The perfect recipe for ringing in Autumn Equinox next week! Soft, buttery pumpkin cookies with gems of melted chocolate. Enjoy these all Fall long with your favorite healthy PSL, chai, herbal tea, or coffee.
They’re Paleo, Vegan + crazy delish!
Paleo Vegan Pumpkin Chocolate Chip Cookies (makes 15 medium cookies)
3/4 c almond or cashew flour
1/3 c potato starch
2 tbsp arrowroot or tapioca starch
1/2 tbsp coconut flour
1/4 c coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp ground flaxseed
1 tsp cinnamon
3 tbsp maple
1/3 c pumpkin puree
2 tbsp applesauce or unrefined oil
3 tbsp Spero Foods cream cheese, softened
Chopped dark chocolate of choice and/or dark chocolate chips
Sift the dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl
Add wet into the dry and stir to form a batter.
Stir in chocolate.
Refrigerate for at least 4 hours until the dough firms up.
Portion in 15 equal size cookies and flatten slightly.
Bake on a sheet pan at 350 degrees for 12 minutes or until edges are golden and centers are puffy.
Cool slightly before enjoying warm
Refrigerate within a day or two.
Also, very tasty cold from the fridge if you enjoy a chewier texture 😉