Pumpkin Chocolate Chip Cookie Heaven!

We did it! We have made it through Thanksgiving and are now on to Christmas! This is such a glorious time of year full of twinkling lights, cold weather, spending time with family,  and unhealthy treats. Wait, unhealthy treats? But, what about healthy treats? Yeah, I’m that girl. The girl who stares at a box of peppermint bark and asks “How can I make this healthy and good for you?” Still working on that one.

I am a savory gal. I would take a veggie burrito over chocolate cake ANY day of the week. But, it’s Christmas and my family (and me) deserves a sweet treat this season. Now that I went predominately gluten-free and still using my vegan superpowers, sweets are expensive and generally pretty dry. I have been dying to make Pumpkin Chocolate Chip cookies, so I did some research and came up with these delicious sweet treats. No gluten. No dairy. No bullshit. Enjoy!

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Ingredients

  • 1 1/2 cup Rice Flour
  • 1/2 cup Almond Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 1/2 cup cane sugar
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3/4 cup vegan chocolate chips

Directions

1. Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flours, salt, baking soda, baking powder, spices, and sugars. Set aside.

3.  Combine the coconut oil, vanilla extract and pumpkin and mix until combined. Sift in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Roll tablespoon sized balls of dough onto prepared baking sheet. Flatten with a silicon spatula. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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