These cookies are a favourite here! We love that they are vegan & grain-free, that they use squash, and mostly that they taste so good. Try crumbling one on top of a squash smoothie, you won’t regret it!
Pumpkin Chocolate Chip Cookies
1/2 c coconut flour
3/4 c pumpkin* puree (any pureed squash will work)
1/4 c softened coconut oil (try subbing peanut butter + 1T oil)
1 t baking powder
1 t pumpkin spice
1/2 c maple syrup
1/2 c mini chocolate chips + a few to sprinkle on top
Preheat oven to 350° F & line baking sheet with parchment paper.
In large bowl, sift together coconut flour, baking powder & pumpkin spice.
Add wet ingredients to dry & combine well until everything is incorporated & dough looks like wet sand. Dough should hold its shape when squeezed. Fold in 1/2 c mini chocolate chips.
Using a small cookie scoop, drop cookies on prepared baking sheet. Use hands to flatten into cookie shape. Top with extra chocolate chips.
Bake for 20-25 min or until the top is firm to touch. Let the cookies sit on baking sheet for 15 min before transferring to a wire rack, to cool completely. Cookies will be very crumbly if you try to eat them before cooled completely!