Mmmmmmm Pumpkin. Chocolate. Cookies. Need I say more?? The texture of these with the coconut flour and the pure pumpkin puree is downright soft and the kick of nutmeg and pumpkin pie spice is so good with the creaminess of chocolate or carob chips. As usual, these are pretty healthy, without added sugar or unhealthy fats. I’m loving avocado and coconut flour in lieu of other usual fat sources in baking lately! Vegan and gluten free friendly. No nuts no dairy either if that is important in your family.
1/2 cup coconut flour
3/4 puree pumpkin (5 oz)
1 very ripe banana (3.9oz)
1/2TBS vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1/2 tsp baking soda
1/2tsp stevia granules
1/2 tsp nutmeg
1tsp pumpkin pie spice
1/2 cup chocolate or carob chips!
Combine all wet ingredients in a blender until very creamy. Mix dry ingredients in a bowl then pour wet ingredients into dry and mix well. The cookie dough itself is good enough to eat, and since there are no eggs here, go for it!! Then fold in your chocolate or carob chips, form into balls (mine made 17 the size I like), and lightly smush down. These don’t rise or expand much, so I like flattening them out a little and you don’t have to spread them too far apart. Soft and chewy. I always prefer dense desserts over cakey textures myself 🙂
Then I bake for 20 minutes at 350F
If you are really feeling crazy, you could eat one with an almond dark chocolate cookie with some chocolate Halo Top ice cream….. 😎 Pictured.
Makes 17 cookies (0.6oz each)at approx: