Pumpkin Chocolate Chip Cookies!!
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
 
These are so yummy and perfect to bring to any fall parties or just to snack on at home!
Ingredients
  • 1 can pumpkin puree (15 oz)
  • 1 egg
  • ½ cup avocado oil
  • 1 cup coconut sugar
  • 2 teaspoons aluminum free baking powder
  • 2 cups Bob's Red Mill Gluten free 1 to 1 flour
  • 1 teaspoon cinnamon
  • 1½ teaspoons salt (I use fine ground pink salt)
  • 1 teaspoon baking soda
  • 1 teaspoon almond milk
  • 1 teaspoon vanilla extract
  • 1 cup Enjoy Life brand dark chocolate chips (can use semi-sweet if you prefer)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract. Mix on medium speed with the paddle attachment until well blended. Add in the chocolate chips and mix on low until combined.
  3. Drop by spoonfuls onto an un-greased cookie sheet. My spoonfuls were probably at least a good 2 tablespoons.
  4. Bake at 350 degrees for about 15-17 minutes. Just adjust the time down and watch them if you make smaller cookies.
  5. After about 5 minutes transfer cookies to wax paper and let cool completely.
Notes
These cookies did not spread out at all and seriously came out looking almost the same as when I put them in!
Recipe by A Fireman's Wife at https://afiremanswife.com/2019/09/25/pumpkin-chocolate-chip-cookies/