It’s a pumpkin craze in my kitchen lately. I can’t get enough, and I know I’m not the only one. So I’ve taken it upon myself as a duty to the paleo and gluten free communites to try to find as many delicious pumpkin recipes to sample for you and share. 😉 It’s a tough job my friends. heehee. (Testing these cookies for you right now.)
This recipe comes from Picket Fence Paleo Blog
1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg- I recommend using just a little less than this!
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup organic Honey
1/2 cup canned organic pumpkin puree
1/2 cup melted coconut oil
1 Tbsp gluten free vanilla
1/2- 3/4 cup mini-chocolate chips- Use dark chocolate or a non-dairy gluten-free version
-Preheat the oven to 350
-In a large bowl, mix melted coconut oil, pumpkin, honey and vanilla until well combined together
-In a small bowl, mix the coconut flour, baking soda, salt and spices
-Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps (I used my kitchen-aid for more power)
-Add your dark chocolate chunks or chocolate chips
-Scoop on a parchment lined baking sheet (I used my cookie scoop for the perfect round cookie balls)
-Bake for 13-15 minutes (I like to pull them out on the earlier end so they can continue to bake on the cookie sheet, but without too much heat and then they’re extra soft)
-Cool and then Enjoy!
-I chilled mine in the fridge and they were AMAZING!!