I love pumpkin cookies, but I am not a big fan of processed cake mixes, shortening, white flour or refined white sugar, that I was finding in so many recipes. So I set about to make a delicious and somewhat nutritious (more sugar than I usually like in these) pumpkin cookie. My children usually don't care for pumpkin cookies but they loved these so they have now been added to the keeper cook book and will be part of our pumpkin tradition treats.
The Recipe
Blend together the following ingredients until creamy:
1/2 cup coconut oil
1 1/2 sucanat or coconut sugar
2 eggs
Add in:
1 1/2 cups pumpkin puree
2 teaspoon vanilla
1/2 cup coconut oil
1 1/2 sucanat or coconut sugar
2 eggs
Add in:
1 1/2 cups pumpkin puree
2 teaspoon vanilla
In a separate bowl mix together the following ingredients:
3 cups multi-grain flour
1 teaspoon Real salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons pumpkin pie spice
Add the dry ingredients to the pumpkin mixture and stir until combined. Add 1 cup of chocolate chips and stir.
3 cups multi-grain flour
1 teaspoon Real salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons pumpkin pie spice
Add the dry ingredients to the pumpkin mixture and stir until combined. Add 1 cup of chocolate chips and stir.
Spoon onto a baking stone or cookie sheet and bake at 350 degrees for 15-20 minutes. My convection oven took exactly 18 minutes to bake these to perfection.
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