Canned pumpkin is one of my favorite pantry items. It not only adds wonderful flavor to these cookies, but it also provides fiber. I have these as a snack or a grab a couple for breakfast to help me stay full until lunchtime. If you want to make these vegan, simply swap in vegan chocolate chips.
- Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine melted coconut oil, pumpkin puree, coconut sugar (or brown sugar), vanilla extract and egg in a mixing bowl until smooth.
3. In a separate bowl, combine chickpea flour, baking powder, baking soda, ground cinnamon and salt. Add dry ingredients to the wet ingredients and stir until well mixed. Stir in chocolate chips.
4. Place the dough in the fridge for 15 minutes. Scoop the dough onto the prepared baking sheets (8 cookies per baking sheet). Bake for 12 minutes. Allow to cool on the baking sheets for 10 minutes, then cool on wire racks.
Pumpkin Dark Chocolate Chip Cookies (Gluten-Free)
Makes 16 cookies
All you need:
1/2 cup coconut oil, melted
1/2 cup 100% pure pumpkin puree
1/2 cup coconut sugar (or brown sugar)
2 teaspoons pure vanilla extract
1 egg
1 1/2 cups chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dark chocolate chips
All you do:
- Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine melted coconut oil, pumpkin puree, coconut sugar (or brown sugar), vanilla extract and egg in a mixing bowl until smooth.
- In a separate bowl, combine chickpea flour, baking powder, baking soda, ground cinnamon and salt. Add dry ingredients to the wet ingredients and stir until well mixed. Stir in chocolate chips.
- Place the dough in the fridge for 15 minutes. Scoop the dough onto the prepared baking sheets (8 cookies per baking sheet). Bake for 12 minutes. Allow to cool on the baking sheets for 10 minutes, then cool on wire racks.