Continuing on with healthier pumpkin recipes, these cookies are the perfect combo of chocolate and pumpkin!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have or don't eat eggs, use flax or chia seed egg (water and flax or water and chia seed)
If you don't have almond flour, use oat flour
If you don't have pumpkin pie spice, use cinnamon or do without
If you don't have chocolate chips, do without
I n g r e d i e n t s
1 egg or flax egg
1/2 cup organic canned pumpkin puree
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
1/4 cup cacao powder
1/4 cup hemp seeds
3/4 cup almond flour
1/2 teaspoon baking powder
1/3 cup dairy free dark chocolate chips
1 tsp teaspoon pumpkin pie spice
Almond Butter (optional)
D i r e c t i o n s
Preheat oven to 350 degrees.
Combine the pumpkin puree, egg or flax egg, and vanilla extract in a medium-sized bowl.
Mix in the cacao powder, coconut sugar, hemp hearts, almond flour, baking powder and pumpkin pie spice and stir until well combined.
Gently stir in the dark chocolate chips.
Using a small ice cream scoop or spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper.
Bake for 12-14 minutes minutes or until the top has set.
Top with almond butter if desired. I like this one from Dastony!
*Adapted from Rachel Mansfields recipe