Pumpkin Chocolate Chunk Cookies
Yes, this time of year we all seem to be a little pumpkin obsessed. You can get it in your coffee, in your pie, on you dining room table as decorations, in your scented candles, in your soup, and on your face (yes pumpkin is a great addition to a face mask). So why not give you one more place to stick that sweet orange sphere, worthy of all the glory its been given. Hey if a squash can bring peace and unity around your dysfunctional family dinners, bring it on!
So with out further a-do, Pumpkin Chocolate Chunk Cookies. They're doughy, spicy, soft, chewy, sweet, and dark chocolate adds a bit of complexity and melty satisfaction. No sugar here either except from the the ones occuring naturally in dates. Perfect four you grain-free, dairy-free folks, as well as adaptable for vegans and nut-free fellas!
Its a quick dessert perfect for those going to a gathering who don't want to commit to making a pie from scratch, TOO MUCH TIME! Go on make um'
- 1 egg or 1 T ground flax + 2 T hot water
- 1/2 cup pumpkin puree
- 4 medjool dates (soaked in water for 1 hour)
- 1/3 cup creamy cashew or almond butter
- 1 tsp vanilla
- 2 tsp ground cinnamon
- 1 tsp freshly grated ginger
- 1/4 tsp nutmeg
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2-1 bar Endangered Species or other fair trade dark chocolate chopped
- dash sea salt
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper
In a blender, mix together the pumpkin, dates, nut butter, vanilla, and spices. then add the egg and mix again for just a few seconds
In a large bowl add the almond flour, baking soda and sea salt and pour in the blender ingredients stirring until well incorporated. Stir in chopped chocolate. The dough will be sticky FYI
Chill the dough in the freezer for 10-15 minutes to make it easier to handle. Once dough has firmed up, roll into small balls, flattened just a bit, and place on parchment lined baking sheet.
Once you've used up all the dough bake in the preheated oven on the middle rack for 10-12 minutes or until cookies are lightly browned and set.
Remove from oven and allow to sit for a minute or two before carefully transferring to a wire rack to cool completely.
Cookies will be chewy and delicious! Enjoy!