I happen to LOVE pumpkin and chocolate together. They make harmony in my mouth! I wasn’t about to go through Autumn without a Pumpkin-Chocolate Chip cookie. How about you? I don’t want to beat around the bush. I know you aren’t here to read a wordy blog, but to get the recipe!
- 1 cup butter
- ½ cup THM Sweet Blend or 1 cup of Truvia
- 2 eggs
- 1 tsp vanilla
- 1 cup of pumpkin
- 1 cup coconut flour
- 1 cup almond flour
- 2 tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ¼ cup fat-free Greek Yogurt
- ¾-1 cup of Lily's Chocolate Chips
- Mix softened butter and sweetener together in a large bowl. Add eggs, vanilla and pumpkin and mix well. Add dry ingredients. Last, mix in the chocolate chips. I go easy on my chocolate chips because of the price. You can add more if you want. Pre-heat oven at 350. Bake for 15 minutes on a greased cookie sheet. Cool and refrigerate!
Baking time may vary. I baked mine for about 15 minutes, but I’d check them at 12 minutes or so and go from there. I like these best after they are cooled and cold. I keep them in the refrigerator because they contain no preservatives. They become even yummier when chilled. I even liked them better the next day! If you aren’t used to cooking with coconut flour, it soaks up the liquids. Don’t ever heap coconut flour in recipes, just a flat cup. Let them cool. They can be crumbly until they do cool down. I made about 3 dozen cookies from this batch. You could probably make more, but some of mine were decent size cookies.
+Most recipes like this call for about 2 cups of chocolate chips. I just can’t do it! Lily’s are pricy where I buy them, so I go easy. You can use more or even leave them out! If you get the gumption, make a cream cheese frosting. Yum.
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