Soft Pumpkin Chocolate Chip Cookies

Pumpkin + Dark Chocolate = antioxidant heaven

God knew exactly what he was doing with this one. When you combine beta carotene and fiber rich pumpkin with antioxidant powered dark chocolate, oats, flax meal and other fab ingredients in these nourishing cookies that are clean enough for breakfast, you get a soft, pumpkin bready-like consistency that gives when you bite into them. And. I’m not mad at them if they’re just a little warm. And if it’s healthy enough o power you up for breakfast, I know I’ve done heaven’s work. I spent some time on this recipe for you, so you can feel confident what you get is going to come out amazing. Just in time for the season. Gluten, dairy and refined sugar-free! I’m looking out for your heart!

Download my FREE PUMPKIN RECIPE EBOOK for all kinds of yummy recipes. I love you too, pumpkin.

Makes 24 cookies

Soft Pumpkin Chocolate Chip Cookies

Ingredients

1 1/2 Cup AP Gluten-free baking flour

1 1/2 Cup Oat flour (you can also just pulse quick cook oats in a food processor until fine)

1/2 Cup Coconut Sugar

2 teaspoons Flax Meal

2 teaspoons Cinnamon

2 teaspoons Pumpkin Pie Spice

1 teaspoon Baking Powder

1/2 teaspoon Sea Salt

1/2 Cup Pumpkin Puree

3 eggs

1/4 Cup Maple Syrup

2 tablespoons Coconut Oil, melted

1/2 Cup Dairy Free Chocolate Chips

Direx:

1) Preheat oven to 350 F and prepare a baking sheet with parchment paper or Silpat.

2) In a mixing bowl, combine dry ingredients except chocolate chips . In a separate bowl, whisk together wet ingredients, and fold into dry mixing until just incorporated taking care not to over mix. Fold in chocolate chips.

3) Using a cookie scoop, portion onto lined baking sheet leaving a couple inches apart and press down just slightly. Bake for 12 minutes and remove from oven. Allow to cool on cooling rack for at least 30 minutes before serving. Store in a sealed container in the refrigerator to prevent from drying out.

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