Pumpkin Chocolate Chip Cookies
Holiday Desserts are here! This chocolate chip pumpkin combo is a match made in Autumn Heaven. Try this this recipe for your next get together and watch your guests melt with admiration.
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Yield: 18 cookies
Ingredients:
- 1/4 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup roasted creamy almond butter
- 2 tsp vanilla extract
- 1 1/4 cups superfine oat flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup chocolate chips
Directions:
- Preheat an oven to 350°F
- Line a sheet pan with parchment paper.
- In a large bowl, combine the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth
- Set mixture aside
- To a medium bowl, add the oat flour, pumpkin pie spice, baking soda, and salt and whisk well
- Add the dry to the wet ingredients, with the chocolate chips
- Stir until it all comes together into a sticky, wet and cohesive batter.
- Use a cookie scooper to drop about 2 tablespoons worth of batter onto the pan, spacing each cookie about 2 inches apart
-(The batter will be too sticky to press down with parchment paper or your fingers. So, you will need to dip your fingertips in water repeatedly to press down each cookie to about 1/4 inch thick. Doing this in a circular patting motion helps flatten them evenly. Keep fingertips damp to form a round shape along the edges of each cookie)
That dough though.
-Place extra chocolate chips on top (if desired)
-Bake for 10-13 minutes, until puffed up and the edges are turning golden brown
-Cool on the pan for 10 minutes before removing with a spatula not your hand to a cooling rack. They will firm and crisp up as they cool.
