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Here in Texas, we don’t get the gorgeous colors of fall that so many of you do.

I love being a Texas girl, but I always feel a twinge of jealousy for anyone who really gets to experience this season!

It is getting colder here, so I thought a little Fall baking was in order!

What follows may be the BEST cookies I have ever made.  They are simply divine.

I used Carob Chips in these cookies, but feel free to substitute Grain Sweetened Chocolate Chips if you like!

{Pumpkin} Chocolate Chip Cookies

ingredients

1 cup canned pumpkin puree
1 cup coconut sugar
1/2 cup coconut oil, melted
1 large egg
2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup carob chips

Directions

Preheat oven to 350F and line baking sheets with parchment paper.

In the bowl of a stand mixer, add pumpkin, sugar, coconut oil and vanilla.  Mix until well blended.  Add egg, and mix well.  (You want to add the egg AFTER you mix the coconut oil well with the other ingredients to keep the coconut oil from becoming solid again….when coconut oil comes in contact with anything cold, it will solidify.  If you blend the coconut oil with other ingredients first, it will keep lumps of coconut oil out your cookies!).

In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and mix until combined.

Stir in the carob chips.

Take large tablespoons full of dough and attempt to smooth and shape before dropping onto cookie sheet.  The cookies dough should be round and flat and smoothe, resembling close to the finished baked product.

Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough should be almost the same size and shape as the finished cookies as the batter does not spread much.


Enjoy your delicious FALL treat!

Linking up here!

**recipe adapted from kirbie’s cravings**

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