Gluten -Free Pumpkin Chocolate Chip Cookies

Ingredients:

Wet Ingredients:

• ¼ C grass-fed butter or organic palm shortening, melted
• 2 Tbs. coconut oil, melted
• ½ C natural sweetener such as coconut sugar, date sugar, unrefined cane sugar, etc.

• ½ C pumpkin puree (preferably homemade)
• 2 pasture raised eggs
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 C gluten free flour (I use homemade buckwheat flour)
• 2 Tbs coconut flour
• ¼ tsp unrefined salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp baking soda
• ½ C crispy walnut or pecan pieces
• ½ C dark chocolate chips or dark chocolate bar chopped into small chunks

Instructions:

1. Preheat the oven to 350 and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk butter, coconut oil, and sweetener together.
3. Add the pumpkin, eggs, and vanilla and blend until smooth.
4. Add all the dry ingredients and mix well.
5. Stir in the chocolate chips and nuts.
6. Spoon the cookie dough onto the cookie sheet. Form the shape that you want because they will not spread much during baking.
7. Bake for 12-15 minutes.
8. Cool on the tray for 5 minutes before removing.

 

Best when eaten at room temp.

 

 

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