Pumpkin Chocolate Chip Cookies
Total Time
28 minutes
Prep Time
15 minutes
Cook Time
13 minutes
Rating
4.5 out of 5 stars
(19)
Ingredients
24 servings
- 4 tablespoons coconut oil, softened ( or butter or vegan butter)
- 1 cup, 154 grams coconut sugar (or regular sugar)
- 2/3 cup pumpkin puree (canned or homemade)
- 1 tablespoon fresh ginger (or use ground ginger)
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (freshly grated preferred)
- 1/2 teaspoon ground clove
- 2 teaspoons vanilla
- 2 cups, 184 grams, all -purpose flour or oat flour or gluten free blend
- 2 cups, 192 grams, almond flour (not almond meal!) or sub more AP or GF flour
- 1 teaspoon baking soda
- 1/2 cup dark or bittersweet chocolate chips
- 1/2 cup toasted hazelnuts, roughly chopped
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Preparation
Step 1
In a bowl combine softened (not melted) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves and salt. Mix until thoroughly combined.
Step 2
To the wet mixture add almond flour, oat flour and sprinkle baking soda evenly over the top. Gently mix it all together. (Weigh ingredients for best results!). The dough is stiff.
Step 3
Add chocolate and nuts. Mix just to combine.
Step 4
Refrigerate 15 minutes.
Step 5
Scoop into 1-ounce balls onto a sheet pan. Flatten slightly.
Step 6
Bake in preheated oven at 350 for 13-15 minutes. Allow to rest on the pan for 5 minutes before moving to a cooling rack.
Step 7
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