These are a nice moist cookie. They are more on the cakey side; they are heavily spiced, so if you like pumpkin pie these are definitely for you. Also, gluten free and almost paleo!
Ingredients:
Directions:
Servings: 40 or 20
Calories for 1 of 40: 58
Fat(g): 3.9
Carbs(g): 5.3
Protein (g): 1.2
Ingredients:
- 3/4 cup canned pumpkin
- 1/2 cup coconut flour
- 6 eggs or 1.25 cup liquid egg whites (what I used)
- 2 tsp vanilla extract
- 1/4 cup honey
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp baking powder
- 1/3 cup chocolate chips
Directions:
- Preheat an oven to 375 degrees and set to baking trays with parchment/silicon baking liners on the side
- Sift dry ingredients together into a bowl and set aside.
- In another bowl combine pumpkin, coconut oil (melted and slightly cooled), eggs, vanilla, and honey and whisk together.
- Add the wet into dry and mix.
- Fold in chocolate chips
- Form balls of dough, then press down gently (they do not spread very much). Makes 40 small cookies or 20 medium
- Bake for 12-16 minutes, until the bottoms are slightly browned (they will be very soft to touch, so let them cool before transferring anywhere)
Servings: 40 or 20
Calories for 1 of 40: 58
Fat(g): 3.9
Carbs(g): 5.3
Protein (g): 1.2