Pumpkin Chocolate Chip Cookies


1 1/4 cups coconut flour           1 1/2 cups quick oats

1 tsp baking soda                      3/4 tsp salt

1 3/4 tsp ground cinnamon      1/4 tsp ground nutmeg

1/4 tsp ground ginger               1 cup melted coconut oil

1 1/3 cups light brown sugar    2/3 cup coconut sugar 

1 large egg                                1 tsp vanilla extract

1 1/4 cups canned organic pumpkin puree     

1 3/4 cup semi-sweet chocolate chips 


  • Preheat oven to 350 degrees
  • In a mixing bowl whisk together Flour, Oats, Baking Soda, Salt, Cinnamon, Nutmeg and Ginger for 30 seconds, set aside
  • In a separate bowl, mix Oil, Brown Sugar and Granulated Sugar until creamy.
  • Blend in Egg, Vanilla Extract and Pumpkin Puree
  • Slowly add in dry ingredients and mix until combined
  • Mix in Chocolate Chips
  • Let batter rest 5-10 minutes (This just gives the oats sometime to absorb the liquids  so batter isn't so sticky and cookies don't spread so much)
  • Scoop dough out 2 tbsp at a time
  • Bake in oven for 12-14 minutes
  • Allow to cool so the cookies don't crumble 

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