Who doesn’t love a cookie, especially one with pumpkin and chocolate? The recipe will make 36 cookies, so there are plenty to share (or keep for yourself).
These soft, cake like cookies are not only filled with pumpkin but they are made with coconut oil, coconut sugar and whole grain einkorn flour.
Not familiar with coconut sugar? It has a rich, deep flavor plus several health benefits. Coconut sugar has been known to be lower on the glycemic index compared to regular table sugar. This is an indicator for blood sugar spikes, an very important topic for someone with diabetes. Coconut sugar also has some minerals like iron, zinc, calcium and potassium.
What is einkorn flour. Einkorn flour is an ancient wheat grain that has not been hybridized. This means that it isn’t similar to the mass marketed wheat that is available today that has been crossbred over the years. Some people who suffer from gluten sensitivity are able to consume einkorn flour.
Coconut oil is a staple at my house and used in most of my baking. This is great fat source and alternative to over processed vegetable oils.
- 2 cups einkorn flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 cup coconut sugar
- 1 egg
- ½ cup coconut oil, melted
- 1 15 oz can or approx. 2 cups pumpkin puree
- 2 tsp vanilla extract
- 1 cup chocolate chips
- In large bowl mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside
- In second bowl mix the coconut sugar, egg, coconut oil, pumpkin puree and vanilla extract
- Combine the two bowls
- Mix in the chocolate chips
- Scoop onto baking pan lined with parchment paper or silicone lining.
- Bake at 350 degrees for 12 to 15 mins
- Cool and serve
What is your favorite part- the chocolate or the pumpkin?