Pumpkin Chocolate Chip Cookies
I know it’s November, but I still have pumpkins, and I don’t feel like I did October justice with the whole pumpkin thing. So here’s another pumpkin recipe for y’all. 🙂
Pumpkin-Chocolate Chip Cookie Bars
Ingredients
- 1/2 Cup Pureed Pumpkin (ideally fresh)
- 3/4 Cup Arrowroot Flour
- 1 Cup Almond Flour
- 1/4 Cup Coconut Shreds
- 1/2 Cup Macadamia Nuts
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1/4 Tsp Stevia Powder
- 1/8 Tsp Monk Fruit Powder (add more if more sweetness is desired)
- 1/4 Cup Coconut Oil
- 1 Tsp Vanilla Extract
- 1/2 Tsp Vinegar
- Ground Bakers Chocolate (I used some stevia-sweetened chocolate that I found here in Guanajuato) OR Cacao Nibs (optional, and use as much or as little as you'd like!)
Instructions
- Pureed the pumpkin if necessary
- Use a food processor to process the macadamia nuts/coconut into as fine a powder as possible.
- In a mixing bowl, mix together all the dry ingredients including the ground chocolate.
- Add the pumpkin, vanilla, and coconut oil into the dry ingredients. The mixture will be reminiscent of a sticky dough.
- Put the dough in the fridge for 45 minutes or the freezer for 15 minutes to set up. Preheat the oven to 350 degrees Fahrenheit.
- 6. After letting the dough chill, take it out of the fridge/freezer. Press the dough into the bottom of a 9x13 pan (make sure you either use parchment paper or grease the pan).
- 7. Bake cookies for 10-15 minutes or until golden brown.
- 8. Remove from oven and let cool before serving.
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https://travellingtreats.com/2018/11/21/pumpkin-chocolate-chip-cookies/