Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Soft Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies - for the times when you just want to sink your teeth into ooey-gooey soft-baked deliciousness!
Prep Time
30
minutes
mins
Cook Time
12
minutes
mins
Servings:
18
Cookies
Calories:
Author:
Natasha Minocha
Ingredients
1.5
cups
Buckwheat flour
1/4
cup
Quinoa flour
1/2
tsp
baking powder
1/4
tsp
baking soda
1/4
tsp
Sea salt
1
tsp
Pumpkin spice
1/2
cup
Coconut oil, melted
1/2
cup
pumpkin puree
1
tsp
vanilla extract
1/3
cup
Cane sugar
1/4
cup
brown sugar
1/2
cup
Dairy free chocolate or Dark chocolate (70%) chips
Instructions
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!
Notes
NOTES :
You can find the recipe for pumpkin spice and puree
here
.