Pumpkin Chocolate Chip Cookies

Laura Waldo
Living Gluten and Grain Free
September 25, 2013

Ingredients:

  • 1 ½ Cups Organic Pumpkin Puree. (you can substitute sweet potato or butternut squash).
  • 1 Cup Almond Flour (If you are nut free substitute 1 ½ Cups of Tapioca or Arrowroot Flour)
  • ½ Cup Tapioca or Arrowroot Flour
  • ¼ Cup Pastured Butter (softened)
  • ¼ Cup Organic Coconut Oil
  • ¾ Cup Coconut or Palm Sugar
  • 1 Tablespoon finely Ground Chia Seed
  • 2 to 3 Tablespoons Filtered Water
  • ½ teaspoon Organic Ground Cloves
  • ½ teaspoon Organic Ground Nutmeg
  • 1 ¼ teaspoon Organic Ground Ginger
  • 3 teaspoons Organic Ground Cinnamon
  • 1 teaspoon Organic Ground Allspice
  • 1 teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Baking Powder
  • ½ Cup Chocolate Chips

Optional Additions:

  • Dried Cranberries
  • Pecan Pieces
  • Organic Raisins

Directions

Picture Credit (Paul Waldo) & courtesy of Living Gluten and Grain Free

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s