Gluten-Free Pumpkin Dark Chocolate Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: about 20
 
Ingredients
  • ¼ cup coconut flour
  • ¼ cup organic, unrefined coconut oil, melted
  • 4 organic eggs
  • ¾ cup pumpkin puree
  • 2 Tbsp pure maple syrup
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp ground ginger OR 1 tsp fresh grated ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tsp cinnamon
  • ¼ tsp ground cardamom
  • pinch sea salt
  • 1 cup dark chocolate chips [the darker the better]
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium-sized mixing bowl add eggs, melted coconut oil, pumpkin puree, maple syrup and vanilla extract.
  3. Using a hand mixer or whisk, mix ingredients until smooth.
  4. Next add all other ingredients [excluding chocolate chips]. Continue mixing until there are no longer any lumps and the batter is well combined.
  5. Last, add chocolate chips and fold into batter. Your batter will be pretty wet and sticky.
  6. Spoon about 2 Tbsp batter into balls and place onto parchment paper lined baking sheet. You can place your dough balls fairly close together because the cookies will not spread much when baking.
  7. Using the back of a spoon, press down on the dough balls slightly to flatten out a bit.
  8. Bake for 15-20 minutes until they start to turn golden brown.
  9. Remove from oven and let cool. Once cooled store in an airtight container for up to one week. I store mine in the fridge for added freshness.
  10. serving suggestion: these cookies make delicious ice cream sandwiches! Just add your favorite softened coconut milk ice cream between cookies and enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/gluten-free-pumpkin-dark-chocolate-cookies/