Fall Pumpkin Chocolate Chip Cookies


During the Fall season, I always crave something made from pumpkin. So I decided to find a quick and easy recipe to satisfy my craving. Turns out everybody has enjoyed this recipe so much I've already made it twice in one week! The fragrance of these cookies will scream Fall when they are in the oven. They are so moist and chewy they end up just melting in your mouth. Best of all, these cookies are dairy free, gluten free and vegan!

Ingredients: 
1/4 cup canned pureed pumpkin (make sure you buy 100% pumpkin and not pumpkin pie) 
1/2 cup almond butter (or any nut butter you prefer, I like Maranatha Almond Butter
1/4 cup honey 
1 tsp vanilla extract
1 cup almond flour
1 1/2 tsp pumpkin pie spice (***see instructions below on how to make your own pumpkin pie spice) 
1/4 tsp baking soda
1/2 cup dark chocolate chips (I used Enjoy Life Semi-Sweet Chocolate Chips)
1/2 cup crushed walnuts, or pecans, or whatever you'd like (optional) 

Instructions:
1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. 
2. Combine all wet ingredients together in a mixing bowl and stir using a whisk. Combine dry ingredients in a separate mixing bowl.
3. Add wet ingredients to the dry ingredients and combine thoroughly. 
4. Scoop batter onto baking sheet with desired thickness. These cookies do not flatten out on their own so you may have to bake them a little longer if you make them thicker.
5. Bake for approximately 10-15 minutes and let cookies cool before serving. 

***To make pumpkin pie spice, combine 1 tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, and 3/4 tsp ground all spice. 

ENJOY! 























This recipe has been adapted from: thegirlwhowentpaleo.blogspot.com

This entry was posted on Monday, November 4, 2013 and is filed under . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

One Response to “Fall Pumpkin Chocolate Chip Cookies ”

Michelle Lancaster said...

I'm not much of a cook or baker, but I made these today for Thanksgiving with family and everyone loved them. Thanks for sharing! ;)