Pumpkin Chocolate Chip Cookies
Ingredients
Wet Ingredients
-
4
tablespoons
coconut oil, softened
-
1
cup
coconut sugar
-
⅔
cup
pumpkin puree
-
1
tablespoon
fresh ginger
-
½
teaspoon
salt
-
2
teaspoons
cinnamon
-
½
teaspoon
nutmeg
-
½
teaspoon
ground clove
-
2
teaspoons
vanilla
Dry Ingredients
-
2
cups
all-purpose flour
-
2
cups
almond flour
-
1
teaspoon
baking soda
Add-ins
-
½
cup
dark or bittersweet chocolate chips
-
½
cup
toasted hazelnuts, roughly chopped
Instructions
- Combine softened coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves, and salt in a bowl and mix well.
- Add almond flour, all-purpose flour, and sprinkle baking soda over the mixture. Mix until combined.
- Stir in chocolate chips and hazelnuts, then refrigerate the dough for at least 15 minutes.
- Scoop the dough into 1-ounce balls and flatten slightly.
- Bake in a preheated oven at 350°F for 13-15 minutes, then let cool on the tray for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
144
Total fat
4.7g
Total carbohydrates
16.1g
Total protein
2.7g
Sodium
109.1mg
Cholesterol
0mg
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