Matt loves baking cookies with me, so it was the perfect hurricane activity for us on this blustery weekend. It’s our first hurricane season as coastal dwellers, so we both have a bit of cabin fever by now.
I also wanted to bake something and eat it up before Whole 30 starts on Wednesday. I don’t have much of a sweet tooth, but it’s impossible to resist a fresh, warm cookie! And I do love chocolate.
These cookies are perfect for Celiac and Gluten Free folks. I find that a lot of gluten-free flour mixes have weird after-tastes and a lot unnecessary filler, so I prefer using coconut or almond flour, as a purest.
It’s important to note when baking with Coconut flour, that it does not “rise” or “spread” so you will want to shape your cookies exactly like you want the end result to look! Coconut flour also gives you a soft cookie, not a crispy one. So Matt really likes these cookies for making Ice Cream Sandwiches!
Coconut Flour Chocolate Chip Pumpkin Cookies
Makes 10 cookies
1/2 cup Coconut Flour (I use Bob’s Red Mill)
1/2 cup pumpkin puree (I use target brand- it’s always in stock and has 1 ingredient!)
1 tsp. cinnamon
1/2 cup chocolate chips
1/2 teaspoon baking soda
1/3 cup melted, then cooled butter
1 teaspoon vanilla
1/3 cup molasses/ maple syrup for Paleo or Brown Sugar for Gluten Free
3 cage free Eggs
Preheat oven to 350 degrees.
- Combine all Dry ingredients: Flour, Sugar (optional), baking soda, cinnamon
- Add wet ingredients: eggs, vanilla, pumpkin, syrup for paleo, cooled liquid butter
- Add chocolate chips and stir thoroughly by hand
- Roll dough to smooth and then shape cookies by hand, lay onto parchment paper or greased cookie sheet
- Bake for 15-17 minutes until bottoms of cookies are a rich golden brown