Gluten-Free, Grain-Free Paleo Pumpkin Chocolate Chip Cookies
Our little family was recently blessed enough to take a trip to our favorite place, Crested Butte, CO, during our favorite time of the year - fall! The Aspens are changing colors, the air is crisp, the sun is shining and the sky is crystal blue. It's unreal and unforgettable. We visited the local farmer's market, took a day trip to Aspen, did some baking, made lots of fires in the morning and at night, napped in the hammock and drove through some of the most beautiful Aspen Forests in all the country! Our cups overflowed, and we came back refreshed and recharged! And also ready to start baking with one of our favorite fall vegetables - pumpkin!
Our whole family loves these gluten-free, grain-free, yeast-free, cookies made with the Guiltless Superfood 7 Seed Flour. What a gift it is to have a healthy alternative for my little ones when usually "treats" this time of year are anything but a treat for your mind, body and spirit! (talk about sugar, chemical and dye overload! yuck!) These offer you the chance to have your pumpkin treat and eat it too!
Guiltless Paleo Pumpkin Chocolate Chip Cookies Recipe
1/4 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 c organic coconut palm sugar (add 1/4 to 1/2 c more if you like a sweeter cookie)
1/2 c organic unrefined coconut oil, chilled in fridge
1/4 c pumpkin puree
1 organic egg
1 cup dark chocolate chips
In a mixing bowl, combine Guiltless flour, baking powder, pumpkin pie spice, sea salt and coconut sugar. Mix on medium speed until combined. Add in wet ingredients: coconut oil, pumpkin puree, and egg. Combine on medium speed until batter is mixed and wet. Add in chocolate chips and mix again until mixed throughout.
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper (I like to take extra precaution and spray parchment with non stick cooking spray but may not be necessary :). Take tablespoon size balls of dough and gently flatten onto parchment making little discs. Don't press out too much. Repeat until you get through all the dough. If you have choc chips that fell to the bottom of your mixing bowl, you can gently press them into the tops of your cookies to pretty 'em up! I love to do this :)
Cook for 9-10 minutes (if you have one baking sheet on the top rack and one on the bottom, swap half way through. If you can get both cookies on the bottom rack that is preferable, because the tops of the cookies brown easily on the top rack - hot air rises!) Cookies should be slightly golden on edges and hold together easily when done.
Makes approximately 23-24 cookies
Let cool on a cooling rack for at least 10 minutes.
*I use a stand up 5 quart KitchenAid mixer to make these.