|Top of incline looking down.|
So last week was one of my friends, Eric Chin's bday! So I decided to make some pumpkin cookies for him. Little did I know he was baking his famous cookies and placed them right next to my pumpkin cookies. Therefore I had lots of leftovers, haha, but it's ok since Eric liked them and I ate them for breakfast the next few days. I wanted to find a recipe that was simple, but used pumpkin. I splurged and got some dark chocolate chips instead of the enjoy life since I knew the dark chocolate would go well with the pumpkin. They were simple and quite tasty.
- 1/2 cup coconut flour
- 1/2 cup maple syrup (I used honey)
- 1/2 cup canned pumpkin
- 1/2 cup butter, melted
- 1 Tbsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup dark chocolate chips
- (I actually added an egg too so they would stay together better)
- Preheat the oven to 350 Degrees
- Mix the Pumpkin, melted butter, vanilla, and maple syrup (or sweetener of your choice) in a larger bowl
- Mix coconut flour, baking soda, salt, and the spices (nutmeg, cinnamon, cloves, ginger) in a separate bowl.
- Slowly add the dry ingredients to the wet. I just did it little by little and beat it vigorously so there were no clumps. Its like a tabata beat, beat for 20 seconds and then 10 sec break! My arm was hurting..haha.
- Add the chocolate chips
- I just used a regular cookie tray and no parchment like the recipe says and it worked just fine. Just make the cookies small or they won't cook all the way through.
- I baked for around 20 minutes. It is hard to tell when they are done, but they should look a little brown along the edges.
- Make sure to let them cool or they will fall apart!
EAT EAT EAT!!! Might have to make these for my cookie exchange too, but I think I'll try a new recipe :-) Enjoy!