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!
Servings: 18 Cookies
Calories: 148kcal
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 in this orange pumpkin pancake blog.
Nutrition
Serving: 1 Serving | Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 68mg | Potassium: 110mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg