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Ingredient
Paleo Pumpkin Chocolate Chip Cookies
Introduce
Chef :
Sarah BezansonPaleo Pumpkin Chocolate Chip Cookies
I have been searching for good, Paleo, cookies. These are spicy, moist, and chocolatey cookies that will satisfy your craving for something sweet, without the refined sugar or gluten coma of a regular chocolate chip cookie. The carob chips are fairly convincing, especially because of the spice of the cookie. These were my first attempt at a paleo baked good, look for my upcoming attempt at Maple Bacon Chocolate Chip cookies.
Hope you enjoy!!
Ingredient
1 large
egg
1 tsp
pure vanilla extract
1/3 cup
coconut flour
1/2 tsp
baking soda
1 pinch
of sea salt
Cooking instructions
* Step 1
With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla.
* Step 2
Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.)
* Step 3
Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.)
* Step 4
Preheat oven to 375°F.
* Step 5
Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon.
* Step 6
Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven)
* Step 7
Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack.
* Step 8
Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Paleo
cup butter, ghee, coconut oil - melted (I use butter, because yum!)
pumpkin puree (I used canned puree from the organic section of my grocery store)
maple syrup (buy local for best quality/taste)
Egg
pure vanilla extract
tapioca flour OR arrowroot flour
Coconut Flour
pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead)
Baking soda
of sea salt
chocolate chip (I used carob chips from the Bulk Barn)
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