Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies - for the times when you just want to sink your teeth into ooey-gooey soft-baked deliciousness!
Coconut oil, melted
Dairy free chocolate or Dark chocolate (70%) chips
Preheat the oven to 180C. Line your baking tray with parchment paper or silpat.
In a large bowl, combine buckwheat and quinoa flours, baking powder, baking soda, pumpkin spice, and salt.
In a small bowl, whisk together the coconut oil, pumpkin puree, vanilla extract, cane and brown sugar. Mix well.
Add the liquid mixture to the dry ingredients. Use a spatula to combine until just moistened. Mix in the chocolate chips.
Refrigerate the dough for 15-20 minutes. I needed to do that because it's still very hot here.
Scoop onto the prepared baking pan. Press down just a bit. Press some more chocolate chips on top if you wish.
Bake for 10-12 minutes. The cookies will look slightly underdone, but they will harden a bit when they cool.
Store in an airtight container. Enjoy!
You can find the recipe for pumpkin spice and puree
Pumpkin Chocolate Chip Cookies -
-September 19, 2019