When you take pumpkin, pair it with chocolate chips, you have a winning cookie recipe. Then go one step further and add healthy coconut oil and black-strap molasses for a deep-robust flavor and texture. Oat and tapioca flours only add to the old-fashioned appeal of this muffin-like cookie treat. They are so good, you can enjoy them for dessert and then again for breakfast the next morning.
Chocolate Chip Pumpkin Cookies
¾ cup oat flour
½ cup protein powder
2 Tbsp. coconut sugar
1 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. baking powder
½ cup pumpkin puree
1 Tbsp. coconut oil
1 tsp. blackstrap molasses
¼ cup tapioca flour
¼ cup chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix protein powder, oat flour, coconut sugar, spices and baking powder.
- In a separate bowl, whisk together pumpkin, egg, melted coconut oil and molasses.
- Fold pumpkin mixture into dry ingredients and stir until smooth.
- Stir in tapioca flour and chocolate chips, place mixture in freezer for 5-10 minutes.
- Remove dough and roll into 10, 1-inch balls. Note: before rolling, wet hands if dough is too sticky.
- Place cookie dough balls on prepared sheet, press flat and top with more chocolate chips. Bake 9-11 minutes, or until edge just begin to crisp. Let cool before serving.