sure to let them cool for several minutes before transferring to a wire rack.
- Store in a single layer in an airtight container and try not to eat them all in one sitting ;)
Be sure to tag us on Instagram or comment down below if you make a batch of these and let us know what you think! - Kendra