Three words: Delicious. Chocolate. Autumnal.
After I made Minimalist Baker's pumpkin cinnamon rolls last week, I ended up with a lot of pumpkin puree leftover. I'm not crazy about pumpkin, but Eric loves it, so I thought I'd incorporate some into a cookie form.
Thankfully, it worked perfectly as an egg/butter substitute, just like applesauce and bananas. I had a feeling.
I went for extra chocolate and added some cacoa powder--I think this is my favorite cookie recipe to date. They are very, very chocolate-y with just a subtle hint of pumpkin. I think the pumpkin spice helped with that, too. Give it a try and let me know how it goes?
Double Chocolate Pumpkin Spice Cookies
1/4 cup of organic pumpkin
1 tbsp of organic applesauce
1 tbsp of pure maple syrup
2 tbsp + 2 tsp of organic coconut palm sugar
1/2 tbsp of vanilla
(heaping) 3/4 cup of organic stone ground whole wheat flour
(scant) 1/4 cup of cacao powder (don't pack!)
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of salt
1/2 tsp of pumpkin pie spice
(heaping) 1/3 cup of dairy-free dark chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Whisk all of the wet ingredients (including coconut sugar) in a large bowl. In a separate bowl, mix together the dry ingredients, then slowly fold them into the wet ingredients. The dough will become very sticky. Once well incorporated, fold in the chocolate chips.
Spoon golf-ball sized dollops onto your lined baking sheet. Make sure the cookies aren't too thick or they won't cook through evenly; flatten them a bit so they are less than a inch thick.
Bake for 8-10 minutes. Let cool before eating.
Oil free, refined sugar free, dairy free, nut free, and low-glycemic!