9 Oct


It’s officially pumpkin season!! That means pumpkin lovers are in for a treat this month. These cookies were chewy and they melt in your mouth so wonderfully when they are straight out of the oven๐Ÿ˜› These are lower in sugar compared to other recipes, and are dairy free! Have a great long weekend. 
Recipe: Yields 25-26 cookies

Step 1

2 cups light spelt flour (or whole wheat)

2 tsp baking powder

1/2 tsp baking soda

Step 2

1 cup organic pumpkin puree (from can)
1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/2 tsp sea salt

Step 3

1 large organic cage free egg

1/2 cup melted coconut oil

1/2 organic coconut palm sugar

1 tsp pure vanilla extract

3/4 cup semi sweet chocolate chips (Enjoy Life brand)

Preheat oven to 350ยฐF and line two baking sheets with parchment paper.

In 3 separate bowls (one large bowl included), combine step 1 in a large bowl, then step 2 and 3 in two small bowls until well incorporated. Add step 2 and 3 into the large bowl and mix until well combined, then add chocolate chips and mix evenly.

Scoop 2 tbsp of the cookie batter on the baking sheet (or use a cookie scoop). Place cookies in the oven and bake for 15 minutes.

When ready, allow the cookies to cool on the counter for 5 minutes. Devour when ready! These stay fresh in an air tight container on the counter for 1-2 days, however, they are best stored in the refrigerator. 

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