I’ve said it before and I’ll say it again – I love cookies.
Like, instead of a wedding cake, I would want cookies. Or cupcakes (which is what my hubby and I did in lieu of cake!).
So with that in mind, you know when everyone is going pumpkin crazy for the Fall season, that means I’m gonna be baking up some pumpkin cookies.
Step into fall with these moist sweetly satisfying pumpkin chocolate chip cookies…
Gluten-Free Pumpkin Chocolate Chip Cookies Recipe Ingredients:
- 2 cups of Bob’s Red Mill Paleo Flour
- 1/2 c coconut sugar
- 2 t baking powder
- 2 t organic cinnamon
- 1/2 t sea salt
- 1 t baking soda
- 1 t xantham gum
- 2 t organic pumpkin spice OR 1 T of Purium Pumpkin Spice Protein (organic too!)
- 1 can organic pumpkin
- 1/2 c grass-fed butter or vegan butter or coconut butter, melted
- 1 organic or farm fresh egg, beaten
- 1 T organic vanilla extract
- 1 cup of organic, sugar-free chocolate chips
Step one: Preheat oven to 350.
Step two: Mix all dry ingredients together and create a well in the middle.
Step three: Pour in all “wet” ingredients into the well.
Step four: Mix all ingredients together.
Step five: Stir in the chocolate chips.
Step six: Bake for 15-18 minutes (get that pumpkin cooked).
Step seven: Bless these beauties and give them to those who are in need of being cheered up. After getting rained on, I presented my husband with these and he instantly felt better (it really works! ;)).
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