Boy oh boy do I have a yummy recipe to share with you today! I’ve been seeing recipes floating around that include chocolate and pumpkin and I have to be honest, at first it raised my eyebrows a bit. My first thought was, “Would those two ingredients go well together?”
I’m here to tell you YES THEY DO! These cookies were so good! A little too good, actually. Like, I didn’t trust myself to be alone in a room with them good. They were so soft and cakey, there is no way you could have just one.
My kids went berserk for them! A perfect after school snack or treat for your kiddos lunchbox. In fact I just stuck one in C’s lunch this morning!
I’m telling you…you must try this recipe!
Recipe source: makingtheworldcuter.com.
- 3/4 cup maple syrup OR honey
- 3/4 cup canned pumpkin
- 1/2 cup butter, melted
- 1 Tablespoon vanilla
- 1 egg
- 1/2 cup coconut flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350F.
- Mix wet ingredients (maple syrup, pumpkin, butter, vanilla and egg) in a stand mixer (or handheld) until they are well incorporated.
- Sift all of the dry ingredients (coconut flour, cinnamon, sea salt, baking soda, nutmeg, ground cloves and ginger) together into a small bowl and then add to your wet ingredients and mix well.
- Fold in chocolate chips.
- Using a cookie scoop, scoop out balls of dough and place on a parchment paper lined baking sheet and bake for about 18 minutes.
- Cool on a wire rack.
Makes approximately 3 dozen cookies (my batch yielded 38 cookies, using a small cookie scoop). Each serving (1 cookie) has approximately 9.3g of carbs and 0.8g of dietary fiber. Total NET CARBS= 8.5g.
77.5 Calories; 4.4g Total Fat; 0.7g Protein; 9.3g Carbohydrate; 0.8g Dietary Fiber; 7.9g Sugar; 11.2mg Cholesterol; 71.8 Sodium.