i seem to always have extra canned pumpkin puree. and i’m always stocked on chocolate chips. wouldn’t say there are extra, though :) so… naturally, i combined the two using my go-to cookie recipe. it happens to be gluten free, sugar-free, and this time around, accidentally nut-free! plus, with these, there’s only one bowl to clean. pumpkin acts as a great binder to keep the fluffy center in these. i’m all about the crispy outside but gooey inside. enjoy!
Ingredients (makes 6-10 cookies)
1 T ground flaxseed + 2.5 T water
1 C oat flour, certified gf if necessary (make your own by blending oats into a flour)
2/3 C granulated monk fruit (or sweetener of choice)
2 t pumpkin pie spice
1 t baking powder
2/3 C pumpkin puree
1/2 C sunflower seed butter (or nut butter of choice)
1/4 C maple syrup
1 t vanilla extract
1/4 C vegan chocolate chips
combine your flaxseed and water and set aside to gel.
mix all dry ingredients until evenly combined. then, add in all your wet (including flax mixture) and stir to form a creamy, thick dough. finally, fold in chocolate chips.
chill in the fridge for at least one hour to firm up.
preheat oven to 350F. as it’s warming up, roll your dough into cookie balls and place onto a nonstick baking sheet.
bake for 11-13 minutes, until lightly browned on top. allow to cool totally to solidify (at least 30 minutes) before eating.